Thanksgiving is my favorite holiday and I love catering to the same families every year. Over the years my clients, have become my extended family. While I work every Thanksgiving, my family still wants to eat a true Thanksgiving meal, but on a different day. Exhausted from catering, I have come up with this truly Make Ahead Thanksgiving which allows you to enjoy the meal without the stress of making all the foods in the same day.
Be sure you read the recipes through, check your pantry, and make your shopping list. Set your table with fine china, crisp linens and sparkling glassware a few days before. With proper planning and leisurely cooking everything maybe made the day before in about four hours leaving you only the roasting of the turkey breast and reheating of the side dishes the day of Thanksgiving. This meal allows you to enjoy your family without the last minute stress of cooking.
MENU
Creamless Cream
of Celery Soup*
Roasted Turkey Breast
Turkey Gravy
Stuffing
Chevre Mashed Potatoes*
Carrot & Cauliflower*
Pumpkin Pie*
Whipped Cream*
*Recipe Not Given
Roasted Turkey Breast
The trick to this recipe is that the Turkey Breast sits in the refrigerator overnight and gets tastier and the skin more crackily.
1 whole bone-in turkey
breast, 6-7 lbs.
3 cloves garlic, minced
1 tsp chopped fresh herb
of choice
3 tblsps unsalted butter
at room temperature
2 tsp Kosher salt
1 tsp freshly ground
black pepper
2 tblsps good olive oil
FOR ROASTING:
1 onion, peeled and
coarsely chopped
2 carrots peeled and
coarsely chopped
1 lemon, cut into 1/4s
2 celery stalks,
coarsely chopped
Place the turkey breast, skin s
ide up in a disposable roasting pan.
1. Two days before serving, brine your turkey breast by dissolving 1/4 cup of salt in a bowl of warm water large enough to cover the the breast. Let the breast brine in the refrigerator for 24 hours.
2. In a small bowl, combine the garlic, herb, salt, pepper and butter to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Place turkey in refrigerator and cover loosely with plastic wrap. Refrigerate for 24 hours.
3. Two and one-half hours before serving, preheat oven to 325 degrees. Remove breast, pour the wine into the bottom of the roasting pan. Place all of the remaining ingredients in a roasting pan. Place turkey breast on top and place in oven and roast for 2 3/4 hours or until internal temperature is 160 degrees.
4. Remove turkey from oven. Cover with aluminum foil and let rest 25 minutes. Carve and serve. (Save carcass and all vegetables and liquid for next weeks’ recipe – Turkey Bouillon.
Turkey Gravy
4 tblsps Wondra
1/2 cup water
2 cups homemade chicken
stock or store bought
1. In a saucepan, stir Wondra into water. Whisk in stock. Heat to a boil, whisking constantly.
2. Refrigerate for up to 4 days.
3. Reheat over medium heat. Serve with turkey.
Stuffing
3 sticks unsalted butter
2 cups chopped onion
2 cups chopped celery
8 cups stuffing mix,
dried bread cubes, bread
crumbs or a combination
1 tsp. salt
2 tsps.poulty seasoning
Ground pepper
1 tblsp. unsalted butter
3 cups chicken broth
1. In a large pot, melt butter and saute onions and celery. Add stuffing mix, bread, etc. Stir to thoroughly coat. Add salt, poultry seasoning and pepper to taste. Add chicken stock and stir.
2. Place stuffing in a large casserole.
3. One hour before serving, place stuffing in preheated 325 degree oven and bake.
Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties. She lives in Manhasset with her husband and son.
