Thanksgiving Recipes : Roast turkey with lemon & garlic
Thanksgiving Dinner recipe | Thanksgiving food
- Prep:30 mins
- Cook:3 hrs and 25 mins
- Plus resting and up to 2 days brining
- Serves 8
Love crispy skin on roast turkey at Christmas? You’ll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special
Nutrition: Per servingNutrientUnitkcal679fat33gsaturates14gcarbs2gsugars1gfibre0gprotein94gsalt4.8g
Ingredients | Thanksgiving Turkey food recipes
- 5-6kg oven-ready turkey, neck and giblets removed and kept for the gravy
- 1 onion, halved
- 1 lemon, halved (save the zest for the butter)
- whole bulb of garlic, halved
For the salt mix
- 2 tbsp sea salt
- 1 tbsp thyme leaves
- 1 tsp peppercorns
For the butter
- 100g butter
- 4 tbsp vegetable bouillon powder (we used Marigold)
- 1 lemon, zested (from the lemon for the turkey)
- STEP 1Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
- STEP 2Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days – the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
- STEP 3Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
- STEP 4Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
- STEP 5Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
- STEP 6Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.
Thanksgiving food recipes : Green Beans Almondine
- SERVES: 6
- PREP TIME: 5 min
- COOK TIME: 10 min
- CALORIES: 111
Toasted almonds, with their delicate crunchy texture, are a perfect foil for these garlicky green beans. The resulting side dish is as elegant as it is simple—which is to say, very.
Move Over, Green Bean Casserole—There’s a New Game in Town.
Thanksgiving Dinner recipes meal
It’s safe to say that most of us have a soft spot for old-fashioned green bean casserole—it’s a nostalgic dish, and a Thanksgiving classic. But—and you knew that there was a “but” coming, right?—this year we’re feeling a little more ambitious. Fresh green beans are only slightly more work than canned, and their satisfying snap is a lively addition to just about any meal—holiday or otherwise.
Impress Your Friends—Tell Them You Made Green Beans Almondine.
Because you did! “Green beans almondine”—spelled ‘amandine’ in French, but typically spelled “almondine” in American cook book—is a classic French preparation, and the word “almondine” is just a culinary term for garnishing with almonds. Toasted almonds, with their delicate crunchy texture, are a perfect foil for our garlicky green bean recipe. The resulting side dish is as elegant as it is simple—which is to say, very.
3 Ingredients & Not a Can in Sight.
While these sautéed green beans make for a fast and delicious side dish any night of the week—and just about any time of year!—they’re one of our favorite Thanksgiving upgrades. Just three, whole ingredients (we’re not counting oil and salt—those are a given) and an unbelievably quick preparation make it a refreshingly healthy, wholesome addition to your holiday menu. All you’ll need for this green bean recipe is:
- Green beans. Also known as string beans or haricots verts, look for a vibrant green hue and a strong “snap” to ensure freshness.
- Garlic. Lots of it—6 cloves to be exact.
- Slivered almonds.
How to Cook Green Beans
Cooking green beans is a breeze. You don’t have to do much prep—especially if you have the ability to delegate the green bean trimming to the tiny members of your household—garlic green beans are about speed and celebrating the vibrancy and satisfying crunch of fresh string beans. Here’s how to make it:
- Toast the slivered almonds that make these green beans “amandine”!
- Sauté the green beans in your favorite skillet.
- When the beans take on an even brighter green hue and soften, add the garlic cloves.
- Sprinkle with almonds and salt to taste.
Thanksgiving Dinner : Easy thanksgiving turkey food recipe crown
Easy turkey crown
- Prep:10 mins
- Cook:1 hr and 30 mins
- Serves 4 – 6
Serve a traditional roast turkey for Christmas without the fuss. Use the sticky glaze you’d get on a ham to add flavour and golden colour to a turkey crown
Ingredients for thanksgiving turkey
- 50g butter, softened
- 2kg turkey crown on the bone
- 1 tsp Chinese five spice or a pinch of ground cloves
For the glaze | Thanksgiving dinner food
- 4 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
Method for Thanksgiving Easy turkey crown recipe
- STEP 1Heat oven to 190C/170C fan/gas 5. Smear the butter all over the turkey crown and season all over with salt and half the five spice. Put in a roasting tin, skin-side up, and roast for 30 mins. While the crown is roasting, mix all the glaze ingredients in a bowl with the rest of the five spice.
- STEP 2Remove the crown from the oven and brush the skin generously with half the glaze. Continue to roast for another hour, glazing twice more, until cooked all the way through and the glaze is sticky and caramelised. Leave to rest for at least 20 mins before carving. Save the juices from the tin to make gravy.
Thanksgiving Dinner : thanksgiving turkey food recipe
Thanksgiving Pumpkin pie Recipe
- Prep:40 mins
- Cook:1 hr and 30 mins
- Plus chilling
- More effort
- Serves 8
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Ingredients for Thanksgiving pumpkin pie meal
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Method | Thanksgiving food
- STEP 1Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- STEP 2Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- STEP 3Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- STEP 4Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Thanksgiving Turkey & chestnut gravy
Thanksgiving Dinner food
- Prep:10 mins
- Cook:30 mins
- Serves 4
Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen
Nutrition: Per servingNutrientUnitkcal142fat7gsaturates2gcarbs7gsugars1gfibre1gprotein4gsalt0.8g
Ingredients for Thanksgiving Turkey & chestnut gravy
- pan juices from the turkey roasting tin or 2 tbsp goose fat or butter
- raw turkey giblets
- 1 tbsp plain flour
- 200ml dry white wine
- 500ml chicken stock
- 1 thyme sprig
- 2 bay leaves
- 3 tbsp chestnut purée
Method | Thanksgiving Turkey & chestnut gravy
- STEP 1Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
- STEP 2Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
- STEP 3Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.
Thanksgiving Dinner : pancetta & roast shallot-stuffed thanksgiving turkey
- Prep:30 mins
- Cook:3 hrs and 30 mins – 4 hrs
- Plus salting and resting
- More effort
- Serves 8
Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent
Ingredients | thanksgiving turkey Dinner
- 5-5.5kg oven-ready turkey , neck and giblets removed (save them to make stock, if you like)
- 1 pack smoked sliced pancetta or streaky bacon (about 14 rashers)
- 1 tbsp olive oil
For the butter
- 1 large garlic clove
- 1 tbsp thyme leaves
- 1 lemon , zested
- 85g butter , softened
For the shallots thanksgiving meal
- 400g shallots , peeled
- small handful thyme sprigs
- handful bay leaves
- lemon halves, from the zested lemon
- bay leaves and chopped thyme, for scattering over (optional)
Method | thanksgiving turkey food
- STEP 1Up to two days ahead, season the bird all over with flaky sea salt – inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days; the longer you salt it, the more succulent it will be. Weigh the turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every additional kg. As a guide, a turkey of this size should take 3½-4 hrs plus 30-45 mins resting.
- STEP 2To make the butter, mash the garlic with the thyme, lemon zest and a pinch of salt using a pestle and mortar, then beat in the butter until well mixed. Can be prepared up to two days ahead and chilled.
- STEP 3Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand down the length of the breast – take care not to tear the skin. Spread the butter under the skin so that it covers the breast meat, reserving 1 tbsp butter for the shallots. Lay the pancetta (or bacon) on your work surface in two rectangles of six overlapping slices. Carefully push each rectangle under the skin to cover and protect each breast. This can be done the night before; take the turkey out of the fridge 1 hr before roasting to bring it back to room temperature.
- STEP 4On the day, heat oven to 180C/160C fan/gas 4. Tip the whole shallots into a bowl with the thyme, bay and remaining 1 tbsp butter, then season and toss to coat. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well if you haven’t already seasoned ahead. Tip the shallots into the roasting tin, around the turkey, and stuff the lemon halves into the cavity. Cover the tin loosely with foil and roast for the calculated cooking time.
- STEP 5For the final 30 mins, remove the foil and pour off all of the cooking juices (reserve them for the gravy). Spoon the shallots into the cavity and increase the oven to 200C/180C fan/gas 6. Roast for the final 30 mins until the turkey is golden and the thigh juices run clear when pierced with a skewer, or until a digital cooking thermometer reads over 70C. Leave the turkey to rest on a warm platter covered with foil – it will stay warm for about 1 hr. If you want to make turkey gravy, pour the fat off the juices and add the gravy to the roasting tin. Bring to the boil, then pour into a gravy jug. To serve, bring the whole turkey to the table, along with the herbs, if using. Carve onto a hot platter with a little of the hot gravy poured over. Any leftover meat can be frozen in the gravy, or used in leftovers.
Thanksgiving Roast turkey with chestnut stuffing
Thanksgiving meal | Thanksgiving dinner | Thanksgiving recipes
- Prep:20 mins
- Cook:4 hrs
- More effort
- Serves 8, with leftovers
The classic Christmas turkey with a flavour-packed sausage-based stuffing – you’ll have plenty left to serve on the side too
Ingredients | Thanksgiving dinner turkey
For the stuffing
- 150ml madeira or white wine
- 20g pack dried porcini mushrooms
- 2 onions , halved and sliced
- 25g butter , plus extra
- 15g pack thyme , use the leaves and reserve the stalks
- 2 x 454g packs Cumberland sausages , skins removed
- 200g pack whole cooked chestnut (I used Merchant Gourmet)
- zest 1 lemon (halve and reserve the rest to use for the turkey)
- 15g pack flat-leaf parsley , chopped
- 85g fresh breadcrumb
- 10 rashers streaky bacon
For the turkey
- 1 onion , quartered
- 4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
- 85g soft butter
- 1 whole nutmeg
- 10 rashers streaky bacon
- 125ml glass madeira or white wine
- watercress sprigs, to garnish
Method | Thanksgiving turkey meal
- STEP 1First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
- STEP 2Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
- STEP 3Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
- STEP 4Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
- STEP 5On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
- STEP 6Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.