|Photo credit Chris Perry. This was a couple of years ago, we think.|
This year, we will be hosting A Very GF Thanksgiving with Very Vegetarian Options. This is not a hardship for me, as I, weirdly, appreciate the challenge of restrictions. Also, neither constraining factor affects my excellent mashed potato recipe, which is this: boil 10 pounds of peeled, halved yukon golds in very salty water until very tender. Put them through a ricer or food mill, then stir in 2 cut-up sticks of butter, 2 -3 cups of sour cream, and enough whole milk or 1/2 and 1/2 to keep everyone loose and happy. Salt the potatoes as you go. Scoop them into a buttered casserole dish and dot heavily with butter (like, another stick, sorry), then cover. These can sit on the counter for up to 4 hours or so (don't refrigerate them). Around 30 - 45 minutes before you plan to sit down to eat, pop the covered dish into the oven to heat (whatever the oven is at is fine). Uncover and pop under the broiler for a couple of minutes until the top is browned and sizzling.
|I am always embarrassed when a guest seems my neurotic holiday to-do list, but dude! It's a lot of things to remember to do.|
- Herbed Goat Cheese
- Wild (or not-so-wild) Mushroom Pate
- Boursin-Style Cheese Spread
- Holiday Crudités with the best-ever Green Dip
- Turkey Gravy
- Holiday Tofu
- Vegetarian Brown Gravy
- Butternut Galette
- Parmesan-Rosemary Butternut Gratin
- Caramelized Brussels Sprouts
- Sparkling Cranberry Centerpiece
- My Mom's Cranberry Sauce
- Classic Pecan Pie
First, buy a turkey. Then, ewwww, dig out the bag of things and the neck (make gravy with the nasties!) and brine the turkey, ideally for 2 days, but one is fine. Here is my brine recipe (enough for a 24-pound turkey): Dissolve 2 cups of Diamond kosher salt and 1 cup of sugar in 1/2 gallon of warm water. Then stir in the other half of that gallon of cold water, a second gallon of cold water, a handful of bay leaves (let's say 6-12), the zest of 2 lemons in strips peeled off with a peeler, and a quartered onion or 2. Put the turkey inside a large ziploc bag inside a plastic bucket, and then carefully pour in the brine in and seal the bag. If this contraption will not fit in your fridge, you can definitely do just the bag. I don't only because it makes me nervous and revolted.
An hour or two before it's time to roast it, take the turkey out of the brine and arrange it on a roasting rack inside a roasting pan. Heat the oven to 425. When you're ready to roast the turkey, rub it all over with a softened stick of butter, scatter some chunked carrots, onions, and celery into the bottom of the pan and stuff some into the turkey along with a sliced lemon and a handful of fresh thyme. If you're going to make gravy from the drippings, pour a cup or two of water into the bottom of the pan, so that they don't burn. Roast the turkey for 1/2 hour, then turn the heat down to 350 and roast it until it's done. 4 1/2 or 5 hours total seems to be the necessary time for a 24-pound turkey.; replenish the liquid in the pan as necessary, adding a splash of hard cider or wine towards the end, if you like. Try to have it coming out of the oven an hour before you plan to serve it, so that it has time to cool and firm up a bit. Make gravy with the pan drippings.