This is my ideal Thanksgiving because you've asked for years and I love you.
Prep and Rest Time: 2 hours 10 minutes (including deboning time)
Cook Time: 1 hour 45 minutes
Serves 8-10
INGREDIENTS
1 10-12 pound turkey
10 cloves garlic
Vegetable oil, to confit garlic
3 anchovy filets
7 sage leaves, finely chopped
1 tablespoon (5g) finely chopped fresh thyme
1/2 cup (12g) finely chopped parsley
1/4 cup (25g) finely grated Parmigiano Reggiano
1 teaspoon (2g) fennel powder
1 teaspoon (2g) finely ground black peppercorn, plus more to taste
Salt and pepper, to taste
1/4 cup (60ml) extra virgin olive oil
INSTRUCTIONS
To Debone A Turkey (or ask your butcher to do this)
Place the turkey so the back is facing up on a cutting board. Using a sharp, thin knife, like a boning knife, cut along 1 side of the spine down towards the thigh. Keeping your knife as close to the bone as possible, remove the thigh meat from the bone, working your way around the joint to release the leg.
Release the wing the same way you released the leg, working your way around the joint to cut that portion loose.
Next, run your knife against the ribs to cut the breast meat from the bone and when you just get to the breast bone stop there and repeat on the second side.
At this point the entire cavity of the turkey is exposed, just run your knife along the bottom of the breast bone to cut it away from the meat completely. Save the cavity to make stock, if you’d like.
Next, remove the bones in the thigh and drumstick. Cut along the fat line on the thigh to expose that bone. Scrape your knife directly on the bone to release the thigh meat from the bone. Once the bone is completely exposed, run your knife underneath it to release. Do the same thing to the bone running inside the drumstick. Once both of those bones are released, lift them up to find where they are joined together and cut underneath that joint to release the bones completely. Repeat on the second side.
For the wings, remove the flats and wing tips completely. Use these as well for stock, if you’d like. Follow the same instructions as the thigh or drumstick to remove the wing bone.
Remove any excess cartilage by cutting it away with your knife. Use pliers to remove the tendons where the drumstick bone was. Set aside, skin side down.
For The Ballotine Porchetta Turkey
Preheat the oven to 475℉ / 246℃. Line a sheet pan with foil and set aside.
Lay the deboned turkey, skin side down on a cutting board.
In a small saucepan, add 5 cloves of garlic and just enough vegetable oil to cover the cloves. Heat over medium heat and cook for 3-4 minutes or until the garlic has softened and is golden brown. Cool to room temperature and drain out the garlic.
Smash the remaining 5 cloves of raw garlic between the side of your knife and a cutting board and finely chop. Add the cooled, browned garlic (confit garlic) and smash it into a paste as well. Begin chopping the confit garlic with the raw garlic until evenly combined and a paste forms.
Add the anchovies to the garlic and chop them so they are the same texture as the garlic. Turn your knife on its side and press the garlic, anchovy mixture into the cutting board to get the mixture into as fine a paste as possible. Add to a small bowl.
To the garlic, anchovy mixture add the chopped herbs, parmesan, fennel powder, black pepper and salt to taste. Stir to combine. Pour in the olive oil and again stir until just combined.
Season the meat side of the turkey generously with salt and pepper. Evenly distribute the herb and garlic paste on top of the meat, spreading it with the back of a spoon to coat evenly.
Roll the turkey into as tight of a log as possible, starting from the legs/thighs and rolling towards the breasts.
Use kitchen twine to tightly tie the turkey log, every 2-inches or so, to ensure the turkey is even in shape.
Place the turkey on the prepared sheet pan, with the seam side down. Pat the turkey skin dry with paper towels and then rub the entire outside with the extra virgin olive oil. Season all over with salt and pepper.
Bake for 15 minutes and then immediately lower your oven temperature to 325℉ / 163℃. Cook for an additional 1-1 ½ hours or until golden brown all over and the internal temperature reads 155℉ / 68℃.
Remove from the oven and let rest for 25 minutes before slicing and serving.
Rosemary Bonito Gravy
*Can be made the day before serving.*
Prep and Steep Time: 30 minutes
Cook Time: 10 minutes
Makes 2 ½ cups
INGREDIENTS
2 ½ cups (600ml) chicken or turkey stock
1/2 cup (120ml) shirodashi
10 dried shiitake mushrooms
1/4 cup (2g) bonito flakes
1/4 cup (57g) unsalted butter
1/4 cup (37g) all-purpose flour
Pinch of MSG
3 cloves garlic, finely chopped
3 sprigs of Rosemary, lightly bruised by hand
Salt and pepper, to taste
INSTRUCTIONS
In a medium saucepan over medium high heat, add the stock, shirodashi, mushrooms, and bonito flakes. Stir to combine and cook until the liquid is hot and steamy. Cut off the heat and steep for 10 minutes.
After 10 minutes, pass the liquid through a fine mesh strainer. Set the liquid aside and reserve the rehydrated mushrooms for another use.
In another saucepan over medium heat, melt the butter. Once the butter just starts to bubble, whisk in the flour until evenly combined and cook for 30 seconds.
While whisking constantly, pour in the steeped stock, making sure the flour fully incorporates into the stock. Continue to simmer, whisking constantly, until the gravy thickens.
Cut off the heat, stir in the MSG, garlic, rosemary and salt to taste.
Steep the gravy for 5 -10 more minutes and strain one more time through a fine mesh sieve. Serve immediately with a garnish of freshly cracked black pepper or cool completely before storing in the refrigerator overnight.
Fried Brussels Sprouts, Gruyère Foam, and Apple and Castelvetrano Olive Relish
Prep Time: 45 minutes
Cook Time: 15 minutes
Serves 8-10
INGREDIENTS
Gruyère Foam
1 pound (450g) gruyère cheese, grated
3 cups (720ml) heavy cream
Salt, to taste
Brussels Sprouts
2-3 pounds Brussels sprouts, cut in half or quarters lengthwise
14 cups (3.3L) vegetable oil, for frying
Salt, to taste
Apple and Castelvetrano Olive Relish
1 large or 2 small green apples, finely diced
3/4 cup (102g) pitted Castelvetrano olives, finely diced
3/4 cup (102g) crushed roasted pistachios
1 preserved lemon peel, finely diced
Salt, to taste
1 tablespoon (10g) lemon juice
¼ cup (60ml) extra virgin olive oil
Assembly
Fried Brussels sprouts
Salt, to taste
Lemon juice, to taste
Gruyère foam
Apple and Castelvetrano olive relish
Parsley leaves, to garnish
INSTRUCTIONS
For The Gruyère Foam
In a small saucepan over medium heat add the heavy cream and heat until warm and just beginning to steam.
Add the cheese to a blender and pour the hot heavy cream over top along with salt to taste. Blend on high until the sauce is as smooth as possible. Pour that into a whipped cream canister with one charger, and shake it well. Set aside.
For The Fried Brussels Sprouts
Fill a 7-quart heavy bottom pot halfway with vegetable oil. Heat to 350℉ / 177℃. Have a sheet pan lined with paper towel or a wire rack near the fry oil.
Fry the Brussels sprouts in batches, so as not to overcrowd the oil, until crispy and golden brown, about 3 - 4 minutes per batch. Remove to the prepared sheet pan. Repeat with the remaining Brussels sprouts.
For The Apple and Castelvetrano Olive Relish
Add all the ingredients to a medium bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
To Assemble
Add the fried Brussels sprouts to a large bowl and toss with salt and lemon juice to taste.
To your serving bowl or plate add some of the gruyère foam. Top with the fried Brussels sprouts and add more gruyère foam in randomized places on top. Top with the relish and garnish with parsley leaves. Serve immediately.
Hokkaido Parker House Rolls
Prep and Rise Time: 3 hours 15 minutes
Cook Time: 30 minutes
Makes 16 rolls
Tangzhong
¼ cup (60ml) whole milk
2 tablespoons (27g) water
2 tablespoons (20g) all-purpose flour
Rolls
½ cup (120ml) water
½ cup (120ml) whole milk
2 1/2 tablespoons (10g) instant yeast
1 large egg
1 large egg yolk
4 cups (600g) all-purpose flour, plus more as needed
⅓ cup (72g) granulated sugar
1 ¾ teaspoon (11g) fine sea salt
3g amylase, (optional)
½ cup (113g) unsalted butter, softened
Cooking spray
Egg wash, (1 large egg whisked together with 1 tablespoon water)
MSG Garlic Butter
1/2 cup (113g) salted butter
Pinch MSG
2 cloves garlic, finely chopped
Assembly
Baked Rolls
MSG garlic butter
INSTRUCTIONS
For The Tangzhong
In a small saucepan over medium heat whisk together the milk, water and flour until evenly combined. Cook, stirring constantly, until a thick paste forms. Remove from heat and let cool to room temperature. Set aside.
For The Rolls
In a heat-proof container, add the milk and water and heat to 90℉ / 32℃. Whisk in the yeast until dissolved and then whisk in the egg and egg yolk until homogenous. Set aside.
In the bowl of a stand mixer fitted with the hook attachment, whisk together the flour, sugar, salt and amylase until combined.
Turn the mixer on medium low speed and pour in the yeast mixture followed by the cooled tangzhong. Continue to mix for 2-3 minutes or until the dough is smooth.
With the mixer running on low, add the softened butter a few spoonfuls at a time and then mix for about 5 minutes or until the butter is completely incorporated and the dough is smooth and supple. If the dough is too loose, add 1 tablespoon of flour at a time until it holds together.
Remove the dough to a clean work surface and roll into a ball. Place in a greased mixing bowl, cover with plastic wrap, and rise for 1 1/2 - 2 hours or until doubled in size. Alternatively you can let the dough rise overnight in the refrigerator.
Punch down your dough and place it on a lightly floured surface. Divide it into 16 even pieces, about 69 grams each. Roll each piece into a ball, and place in 4 rows, evenly spaced apart, in a greased 9x9-inch baking dish.
Cover with greased plastic wrap and let rise at room temperature for 20-40 minutes or until doubled in size.
While the dough rises, preheat the oven to 375℉ / 190℃.
Brush the tops of the rolls with the egg wash. Bake for 17-20 minutes or until the tops are golden brown and puffed and a toothpick inserted into the center comes out clean. A digital thermometer should read 180-190℉ / 82-88℃ when inserted into the center. Remove from oven.
For The MSG Garlic Butter
While the rolls bake, make the garlic butter. In a small saucepan over medium heat, melt the butter. Stir in the MSG as it melts and then once melted, cut off the head. Stir in the garlic and keep warm until the rolls come out of the oven.
To Assemble
When the rolls come out of the oven, immediately brush with the garlic butter and serve. Enjoy!
Robuchon Esque Potatoes
Prep Time: 30 minutes
Cook Time: 40 minutes
Serves 10-12
INGREDIENTS
4 pounds (1.8kg) small Yukon gold potatoes, rinsed
2 cups (448g) cold, cubed unsalted butter
1/4 - 1/2 cup (70-118ml) warm whole milk, as needed
Salt, to taste
INSTRUCTIONS
Add the potatoes to a large pot, cover with water and bring to a boil over high heat. Once boiling, cook the potatoes for 35-40 minutes or until soft and easily pierced with a paring knife.
Remove from water, place on a work surface and immediately peel your potatoes using a paring knife or a spoon. Cut the potatoes into rough chunks and pass them through a food mill.
Place the mashed potatoes in a pot over medium low heat. Add a quarter of the butter and stir until the butter is melted and evenly incorporated into the potatoes. Repeat this three more times or until all the butter is added and the potatoes are smooth.
Gradually add the warm milk, starting with a ¼ cup and adding more if needed, until the potatoes are creamy and your desired texture. Season with salt to taste.
Keep the potatoes warm until ready to serve.
Guanciale Cornbread Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Serves 8-10
INGREDIENTS
12 cups cubed cornbread, about 1-inch cubes
3 tablespoons vegetable oil
6 ounces (170g) guanciale, finely diced
2 stalks celery, roughly chopped
1 medium yellow onion, diced
5 cloves garlic, thinly sliced
Salt, to taste
½ cup (120g) unsalted butter
2 ½ - 3 cups (600-720ml) chicken stock
1/4 cup (60ml) shirodashi
10 sage leaves, finely chopped
2 large eggs
Flat leaf Italian parsley, to garnish
INSTRUCTIONS
Preheat the oven to 350℉ / 177℃.
Place cornbread in a large bowl and toss with the vegetable oil until evenly coated. Place on a sheet pan, and bake for 20-30 minutes or until dried out and golden brown, they should have the texture of a crouton.
In a large skillet over medium low heat, add the guanciale and cook until the fat starts to render. Increase the heat to medium and continue to cook until crispy and golden brown. Add celery, onion, garlic, salt to taste and butter. Sauté until the butter melts and the vegetables just begin to soften. Remove from heat and set aside.
In a separate saucepot, add chicken broth, shirodashi, and sage. Heat until steamy hot.
Add your cornbread croutons to a large bowl, along with the guanciale mix, warm stock, and eggs and mix until well combined and the cornbread is rehydrated.
Evenly spread the cornbread into a 9 x 13-inch baking dish, cover with foil and bake for 30-40 minutes or until the stuffing is set and golden brown.
Supah Chill Caesar
Prep Time: 25 minutes
Cook Time: 10 minutes
Serves 8-10
Caesar Dressing
1 tablespoon (18g) Dijon mustard
5 cloves garlic
4 anchovy filets
1 lemon, juiced
1/2 cup (50g) finely grated Parmigiano Reggiano
2 large egg yolks
2 tablespoons (30 ml) water
1 ¼ cups (300ml) vegetable oil
Salt and pepper, to taste
Croutons
1 loaf of crusty bread, cut into bite-size cubes
Olive oil, for coating
Flakey salt, to taste
Assembly
2 heads romaine, roughly chopped
2 heads butter lettuce, root removed and leaves separated
Salt, to taste
Croutons
Caesar dressing
Freshly grated Parmigiano Reggiano, to garnish
Freshly cracked black pepper, to garnish
INSTRUCTIONS
For The Caesar Dressing
In a blender, add mustard, garlic, anchovies, lemon juice, cheese, egg yolks and water. Blend on medium to combine and then increase the speed to high until the mixture is a smooth paste.
Slowly stream in all the vegetable oil until the dressing is emulsified and thick. Remove to a bowl and season with salt and pepper to taste.
For The Croutons
Preheat oven to 350℉ / 177℃.
Place bread in a large mixing bowl and toss to coat with olive oil and salt to taste.
Place the bread on a sheet pan, and bake until crisp and golden brown. Remove and let cool at room temperature until you assemble the salad.
To Assemble
Place lettuce in a large mixing bowl along with the croutons and season the greens with salt.
Add your dressing and toss until everything is completely coated. Place on a plate and garnish with parmesan and freshly cracked black pepper.
Crispy Maitake and Chimichurri
Prep Time: 20 minutes
Cook Time: 12 minutes
Serves 8-10
INGREDIENTS
2 pounds (900g) maitake mushrooms, ¾-inch slices, keeping the stem in tact
Vegetable oil, as needed
Salt and pepper, to taste
2 red Fresno chilies, finely chopped
1/2 cup (12g) finely chopped parsley
3 cloves garlic, grated
1/2 cup (120ml) extra virgin olive oil
1 lemon, zested and juiced
INSTRUCTIONS
In a large skillet over medium high heat, add enough oil to coat the bottom of the pan.
Once hot, add the first batch of mushrooms in an even layer in the pan, season with salt to taste, and place something heavy on top to weigh the mushrooms down, like a lid for a smaller pan. Sear for about 2 minutes, or until deeply golden brown and crisp on the first side. Flip and sear on the second side until equally crispy and golden brown. Remove to a sheet pan and repeat with the remaining mushrooms.
In a small bowl, mix together the chilies, parsley, garlic, olive oil and lemon juice until well combined. Season with salt to taste.
When ready to serve, place seared and crispy mushrooms on a plate, add about one tablespoon of chimichurri on top of each mushroom and garnish with lemon zest.
Honey Gochujang Carrots
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves 8-10
INGREDIENTS
Carrots
4 pounds (1.8kg) carrots, peeled and cut on a bias
1/2 cup (170g) honey
3 tablespoons (50g) gochujang
1 teaspoon (4g) ground ginger
4 cloves garlic, finely chopped
1/3 cup (75g) melted, unsalted butter
Salt and pepper, to taste
Fried Shallots
4 shallots, ⅛-inch slices
3 cups (720ml) vegetable oil
Curry powder (Brand Preference: S&B)
INSTRUCTIONS
For The Carrots
Preheat the oven to 425℉ / 218℃. Line a sheet pan with foil.
In a small mixing bowl, stir together the honey, gochujang, ginger, garlic, and butter.
Add the carrots to a large mixing bowl and toss with the honey sauce to evenly coat. Season with salt and pepper to taste. Evenly spread the carrots on the prepared sheet pan and bake for 20-25 minutes or until lightly caramelized and cooked to your liking.
For The Fried Shallots
Line a plate with paper towel. Set aside.
Add the shallots to a medium saucepan and cover with the vegetable oil. Make sure the vegetable oil only goes halfway up the pan; if it goes higher change to a larger saucepan.
Place the pot over medium high heat and bring the oil to a boil, while stirring constantly.
Fry the shallots until they are golden brown and crisp, when this happens the oil should start bubbling less. Remove with a spider or slotted spoon to the paper towel lined plate. Immediately season with salt and curry powder while hot.
To Assemble
Place caramelized carrots on a bowl or plate. Top with as many fried shallots as you want. Enjoy!
Champagne Cranberry Sauce
Prep Time: 5 minutes
Cook Time: 20minutes
Serves 8
INGREDIENTS
12 ounces frozen or fresh cranberries
1 ½ cups (300g) granulated sugar
1 cup (260ml) orange juice
1 cup (260ml) champagne
INSTRUCTIONS
Add all the ingredients to a medium saucepan over medium heat. Bring to a boil, and continue to boil for 10-15 minutes or until the sauce is reduced by two thirds and thickened.
Transfer the cranberry sauce to a blender and blend until as smooth as possible. Pass the sauce through a fine mesh strainer and cool completely at room temperature.
Bourbon Pecan Pie
*For best results, make the pie the day before serving.*
Prep and Rest Time: 45 minutes plus overnight
Cook Time: 1 hour 30 minutes
Serves 8-10
INGREDIENTS
Crust
1 1/4 cups (187g) all-purpose flour, plus more for bench flour
1 teaspoon (6g) fine sea salt
1/2 cup (113g) cold unsalted butter, cut into small cubes
4 tablespoons (60ml) ice cold water
Pie
6 tablespoons (85g) unsalted butter
3/4 cup (135g) dark brown sugar
3/4 cup (240g) light corn syrup
1/3 cup (120g) Lyle's golden syrup
1 vanilla bean, halved and beans scraped out of pod with a small spoon
½ teaspoon (2g) fine sea salt
3 large eggs
1 large egg yolk
2 1/2 tablespoons (32g) high-proof bourbon
2 1/2 cups (250g) pecan halves
Vanilla bean ice cream, to serve
INSTRUCTIONS
For The Crust
Preheat the oven to 400℉ / 204℃.
Add the flour and salt to a food processor and pulse a couple of times until combined.
Add in the butter and pulse again until the butter is roughly the size of peas and is evenly incorporated into the flour.
Pour the flour mixture into a medium mixing bowl and, while constantly mixing with a fork, add the ice cold water. Continue to mix until the water is combined and a very rough dough forms.
Place the dough on a work surface and lightly knead until it just holds together but still has a rough, shaggy texture. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Lightly dust a clean work surface with flour and roll the dough into a 13-inch wide circle, turning after each roll to ensure the dough doesn’t stick.
Transfer the dough to a 9-inch deep dish pie pan. Adhere the dough to the pan, cut off the excess, and crimp the edge of the crust to create a decorative finish.
Cover the crust with parchment paper, add rice or dry beans to weigh it down, and bake for 20 minutes or until pale and partially cooked. Remove from the oven and let cool slightly before removing the parchment paper and rice or beans.
For The Pie
Adjust the oven temperature to 350℉ / 177℃.
In a small saucepan over medium heat, melt the butter and continue to cook for 3-4 minutes or until the butter just begins to brown. Immediately pour the browned butter into a bowl to stop it from cooking.
To the browned butter, stir in the sugar, corn syrup, golden syrup, vanilla beans, and salt to combine.
Next, whisk in the eggs, egg yolk, and bourbon until smooth and evenly combined.
Add the pecans to the par cooked crust in an even layer. Pour the filling over the nuts.
Bake for 50-55 minutes or until golden brown on top and set throughout.
Remove from the oven and let cool to room temperature. Wrap in plastic wrap and refrigerate overnight.
Slice and serve with an ice cream scoop on top.
