Thanksgiving 2021

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I had a lovely Thanksgiving this year. It was low key and relaxing (for the most part; there are always those few minutes before eating when chaos is going on in the kitchen and you’re trying to make sure everything is done, on the table, serving utensils included, that everyone has a water glass and silverware, etc.) I went with a new turkey recipe this year. I posted the recipe as written below although I didn’t really follow it exactly. I didn’t feel like messing with a wet brine, so I dry brined instead. What I DID want to try was the butter jacket - roast the turkey covered in a butter soaked cheese cloth. Um, yes.

My turkey was 15 lbs, so a little smaller than she called for. It cooked for less time than called for, but unfortunately when Lara initially tried to carve it she discovered it wasn’t quite finished… she did a magnificent job of cutting it into pieces, putting everyhing on a few cookie sheets, and popping it back into the oven until done. Still turned out great and no one was any wiser.

I took the idea for the gravy and kind of eye-balled everything. It turned out very sweet due to the cider. I liked it a lot, although more of a “sauce” than a traditional gravy. I’m not a traditional gravy fan so that was okay with me.

Before heading to mom and dad’s Lara and I enjoyed a really nice (and fairly warm!) Thanksgiving run followed by our favorite breakfast and coffee. While we ate I made another batch of 100% whole wheat dinner rolls and then we packed everything up (love all my canvas bags, they are so great for transferring a lot of food prep!) and headed to Jenison to get started cooking for the day!

For dessert I made a pumpkin mousse pie I had seen on instagram. It just looked fun! I don’t love pumpkin pie, but a mousse pie with foleded in whipped cream looked wonderful, and it was! I really loved it and would make again! I used Effie’s biscuits instead of traditional graham crackers for the crust. I ended up doubling the amount of biscuit. I used two full Effies boxes. I initially used one and it looked way too wet. Maybe just because it’s a very different type of graham cracker. Didn’t matter though, the crust turned out deliciously, and EXTRA thick! I’m not sad about that. I still used the 6 Tbs butter, just double the cookie/cracker.

Butter Roasted Turkey with Cider Herb Gravy
From ful-filled
Ingredients

FOR THE CIDER BRINE:

  • 3 quarts apple cider, divided

  • 1 1/2 cups kosher salt

  • 1/4 cup whole allspice

  • 8 bay leaves

  • 4 quarts cold water

  • (1) 16-20 pound turkey (neck and gizzard reserved)

FOR THE GRAVY:

  • 2 tablespoons minced fresh Italian parsley

  • 2 tablespoons minced fresh thyme

  • 2 tablespoons minced fresh sage

  • 2 tablespoons minced fresh marjoram

  • 1 teaspoon minced fresh rosemary

  • 1 teaspoon ground nutmeg

  • 1/4 cup unsalted butter

  • 4 cups chicken broth

  • 2 cups apple cider

  • 1/4 cup all purpose flour

  • 1/2 cup whipping cream

  • 2 tablespoons Calvados (apple brandy) or other brandy

FOR ROASTING:

  • 2 sticks unsalted butter

  • 2 yards cheesecloth

  • 2 large Granny Smith apples, quartered

  • 2 large onions, quartered

  • 1 cup chicken broth

  • 1 cup apple cider

Instructions
FOR THE BRINE:
Line extra-large pot with two 13-gallon plastic bags, 1 inside the other (or use a brining bag). Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot for 5 minutes, stirring until salt dissolves. Remove from heat, add remaining 2 quarts cider and 4 quarts water. Pour brine into plastic bag. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot for at least 18 hours and up to 20 hours.

Next day: Line a large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

FOR THE GRAVY:
Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base, cover & chill. (Gravy base can be made 2 days ahead.)

FOR ROASTING:
Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan along with 1 cup of broth.

Fold a 2 yd. piece of cheesecloth to create a 4 layer rectangle. Dampen the cloth with water & wring out. Melt two sticks of butter and then submerge the cloth in the melted butter, making sure it is completely saturated. Drape over the top of the turkey, covering it completely.

Roast turkey for 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey, basting every 30 minutes with pan juices for anther 1 1/2 hours. Very gently remove the cheesecloth from the turkey, taking care not to tear the skin. Baste turkey one more time, then return the turkey to the oven and roast until a thermometer inserted in the thickest part of a thigh measures 170 degrees F, about another 30-45 minutes.

When done roasting, transfer turkey to a platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper. Serve turkey with gravy.

Pumpkin Mousse Pie
From ful-filled
Ingredients
FOR THE FILLING:

  • (1) 15 oz can (425g) pumpkin puree

  • 1/2 cup (120g) maple syrup (date syrup works well too or try 1/2 date syrup + 1/2 maple syrup)

  • 2 tsp unflavored gelatin

  • 1/4 cup (60g) cold water

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

  • 1/8 tsp clove or allspice

  • 1 1/4 cup (10oz/284g) heavy whipping cream

FOR THE CRUST:

  • 1 sleeve (155g) graham crackers (approximately 10 whole graham crackers) gingersnaps or biscoff cookies would work well too

  • 6 tbsp (85g) unsalted butter, melted

  • 1/4 tsp fine grain salt

FOR THE TOPPING

  • 3/4 cup (6oz/170g) heavy whipping cream

  • 2 tbsp maple syrup

  • 1/3 cup (40g) candied pecans, chopped

DIRECTIONS:
Start by sprinkling the 2 tsp gelatin over the 1/4 cup of water in a small dish, let gelatin soak into water while you move on to the next step.

In a small pot combine pumpkin puree, maple syrup, and spices. Place on the stovetop over medium low heat, stirring to combine. Once mixture is heated through, add the soaked gelatin to the pot, stirring until dissolved & well combined. Turn off the heat and allow pumpkin mixture to cool to room temperature while you prepare the pie crust.

FOR THE PIE CRUST
Pre-heat oven to 350 F

Crush graham crackers into fine crumbs in your food processor. Add fine grain salt & pulse briefly to combine. Add melted butter and pulse until well combined with the graham cracker crumbs.

Pour crumbs into a 9" pie dish, spreading them evenly into the bottom of the pie dish. Using a measuring cup, press the crumbs evenly across the pie dish & up the sides. Use the measuring cup along with your fingers to gently press the crumbs at the edges to make sure they are nice & packed.

Bake the crust for 12 minutes - remove from the oven & allow to cool to room temperature.

FOR THE FILLING:
Whip the 10oz of heavy cream until soft peaks. Fold the cooled pumpkin mixture into the whipped cream until just combined. Add the pumpkin mousse mixture to your cooled pie crust. Place pie in the refrigerator to chill at least 8 hours.

To serve: whip the remaining 3/4 cup heavy cream with 1 tbsp maple syrup until it reaches soft peaks. Top the pumpkin mousse pie with the fresh whipped cream and sprinkle with chopped candied pecans, slice & serve.

I had a lovely holiday weekend after all of the Thanksgiving festivities! Lara and I first went to Everett’s for a Christmas tree with the dogs. Couldn’t decide on a tree so we got a garland instead. The next day we went to a cut your own Christmas tree farm where I found a little tree that was the perfect size for me! It started snowing as we finished getting the trees and it was just so festive!