As I keep getting reminded (and now I am reminding you), Thanksgiving is less than 3 weeks away. Once Halloween is over, it feels like the rest of the holiday season is coming fast. Despite my best intentions to begin planning weeks ahead for holiday meals–so I can do it without feeling rushed–it never quite works out. This year, though, I made sure to give myself the time I needed to plan my menu and various lists; more than ever, I want to appreciate and enjoy the holidays with my family. Another unexpected outcome of the early planning is that I am excited to see how the meal turns out, especially since I am trying a new preparation for the turkey. So, I share some of the thinking behind my menu and plan for our Thanksgiving meal, in the hopes that it will help you enjoy the day with your family and friends.
The menu:
- Spatchcocked Turkey with Anise and Orange. This involves a technique where you remove the backbone and flatten the turkey (Mark Bittman has a good video to demonstrate the technique). It provides more surface area for even cooking, and takes about 90 minutes in the oven! I have done this with a chicken–it was delicious–and have been wanting to try it out on a turkey. This recipe sounded so good that it is giving me the confidence to try it out, even on the day you don’t really want to experiment with the turkey. (I know I will have forgiving diners). The turkey is prepped and dry brined the day before.
- Gravy. The gravy can be made while the turkey rests. It calls for stock to make the gravy, but I am planning to purchase some pre-made stock at the store this year.
- Mashed Potatoes. Pretty basic stuff, just with more butter than I would normally add–my husband calls these yellow potatoes because of all the butter. The one new tip I learned is to infuse the milk you add to the potatoes with herbs for added depth of flavor. These can be made in the morning and gently reheated on the stovetop, adding some reserved cooking water to help the consistency.
- Sweet Potatoes with Crispy Rice Topping. Sweet potatoes topped with marshmallows is a dish I always associate with Thanksgiving, but this year I wanted to try this new twist, especially since I love Rice Krispie treats. Both the sweet potatoes and the topping can be made ahead. The sweet potatoes just need to be reheated.
- Warm Cauliflower and Herbed Barley Salad. This salad sounded intriguing and delicious. I plan to make extra cauliflower to separate for my kids in case they don’t like the composed dish. The barley and dressing can be made ahead.
- Pan Sautéed Green Beans. Just another vegetable option that is super easy to make, finished with a squeeze of lemon juice.
- Allison Family Stuffing. This is a basic stuffing that is easy to prepare. I plan to bake it before the turkey and let it rest at room temperature.
For more ideas on choosing and planning your menus for Thanksgiving and the rest of the holiday season, take a look at these previous posts:
Happy Thanksgiving Planning!
