Simple Thanksgiving Turkey
Servings:
10
Equipment:
Oven tray
Aluminum foil
Meat thermometer (optional)
Recipe Time:
Prep 25 minutes
Cook 4 hours
Ingredients:
|
13lb |
turkey |
|
½ cup |
butter, room temperature |
|
1 |
orange, halved |
|
5 sprig |
sage |
|
5 sprig |
rosemary |
|
5 sprig |
thyme |
|
5 |
bay leaf |
|
2 |
onion, roughly chopped |
|
2 |
carrot, roughly chopped |
|
2 stick |
celery, roughly chopped |
|
to taste |
salt |
Instructions:
Remove the turkey from the fridge and allow it to come up to room temperature for 1 hour. Preheat an oven to 350F.
Into the cavity of the turkey add the orange, sage, rosemary, thyme and bay leaf.
Pat the skin of the turkey dry using a paper towel then using your hands rub the softened butter all over the bird. Ensuring that all of the skin is coated and generously seasoned with salt.
Onto an oven tray add the onion, carrot and celery, spread into an even layer.
Place the turkey on top of the bed of vegetables and cover with aluminum foil.
Cook the turkey in the preheated oven for 2 hours and 30 minutes.
After 2 hours and 30 minutes remove the aluminum foil and keep for later. Cook for a further 45 minutes to crisp the skin until golden.
To check if the turkey is cooked cut into the thigh, if the juices are clear then the bird is ready. Alternatively test with a meat thermometer in the same spot, the bird is cooked once it reaches 70C.
Once cooked remove the turkey from the oven and transfer to another tray. Cover the turkey with the aluminum foil and rest for at least 1 hour.
Use the roasted vegetables and turkey juices as a base for Thanksgiving gravy.
Present the turkey on the Thanksgiving table on top of extra herbs and slices of orange.
Baked Glazed Ham
Servings:10
Equipment:
Oven tray with wire rack
Small saucepan
Aluminum foil
Brush
Recipe Time:
Prep 25 minutes
Cook 1 hour
Ingredients:
|
8lb |
smoked ham leg, bone in and skin-on |
|
2 |
orange |
|
15 |
whole cloves |
|
½ cup |
butter |
|
½ cup |
brown sugar |
|
½ cup |
maple syrup |
|
2 tbsp |
dijon mustard |
Instructions:
Preheat an oven to 320F. Remove the ham from the fridge and allow it to come up to room temperature for 1 hour.
Using a sharp knife remove the skin from the ham leaving as much fat on the meat as possible. Score the fat to create a 1 inch-wide diamond pattern then insert a clove at each intersection of the diamond.
Place the ham onto a wire rack over an oven tray and pour ½ cup of water into the tray. Cover the ham with aluminum foil and transfer to the centre of the oven. Bake the ham for 30 minutes.
While the ham bakes prepare the glaze, into a small saucepan add the butter, brown sugar, maple syrup, dijon mustard and a splash of water. Place the saucepan on a low heat until all of the ingredients are warmed through and well incorporated then remove from the heat.
After 30 minutes take the ham from the oven and carefully remove the aluminum foil. Increase the oven temperature to 350F and brush half of the glaze over the ham, especially in between the scored fat.
Return the ham to the oven and bake for a further 30 minutes. After 15 minutes pour the remaining glaze over the ham.
Remove the baked glazed ham from the oven and baste with any glazy juices which have dripped into the tray below.
Allow the baked glazed ham to rest for at least 20 minutes. Serve warm or cold, carved at the table.
Sage and Onion Stuffing
Servings:
8
Equipment:
Small saucepan
Ovenproof dish
Zester
Recipe Time:
Prep 15 minutes
Cook 45 minutes
Ingredients:
|
3 cup |
onion, roughly chopped |
|
½ cup |
celery, roughly chopped |
|
2 cup |
water |
|
½ cup |
butter |
|
2 tbsp |
fresh sage, finely chopped |
|
2 cup |
breadcrumbs |
|
1 |
lemon |
|
to taste |
salt |
|
to taste |
black pepper |
Instructions:
Preheat an oven to 375F.
Place a small saucepan on a medium heat and add the water, onion and celery. Bring the water to a boil then reduce the heat to a simmer and cook for 15 minutes. Then drain the onions and celery and return to the dry pan.
To the saucepan add the butter, chopped sage, breadcrumbs and the zest of a lemon. Stir to combine the ingredients then transfer to an ovenproof dish.
Cook the sage and onion stuffing in the preheated oven for 30 minutes.
Remove from the oven once the stuffing is crisp and golden. Serve warm in a bowl garnished with extra sage leaves.
Spiced Sweet Potato Mash
Servings:
6
Equipment:
Large saucepan
Strainer
Masher
Recipe Time:
Prep 15 minutes
Cook 20 minutes
Ingredients:
|
1lb |
sweet potato, peeled and diced |
|
8 oz |
butter |
|
¼ cup |
milk |
|
2 tbsp |
brown sugar |
|
½ tsp |
salt |
|
½ tsp |
ground cinnamon |
|
½ tsp |
ground nutmeg |
|
½ tsp |
ground ginger |
|
¼ tsp |
ground cardamom |
Instructions:
Place a large saucepan on the stove and add the diced sweet potato. Cover the potato with water then bring to a boil.
Once the water is boiling reduce the heat to a simmer and season with salt. Cook the sweet potato for 20 minutes.
Strain the sweet potato and allow to steam-dry for 5 minutes. Then add the potato back to the dry saucepan with the butter, brown sugar, cinnamon, nutmeg, ginger and cardamom.
Using a masher crush the potatoes to combine with the other ingredients. Gradually pour in the milk to bring together.
Taste the spiced sweet potato mash for seasoning then serve or transfer to an ovenproof dish and set aside. If making ahead of time then bake the spiced sweet potato mash for 20 minutes before serving.
Pumpkin Pie with Maple Cream
Servings:
8
Equipment:
Large mixing bowl
Whisk
9-inch Pie tin
Mixing Bowl
Recipe Time:
Prep 20 minutes
Cook 1 hour
Ingredients:
|
|
Pumpkin Pie |
|
2 cup |
pumpkin puree |
|
½ cup |
brown sugar |
|
2 |
egg, beaten |
|
1 ½ cup |
heavy cream |
|
2 tsp |
ground cinnamon |
|
1 tsp |
ground ginger |
|
1 tsp |
orange zest |
|
½ tsp |
ground nutmeg |
|
½ tsp |
salt |
|
12 oz |
shortcrust pastry |
|
|
Maple Cream |
|
1 cup |
heavy cream |
|
2 tbsp |
maple syrup |
|
½ tsp |
vanilla extract |
Instructions:
Preheat an oven to 320F. Roll out the shortcrust pastry slightly larger than the 9-inch pie tin, transfer the pastry to the pie tin and refrigerate to rest for 15 minutes.
Line the pastry with parchment paper and baking beans then bake for 20 minutes. Then remove the parchment paper and baking beans and bake for a further 10 minutes.
Remove the pumpkin pie shell from the oven and set aside to prepare the filling, increase the oven temperature to 420F.
In a mixing bowl combine the pumpkin puree, brown sugar, egg, heavy cream, cinnamon, ginger, orange zest, nutmeg, salt. Stir well to combine all of the ingredients to form the pumpkin pie filling.
Pour the pumpkin pie filling into the pastry shell and place in the preheated oven. Bake for 10 minutes then reduce the oven temperature to 375F for 40 minutes.
TIP: If the edges of the pie crust begin to darken before the pie is ready then cover with aluminum foil.
While the pumpkin pie bakes, prepare the maple cream. Into a large mixing bowl add the heavy cream, maple syrup and vanilla extract. Whisk together until the cream thickens to your desired consistency.
Test that the pumpkin pie is ready by inserting the tip of a knife into the centre of the pie. If the tip of the knife comes out almost-clean then the pie is ready, remove the pumpkin pie from the oven and let it cool.
Serve the pie chilled with a generous dollop of maple cream.
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