The run-up to the end of the year is gaining steam. We all know Christmas and the New Year are on their way when Thanksgiving rolls around. This year, let’s give thanks by inviting the family and friends around for dinner. Giving back to those you love is never a chore, it’s a labor of love.
If you’re stressing because you want to invite everyone to dinner – but don’t know what to cook, then relax and take a deep breath. Our team of specialist chefs has got your back. We understand that Thanksgiving dinner means a lot to you and we decided to give back to our community with these 15-classic Thanksgiving dinner ideas.
So, strap on your apron, warm up the oven and get ready to create mouth-watering meals with our culinary genius and your loving effort. With our recipe guide, there’s no reason why you can’t make the most out of this Thanksgiving.
1. Thanksgiving Turkey
It’s turkey time! Our chefs recommend that you bring your bird up to room temperature before roasting to ensure tender meat. Use a roasting rack to help the air circulate through the oven and crisp the skin evenly. Don’t forget the butter! Baste your bird before and during cooking for that beautiful golden hue.
14-lbs. Whole turkey (, with giblets removed.)
1-cup melted grass-fed butter for basting.
2-cups chicken broth.
1-onion cut into wedges.
1-bunch thyme and rosemary sprigs.
1-garlic head halved.
1-handful dry sage leaves.
Freshly ground black pepper and Himalayan pink salt.
Position the roasting rack on the lower third of the oven and preheat to 450F. Pat your turkey dry with paper towels and season the cavity of the bird with salt, pepper, garlic, and herbs. Tie the legs together with kitchen wire and remember to tuck the tips of the wings under the turkey’s body.
Using a basting brush, coat the turkey with melted butter and season with freshly ground black pepper and Himalayan pink salt. Place the bird on a roasting tray with the breast side facing up. Pour the chicken broth into the pan and transfer to the oven. As you close the oven door, reduce the heat to 350F.
Baste the bird every 30 to 45-minutes with the melted butter and when that runs out, use the stock at the bottom of the roasting pan. Roast for 4-hours until the juices run clear when you cut between the leg and thigh.