Obviously, your biggest Thanksgiving decision is how to cook your turkey. This year I was going to try Chris Kimball’s November 2012 recipe for Grilled Turkey, but my 22-lb turkey will overhang the disposable pan, so would cook unevenly. I hope to give that recipe a try later, but won’t risk my huge Thanksgiving turkey on something I think won’t work. So, my options are:
- Herb Roasted Turkey, which I’ve rated 5-stars in the past. It is brined in salt water for 4 to 6 hours, then air-dried, uncovered, in the refrigerator for 8 to 24 hours to get crisp skin. The herb paste adds great flavor, but the recipe calls for a relatively hot oven (400-degrees) so I doubt this will work on my big turkey.
- Old Fashioned Roast Turkey. This is one of my favorite turkeys. It is drapped with salt pork, which constantly bastes the turkey during baking. Also, it salts the turkey instead of brines it.
- Brined Roasted Turkey. For many years I brined my turkey to help keep the turkey from drying out. Chris Kimball’s formula is 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine. The hardest part is finding a stockpot or clean bucket large enough for the turkey.
- Best Turkey Gravy. A classic recipe for turkey gravy.
- Make-Ahead Dripping-less Turkey Gravy. This recipe was developed by Cook Illustrated because it’s associated turkey recipe was cooked too hot to yield usable drippings. So if you don’t have drippings, here is the solution.
- Cranberry-Orange Sauce. Don’t make a standard cranberry sauce, when a little bit of triple sec and orange zest make it so much more interesting.
- Ocean Spray Cranberry Sauce. I made this recipe for years, which is 100 times better than canned cranberry sauce.
- Fluffy Mashed potatoes. Cut potatoes into 1″ chunks. Rinse, Steam for 10 minutes, Rinse again, Steam for 20 more minutes until done. It requires my Dutch Oven, but I’ve had dinner guest that raved more about these potatoes than the 5-star main course.
- Holiday Scalloped Potatoes. A nice 4-star alternative to standard mashed potatoes.
- Master Recipe for Mashed Potatoes. Requires boiling potatoes with their skins on, then peeling hot potatoes. For 15 years Chris Kimball has told us to make mashed potatoes this way.
- Garlic Mashed Potatoes. Peeled before cooking, then boiled in half-and-half normally added at the end of the recipe.
- Matt’s Pumpkin Pie. Make the filling the night before for the best flavor. This recipe is based upon King Arthur Flour recipe. My son Matt took over the pumpkin pie baking responsibilities last year.
- Libby’s Pumpkin Pie. For a long time this was my “go to” pumpkin pie recipe, until I discovered the King Arthur recipe.
- Chris Kimball’s Pumpkin Pie. I could never bring myself to put yams into a pumpkin pie, so have never made it.