Author: nwhysel@gmail.com

In the grand tradition of Thanksgiving turkey preparations, it’s easy to get caught up in the idea that more effort equates to a superior bird. However, the reality might surprise you – an exceptional roast turkey can be achieved without the fuss of intricate techniques. Brining, stuffing, trussing, and basting are all optional steps that, when omitted, can streamline the process without compromising on flavor.

Say goodbye to the messy wet brine and welcome the simplicity of a dry rub, or rather, a dry brine. A harmonious blend of salt and pepper becomes a transformative massage, not only locking in moisture but also imparting a seasoned richness to the turkey’s flesh. This minimalist approach allows you to revel in the essence of the bird itself, uncomplicated by excess ingredients.

By forgoing the stuffing and trussing rituals, you liberate the turkey to an expedited cooking process. The absence of these steps enables both white and dark meat to reach their succulent peaks simultaneously, ensuring a perfectly balanced result. This departure from convention challenges the notion that meticulous preparation is the only path to culinary excellence.

As you embark on this journey to turkey perfection, consider a deviation from the customary basting routine. Instead of constantly opening the oven and disrupting the cooking process, a judicious oil application imparts a golden crispness to the skin. This tactic not only simplifies the cooking experience but also yields a visually appealing and texturally delightful result.

In essence, our approach to the Simple Roast Turkey is a celebration of uncomplicated elegance. It’s a testament to the idea that sometimes, less truly is more. By embracing the beauty of minimalism in your Thanksgiving preparations, you unlock the full potential of the star of the feast – a succulent, perfectly roasted turkey that speaks volumes with every bite.

Link: https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

Video step-by-step: https://nyti.ms/3vb6mB3

INGREDIENTS

Yield:10 to 12 servings

Total Time: 3½ hours, plus brining

• 1turkey (10 to 12 pounds)
• Coarse kosher salt
• 1tablespoon black pepper
• 1lemon, zested and quartered
• 1bunch fresh thyme or rosemary
• 1bunch fresh sage
• 12garlic cloves, smashed and peeled
• 1bottle hard apple cider (12 ounces)
• Dry white wine, as needed
• 2onions, peeled and quartered
• 3bay leaves
• Olive oil or melted butter, as needed

PREPARATION

1. Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with ½ teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
2. Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
3. When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
4. Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a ¼-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
5. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast for 30 minutes. Cover the breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1½ to 2 hours more. Transfer the turkey to a cutting board to rest for 30 minutes before carving.

This reinterpretation of the classic Thanksgiving sweet potato casserole recipe embodies a perfect fusion of flavors and textures. The precise balance of sweetness and an irresistible buttery undertone create a culinary masterpiece that elevates the dish to new heights. For those seeking an extra layer of texture, the inclusion of crushed cornflakes in the topping introduces a delightful crispiness, though the option to omit them allows for a customizable experience.

The prescribed two cups of mini marshmallows may not completely cloak the entire casserole, enabling a tempting peek of the sweet potato filling. However, the culinary adventurer is encouraged to embrace excess, adding more marshmallows to envelop the dish entirely. Opting for gelatin-free marshmallows preserves the vegetarian integrity of this delightful creation.

This quintessential holiday dish beckons with an enticing blend of velvety smoothness and crunchy contrast. The orchestrated symphony of textures orchestrates a dance on the palate, creating an experience that transcends the ordinary. The caramelized marshmallows contribute a touch of indulgence, leaving behind a lingering sweet sensation that resonates with every bite.

More than a mere side dish, this creation transforms into a centerpiece, a catalyst for conversation, and a testament to the culinary artistry achievable in a humble casserole. Each forkful becomes a journey through comfort and celebration, encapsulating the essence of Thanksgiving. The absence of Sweet Potato Elegance on your holiday table would render it incomplete, as this dish has evolved beyond the ordinary to become a culinary icon, a celebration of flavors and textures that captivates and delights the discerning palate.

https://cooking.nytimes.com/recipes/1021635-sweet-potato-casserole

INGREDIENTS

Yield:8 servings

• ½cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
• 6 large sweet potatoes (about 4 pounds), scrubbed
• 2 large eggs, at room temperature
• 1(14-ounce) can sweetened condensed milk
• ¼cup granulated sugar
• 1teaspoon vanilla extract
• 1teaspoon kosher salt
• 1cup finely chopped pecans
• 1cup lightly crushed cornflakes (optional)
• ½packed cup light or dark brown sugar
• ½cup all-purpose flour
• ¼cup unsalted butter (½ stick), melted
• 2cups mini marshmallows, plus more to taste

PREPARATION

1. Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
2. Poke the sweet potatoes all over with a fork and place them on the baking sheet. Bake until soft, about 1 hour; let cool.
3. When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork. (The sweet potatoes can be covered and refrigerated for up to 3 days at this point.)
4. Add the ½ cup butter, eggs, condensed milk, granulated sugar, vanilla, and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
5. Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
6. Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.
7. Enjoy!

It’s that time of year again where we are trying to be in the cozy feeling and the caramelized joy. We love looking into those recipes again where we fill ourselves with joy and love. We look into those perfect recipes that comfort us during this fall season. What we have here is this yummy and delicious Salted Caramel Mini Apples Pie that serves well for this holiday. We tend to buy treats outside but why not start your treats at home so you can feel this warmth when making this. Fill your kitchen with joy and share it with your loved ones.

You won’t regret making this decision on making mini Apple Pies. Find the perfect recipe to make this holiday and any other season to enjoy. You might be impress with what you do and learn how to make this special recipe. Make this holiday a year where you explore on making something you haven’t thought of trying yet. (https://www.mccormick.com/recipes/dessert/salted-caramel-mini-apple-pies)

Prep Time: 25minute’s

Cook Time: 30 minute’s

Ingredients for Salted Caramel Mini Apples Pies Savor

For the Ingredients for Salted Carmel:

• 1 cup firmly packed light brown sugar
• 1/4 cup light corn syrup
• 1/4 cup (1/2 stick) butter, cut into chunks
• 1/2 teaspoon McCormick Sea Salt Grinder
• 1/3 cup heavy cream
• 1/2 teaspoon McCormick All Natural Pure Vanilla Extract

For Ingredients Mini Apple Pies 🥧:

• 3 tablespoons flour
• 2 tablespoons firmly packed light brown sugar
• 1 teaspoon McCormick Ground Cinnamon
• 3 tart apples, such as Granny Smith, peeled, cored and thinly sliced (about 4 cups)
• 1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
• 1 egg yolk, lightly beaten
• 2 tablespoons granulated sugar
• 1/4 teaspoon McCormick Sea Salt Grinder  

Steps in Making the Salted Caramel Mini Apples Pies Savor saas

1) For the Salted Caramel, bring brown sugar, corn syrup, butter and sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream and vanilla (mixture will be bubbly). Set aside.

2) Preheat oven to 400°F. For the Mini Apple Pies, mix flour, brown sugar and cinnamon in large bowl. Add apple slices; toss to coat. Divide apple mixture between 4 small (4-inch) baking dishes or ramekins (8-ounce), mounding apples slightly in the center, as needed. Drizzle each with about 1/4 cup of the Salted Caramel. Cut puff pastry sheet into 4 squares. Place one square on top of each pie, tucking in corners as needed. Cut a small ‘x’ in center of each pastry to vent. Brush with egg yolk. Mix granulated sugar and sea salt; sprinkle evenly over top of pies. Place pies on large shallow baking pan.

3) Bake 25 to 30 minutes or until pastry is golden brown and apples are tender. Cool slightly. Serve warm topped with vanilla ice cream and drizzled with any remaining salted caramel, if desired.

Autumn is here and there’s no better way to embrace the season’s warmth and richness than with a delectable Maple Meringue Sweet Potato Casserole for this holiday season. You can make this recipe to share with your friends and family. It’s something you would make them not forget and see how they will come back for more. It will be a celebration for them to enjoy and they will never forget what has come to them 

Autumn is all about getting cozy and making something sweet and warm to enjoy. You can make this for people to enjoy your recipe. It will make them want to ask what this recipe is and they might even ask where you got it from. You can make an impactful way for their traditional holiday or all year round. Find yourself with making this recipe and add your own ingredients to see how well you can make this recipe. I It will make it unique and for others to want more, (https://www.countryliving.com/food-drinks/recipes/a5865/maple-meringue-potato-casserole-recipe-clx1114/)

Prep Time: 25 mins

Total Time: 2 hrs 15 mins

Ingredients in making Maple Meringue Sweet Potato Casseroles

• 4 lb. sweet potatoes (about 5 medium)
• 1 1/2 tsp. vanilla extract, divided
• 1/2 c. dark brown sugar
• 4 oz. cream cheese, softened
• 6 tbsp. butter, softened
• 3/4 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 large eggs
• 3 egg whites
• 1/4 c. maple syrup
• 1 (7-ounce) jar marshmallow crème

Steps in making Sweet Potato Casseroles

Step 1 Heat oven to 400°F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350°F.

Step 2 Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.

Step 3 Bake at 350°F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.

Step 4 Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

One traditional combination that takes center stage on every dinner table as Thanksgiving draws near is mashed potatoes and gravy. This classic combo is an essential component of the Thanksgiving custom, capable of transforming a straightforward dinner into a cozy and decadent feast.

Mashed potatoes are the ideal canvas for a hearty spoonful of smooth gravy because of their creamy texture and buttery flavor. Mashing potatoes is an art form in and of itself. Perfectly cooked and then whipped to a velvety texture, they epitome coziness. Regardless of your preference for russet, Yukon gold, or red potatoes, the end product is a sophisticated yet rustic side dish that’s perfect for the holidays.

Let’s now discuss the gravy, which is the star of the show. The simple mashed potatoes are elevated to a whole new level by this creamy, flavorful sauce. A layer of richness is added to the dish by the gravy, which is made from the drippings of the roasted turkey, strengthened with broth, and perfectly thickened. A delectable pool of mashed potatoes is created as its silky texture pours over the pile, promising a taste explosion with each bite.

When these two ingredients come together on the Thanksgiving dish, magic happens. A symphony of sensations dances on the taste senses as the savory goodness of the gravy is absorbed by the creamy potatoes. The smoothness of the potatoes contrasts with the silkiness of the gravy, creating a harmony of textures.

Mashed potatoes and gravy are delicious, but they also have a special place in our hearts. They stand for custom, sentimentality, and the coziness of being together with loved ones. Take a time to recognize the great joy that this classic combo adds to the holiday feast as you sit around the Thanksgiving table, spoon in hand, enjoying every bite. Mashed potatoes and gravy, after all, are more than simply a meal—they’re a commemoration of family, thanksgiving, and the delectable simplicity that makes Thanksgiving genuinely unique.

Ingredients:

• 3 lbs russet potatoes, about 5-6 medium potatoes
• 1 cup Land O Lakes® Half and Half
• 2 Half-Sticks (8 tbsp) Land O Lakes® Butter, softened
• 1/2 cup sour cream
• 1 tbsp seasoned salt
• 1/2 tsp McCormick® Pure Ground Black Pepper
• Fresh chopped chives for garnish
• 1 package McCormick® Turkey Gravy Seasoning Mix
• 1 cup water

Instructions:

1. To cook potatoes quickly, cut them into little, bite-sized pieces. Fill a large stockpot with potatoes and cover with water. Boil potatoes in water, then lower the heat and simmer until the potatoes are fork-tender, 8 to 10 minutes.
2. Once cooked, drain potatoes and put them back in the saucepan. Mash potatoes for two to three minutes with a potato masher to release steam and heat.
3. Stir in sour cream, butter, half-and-half, salt, and pepper. Mash potatoes for a minute more, or until the desired consistency is achieved.
4. After moving the potatoes to a serving platter and keeping them warm, prepare the gravy! Mix the McCormick Gravy Seasoning Mix and water in a small saucepan. Whisk gravy mix and water over medium heat until cooked through and slightly thickened, about 1 to 2 minutes. Place on top of mashed potatoes.

Nutrition Facts:

Calories: 362kcal Carbohydrates: 42g Protein: 5g Fat: 20g Saturated Fat: 12g Cholesterol: 50mg Sodium: 638mg Potassium: 1013mg Fiber: 5.6g Sugar: 3g Calcium: 57mgIron: 1mg

As the holiday season approaches, why not simplify your Thanksgiving feast without sacrificing flavor? In this blog post, we’re diving into the world of convenience and culinary excellence with our Instant Pot Thanksgiving Turkey Breast with Gravy. Get ready to revolutionize your holiday cooking experience, achieving a succulent turkey breast with a rich, flavorful gravy—all in a fraction of the time. This idea came from Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-thanksgiving-turkey-breast-with-gravy-5500375.

PREP TIMES:

Prep Time: 30 mins
Cook Time: 2 hours 10 mins
Total Time: 2 hours 40 mins

Ingredients

• 1 tablespoon light brown sugar
• 1 tablespoon chopped fresh sage 
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, finely grated
• Kosher salt and freshly ground black pepper
• 2 skin-on, boneless turkey breasts (about 2 1/2 pounds each)
• 7 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup dry white wine
• 2 cups turkey stock or low-sodium chicken broth

Directions

1. Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
2. Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it’s still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days. 
3. Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot® set to the high saute setting (see Cook’s Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits).
4. Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can’t smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook. 
5. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. 
6. Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy. 
7. Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off. 
8. Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.

Prepare to dazzle your taste buds and elevate your dining experience with our latest blog post, dedicated to the art of crafting Bacon Hasselback Potatoes. This show-stopping side dish is not just a feast for the palate but also a visual delight that will steal the spotlight at any gathering. In this blog, we’ll take you on a culinary journey, uncovering the secrets to achieving the perfect blend of crispy bacon, golden potatoes, and savory goodness. This was possible thanks to Food Network Magazine!

PREP TIMES:

Prep Time: 50 mins
Cook Time: 2 hours 10 mins
Total Time: 3 hours

Ingredients

• 4 slices thick-cut bacon, each cut crosswise into 9 pieces
• Kosher salt
• 12 medium Yukon gold potatoes, peeled
• 1 stick unsalted butter
• Sea salt and freshly ground pepper
• 2 scallions, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 1 clove garlic, finely chopped

Directions

1. Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. 
2. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. 
3. Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper. 
4. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter. 
5. When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper. 

Step into the heart of Thanksgiving indulgence with our latest blog post dedicated to the art of making irresistibly creamy and flavorful mashed potatoes. As a quintessential side dish, mashed potatoes have the power to elevate your Thanksgiving feast to new heights. In this blog, we’ll guide you through the process of creating mashed potatoes that are not just a side dish but a star on your holiday table. Thank you Sarah Mastracco from https://www.foodnetwork.com/recipes/food-network-kitchen/baked-feta-mashed-potatoes-11241096 for this wonderful recipe!

PREP TIMES:

Prep Time: 30 mins
Cook Time: 1.5 hours
Total Time: 2 hours

Ingredients

• 6 tablespoons unsalted butter, cut into cubes, plus more for the dish
• 4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces 
• 2 cups half-and-half  
• Kosher salt and freshly ground black pepper 
• One 7-ounce block feta cheese 
• 1/2 cup sour cream 
• 1 tablespoon chopped chives

Directions

1. Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
2. Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes. 
3. Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.