Herby Half Turkey with Onion Gravy
And a trio of Thanksgiving desserts!
And, we’re back with another alternative to a big roasted bird. You probably already know how to make one of those, and if not, there are hundreds — maybe thousands? — of roast turkey recipes on the interwebs.
In fact, here are two oldies but goodies written by yours truly that are out there in the ether: Roast Turkey with Shallot Butter and Thyme Gravy, and Roasted Turkey with Black Truffle Butter and Cognac Gravy. One commenter called the latter the BEST TURKEY EVER! But you can’t go wrong with either option.
If you’re in need of a side dish, consider this fan favorite Mushroom Bread Pudding (that’s a gift link) that I developed a few years ago for NYT Cooking. It can easily take the place of stuffing, and it’s so much more delicious. It can be assembled completely ahead of time and baked in the final hour or two. Leftovers are great the next day for breakfast, hot or cold!
If you do want stuffing, how about this wild and crazy Pastrami and Rye Stuffing I developed for Food & Wine magazine? It’s really, really good! And how about a different more salad-y twist on Brussels sprouts (another NYT gift link)? Remember what I said last week about oven space?
If it’s dessert you’re looking for, keep reading — I’ve got several highlighted for you below, including everyone’s favorite, Pumpkin Tart with Cranberry-Pomegranate Glaze. This has something for everyone (pumpkin, chocolate, fruit, graham crackers), and comes out looking absolutely gorgeous. If you’re tasked with bringing dessert, let this be what you bring. Everyone will remember you. Just be careful on the car (or subway) ride, as it’s easy to mar the top. It helps to have a cake carrier for transport.
In addition, this week, I offer you a simple — but still traditional — turkey alternative for a smaller group. Or perhaps you’re just two (or one), but you still want to celebrate with turkey, and maybe have enough to make some sandwiches the next day.
Half a turkey, cooked in three parts, is so much quicker and easier than a big, heavy bird. The obvious advantage to cooking a turkey this way is that you can cook each part à point (done to a turn) instead of struggling over whether to overcook the breast or undercook the legs. This method allows you to remove the breast when it’s done (or conversely, add it to the pan later) and continue cooking the dark meat until tender.
It’s almost impossible to overcook dark meat. I find it just gets more fall-off-the-bone tender. In fact, feel free to cook the dark meat longer than the recipe directs until it’s as you like it. Just be careful not to let the juices in the pan dry out or burn. I aim to let the juices brown a tiny bit and then add some water to reconstitute them. This is the key to getting flavor and color into the gravy that’s made of the unctuous onions, garlic, and shallots that are cooked along with the turkey.
I’d love to hear what’s on your menu! What are the non-negotiables at your table, or what new dishes have you incorporated that have become favorites?
Three holiday desserts
There’s something here for (almost) everyone: a show-stopping tart that takes no special skill to make; a pie with make-ahead possibilities; and an elegant, gluten-free treat (no pie for you!).
Pumpkin Tart with Cranberry-Pomegranate Glaze
This tart has been a Thanksgiving non-negotiable for me ever since I created the recipe back in 2016. It’s made up of a crunchy graham cracker crust followed by a thin layer of chocolate. The chocolate is topped with pumpkin or squash filling, which in turn is topped with a ruby-red glaze and pomegranate seeds. It’s guaranteed to get oohs and ahhs!
Old-Fashioned Caramel Apple Pie
If you’ve ever felt intimidated by the idea of making a pie from scratch, check out my video tutorial for this delicious lattice-top apple pie with a caramel drizzle. I prefer to make it and eat it straightaway, but if you’d like to get ahead, this pie can be frozen. Defrost it in the fridge for a day or two before Thanksgiving. On the big day, heat it up in a 300-degree oven until warm throughout.
Cranberry-Rosé Poached Pears
These poached pears can be made up to a week in advance — they just hang out in the fridge getting better until it’s time to serve — and they’re great for gluten-free guests, or those who are too full for a traditional dessert.
