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Preheat your oven to 325˚F. Using a pastry brush, spread oil all over frozen turkey. Place turkey on a wire rack (or elevate with some tin foil) Roast for 6–6 1/2 hours ( or until the internal temperature reaches 165˚F/74˚C at the breast and 180˚F/82˚C at the thigh. Tent with foil for the last hour of cooking if your turkey is getting too brown. Remove and let turkey rest for at least 30 minutes before carving.
- Cut sweet potatoes into 1-1 1/2" chunks. Microwave sweet potato chunks on high for 5 minutes. To fry, heat the oil to 375˚F in a heavy bottomed Dutch oven. Transfer some of the sweet potatoes to the hot oil. Fry for 3 minutes, or until very crispy and golden. Transfer potatoes to a paper towel-lined cookie sheet and season with salt and pepper immediately. Fry in batches to ensure oil temperature doesn't drop, and continue until all of the sweet potatoes have been fried. Combine softened goat cheese with whipping cream. Whisk well to combine Season with salt and set aside. When ready to serve, transfer sweet potatoes to your platter, then dollop on some of the whipped goat cheese. Garnish with parsley.
- Combine frozen cranberries, orange, brown sugar, water, chili flakes and salt in a pot, and bring to a boil. Reduce to a low simmer and cook for 30-40 minutes until thickened and reduced to create the cranberry orange chili sauce. Allow to cool and serve.
- Melt butter and flour together to form a roux. Cook for a minute or two, then add stock. Bring up to a gentle boil, then reduce to a low simmer and cook for 15-20 minutes. Deglaze the bottom of your turkey pan with 1 cup of hot water (. Place a small strainer over your pot of gravy, then pour that deglazed liquid into your gravy. Whisk well, then transfer to a gravy boat.
- Whisk together olive oil, vinegar, maple syrup, and mustard. Season with salt and pepper then set aside. Heat another splash of olive oil in a grill pan over medium, and add the endive halves, cut side down. Grill for 3-4 minutes, or until caramelized and slightly softened. Remove and cool completely. Add a bed of mixed greens, and layer on the grilled endives, apples, and pecans. Drizzle on the dressing and serve.
- For the cornbread, prepare this the day before. Keep it fresh in an air-tight container or wrapped well in plastic wrap. Preheat oven to 400˚F. Whisk flour, cornmeal, sugar, salt, and baking powder together to combine. In a separate bowl, whisk eggs, buttermilk, oil, and brown butter to incorporate. Add wet ingredients to the dry and whisk to combine. Transfer to a greased Bundt pan and bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool before removing.