Thanksgiving Dinner in One Hour

Ingredients

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Dry-Brined Butterball Turkey Breast and Thigh

1 Bone-in Butterball Turkey Breast2 Bone-in Butterball Turkey Thighs2 1/4 Tbsp salt2 1/4 tsp brown sugar1 orange, zested1/4 bunch rosemary, finely chopped1/4 bunch thyme, picked and chopped2 tsp coriander, ground2 tsp fennel, ground 1 tsp black pepper, ground1/2 tsp chili flakes

Miso-Fondant Potatoes

6 Yukon gold potatoes, peeled and halved3 Tbsp olive oil Salt and pepper, to taste1 1/2 cups beef stock1/4 cup butter, cold and cubed1 Tbsp miso paste (can substitute for a splash of soy sauce)1/4 bunch thyme1/4 bunch rosemary

Julienned Brussel Sprout Slaw

2 lbs Brussels sprouts, peeled, halved and julienned2 lemons, juiced 1/4 cup olive oil 1/2 cup pecorino cheese, grated1/2 cup parmesan cheese, gratedSalt and pepper, to taste

Pan Gravy

2 cups chicken stock1/4 cup butter1/4 cup AP flour

Directions

    Dry-Brined Butterball Turkey Breast and Thigh

  1. Combine salt, sugar, orange zest, rosemary, thyme, and spices in a bowl and mix well. 

  2. Pat Butterball turkey breast and thighs dry, then apply mixture all over turkey. Place turkey on a wire rack (placed over a sheet tray) then let sit in the fridge overnight to dry-brine.
  3. *Dry-brining is a straightforward process that involves rubbing a salt mixture, typically containing herbs and sugar, all over the turkey and refrigerating it for at least one hour per pound. This technique dries out the skin (making it golden brown and crispy when cooked!), seasons the meat throughout, and breaks down muscle proteins—leading to a tender and juicy turkey when cooked to the correct temperature. 
  4. When ready to cook, rub off some dry brine and bring turkey to room temperature. 
  5. Place turkey in preheated 325°F/162°C degree oven (on a wire rack lined sheet tray) and roast for 50-55 minutes, or until the internal temperature of breast reaches 165°F/74°C or 180°F/82°C in thigh. 
  6. Allow turkey to rest for a few minutes, slice and enjoy!

    7. Miso-Fondant Potatoes

  7. Heat oil in pan on high, and add potatoes cut side down. 

  8. Sear on high for 2-3 minutes, or until golden brown. Season with salt and pepper to taste. Flip and sear for another minute, then add stock, butter, miso and herbs.
  9. Bring to a gentle boil and reduce to a gentle simmer. Cover with parchment and let simmer for 30-40 minutes or until tender. 
  10. When serving, spoon on the reduced liquid (which has become a glazy sauce), and enjoy! 

    11. Julienned Brussel Sprout Slaw

  11. In a bowl, whisk together lemon juice, olive oil, and both cheeses. Add julienned Brussels sprouts and toss well to combine, seasoning with salt and pepper to taste. 

  12. Allow salad to sit in fridge for an hour to soften. Prior to serving, take out and bring to room temperature. 
  13. Top the slaw with more cheese and fresh lemon zest. Enjoy! 

    14. Pan Gravy

  14. After your turkey is done cooking, deglaze the pan with the hot stock.  Scrape up the flavourful bits off the bottom of roasting pan. 

  15. In a separate pot, melt the butter and add flour.  Cook for two minutes to form a roux and strain the stock into the pot. 
  16. Bring to gentle boil to thicken and reduce to a simmer.  Season with salt and pepper to taste and keep warm until ready to serve! 
  17. *Serve the whole meal with Butterball Stuffing, gravy, and cranberry sauce.  Enjoy!

    18. Credit: By Shahir Massoud

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