Thanksgiving is only two weeks from today, but there's no need to panic because Chef Evan from Harmons Grocery Stores is here to teach us how to make some amazing and delicious Thanksgiving classics. And this morning he's putting Jenn Hardman to work! It's time for Thanksgiving Bootcamp!
Herb Compound Butter
2 sticks unsalted butter at room temperature
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped sage
Salt and freshly ground pepper, to taste
1. In a bowl, combine all the ingredients and fold until incorporated.
Maple Rosemary Brined Turkey
1/2 cup Real Salt
1 1/2 cups maple syrup
2 ounces fresh rosemary, chopped
1 tablespoon juniper berries
5 whole clove, chopped
1/4 gallon water
1/2 gallon ice
6 pounds turkey
1. In a large stockpot, combine all ingredients but ice and bring to a boil, stirring to dissolve the salt.
2. Pour into a large container and add the ice.
3. Add the turkey and weight it down in the brine with a plate.
4. Brine for at least 4 hours.
5. Remove the turkey and rinse thoroughly. Pat dry.
6. Preheat an oven to 350 degrees.
7. Place the compound butter under the skin of the turkey breast. Make sure not to break the skin.
8. Season the turkey with salt and pepper.
9. Warm a large pan over medium high heat.
10. Place 1 tablespoon of oil in pan, then place the turkey breast skin side down.
11. Once the skin is golden brown flip the turkey in the pan and place it in the oven.
12. Cook the turkey until the internal temperature is at 155 degrees.
13. Let the turkey rest 15 minutes before slicing.
Sausage Fennel Stuffing
1 pound sweet Italian sausage
3 tablespoons unsalted butter
1 medium onion, chopped fine
1/2 fennel bulb, chopped fine
1 teaspoon fennel seeds, chopped fine
2 teaspoons dried thyme, crumbled
2 teaspoons dried tarragon, crumbled
2 tablespoons fresh sage, chopped
1 red bell pepper, chopped
1 cup chicken stock
5 cups cornbread or sourdough
Salt and pepper to taste
1. Preheat oven to 375 degrees.
2. In a 12-inch heavy pan cook sausage over moderately high heat, stirring and breaking up lumps, until no longer pink.
3. Transfer sausage with a slotted spoon to a large bowl.
4. Add butter to fat remaining in skillet and cook onions, pepper, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 8-10 minutes.
5. Add sage, thyme, and tarragon and cook, stirring, until most liquid is evaporated.
6. Add mixture to sausage, stock, and bread. Toss to combine.
7. Season stuffing with salt and pepper.
8. If the dressing seems dry add a ½ cup of chicken stock.
9. Place the stuffing in a Pyrex pan and place in the oven.
10. Cook for 25 minutes or until the stuffing has firmed up.
One de-boned and cleaned turkey leg and thigh
2 cups sausage stuffing
1 tablespoon oil
Salt and pepper to taste
1. Preheat your oven to 350 degrees.
2. On a large cutting board, place turkey leg on top of plastic wrap.
3. Place another piece of plastic wrap over the turkey and pound out until it is of even thickness.
4. Remove plastic wrap from top of turkey and season with salt and pepper.
5. Spread stuffing evenly over the turkey and roll it up, using the plastic wrap to help keep the roll in place.
6. Truss the turkey using butchers twine.
7. Warm a large sauté pan.
8. Season the outside of the roulade with salt and pepper.
9. Once the pan is hot add the oil and then the turkey. Sear the turkey on all sides until it is golden brown and place in the oven.
10. Cook until the internal temperature is at 155 degrees and remove from the oven.
11. Let the turkey rest for 15 minutes before slicing.
12. Make sure to remove the twine before slicing.
2 cups fresh cranberries
1 orange juiced and zested
1 lemon juiced and zested
2 tablespoons maple syrup
½-3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon clove
1 tablespoon cornstarch
1. In a small saucepan combine cranberries, juice, zest, syrup, sugar, clove, and cinnamon.
2. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.
3. In a small cup make a slurry with cornstarch and 1 tablespoon water.
4. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.
5. Taste and add more sugar, if necessary.