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Thanksgiving at your place

<p>During college, Donenfeld started cooking meals for the family shebabysat for. “By graduation,” says the 25-year-old, “I was cooking forfour families — it was an intense senior year!”</p>

Serves 10

Sage Lemon Turkey:

10-14 pound turkey

3 cloves garlic

2 lemons

6 tablespoons butter, softened

16-20 sage leaves

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1. Preheat oven to 325 F.

2. Wash turkey and pat dry. Loosen the skin around the turkey breast, legs and thighs with your (clean) hands.

3. Puree together zest of two lemons, juice of one lemon, butter, salt, onion powder, pepper and 6 sage leaves.

4. Slice the unsqueezed, zested lemon into ten thin slices.

5. Rub the sage butter between the turkey skin and flesh all around. Put any excess inside the cavity.

6. Place 2 lemon slices and sage leaves over turkey leg and thigh but under the skin. 3 lemon slices and sage over the breast (beneath the skin).

Repeat on other side.

7. Place turkey on a roasting rack and roast for about 4 hours (thermometer should reach 165 F). Baste turkey with drippings every hour.

8. Make the gravy and serve after you let the turkey rest for 30 minutes.

Turkey gravy:

Turkey neck, tail, gizzard, and heart

1 yellow onion, chopped

1 large carrot, chopped

1 large rib celery, chopped

2 sprigs fresh thyme

1/4 cup fresh parsley, chopped

1 bay leaf

4 cups chicken broth

5 cups cold water

1/4 cup flour

salt & pepper

1. In a large saucepan, heat the oil. Add the turkey giblets and sear until browned on all sides.

2. Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, broth, and water. Bring to a boil; then reduce the heat to low.

3. Simmer and skim the stock for 1 hour.

4. Strain the stock, reserving giblets. Discard vegetables. Set aside cup stock.

5. Shred meat from the neck bone and coarsely chop other parts. Return to saucepan with strained stock.

5. Stir flour and reserved 1/2 cup stock. Add to saucepan. Bring to a boil whisking continuously. Reduce to a simmer for 20 minutes.

Cornbread Apple Stuffing:

Serves 6

1/3 cup pecans, chopped

1 large Gala apple, chopped

1 teaspoon chopped sage

1 teaspoon thyme leaves

1 1/2 cup cornbread, cubed

1 1/2 cup stale bread, cubed

2 cups chicken stock

1. Preheat oven to 325 F.

2. Place all ingredients except stock in a large bowl and stir to evenlydistribute ingredients.

3. Add chicken broth. Let stand 3 to 5 minutes or until stuffing is moist and tender.

4. Bake uncovered in a casserole dish for 25-30 minutes.

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