the menu //
homemade sourdough
cucumber spears

turkey (recipe below)
cranberry sauce (recipe below)
mashed potatoes
winter greens salad with chives

THANKSGIVING TURKEY // serves a crowd


~5-7kg (12ish lbs) turkey
2 cups dry white wine
2 onions, skin on, halved
1 head garlic, halved
4 stalks celery, roughly chopped

dry-rub //
4 tsp kosher salt
2 tsp brown sugar
1 tsp fresh black pepper
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 tsp dried savory

room temp butter or margarine

What to do:

In the morning, remove the giblets and pat the turkey dry with paper towels. Set it on a wire rack in a roasting pan, and cover in dry-rub. Ensure you get all the sides, inside the nooks, etc.

When ready to cook, preheat the oven to 450. Add the wine and scatter the vegetables to the bottom of the roasting pan. Gently rub some room temperature butter or margarine over the turkey, being careful to not remove all the dry rub.

Roast, uncovered, for 25-30 minutes until nicely golden. Lower the temp to 300, and roast (still uncovered) until internal temperature reaches 165 (dark meat) and 150 (breast). Assume 3-4hrs for a turkey of this size.

Once ready, remove from the oven and tarp with tinfoil for roughly 30 minutes.

CRANBERRY SAUCE // can easily be doubled

1-12oz bag cranberries
1/2 cup orange juice
1/2 cup water
3/4 cup white sugar

What to do:
Combine all the ingredients in a saucepan over medium-high heat. Simmer for 10-15 minutes, stirring often, until the cranberries start to pop (be careful). Once popping, press the cranberries gently with the back of your spoon to help them burst and break down. It will thicken as it cools.