Here is a complete turkey dinner to match with white wines including all the side dishes just keep scrolling down everything was there.
Keep in mind that this is a complete meal and one recipe fouls another unlike the normal layout
The glaze gives this turkey a beautiful rich color and a nice flavor that matches well with white wines. Try to use the fresh herbs if possible but dried will work, I’d suggest a tablespoon of dried for each herb.
Preheat the oven to 350°. Remove the turkey from the refrigerator at least 30 minutes before roasting. Pat the turkey dry and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil and season it inside and out with salt and pepper. Stuff the cavity with the lemon halves, crushed garlic, thyme, rosemary, sage and bay leaf.
Roast the turkey for about 2 hours so that it begins to develop a golden color and an instant-read thermometer inserted between the leg and thigh registers about 150°.
Meanwhile, make the glaze: In a small bowl, mix the apricot jam, lemon juice, lemon zest and sage and season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds.
Remove the turkey from the oven and brush with half of the glaze, roast for about 15 minutes more until the skin is mahogany-colored, then brush the turkey with the remaining glaze and roast for another 15 minutes or until the skin is deep mahogany and an instant-read thermometer inserted between the leg and thigh registers 165°. (Woody’s note) 165 is the old 185.
Tilt the turkey to drain all the juices from the cavity into the roasting pan. Transfer the turkey to a carving board cover with foil and a kitchen towel and let rest for 45 minutes.
Make the gravy: Skim the fat from the drippings in the roasting pan. Set the roasting pan over high heat and bring to a boil. Add the turkey/chicken stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
In a medium saucepan, melt the butter. Add the flour and cook over moderate heat until smooth, about 2 minutes. Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend. Bring the gravy to a simmer and cook over moderately low heat, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parsley, sage and thyme and season with salt and pepper. Pour the gravy into a small pitcher. Carve and serve with the gravy.
This is just like your standard Thanksgiving stuffing with onions and celery except we are going a bit Italian here using Focaccia bread, fennel and red onion. As the stuffing bakes, the center becomes creamy and soft while the edges and top turn crisp and chewy. 12 servings
Preheat the oven to 375°. Spread the Focaccia on a large rimmed baking sheet. Toast for about 30 minutes, stirring halfway through, until dry and golden around the edges, do not burn. Transfer to a large bowl.
In a large skillet, melt 2 tablespoons of the butter in the olive oil. Add the fennel and onions and cook over moderate heat, stirring occasionally, until very tender, about 15 minutes. Add the garlic, thyme and fennel seeds and cook until fragrant, about 1 minute. Scrape the fennel mixture into the bowl with the Focaccia. Add the stock and toss until the bread is evenly moistened, then season with salt and pepper.
Increase the oven temperature to 400°. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter. Scrape the stuffing into the baking dish and dot the top with the remaining 1 tablespoon of butter. Cover with foil. Bake for about 20 minutes, until heated through. Remove the foil and bake for about 20 minutes longer, until the top is golden and crisp. Serve hot.
The assembled stuffing can be refrigerated overnight. Bring to room temperature before baking.
Woody’s note with the help of Julia Child:
to make 1 cup of crème fraiche whisk ½ cup of chilled heavy cream and ½ cup of chilled sour cream in a bowl until lightly thickened. I suggest letting it sit out at room temperature for several hours to further thicken and sour a bit.
In a large pot, cover the potatoes with cold water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 20 minutes; drain. Press the potatoes through a ricer or mash by had into a large saucepan set over low heat.
Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over moderate heat until the butter is melted, about 3 minutes.
Pour the hot milk over the mashed potatoes and cook over moderate heat, stirring occasionally, until blended, about 2 minutes. Stir in the crème fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes. Season with salt and pepper, transfer the mashed potatoes to a bowl and serve.
The mashed potatoes can be kept covered at room temperature for up to 3 hours. Reheat before serving.
Carrots become sweet as they are roasted and that provides a perfect foil for the tartness of the lemon and the depth that cumin adds.
Heat the oven to 450°. In a roasting pan, combine the carrots with the oil, cumin, ½ teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
In a food processor, puree the carrots with the butter, milk (add half and then only add what is needed to bring to a creamy consistency, lemon juice, and 1/8 teaspoon salt and more to taste. If necessary, reheat the puree in a small saucepan over low heat, stirring.
Pomegranate juice adds sweet-tart freshness to the cranberries while the pomegranate seeds offer a great pop in the mouth.
1 1/2 pounds fresh or frozen cranberries (6 cups)
2 cups sugar
1 cup pomegranate juice
2 cups fresh pomegranate seeds
In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
The cranberry sauce can be refrigerated for up to 2 weeks. Fold in the pomegranate seeds just before serving.