COOK: Thanksgiving Dinner (in 5 Hours!)

You read that right. This is my guide to cook Thanksgiving dinner in about 5 hours total (not including time grocery shopping and ferociously planning in your head). My roommate is going out of the country on Thanksgiving, which I think is devastating, so we had Thanksgiving for his birthday yesterday! The beautiful thing about this guide is that it revolves around a 9-5 work schedule… because that is real life.
Find my plan of attack after the jump. Best of luck! xoxo Victoria 
TIP: I suggest splitting the 5 hours into 2 days for optimal results, and so you don’t go crazy.
NOTE: No pictures yet because I was too crazed on the weekdays. Doing another test run on Saturday though!

EVENING BEFORE DINNER

Grocery Shopping – My personal advice is to go to the grocery right after work. Because once I’m home and change into sweatpants, it hard to convince me to leave the house. No matter how many Thanksgiving dinner I cook, I always always always make a list because – without fail – I will forget something if I don’t.

TIP: Put your turkey out overnight in a cool waterbath for it to be properly defrosted.

Blueberry Pie 

Disclaimer: Since I baked this the night before, I decided I wanted 5 extra minutes of sleep. Thus, in the first stages of my speed-cooking delusion, I didn’t properly lattice my pie. (Sue me!) It still tastes phenomenal.

1 box Pillsbury Pie Crusts (includes 2 crusts)
6-7 cups frozen blueberries, defrosted and drained
1/2 c sugar
1/4 flour
1 tsp lemon zest
1 tsp lemon juice
1/4 tsp almond extract
1/4 tsp cinnamon
pinch of nutmeg
3 tbsp quick cooking instant tapioca (in pudding/jello aisle in my market)
1 egg
1 tbsp milk

1. Defrost and drain berries for a bit. (Though defrosting is not 100% necessary. I didn’t defrost enough in the beginning and threw some frozen berries into the mix and the pie turned out fine.) Take crusts out of the fridge 15 minutes beforehand. Preheat oven to 400°F.

2. Place blackberries, sugar, flour, lemon zest, lemon juice, almond extract, cinnamon, nutmeg, and quick cooking instant tapioca in a large bowl.  (Using frozen blueberries comes in handy here because they’re not as soft/ready to burst as fresh ones.) Let rest for about 30 minutes to get some nice juices flowin’.

3. While you’re waiting, roll out the first crust and place it into a 9″ pie pan. Trim the access of the edge. Roll out the second one and cut into 1/2″ strips.

4. Pour blueberry filling in the pan. Take dough strips and follow this nice visual to (properly) lattice a pie top. Roll the edges up and tuck them in.

5. Lightly beat egg and add milk to make an egg wash. Brush over top of pie. Sprinkle granulated sugar on top.

6. Pop that beauty into the lower-third rack of your oven for about 30 minutes to get the crust nice and browned. Lower to 350°F and make a foil tent if pie is appropriately browned already. Continue to bake for another 30 minutes.

7. Let the pie cool and rest on a wire rack, so heat won’t be trapped in the bottom. Cover loosely overnight with wax paper or foil (not saran wrap or plastic cover because it won’t breathe properly).

EVENING OF DINNER

Herb-Butter Roasted Turkey

Alright, let’s face it. This isn’t going to be the MOST delicious turkey you’ll EVER make. Because you’re tired from a long day and working against the clock. Hence, there will be no brining, no stuffing, no extra fancy ingredients. It’s still flavorful, delicious, and pretty moist.

whole turkey, 10-12 lbs
5 tbsp unsalted butter, softened at room temperature
small bunch of sage, thyme, and/or rosemary
salt and pepper, to taste
2 large onions, cut into eighths
3 stalks celery, trimmed and cut into thirds
half bag of peeled baby carrots
1 lemon, cut into quarters
4 toothpicks

1. Preheat oven to 350°F. Chop herbs and mix with butter in a small bowl.

2. Then the Fun part: digging around and removing the neck and giblets from its cavity. Wash and thoroughly pat dry. Next, loosen the skin of the turkey. Work slowly and be careful not to rip it.

3. Place 1 onion, 2 celery stalks, and all of carrots into the bottom of the roasting pan. Place a wire rack over them, and place the turkey on top of the rack.

3. Get your hands dirty and rub the butter under the skin of the turkey. Use any leftover and rub on top of the skin of turkey. Fill the cavity with rest of onion, celery, the lemon, and some herbs. Chop the neck and throw it in there if you like.

4. Secure the wings and things by piercing toothpicks in place.

5. Roast for 3 hours, basting every half hour after the first hour.

6. Crank up the heat to 400°F and remove foil to brown the turkey for about another hour. Continue to baste. Use an instant-read thermometer and insert into the thickest part of thigh, being careful not to hit the bone (which would read a different temperature). It should read 161°F – 165°F. (Temperatures will continue to rise slightly after you take the turkey out.)

7. After you pull the turkey out, be sure to let it rest for 30 minutes so the juices are properly soaked up. Then use Alton Brown’s Guide to Carving a Turkey.

In between basting your turkey… you can make:

Sweet and Savory Dressing

Fun fact: did you know that stuffing is only called that when it’s used to actually stuff the turkey? Otherwise, it’s technically called dressing. This sweet and savory recipe uses chorizo, sage, and raisins. They can be replaced with ingredients such as sausage, thyme, and/or cranberries.

1 c golden raisins
1/2 c butter, softened at room temperature
1 large onion, chopped
5 oz chorizo or soy chorizo
4 c chicken broth/stock
2 6oz.-bags Stove Top Stuffing Chicken Flavor

1. Soak raisins in warm water for 15 minutes.

2. Heat butter in a large pot. Add onions and cook until translucent. Then crumble in chorizo.

3. When flavors seem melded together, stir in chicken broth/stock. Bring to boil. Then mix in Stove Top stuffing and add raisins. Cover for about 15 minutes.

4. Use a fork to fluff the stuffing before serving.

Mashed Potatoes

I used this wonderful Pioneer Woman recipe. Except I don’t know what Lawry’s is. And I put garlic and a nice whopping handful of parmesan cheese in.