Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year, it is a time to spend with friends & family… and another perfect excuse for a banquet! Last year, we reunited in NYC to cook a thanksgiving feast in a Brooklyn loft, and in true Bookery style, there was food and blessings a plenty!
A huge shout out to Megan Cullen for the photos! See more of her awesome work HERE
Spice rubbed turkey with a herb bouquet & fennel, pine nut and roasted lemon stuffing
- 1 4-6kg (10-12lb) turkey
For the brine
Fill a large pot with enough water to cover the turkey and add in sugar and salt and stir until dissolved. Rinse the turkey and place in pot. Cover and let brine overnight.
For the spice rub
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder For the Herb Bouquet (decoration only) Thyme sprigs
- sage leaves
- 150g chopped butter
Preheat the oven to 160 degrees (325 F). Remove turkey from the brine, pat dry. Combined all spices in a bowl and mix well. Rub the turkey evenly with butter, stuffing the remaining butter underneath the skin. Evenly spread spice mixture to cover the entire bird. Lift skin at neck of bird; cut and remove wishbone (dont forget to make a wish!).
Place turkey on a rack in a roasting pan, breast side up, and tuck wings under the body. Rub turkey all over with half of compound butter; rub remaining compound butter under skin of turkey. Tie legs together with butcher’s twine. Roast turkey, basting every 30 minutes, until deep golden brown and a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°, 2½–3 hours. Let turkey rest for 20 minutes before carving
Fennel, pine nut and roasted lemon stuffing
- 1 loaf of bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)
- 2 lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
- 2 teaspoons olive oil
- 200g unsalted butter, cut into small cubes
- 2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)
- 3 large onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons ground fennel
- 1/2 cup pine nuts, lightly toasted
- 1 1/2 cups chicken stock
- 1/3 cup parsley, roughly chopped
Preheat oven to 180°C (350°F). Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. remove from oven and allow to cool. Increase oven temperature to 230°C (450°F).
Line a baking tray with baking paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.
Generously butter a baking dish with butter, then melt remaining butter over medium heat. Add chopped fennel, onions, garlic, thyme and fennel seeds. Cover and cook until vegetables are soft, about 20 minutes.
Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper and transfer to prepared baking dish.
Preheat oven to 180°C (350°F). Drizzle 1 1/2 cups chicken stock over stuffing in dish and cover with foil. Bake 30 minutes. Uncover and continue baking until crispy and golden brown (about 25 minutes).
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