Thanksgiving Dinner
Thanksgiving 2020 is going to look a little different, to say the very least. Here in New Jersey, we’re being asked to limit our indoor gathering to 10 people tops. When you’re used to some where between 15-20 people coming over, that’s a hard pill to swallow. BUT - Mom and I have a plan. We’re using this year to test new recipes, try new things, and hopefully, create some new traditions! With no one around to complain that they’re missing they’re favorite dish, or that we’ve some how distorted it, we’ve hit the internet for ALL kinds of inspiration. And hopefully, that’s what you’re doing here! I’ve never made any of these dishes for Thanksgiving before. But I spent weeks working on them for you, and they’re all delicious!
I started off with a turkey breast instead of a whole turkey. Again, we’ve got to keep it small so it doesn’t make sense to roast a whole bird - we can’t even share the leftovers (not that I’m complaining). Then I wanted to use one of my favorite veggies in a different way. We LOVE fennel in my family - but we’ve always eaten it raw. As my Poppy used to say “it aides the digestion” (and it does). But this year I decided to roast it off. Side note, I decided AFTER shooting the video that topping the roasted fennel with a drizzle of balsamic just ups the game. And then there’s dessert. I love dessert, really I do. But damn these months in quarantine have NOT been pretty. The quarantine 15 is approaching the quarantine 20 and with the holidays coming up I’m trying to lighten things up JUST a smidge. Granita! I remembered how light and fun and refreshing the watermelon granita was over the Summer and decided to create a holiday flavor of literally, the easiest dessert ever. Cranberry, done!
And so I have these recipes for you AND a very special video to go along with them! We spent the WHOLE day putting together a longer Thanksgiving Special of Cara’s Cucina and very truly hope you enjoy it. Whatever Thanksgiving looks like for you this year, whoever is (or isn’t) around your table, I hope you enjoy it in good health, with love and joy in your hearts! Because truthfully, despite it all, we still have a lot to be thankful for this year. Buon Appetito!
Sage & Citrus Turkey Breast
Serves 6
1 6-8lb. turkey breast
1 head of garlic, smashed and peeled
1 c. white wine
3 oranges
3 lemons
1 2oz. package fresh sage
10 sprigs of thyme
1 fennel bulb
2 onions
salt
2 sticks (1/2 lb) butter
*At least 1 day before serving
Soften butter to room temperature. Zest 2 oranges and 2 lemons into the butter. Strip the thyme leaves into the butter. Roughly chop the sage leaves and add them to the butter. Using a fork, mash all ingredients together until uniformly spread throughout the butter. Wrap in plastic and set in the refrigerator.
Place the turkey in a roasting pan OR a large plastic bag (depends on how much room you have in your fridge). Slice open the nested oranges and lemons and squeeze their juices over the turkey breast. Add in the white wine. Place garlic cloves in the turkey in as many places as you can fit. Cover the turkey well and refrigerate overnight, rotating every few hours if it’s in a bag - OR - using a turkey baster to run marinade over the turkey.
*Day of serving
Bring turkey breast and butter to room temperature (about 30 minutes on the counter).
Preheat oven to 450°.
Cut onions, remaining orange and lemon and fennel bulb (use the stems as well) into eighths. Place all but 2 pieces of each ingredient into the bottom of your roasting pan. *If your turkey is IN the roasting pan, take it out so you have room to work. If your turkey is in a bag, pour the marinade juices into the bottom of the roasting pan. Set aside the remaining vegetable pieces.
Season the turkey breast generously with salt, all over. Don’t forget the inside!
Using your hand, coat the cavity of the turkey breast with the herbed butter. Add the leftover vegetable pieces to the cavity. Using your hand to hold the veggies in, flip the turkey breast into the roasting pan, on top of the other vegetable pieces. Make sure it’s secure and upright on its own.
Use your hands to coat the turkey in the remaining butter. Make sure to separate the skin from the meat a bit and slide butter in between.
Place the turkey, uncovered in the oven and cook for 30 minutes. Reduce the temperature to 350°, baste the turkey with the pan juices, and rotate the pan. Continue cooking the turkey at 350° until it is cooked through. Baste the turkey and rotate the pan every half hour.
20 minutes per pound for a TOTAL cooking time. Be sure to subtract the initial 30 minutes at 450°.
6lbs - 2 hours
7lbs - 2 hours 20 minutes
8lbs - 2 hour 40 minutes
Remove the turkey from the oven. Tent with foil and allow to rest while you heat up your sides!
Roasted Fennel
Serves 6
3 large fennel bulbs
3 Tbs. extra virgin olive oil
salt & pepper
Preheat oven to 450°.
Trim stems from fennel bulbs (you can save these and add them to the roasting pan with the turkey recipe above!) Slice off the very bottom of the bulb. Cut the bulbs into 1/4 inch thick slices, and place in a large bowl.
Drizzle fennel with olive oil. Season with salt and pepper. Place on a baking sheet in a single layer. Roast for 30 minutes. Check them after 15 minutes to make sure nothing is burning (if they look a little dark, flip them).
*Drizzle with balsamic if desired.
Cranberry Granita (make ahead, up to 3 days before!)
Serves 6
1/2 C. water
1/2 C. honey
zest of 1/2 a lemon (about 4 slices)
1 C. pure, unsweetened cranberry juice (you can also puree fresh cranberries if you prefer)
In a small saucepan over medium heat combine water and honey. Heat, stirring gently, until a uniform liquid forms. Add in lemon peels. Remove from the heat and allow to steep for 30 minutes. Remove lemon peels and measure 1 cup of simple syrup (you should have exactly that much).
Combine cranberry juice and lemon simple syrup in a large, shallow glass dish that is freezer safe. Stir gently to make sure they are well mixed. Taste to make sure the mixture is neither too sweet or too bitter.
Wrap tightly with plastic and set flat in the freezer for 3 hours. Gently stir the granita with a fork to create small ice crystals. Continue freezing 8 hours or until frozen through. Use a fork to break up the ice crystals just before scooping and serving.