Thanksgiving At Home Reheating Instructions
Thanksgiving Day Timeline & Heating Instructions
Tips For Success:
Plan on 3 hours to fully assemble & finish your dinner.
Unpack all items & store in your refrigerator until ready to start.
Do not cut open any bags.
There are a few chefy steps outlined below. Do not panic, they are straightforward & will ensure Thanksgiving magic!
Tools, utensils & serving vessels are all bolded. Make a note & pull them all out in advance to set yourself up for success.
Additionally, you will need a stick or two of softened butter, neutral cooking oil, salt & pepper for a few of these dishes.
These directions include all the take-out selections. If you didn’t order it, simply skip over the step.
Pour yourself a glass of wine, relax & have fun!
⏰ Three Hours Before Dinner
Pull all components out except for desserts from the refrigerator & allow them to come to room temperature. Literally, this is the most important thing you can do. This step ensures even cooking & shorter cooking times.
ROASTED TURKEY
Your turkey is in a cryo-bag to ensure a quick warm up & moist texture. The only carving you will need to do is the breast.
Locate your largest stock pot, no really. There should be room for at least 2 inches of water above your turkey.
Bring the stock pot of water to a gentle simmer over medium high heat. Add the bagged turkey to the simmering water. Reduce heat to medium-low & keep water hot, just below a simmer. You want bubbles to occasionally break the surface but it should never boil or fully simmer. Allow the turkey to heat through for roughly 2 hours.
After 2 hours, carefully remove the turkey from the water & place on a lipped sheet pan. Note, reserve pot & water to heat your mashed potatoes in a bit.
Carefully cut the bag open & gently pat your turkey dry with paper towels . Discard collected liquid in the bag.
Heat a large saute pan over medium high heat with a neutral oil, such as canola, grapeseed or sunflower seed oil. Once the oil is shimmering, add a knob of butter to the pan & heat until it foams. Depending on the size of your pan, add pieces of the turkey, one or two at a time, skin side down. Gently spoon melted butter over turkey briskly.
Once the skin is seared to a golden brown, remove the pieces & rest on a cutting board.
Slice the breast pieces and arrange the turkey on a serving platter.
Garnish with sprigs of thyme, rosemary & sage.
⏰ One Hour Before Dinner
ROASTED MUSHROOM & LEEK DRESSING
Preheat the oven to 350F.
Place the pan of dressing on a lipped sheet tray & add 1⁄4 inch of water to the sheet tray. Vent the pan of dressing by bending one of the corners of the lid.
Carefully place the dressing into the oven & heat for 30 minutes. After 30 minutes, remove the covering & continue to cook until the top becomes a golden brown, approximately 10-15 minutes or the center of the dressing has reached 165F.
⏰ 40 Minutes Before Dinner
HERB WHIPPED POTATOES
Bring a large stockpot of water to a boil, add potatoes (in their cryo-bag), lower to a simmer. (If you still have your pot of water from your Turkey, you can re-use this pot!) This can be done for the last 30 minutes of your turkey cooking time, while it’s getting crispy in the oven!
Cut the bag open & place the potatoes into a warmed serving bowl and fluff with a fork.
⏰ 30 Minutes Before Dinner
URFA CARROTS
Preheat the oven to 400F.
Arrange the carrots onto a baking sheet and bake for 15 min
Remove the carrots from the oven and place into a mixing bowl
Pour the urfa chili oil over the carrots and toss to coat the carrots
On a plate or serving platter, smear the whipped feta into a circle
Spoon the carrots onto the whipped feta and then garnish with the sesame seeds, pistachios, mint and cilantro
SEARED BRUSSELS SPROUTS
Heat the oven to 400F.
Place the brussels sprouts onto a sheet pan lined with parchment paper or foil & place into the oven on the middle rack. Heat for 5 minutes. Remove the pan from the oven & toss the brussels sprouts with a drizzle of 3/4 of the sherry vinegar reduction. Place back in the oven for 2 minutes to caramelize.
Place the brussels sprouts onto a serving platter & drizzle with remaining sherry reduction & garnish with the chopped dates.
BRAISED HOMINY
In a small soup pot, place the hominy over medium heat on the stove and bring to a simmer. Allow the hominy to simmer for about 15 min and then reduce the heat to low to keep it warm
Taste the hominy to see that it is heated through, then place into a bowl and serve with a slotted spoon
AUTUMN POT PIE
Preheat the oven to 350F
Place the pot pie onto a baking sheet and place into the preheated oven
Bake for 30-35 minutes until the phyllo dough is golden brown and the filling is bubbling
⏰ 20 Minutes Before Dinner
CRANBERRY CHUTNEY
Served warm, cold or room temperature; up to you!
ROASTED TURKEY GRAVY
In a medium saucepan, heat the gravy over medium heat. Bring to a simmer & reduce heat to low, stirring occasionally to keep from scorching or sticking.
Place gravy in a warmed gravy boat or serving bowl.
⏰ 10 Minutes Before Dinner
PARKER HOUSE ROLLS
Heat the oven to 350F.
Place the rolls on a sheet pan on the middle rack of the heated oven and heat for 3-5 minutes.
Serve with whipped butter on the side
BROWN BUTTER & CARAMELIZED HONEY PUMPKIN PIE
Slice & serve; cold or room temperature; up to you!