The countdown continues! And, to get into the spirit of the Thanksgiving season, we’re giving thanks to the Macy’s Culinary Council chefs by sharing some of our favorite turkey-day recipes that they’ve created. Read on and add these delicious items to your holiday menu!
Prepare the brussels sprouts by peeling off the tired outside leaves and cutting off the stem. Mark the core where the stem was with an X using a paring knife. Cut the sprouts in half.
In a 4 quart sauce pan bring 2 quarts of water to a boil. Season with 1 tablespoon of salt. Blanch the sprouts for 10 minutes, or until fork tender.
In a 10 inch saute pan, brown the butter and add in the sprouts. Cook on medium high heat, rolling the sprouts in the pan, until the sprouts are caramelized, about 10 minutes.
Remove from the heat, and add the capers and lemon juice. Sprinkle with cheese.
Preheat the oven to 350 degrees F. If the turkey has a metal clamp on its legs, remove it. Remove the giblets and neck from the cavity, if included, and reserve for another use or discard. Remove the cavity fat, then rinse the turkey well and pat dry with paper towels.
In a small bowl, mash the 6 tablespoons room-temperature butter until smooth and season with salt and pepper. Using your fingers, and starting from the cavity end of the turkey, separate the skin from the breast meat, being careful not to tear the skin. Gently rub the softened butter evenly over the breast meat, then insert 6 of the sage leaves under the skin, placing 3 leaves on each breast half. Pat the skin back into place, and then brush the whole exterior of the bird with some of the melted butter. Season the turkey all over, including the cavity, with salt and pepper. Sprinkle the coffee beans inside the cavity.
For the turkey:
Brush the bottom of a roasting pan just large enough to accommodate the turkey with the bacon fat, then make a bed of the onion slices in the center of the pan. Place the turkey, breast side up, on top of the onion.
Place the turkey in the oven and roast for 1 hour. Baste the turkey with some of the melted butter and add the garlic, the remaining 6 sage leaves, and 5 cups of the broth to the pan. Continue to roast the turkey, basting with butter at regular intervals a few more times, for another 11/2 to 2 hours. If the turkey is browning too much, tent with aluminum foil. The turkey is done if when a thigh joint is pierced the juices run clear, or when an instant-read thermometer inserted into the thickest part of a thigh away from bone registers 155 degrees to 165 degrees F.
Remove the turkey from oven, transfer to a platter, and tent with aluminum foil. Let rest for about 20 minutes.
For the gravy:
Before beginning, remove any stray coffee beans that may have escaped from the turkey cavity into the roasting pan. Set the roasting pan with the onion slices and juices on the stove top over medium high heat. You may need to straddle the pan over two burners. Using a wooden spoon, stir up any browned bits stuck to the pan bottom and continue stirring for a few minutes. Sprinkle the flour evenly over the onion and juices and stir until well combined, 1 to 2 minutes. Add 2 cups of the broth and any juices that have collected around the turkey on the platter, then simmer gently, whisking occasionally, until thickened, 8 to 10 minutes. If the gravy seems too thick, add more broth. Season with salt and pepper. Pour the gravy into a warmed gravy boat and keep warm. Carve the turkey and serve immediately. Pass the gravy at the table.
TOM'S TIP:
If you are stuffing your turkey, be careful not to overstuff it. You want plenty of space for hot air to circulate inside the cavity so the meat cooks evenly.
For the sweet potatoes:
Preheat the oven to 375 degrees F. Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and bake until soft, 45 to 50 minutes. Remove from the oven and let cool until they can be handled.
Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add the sour cream, butter, and maple syrup and pulse the mixture until smooth. Season with salt and pepper. Transfer to a baking dish and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance, covered, and refrigerated. To reheat, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil, and place in the oven until heated through, about 30 minutes.)
For the brown butter:
In a heavy-bottomed saucepan, melt the butter over medium heat and cook until pale gold, 2 to 3 minutes (be careful the butter does not burn). Add the hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add the shallot and parsley and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes and serve immediately.
Want more delicious recipes? Be sure to pick up the Macy’s Culinary Council Thanksgiving and Holiday Cookbook – just in time for the entertaining season!
For more info on our awesome chefs, visit macys.com/culinarycouncil
