T
hanksgiving is going
to be different. So
many people I talk to
are hosting either just a few
people, and some are going
bigger with seating all over
the house. Some are doing the
Zoom. Some are cooking for
a bunch and offering meals
to go, bagged and ready for
pick up. One thing is certain,
everybody wants to be safe.
In the past, I would host up
to 30 guests in my home. This
year it’
s going to be six. Only
six.
All seated apart.
Still I want all the usual
foods — roast turkey,
cranberry relish or sauce,
mashed potatoes and
vegetables, at least. I may add
some of my other favorites,
but the core options will be
there for sure.
5 INGREDIENT ROAST
TURKEY (LESS THAN 15
POUNDS)
I cook turkey many different
ways — sometimes I start with
high heat and then cook slow
and sometimes I use this easy
method. No matter which
way I cook a turkey, I watch
carefully to not overcook. And
I wait at least one hour after
cooking before I cut it up.
You may also stuff the turkey,
but you’
ll have to add some
cooking time.
Ingredients
1 whole turkey (I always
allot at least one pound of
turkey per person and often
1½ pounds)
½ cup olive oil
Kosher salt to taste
Fresh ground black pepper
to taste
6 cups chicken broth
Directions
Preheat oven to 325°F.
Remove all the racks from the
oven except the bottom one.
Remove the turkey neck
and giblets (in the cavity and
“rear” of turkey) and place
the turkey, breast side up, on
a rack in the roasting pan (if
you have one) You may also
make a “ring” of foil and cook
the turkey in large disposable
roasting pan. Place the neck
bone into the pan as well. Save
the giblets for another use or
throw them in the pan as well
(take them out of the bag!).
Rub the skin with oil and
season well with salt and
pepper (as you baste, the
seasoning will drip in the pan
juices).
Place turkey in the oven
and pour 2 cups chicken broth
into the bottom of the roasting
pan. Cook for 30-minutes and
baste with pan juices. As the
juices evaporate, add more
broth.
Cook for 1½ hours. Cover
the turkey loosely with oil.
Continue cooking until done.
NOTE: Total cooking time is
15-minutes per pound (don’
t
worry if the pop-up time does
not pop up),
Roast until a meat
thermometer inserted in the
meaty part of the thigh reads
165°F. If you don’
t have a
thermometer, as long as you
cook the turkey 15-minutes
per pound, you should be
good.
Let the turkey cool in the
roasting pan for at least an
hour before transferring to a
serving platter or carving on
a cutting board. (NOTE: The
turkey will continue to cook
(residual heat) as it cools.
To make a quick gravy,
pour all the pan juices into a
saucepan (ladle or spoon off
or separate some of the oil
that floats to the top — not
all).
Make a “
slurry” of flour and
water or white wine (¼ cup
flour, ½ cup water or wine).
Heat the drippings (you
should have plenty) over
medium heat until it begins
to boil. Whisk in the flour
mixture and cook, whisking
often, until the gravy has
a silky (not thick) texture.
Adjust salt and pepper to
taste.
ROASTED VEGETABLES
It’
s a little tricky to give a
definite recipe for this recipe
because cooking time really
depends on the vegetables you
ultimately choose to roast.
Some vegetables take a little
longer because they are denser
(carrots, brussels sprouts) and
some cook quickly (zucchini,
asparagus, bell peppers).
So what I do is separate the
vegetables by type and cook
them together.
NOTE: Slice or cut veggies
evenly to ensure even cooking.
If you don’
t mind some
crunchier and crispier pieces,
this is less important.
Ingredients
4 pounds vegetables,
divided (brussels sprouts,
carrots, bell peppers, green
beans, asparagus, zucchini,
broccoli, cauliflower, etc.)
Olive Oil
Salt and pepper to taste
32 | NOVEMBER 12 • 2020
ANNABEL COHEN CONTRIBUTING WRITER
ARTS&LIFE
RECIPES
Intimate
Thanksgiving
Recipes for what’s likely
to be a diff
erent holiday
than we’re used to.