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.