Team up for Turkey Day: A game plan for an epic Thanksgiving feast

COOKING WITH MEREDITH Ask any American which holiday is their favorite and many will not hesitate to answer “Thanksgiving.” And for good reason, as not only is this special day a beautiful time to be thankful and celebrate with loved ones – it’s also synonymous with roast turkey, carby goodness and all things pumpkin-spiced.

If it ain’t broke, don’t fix it encompasses my feelings on holiday tradition. Rules are made for breaking unless of course we consider the strong nostalgic bond formed between holiday classics and empty bellies. One bite of savory sausage stuffing, and I am back in my mother’s kitchen surrounded by loved ones. Take time during this busy holiday season to treat those near and dear to you to a classic but simple Thanksgiving feast.

The key to simplifying your Turkey Day preparations is to pool your resources amongst friends and delegate the cooking of each dish to a different person. This will stop any holiday dinner from spiraling out of control. Each recipe is designed to require around one hour of cook time. Call up your comrades and hash out a plan because you won’t want to miss out on these tasty eats and a chance to spread holiday cheer this year.

 

Roast Turkey Breast

What’s Thanksgiving without the turkey? Cooking a whole bird can feel overwhelming and is simply out of the question for most Bangkokians, but a roast breast is a perfect alternative that will still feed a crowd of six to eight. To help lock in moisture, I defrosted the meat in a short six-hour brine. Standard brine typically suggests leaving the meat for 24 hours however I found that even a small period enhanced the flavor greatly and kept the meat tender and juicy.

 

Brine

¼ cup sugar

½ cup salt

3 bay leaves

1 teaspoon black peppercorns

1 garlic clove

1 gallon water

 

1 Frozen Turkey Breast

 

Poultry seasoning

1 tablespoon thyme

1 tablespoon rosemary

1 tablespoon ground ginger

1 tablespoon oregano

½ teaspoon nutmeg

½ teaspoon allspice

In a large pot dissolve the sugar and salt in water. Add aromatics and the frozen turkey breast. After approximately five hours the turkey will be defrosted. At this point be sure the liquid maintains an icy cold temperature. Add more ice if necessary. Marinate for at least six hours and up to 24.

Remove turkey from brine. Pat dry with a paper towel. Season the roast liberally with poultry seasoning. Place the roast into oven. Set the heat to 200 degrees Celsius and cook for one hour. Allow the meat to rest for 10 minutes before carving.

*If you do not have a traditional, convection or toaster oven I would suggest pan-roasting the turkey. This method will still produce a succulent and tender bird. Leave the roast trussed (tied), and on medium heat cook the meat by rotating every 10 minutes or until golden brown on all sides. The roast will be firm to the touch with an internal temperature of 77 degrees Celsius.

 

Classic Pumpkin Pie

This classic custard pie screams “holiday festivity” to me. Even better, the spicy treat is practically foolproof. Albeit a tad more laborious baking it in Thailand than in the States due to the need for fresh pumpkin puree, its nevertheless worth it. To cook the pumpkin you can either roast it in a convection oven, cook it in a microwave or boil it. I prefer the vibrant roasted pumpkin flavor but any method will work. Either roast the pumpkin in a convention on high heat for around 30 minutes, cook in the microwave for five-to-seven minutes, or boil for about 20. Then smash the flesh with a potato masher or puree in an electric blender.

 

 

Crust

½ cup butter

1¼ cup flour

1 teaspoon salt

¼ cup ice water

 

Pumpkin Filling

10 ounces pumpkin puree

8 ouncez evaporated milk

2 eggs

2.5 tsp pumpkin spice

 

Pumpkin Spice

2 tablespoon cinnamon

1 tablespoon ground ginger

2 teaspoon nutmeg

2 teaspoon allspice

Making pie crust in Bangkok is a challenge. Flaky pastry requires ingredients stay icy cold even while handling. Which means you may need to return the dough to the freezer in the midst of mixing. Measure and cut the butter into small cubes. In a separate bowl mix flour and salt. Then use the back of a fork to cut the butter into the flour. When the mixture begins to form small pea-sized balls of dough slowly add ice water. Continue to mix until the dough comes together. Press into a ball and return to the freezer for 30 minutes to one hour. The key to good pie crust is to not overhandle it.

On a floured surface roll the dough into a thin sheet. Place into a baking pan. Prick the surface of the dough with fork marks. Then line the dough with aluminum foil and weigh with uncooked beans. Prebake for 30 minutes at 175 degrees Celsius.

For the filling simply dump and mix all ingredients until smooth. When the crust is lightly brown pour the filling into the pan. Continue baking for 40 to 50 minutes. Test for doneness with a toothpick. Remove from the oven and allow to cool. Serve with fresh whipped cream.

Sweet Potato Casserole

Growing up I loved sweet potato casserole because it was the only dish my mom ever served topped with marshmallows. Now I adore this dish because the sweet flesh of the potato juxtaposes elegantly against the vibrant pop of fresh oranges while chopped pecans provide a rich nutty bite. This delicate and zesty dish acts as a breath of fresh air amongst some of the heartier holiday fare. Thai sweet potatoes have a starchier texture than their creamy, orange, American cousins. Be aware of the drier flesh – your casserole may require more evaporated milk and butter to achieve a silky texture.

Sweet Potatoes

2 large sweet potatoes

½ cup butter

¼ cup brown sugar

½ cup orange juice

1 teaspoon orange zest

¼ cup evaporated milk

1/8 teaspoon salt

¼ cup diced pecans

1 bag of marshmallows

Dice the sweet potatoes into two-to-three inch cubes. Boil until tender then strain off the excess water.  While still warm mash the potatoes with butter, brown sugar, orange zest and juice, evaporated milk and pecans. Spoon the mixture into a casserole dish. Top with marshmallows and bake for 10 to 20 minutes, or until the marshmallows are puffed and toasty brown.

 

Sausage and Mushroom Stuffing

I have always felt that stuffing is the pinnacle of the Thanksgiving table. For me, this side dish outshines the rest. Soft and chewy bread pudding dotted with juicy bites of homemade sausage and browned mushroom is the ultimate in Thanksgiving tradition for me. To mimic the hearty robust flavors of the turkey use the same poultry seasoning. By using a common kitchen appliance in South East Asia, a rice cooker, you can cook this savory pudding to perfection anywhere and transport it easily.

 

Pork Sausage

250 grams ground pork

1 clove garlic

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon ground chili

½ teaspoon thyme

½ teaspoon oregano

 

Stuffing

1 loaf bread

Pork sausage

2 tablespoon poultry seasoning

2 chicken bouillon cubes

2 cups water

3 ribs celery

250 grams mushrooms

1 large onion

2 cloves garlic

 

Pound one clove of garlic into a paste. Do this by crushing the clove with the flat side of a knife. Sprinkle with salt. Then run the knife back-and-forth through the garlic at a 30-degree angle. Once you reach a paste consistency combine with ground pork and seasonings.

In a warm pan add a touch of cooking oil and then brown the sausage. In the meantime prepare your vegetables by dicing them in bite-sized pieces. When the sausage is brown, add the onion. When the onion becomes translucent, add two cloves of diced garlic, celery and mushrooms. Continue to cook until softened and brown.

Next transfer the ingredients to a rice cooker. Tear a loaf of day-old bread into small pieces. Toss with poultry seasoning. Dissolve the chicken bouillon cubes into two cups of water.  Combine the water with stuffing ingredients. Depending on the dryness of bread you may need additional water. Turn the rice cooker to medium heat and cook for one hour.

 

Creamy Garlic Mashed Potatoes

The secret to dreamy mashed potatoes isn’t much of a secret, it’s butter and cream and lots of both. Using a whisk or hand mixer is another trick to achieving light-as-air whipped potatoes. I also like to subtly enhance the flavor of the potatoes with a hint of garlic and the slight peppery bite of Dijon mustard. If you don’t have Dijon try a touch of wasabi or horseradish to create the same effect. To achieve a gentle garlic flavor, boil two whole cloves along with the potatoes, then mash together once cooked. The results are perfectly rich and fluffy mashed potatoes.

 

Mashed Potatoes

6 large potatoes

2 cloves garlic

½ cup butter

1 200ml carton whipping cream

1 tablespoon Dijon mustard

Salt and pepper to taste

 

Peel and chop the potatoes into three-inch pieces. Place in a pot of heavily salted water. Add two cloves of peeled garlic. Bring the pot to a boil. Cook potatoes until fork tender; approximately 20-to-30 minutes. Strain water then add the remaining ingredients and mash. Be careful not to over mix the spuds, they can develop a thick paste-like consistency.  

 

Pan-Seared Green Beans

I’ve never been a fan of the green been casserole movement, but I do believe a bit of color is healthy for your plate. More than anything I appreciate how vibrant green stimulates my appetite because let’s be honest, these greens are not cooked with your waistline in mind. These pan seared green beans are cooked in butter and garlic and couldn’t be simpler or more soul-satisfying,

 

Green Beans

3 bundles of green beans

3 cloves garlic

½ cup butter

Salt and pepper

 

Heat pan on high. Melt the butter. Then add the garlic and green beans. Season with salt and pepper. Cook for five to seven minutes or until the beans have char marks but are still bright green. Serve immediately.

 

 

The Complete Grocery List

 

Meat

1 frozen turkey breast

250 grams ground pork

 

Fresh

1 small pumpkin

1 head garlic

3 bundles of green beans

2 large sweet potatoes

6 large potatoes

250 grams mushrooms

3 ribs celery

2 onions

2 oranges

 

Dairy

2 sticks butter

2 200 milliliter cartons of whipping cream

1 10-ounce can evaporated milk

 

Processed

1 bag marshmallows

1 loaf of day old bread

Baking flour

 

Seasoning

Chicken bouillon cubes

Dijon mustard

Brown sugar

Salt and pepper

Cinnamon

Ground ginger

Nutmeg

Allspice

Ground chili

Thyme

Oregano

Rosemary

 

NOTE: The pumpkin pie, roast turkey breast and sweet potato casserole were cooked in a countertop convention oven. If you don’t already own one of these incredible devices, I would strongly suggest you consider it. This one piece of kitchen equipment has completely transformed my repertoire of cooking possibilities in Bangkok.



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