One in four of us will be making Thanksgiving dinner for the first time every (thanks a lot, COVID). We all know we’ll never make it taste like Grandma’s, but maybe these recipes can help you come close.
Turkey – I roasted mine upside down so the juices settled in the breast meat. Salt and pepper your bird, cover it in butter and roast at 325 for 30 minutes per pound. Don’t forget to give your bird 20 minutes to rest before carving!
While the turkey rests, roast your veggies. I used broccoli, cauliflower, and sweet potatoes, coated them in olive oil and salt & pepper, spread them on a cookie sheet (or two, or three). After your turkey is out of the oven, crank the heat up to 400 and put the veggies in for about 10-20 minutes depending on the size of your pieces. Check often! They’re finished roasting when you can pierce them with a fork.
My family insists on cranberry sauce from the can. We like Ocean Spray.
My sister made the mashed potatoes and stuffing, so I’ll share these recipes (just click the photo):