What to serve for Thanksgiving?

So many people are asking this question as the holidays approach. You may be going to someone’s house or you may be hosting but the question on everyone’s mind is “What should I serve or bring for Thanksgiving”?

I hope to answer this question. Also included are a number of my go-to recipes for you to choose from, along with some great links for other important questions you may have.

Let’s talk turkey

Turkey is the main focus of this dinner and the one common dish on almost all Thanksgiving tables.

Fresh or frozen?

That is up to you. In other words, it depends on your budget, availability, and family traditions. I have had both fresh and frozen and really enjoyed them both.

Lately, I have been getting fresh turkeys from our local meat market. The reason is that I like to brine my turkey and want to be sure my turkey has not been injected with ingredients that will interfere with my brine solution. Many frozen turkeys have been injected with additives and advertised as self-basting. I also like to support our local butcher shop which has fabulous fresh birds – shop local you know!

What size turkey to buy?

Growing up I always heard 1 pound per person plus a few for leftovers. I love leftovers so I always go for at least 1.5 pounds per person, and as much as 2 pounds per person.

I decided to put my librarian research skills to work and look up online what the experts say about this. The results are interesting. Norbest, who sells turkeys, as well as Good Housekeeping, say one pound per person. But Butterball, the king of turkeys says 2 pounds per person. Interesting! Next, I checked my copy of The Joy of Cooking, which I consider the bible in my kitchen. Ah-ha, The Joy says 1 pound per person, plus more if you want a margin for seconds and leftovers. So there you go!

How to cook the turkey?

It can be oven-roasted, grilled and even deep-fried. Click on the links to see how to cook with each method. Everyone agrees, however, that all turkeys must be cooked to an internal temperature of 165 degrees for breasts and legs should be cooked to 175 degrees.

How can one part of the bird be cooked to 165 degrees and another to 175 degrees you ask? One, you can cook the turkey with the breast facing down for most of the cooking, turning it right side up at the end so you get that nice color on the skin. Two, you cut the legs and thighs off the turkey and leave them in the oven to cook longer than the breast. I even read about a third option. You cook the turkey until the legs reach the desired temperature and then serve all the meat with enough gravy to mask the dry breast meat;-).

I have friends that cook their turkey the day before Thanksgiving, carve it and then place it in a deep-sided pan covered with turkey or chicken broth. They cover it with foil, refrigerate overnight and simply reheat in a slow oven before serving. As a result, they all say it is very moist. I have not cooked it this way, but I am tempted to try.

My favorite way to prepare a turkey for oven roasting is to brine the bird. The recipe I always use comes from John Kass, a writer for The Chicago Tribune. It comes out great, each and every time! John Kass shares his secrets for perfect Thanksgiving turkey. Thank you, John, for sharing! I even get my turkey from the same meat market which happens to be my local meat market.

A highly recommend investing in a good digital thermometer. Why? Because you do not want to put all the effort into this wonderful meal only to have the turkey come our either dry or undercooked. The one I use is the Javelin Digital Instant Read Meat Thermometer. (Note that as an Amazon affiliate I may get a small stipend if you purchase through this link).

Dressing:

I imagine there have been many family feuds about what kind of dressing to make. Do you know what I am going to suggest as a result of this? Make whatever you and your family like. If you don’t have a favorite then go online or to Pinterest and search for “best Thanksgiving dressing” recipes. You will find a bunch.

I make it exactly the way my mother did. In addition to using plenty of melted butter, she added chopped onions and celery, dry-toasted wheat and white bread, salt, pepper, and sage or poultry seasonings. If it is a little dry she added chicken or turkey broth.

Potatoes:

1. There is only one potato casserole for our family – Powderhorn Potatoes. I have been making it for so long I do not even know if our grown children remember a holiday without it. It tastes great and you can make it a day or two ahead.
2. If you are having a small group you could make Twice Baked Potatoes. They are always a hit.
3. Looking for something different? How about Truffle Tater Tots?

Vegetables:

1. The Thanksgiving dinner plate can be a little mono-colored. How about adding a little color with these Honey Glazed Carrots?
2. Asparagus is available almost year-round and my Roasted Asparagus with Rosemary Oil would be a great addition to your table.
3. For the green bean lover, there is this recipe for Autumn Green Beans that will bring a smile to all.

Dessert:

My mother was THE best pie baker ever. Unfortunately, I never mastered her techniques so I leave the pie baking to those who do it much better than me. But who says you need to serve pie for dessert on Thanksgiving? Here are a few suggestions if you want to veer off that tradition:

1. Terese’s Carrot Bars.
2. Aunt Norma’s Date Yum Bars.
3. Aunt Ruth’s Peanut Butter Bars.
4. Anne’s Cheesecake.

Appetizers:

I know, appetizers come before the dinner but why are you posting them here, at the end?

Well, simply because the dinner is the main event and the appetizers should be a second thought. They should be something that holds off your hunger without spoiling your appetite. Below are a few that I think would be great for this holiday.

1. Asparagus Appetizer.
2. Apple and Goat Cheese Appetizer.
3. Adult Only Onion Dip.
4. Greg’s Onion Soufflé Dip.

No matter what you decide to serve, plan ahead and enjoy every minute you have with your family and friends. Thanksgiving is a time to reflect on our lives and above all give thanks for all we have.

Enjoy!