| T-Minus Time |
Actions |
| Before 4 Days |
- Purchase 14lb or smaller pastured turkey of your choice.
Thaw it.
- Prepare dry brine spice rub
- Spatchcock the turkey and apply the dry rub.
- Place turkey in fridge exactly 4 days before it is to be
served, i.e. if you're having Thanksgiving meal at 2:00 pm
on Thursday, the turkey goes in the fridge at 2:00 pm on
Sunday.
- You'll also want to purchase the other ingredients and
any specialty tools like the fluted pie pan and the ricer if
you don't own these already.
|
| 2 Days |
- You can make the pecan pie ahead of time.
|
| 1 Day |
- Peel, slice and submerge potatoes and leave in fridge
over night.
- Cut up bread into cubes and leave in oven overnight.
- Chop vegetables and store in fridge.
|
| 4 Hours |
- Begin preparing the gravy with the giblets, neck,
backbone and vegetables and simmering for 1.5 hours
|
3 Hours
40 Minutes |
- Remove turkey from fridge and rest on counter to come to
room temperature
- Add parsnips and rutabagas to a roasting pan and toss
with oil. Also leave this on the counter
|
About
2 Hours
25 Minutes |
- Inferred that one should remove the bread previously
stored in the oven, preheat oven to 425 degrees, set one
rack on lowest position and one in the middle for the turkey
and roasting pan
|
2 Hours
5 minutes |
- Place roasting pan of veggies on lowest rack and turkey
directly on rack above.
- Strain stock, reserve the giblets and chop
|
1 Hour
35 Minutes |
- Add onions to roasting pan.
- Turn oven down to 325 degrees.
- Strain, wash and dry potatoes and add to stock pot with
milk. Boil then simmer.
|
1 Hour
30 Minutes |
- Work with giblet stock and add flour and potato starch
as directed.
|
|
1 Hour
20 Minutes |
- Gravy stock as cooled so finish off the gravy as
directed and store in a thermos.
- Inferred that pie, if to be served at room temperature,
should be removed from the fridge.
|
|
45 Minutes |
- Remove the turkey from the oven to rest.
- Add the remaining vegetables to the roasting pan and
continue to cook.
|
|
30 Minutes |
- Finish off the panzanella, plate and rest with the
turkey.
|
|
25 Minutes |
- Drain the potatoes reserving the milk, rice them and
then add the final ingredients and whip for 15 seconds.
|
|
Just before Serving |
- Place turkey on dish or carving board surrounded by
greens, herbs and/or citrus. Carve at the table or
beforehand.
|
