A Whole Thanksgiving Dinner for 35 Dollars | But Cheaper

Roasted Turkey

1. Preheat the oven to 450°F (232°C).
2. Remove the turkey neck and giblets. Reserve the giblets for another use at a later time and reserve the neck for turkey stock. Using paper towels, pat the turkey all over until very dry.
3. Place a cooling rack over a baking sheet. Optionally, you can arrange some onion, fresh parsley, sliced lemons and garlic cloves onto the cooling rack to infuse the turkey as it roasts. Set aside. 
4. To spatchcock the turkey: lay the bird breast-side-down on a clean, flat work surface. Using very sharp poultry or kitchen shears, cut lengthwise up both sides of the backbone and remove the spine. Reserve the spine for stock. Turn the turkey so it’s now breast-side-up and using your palms, press down forcefully on the breastbone until you hear a crack and the turkey flattens.
5. Place the turkey, breast-side-up, onto the prepared cooling rack (on top of the aromatics, if using), spreading out the thighs and legs and tucking the wings under the bird. Wrap the exposed ends of the drumsticks with aluminum foil. Set aside.
6. To make the garlic butter: In a medium bowl, add the softened butter, MSG, 1.5 teaspoons (4g) kosher salt and garlic. Mix together until thoroughly combined.
7. Season the turkey generously with salt and pepper. Using your hands, spread half of the garlic butter all over the outside of the turkey and under the skin, being careful not to pierce the skin.
8. Roast in the oven for 50-60 minutes or until the skin is golden brown and the thickest part of the turkey thigh reaches 165℉ (73℃).
9. Remove from the oven and set aside to rest for 20 minutes.
10. Carve and slice the turkey for serving.

Homemade Turkey Stock

1. In a large saucepan, add all ingredients and cover with 6 cups (1.4L) of cold water, or enough to completely cover the bones.
2. Bring to a boil over medium-high heat. As soon as the stock reaches a boil, reduce the heat to low and simmer for 3 hours.
3. Skim the broth scum that’s settled at the top of the stock then strain over a fine mesh sieve into a clean pot. Discard the solids and reserve the stock for stuffing.

Dinner Rolls

Tangzhong: 

1. Whisk together the flour, milk and 2 tablespoons (27g) of water in a medium saucepan over medium heat. Continue to cook, whisking constantly for about 1-3 minutes or until a very thick paste forms. 
2. Remove to a bowl and cool to room temperature. 

Bread Dough:

1. Stir together the warmed milk and yeast and let sit for 10 minutes or until the yeast starts to foam.

1. Fit a stand mixer with the dough hook. Add all the dry ingredients to the bowl and mix for a few seconds to combine. 
2. Turn the machine off and add the cooled tangzhong, yeast mixture and 1 egg. Mix on low speed, scraping the sides as needed, until a dough forms. Increase the speed to medium-low and add in the butter, 1 tablespoon at a time, making sure the butter is fully incorporated before adding more. Scrape down the sides of the bowl as needed while mixing in the butter. Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-7 minutes until smooth.
3. Remove the dough from the stand mixer and form it into a ball. The dough may be a little sticky, this is fine. If you are having a really hard time working with the dough you can coat your hands in a little flour. Place the dough on a clean work surface and roll the ball in a circular motion between your palms, keeping constant contact with the work surface, until the dough becomes a taut ball.  
4. Lightly grease a medium bowl with cooking spray. Add the dough and cover with a damp towel. Let the dough rise at room temperature until doubled in size, about 1-2 hours. 
5. Punch the dough down and then add it to a lightly floured work surface. Divide the dough into 9 equal pieces that are about 75 grams each.
6. Lightly grease a 9x9” (22x22cm) baking dish with cooking spray. Using the same method as earlier, roll each piece of dough into a taut ball; this time covering the dough with the palm of your hand and moving it in a circular motion around the dough, keeping constant contact with the work surface. Place the dough into the prepared baking dish. Repeat with the remaining dough until you fill the pan with 3 rows of 3 dough balls. Cover with a damp towel and let proof until puffed and nearly doubled in size, another 1-2 hours.
7. Preheat your oven to 350℉ (175℃). 
8. Whisk together the remaining egg and a splash, about 2 tablespoons, of whole milk. Brush the egg wash over the top of the rolls. 
9. Bake the rolls in the preheated oven for 28-30 minutes or until they are a rich golden brown, puffed and cooked through. 
10. Remove from the oven. Immediately brush with melted butter and top each roll with a sprinkling of flaky salt. 

Cranberry Sauce

1. In a medium saucepan, add the cranberries, sugar, 1/2 cup (120 ml) filtered water, and the orange or lemon zest and juice. Stir to combine.
2. Heat over medium-high and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 15 minutes until the cranberries have popped and the liquid has evaporated to create a thick, syrupy sauce (the sauce will also thicken as it cools.). 
3. Set aside to cool completely then pour into a serving bowl or into an airtight container to store in the fridge until ready to use.

Thanksgiving Stuffing 

1. Preheat the oven to 350℉ (175℃).
2. Cut the bread into 1” (2.5cm) cubes and transfer to a rimmed baking sheet. Drizzle generously with olive oil,  toss to evenly coat and spread into a single layer. 
3. Bake in the oven for 15-20 minutes until the bread is toasted and dry. Remove from the oven and add the toasted bread to a large bowl. Set aside to cool.
4. In a medium saucepan over medium heat, add the butter and melt until bubbling.
5. Add the shallots, celery and garlic then season with salt and pepper, to taste. Stir to combine and saute until just softened. 
6. Add the fresh herbs, stir to combine, and cook for 20 seconds until fragrant.
7. Add 1 cup of turkey stock and bring to a light boil.
8. Carefully pour the aromatics and stock into the bowl of cooled, toasted bread and toss to combine.
9. In a separate, medium, bowl whisk together the remaining 1 cup of turkey stock and the eggs until thoroughly combined. Pour over the bread and toss to fully coat.
10. Grease a 9x13” (23x30cm) baking dish with cooking spray.
11. Pour the stuffing into the prepared baking dish and spread into an even layer. Bake in the oven for 35-45 minutes until fully cooked through and the top is golden brown and crisp. 
12. Set aside to keep warm.

Roasted Butternut Squash

1. Preheat the oven to 450°F (232°C).
2. Cut the squash into 1” (2.5cm) cubes and transfer into a large bowl. 
3. Drizzle enough oil to fully coat the squash then season with vadouvan, salt and pepper, to taste. Toss until evenly coated and seasoned.
4. Transfer to an aluminum foil-lined baking sheet and spread into an even layer.
5. Bake in the oven for 30 minutes or until cooked through and lightly caramelized.  
6. Remove from the oven and set aside to keep warm.

Roasted Green Beans

1. Preheat the oven to 450°F (232°C).
2. Add the green beans to an aluminum foil-lined baking sheet. 
3. Drizzle with enough olive oil to fully coat then season with salt and pepper. 
4. Roast in the oven for 20 minutes until tender.
5. Remove from the oven and finish with a squeeze of fresh lemon juice and a sprinkle of flaky salt. 
6. Set aside to keep warm.

Mashed Potatoes

1. Add the potatoes to a large saucepan, cover with cold water, and season generously with salt. 
2. Bring to a boil over medium-high heat and cook for 10 minutes until the potatoes can be easily pierced all the way through with a fork. 
3. Drain well and immediately add back into the hot pot to allow the residual heat to evaporate any moisture still left in the potatoes. Using a potato masher, mash the potatoes until smooth. Set aside.
4. In a small saucepan, add the butter and milk and heat over medium until the butter is fully melted and hot. 
5. Pour the hot milk and butter into the potatoes and use the masher to incorporate into the potatoes. Add the sour cream and stir to thoroughly combine. Add the chives, if using, and season generously with salt pepper. 
6. Set aside to keep warm.

Gravy

1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine, to create a roux. Cook for 30 seconds to toast the flour.
2. Slowly pour in the turkey stock, whisking to incorporate the stock into the roux until the stock begins to thicken into a gravy.
3. Season with salt and pepper, to taste. Add the herbs, if using, and stir to incorporate.

Pumpkin Pie

Crust:

1. In the bowl of a food processor fitted with the blade attachment, add the flour, sugar and salt and pulse to combine. 
2. Litter the cold cubes of butter all over the flour and pulse to incorporate into the flour until the butter is pea-sized. Do not overmix. 
3. With the food processor running, add ice water into the dough 1 tablespoon at a time until a cohesive dough is formed. It should just barely hold together and not be wet.
4. Turn the dough out onto a lightly-floured work surface and shape into a 4” (10cm)- diameter disc. Wrap in plastic wrap and refrigerate for at least 20 minutes. (This can be done ahead of time.) 
5. To roll out the dough, place the disc of dough onto a lightly-floured work surface. Then, lightly flour the dough. Using a rolling pin, roll the dough to ¼” thick (6mm) and to a diameter that ensures you’ll have at least a 1” (2.5cm) overhang of dough when draped into the pie pan. 
6. To transfer the dough into the pan, carefully fold the dough in half, then fold in half again to form a triangle. Place the dough into the center of the pie tin and then gently unfold.
7. Gently trim away the excess dough, then crimp the edges.
8. Refrigerate the pie crust for 20 minutes to solidify the butter and to hold its shape when baking. 
9. Preheat the oven to 400℉ (204℃).
10. To blind bake the crust, lay a piece of parchment paper into the pie dough and then fill the bottom and up the sides with dried beans or pie weights.
11. Bake in the oven for 15-18 minutes. Remove from the oven and set aside to cool slightly before removing the parchment paper and pie weights. 
12. Return the crust to the oven to bake for an additional 10 minutes.
13. Remove from the oven and place onto a cooling rack to cool to room temperature. 

Filling:

1. Preheat the oven to 400℉ (204℃). 
2. Trim and discard the stem and butt ends of the pumpkins. Cut in half and remove the seeds (you can clean and roast the seeds to make pepitas, if desired.). Place the halved pumpkins on an aluminum foil-lined baking sheet, drizzle liberally all over with olive oil and roast in the oven, cut-side-down, for 40 minutes or until very tender. 
3. Remove from the oven, peel off the skins and put the roasted flesh into the bowl of a food processor or into a blender. Process until smooth. (If the pumpkin puree is watery, pour into a cheesecloth-lined fine mesh sieve and allow to drain of excess liquid.) Set side.
4. Reduce the oven temperature to 325℉ (163℃).
5. To make the caramelized, sweetened condensed milk: In a large saucepan whisk together the milk, cream and sugar. Heat over medium-high until small bubbles form around the perimeter of the pot. Do not boil. Immediately reduce the heat to medium and slowly simmer for about 25 minutes, whisking intermittently, until the sweetened milk is reduced down to 1.25 cups (300ml). (You’ll know when the milk is close to desired consistency when it bubbles violently when whisked.) Pour into a heat-safe jar or liquid measuring cup and set aside to cool completely.
6. To make the filling, weigh and add 15oz (425g) of the roasted pumpkin puree into a large bowl. Then weigh and add ¼ cup (396g) of the sweetened condensed milk. Whisk to combined.
7. Add the eggs and yolk and whisk to thoroughly combine. 
8. Add the salt, ginger, cinnamon, clove, nutmeg and vanilla extract. Whisk until smooth. 
9. Pour the pie filling into the baked pie crust. Gently tap the pie on the counter to release any air bubbles. Pop any air bubbles that rise to the surface with the tip of a knife. 
10. Bake in the oven for 1 hour - 1 hour, 10 minutes until the custard is completely set. 
11. Place onto a cooling rack to cool to room temperature.
12. Slice and serve with a dollop of whipped cream.