Christmas Day

Charlie asked for a repeat of the Thanksgiving dinner so that is what we had, somewhat abbreviated.

Clementine-and-Garlic Roast Turkey

Active Time 1 HR  Total Time  4 HR 30 MIN  Yield  Serves : 10

Justin Chapple November 2017 Note, I had some compound butter left over and used some of it to thicken the gravy made with turkey broth.

 To make the tastiest, quicket, easiest jus for turkey, Food & Wine’s Justin Chapple includes juicy clementines and garlic in the roasting pan, adding excellent flavor.

Ingredients

• 1 1/2 sticks unsalted butter, softened

• 6 clementines, zested
(1 1/2 tablespoons) and halved crosswise 

• 4 large garlic cloves, finely grated, plus 6 whole garlic heads, halved crosswise 2 teaspoons finely chopped thyme, plus 10 sprigs

• One 12- to 14-pound turkey, rinsed and patted dry

• Kosher salt Pepper

• 2 cups chicken stock or low-sodium broth

Step 1    In a medium bowl, blend the butter with the clementine zest, grated garlic and chopped thyme. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the butter mixture under and over the skin of the breast and thighs. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature, about 1 hour.

Step 2    Preheat the oven to 400°. Roast the turkey for about
30 minutes, until lightly browned. Add the chicken stock to the roasting pan and roast for 30 minutes. Scatter the clementine halves, garlic heads and thyme sprigs in the pan. Roast for about 1 hour longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board; let rest for 30 minutes. Transfer the clementines, garlic heads and thyme to a plate, tent with foil and keep warm.

Step 3    Meanwhile, skim the fat off the pan juices and transfer the juices to a medium saucepan. Squeeze the roasted garlic from 1 head and whisk into the pan juices. Bring to a boil over moderately high heat and cook, whisking frequently, until slightly reduced, about 5 minutes. Season the roasted garlic jus with salt and pepper. Carve the turkey and transfer to a platter. Arrange the roasted clementines, garlic heads and thyme around the carved turkey and serve with the jus.

Make Ahead

The seasoned uncooked turkey can be refrigerated overnight. Bring to room temperature before roasting.

Sour Cream Mashed Potatoes

cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be matched.

Everyday Food, November 2011

Needs salt & pepper, more butter and some cream.  I used Yukon gold potatoes

Ingredients

• 4 1/2 pounds russet potatoes (about 7 medium), peeled and cut into 1-inch pieces
• 3/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
  1 cup sour cream
• Coarse salt and ground pepper

Directions

• Step 1 In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
  
  Step 2 In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.