Turkey

Dry Rub

• 2 tbsp Maldon sea salt
• 3 tbsp peppercorns
• 1 tbsp baking powder
• 2 tbsp light brown suger
• 2 tsp coriander seed
• 1 tsp fennel seed
• 5 bay leaves,
• 2 tbsp orange zest
• 2 tbsp lemon zest

Prep

• Night before: Add dry rub under skin, remove giblets and neck, tie legs
• Take Turkey out of fridge at 9:30 am
• Put in oven at 10:30, remove at 13:30
• Let it rest for 45 mins

Cooking

• 10 lb Turkey
• Cook in covered pan
• Two sticks butter + glass white wine for basting
• Put rest of bottle in pan
• Cook covered for 2.5 hours @ 350
• Cook uncovered for 30 mins @ 450

Sides

Cornbread Dressing

• Fill Pyrex dish with cornbread croutons
• Saute red onion, garlic, herbs in butter
• Add to pan with chicken stock (do not need much, it will soak into the croutons)
• Refrigerate overnight
• Bake for 30 mins @ 400

Sprouts

• Peel and half the night before
• Drizzle with olive oil and roast

Other Sides

• Mashed potato
• Roasted sweet potato
• Traditional stuffing (from Whole Foods)
• Turkey gravy (from Whole Foods) – contains celery
• Yorkshire Pudding
• Cranberry Sauce

Desert

• Apple Pie
• Pumpkin Pie
• Ice cream
• Whipped cream

Baking (in advance)

• Mince pies
• Cranberry bread
• Gingerbread cake

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