CHARLIE BROWN THANKSGIVING

For The Turkey

First, loosen the skin from the turkey. Combine the kosher salt with black pepper. Rub about ¾ of that mixture under the skin. Then add the baking powder to the salt and pepper mixture and cover the outside of the turkey.

Once fully coated, let rest uncovered in the fridge for 24 hours.

Line the inside of the turkey with a few layers of cheesecloth. Add your stuffing (recipe below) and then tie the cheesecloth shut. Also tie the legs.

Roll 4 large cylinders of aluminum foil. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up.

Place the turkey breast-side down onto the cylinders and top the turkey with bacon. Cook in a preheated 325°F oven. When the turkey has reached 130°F, remove from the oven.

Remove bacon from the turkey.

While the turkey cooks, chop up your turnips, parsnips, and carrots and add them to a bowl along with your red pearl onions. Season with salt and pepper and top with vegetable oil. Toss to combine.

On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top.

The turkey should already be cooked to 130°F. Flip turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture.

Remove stuffing from the turkey and then brush down turkey with clarified butter.

Place back in the oven, and increase the temperature to 400°F and cook for an additional 45 minutes, or until the thickest part of the breast registers 160°F.

Remove from oven and let the turkey rest for 30 minutes.

Strain any juice in the baking sheet to help make gravy.

Place the tray of veggies back in the oven for 20 minutes.

Carve the turkey and serve with everything else and enjoy!

For The Stuffing

Dice white sandwich bread. Cook in a 225°F oven for one hour, stirring occasionally.

In a high-walled sauté pan add: Spanish onion (finely chopped) along with chopped ribs of celery. Cook for about 2 minutes before adding sage, thyme, and rosemary. Cook for 2 more minutes.

In a large bowl add your toasted bread along with your onion celery mixture plus parsley and turkey stock. Mix to combine and season with salt and pepper.

Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. (It should not all fit)

Remove stuffing when the turkey has reached 130°F and combine with the reserved stuffing. In a mixing bowl combine the egg with turkey stock and beat to combine before adding to stuffing mixture. Stir to combine.

Butter a casserole dish and then add stuffing evenly.

Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes.

For The Pumpkin Pie

For The Crust

In a food processor combine all purpose flour along with cold unsalted butter, salt, and sugar. Process to combine.

Add the mixture to a bowl along with ice water. Gently fold to combine.

Flour your work surface and turn out dough. It will be sticky - just make it into a cohesive mass and cover with plastic wrap and refrigerate for 30 minutes.

Flour your work surface and your rolling pin and roll out your dough until it is 2 inches wider than the pie pan. Drape crust into pie pan. Trim the edges and pinch any holes. Refrigerate for 15 minutes.

Poke a bunch of holes in the bottom of the crust using a fork. Then press down a layer of aluminum foil onto the pie crust and fill with your desired pie weight (I used brown rice, you can also use dried beans).

Par bake crust for 15 minutes at 400°F on a preheated pizza stone in the oven.

For The Pie Filling

Slice open a sugar pie pumpkin. Scoop out the insides and place face-down on a parchment-lined baking sheet and roast at 325°F for one hour.

Remove from the oven and peel the skin off. Let cool for 2 minutes.

Add pumpkin to a food processor along with packed brown sugar and maple syrup. Process for about 90 seconds or until smooth.

Next add cinnamon, ground ginger, allspice and ground cloves, a generous grating of nutmeg, milk, heavy cream, and eggs. Process for 1 minute or until smooth.

For The Whipped Cream

Combine heavy cream with sugar.

Whisk to combine (or use a hand mixer).

For The Pie Assembly

Add filling to par baked pie crust and bake for 25 minutes or until crust is brown.

Top with whipped cream (recipe above).

Serve and enjoy.