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1 h 20 min
6,712,202 views Charlie Brown and Snoopy are staples for the Holidays, and their Thanksgiving feast is no different. Turkey, stuffing, and pumpkin pie. What else do you really need for Thanksgiving?
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Turkey
INGREDIENTS
1 whole turkey
¼ cup kosher salt
1 tbsp back pepper
1 ½ tsp baking powder
Stuffing (see below)
1 pack of bacon
1 turnip
3 parsnips
6 large carrots
1 ½ cups pearl red onions
vegetable oil, as needed
clarified butter, as needed
TOOLS
measuring cups and spoons set
whisk
Chef’s knife
cutting board
mixing bowls
mini prep bowls
rubber spatula
fridge
cheesecloth
butcher’s twine
aluminum foil
wire rack set over rimmed baking sheet
roasting pan
meat thermometer
oven
basting brush
strainer
DIRECTIONS
1.
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.
1 whole turkey
¼ cup kosher salt
1 tbsp back pepper
1 ½ tsp baking powder
measuring cups and spoons set
mini prep bowls
whisk
2.
Once fully coated, let it rest uncovered in the fridge for 24 hours.
1 whole turkey
fridge
3.
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.
1 whole turkey
Stuffing (see below)
cheesecloth
butcher’s twine
4.
Roll 4 large cylinders of aluminum foil. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up.
aluminum foil
roasting pan
5.
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.
1 whole turkey
1 pack of bacon
aluminum foil
roasting pan
oven
meat thermometer
6.
Remove bacon from the turkey.
1 pack of bacon
1 whole turkey
7.
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.
1 whole turkey
1 turnip
3 parsnips
6 large carrots
1 ½ cups pearl red onions
vegetable oil, as needed
¼ cup kosher salt
1 tbsp back pepper
oven
Chef’s knife
cutting board
mixing bowls
rubber spatula
8.
On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top.
1 turnip
3 parsnips
6 large carrots
1 ½ cups pearl red onions
wire rack set over rimmed baking sheet
9.
The turkey should already be cooked to 130°F. Flip the turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture.
1 whole turkey
oven
meat thermometer
wire rack set over rimmed baking sheet
10.
Remove stuffing from the turkey and then brush down the turkey with clarified butter.
Stuffing (see below)
1 whole turkey
clarified butter, as needed
basting brush
11.
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.
1 whole turkey
wire rack set over rimmed baking sheet
12.
Remove from the oven and let the turkey rest for 30 minutes.
1 whole turkey
oven
13.
Strain any juice in the baking sheet to help make gravy.
wire rack set over rimmed baking sheet
mixing bowls
strainer
14.
Place the tray of veggies back in the oven for 20 minutes.
wire rack set over rimmed baking sheet
oven
15.
Carve the turkey and serve with everything else and enjoy!
Stuffing
INGREDIENTS
¾ loaf white bread
3 tbsp unsalted butter
1 spanish onion, finely chopped
2 ribs of celery, chopped
1 tbsp sage
1 tsp thyme
1 tsp rosemary
1 tbsp parsley
1 cup turkey stock, divided into 1/4 cup and 2/3 of a cup
salt, to taste
pepper, to taste
turkey
1 egg, beaten
TOOLS
measuring cups and spoons set
Chef’s knife
cutting board
baking sheet
mixing bowls
mini prep bowls
rubber spatula
high walled sauté pan
cheesecloth
meat thermometer
whisk
casserole dish
oven
DIRECTIONS
1.
Dice white sandwich bread. Cook in a 225°F oven for one hour, stirring occasionally.
¾ loaf white bread
Chef’s knife
cutting board
baking sheet
rubber spatula
oven
2.
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.
1 spanish onion, finely chopped
2 ribs of celery, chopped
1 tbsp sage
1 tsp thyme
1 tsp rosemary
high walled sauté pan
rubber spatula
Chef’s knife
cutting board
3.
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.
¾ loaf white bread
1 spanish onion, finely chopped
2 ribs of celery, chopped
1 tbsp sage
1 tsp thyme
1 tsp rosemary
1 tbsp parsley
1 cup turkey stock, divided into 1/4 cup and 2/3 of a cup
salt, to taste
pepper, to taste
mixing bowls
measuring cups and spoons set
rubber spatula
4.
Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. (It should not all fit)
turkey
cheesecloth
5.
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 the stuffing mixture. Stir to combine.
1 egg, beaten
1 cup turkey stock, divided into 1/4 cup and 2/3 of a cup
mixing bowls
measuring cups and spoons set
whisk
rubber spatula
mini prep bowls
6.
Butter a casserole dish and then add stuffing evenly.
3 tbsp unsalted butter
casserole dish
rubber spatula
7.
Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes.
oven
Pumpkin Pie
INGREDIENTS
For The Pie Crust
6 oz all purpose flour, plus more for dusting
10 tbsp unsalted butter, cold
½ tsp salt
1 tbsp sugar
3 ½ tbsp ice water
pie weight (I went with brown rice)
For The Pie Filling
1 sugar pie pumpkin
1 cup packed brown sugar
1 ½ tbsp maple syrup
2 tsp cinnamon
2 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
grated nutmeg
½ cup milk
¾ cup heavy cream
4 eggs
For The Whipped Cream
2 tbsp sugar
1 cup heavy whipping cream
vanilla extract (optional)
TOOLS
measuring cups and spoons set
food processor
mixing bowls
mini prep bowls
rubber spatula
plastic wrap
fridge
rolling pin
pie pan
paring knife
fork
aluminum foil
pizza stone
oven
parchment paper
baking sheet
Chef's knife
cutting board
whisk or hand mixer
DIRECTIONS
1.
For the Crust
1.
In a food processor combine all purpose flour along with cold unsalted butter, salt, and sugar. Process to combine.
6 oz all purpose flour, plus more for dusting
10 tbsp unsalted butter, cold
½ tsp salt
1 tbsp sugar
measuring cups and spoons set
food processor
2.
Add the mixture to a bowl along with ice water. Gently fold to combine.
3 ½ tbsp ice water
mixing bowls
rubber spatula
3.
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.
6 oz all purpose flour, plus more for dusting
For The Pie Crust
plastic wrap
fridge
4.
Flour your work surface and your rolling pin and roll out your dough until it is 2 inches wider than the pie pan. Drape the crust into a pie pan. Trim the edges and pinch any holes. Refrigerate for 15 minutes.
6 oz all purpose flour, plus more for dusting
For The Pie Crust
rolling pin
pie pan
fridge
paring knife
5.
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).
For The Pie Crust
pie weight (I went with brown rice)
fork
aluminum foil
6.
Par bake crust for 15 minutes at 400°F on a preheated pizza stone in the oven.
For The Pie Crust
pizza stone
oven
7.
For the Pie Filling
1.
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.
1 sugar pie pumpkin
Chef's knife
cutting board
baking sheet
parchment paper
oven
2.
Remove from the oven and peel the skin off. Let cool for 2 minutes.
1 sugar pie pumpkin
paring knife
3.
Add pumpkin to a food processor along with packed brown sugar and maple syrup. Process for about 90 seconds or until smooth.
1 sugar pie pumpkin
1 cup packed brown sugar
1 ½ tbsp maple syrup
food processor
4.
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.
2 tsp cinnamon
2 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
grated nutmeg
½ cup milk
¾ cup heavy cream
4 eggs
food processor
measuring cups and spoons set
5.
For the Whipped Cream
1.
Combine heavy cream with sugar.
2 tbsp sugar
1 cup heavy whipping cream
vanilla extract (optional)
measuring cups and spoons set
mixing bowls
2.
Whisk to combine (or use a hand mixer).
For The Whipped Cream
whisk or hand mixer
mixing bowls
3.
For the Pie Assembly
1.
Add filling to par baked pie crust and bake for 25 minutes or until the crust is brown.
For The Pie Filling
For The Pie Crust
oven
2.
Top with whipped cream (recipe above).
For The Whipped Cream
3.
Serve and enjoy.
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