My Thanksgiving menu

turkey

Thanksgiving really is the best holiday. While I do love Christmas, Thanksgiving is wonderful in that you’re around friends and family and the centerpiece is food. And not just any level of eating; completely gorging yourself on food to incapacitation. And then you nap. Glorious. Here is what’s new to my Thanksgiving menu this year:

-Herbed Roast Turkey with Lardo – You heard me: Lardo. The fatty and unctuous cured fatback of pork will be used to add flavor and richness to the turkey. How so? You know how it’s suggested to add butter between the layer of skin and the breast meat? Why don’t we do our best Emeril and kick it up a notch with lardo? Butter melts so quickly while lardo will render slowly releasing its fat into the turkey. Yeah, it’s not really French to mix protein sources, but I’m not French. And neither is Thanksgiving. This lardo idea is a tweak from the sausage -laced turkey idea I did last year that I learnt from Michael Symon during an episode of The Chew. We loved this. But the sausage gave up so much of itself during the long cooking process that while the turkey was great, the sausage was less so. Lardo to the rescue.

-Rotisserie Turkey – Yup, another turkey. We’re feeding 12, another turkey is a must. The property where we spend Thanksgiving has a huge outdoor grill with a rotisserie. We’ve never used the rotisserie and figure no time is like the present. I’m looking forward to tending the bird as it does its slow rotation to deliciousness over heat and smoke. Thanks goes to the folks at Serious Eats for the guidance.

-Gluten-free dinner rolls – My friend, the Gluten-Free Girl, recently had this post on Food52 about a gluten-free dinner roll that also happened to be dairy-free and egg-free. I’ve taken this for a spin and it turned out great. Look forward to adding this to Thanksgiving dinner as there are members of our group that have allergies. But we’ll be subbing the almond flour for millet flour as there is also a nut allergy in our numbers.

-Fried crescent rolls – You heard me: fried crescent rolls. The tableside favorite, but with a twist. The inspiration behind this was the famed Cronut ™ (trademarked name to Dominique Ansel) from New York City that was explosively popular when it was first introduced in the spring. The idea for the cronut was to have a croissant-donut hybrid. Take the best of both worlds for each and voila; the Cronut™. But I’m not about to make a laminated dough, so I’m going to take Pillsbury crescent rolls and reshape those to my leisure. Here’s how to do it; par-bake the crescent rolls for six minutes at 375. Pull them out of the oven and drop them into frying oil that’s been heated to 350. Make sure they are golden, brown, and delicious (about 2-3 minutes total) pull them onto a plate lined with a paper towel and there you have it. Feel free to drizzle chocolate, a glaze, or decorate with powdered sugar or a cinnamon sugar sprinkle. You’re welcome.

The menu is still being finalized, but these are the dishes I’m excited about this Thanksgiving. What’s on your menu that you can’t wait start cooking? Happy Thanksgiving, enjoy the company of whomever you’re with, and see you around the table.

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