Classic Thanksgiving Box

The day before cooking, place the turkey on a work surface and pat dry with paper towels. Season on all sides with salt and pepper. Transfer to an airtight container (or a large resealable bag); refrigerate until ready to cook. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the plain butter from the refrigerator to soften. In a bowl, combine the softened butter and weeknight hero spice blend; season with salt and pepper. Using a fork, mash to combine. Preheat the oven to 400°F. Line a sheet pan with foil. Thoroughly coat the prepared turkey with the seasoned butter. Transfer to the sheet pan, skin side up. Roast 50 minutes. Leaving the oven on, remove from the oven. Carefully place a large piece of foil over the turkey. Return to the oven and roast 20 to 30 minutes, or until the turkey is browned and cooked through.* Reserving the drippings for the gravy, transfer the roasted turkey to a cutting board, skin side up, and let rest at least 20 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

Place your knife on one side of the breast bone. Cut along the bone and down along the ribs (some meat will still be left on the bone). Once off the bone, place the breast on your cutting board, skin side up; slice crosswise. Repeat on the other side.

Remove the garlic and herb butter from the refrigerator to soften. In a small pot, combine the softened butter, flour, and reserved drippings from the sheet pan of roasted turkey. Cook on medium-high, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking constantly, 2 to 3 minutes, or until thickened to your desired consistency. Turn off the heat. Stir in the vinegar until thoroughly combined. Taste, then season with salt and pepper if desired.

Wash and dry the cranberries. In a small pot, combine the cranberries, granulated sugar, maple syrup, orange marmalade, candied ginger, a pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the rosemary leaves off the stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon.

Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast). Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown. Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt.

To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve the remaining lemon wedges on the side, if you’d like.

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Grate the cheddar on the large side of a box grater.

Add the diced potatoes to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat.

To the pot of cooked potatoes, add the brown butter, cream, and grated cheddar. Season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the mashed potatoes garnished with the sliced chives and romano.

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the apples, then core and medium dice.

In a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add the diced apples, honey (kneading the packet before opening), vinegar, and 1 tablespoon of the all-purpose flour. Cook, stirring occasionally, 8 to 10 minutes, or until the apples are coated and slightly softened. Turn off the heat. Stir in the caramel shards until melted and combined.

Meanwhile, melt the remaining butter in a bowl in the microwave (or melt in a small pot on the stove). In a separate, large bowl, combine the warming spices, almonds, almond flour, sugar, remaining all-purpose flour, and a pinch of salt. Add the melted butter and maple syrup; stir until large crumbs are formed.

Place the pie crust on a sheet pan, leaving it in its tin. Pour the filling into the crust. Evenly top with the crumble. Bake the pie, rotating the sheet pan halfway through, 35 to 45 minutes, or until the crust and crumble are golden brown. Remove the baked pie from the oven and let stand at least 10 minutes before serving. Enjoy!