Classic Thanksgiving Feast For week of 11/15 delivery

Classic Thanksgiving Feast

For week of 11/15 delivery

160 MIN
$99.99 Serves 6-8
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From the Test Kitchen

This year, we're giving you the option to extend your Thanksgiving celebration with family and friends to the week of 11/15. Our Turkey Feast features a savory turkey, seasonal sides, and a classic dessert, delivered all in one box to your door.
Includes:
Savory Butter Roasted Turkey Breast
Homemade Garlic & Herb Gravy
Fresh Cranberry Sauce with Ginger & Spicy Maple Syrup
Roasted Brussels Sprouts with Fried Rosemary & Pumpkin Seeds
Brown Butter & Fontina Mashed Potatoes with Romano Cheese & Chives
Apple Crumb Pie with Warming Spices & Almonds
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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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ingredients
Classic Thanksgiving Feast For week of 11/15 delivery
Title
  • ⅔ cup All-Purpose Flour
  • 5 Tbsps Light Brown Sugar
  • 3 Apples
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Honey
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Apple Cider Vinegar
  • ½ cup Almond Flour
  • 1 Pie Crust
  • ¼ cup Sour Cream
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ cup Chicken Bone Broth
  • 2 oz Garlic & Herb Spreadable Butter
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Bone-In Turkey Breast
  • ¾ lb Cranberries
  • 1 Piece Ginger
  • 1½ Tbsps Spicy Maple Syrup
  • 2 Tbsps Orange Marmalade
  • ¼ cup Cornstarch
  • ¼ cup Sugar
  • ½ lb Cultured, Unsalted Butter
  • 2½ lbs Potatoes
  • 4 oz Fontina Cheese
  • 1 bunch Chives
  • ½ cup Grated Parmesan Cheese
  • 2 lbs Brussels Sprouts
  • ¼ cup Raw Pepitas (Pumpkin Seeds)
  • 1 Lemon
  • ¼ cup Cream
  • 1 bunch Rosemary
  • ¼ cup Grated Romano Cheese
Prepare & roast the turkey
1 Prepare & roast the turkey

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 1 stick of butter from the refrigerator; cut in half, and set half aside to soften (the remaining half will be used in the pie). 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 425°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 70 to 80 minutes, or until the turkey is browned and cooked through.* Reserving any 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.

Carve & slice the turkey
2 Carve & slice the 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.

Make the gravy
3 Make the gravy

Remove the spreadable butter from the refrigerator to soften. In a bowl, combine 4 teaspoons of the cornstarch (you will have extra) and 1/4 cup of warm water. Whisk to thoroughly combine. In a small pot, combine the demi-glace, broth, and 1/4 cup of water. Heat on medium-high until simmering. Once simmering, add the cornstarch mixture and cook, whisking constantly, 2 to 3 minutes, or until thickened. Turn off the heat and whisk in the softened butter until thoroughly combined. Transfer to a bowl. Add the reserved drippings from the sheet pan of roasted turkey. Stir to combine; taste, then season with salt and pepper if desired.

Make the cranberry sauce
4 Make the cranberry sauce

Wash and dry the fresh produce. Peel and finely chop the ginger. In a small pot, combine the cranberries, granulated sugar, spicy maple syrup, orange marmalade, a pinch of salt, 3/4 cup water, and as much of the chopped ginger as you’d like. 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.

Prepare the brussels sprouts ingredients
5 Prepare the brussels sprouts ingredients

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, zest the lemon. Quarter and deseed the lemon.

Roast the brussels sprouts
6 Roast the brussels sprouts

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. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Fry the pepitas & rosemary
7 Fry the pepitas & rosemary

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once 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 (careful, as the pepitas may pop as they toast). Add the rosemary leaves and 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 plate and immediately season with salt. Carefully discard any leftover oil.

Finish the brussels sprouts
8 Finish the brussels sprouts

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.

Prepare the mashed potato ingredients
9 Prepare the mashed potato ingredients

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 fontina on the large side of the box grater.

Cook the potatoes
10 Cook the potatoes

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

Brown the butter
11 Brown the butter

Meanwhile, in a medium pan, heat 1 stick of 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.

Mash the potatoes
12 Mash the potatoes

To the pot of cooked potatoes, add the brown butter, cream, and grated fontina. 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.

Prepare the pie ingredients
13 Prepare the pie ingredients

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.

Make the filling
14 Make the filling

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. 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 sour cream.

Make the crumble
15 Make the crumble

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

Assemble & bake the pie
16 Assemble & bake the pie

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 from the oven and let stand at least 10 minutes before serving. Enjoy!

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We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the turkey
1 Prepare & roast the turkey

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 1 stick of butter from the refrigerator; cut in half, and set half aside to soften (the remaining half will be used in the pie). 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 425°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 70 to 80 minutes, or until the turkey is browned and cooked through.* Reserving any 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.

2 Carve & slice the 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.

Carve & slice the turkey
Make the gravy
3 Make the gravy

Remove the spreadable butter from the refrigerator to soften. In a bowl, combine 4 teaspoons of the cornstarch (you will have extra) and 1/4 cup of warm water. Whisk to thoroughly combine. In a small pot, combine the demi-glace, broth, and 1/4 cup of water. Heat on medium-high until simmering. Once simmering, add the cornstarch mixture and cook, whisking constantly, 2 to 3 minutes, or until thickened. Turn off the heat and whisk in the softened butter until thoroughly combined. Transfer to a bowl. Add the reserved drippings from the sheet pan of roasted turkey. Stir to combine; taste, then season with salt and pepper if desired.

4 Make the cranberry sauce

Wash and dry the fresh produce. Peel and finely chop the ginger. In a small pot, combine the cranberries, granulated sugar, spicy maple syrup, orange marmalade, a pinch of salt, 3/4 cup water, and as much of the chopped ginger as you’d like. 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.

Make the cranberry sauce
Prepare the brussels sprouts ingredients
5 Prepare the brussels sprouts ingredients

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, zest the lemon. Quarter and deseed the lemon.

6 Roast the brussels sprouts

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. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Roast the brussels sprouts
Fry the pepitas & rosemary
7 Fry the pepitas & rosemary

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once 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 (careful, as the pepitas may pop as they toast). Add the rosemary leaves and 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 plate and immediately season with salt. Carefully discard any leftover oil.

8 Finish the brussels sprouts

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.

Finish the brussels sprouts
Prepare the mashed potato ingredients
9 Prepare the mashed potato ingredients

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 fontina on the large side of the box grater.

10 Cook the potatoes

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

Cook the potatoes
Brown the butter
11 Brown the butter

Meanwhile, in a medium pan, heat 1 stick of 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.

12 Mash the potatoes

To the pot of cooked potatoes, add the brown butter, cream, and grated fontina. 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.

Mash the potatoes
Prepare the pie ingredients
13 Prepare the pie ingredients

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.

14 Make the filling

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. 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 sour cream.

Make the filling
Make the crumble
15 Make the crumble

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

16 Assemble & bake the pie

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 from the oven and let stand at least 10 minutes before serving. Enjoy!

Assemble & bake the pie
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