So it’s the big day… and while you may think Thanksgiving is all about the cooking, it’s also really about the timing.  If you’ve been following HIB’s checklists, you should have your appetizer, dessert, and cranberry sauce already complete. Here’s a list of what to do throughout the day so that all your dishes are ready to be served at the same time.  And while this may seem like a pretty jam-packed day, there’s plenty of free time throughout for enjoying some libations. 

10:00 AM - Eat Breakfast.  You’ll need sustenance for the day of cooking you have ahead of you! 

11:00 AM - Take your turkey out of the fridge: the goal is to take the chill off for roasting. You can certainly get it all prepped and ready for the oven, and then let it hang out on your counter until you’re ready to roast it. This is also a great time to take your Cranberry sauce out of the fridge - it’s best served room temperature.

11:30 - Prep your brussels sprouts and carrots & parsnips (chopping, tossing with oil, seasoning, etc) and put them in their respective baking dishes. 

12:00 - Preheat your oven to 425 Degrees F

12:30 - Roast the turkey. You’re looking at a cook time of around 3 hours, depending on how large the bird is - and remember, it has to rest before carving (and can rest up to 45 minutes/hour - it will retain its heat) so don’t rush it. Let it hang out! 

1:30 - Chop your potatoes and add them to water for boiling 

2:15 - Your potatoes are done, make the mashed potatoes! 

2:30 - Make your stuffing on the stove top and then transfer it to an oven-safe dish for baking once there’s room in the oven. 

3:00 - Add your Carrots & Parsnips to the oven on the bottom rack and heat up your soup on the stove top.  

3:30 - Pull your turkey out of the oven and allow it to rest.  Pop those Brussels Sprouts and Stuffing in the oven now that you have the room. Take this time to make gravy with the pan drippings. 

4:00  - Serve your soup! Your guests have been smelling amazing things in that kitchen and have gotten hungry!

4:15 - Your brussels sprouts, stuffing, and carrot & parsnip dishes are all done! Remove them from the oven, carve the turkey and…..

4:30/5:00 - Dinner is served!  Have a drink, enjoy, and give thanks to your friends and family who will certainly clean up after this fine meal considering all the work you’ve done to make this a feast to remember! 

Happy Thanksgiving from Hungry in Brooklyn!

Over the next few weeks, I’ll be posting recipes, videos and directions for a fool-proof Thanksgiving!  Here’s the first of our simple side dishes: Oven Roasted Brussels Sprouts with Parmigiano Reggiano and Lemon.  Keep checking back for more recipes, as well as a guide to holiday food-prepping that will minimize your work come Turkey Day! 

Roasted Brussels Sprouts:

These delicious veggies are a perfect Thanksgiving accompaniment, but are delicious any time, no special occasion required!

• 1.5 pounds Brussels Sprouts, halved and stems removed
• 2 TBSP Olive Oil 
• Salt & Pepper to Taste
• Zest of one lemon (reserve lemon for the juice) 
• 2 TBSP Lemon Juice (half a lemon) 
• 1/4 cup freshly grated Parmigiano Reggiano 

Preheat your oven to 400 Degrees F. Toss the Brussels Sprouts, olive oil, salt, pepper and zest in a large bowl.  Arrange them on a rimmed baking sheet in an even layer, and bake for 30-35 minutes, until browned.  Toss them once during the roasting process to ensure even baking. Remove them from the oven and coat with lemon juice and parmigiano reggiano.  Toss to combine all the flavors, and serve!  

Happy Thanksgiving! 

Parsnips are a deliciously sweet root vegetable in-season after the first frost.  So here in the Northeast, Thanksgiving is the perfect time to enjoy them.  This week on HiB, we visit Paffenroth Gardens to learn about how to pick the perfect parsnip. Then we head over to Eat in Greenpoint, where Chef Jordan whips up a roasted parsnip gnocchi hearty enough for a cold fall evening.  Then it’s back to the kitchen for a perfect parsnip puree that could easily replace mashed potatoes on your Thanksgiving table. Follow along with the recipe below!

Parsnip Puree

• 2 pounds parsnips, chopped
• 4 cups stock (chicken or vegetable) 
• 1 stick of butter
• 2 Tbsp cream 
• Reserved cooking stock to thin out the puree 
• Salt to taste 

In a large pot, combine the parsnips and stock and bring to a boil.  Reduce the heat and simmer for about 15-20 minutes, or until they’re tender. Drain, reserving some of the cooking liquid. In a food processor fitted with the blade attachment, combine the butter, pinch of salt, and parsnips and pulse.  Once combined, add 2 tsbp of heavy cream and thin out the puree to the desired consistency with the stock.  Taste, salt if needed, and serve!