**This post is a bit lengthy, but there are some incredible recipes ahead!**
Can you believe that Thanksgiving is next week?! We sure can’t! This year feels like it is flying by and if you are anything like us, that means that you may not be fully prepared with your Thanksgiving menu yet. Have no fear! We have included some on our team’s favorite Thanksgiving recipes for you to borrow, no need to thank us!
Katie has provided her favorite slow cooker turkey recipe. This recipe is great because it frees up your oven, which everyone can agree is very useful on Thanksgiving! Olga gave us her roasted potatoes recipe, because as she says “potatoes are a must on Thanksgiving!” Chloe contributed her honey-roasted carrots recipe. Healthy items are not always on the top of the Thanksgiving menu, so including this was very important to her. Julia gave us her simple yet delicious cranberry sauce because no Thanksgiving meal is complete without cranberry sauce. Toni (me!) went the opposite direction of Chloe and thought to add a little naughtiness to the menu. Pumpkin pie always gets the dessert spot, but how incredible does a salted caramel pumpkin cheesecake sound? Lastly, we wanted to provide you with a beverage recipe as well to really complete the menu.
We hope that you find these recipes useful! We would love to know if you end up trying one and what your thoughts are! Make sure to let us know.
Katie’s Recipe | Slow Cooker Turkey
Rub Ingredients for the Turkey:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
2 teaspoons dried thyme
1 teaspoon ground white pepper
2 teaspoons garlic powder
1 teaspoon ground black pepper
For the Crockpot:
1/2 medium onion, chopped
2 carrots, scrubbed, no need to peel, chopped in halves or thirds
2 celery stalks, cut in thirds
4 garlic cloves, peeled and smashed
1 whole lemon, quartered
8 to 9-pound turkey
Combine all rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7-quart oval one).
Remove turkey from packaging, remove neck and pouch with organs. Discard or save for use in another recipe. Optionally, rinse turkey with water. Pat dry with paper towels.
Fold back the wings. Rub smashed garlic all over outside of the turkey. Put one garlic in the slow cooker and the rest inside the turkey. Put the rub all over the outside and inside the turkey. Add the quartered lemon to the inside of the turkey. Tie the legs with kitchen twine.
Place turkey on top of the vegetables, you may need to move the veggies around depending on the size of your slow cooker. Cover slow cooker and cook turkey on low for 6-8 hours. (I used a 9.82-pound turkey, it took about 6 1/2 hours. The time will depend on the size of the turkey & slow cooker)
Remove turkey and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes but watch it carefully. It may take less time or a little longer, depending on the temperature of the broiler in your oven, you don’t want to burn your turkey.
Allow turkey to rest after removing it from the broiler for 25 to 30 minutes.
Olga’s Recipe | Asiago, Garlic & Herb Roasted Red Potatoes
3 Pounds Petite Red Potatoes – cleaned & halved (or quartered if large) & completely dried
3 TBS Olive Oil
6-8 Cloves Garlic – minced*
2 TBS Fresh Rosemary Leaves – roughly chopped, plus more for garnish
1 TBS Fresh Thyme Leaves – plus more for garnish
½ Cup Asiago Cheese – finely grated and packed, plus more for garnish
1 ½ tsp Kosher Salt
¾ tsp Ground Black Pepper
Place a large, rimmed baking sheet inside the oven and preheat to 400 degrees F.
Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
Carefully remove the baking sheet from the oven and dump the potatoes out on the baking sheet and spread out into a single layer. DO NOT overcrowd the pan!
Roast in the oven for 45 minutes – 1 hour, flipping twice through cooking process*, until golden browned and crisp. Taste and adjust for seasoning with salt and pepper.
To serve: Transfer to a serving dish and garnish with additional asiago cheese and rosemary if desired. Serve immediately and enjoy.
Chloe’s Recipe | Honey-Roasted Carrots With Cumin
1 pound carrots
3 tablespoons extra-virgin olive oil
3 tablespoons honey
3⁄4 teaspoon ground cumin
1⁄2 teaspoon kosher salt, plus more for seasoning
1⁄4 teaspoon ground black pepper, plus more for seasoning
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Trim away the carrot greens (you may leave 1 inch of greens for presentation, if desired). Peel and place in a large bowl.
In a small bowl, whisk the oil, honey, cumin, salt, and pepper. Toss with the carrots until they’re evenly coated.
Lay the carrots in a single layer on the baking sheet and drizzle any remaining liquid from the bowl on top. Roast for approximately 30 minutes, flipping halfway through, until lightly caramelized and tender. Add more salt and pepper to taste, if desired. Serve hot.
Note: For an alternate version, try cutting the honey in half to 1 1⁄2 tablespoons and adding 1 1⁄2 tablespoons of pure maple syrup.
Julia’s Recipe | Thanksgiving Cranberry Sauce (so easy but very tasty)
12 ounces Fresh Cranberries
3/4 cups Granulated Sugar
1 Tablespoon Loosely Packed Orange Zest
1/2 cup Freshly Squeezed Orange Juice
1 stick Cinnamon
Pick through the cranberries and discard any that look shriveled or mushy. Rinse the remaining cranberries well, then place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Give it a stir, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring the mixture every 5 minutes to ensure the bottom doesn’t burn. After 15 minutes, the cranberries should all be popped. Remove the pan from the heat, and remove the lid. The sauce will look very liquidy, but as it cools, the sauce will thicken up significantly. After the sauce has cooled completely, you may add additional water if you desire a thinner texture. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled. Enjoy!
Cranberry sauce can be made 2–3 days ahead of time before serving.
Toni’s Recipe | Salted Caramel Pumpkin Cheesecake
For the Crust
1 and 1/2 cups graham cracker crumbs
2 T granulated sugar
1/3 cup butter, melted
For the Cheesecake
3 (8 ounce) packages of cream cheese, softened
1 and 1/2 cups brown sugar, packed
1 and 1/2 cups pumpkin
3 and 1/2 T all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
4 eggs, room temperature
Salted Caramel Sauce
Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9 inch springform pan. Bake for 8-9 minutes.
Reduce oven temperature to 325 F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg and ginger. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don’t over beat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
Bake at 325 F for 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
Team’s Recipe | Thanksgiving punch for a crowd
(TO FIT A 2-GALLON DRINK DISPENSER)
2 gallons apple cider (not spiced)
12.2 ounces caramel syrup (1 bottle)
1 Tablespoon pumpkin pie spice
Pour apple cider into a drink dispenser (all but 1/4 of the 2 gallons).
Then pour in entire bottle of caramel syrup.
Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top).
Add cinnamon sticks and sliced apples.
Serve chilled, at room temperature or warm. Stir occasionally to keep the flavors equally distributed.