Everything looks great. I am thinking, with my little family of four, about some dips and appetizers, and something else. No one is particularly fond of turkey, possibly an all-day ragu. I don't know, everything is looking very non-traditional. Still kind of waiting for the lightning bolt to hit. Either way, it will be so much fun to have my two adult daughters home. Thanks for the videos and enjoy your holiday, Ms. Roman.
I always find that as a great time to skim her amazing cookbooks (and videos). If I'm just not sure, or it's a gathering that doesn't require a "Standard meal plan," like many holidays do, a few moments with her books and I get, as you say, 'the lightning bolt' and it is always a great meal. Her, and occasionally, Ina Garten (when I don't mind getting a little fussy), are the only cooks that have succeeded in that for me. (And, yes, Ina Garten can surprise me quite often especially lately, with 'Unfussy' delicious food, as well)
This all looks so good - thank you! What a generous Home Movies Tuesday. The stuffing looks perfect - I too love a stuffing stuffed with celery. The apple tart looks divine. Shallots roasted with the turkey = brilliant.
She did it for twelve, I'm sure one more person isn't going to affect anything enough, especially if making her full dinner with all those sides and stuffing. Just have a Happy Thanksgiving.
My favourite tip for thanksgiving/christmas leftovers - my mom used to take all the various leftovers and make them into croquettes and fry them in a pan. Yum yum!!
All these recipes look amazing Alison! I'm Canadian but I might just have to do an American thanksgiving this year and test all of these out :)
Love your videos (this one is particularly good) and can't wait to watch again while I cook these recipes! Trying to convince the children that the stuffing does not need sausage.
Really grateful for you Alison Roman - your humor, kindness and above all great recipes. Really looking forward to making several of these ones here. Always a treat when one of your "Home Movies" is released - improves a good day, and brightens a tough one. Happy Thanksgiving to you.
Hey, just curious - is there any reason why one WOULDN'T want to roast the turkey on a wire rack set into the sheet pan? I'm thinking of doing this to raise the bird off the pan so it's not swimming in the drippings and also to allow the heat to circulate all around.
I've done it with sheet pan tack and it really doesn't make a difference, unless you use a rack from another pan that raises it 2-3 inches. (AKA - a roasting rack). Neither scenario is ever 100% as the skin underneath will usually stick to either rack no matter how non-stick or greased up it is. (I think the weight of the bird pushes it too much into the rack. Result - Torn skin). At least on the pan it has a low enough rim vs. a roasting pan to allow heat to get close to most areas of the turkey and skin, save for the spine area. Yet, even that works out okay because it's almost like the heat of the pan cooks it.
Best bet is to lay it on a bed of veggies as she did, and most of us do. Some air will get underneath, and the juices will also make the veggies delicious, resulting in another side dish. I use potatoes (chopped) and onions when I do chickens and they are so flavorful as a side dish, and eventual hash if any leftovers. Though I don't think potatoes would stand up to a 3-hour+ turkey roasting.
Turkey question! I'm a big fan of a turkey back.... how would you arrange the shallots to accommodate for a turkey bag? In the bag? Added to the pan outside the back later in the cooking process? I'm also v curious to know how you feel about bird-bags in general. PS: Thanks for the lead time on the recipes. We celebrate Friends-giving in Australian the Saturday before Thanksgiving and I'm totally using these recipes :)
Put the shallots in the bag alongside the turkey. You want them to mingle and steam with the juices for full flavor. Outside the bag they will still cook and get Jammie, but wont absorb as much 'juice', and added after will simply be covering them with juice. Not terrible either way, but you really want the flavor throughout [within?] them.
I don't know her answer, but if your a fan of bag, use it. (Her video seems to dictate her method, but she also always promotes everyone to just cook and tweak as you want and do what makes you happy). I tried once and my only issue is the skin didn't crisp the way I wanted, and it's another step to mess with. I've seen so many recipes and videos for making turkey, and never read/saw one that promoted a bag.
I love that you included salads for Thanksgiving. Definitely gonna try your stuffing recipe, never put wine in before but I will now. Thank you & Happy Thanksgiving.
Spectacular!
Will add another side - latkes with leeks, chives and sour cream!
Everything looks great. I am thinking, with my little family of four, about some dips and appetizers, and something else. No one is particularly fond of turkey, possibly an all-day ragu. I don't know, everything is looking very non-traditional. Still kind of waiting for the lightning bolt to hit. Either way, it will be so much fun to have my two adult daughters home. Thanks for the videos and enjoy your holiday, Ms. Roman.
I always find that as a great time to skim her amazing cookbooks (and videos). If I'm just not sure, or it's a gathering that doesn't require a "Standard meal plan," like many holidays do, a few moments with her books and I get, as you say, 'the lightning bolt' and it is always a great meal. Her, and occasionally, Ina Garten (when I don't mind getting a little fussy), are the only cooks that have succeeded in that for me. (And, yes, Ina Garten can surprise me quite often especially lately, with 'Unfussy' delicious food, as well)
Are you SURE you can roast a turkey on a baking sheet without anything bad happening?
What time can I expect you to drop by?
This all looks so good - thank you! What a generous Home Movies Tuesday. The stuffing looks perfect - I too love a stuffing stuffed with celery. The apple tart looks divine. Shallots roasted with the turkey = brilliant.
Now seem to have 13 for Thanksgiving— problem is to not start drinking at 10A when I start cooking.
Alison? Advice? Anything?
She did it for twelve, I'm sure one more person isn't going to affect anything enough, especially if making her full dinner with all those sides and stuffing. Just have a Happy Thanksgiving.
What about broccoli rabe in the place of the kale?
that would be good but perhaps too bitter (even for me)? maybe a mix or kale/rabe?
yes! perfect.
your squash! pulp and seeds: leave them/eat them? scoop them out after roasting? what did you do?
She left them in for added texture, but they could be scooped out of not wanted.
My favourite tip for thanksgiving/christmas leftovers - my mom used to take all the various leftovers and make them into croquettes and fry them in a pan. Yum yum!!
All these recipes look amazing Alison! I'm Canadian but I might just have to do an American thanksgiving this year and test all of these out :)
Alison: My wife and I watched your video last night and loved the vibes you were putting off. We're looking forward to having your food on our table
Love your videos (this one is particularly good) and can't wait to watch again while I cook these recipes! Trying to convince the children that the stuffing does not need sausage.
Really grateful for you Alison Roman - your humor, kindness and above all great recipes. Really looking forward to making several of these ones here. Always a treat when one of your "Home Movies" is released - improves a good day, and brightens a tough one. Happy Thanksgiving to you.
About those sheet pans, where are they from?
https://www.alisoneroman.com/recommendations/sheet-pans-basic
Hey, just curious - is there any reason why one WOULDN'T want to roast the turkey on a wire rack set into the sheet pan? I'm thinking of doing this to raise the bird off the pan so it's not swimming in the drippings and also to allow the heat to circulate all around.
I've done it with sheet pan tack and it really doesn't make a difference, unless you use a rack from another pan that raises it 2-3 inches. (AKA - a roasting rack). Neither scenario is ever 100% as the skin underneath will usually stick to either rack no matter how non-stick or greased up it is. (I think the weight of the bird pushes it too much into the rack. Result - Torn skin). At least on the pan it has a low enough rim vs. a roasting pan to allow heat to get close to most areas of the turkey and skin, save for the spine area. Yet, even that works out okay because it's almost like the heat of the pan cooks it.
Best bet is to lay it on a bed of veggies as she did, and most of us do. Some air will get underneath, and the juices will also make the veggies delicious, resulting in another side dish. I use potatoes (chopped) and onions when I do chickens and they are so flavorful as a side dish, and eventual hash if any leftovers. Though I don't think potatoes would stand up to a 3-hour+ turkey roasting.
Hey, thanks. My suspicion was that the bird would stick to the rack and you've just confirmed that suspicion.
Turkey question! I'm a big fan of a turkey back.... how would you arrange the shallots to accommodate for a turkey bag? In the bag? Added to the pan outside the back later in the cooking process? I'm also v curious to know how you feel about bird-bags in general. PS: Thanks for the lead time on the recipes. We celebrate Friends-giving in Australian the Saturday before Thanksgiving and I'm totally using these recipes :)
*turkey bag... not Turkey Back :)
Put the shallots in the bag alongside the turkey. You want them to mingle and steam with the juices for full flavor. Outside the bag they will still cook and get Jammie, but wont absorb as much 'juice', and added after will simply be covering them with juice. Not terrible either way, but you really want the flavor throughout [within?] them.
I don't know her answer, but if your a fan of bag, use it. (Her video seems to dictate her method, but she also always promotes everyone to just cook and tweak as you want and do what makes you happy). I tried once and my only issue is the skin didn't crisp the way I wanted, and it's another step to mess with. I've seen so many recipes and videos for making turkey, and never read/saw one that promoted a bag.
I love that you included salads for Thanksgiving. Definitely gonna try your stuffing recipe, never put wine in before but I will now. Thank you & Happy Thanksgiving.
I thoroughly enjoyed watching you cook your entire Thanksgiving spread, and serve it to your guests!!!