Sponsored by Edna Valley Vineyard
This Thanksgiving menu delivers maximum flavor with mostly hands-off work. The turkey gets a dry-brine treatment for four days to give it satiny, flavorful meat, but it’s far less fussy than a wet brine. The vegetable side dishes include some make-ahead components–don’t miss these Parmesan breadcrumbs which are fabulous on just about any vegetable dish–but then cook very quickly on the stovetop just as the turkey is finished roasting.
Menu Timeline
4 Days Ahead
- Rub the turkey with herb salt, and refrigerate. Each day turn it over and return to the fridge.
1 Day Ahead
- Cook and mash the potatoes and spread in the serving dish. Refrigerate.
- Make the vinaigrette for the green beans.
- Remove the turkey from its dry-brine bags and pat dry. Let it sit unwrapped in a roasting pan in the refrigerator overnight.
In the Morning
- Toast the hazelnuts and cut the cauliflower florets for the cauliflower-pear dish
- Let the mashed potatoes come to room temperature
- Make the parmesan breadcrumbs for the green beans.
Three Hours Ahead
- Begin roasting the turkey.
Just Before Dinner
- Cook the cauliflower-pear dish
- Broil the potatoes and garnish with dill.
- Cook and dress the green beans and garnish with the breadcrumbs.
