Turkey Day PYP Picks

Enjoy our 2020 PYP Members’ favorite holiday recipes this Thanksgiving!

Jacquie Foradori, 2020 President

The Best Roast Turkey

Kosher salt and freshly ground black pepper
1 tablespoon minced fresh thyme leaves
Grated zest of 1 lemon
1 (12- to 14-pound) fresh turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered
8 sprigs fresh thyme
4 tablespoons (½ stick) unsalted butter, melted

Two or three days before you plan to roast the turkey, combine 3 tablespoons of salt, the minced thyme, and lemon zest. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.

Preheat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.

Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees (put the thermometer in sideways) on an instant-read thermometer. Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.

Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. 

Leanne Watson, Public Relations Advisor

BBQ Chicken Dip

Chicken (1.5-2 breasts)
Olive oil
Pinch of salt
Pinch of pepper
2 Blocks of Reduced Fat Cream Cheese
BBQ Sauce
Lite Ranch dressing
Ranch dressing mix
BBQ dry rub
1.5 block of cheddar cheese (sub mozzarella if you’d like!)
1 package of applewood smoked bacon
Caramelized onions (optional)
Tortilla chips

Coat the chicken breasts in olive oil and some salt and pepper. Heat the oven to 425 degrees and roast the chicken breasts until cooked through (10-15 minuts). Let the chicken cool and then combine the chicken and the rest of the ingredients in a slow cooker. Cook on low for 1 1/2 hours, or until everything has melted. Stir and then serve with tortilla chips.

Mackenzie Farone-Waite, 2020 Past President/Nominating Chair

Sweet Potato Pie

Crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Egg wash:
1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream

Filling:
1 lb sweet potatoes
1/2 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/2 cup heavy cream
2 large eggs
2 Tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon salt

Instructions:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Preheat oven to 350°F.
Peel off the skins of the sweet potatoes and place them in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes (until soft). Drain the boiling water and allow the sweet potatoes to cool.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and blend on high speed until smooth and combined. Spread filling into prepared pie crust.
Bake for 55-60 minutes or until the center of the pie slightly jiggles. Remove the pie from the oven and place it on a wire rack to cool completely.

Cate Foradori, 2020 PR Committee Chair

Mulled Wine

1 Stock pot
1 Bottle of Dry Red Wine (like a Cab Sauv or a Merlot)
2 Cups of Sweet Vermouth (some recipes replace the excess alcohol with fresh-squeezed orange juice or regular apple cider)
⅓ Cup of Sugar or Honey 
2 Tbsps of Mulling Spices
*2-4 Orange Peels for Garnish

Pull out your stock pot and get everything in there, but hold on your spices and the garnish. Get your mulling spices into a tea infuser or bind them in some cheese cloth and tie it up with some baker’s twine. Place the spices into the mix and simmer that spicy mixture for about 20 minutes. Let the mix cool down and then get your fanciest glasses or fun eclectic mug set out. Pour the mix into your favorite cup of choice, then garnish with orange peel. To get the best aroma from your orange peel, twist it and heat them up slightly with a match or over a flame – use tongs to hold the orange peel, please. 

* You can buy these just about anywhere, but we suggest checking out your local shops for these. For those of us who enjoy being #extra, try this recipe for how to make your own dry mulling spices mix.filed under: Press Release