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Thanksgiving is incomplete without roast turkey and pumpkin pie

Celebrate Thanksgiving with your plates and mouth full.

ET Online|
Nov 27, 2019, 06.14 PM IST
​Filling Thanksgiving​ recipes to impress your guests
Filling Thanksgiving recipes to impress your guests.
This Thanksgiving, let's be thankful for the delicious meals the occasion brings us. From roast turkey to pumpkin pie, prepare an extensive dinner for your loved ones.

These mouth-watering recipes are sure to win over your guests.



Flavored butter:
Unsalted butter (softened) - 250 gms
Olive oil (not extra virgin) - 20 ml
Fresh lemon juice - 10 ml
Garlic cloves (pressed) - 3 large
Parsley (chopped) - 25 gm
Salt (sea salt) - 10 gms
Black pepper - 10 gms

Roast Turkey
Roast Turkey

Onion (quartered) - 2 nos
Garlic cloves - 5 nos
Parsley bunch - 15 gms
Lemon (quartered) - 1 nos
Thyme - 5 gms

- Preheat the oven to 176°C
- Melt the butter in a small saucepan. Add the zest and juice of the lemon, and rest of the mentioned ingredients to the butter mixture. Set aside
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry
- Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity
- Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic
- Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper
- Tie the legs together with string and tuck the wing tips under the body of the turkey
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh
- Remove the turkey to a cutting board and cover with aluminum foil. Let rest for 20 minutes
- Slice the turkey and serve

(The recipe is by Mukesh Sharma, Executive Chef at Sheraton Grand Chennai Resort & Spa)



Whole turkey breast - 1
Turkey breast pieces (bone in and skin on) - 2

For the spice mix:
Sage leaves (loosely packed) - 15-20 or ½ cup of leaves)
Sprigs of rosemary leaves - 4
Garlic cloves - 6-8
Brown sugar - 1 tbsp
Black peppercorns - 2 tsp
Kosher salt - 1 tsp
Vegetable oil - ¼ cup
Extra oil, salt and pepper to brush on at the end

Turkey gravy:
Turkey or chicken stock - 2-3 cups
Butter - 2 tbsp
Flour - 2 tbsp
Generous pinch of black pepper
More salt if needed

Sage And Rosemary Turkey Roulade
Sage And Rosemary Turkey Roulade


urkey roulade:
- Prepare the turkey roulade when the turkey breast has been butterflied, shallow cuts have been made, and skin is prepped
- Rub all of the spice paste over the turkey breast
- Roll up the turkey breast and wrap it with the turkey skin
- Using twine, secure the turkey roulade and wrap it with plastic wrap
- Place the turkey roulade in the fridge overnight, up to one day. (You can keep it at room temperature for up to 1-2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade)
- Preheat your oven to 220°C at least 20 minutes before roasting
- Line a quarter sheet pan (or any baking dish with raised edges) with parchment paper
- Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. Place it on the parchment paper lined baking tray
- Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional)
- Place the baking tray (with the roulade) in the oven at 220°C, for about 10-15 minutes, until the surface turns golden brown
- Reduce the temperature to 140°C and cook further for 20-30 minutes. If you have a meat thermometer, insert it into the turkey roulade and cook until it registers 80°C (residual heat will cook it further to 80°C)
- Baste the turkey roulade with pan drippings half way through the cooking process
- Remove the turkey roulade from the oven and let it rest
- Allow the turkey to rest for 15-20 minutes (in the pan drippings) before serving. Carefully remove the pan drippings and set aside for the turkey gravy. You can also pour the pan dripping over the sliced turkey roulade as well
- After the turkey roulade has been allowed to rest, slice it into ½ inch thick slices
- Arrange the slices on a serving tray garnished with extra herbs and serve with the gravy and other side dishes

Turkey gravy:
- Measure how much pan drippings you get from the turkey roulade in a measuring cup
- Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid
- Place the butter in a pot and let it melt over medium heat
- When the butter has melted, add the flour and whisk until there are no lumps in the flour
- Keep stirring this roux until the colour changes to brown, and it smells quite nutty
- Whisk in the stock, pan drippings and black pepper, and whisk until there are no flour lumps
- Bring the gravy to a boil and then lower the heat
- Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out
- Taste the gravy and season with extra salt if needed

(The recipe is by The Westin Mumbai Garden City)



For the crust:
Unsalted butter (melted and cooled slightly): 120 gms
Vegetable oil: 15 gms
Granulated sugar: 15 gms
Fine salt: 2 gms
All-Purpose flour - 160 gms

For the pie:
Pumpkin purée: 450 gms
Sweetened condensed milk: 450 gms
Eggs (large): 2
Ground cinnamon: 5 gms
Ground nutmeg: 3 gms
Ground cloves: 1 gms

Pumpkin Pie
Pumpkin Pie


For the crust:
- Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms
- Sprinkle the dough in small clumps over the bottom of a 9 1/2-inch deep-dish pie plate
- Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking)
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes

For the pie:
- Heat the oven to 176°C and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating
- Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust
- Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes
- Remove from the oven to a wire rack and let cool completely before serving. Top slices of the pie with whipped cream

(The recipe is by Mukesh Sharma, Executive Chef at Sheraton Grand Chennai Resort & Spa)

House Party? Try These Simple And Delicious Cocktail Recipes

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24 Sep, 2018
Red, white or sparkling, wine in every form is to be loved. Those with a taste for wine know just how delightful the beverage is. From the flavour to the effect, one simply can’t stop at a glass of this delight. However, there is always room for improvement; you can play with the flavours, add a few ingredients and prepare a wine cocktail. All you need is wine and a few ingredients to whip up a cocktail good enough to blow your mind. (Recipes courtesy: Grover Zampa)

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