How to Cook Thanksgiving Dinner on a Single Frying Pan

Thanksgiving demands a lot from all of us, but it demands more from the dishwasher. If you’re having a little Thanksgiving , it might not make sense to break out all the pots and pans, but luckily you don’t need to. A full day of turkey bread roll complete with cranberry sauce can be cooked in your oven on a single leaf tray.

For me, a minimal turkey meal has five ingredients:

1. Turkey
2. Filling or dressing
3. Starchy carbohydrates such as potatoes or pumpkin.
4. Some green vegetable
5. Cranberry Sauce

I chose turkey thighs pickled in garlic oil (the best part of a turkey or any bird that walks well), a simple shallot filling, a combination of just fried sweet potatoes, red pumpkin, and tender pumpkin. , Brussels sprouts miso and small tins with red orange cranberry sauce. Everything turned out pretty nicely. The turkey, starchy sauce and minced meat cooked at the same speed, while the cranberry sauce took the place of Brussels for the first half hour of cooking, before they were taken out and allowed to cool and the sprouts took their place in the pan.

You can stick with the ingredients I have chosen or play with the players. If you don’t want white potatoes, just focus on the pomegranate yam or skip the tubers altogether and chop up the pumpkin mixture. Likewise, although I left the delicacies and potatoes simple, adding a little olive oil and salt, you can apply the frosting towards the end. If you don’t like Brussels, reconsider your values ​​and then try the green beans – just check the cooking times so you don’t add them to the pan too early. A turkey dinner in a leaf pan is actually quite forgiving, so feel free to riff on mine as you see fit. I’ll go ahead and tell you what I did, because that’s my job.

Turkey pan for dinner

For turkey:

• 2 turkey thighs
• 2 tablespoons kosher salt
• 2 teaspoons of red orange zest (regular orange will work as well)
• 1/2 teaspoon lemon zest
• Half butter, brought to room temperature
• 4 cloves of garlic
• 3-4 sprigs of your favorite herbs, finely chopped

For filling:

• 4 cups dried bread, diced
• 1 cup flavored broth or broth
• 1 shallots, diced
• 1 slice of butter, melted
• 1 egg

For starchy sides:

• 1 small sweet potato
• 1 small reddish brown potato
• 1 pumpkin delicacy
• 2 tablespoons olive oil
• Salt and pepper for flavor

For Brussels:

• 3 glasses of Brussels, hard ends removed and quartered
• 1 tablespoon olive oil
• 1 tablespoon dark miso
• 1 teaspoon sugar

For cranberry sauce:

• 1 cup whole cranberries
• 1/4 orange juice
• 4 tablespoons sugar, halved

Combine kosher salt and citrus zest in a small bowl the day before, then sprinkle on both thighs of the turkey. Place your thighs on a metal wire rack over a plate or shallow bowl and let dry in brine in the refrigerator at least overnight (or up to three days).

When you’re ready to start cooking, preheat the oven to 350 ℉ and start assembling the filling. Place the toasted bread in a bowl, cover with broth, stir and let it soak for five minutes or so. Melt butter and let cool. Beat the egg lightly, then slowly pour in the melted butter, whisking all the way until it is completely mixed. Combine the egg and butter and bread, along with the diced shallots, and spread the filling over half of the baking sheet. (I used a half-sheet baking sheet because it fits in my stupid oven. Your filling may not take up the whole half or the actual shape of the sheet; don’t panic.)

Slice the potatoes into 1/2 inch slices and the delicacy into half moons. Toss in a large bowl with olive oil, salt and pepper, then place in a quarter pan, alternating between slices of each.

Take two five-ounce molds and fill each with cranberries, one tablespoon of blood orange juice, and two tablespoons of sugar. Place the tins in the last quadrant of the baking sheet.

Remove the turkey from the refrigerator and chop four garlic cloves along with five or six sprigs of your favorite herbs. Combine the garlic and herbs with room temperature soft butter using a fork (or hands). Gently separate the turkey skin from the meat by moving your fingers slowly between them, then push the garlic herb oil under the skin, patting on top to distribute it evenly. Place the thighs over the filling, then place the entire baking sheet in the oven.

Combine Brussels sprouts with olive oil, miso and sugar and set aside. After half an hour of cooking, when the cranberries have burst and bubbled, take out the skillet, remove the cranes (you know, “cranberry cakes”) and arrange the sprouts in this quadrant. Return the mold to the oven until the thickest part of the turkey reads 170 ℉ on an instant thermometer, about 25-35 minutes. If the vegetables or turkey skin looks dry during cooking, just moisten them with olive oil or ghee. When the turkey reaches the set temperature, remove the baking sheet from the oven, let it cool for 10 minutes, then burrow in.

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