With Thanksgiving occurring this week, we wanted to share two of our favorite Autumn recipes that are sure to please every group.

Remember that there’s no better holiday celebration than spending time in the kitchen with those you love most. While you’re preparing for the height of the holiday season, consider enjoying our couple classes or signing up the kids to take one of our young chef classes together. It may become your new favorite holiday tradition!  Check out our calendar to see what’s new and to sign up!

Now, let’s dive in!

Roasted Spatchcocked Turkey
While we love a traditional Thanksgiving turkey, we’ve become big fans of spatchcocking our turkeys instead. Not only does it cook in half the time, but when you remove the backbone to be able to flatten the turkey and cook it skin side up it allows the turkey to brown more evenly, creating one delicious, juicy turkey that will please the whole family.

INGREDIENTS
12lb. turkey
2 Tbsp extra-virgin olive oil
1 Tbsp coarse salt
1 tsp freshly ground pepper

DIRECTIONS

1. Preheat the oven to 450˚ Fahrenheit. Rinse the inside and outside of the turkey with water. Pat dry with paper towels.

2. Cut out the backbone – Start with the turkey breast-side down. Use poultry shears to cut along both sides of the backbone, beginning at the tail end. If you hit a tough spot, try cutting with just the tip of the shears.

3. Open the turkey – Set aside backbone (and giblets) for stock. Take hold of both newly cut edges, and open the turkey. Remove any large pieces of fat. Turn the turkey breast-side up.

4. Break the breastbone – Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side. (For better leverage as you work, stand on a step stool.)

5. Flatten the turkey – Place the turkey on a rimmed baking sheet (with a rack inside) breast side up, pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure. Let the turkey rest for 30 minutes.

6. Brush with oil and roast – Using a basting brush, apply oil mixture over the entire bird (2 tablespoons extra-virgin olive oil, 1 tablespoon coarse salt and 1 teaspoon freshly ground pepper). Roast turkey in a 450˚ oven for approximately 1 hour and 10 minutes (internal temperature should be around 160 – 165˚). Cover with foil and let rest for approximately 10-15 minutes. (Remember, your bird will continue to cook while resting so I would take my bird out when the internal temperature reaches 155 – 160˚)

HOW TO CARVE

A spatchcocked turkey requires a slightly different carving technique than a bird cooked the traditional way, but the basic approach remains the same: Remove the legs and wings, and then slice the breast meat.

Step 1: Cut legs from breast

With a sharp chef’s knife, remove each leg by cutting through the turkey where the thigh connects to the breast.

Step 2: Separate drumsticks and thighs

At the joint of each leg, cut drumstick from thigh. Transfer thighs and drumsticks to a warm platter. Tent with foil.

Step 3: Cut wings and breast

On one side, find the joint connecting wing and breast, and cut through it (not shown). Repeat to cut off other wing. Cut breast meat into two pieces, slicing along either side of breastbone.

Step 4: Slice breast meat

Slice the breast meat across the grain. Arrange on the platter with the dark meat, and add the wings.

Butternut Squash Soup with Apples and Rosemary

What a delicious way to start a meal! Smooth and full of flavor, this soup is one of our favorite ways to warm our bellies in the middle of Autumn.  Enjoy as a first course, by itself on a chilly night, or alongside your turkey to help complete your Thanksgiving feast!

INGREDIENTS
3 Tbsp butter
1 onion, peeled and sliced
1 leek, white only, well washed and sliced
3 stalks celery, well washed and sliced
1/2 cup white wine
2 lbs. butternut squash, peeled, seeded and roughly chopped
6 cups chicken stock
salt to taste
nutmeg to taste
white pepper to taste
3 apples, peeled, split, seeded and diced
2 sprigs fresh rosemary, stemmed and chopped
1/4 cup crème fraiché

DIRECTIONS

1. Heat 2 tablespoons butter in a 4-quart sauce-pot over medium heat. Add the onion, leek and celery.

2. Sweat the vegetables without browning. Add the white wine and bring to a boil. Reduce by 2/3.

3. Add the squash and chicken stock and seasonings. Bring back to a boil and reduce to a simmer.

4. Cook for 20 minutes or until squash is very tender.

5. Puree in a blender or food processor. Adjust seasonings and strain. Return to the sauce-pot.

6. In a 10-inch sauté pan, melt the remaining tablespoon butter over medium heat. Add the diced apples and sauté until tender, 3-5 minutes. Add to soup.

7. To serve, ladle soup into bowls and garnish with crème fraiche and rosemary. Serves 6-8.