We are all about efficiency here at Vie! Oh, and great food, too!! After the dust (erm…brown sugar) had settled post- Live Facebook Video Tutorial today (two days before the big turkey day) we thought we’d follow up and include recipes from today’s demo. Check ’em out!
Want to know what how our Meal Planners spend Thanksgiving? See Cindy’s and Matt’s tips.
Keep scrolling for more recipes. We’ve got Turkey {the easy way} and a gorgeous Purple Mash to plate it on!
Thanksgiving Turkey For Two
Prep
Cook
Total
Yield 2-4 servings
Use this recipe if you're only making turkey for a small number of people. It's a little trick that Founder Lynsie has picked up over the years, and also works great pulling double duty for school lunches. Making turkey for a crowd instead? Double or triple this recipe as a great alternative to lugging around a big bird! This turkey cooks in 1/3rd the time of a traditional turkey recipe and is great if you've got a bunch of "white meat only" fans at your dinner table!
Ingredients
For the Brine
1 cup brine seasoning mix *Combine 1/3 cup kosher salt, 1/3 cup brown sugar, 2 Tbsp of the following: garlic powder, whole cloves, and whole allspice, 2 tsp of the following: crushed bay leaves, red pepper flakes, onion powder, soy sauce
1 quart water
1 turkey breast (bone in or out)
For the Crust
2 Tbsp truffle or regular butter
3 Tbsp brown sugar
2 tsp salt
1 tsp red pepper flakes
2 Tbsp dried rosemary leaves, whole
Instructions
For the Brine
Dissolve brine seasoning mix in water.
Add turkey breast and brine in a bowl or closed container for between 1-2 hours.
For the Turkey
Preheat oven to 475 F.
Drain turkey from brine, pat dry and place skin-side up in an ovenproof baking vessel with high sides, like a ceramic pie dish with 2 inch sides.
Cover evenly with butter then sprinkle on Crust mixture.
Scatter rosemary leaves on top and place in the oven for 20 minutes.
After 20 minutes, reduce oven temperature to 350 F and continue roasting turkey breast until golden brown and skin is crisp, about an hour or more, depending on the size of the bird.
Remove from oven, let rest 15-20 minutes, then slice thickly and serve over the Purple Mash (below).
Notes
Feel free to make this your way. Dried orange peel and Chinese five-spice for the crust? No problem. Maybe Herbes de Provence or a Italian twist? Have at it. Make this yours, just follow the technique for a perfectly roasted bird.
Courses Dinner
Cuisine Thanksgiving
SIDE Purple Vegetable Roast or Mash
Prep
Cook
Total
Yield 8-10 servings
I'm sure we could think of a more exotic name for the side dish, but, with the combination of many, many purple vegetables, this name is somehow fitting. Cram in even more, if you like!
Ingredients
1 bunch organic purple carrots, cleaned but unpeeled
3 purple sweet potatoes, peeled
1 bunch beets, cleaned, greens removed (and reserved for another time)
1 red onion, peeled and quartered
1 bag baby purple potatoes
1 head purple cauliflower
4 Tbsp olive oil
2 tsp salt
Instructions
- Prep vegetables: remove tops from carrots, cut peeled sweet potatoes into quarters, peel and top beets and cut in half, and cut cauliflower into florets.
- Divide carrots, sweet potatoes, beets, red onions, baby potatoes and cauliflower florets between 2 roasting pans.
- Drizzle each pan with half of the salt and half of the olive oil and place in the oven to roast for 1 hour.
- Remove from the oven once everything is cooked, allow to cool slightly, then add to a blender* with an inch of water at the base and pulse until all ingredients are smooth.
Notes
Once vegetables are roasted, you can skip the pureeing and enjoy each vegetables separately as you like throughout the week!
Courses Side
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