Thanksgiving Meal Bundle
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Author:
The Spice Guy
Servings
10–12 people (for a ~12 lb turkey)
Prep Time
40 minutes
Cook Time
~3
This menu features a brined and seasoned turkey roasted to golden perfection, a sweet-savory side of roasted squash with the French Toast Blend, and a creamy garlic-ranch mashed potato side using the Garlic Ranch Mix. Every element of the Thanksgiving Bundle is utilized to build a cohesive, flavor-packed holiday feast!
Ingredients
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1 whole turkey (~12 lb)
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1 bag Bird Brine (from bundle)
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3–4 gallons cold water/ice to cover turkey in brining container
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2 Tbsp Perfect Turkey seasoning
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2 Tbsp melted butter
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½ tsp ground black pepper (for Turkey)
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2 lb butternut squash, peeled and cubed (For the Roasted Squash Side)
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2 Tbsp olive oil
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1 Tbsp French Toast Blend
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¼ tsp salt (For the Roasted Squash Side)
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¼ tsp ground black pepper (For the Roasted Squash Side)
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Optional - 2 tbsp chopped fresh pecans
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3 lb russet potatoes, peeled and cut into chunks (For Mashed Potatoes)
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4 Tbsp butter (For Mashed Potatoes)
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½ cup milk (or half & half) warmed (For Mashed Potatoes)
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2 Tbsp Garlic Ranch Mix (For Mashed Potatoes)
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½ tsp salt (adjust to taste)
Directions
1. Brine the turkey
The night before roasting, place the turkey in a large brining bag or container. Add the Bird Brine bag contents and enough cold water + ice to fully submerge the bird, following the instructions on the brine for volume/time. (Usually ~12-16 hours)
After brining, remove turkey from brine, rinse well under cold water, pat dry thoroughly inside & out.
Pre-heat oven to 325 °F (165 °C). Place turkey breast‐side up on a rack in a roasting pan.Rub melted butter evenly over the turkey skin, then sprinkle the Perfect Turkey seasoning and black pepper over the exterior. Tuck wings and tie legs as needed.
2. Roast the turkey
Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
Roast approximately 13-15 minutes per pound (for 12 lb turkey ~2h36m to ~3h).
When the internal temperature reaches 165 °F (74 °C) in the thigh and 160 °F in the breast, remove from oven.
Let the turkey rest for at least 20 minutes before carving. This helps juices redistribute3. Roasted squash side
While turkey is resting (or earlier if you want), prepare the squash: Pre-heat oven to 400 °F (200 °C).
Toss the cubed butternut squash in olive oil, French Toast Blend, salt and pepper. Spread on a baking sheet in a single layer.
Roast for ~25-30 minutes, turning halfway, until cubes are tender and lightly caramelized.
If using, drizzle with maple syrup and sprinkle pecans, then return 5 minutes to toast nuts lightly.
4. Garlic-ranch mashed potatoes
In a large pot, cover potatoes with cold salted water, bring to boil and cook until tender (~15-20 minutes). Drain.
Return potatoes to pot or a warm bowl. Add butter, warmed milk, Garlic Ranch Mix, and salt. Mash until smooth and creamy (or leave a few lumps if preferred).
Transfer to a serving bowl, garnish with chives or parsley.
5. Serve
Carve the turkey and display on a platter. Serve alongside the roasted squash and mashed potatoes.
Optionally spoon pan juices (or a light gravy) over turkey slices.
Garnish everything (if desired) with fresh herbs for a festive look.
Recipe Note
Timing tip: If oven space is limited, roast the squash early and keep warm in a low-oven (~200 °F) covered dish.
Optional gravy: Save turkey drippings, deglaze pan with a splash of white wine or broth, swirl in a little butter + flour or cornstarch slurry to thicken for a simple gravy.
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