Easy Thanksgiving Turkey & Pumpkin Cheesecake

Easy Thanksgiving turkey

Ingredients

Roast Turkey

  • 12-18 pound turkey, fully thawed

  • 1 onion, peeled and quartered

  • 1 lemon, quartered

  • 1 to 4 sprigs fresh rosemary

  • 1 to 2 sprigs fresh thyme

  • 1 to 2 sprigs fresh sage

  • kosher salt and black pepper

Herb Butter

  • ¾ cup unsalted butter, room temperature

  • 8 cloves garlic, minced

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 1 tbs fresh rosemary, finely chopped

  • 1 tbs fresh thyme, finely chopped

Vegetables Under Turkey (optional but recommended)

  • 2 onions, peeled and quartered

  • 3 ribs celery, roughly chopped

  • 3 carrots, roughly chopped

Instructions

  1. Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Remove the giblets. 

  2. Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs.

  3. In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.

  4. Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.

  5. Rub the remaining herb butter all over the entire outside of the turkey.

  6. Place the turkey on a roasting rack or on top of a bed of vegetables. Tuck the wing tips under the turkey to prevent them from burning.

  7. Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don’t need to baste the turkey, but do keep an eye on it after it’s about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. 

  8. Let the turkey to rest for 30 minutes before carving. 

*In flyer October 13 - 19, 2024
Recipe and photo credit: Downshift Ology

Pumpkin Cheesecake

Ingredients

Brown Butter Graham Cracker Crust

  • 2 cups graham cracker crumbs  

  • 1/3 cup light brown sugar, packed

  • 1 tsp ground cinnamon

  • Pinch of salt

  • 1/2 cup unsalted butter, browned

Pumpkin Cheesecake

  • (4) 8oz bricks full fat Philadelphia cream cheese, room temp

  • 1 cup  light brown sugar, packed

  • 1/2 cup  granulated sugar

  • 1 tbs vanilla extract)

  • 2 tbs cornstarch

  • 1/4 tsp salt

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp allspice

  • 1/4 cup  full fat sour cream

  • 4 large eggs, room temp

  • (1) 15oz can pumpkin puree (not pumpkin pie filling)

Whipped Cream

  • 2 cups heavy whipping cream

  • 2 tbs powdered sugar 

Instructions

Brown Butter Graham Cracker Crust

  1. Arrange the two racks inside the oven so that one is at the very bottom & one is in the middle. Preheat the oven to 350F and coat the inside of a 9” springform pan.

  2. Cover the bottom and sides of the pan with parchment paper and set aside.

  3. Place the 1/2 cup of unsalted butter in a saucepan over medium heat. Melt and heat until browned. Remove from heat & allow to cool.

  4. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. When the brown butter has cooled, pour into the bowl and stir to coat.

  5. Pour the crumbs into the springform pan and use the bottom of a measuring cup to press it into the bottom and sides of the pan.

  6. Bake for 10 minutes on the middle rack, then allow to cool while you make the pumpkin cheesecake batter.

Pumpkin Cheesecake

  1. In a mixer, add the cream cheese and sugar and mix on low speed until  combined. 

  2. Next, fill a medium-sized pot with about 4 cups of water and place it over high heat.  Also place a large roast pan on the bottom rack of the oven.

  3. Back to the cheesecake – add the vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice and mix on low speed until combined.

  4. Scrape down the bowl and mix in the sour cream, again on low speed.

  5. Mix in the eggs one at a time, low speed. 

  6. Last, mix in the entire can of pumpkin puree on low speed. When it appears to be fully mixed in, remove the bowl from the mixer and mix the batter by hand. Scrape down the sides and bottom to ensure all of the ingredients are combined.

  7. Pour the batter into the crust and spread it smooth. It should completely cover the crust.

  8. Now with the boiling water, open the oven door and pull out the bottom rack just enough for you to access the roast pan. Carefully pour the water into the roast pan and push the rack pack in. Quickly place the cheesecake on the middle rack, directly above the roast pan, and close the oven door. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking.

  9. Bake for 1 hour and 10 minutes. 

  10. When it’s done, turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 1 hour.

  11. Cool at room temperature for 30 minutes. Then transfer to the refrigerator and let it chill overnight.

*In flyer October 13 - 19, 2024
Recipe and photo credit: Butternut Bakery Blog

Annah Kassen