Snoopy's Thanksgiving Dinner (Pumpkin Pie & Whole Roast Turkey)
Ingredients: whole fresh turkey, kosher salt, freshly ground black pepper, baking powder, sugar pie pumpkin · 180 min cook time · 800kcal · ~₩75,800
Ingredients
1마리 whole fresh turkey, 0.25컵 kosher salt, 1큰술 freshly ground black pepper, 1.5작은술 baking powder, 1개 sugar pie pumpkin, 6.25온스 all-purpose flour, 10큰술 cold unsalted butter, 0.5작은술 salt, 1큰술 sugar, 3.5큰술 ice water, 1컵 packed brown sugar, 2큰술 maple syrup, 2작은술 cinnamon, 2작은술 ground ginger, 0.25작은술 allspice, 0.25작은술 ground cloves, 1개 freshly grated nutmeg, 0.5컵 milk, 0.75컵 heavy cream, 4개 eggs, 0.75덩어리 white sandwich bread, 3큰술 unsalted butter, 1개 medium finely chopped Spanish onion, 2줄기 finely chopped celery, 1큰술 freshly chopped sage, 1작은술 chopped thyme, 1작은술 chopped rosemary, 1큰술 finely chopped parsley, 0.66컵 fresh turkey stock
Instructions
1. Remove the pop-out thermometer from the turkey, if present.
2. Loosen the skin from the turkey body by inserting gloved fingers between the meat and the skin.
3. Combine 1/4 cup kosher salt with 1 tablespoon freshly ground black pepper. Season the cavity and the meat underneath the skin with about three-quarters of this mixture.
4. Add 1.5 teaspoons of baking powder to the remaining seasoning mixture. Season every inch of the turkey skin with this mixture.
5. Let the seasoned turkey rest uncovered in the fridge for 24 hours.
6. Slice the sugar pie pumpkin in half and remove the seeds and guts. Place the halves cut-side down on a parchment-lined baking sheet.
7. Roast the pumpkin at 325 degrees Fahrenheit for 1 hour.
8. In a food processor, combine 6.25 ounces all-purpose flour and 10 tablespoons very cold, chilled unsalted butter. Pulse until it resembles tiny pebbles and wet sand, with small, barely distinguishable chunks of butter.
9. Transfer the mixture to a medium bowl. Add 0.5 teaspoon salt and 1 tablespoon sugar and mix. Sprinkle 3.5 tablespoons ice water over top.
10. Gently fold the mixture together, mixing as little as possible, until all the flour is hydrated and it forms a cohesive mass. Wrap in plastic wrap and refrigerate for at least 30 minutes.
11. Once roasted, peel the skins off the pumpkins. Allow them to steam off slightly, then scoop about 2 cups of the warm pumpkin flesh into a food processor.
12. Add 1 cup packed brown sugar and optionally 1-2 tablespoons maple syrup to the food processor. Process for 60-90 seconds until very smooth.
13. Add 2 teaspoons cinnamon, 2 teaspoons ground ginger, 0.25 teaspoon allspice, 0.25 teaspoon ground cloves, and a generous grating of fresh nutmeg. Add 0.5 cup milk and 0.75 cup heavy cream.
14. Add 4 eggs to the mixture. Process for an additional minute until smooth and creamy.
15. Lightly flour your work surface, hands, and rolling pin. Roll out the refrigerated pie dough to about two inches wider than your pie pan. Use the rolling pin to transfer the dough to the pie pan.
16. Patch up any imperfections in the dough and refrigerate for 15 minutes.
17. Poke holes in the bottom of the pie crust with a fork. Press a layer of aluminum foil into the bottom and fill with pie weights (e.g., brown rice).
18. Par-bake the crust for 15 minutes at 400 degrees Fahrenheit on a preheated pizza stone.
19. Pour the pie filling into the hot pie shell. Gently tap the pie to remove any stubborn bubbles. Bake for about 25 minutes until the crust is brown and the filling is set but still jiggly.
20. Refrigerate the pumpkin pie overnight.
21. Cut about three-quarters of a loaf of white sandwich bread into 0.5-inch pieces. Place in a 225-degree Fahrenheit oven and bake for 1 hour, tossing occasionally, until completely dry.
22. In a high-walled sauté pan, melt 3 tablespoons unsalted butter until foamy. Add 1 medium finely chopped Spanish onion and sauté until soft and translucent.
23. Add 2 ribs of finely chopped celery and sauté for an additional minute.
24. Add 1 tablespoon freshly chopped sage, 1 teaspoon chopped thyme, and 1 teaspoon chopped rosemary. Sauté for 2-3 minutes to allow the flavors to meld.
25. In a large bowl, combine the cooled bread cubes, 1 tablespoon finely chopped parsley, and the onion, celery, and herb mixture. Add about 2/3 cup fresh turkey stock.
26. Toss everything together and season with kosher salt and freshly ground pepper to taste, aiming for a consistency where everything sticks together but individual bread cubes are still visible.
27. Line the inside of the turkey cavity with a couple of layers of cheesecloth. Stuff as much filling as will fit into the cavity.
28. Tie the cheesecloth shut behind the stuffing and tie the turkey legs together over top using butcher's twine.
29. Place the turkey on a roasting rack (or improvise one if needed).
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