Time-Saving Hacks for a Thanksgiving Feast

Chef Jolie Oree-Bailey with Low Country Quisine is sharing the ultimate time-saving hacks for a perfect Thanksgiving feast.

Overnight Roasted Turkey

Savory Injectable Marinade
Approximately 3 Cups for a 12 lb. Turkey

1 ½ c melted butter
½ c olive oil
1 c water
4 Tbsp Worcestershire Sauce
3 Tbsp seasoned salt
3 Tbsp garlic powder
2 tsp onion powder
1 tsp ground bay leaf
1 tsp ground thyme
1 tsp ground black pepper

In a medium-sized bowl, combine all ingredients and whisk until completely combined. Using a meat injector, inject the marinade into several areas of the turkey.  

*It is ok if small amounts of the marinade come out of the turkey as it’s being injected. If large amounts begin to spill out during the injection process, the turkey injection process is complete.

For the Turkey
15 Servings

1 15-16lb turkey-thawed
1 c softened butter
6 c chicken stock
3 Tbsp seasoned salt
1 Tbsp garlic powder
2 Tbsp black pepper
3-4 cups savory turkey injection marinade

Preheat oven to 170 degrees. Inject turkey with savory turkey injection marinade. Butter and season turkey, including underneath the breast skin.

Pour 6 cups of chicken stock into the roasting pan. Place the seasoned turkey breast side up on a roasting rack and cover the roasting pan tightly with aluminum foil.

Roast the turkey for 10 hours. It is not necessary to baste the turkey. The combination of, low temperature, marinade, chicken stock and aluminum foil will allow the turkey to remain moist and flavorful.

The final internal temperature for the turkey should be 170 degrees in the thigh and 160 in the breast. In order to brown the skin, pull the turkey from of the oven just before reaching 170 and 160 degrees. (160 in the thigh and 155 in the breast). 

Preheat the oven to 475 degrees. Return the turkey to the oven uncovered for 15-30 mins. Let the turkey rest 20-30 mins, carve serve and enjoy!

4-Ingredient Cranberry Sauce

4lbs cranberries
1 c orange juice
1 c sugar
½ tsp orange zest

In a medium saucepan over high heat boil orange juice with sugar. Stir the sugar to dissolve.

Once the sugar has dissolved, add the cranberries and return to a boil. Lower heat to a simmer for 10 minutes or until most of the cranberries have burst. 

Once the cranberries have burst, add in orange zest and enjoy!

Slow Cooker Homemade Mashed Potatoes with 5-Minute Gravy

8-10 Servings

5lbs Yukon Gold potatoes
¾ c chicken stock
½ c heavy whipping cream
½ c unsalted butter
½ c sour cream
1tsp minced garlic
1 tsp garlic powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper

Cut potatoes into large pieces.  Add potatoes, chicken stock, and garlic powder, into a 4-qt. slow cooker.

Cook on high for 3-4 hours or 6 hours on low heat. Stir every hour until tender.

Melt butter on medium heat in a saucepan and add minced garlic. Sauté garlic until fragrant. Then add heavy cream, garlic powder, and salt & pepper. Bring butter and heavy cream mixture to a simmer.

Next, using a whisk or hand masher, mash potatoes until smooth. Next stir in the warm butter and heavy cream mixture. Finally, fold in the sour cream. Add additional salt and pepper to taste.

Serve or keep warm until ready to enjoy!

For Gravy

2 Tbsp turkey drippings or bacon fat
2 c chicken stock
¼ c butter
¼ c  all-purpose flour
salt and pepper to taste

Over medium-high heat, melt butter. Once the butter is melted add in turkey drippings or bacon fat, then whisk in the flour. Continue whisking flour and butter until the mixture reaches a light to medium brown color, about 3 mins. Be careful not to burn the flour mixture.

Slowly whisk in chicken stock and season to taste with salt and pepper. Reduce heat to a simmer and cook, whisking until smooth and thick, about 2 mins.

Serve with turkey & dressing and enjoy!

LINK: www.lowcountryquisine.com