Thanksgiving Edit

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Image via Domino

To me, Thanksgiving is the exclamation mark on the Autumn season. A time to enjoy the bounty of the harvest and savor the last of the Fall leaves before we turn our attention to Christmas and the winter season.

In honor of my favorite holiday, I wanted to share a round-up of things to help as you get ready for your own Thanksgiving.

THe Menu—

First and foremost, I’ve got to share my go-to Thanksgiving Menu. I change things up here and there, but this is the basis for our meal each year. Sometimes tried and true is best!

Pie Crust Tips + Tricks

I’m hoping to make a Homemade Pumpkin Pie this year for our Thanksgiving gathering. I’ve been working on my pie crust throughout the year, and I recently came across a few helpful articles from King Arthur Baking—

  1. How to Make Pie Crust in Your Stand Mixer

  2. All Butter Pie Crust (because I don’t use vegetable shortening and don’t have access to a good source for Lard.)

  3. Pie Crust Decorating Basics / How to Crimp a Pie Crust (Video)

Other Dessert Ideas

We also usually make a Cheesecake for Thanksgiving because it’s my husband’s favorite, and it’s become a tradition.

And a few years ago I shared Thanksgiving Dessert Ideas If Pumpkin Pie Isn’t Your Thing. All of those options still look so tasty!

Decorating the Table

Moving right along to table decor. Aubergine/purple/magenta, as seen in the image at the top, will always have my heart, but for this year, I am in love with these glittered pumpkins.

I would love to get 3-5 small, white pumpkins and add a gold glitter around the stem. I will run those down the center of the table with gold candlesticks. It’s pretty simple, but I think it will be lovely. I like the use of pumpkins or gourds to add a natural element to a Thanksgiving table.

Here’s the tutorial for Glittered Pumpkins from Childhood Magic—

Place your pumpkin in a box or tray to catch excess glitter. Paint the top of your pumpkin with Mod Podge and sprinkle the glitter over the wet glue. Shake off excess glitter and once the glue is dry, paint another layer of Mod Podge over the glitter to seal it.

I also really like these Twig and Leaf Place Cards (via Bored Panda) to add some color and a little whimsy to the table.


Activities for the Kids

Idea Via Parents.com

I’d like to do an activity with the kids during Thanksgiving week. I really like these trees with watercolor leaves. I can’t find any information on the original activity, but I would use this Leaves Coloring Page from Rae Ann Kelly.

Another idea is a Paper Leaf Table Runner. I like that this has simple materials and the kids could write things they are thankful for on each leaf before it’s all assembled. Maybe instead of using it as a table runner, I could either make it into a wreath or a garland for our mantel.

That’s all I’ve got for now. I hope you have a lovely Thanksgiving full of good food and relaxing time with family and friends!

Thanksgiving Menu Ideas

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Beautiful fall foliage arrangement via the Kirkland’s blog

Thanksgiving is my favorite holiday. It’s low-key and full to the brim with comfort food! What’s not to like?! I also really like that it feels like an exclamation mark to the end of fall, and from there I can turn my attention to Christmas and winter-time. Without further ado, here’s what’s on our menu this year.

Thanksgiving Menu

I am really digging the idea of a Cheese and Fruit Tray as a late lunch / appetizer on Thanksgiving Day. We have guests coming, and I think this would be a great option to have in the fridge for when they arrive.

In terms of the main meal, we will make a Blue Moon Brined Turkey. We have made this for years, and it always turns out well. Naturally, we have to make mashed potatoes and stuffing (because is it even Thanksgiving without it?!)

I’ve been thinking about a kale salad with blue cheese for a while now, so this Kale Salad with Bacon and Blue Cheese seems like a great opportunity to make a big one with festive cranberries.

We make this Orange Bourbon Cranberry Sauce every year. It is so good! I recommend you serve it warm.

I am thinking about making this classic Green Bean Casserole as a side dish as well.

For dessert, we will make our beloved cheesecake, but I seriously considered trying to talk Dylan into this Rustic Pear Baked Custard. It looks tasty, and I like that it’s different than the traditional pumpkin pie. I might find an excuse to make it another time this holiday season.

So tell me, what’s on your must-make list this Thanksgiving?

And in case you are interested, here are my Tips for Throwing a Party and Thanksgiving Dessert Ideas if Pumpkin Pie Isn’t Your Thing.

Blue Moon Brined Turkey

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We found this turkey recipe via A Beautiful Mess and were intrigued by the concept of brining the turkey to help it retain moisture and gain some flavor. We decided to try it out, and we loved how the turkey turned out. We have made it for many years since then, and it always turns out well! However, the original post is a little hard to follow and not written out as a recipe per se. Last year, I decided to clean it up so it was easier to follow, and I wanted to share it here for you all to enjoy as well. Without further ado, here is our favorite turkey recipe.

Blue Moon Brined Turkey

Brine Ingredients 

  • 7 1/2 cups vegetable stock

  • 2 bottles Blue Moon beer

  • 1/2 cup brown sugar

  • 1 cup kosher salt

  • 2 tablespoons whole black peppercorns

  • Enough water to submerge the turkey

Brine Instructions

  • In a big pot, stir together the vegetable stock, beer, brown sugar, and salt over medium heat until the sugar and salt have fully dissolved. 

  • Remove from heat and stir in the peppercorns. 

  • Prepare your thawed turkey for brining by first removing the giblets. 

  • Place the turkey in a brining bag. Fill with the cooled brining liquid and enough water to submerge the turkey. 

  • Seal the bag and refrigerate overnight. 

    • Finding the right container to hold the brining turkey can be tricky. A clean bucket works well, or you can use the turkey roasting pan and fill the bag only halfway. Just flip the turkey halfway through the brining time if you go this route.

  • In the morning, discard the brining liquid. Rinse off the turkey and pat dry with paper towels. 

Roasting Ingredients

  • Yellow onion, cut into fourths

  • Rinds of three or four oranges

    • You can save the oranges and cut into slices for garnish on the serving platter.

  • Two sprigs of Rosemary

  • Two sprigs of Thyme

  • One sprig of Sage

  • Salt & Pepper

Roasting Instructions

  • Preheat the oven to 500°F.

  • Fill the inside of the turkey with the onion, orange rinds, rosemary, thyme, and sage. 

  • Drizzle a generous amount of olive oil over the top of the turkey and rub it all over the skin. 

  • Sprinkle a little salt and pepper all over the bird. Use kitchen twine to tie the legs together, helping the bird keep its shape.

  • Tuck a piece of aluminum foil over the top of the bird. Bake at 500°F for 30 minutes. 

    • High temperatures can more easily create smoke/steam in your kitchen, so don't be afraid to open a few windows. 

  • After the first 30 minutes, reduce the temperature to 350°F, remove the foil, and continue to roast until the turkey reaches around 155°F. Remove the turkey from the oven and rest the bird in a tent of aluminum foil for 30 minutes.

    • You can use an instant read thermometer to check the temperature by sticking the thermometer into the breast, avoiding the bones of the bird. 

    • Some sources suggest your temperature needs to reach 165°-170°F before removing the turkey from the oven. But, after you remove it, the temperature will continue to rise while the turkey rests. 

  • Before serving, remove the onion and aromatics from the inside. Place your turkey on a large serving platter for cutting. If desired, decorate with orange slices and fresh herbs.

Turkey Roasting Times

The general rule for cooking a turkey is 20 minutes per pound. The times below are based on placing the whole turkey on a rack in a roasting pan, and into a preheated 350 degree oven (via Epicurious).

If your turkey weighs 8 to 12 pounds, roast it at:

  • 325°F for 2¾ to 3 hours

If your turkey weighs 12 to 14 pounds, roast it at:

  • 425°F for 2¼ to 2½ hours

  • 400°F for 2½ to 2¾ hours

  • 350°F for 2¾ to 3 hours

  • 325°F for 3 to 3¾ hours

If your turkey weighs 15 to 16 pounds, roast it at:

  • 425°F for 3 to 3¼ hours

  • 400°F for 3¼ to 3½ hours

  • 350°F for 3½ to 3¾ hours

  • 325°F for 3¾ to 4 hours

If your turkey weighs 18 to 20 pounds, roast it at:

  • 425°F for 3½ to 3¾ hours

  • 400°F for 3¾ to 4 hours

  • 350°F for 4 to 4¼ hours

  • 325°F for 4¼ to 4½ hours

If your turkey weighs 21 to 22 pounds, roast it at:

  • 425°F for 4 to 4¼ hours

  • 400°F for 4¼ to 4½ hours

  • 350°F for 4½ to 4¾ hours

  • 325°F for 4¾ to 5 hours

If your turkey weighs 24 pounds, roast it at:

  • 425°F for 4¼ to 4½ hours

  • 400°F for 4½ to 4¾ hours

  • 350°F for 4¾ to 5 hours

  • 325°F for 5 to 5¼ hours

Thanksgiving Dessert Ideas If Pumpkin Pie Isn't Your Thing

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Pumpkin pie is often the first dessert that comes to mind when making a Thanksgiving menu. I, for one, really like it, but I also know many people who do not. So, if you are looking for some alternatives to the traditional pumpkin pie, here you go!

1. Apple Butter Oatmeal Bars 

2. Maple Custard Pie (and Candied Bacon) 

3. Blueberry Crisp 

4. Chocolate-Caramel Pecan Pie 

5. Dark Chocolate Mousse 

6. Caramel Apple Cobbler 

7. Maple Baked Pears with Coconut Cream

P.S. Here's our favorite Cheesecake recipe, which makes a great Thanksgiving dessert. Also, if you are looking for other recipes for Thanksgiving, check out my post with Thanksgiving Menu Ideas.

Thanksgiving Menu Ideas (including gluten free options)

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Thanksgiving is just around the corner, and while I know many people have jumped right to Christmas, I can't help but give this food-centric holiday its due. Thanksgiving is my favorite holiday, and to me, it's the perfect way to send-off the fall season. Below, I have included a few of our Thanksgiving favorites, which we make every year, as well as a few new recipes I am trying this year. My mom eats a gluten free diet, so I am incorporating a few side dishes for her. There are a bunch more gluten free Thanksgiving recipes in my Pinterest board. And I'm working on a post about alternative desserts if pumpkin pie isn't your jam.

Image via Oh Happy Day

The Turkey

We have made this Blue Moon Brined Turkey recipe for several years now. Although the actual recipe is a bit hard to pull out from the post, the results are always worth it. We don't usually add the oranges on the top at the end.

The Sides

In my opinion, every Thanksgiving gathering must have Mashed Potatoes + Gravy. (Don't tell, but I always buy gravy packets.)

I like this simple Stuffing recipe. This year, we are going to try this traditional-style Gluten Free Stuffing, but this Sweet Potato & Pork Stuffing also sounds really good and is gluten free.

This Sweet Potato Gratin (+Spinach) was on my menu last year, and I cannot remember anything about it for the life of me. So, I think I will go back to this Spinach and Cheddar Soufflé, which I made a few years ago and really liked.

If sweet potatoes are your thing, this Sweet Potato Casserole with Pecan topping sounds good. This Smashed Sweet Potatoes with Maple Bourbon Butter sounds and looks heavenly. Or for a very traditional, simple option, this Cinnamon Roasted Sweet Potatoes with Cranberries fits the bill nicely. All three are also gluten free.

I love, love, love this Orange Bourbon Cranberry Sauce recipe. Go easy on the bourbon, though, because it can easily overpower the other flavors.

In terms of salad, I am torn between this Shredded Brussels Sprouts with Cranberries, Pistachios, and Parmesan or this Balsamic Beet Salad with Arugula, Goat Cheese, and Walnuts.

The Sweets

It would not be Thanksgiving for my husband if we didn't make our beloved Cheesecake.

I tried this recipe for Black Bottom Pumpkin Pie last year, and I don't think I left enough time for the pumpkin to set properly. It tasted good but was a bit too runny. If I was making it this year, I think I would use a baking sheet so the crust and chocolate end up being a much thinner layer. It is way too rich otherwise.

I'm planning to make these Maple Baked Pears with Chocolate Crumble and Coconut Cream for Thanksgiving dinner with my parents. They sound amazing, are gluten free, and seem pretty easy to put together.

If you need another gluten free option, this Ginger-Apple Crumble Pie sounds good. And these Individual Pumpkin Custards are a nice gluten free option if you want pumpkin pie but don't want to deal with the crust.

Ok, so tell me, do you have any Thanksgiving favorites? Anything you are excited to try this year?