Best Of Thanksgiving

Williams-Sonoma Wednesdays: Best of Thanksgiving

Are you gearing up for a Friendsgiving? Whether you’re in charge of the turkey, the sides, or the drinks, our Williams Sonoma Wednesday is here to help. Not only are these recipes delicious, they’re also easy to make and great for sharing. Happy Friendsgiving! 

Classic Roasted Turkey 

Are you gearing up for a Friendsgiving? Whether you’re in charge of the turkey, the sides, or the drinks, our Williams Sonoma Wednesday is here to help. Not only are these recipes delicious, they’re also easy to make and great for sharing. Happy Friendsgiving! 

Classic Roasted Turkey 

  • 1 turkey, 16–18 lb (8–9 kg)
  • Olive oil
  • Kosher salt and freshly ground pepper
  • Fresh herbs, such as thyme or rosemary sprigs or bay leaves (optional)
  • 1⁄2 cup (4 oz/125 g) unsalted butter, melted and cooled
Prep Time 10 Minutes
Inactive Prep Time 1.5 Hours
Cook Time 2.5–3.5 Hours

SERVES 12–14

 

Best of Thanksgiving Best of Thanksgiving

 

1 Remove the neck and giblets from the turkey and discard or save for another use. Pat the turkey thoroughly dry with paper towels.

2 Drizzle the turkey with oil, then use your hands to spread it all over the skin of the bird. Sprinkle the skin generously with salt and pepper. Tuck the wings behind the back. Place the turkey, breast side up, on a rack in a large roasting pan.

3 Truss the legs with kitchen string (see page 100), if desired. If using herbs, strew them over and around the bird. Let the turkey stand at room temperature for 1 hour.

4 Position a rack in the lower third of the oven and preheat to 400°F (200°C). Put the turkey in the oven and roast for 30 minutes. Reduce the oven temperature to 325°F (165°C). Continue to roast, brushing the turkey with the butter and the pan juices every 30 minutes, until the skin is golden brown all over, 2–3 hours more. To test for doneness, insert an instant-read thermometer into the thickest part of the breast and thigh away from the bone. The breast should register 165°F (74°C) and the thigh 175°F (80°C). 5 Transfer the turkey to a carving board, cover loosely with aluminum foil, and let rest for 20–30 minutes before carving.

 

Green Bean Bundles with Bacon & Brown Sugar 

  • 11⁄2 lb (750 g) green beans, trimmed
  • 8 thick bacon slices
  • 6 tablespoons (3 oz/90 g) unsalted butter, melted
  • Kosher salt and freshly ground pepper
  • 3⁄4 teaspoon garlic powder
  • 1⁄4 cup (2 oz/60 g) firmly packed golden brown sugar
Prep Time 15 Minutes
Cook Time 30 Minutes

SERVES 8–10

1 Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Fill a large bowl with ice water.

2 Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes. Drain and plunge into the ice water to cool. Drain again, pat dry with paper towels, and set aside.

3 In a large nonstick frying pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4–6 minutes. Transfer the bacon to a paper towel–lined plate and let cool. Cut each bacon slice in half crosswise.

4 In a small bowl, whisk together the melted butter, 11⁄2 teaspoons salt, and the garlic powder.

5 Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bundle and wrap a half-slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet, tucking the loose ends of the bacon underneath the bundles. Sprinkle the brown sugar evenly over the bundles and then drizzle with the butter mixture.

6 Roast until the bacon is cooked through and browned, 20–25 minutes. Let stand for 3–5 minutes.

7 Transfer the green bean bundles to a warmed platter, sprinkle lightly with pepper, and serve right away.

 

 Best of Thanksgiving Best of Thanksgivng

 

Maple-Bourbon Smash

  • Ice cubs
  • ¼ cup (2 fl oz/60 ml) bourbon
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • Lemon twist for garnish

Prep Time 2 Minutes

SERVES 1

Fill a cocktail shaker with ice. Pour the bourbon, maple syrup, and lemon juice into the shaker. Stir until thoroughly chilled, about 20 seconds. Strain the mixture into a double old-fashioned glass filled with ice cubes. Garnish with the lemon twist and serve.

 

 

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