MAKE-AHEAD BOURSIN MASHED POTATOES
PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR – SERVINGS 8
1½ lbs russet potatoes 1½ lbs Yukon gold potatoes 1 cup whole milk 4 tbsp (½ stick) butter, cut into pieces
CITRUS-HERB TURKEY
PREP TIME 15 MIN. – COOK TIME 3 HOURS READY IN 3 HOURS 15 MIN. + BRINING AND RESTING TIME – SERVINGS 18
1 (16–18 lb) turkey 3 tbsp kosher salt Butcher’s twine ¼ cup (½ stick) butter, melted 1 tbsp finely chopped fresh rosemary
1 tbsp fresh thyme 1 lemon 1 orange 2 cups water 2 tbsp finely chopped fresh parsley
STEP 1 Remove any giblets and neck from turkey cavity. Pat turkey dry with paper towels and arrange on rack in a roasting pan. Season inside with some salt. Gently separate skin from turkey breast and rub some salt underneath skin. Rub remaining salt all over outside of breasts, legs, and wings. Cover turkey with plastic wrap and refrigerate 2–3 days. STEP 2 Preheat oven to 425°F. Remove plastic and pat turkey dry all over. Tie legs together with butcher’s twine and tuck wing tips back. STEP 3 In a medium bowl, combine melted butter, rosemary, thyme, and pepper. Grate zest from lemon and orange into bowl. Stir to combine. Brush butter mixture all over turkey. Add the water to bottom of roasting pan. STEP 4 Roast turkey 1 hour. Reduce oven temperature to 325°F and roast another 1¾–2½ hours, until thermometer inserted into thigh reads 165°F, loosely covering breast with foil after 1 hour and adding more water if pan seems dry. STEP 5 Remove turkey from oven and carefully transfer to cutting board. Let stand at least 15 min. Remove twine before carving. Garnish with the parsley.
PER SERVING: 483 CALORIES, 21G FAT, 6G SATURATED FAT, 239MG CHOLESTEROL, 1525MG SODIUM, 1G CARBOHYDRATE, 0G FIBER, 0G SUGAR, 70G PROTEIN
82 OCTOBER/NOVEMBER 2021
SAVORYONLINE.COM
2 (5.2 oz) pkgs Boursin garlic & fine herb cheese, divided 2 large eggs
STEP 1 Preheat oven to 425°F. Peel and cut the potatoes into 2-inch chunks. To a large pot, add potatoes, salt, and enough cold water to cover by 2 inches. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until very tender. Drain potatoes well and return to pot. STEP 2 To a microwave-safe bowl, add the milk, butter, and ½ tsp salt. Microwave 1–2 min., until milk is simmering and butter is melted. Add milk mixture to potatoes and mash with a potato masher until smooth. If making ahead, refrigerate the potatoes and wait to preheat the oven until the next step. STEP 3 In a medium bowl, whisk 1 Boursin cheese until fluffy, gradually adding in 1 egg at a time to fully combine. Add to mashed potato mixture and stir until incorporated. Season with salt and pepper. Transfer mixture to a 2-qt baking dish. Place the remaining Boursin cheese in center of baking dish. Bake 30 min., until fluffy and warmed throughout. Serve immediately.
PER SERVING: 180 CALORIES, 8G FAT, 5G SATURATED FAT, 59MG CHOLESTEROL, 43MG SODIUM, 23G CARBOHYDRATE, 2G FIBER, 3G SUGAR, 5G PROTEIN
CRANBERRY-ORANGE CHUTNEY
PREP TIME 10 MIN. – COOK TIME 0 MIN. READY IN 10 MIN. + CHILLING TIME – SERVINGS 8
1 medium orange 1 medium Granny Smith apple, cored and cut into pieces
1 (16 oz) bag fresh or frozen, thawed cranberries ¾ cup sugar
STEP 1 Into the bowl of a food processor, zest the entire orange. Peel orange and add segments to food processor, along with the apple pieces and cranberries. STEP 2 Pulse mixture into a relish consistency, making sure not to over- pulse. Transfer to a bowl and stir in the sugar. Store in an airtight container and refrigerate until ready to serve.
PER SERVING: 119 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 2MG SODIUM, 31G CARBOHYDRATE, 4G FIBER, 23G SUGAR, 1G PROTEIN
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