Thanksgiving Dinner Ideas
Whether you’re hosting Thanksgiving dinner for the first time or you’ve been doing it for years, assembling the holiday menu can be a daunting task. We know what you are thinking! We don’t celebrate Thanksgiving in Ireland, But take a step back and think when was the last time you told your nearest and dearest that you loved them and how grateful you are to have them in your life? Sometimes we forget to feel lucky and thankful for all the people in our lives. The Thanksgiving holiday is a day when we can remember all the things we take for granted on other days, and be thankful for them. Here at Butcher.ie we really love helping you celebrate with your loved ones and our Thanksgiving dinner ideas will be sure to create a feast to be remembered.
Roasted Turkey with Seasoning
You can’t beat the classics, and we have everything you need for a perfect traditional feast, from Turkey to Stuffing. This roasted turkey is simple and no-fuss, but still packed with seasonal flavour. Garnished with clementines, it also makes for an excellent edible centrepiece, its equal parts crispy and juicy. And should you choose to include the Butcher.ie Fresh Homemade Stuffing. This is the standout recipe your Thanksgiving table’s been waiting for.
Prep time 10 minutes Cooking time 3 hours 30 minutes Rest Time 25 minutes
- 1 (12- to 14-pound) turkey, thawed if frozen
- 6 sprigs rosemary, divided, plus more for garnish
- 1lb Butcher.ie Fresh Homemade Stuffing, optional
- 2 tbsp. olive oil
- Irish sea salt
- 2 small onions, quartered
- 2 large carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 head garlic, halved crosswise
- 3/4 c. chicken stock
- Clementines, for garnish
- 1 tbsp of each of the below mixed together
Dried Thyme, Dried rosemary, Dried Oregano, Garlic Powder, Chili Powder, Smoked Paprika, Brown Sugar, Irish Sea Salt and Pepper
- Preheat the oven to 180°C. Pat turkey dry with paper towels.
- Stuff 4 sprigs rosemary into the main cavity, then fill with Herb Stuffing mixture, if desired.
- Tie legs together with kitchen twine. Tuck wing tips underneath the body. Combine oil and Seasoning in a bowl. Rub all over the turkey.
- Place onions, carrots, celery, garlic, and remaining 2 sprigs of rosemary in a large roasting pan. Top with a roasting rack and then turkey.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 73°C, 2 1/2 to 3 ½ hours. (Add stock to pan if vegetables begin to scorch and cover turkey loosely with foil if it browns too quickly.)
- Carefully tilt the turkey to empty juices from the cavity into the pan. Transfer turkey to a cutting board; loosely cover with foil and let rest for at least 25 minutes. Carve turkey and garnish with rosemary and clementines.
Honey And Bourbon Glazed Ham
Nothing says showstopper quite like a glazed ham. The sweet, sticky glaze on this juicy ham is subtly spiced with fennel, coriander and star anise. Absolutely perfect for Thanksgiving, or any other special dinner you want to share with loved ones. It’s so easy to prepare and the results are truly memorable.
Prep time 50 minutes Cooking time 3 hours 30 minutes Rest Time 15 minutes
- One 4.4 kg, bone-in whole ham, at room temperature
- 1 cup sugar
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 4 star anise pods
- 4 bay leaves
- 2 cinnamon sticks
- 2 garlic cloves
- One 1-inch piece of fresh ginger, thinly sliced
- 1 dried red chili
- 1 teaspoon finely grated orange zest
- 2 cups bourbon
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- Preheat the oven to 180°. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 3 hours, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 50°.
- Meanwhile, in a medium saucepan, combine the sugar with 2 tablespoons of water and cook over moderately high heat, swirling the pan occasionally, until a lightly golden caramel forms, 8 to 10 minutes.
- Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chili and orange zest; let sit for about 20 seconds, until fragrant.
- Carefully add the bourbon, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
- Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes, until the top is lightly caramelised.
- Transfer the ham to a platter and let rest for 15 minutes.
- Skim the fat from the pan juices and transfer them to a bowl. Serve the ham with the pan juices.
Roasted Beef Tenderloin
The reverse-sear method ensures perfectly medium-rare tenderloin from edge to centre, with a nicely browned, flavourful crust. Tenderloin, No matter how you cook it, it’s gonna be soft enough to cut with a fork, and if you cook it just right, it gets a melt-in-your-mouth, almost buttery texture, all with a minimal amount of fat. It’s also very easy to carve and serve. Since it has a nice cylindrical shape and no bones, you don’t really have to worry about mastering fancy carving skills or finding the grain or anything like that. Just slice medallions and serve.
Prep time 10 minutes Cooking time 40 minutes Rest Time 10 minutes
- 1 whole (4 to 5 pounds) beef tenderloin
- 4 tbsp. salted butter, or more to taste
- 1/3 c. whole peppercorns, more or less to taste
- Irish Sea Salt (or your favorite salt blend)
- Lemon pepper seasoning
- Olive oil
- Preheat oven to 200 degrees.
- Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavour.
- Sprinkle meat generously with Irish Sea Salt. You can be much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Start with Irish Sea Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
- Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
- Heat some olive oil in a heavy Pan. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the Pan to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
- Place the tenderloin on an oven pan with a rack. Sprinkle the pummelled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 200-degree oven until the temperature reaches just under 60 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
- Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
- To serve, you can spoon the olive oil/butter juices from the pan onto the top of the meat for a little extra flavour.
Here at Butcher.ie we hope you enjoy our suggestions and have a lovely Thanksgiving with your family and friends.