Thanksgiving To-Go Cooking Instructions

Thank you for choosing Centrolina for your Thanksgiving meal - it means a lot to us!

Here are some instructions on how to cook some items that may need special instruction.

I hope you have a wonderful Thanksgiving and see you soon!

Chef Amy

To Cook Turkey:

How long will it take?

For a unstuffed turkey, approximately 2 hours 45 min - 3 hours; For a stuffed turkey 3 hours - 3

1/2 hours.

How do we cook it?

Set rack at lowest position in oven; preheat to 325°F. Take your turkey out one hour before cooking; let sit at room temperature.

Stuff loosely with stuffing if desired. Place turkey in pan, loop string around turkey’s back, tuck wings under, and tie legs together loosely.

Brush with olive oil. Roast until beginning to brown, about 1 hour.

Cover with aluminum foil. Remove aluminum foil to get skin more golden in color when you are close to the finish line, approximately 10-15 minutes before final cooking.

How do we know when it is done? Roast until thermometer inserted into breast is 165F

and part of thigh registers 170-175 F. The leg should wiggle easily and juices should be clear.

Transfer to turkey platter, let stand 30 minutes - this allows the meat to rest and all the juices to settle inside the turkey.

To Cook the Chicken:

How long will it take?

50-65 minutes, depending on the oven.

How do we cook it?

1. Sprinkle with salt and let sit 1 hour at room temperature to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

2. Place a rack in upper third of oven and set a 12" cast-iron skillet or other heavy bottom skillet on rack. Preheat oven to 425°.

3. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with olive oil; sprinkle with salt and pepper. Drizzle additional oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes or so.

Pappardelle Kugel & Stuffing

Heat oven to 350 degrees.

Your container can go straight into the oven.

If changing container, butter the inside of a 2 1/2-quart gratin dish or baking pan. Place your kugel mixture in the dish,

bake 25-30 minutes, uncovered until nicely brown and hot in the interior.

Mashed Potatoes, Cauliflower, Green Beans, Farro, Brussels Sprouts

Heat oven to 350 degrees.

Your container can go straight into the oven. If changing container, cover with aluminum foil and warm in oven for 15-20 minutes, until warm.

Pumpkin Raviolini, Butter & Sage

Boil water with salt. Place ravioli in boiling water for 3 minutes until al dente or softer, depending on taste. Warm butter and sage in sauté pan, add a pinch of salt and pepper. Add 1 small ladle of cooking water and bring to a boil. Add pasta and simmer briefly until incorporated.

BONUS - Leftovers Recipe!

Turkey and Butternut Squash Chili

Ingredients

2 tablespoons olive oil
1 onion, chopped

1 cup chopped celery
2 cloves garlic, smashed with the back of the knife
8 sage leaves

Roasted turkey breast - breast or leg
1 pound butternut squash - cut in half, seeded, skin in tact

4 cup chicken broth or turkey broth
1 jalapeno minced

2 C diced tomatoes
1 (15 ounce) can cannellini bean beans with liquid
Roasted turkey breast - breast or leg

Direction

Preheat oven to 400. Place squash skin side down and drizzle with olive oil, salt and pepper; cover with aluminum foil. Roast for 25-30 minutes until flesh is tender. When cool, scoop out the flesh, leaving in large chunks.

Heat olive oil in a large pot over medium heat. Add onion, celery, garlic and sage ,cook and stir for 3 minutes. Add chicken broth, jalapeno, tomatoes. Bring to a simmer, then reduce heat to medium-low, add the squash and simmer for 20 minutes. Add the cannellini bean, bean broth and turkey, shredded. Simmer or another 5 minutes or so to incorporate.

Garnish with scallions, parmesan, olive oil