Home Chef’s Guide to Thanksgiving

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Have all the warmth, togetherness, and love of Thanksgiving without the stress and hours in the grocery store, fighting over the last dented can of cranberry sauce. On this year’s Home Chef Thanksgiving menu, easy and delicious sides with quick assembly, that provide flavors that seem as if they took hours and hours to come together. And not just sides; we’re also offering a turkey breast, with simple instructions to roast to pure juicy, tender, deliciousness. Happy Thanksgiving from all of us at Home Chef!

What You’ll Need: 
  • 2 baking sheets
  • 1 medium non-stick pan
  • 1 large non-stick pan
  • 2 medium pots
  • 2 medium oven-safe casserole dishes
  • 1 small oven-safe casserole dish
  • Aluminum foil
  • 1 colander
  • 6 mixing bowls
How We Recommend You Do It: 

 

The Turkey Breast Roast

Place your turkey in refrigerator upon receipt. Our fully cooked Turkey Breast Roast can be cooked frozen or thawed for maximum flexibility. To thaw, place unopened roast in refrigerator for 1-1½ days, or until thawed. When thawed, keep in refrigerator until ready to cook on Thanksgiving Day.

 

Get a Head Start on Dessert

Make the Apple Cranberry Crumble up to 8 hours in advance – Thanksgiving morning is perfect. Let it cool completely, then keep at room temperature. Cover loosely with foil, if desired. When ready to serve, cover with foil and reheat in a 400 degree oven until warm, about 10-15 minutes. 

 

 

Roast the Turkey

Preheat the oven to 350 degrees. Unwrap your turkey from plastic packaging and rewrap in aluminum foil. 

 

*If frozen, place on baking sheet and roast in hot oven for about 2 ½ to 3 hours or until the turkey reaches a minimum internal temperature of 145 degrees. Our turkey comes fully-cooked, so we recommend only heating to 145 degrees to prevent it from overheating and drying out. Let the turkey rest for 15-20 minutes. Keep turkey tented with foil until ready to serve.

*If thawed, place on baking sheet and roast in hot oven for about 2 to 2 ½ hours or until the turkey reaches a minimum internal temperature of 145 degrees. Our turkey comes fully-cooked, so we recommend only heating to 145 degrees to prevent it from overheating and drying out. Let the turkey rest for 15-20 minutes. Keep turkey tented with foil until ready to serve.

 

Prep the Sides

While the turkey roasts, prepare the sides:

 

  1. Complete green bean casserole through Step 2 (transfer to baking dish). 
  2. Prepare the stuffing through Step 2 (transfer to baking dish). 
  3. Boil potatoes and prepare garnishes for mashed potatoes as shown through Step 2. Boiled potatoes can be returned to pot and kept covered until ready to mash. 
  4. 10 minutes before turkey is finished, make biscuit batter through Step 1 (dividing batter into nine equally-sized biscuits on baking sheet).  

 

Finish the Sides

 

While the turkey rests, increase the oven temperature to 400 degrees. Bake your green bean casserole, biscuits, and stuffing.

While sides are baking, finish the mashed potatoes as shown in Step 3, and make honey butter as shown in Step 3 of the biscuits recipe.

 

And just like that, your feast is complete! Happy Thanksgiving!

 

Some Make-Ahead Tips from the Pros:

 

  • Green bean casserole can be prepared ahead up to Step 3. Store your green bean mixture in an airtight container or baking dish covered with plastic wrap, up to 1 day in advance. If baking right out of the refrigerator, add 10 minutes to baking time.
  • Bake the biscuits Thanksgiving morning. Pop them back in the oven for 5-10 minutes to warm before serving in a towel-lined basket or bowl. 
  • Biscuit honey butter can also be made in advance and refrigerated for up to 1 week. Let butter sit at room temperature before serving, at least 1 hour.
  • Ciabatta for stuffing can be cut or torn into bite-sized pieces up to 1 day in advance. Keep in a plastic bag at room temperature until ready to use.
  • Mashed potatoes can be made 1 day in advance, but do not prep garnishes. Store refrigerated in an airtight container, then reheat in the microwave or on the stove. (More warm milk may be needed to restore creamy consistency.) Garnish with bacon, green onions, and cheese.


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How We Recommend You Do It:
Thaw the Protein

If frozen, thaw for 2-3 days in the refrigerator, depending on the protein selected. Note: If still frozen Thanksgiving morning, place protein still in its wrapper in a large bowl or sink of cold tap water, and replenish with cold water every 30 minutes until thawed. 

 

Heat the Protein

Heat your protein in the oven according to package instructions. Let meat rest for 20 minutes after cooking.

 

Heat the Sides

Heat sides according to the package directions. For best results, we recommend heating them in the oven in the following order:  

  1. Mashed potatoes
  2. Traditional Stuffing or Cornbread Dressing
  3. Green Bean Casserole
  4. Sweet Potato Souffle
  5. Turkey Gravy

Tent sides with foil to keep warm until you are ready to serve.

 

Warm the Rolls

Preheat the oven to 350 degrees. Remove plastic wrapping from Hawaiian Rolls and place on a baking sheet. Bake for 2-3 minutes until warm. Serve in a towel-lined bowl or basket.

 

Carve up your protein, belly up to the table, and enjoy!