Thanksgiving traditions with a modern twist
Impress guests of all generations this Thanksgiving by incorporating classic, favorite dishes infused with contemporary flavors.
To make the holiday relaxed, start planning and shopping for the meal in advance. Ask guests to contribute side dishes to the meal. This saves both time and money, allowing everyone to contribute to the holiday celebration.
Make It Modern
While Americans of all ages share many Thanksgiving traditions, a new Butterball survey found generational differences in cooking methods and flavors for the holiday meal, as well as celebratory activities.
For example, most family members prefer traditional recipes, but 60 percent of the Millennial generation (ages 18-30) are looking for new, experimental recipes to update their Thanksgiving meal.
Roast Turkey With Mediterranean Rub
Source: Courtesy of Butterball
- 1 14 to 16 pounds turkey, thawed if frozen
- 1 cup chopped fresh flat leaf parsley
- 1/4 cup ground dry lemon peel
- 4 teaspoons granulated sugar
- 4 teaspoons sea salt
- 4 teaspoons chopped fresh rosemary leaves
- 1 tablespoon dry oregano leaves
- 2 teaspoons ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- Preheat oven to 325 F.
- Remove neck and giblets from turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey breast side up on a flat rack in a shallow roasting pan.
- Roast turkey about 1½ hours. Cover breast loosely with aluminum foil to prevent overcooking.
- While turkey is cooking, combine parsley, lemon peel, sugar, salt and spices to make the rub. Set aside.
- Roast turkey another 1½ hours, or until meat thermometer reaches 180 F when inserted into the deepest part of the thigh muscle.
- Let turkey stand 15 minutes before carving. Sprinkle rub on sliced turkey or rub over entire turkey when it is removed from the oven.
- Rub is best if used within 24 hours. Follow cooking times according to package directions; times vary by size of turkey.
Asiago Whipped Potatoes With Turkey Bacon
Source: Courtesy of Butterball
- 2 pounds boiling potatoes, peeled and cut in half
- 1 tablespoon olive oil
- 1 large leek, white part only, cut in half lengthwise and sliced thin
- 5 ounces asiago cheese, grated
- 2 tablespoons butter, softened
- 3/4 cup turkey bacon, cut into ¼-inch pieces and sautéed crisp
- Salt and black pepper to taste
- Place potatoes in a pot with cold water about 1 inch over the top of potatoes. Bring to a boil. Reduce heat and simmer potatoes 10 to 15 minutes, or until tender when pierced with a fork.
- Heat olive oil in a small skillet on medium heat. Cook and stir leeks two to three minutes or until tender, but not brown. Remove from heat and set aside.
- Drain potatoes, reserving cooking liquid. Add grated Asiago, butter and cooked leeks to potatoes.
- Mash until fairly smooth, adding ½ to ¾ cup of the reserved cooking liquid. While mashing, add salt and pepper to taste. Fold in the crisp turkey bacon.
Easy Pumpkin Cream Pie
Source: Courtesy of Nestle
- 1 9-inch prepared graham cracker crust
- 1 15 ounces can pumpkin
- 1 5.1 ounces package vanilla instant pudding and pie filling mix
- 1 cup evaporated milk
- 1 teaspoon pumpkin pie spice
- 2 cups (about 6 ounces) frozen whipped topping, thawed and divided
- 1 cup raspberries (optional)
- Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in a large mixer bowl; beat for 1 minute or until blended. Fold in 1½ cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in the refrigerator overnight or at least 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.