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Our timeline helps you solve one of the biggest problems for home cooks in the kitchen: multitasking. We’ve combined the steps from all four of the recipes in the meal into a single, easy-to-follow countdown.
- 2 days
Make the turkey brine.
Break down the turkey, brine the crown.
Prep the leg braise and get it in the oven.
Adjust the seasoning of the “gravy,” which should already be thick enough.
Make the candied pecans, store in an air tight container.
Pull the turkey from the brine, pat dry, let dry overnight in the fridge uncovered.
Save 1/3 of the braised turkey leg mix for the paninis and press the rest for the croquette mix.
- 1 day
Cut the pressed leg meat into squares and refrigerate until the day of – any trim can be added to the 1/3 that was saved for the sandwiches.
Put the sweet potatoes in to roast.
Make the mimosa cranberries, store in fridge.
When the potatoes are done, finish the sweet potato purée.
- Morning of
Roast the crown, let rest on the bone.
- 3 hours
Make brioche stuffing mix and butter the bread. Build the sandwiches.
Make the kale salad, but hold off on adding the candied pecans until the last minute.
Make the Brussels sprouts.
Toast the sandwiches on the panini press or in a pan (preferably cast iron).
Bake the sandwiches in the oven. Let them cool, but do not chill.
Bread the croquettes.
- 2 hours
Get the sweet potatoes and cranberries in pots, ready to be reheated, cover with a lid and leave on stand by.
Heat the oven to 325°F to reheat things later.
Fry croquettes, will reheat in oven later.
Make sure potatoes, cranberries and Brussels sprouts are hot.
Reheat croquettes and sandwich squares.
Sprinkle pecans on kale salad.
- 0 min
Every week, world-renowned sommelier, Rajat Parr, shares advice and tasting notes on what to drink with our featured meal.
NV Philipponat “Cuvée Reserve” Brut Rosé, Champagne, France
A richer style of Champagne with red-fruit notes like this rosé will stand up to the turkey while not overpowering the Croquettes or Panini-Pressed Brioche Stuffing. This dish takes influence from classic “cocktail” food and there is no better “cocktail” wine than Champagne. Champagne is a great match with fried food because the acidity in the wine helps to cut through the crunchy textures and cleans your palate from the greasiness that this cooking method provides.
2002 Lopez de Heredia Blanco Crianza “Gravonia”, Rioja, Spain
This wine, made from the Viura grape, has been aged in old American oak casks for 4 years. The oxidation from the aging places the fruit in the bruised spectrum (specifically apple and pineapple) while lending power and textural richness. The savory aspect of this wine melds well with the gravy and the extended time in oak creates a toasty vanilla quality that should complement the sweet potatoes.