Careme Recipes

Ingredients

• Whole turkey, 10–12 lb (smaller bird since you’re also serving duck and beef) 1
• Unsalted butter, softened 6 tbsp
• Fresh sage, thyme, rosemary (chopped) 2 tbsp each, chopped
• Lemon zest + 1 lemon, halved 1 tbsp zest + 1 lemon
• Garlic, Simple Truth Organic Garlic Bulbs (3 ct) 6 cloves (plus extra head for mash) $2.79 / 3 ct
• Kosher salt & black pepper 2.5 tbsp salt + 2 tsp pepper (divided)
• Yellow onion, Organic Jumbo Yellow Onions 1 large, quartered $2.19 / lb
• Carrots + celery 2 carrots + 2 celery stalks, chopped
• Apple, Kroger Fuji Apples – 3 lb bag 1 apple, quartered $4.99 / 3 lb bag
• Apple cider (for roasting + gravy) 2 cups
• Low-sodium chicken or turkey stock 4 cups
• All-purpose flour (for gravy) 1/4 cup
• Yukon Gold potatoes, Organic Yukon Gold Potatoes (bag) 3 lb, peeled and chunked $4.99 / 3 lb
• Butter + cream or half-and-half (for mash) 4 tbsp butter + 1–1.25 cups warm cream
• Salted butter (optional finish for gravy) 1 tbsp

Instructions

1. Prep the turkey the day before if possible. Pat the turkey very dry (remove backbone to spatchcock for fastest cooking, optional). Mix softened butter with chopped sage, thyme, rosemary, lemon zest, 2 grated garlic cloves, 1.5 tbsp salt and 1 tsp pepper.
2. Loosen breast skin and rub half the herb butter under skin; spread remaining over entire bird. Place on a rack set over a large rimmed sheet; tuck onion, carrot, celery, apple, and lemon halves underneath. Refrigerate uncovered overnight for extra-crisp skin (or at least 1 hour).
3. Start slow-cooker mash (4–5 hours before dinner). Add potatoes, 4 smashed garlic cloves, 1.5 tsp salt, 1 cup stock and 2 tbsp butter to slow cooker. Cook on High 3–3.5 hours until tender; switch to Warm. Mash in remaining butter, 1–1.25 cups warm cream, and pepper to taste before serving.
4. Roast the turkey. Preheat oven to 450°F. Pour 1 cup cider + 1 cup stock into the pan. Roast turkey 20 minutes to brown, then reduce to 350°F and roast until thickest breast hits 155°F and thigh 165°F, about 1 hr 15–35 min more for a spatchcocked 10–12 lb bird (longer if not spatchcocked). Baste once or twice with pan juices.
5. Rest and make gravy. Transfer turkey to a board; tent loosely 25–30 minutes (temps will rise). Strain pan drippings into a fat separator. Skim 4 tbsp fat; measure 2 cups defatted juices (top up with stock if needed).
6. Make cider gravy on the stove. In a saucepan, whisk 4 tbsp reserved fat with 1/4 cup flour over medium heat for 2 minutes. Slowly whisk in 1 cup cider, then 2 cups drippings/stock. Simmer 5–7 minutes until glossy and thick. Season with salt/pepper; whisk in 1 tbsp butter for sheen.
7. Finish the mash. Just before serving, mash potatoes smooth, thin with a splash of warm stock/cream if needed. Taste and season.
8. Carve and serve. Carve turkey; serve with slow-cooker garlic mash and warm cider gravy.

Ingredients

• Whole duck (5–6 lb) 1
• Kosher salt & black pepper 2 tsp salt + 1 tsp pepper
• Garlic, Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, smashed $2.79 / 3 ct
• Apple cider 1.5 cups (divided)
• Brown sugar 2 tbsp
• Whole-grain mustard 1 tbsp
• Apple cider vinegar 1 tbsp
• Fuji apples, Kroger Fuji Apples – 3 lb bag 2 apples (1 diced for glaze, 1 sliced for sprouts) $4.99 / 3 lb bag
• Brussels sprouts, Kroger Brussels Sprouts BIG DEAL! 24 oz 24 oz, trimmed and halved $6 / 24 oz
• Red onion, Organic Jumbo Red Onions 1 small, sliced $2.49 / lb
• Olive oil 3 tbsp (divided)
• Maple syrup 2 tbsp
• Butternut squash, Organic Butternut Squash ~2 lb, peeled and cubed (about 6 cups) $1.99 / lb
• Fresh thyme or sage (optional) 1 tbsp, chopped
• Butter 2 tbsp

Instructions

1. Prep the duck. Pat very dry. Score the skin in a shallow crosshatch without cutting into meat; prick fatty areas on legs. Season all over with 2 tsp salt and 1 tsp pepper. Refrigerate uncovered at least 1 hour (or overnight) to dry the skin.
2. Make the apple-cider glaze. In a small saucepan combine 3/4 cup cider, 2 tbsp brown sugar, 1 tbsp mustard, 1 tbsp vinegar, and 1 finely diced apple. Simmer 8–10 minutes until syrupy and apples are tender. Reserve for basting.
3. Roast the duck to render fat. Preheat oven to 300°F. Set duck breast-side up on a rack in a roasting pan; scatter smashed garlic in pan with 1/2 cup water. Roast 1 hour, pouring off fat once or twice (save for future roasting!).
4. Crisp and glaze. Increase oven to 400°F. Brush duck with glaze; roast 20 minutes. Brush again; roast 15–20 minutes more until skin is deep golden and thigh hits 170–175°F. Rest 15 minutes.
5. Roast the Brussels sprouts and squash while duck finishes. Toss sprouts and red onion with 1.5 tbsp olive oil, salt, and pepper; spread on a sheet pan. Toss butternut with 1.5 tbsp olive oil, 2 tbsp maple syrup, salt/pepper; add thyme/sage if using. Roast both at 425°F for 18–22 minutes, flipping once, until browned and tender.
6. Finish sides. Toss sprouts with thinly sliced apple and a splash (2–3 tbsp) warm cider; adjust salt. Melt 2 tbsp butter over the hot squash and toss to glaze.
7. Carve and serve. Carve duck; brush with any remaining warm glaze. Serve with Brussels sprouts–apple mix and maple-butter butternut.

Ingredients

• USDA Choice Certified Angus Beef Ribeye Roast Rolled & Tied (sale) 1 roast, ~3 lb $17.59 / lb
• Kosher salt & black pepper 1.5 tbsp salt + 2 tsp pepper
• Fresh rosemary & thyme, chopped 1 tbsp each
• Garlic, Simple Truth Organic Garlic Bulbs (3 ct) 4 cloves, minced $2.79 / 3 ct
• Olive oil 2 tbsp
• Unsalted butter 4 tbsp (divided)
• Cauliflower, Organic Cauliflower 2 lb, cut into florets $2.99 / lb
• Lemon 1 (zest + juice)
• Baby bella mushrooms, Simple Truth Organic Whole Baby Bella Mushrooms 16 oz 16 oz, sliced $5 / 16 oz
• Leeks, Organic Leeks 2 small, white/light green parts sliced $5.49 / lb
• Beef stock (low sodium) 1.5 cups
• Dry red wine (optional) 1/2 cup
• Fresh parsley (optional) 2 tbsp, chopped

Instructions

1. Season the roast. Pat ribeye dry. Mix 1 tbsp salt, 1 tsp pepper, chopped rosemary, thyme, and minced garlic with 2 tbsp olive oil; rub all over. Let stand at room temp 45–60 minutes while you prep sides.
2. Start the cauliflower. Toss florets with 2 tbsp melted butter, lemon zest, salt, and pepper. Spread on a sheet pan; reserve lemon juice.
3. Roast the beef. Preheat oven to 450°F. Place ribeye on a rack in a roasting pan. Roast 15 minutes, then reduce to 325°F and continue 35–55 minutes until center hits 122–125°F for medium-rare (thinner roasts cook faster).
4. Roast the cauliflower alongside. Put the cauliflower in with the ribeye once oven temp drops to 325°F. After 20 minutes, increase heat to 400°F once beef is out resting to finish browning if needed, total 25–35 minutes until golden and tender. Toss with lemon juice to finish.
5. Rest the beef. Transfer roast to a board, tent with foil, and rest 20–30 minutes (temps rise to ~128–130°F).
6. Make mushroom–leek pan sauce on the stove. Pour off excess fat, leaving 1 tbsp in the pan. Set pan over medium-high; add 2 tbsp butter, sliced leeks, and a pinch of salt. Sauté 3–4 minutes. Add mushrooms; cook until browned and their liquid evaporates, 6–8 minutes. Deglaze with red wine (or a splash of stock), scraping brown bits. Add 1.5 cups beef stock; simmer 6–8 minutes until silky. Whisk in 1 tbsp butter to gloss; season with salt/pepper and parsley.
7. Carve and serve. Slice ribeye across the grain. Serve with lemony brown-butter cauliflower and spoon over mushroom–leek sauce.