Thanksgiving in One Hour

Serves 4-6

Ingredients:

For the turkey:

• 2 to 4 turkey thighs, deboned (or chicken thighs)
• 1 tablespoon stone ground mustard (or Dijon)
• 1 teaspoon honey
• 4 sprigs fresh thyme, leaves roughly chopped (or 2 teaspoons dried thyme)
• 3 leaves fresh sage, roughly chopped (or 1 teaspoon dried sage or poultry seasoning)
• 1 tablespoon olive oil
• Kosher salt, to taste
• fresh ground black pepper, to taste 

For the potatoes:

• 1 ½ pounds garnet yams, washed and diced in ½ inch pieces (or Gold or Red potatoes)
• 2 garlic cloves, roughly chopped
• 1/2 -1 teaspoon crushed red pepper flakes (more or less to taste)
• 1/2 cup vegetable broth (or water)
• 1 ½ tablespoons maple syrup
• ½ cup toasted walnuts or pecans, roughly chopped
• Kosher salt, to taste
• fresh ground black pepper, to taste

 For the brussel sprouts:

• 1 ½ pounds brussel sprouts, trimmed and halved (or quartered if they’re larger)
• 2 tablespoons fish sauce (or tamari or soy sauce)
• olive oil, as needed
• fresh ground black pepper, to taste

Procedure:

• Preheat the oven to 425°F. Place the Scanpan 7 quart classic roaster (or a large skillet) over medium high heat with the 1 tablespoon of olive oil.

• While the pan is heating combine the mustard, honey, thyme and sage in a small bowl. Season both sides of the turkey thighs with salt and pepper then spread the mustard mixture over the meat side only (leave the skin with just salt and pepper).

• Place the turkey thighs skin side down in the pan and cook, undisturbed, for 4 to 5 minutes or until the skin has turned a golden brown. Flip and cook for 2 minutes. Remove from the pan.

• Turn the burner off and add the potatoes to the roasting pan along with the garlic, crushed red pepper flakes and a few generous pinches of salt and fresh ground black pepper. Add the broth and stir to combine, scraping the bottom of the pan to pick up any fond (brown bits). (If you’re not using the Scanpan 7 quart classic roaster, place the potatoes and turkey in another roasting pan and use the skillet to cook the brussel sprouts).

• Place the turkey thighs skin side up on top of the potatoes. Transfer to the oven and roast for 40 to 45 minutes or until an instant read thermometer inserted in the thickest part of the turkey thigh reads 165°F.

• While the turkey and potatoes are roasting, make the brussel sprouts: In a large skillet (or the same skillet you seared the turkey in) over medium high heat place enough olive oil to cover the bottom of the pan, about 2 tablespoons. Once the oil is hot and shimmering add the brussel sprouts and cook, stirring occasionally, for 10 minutes or until the sprouts are cooked through and a dark brown. Turn off the heat and add the fish sauce, scraping the bottom of the pan to get any fond (brown bits) off. Taste and season with more fish sauce and black pepper as needed.

• To finish the potatoes: When the turkey is cooked through, transfer them to a cutting board or plate and cover with foil while they rest. Use a potato masher or fork to smash the potatoes in the roasting pan. They should be a little chunky still. Taste and season with salt and pepper as needed. Transfer the potatoes to a serving bowl and drizzle the top with maple syrup followed by the chopped nuts.