This turkey dinner recipe you can use to celebrate the season with a small group of friends or family. It is served plated rather than in a family-style service setting. The recipe is based on four people and is designed to cook ahead of time. In this recipe, we focus on the main components and leave out the gravy and cranberry sauce. You can prepare them in your own way. You can use chicken stock as a base for your gravy.

Before you start, make sure you have enough counter space to work on. I always like to clean the sink and do any dishes from the day before I start new projects.

• Three baking trays lined with parchment paper
• One small roasting pan
• One big pot
• Two pots for the sauces
• 1/2 cup

Dig up the tools in this list from your cupboard as they can come in handy when cooking this recipe.

• Meat thermometer
• Squeeze bottle
• Foodgrade metal ring
• Meat grinder

• Turkey roast
  • 600 (almost 1.5 lb)grams turkey roast or turkey breast
  • 1/4 cups (60 grams) of melted butter
  • 3 crushed garlic cloves
  • 1 cup of water
  • Salt, pepper, paprika powder to taste
• Pommes Macaire
  • 4 large Russett potatoes (about 500 grams)
  • 2 tbsp Cornstarch
  • 3 sprigs of parsley
  • Pinch of nutmeg
  • Salt and pepper to taste
• Vegetables
  • 340-400 grams green beans
  • 1 small squash
  • 2 tbsp Maple syrup (or more if you like it sweet)
  • 2 sprigs fresh thyme
  • Pinch of nutmeg
  • Salt and pepper to taste
  • chilli flakes (optional)

We start with the Pommes Macaire. these are basically mashed potato patties that are then pan-fried in either butter or oil. They are a great alternative to the classic mashed potato.

Boil the potatoes in a pot of water until they are cooked through but not overcooked, about 30 to 45 minutes. They will be done when you can stab a knife in them without much resistance and without crumbling them.

Strain the potatoes and let them cool down until you can peel them. Now you have two options. You can either use a meat grinder to mash them or use a potato masher. In case you end up with chunks of undercooked potatoes, try steaming them to cook them through.

Chop the parsley and mix it with the cornstarch and spices. Form the mashed potatoes into patties. You can use a 1/2 cup to form and shape them. To make them slide out easier, use some oil spray in the cup before filling it with the mashed potato.

Heat butter or oil in a pan and fry the Macaire on both sides for about 2 minutes. Transfer into the fridge, but only cover them when they are cooled down completely.

If you have bought a turkey breast, try to shape it in a cylinder with cooking twine. You can watch this video to learn the technique.

Preheat the oven to 350F (180c). Season the turkey with salt, pepper and paprika. Crush the garlic and melt the butter with the garlic in a small pot. Place the turkey in a roasting pan and drizzle the butter on top. Rub the turkey with the garlic. Add the cup of water and garlic to the pan. If you are using a thermometer, set it to 165 F (74 c). Bake the turkey for 20 minutes and turn it upside down for another 10 to 20 minutes more. Let it rest on the counter for 10 minutes for the juices to settle, and slice the roast into two-finger thick pieces. Serve right away or transfer to your fridge for later.

Start these while boiling the potatoes or while roasting the turkey in the oven.

Peel the squash and take out the seeds. Cube them into pinky sized cubes. In a bowl, combine the squash with maple syrup, salt, pepper and a generous drizzle of oil. Toss to coat and spread them on a baking tray. Roast the squash for about 20-30 minutes or until the squash is cooked.

Wash the green beans and cut off the ends (this is optional). Transfer to a bowl (can be the same one you used for the squash) and combine them with salt, pepper, a pinch of nutmeg and some chilli flakes (optional). Add a bit of oil and toss to coat. Line them on a baking tray and roast them in the oven for about 15 minutes or until the beans are cooked.

Transfer to containers and put them in the fridge for further use.

Preheat the oven to 400F (200C) and line the Pommes Macaire and vegetables on baking trays. Coat the turkey with a bit of gravy and place them also on the baking trays. You can combine the ingredients on one or two trays. Heat the sauces in small pots on medium to low heat.

In the meantime, you can open some presents or set the table. The food is done when it is warm. Start assembling when everybody is seated at the table.
First, arrange the green beans on the plates, followed by the squash. On top of the squash, we place the Macaire, followed by a slice of turkey.
Drizzle the turkey with the gravy and add the cranberry sauce on the side of your creation or on top.
You can garnish this feast with any leftover herbs and serve it immediately.