Where to Buy Thanksgiving Dinner Joppa MD

Redner’s Markets on Joppa Town Road is where households in Joppa, MD, should buy Thanksgiving dinner whether they want a ready-to-serve catered menu or high-quality ingredients to prepare all of the traditional holiday dishes.

THE CLASSIC THANKSGIVING FEAST

Thanksgiving menus may vary from family to family, with a few staples that consistently star regardless of the changes in hosting venues, family members who make an appearance, or the topic of recent argument. Expect to see turkey, stuffing, cranberry sauce, gravy, potatoes, and pie. Allow Redner’s Markets to make this menu happen – through catering or excellent and affordable ingredients.

Hand-Carved Turkey Breast from Chef Tim’s Meals Made Ready

• Minimum of 6 servings per order
• 6 oz. hand-carved turkey breast
• 4 oz. home-style gravy
• 6 oz. mashed potatoes
• 3 oz. seasoned green beans
• 3 oz. cranberry relish
• 1 dinner roll
• 1 slice of apple pie

Craft Your Own Thanksgiving Feast

Crispy-Skinned, Butterflied Turkey and Gravy

Ingredients:

• 4 onions, chopped
• 4 carrots – peeled and chopped
• 4 celery stalks – chopped
• 2 TBSP dried thyme
• 1 turkey – butterflied
• 2 TBSP vegetable oil (1 TBSP + 1 TBSP)
• Salt and pepper
• 2 qt chicken stock
• 2 by leaves
• 4 TBSP butter
• 4 TBSP flour

Instructions:

1. Butterfly the turkey:
   1. Pat the bird dry.
   2. Lay it breast down on a cutting board.
   3. Press down with one hand and cut on one side of the backbone in the center of the bird, beginning at the tail portion.
   4. Cut through to the neck and slightly open the turkey with your hands.
   5. Make the same cut along the other side of the backbone.
   6. After cutting out the backbone, check for a large chunk of fat near the neck and remove that piece.
   7. Flip the turkey onto its back and spread the legs, pressing hard until the bird cracks and lies flatter.
   8. Tuck the wings under the breasts.
2. Preheat the oven to 450°F and position the oven rack to the middle.
3. Line a broiler pan with foil
4. Spread out just over half of the vegetables across the broiler, and place a rack over them.
5. Rub a tablespoon of oil on the bird and season it liberally.
6. Place the bird on the rack, making sure to tuck the wings behind the back and press down a bit.
7. Roast the turkey, turning the pan every so often until the thickest piece of the breast reaches 150°F and the thickest part of the thigh reaches 165°F, about 1 ½ hours.
8. Whip up the gravy while the turkey roasts:
   1. Chop the neck, backbone, and giblets.
   2. Heat the other tablespoon of oil in a saucepan.
   3. Add the turkey and brown, for about five minutes.
   4. Add the rest of the vegetables and cook another five minutes; the veggies will begin to soften.
   5. Add the stock, thyme, and bay leaves.
   6. Bring to a boil and then reduce to simmer.
   7. Cook for 45 minutes.
   8. Strain and discard solids.
   9. Skim fat off the top of the gravy.
   10. In a separate saucepan, melt the butter.
   11. Add the flour and cook about three minutes, stirring constantly.
   12. Add the strained and skimmed broth in a steady stream, whisking constantly.
   13. Bring to a boil, and reduce to a simmer
   14. Cook for about 20 more minutes, stirring.
   15. Add salt and pepper to taste.
9. Once the turkey is done, take it out of the oven and move the rack to a clean baking sheet.
10. Let the turkey rest for 20 minutes before carving.
11. Pour the juices from the roasting pane through a strainer, and skim off the fat.
12. Whisk these juices into the gravy.

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