Final Meal

Ingredients:
Oven Roasted Turkey:
Turkey
2-3 Sticks of butter
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
3-4 cloves of garlic
1 lemon
5 carrots
1 stalk of celery
1 large onion
16oz of chicken stock
2 bay leaves
Salt and pepper
Pumpkin Pie (https://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie)
1 can of pumpkin puree
Pie crust
Can of evaporated milk
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
3/4 cups of sugar
Japanese Milk Bread(https://www.youtube.com/watch?v=M9le93pztbU&t=372s)

• Tanzhong (flour slurry) 
• 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk
• Bread Dough
• 2.5 cups (320g) bread flour 1 tablespoon (9g) active dry yeast (instant works as well) 3/4 teaspoon (3g) fine sea salt 1/2 cup (120g) whole milk 1/4 cup (56g) granulated sugar 3 tablespoons (42g) unsalted butter, softened 1 whole egg, room temperature
• Egg Wash 1-2 cloves of garlic
  1/4 cup of unsalted butter

Turkey

First, you must do a brine for the turkey. I prefer a dry brine than a wet brine. Let it brine for a day in the fridge. 1 hour before you intend to cook the turkey let it rest at room temperature to raise the heat.

the herb butter needs to be made before you do anything. Preheat the oven to 425 degrees Fahrenheit. Combine the butter with oregano, thyme, paprika, half the zest of the lemon, and black pepper. Separate the turkey skin on top of the turkey breast, while keeping it on top. Take half of your butter mixture and stuff it in between the skin and turkey breast and spread it evenly. Thoroughly salt and pepper the outside and the inside cavity of the turkey. Now with the other half of the butter cover the turkey with it as much as you can. Now you must halve the lemon and onion. With half of each and 2 bay leaves, stuff it inside the turkey cavity. Now, roughly chop carrots and celery stalks into shorter stalks? Place the celery, carrots, half of the onion, 16 oz of chicken stock, and the turkey giblets into the bottom of the cooking tray. Before placing the turkey on top of all of what's in the cooking try to make sure to tuck the wing tips underneath the turkey. Place an oven-safe thermometer in the thickest part of the breast and thigh of the turkey. Once the turkey is fully rested and the oven is completely preheated at 425 degrees Fahrenheit, place the turkey inside the oven and cook at that temperature for 30-45 min or until there is a light golden brown color to the skin. After that, lower the temperature to 355 and cook until the turkey breast reaches the temperature of 163 degrees Fahrenheit. While resting the temperature should rise to pass 165 degrees. Once the turkey is rested for 30 min you can cut the breast off and if the thighs are not to the correct temperature place the turkey back into the oven until it is done. With the juices of the turkey and the vegetables, you can make gravy.

Pumpkin Pie

Preheat the oven to 425 degrees. Mix the dry ingredients into a small bowl. Beat the 2 large eggs into a large bowl. Stir in the pumpkin and sugar-spice mixture into eggs. Then gradually stir in the evaporated milk. Pour it into the pie crust. Place the pie into the oven and cook for 15 minutes. After 15 minutes lower the temp to 350 degrees and cook for 40 minutes or until knife inserted near the center comes out clean.

Japanese Milk Bread

To make the tanzhong, heat up on medium saucepot and pour in the 2 Tablespoon of bread flour and water, and 4 tablespoons of whole milk. Cook and constantly stir until it completely congeals and tacky and let that cool. When waiting for that to cool you can activate the dry yeast, by mixing it with 1/2 cup of whole milk that is around 90-95 degrees Fahrenheit. Now to make the dough, it would be easier with a stand mixer, but I did not have one so it was kinda messy. In a large mixing bowl, pour in the bread flour, sea salt, and the granulated sugar and whisk it all together. Now mix in the tanzhong, 1 whole egg, and milk and yeast mixture until fully incorporated. Taking the dough out of the bowl it will seem a little dry, but kneading it will help. Now start kneading and incorporating 1 tablespoon of butter into the dough at a time. This where the doughs get tacky, keep kneading until it becomes elastic and until fully incorporated. Once it is done kneading let the dough rest and rise for 1-2 hours in a bowl at room temp. Once rested, divide into even balls( 8-9) and place them into a baking tray and let it rest and rise again until double in size. Then brush egg wash on top of the dough balls. Then bake it an oven that has been preheated at 350 degrees for 30 minutes. Now, chop up 1-2 cloves of garlic. Heat up a small saucepan on medium heat, place in 1/4 cups of butter and the chopped garlic, sweat the garlic for 1 minute and remove it from the heat. Once the bread is done brush the garlic butter on top.

The turkey came out pretty well, usually, when cooking the turkey the most important is making sure the breast is not dry while having the thigh cooked through. I mitigated this by placing the thighs first while having the breast facing the oven door. The pie was okay, it took way longer than expected for some reason even though I followed the recipe completely. The pie lacked the pumpkin flavor, it was there but wasn't prominent. I think if I were to make it again I would at a little more pumpkin puree. As for the bread, it was good, I have made this before, but this time it did not look as good as normal. Because I left my square baking tray at my friend's house when we had a Friendsgiving. Thus when I baked the bread it kinda looked ugly.