Thanksgiving has always been our favorite holiday – no surprise there! Mountains of delicious home cooking, friends and family gathering around a heaving table, bottles popping and glasses clinking – there is truly nothing more delightful. We know that Thanksgiving looks a little different this year, so we’re here to help take a little stress away and do most of the heavy lifting so that you can enjoy time with whatever family and friends you’re able to gather close.
Yonder will be closed on Thanksgiving, and all preorders will be available for pickup on Wednesday the 25th between 3pm and 7pm.
You can check out the menu on Tock and place your preorders from now until Thursday, November 19th! Build your own or go with the full package – whatever works for you and yours.
Want to learn more about our menu for Thanksgiving? Let’s talk turkey! Mary’s turkeys are high quality, free-range birds raised without the use of antibiotics or hormones. These come from the same farm as our chickens, and we trust their standards and ethics. Each package comes with half of a 14# bird, which should easily feed a family of four with a polite and manageable amount of delicious leftovers. We’ll do the hard work of breaking down the turkey, cooking its tastiest bits in the fashion that suits them best. We’ll brine the breast with seasonal herbs, black pepper, kosher salt and sorghum molasses to help keep it moist and juicy – handing it over to you ready to cook your way. We’ll confit the leg, slow-cooking the rich dark meat in seasoned schmaltz rendered from our chickens. This method keeps the meat from losing moisture and results in succulent, meltingly-tender turkey that easily pulls from the bone. You can either pick the meat from the bones and serve as is or crisp the entire leg up in the oven for a dramatic presentation and crunchy skin. We’ll brine and smoke the wing, creating an excellent ingredient for a pot of greens, beans, gravy, or whatever else you’re cooking. You could also crisp it up in the oven and enjoy if you’re a wing-lover. Finally, we’ll include a quart of rich turkey stock made with all the bones plus the traditional aromatics, ready to use in your favorite gravy recipe. Turkey is personal and different for every family – we hope that we can get the hard work done for you and still allow you to prepare your own treasured heirloom recipes.
Turkey package includes:
One sorghum and herb brined breast, ready to roast.
One whole leg, slow-cooked in schmaltz and ready to eat.
One wing, smoked and ready to add into anything.
One quart of rich turkey stock, ready to become gravy.
Yonder’s angel biscuits are an heirloom staple passed down from my grandma Mae’s table. These biscuits are yeasted, which leans them gently into a territory between the traditional southern buttermilk biscuit and a tender, steamy yeast roll. They’re perfect for the thanksgiving table – equally adept at sopping up gravy and embracing delicious turkey sandwiches. We’ll get the hard work done and provide you with perfect frozen biscuits, ready to pop into the oven for a quick bake. To accompany our biscuits, we’re offering two of our favorite accouterments for the table. First, we’ve got our whipped sorghum molasses butter – lightly sweet, perfectly salty and good on damn near anything. We’re also excited to offer our firecracker crabapple jelly, made with heirloom apples from Baird Family Orchards. It’s just like my grandma’s jelly, just bright red due to the gorgeous flesh of these special little apples.
Frozen ready-to-bake angel biscuits, by the half-dozen or dozen.
Sorghum butter by the 8oz jar.
Firecracker crabapple jelly by the 16oz jar.
Any cook worth their salt knows that the sides are the most important part of Thanksgiving. We’re offering a couple of classics this year, gussied up a smidge but not too fancy. First, dressing. That’s right – dressing, not stuffing. Our version is made with crumbled stoneground white cornbread, housemade country sausage, tons of aromatic veggies and herbs, and good old fashioned love. We’ll have it ready to pop into the oven for a quick bake. It’s great on its own, but it can handle its fair share of gravy if that’s what you’re into. We’ll also be offering a slightly fancified Pacific Northwest version of green bean casserole, made with a creamy wild chanterelle mushroom gravy instead of the canned stuff. We’ll keep the traditional crispy fried onions, though – maybe just more of them! Finally, we’ve got a real treat for those of you who just can’t escape the nostalgic pull of canned cranberry jelly – something just as soul-satisfying and texturally indulgent, but made by hand with quality ingredients – relatively guilt-free.
Mae’s cornbread sausage dressing, ready to bake.
Green bean casserole with chanterelles and fried onions, ready to bake.
Cranberry jelly, like the kind from a can but from scratch – 16oz jar.
Feel free to pick and choose from all these goodies to build your own feast. We’re also offering a full package with every single item listed above – a thanksgiving feast with the greatest hits and very little work to do. Now, if only we could take care of the dishes!
Full meal package with all accouterments: $125
Thanksgiving should be about family and friends, not stressing in the kitchen. This has been a rough year – let us take care of you and yours.