This year, (Thanksgiving 2025) we prepared and smoke-roasted a deconstructed turkey alongside several other dishes that work beautifully for a Thanksgiving feast or any Sunday dinner. For our holiday week, we were inspired by the “Not-Quite-Traditional Roast Turkey Dinner” from Julia & Jacques Cooking at Home, and we decided to pair a new take on pumpkin pie with my tried-and-true custard style recipe.
What We Cooked:
- Smoke-Roasted Turkey: Deconstructed ala Julia and Jacques.
- Stuffing: A classic accompaniment.
- Creamed Onions: Following the Julia and Jacques method.
- Green Beans: With bacon and onion (I winged this one!).
- Mashed Potatoes: Because you can’t have a roast without them.
- Mashed Sweet Potatoes: These were originally meant to be candied, but after realizing I forgot the marshmallows, we mashed them instead—and they were delicious.
The Pies:
- Pumpion Pie: The first thing we baked.
- Traditional Custard Pumpkin Pie: We made two of these.
- Apple Tart: Finished with a sweet apricot glaze.
- Homemade Whipped Cream: To top it all off.
(Note: We also roasted 16 quarts of pumpkin to bag and freeze for future use!)
The Process Begins
On Tuesday, we started by cleaning and roasting the pumpkin. While processing nearly 14 quarts of cooked pumpkin, we baked our very first holiday-themed dish: the Pumpion Pie.
The Pumpion Pie
Unlike what is now considered the “traditional” pumpkin pie, a Pumpion pie is made with slices of pumpkin, dried fruit, apples, and herbs. I found the recipe on the Tasting History website, which features a great write-up and video on the origins of this dish.
This was a remarkably tasty pie; the herbs gave it an almost savory profile. While it is more involved than a traditional custard pie, the extra effort is well worth it. I used a standard butter and flour recipe for the crust and followed the filling recipe fairly closely, making only minor substitutions—like using cranberries instead of currants.
Pro-tip: The recipe calls for dipping pumpkin strips in an herbed egg wash and frying them. Make sure to let the excess egg drain off after coating the pumpkin; otherwise, you’ll end up with scrambled eggs mixed in with your filling!
We enjoyed a slice (or two) while it was still warm from the oven, then had another piece at room temperature the next morning for breakfast. It paired perfectly with scrambled eggs and a hot cup of tea. In the future, I might even experiment with adding breakfast sausage to further enhance its savory “herbness.”
The Main Event: Smoke-Roasted Turkey and Sides
The preparation and carving of our turkey were inspired by the Julia & Jacques episode. By deconstructing the bird, we were able to ensure every piece was cooked perfectly while adding that deep, smoky flavor from the smoker.
While the bird was roasting, we prepared and cooked two additional dishes from the show. The Creamed Onions were a pleasant surprise—sweet and savory with a buttery cream sauce that acted as a great compliment to the stuffing. The final inspired dish was the Apple Tart with apricot glaze. We used a variety of apples, including Granny Smith, Gala, and Golden Delicious. Since they all cook at different speeds, the resulting tart was punctuated with varying textures and flavors. With a flaky, light crust, it was best eaten while still warm.
For the rest of the sides, the green beans were prepared with bacon and onion. We started by blanching the beans and onions, then cooked the bacon in a separate pan. I used some of the rendered fat to make a roux, combined everything in a large pan until hot, and served. The potatoes—both Yukon and Sweet—were chopped, boiled, and mashed with a hand mixer using salt, pepper, butter, and cream, then served side-by-side in a large bowl.
The Verdict
Looking back at the week, the “Julia and Jacques” method for the turkey and creamed onions really added variety to a much-loved meal. Cooking a deconstructed bird might be a little intimidating at first, but the prep is surprisingly easy if you have a sharp knife and organize your workspace ahead of time.
The results speak for themselves: juicy meat, crispy skin, and a much faster roasting time. One unintended side effect of that faster cook time: we had less time to prep the side dishes and desserts! Typically, we have the better part of a day while the turkey slowly roasts; this time, I was a little rushed and even skipped one or two minor items.
Whether you are sticking to old family favorites or trying an even older recipe like the medieval Pumpion pie, the best part of the meal is the experimentation (and the leftovers for breakfast the next day).
