Thanks for all the orders! If you placed an order with us, you should have received a confirmation with all pick up or delivery details. Have questions? our FAQ is still live and will be updated with cooking instructions by the time you receive your package. You can also email us at turkeyday@gastronautsf.com. Happy Holidays!

THE ORDER DEADLINE HAS PASSED – HAPPY TURKEY DAY!

I need help! How do I cook my Turkey Day the Gastronaut Way items?

Hot Sides
(Sweet Potatoes, Mashed Potatoes, Braised Kale, Green Bean Casserole, Sourdough Stuffing)
To reheat, either:
1. Bring a pot of water to a rolling boil.
2. Dunk the vacuum-sealed bag in the boiling water.
3. Boil until heated through—about 20 minutes.
4. Remove bag with tongs or a skimmer (be careful not to puncture the bag!)
5. Carefully cut open & pour contents into the lined poplar baking dish provided or one of your own serving pieces.
OR (for Sourdough Stuffing, use this method)
1. Preheat oven to 350 degrees.
2. Cut open vacuum-sealed bag and pour contents into the lined poplar baking dish provided, or
one of your own.
– For Sweet Potato Casserole: top with mini marshmallows.
3. Heat, uncovered, 20 minutes or until hot.
– For Sweet Potato Casserole, heat until marshmallows are browned.
4. Serve!
– For Green Bean Casserole, top with fried onions before serving.

Cold Sides
(Cranberry Compote, Beet Salad)
Cranberry Compote is all ready to go – pour in your favorite serving bowls and enjoy!
Beet Salad: Toss beets with watercress. Arrange on a platter, the poplar dish provided, or in serving bowl.

Stuffed Buttercup Squash
1. Preheat oven to 350 degrees.
2. Let the squash come to room temperature by removing from refrigerator 20-30 minutes before heating.
3. Unwrap the squash and place back in the lined poplar dish provided (or your own baking dish).
4. Cover with foil and place in middle rack of oven and cook for about 20 minutes, or until hot.
5. Remove foil 5 minutes before the end of the cooking time to let the top brown.
6. When serving, encourage guests to scoop out both the stuffing and the meat of the buttercup squash.

Gravy
1. Pour gravy into thick-bottomed saucepan.
2. Heat gently on medium until gravy is hot, stirring frequently and checking to be sure it doesn’t burn on the bottom of the pan.
3. Serve in a gravy boat or pourer.

Turkey –

Sous Vide Turkey Breast
1. Heat a pot of water large enough to hold the bag of sous vide turkey.
2. Bring water to 170-180 degrees F (water should look like 7-Up).
3. Submerge bag in the hot water. Let sit in water for 30-40 minutes. Do not turn off stove.
4. Remove bag from water with tongs and cut open.
5. Heat flat cast iron or other heavy duty skillet on high heat with oil.
6. Brown turkey on all sides. Do not overcook.
7. Slice 1/4’” slices using a long, sharp knife, platter & serve.
8. Enjoy with gravy and cranberry compote!

Brined & Trussed Turkey
Why is it always so hard to cook a perfectly juicy turkey? Here is some insight from renowned food scientist and friend of Gastronaut, Harold McGee:

“…The whole bird has two very different kinds of meat on it, the breast meat and the leg meat. Breast meat is very delicate and really dries out very easily above 150 degrees. The leg meat has a lot more connective tissue, it’s fattier, and it’s actually much better at something more like 165 or even 170 degrees. But they’re both on the same bird. They’re both in the same oven when you are cooking the bird whole, and so the question is, how can you possibly get two different donenesses is in two different parts of the same bird? It takes some thought and planning and some tricks to come as close as you can. “

1. Harold recommends you take the bird out about 1 hour ahead of time to let the legs warm up a little bit while you keep the breasts covered with the ice packs provided. This keeps the breasts cold while the legs warm up by 10-20 degrees. That way when you put the bird in the oven, you’ve already built in a temperature differential that lets the leg meat cook faster to doneness while not drying out the breast meat.
2. Preheat the oven to 500 degrees F.
3. Place mirepoix (carrots, celery and onions) on the bottom of the pan, creating a “rack” for the turkey.
4. Remove ice packs and rub bird all over with fat – use the butter provided or canola, grapeseed or olive oil. It’s especially good to insert some butter under the skin.
5. Season skin lightly with salt and pepper (not too much – the turkey has already been brined).
6. Optional: Insert a probe thermometer into thickest part of the breast
7. Place the bird on top of the mirepoix.
8. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes.
9. Reduce the oven temperature to 350 degrees F. Set the probe thermometer alarm (if available) to 161 degrees F. If you don’t have a probe thermometer, you can use the instant-read thermometer provided towards the end of cooking.
10. Baste every 20 minutes for the first hour or so. Continuing to baste towards the end may result in a soft skin. The ideal bird will have a nice crispy skin.
11. An 18 to 20 pound bird should require a total of 2 1/2 to 3 hours of roasting, but you should always rely on your thermometer to know when the turkey is done. For breast meat, aim for 150 to 155°F (despite what the government says, this temperature is perfectly safe so long as you let your turkey rest for at least 15 minutes or so). For dark meat, 165°F is the goal. Check the temperature well before the expected finishing time, as any number of factors can affect how fast the turkey cooks.
12. Remove from oven & let the turkey rest, loosely covered with foil or a large mixing bowl, for 15 minutes before carving.
13. Carve and enjoy!
* = Vegetarian, ** = Vegan

Pictures from Turkey Day last year

Turkey Day, the Gastronaut Way – Frequently Asked Questions

Q. What is “Turkey Day, the Gastronaut Way?”
Q: How does it work?
Q: What was this year’s menu?:
Q. How do I know how much of each item I’ll need for my Thanksgiving Dinner and what is a serving size?
Q. What’s so special about Gastronaut’s Food?
Q. How does one prepare the ready-made meals?
Q. Why can’t you cook my Turkey for me too?
Q. What equipment will I need to heat up and serve the ready-made meals?
Q. How long will the food last?
Q. Will there be instructions provided with my food?
Q. Are you offering package deals?
Q. Is there a minimum order?
Q. Do you deliver or ship?
Q. When and where is pick-up?
Q. What is the deadline to order?
Q. Are you offering more meals for the holiday season?

Q. What is “Turkey Day, the Gastronaut Way?”
A. Turkey Day, the Gastronaut Way is your Thanksgiving dinner, all ready to go. We’ve done all of the preparations. All you have to do is cook the turkey (according to our directions), heat the sides, and serve! We even have some delicious appetizers and a fruit cornucopia for your family and guests to nibble while the turkey cooks. Plus, we’ve got some spectacular ice cream flavors from San Francisco boutique ice cream shop Mr. and Mrs. Miscellaneous to go with Gastronaut’s home made cookies.

Q: How does it work?
A:
Step 1 – Review our complete menu and FAQ and then plan your Thanksgiving Dinner menu. If you want some of everything, save some money by ordering one of our package deals. Also remember to consider one of our lovely bountiful centerpieces and any other a la carte add-ons.
Step 2 – Place your order. Please include a valid email address so we may communicate with you about your order (we won’t share your information with any third parties).
Step 3 – Decide if you’d like to pickup (Wednesday, 11/23, 11 AM-7PM) or pay for delivery to your home (also Wednesday, 11/23, 11 AM-7PM). Under “shipping method” please select one option. (Local delivery powered by Postmates!)
Step 4 – Check your email for reminders and details about pickup / delivery arrangements. Pickup or receive your delivery on Wednesday, 11/23 between 11 AM-7PM.
Step 5 – Read and follow all instructions for heating and serving your “Turkey Day, the Gastronaut Way.” Serve your meal, take all the credit for a meal well done, then sit back, relax & be thankful!
Step 6 – Send us your feedback, and place your order for “We wish you a Tasty Christmas and a Happy Hanukah”

Q. What was this year’s menu?
A.

Packages

Turkey Day, the Gastronaut Way (The Complete Package)- 20-22% off

REGULAR: 20% off (A $375 value) – ~~$299.99~~ Willie Bird Weekend Sale Price: $279.99 – Includes the Complete Appetizer Display, 1 Turkey ready to roast with gravy and cranberry sauce, 7 Sides (1 Stuffed Winter Squash, 1 Beet Salad, 1 Sweet Potatoes, 1 Mashed Potatoes, 1 Sourdough Stuffing, 1 Braised Kale and 1 Green Bean Casserole), 1 Pumpkin Ice Cream with Gingersnaps, and 1 Apple Pie Ice Cream with Snickerdoodles. See our FAQ for advice on how much food to order for your group. This package was designed to feed a group of 6-8 with lots of leftover Turkey.

LARGE: 22% off (A $547 value) – ~~429.99~~ Willie Bird Weekend Sale Price: 409.99 – Includes the Complete Appetizer Display, 1 Turkey ready to roast with gravy and cranberry sauce, 14 Sides (2 Stuffed Winter Squash, 2 Beet Salad, 2 Sweet Potatoes, 2 Mashed Potatoes, 2 Sourdough Stuffing, 2 Braised Kale and 2 Green Bean Casserole), 2 Pumpkin Ice Cream with Gingersnaps, and 2 Apple Pie Ice Cream with Snickerdoodles. See our FAQ for advice on how much food to order for your group. This package was designed to feed a group of 12-16 with minimal leftover turkey.

Dinner & Dessert – 20% off (A $250 value) – ~~$199.99~~ Willie Bird Weekend Sale Price: 179.99
Turkey ready to roast with gravy and cranberry sauce, 1 Stuffing, 1 Sweet Potatoes, 1 Braised Kale, 1 Beet Salad, 1 Pumpkin Ice Cream with Gingersnaps, and 1 Apple Pie Ice Cream with Snickerdoodles. For details on menu items, see below. To customize your sides order, email turkeyday@gastronautsf.com with your choice of 4 sides by Monday, November 13. See our FAQ for advice on how much food to order for your group. This package was designed to feed 4-6 with lots of leftover turkey.

Thanks for Dinner – 15% off (A $212 value) – ~~$179.99~~ Willie Bird Weekend Sale Price: 159.99
Turkey ready to roast with gravy and cranberry sauce, 1 Stuffing, 1 Sweet Potatoes, 1 Braised Kale, and 1 Beet Salad. For details on menu items, see below. To customize your sides order, email turkeyday@gastronautsf.com with your choice of 4 sides by Monday, November 13.See our FAQ for advice on how much food to order for your group. This package was designed to feed 4-6 with lots of leftover turkey.

Complete Appetizer Display – 10% off (A $78 value) $64.99
Includes one of everything from our appetizer menu packaged in an elegant presentation box for a beautiful display for snacking while the turkey roasts: autumn spiced nuts, pickled vegetables, marinated olives, country pork pâté, trio of local cheeses, and a French baguette. For details on menu items, see below. See our FAQ for advice on how much food to order for your group.

Mains

Willie Bird All Natural Whole Turkey – Brined & Trussed, Ready to Roast (Raw) – ~~$149.99~~ Willie Bird Weekend Sale Price: 129.99 One Turkey Serves 18-20 (1 pound per person, allowing for bones and cooking loss).
Willie Bird turkeys roam free in Sonoma County. “All-natural” means that these turkeys have never been fed hormones or antibiotics and have been minimally processed. You will receive one 18-20 pound all-natural turkey, brined with molasses, brown sugar, white wine, bay leaves and spices. Nestled in a disposable roasting pan, ready to put in the oven so you can enjoy the time–honored task of slowly roasting your turkey on Thanksgiving Day. Your turkey comes insulated with ice packs, thermometer, butter for basting, cooking instructions and recommendations, ready to pop in the oven. Also included with your order: Gastronaut’s Secret Recipe Turkey Gravy and Cranberry Compote.

Optional Upgrade: All Clad Turkey Roaster with Rack – 53% off (A $330 value) – $154.99
Your turkey will be ready to go in this pan.

Mary’s All Natural Sous Vide Turkey Breast – Fully Cooked Sous Vide – $39.99 – Package size: One bone-in breast (about 7 lbs).
Brined with molasses, brown sugar, white wine, bay leaves and spices and slow-cooked with butter. Sous Vide cooking allows for the turkey to reach the perfect temperature without over – or under – cooking. Included with your order: Gastronaut’s Secret Recipe Turkey Gravy and Cranberry Compote.

*Stuffed Winter Squash – $29.99 – Package size: 1 half squash, or about 3-6 servings (Can be eaten as a vegetarian entrée or a side)
With quinoa, lentils, butternut squash, kale, sage, orange zest and Humboldt Fog goat cheese. Included with your order: Cranberry Compote.

Sides

**Beet Salad – $10.99 – Package size: 1 lb (16 oz)
Organic golden and chiogga beets, roasted and marinated with a sherry vinaigrette, with tarragon and watercress.

*Sweet Potatoes With Marshmallows – $10.99 –Package size: 1 lb (16 oz)
Organic sweet potatoes cooked with cream, butter, and brown sugar, pureed, ready to top with mini marshmallows & brown in the oven.

Sourdough Stuffing – $12.99 –Package size: 1 lb (16 oz)
Sourdough croutons with giblets, bacon, carrots, onions, celery, sage, butter and white wine

*Mashed Potatoes – $10.99 –Package size: 1 lb (16 oz)
The Classic. Organic russet potatoes, boiled and milled with butter and sour cream.

Braised Kale – $10.99 –Package size: 1 lb (16 oz)
Organic Lacinato kale braised with bacon, white wine, garlic, brown sugar and lemon zest.

*Green Bean Casserole – $12.99 –Package size: 1 lb (16 oz)
Organic green beans and house-made cream of mushroom soup topped with crispy onions.

Cranberry Compote – $9.99 –Package size: 1 lb (16 oz)
Please note: 1 quart is already included in your purchase of 1 Main Dish

Gastronaut’s Secret Recipe Turkey Gravy – $10.99 –Package size: 1 lb (16 oz)
Please note: 2 quarts are already included in your purchase of 1 Main Dish

Appetizers

**Autumn Spiced Nuts – $7.99 –Package size: 1 pint
Mixed nuts toasted with sugar and spices

**Marinated Olives – $7.99 –Package size: 1 pint
Mixed olives, marinated with orange and lemon zest, garlic and chili flakes

**Pickled Vegetables – $7.99 –Package size: 1/2 pint
Cauliflower, carrots, green beans and mushrooms

Country Pork Pate – $9.99 –Package size: 4 oz
with pistachios and brandy-soaked prunes

*Trio of Local Cheeses – $37.99 –
Cowgirl Creamery Mt Tam – Package size: 10 oz
Cypress Grove Lamb Chopper – Package size: 4 oz
Redwood Hill Crottin – Package size: 3 oz

*French Baguette – $1.99 – Package size: 1 baguette

Dessert

*Pumpkin Spice Ice Cream with Gingersnaps – $19.99 – Package size: 1 quart ice cream plus 16 gingersnaps
Made especially for Gastronaut by Mr. & Mrs. Miscellaneous, this pumpkin ice cream with nutmeg, cardamom, cinnamon and allspice comes with 16 gingersnaps.

*Apple Pie a la Mode Ice Gream with Snickerdoodles – $19.99 – Package size: 1 quart ice cream plus 8 cookies
Made especially for Gastronaut by Mr. & Mrs. Miscellaneous, this vanilla ice cream swirled with apple pie filling and caramel comes with 8 snickerdoodle cookies.

Bounty

Seasonal Fruit Cornucopia – $39.99
Cornucopia basket filled with about 5 lbs. of the season’s best ripe fruit, carefully selected and curated by Gastronaut. We won’t know what’s best until the week of Thanksgiving, but the basket is likely to include persimmons, grapes, pomegranates, dates and apples, along with some decorative holiday gourds.

Floral Harvest Centerpiece from Sweet Peas Floral Design
Chrystal will be going to the San Francisco Flower Market and picking out the most fresh and festive colored flowers in shades of burnt orange, golden yellow, chocolate brown and everything in between.
Large Arrangement – $79.99
The arrangement is made in a low square vase and is approximately 7-8 inches in diameter
Medium Arrangement – $49.99
This arrangement is approximately 9-10 inches in diameter.

Q. How do I know how much of each item I’ll need for my Thanksgiving Dinner and what is a serving size?
A. That really depends on the size of your group, how many items you are ordering, and if you want to have leftovers. You are going to have to do some math and guestimating based on knowledge of your guests. In one sitting, a normal serving typically includes about 4 oz of an entrée (plan on 16 oz of turkey per adult which takes into account bones, loss during cooking, skin and seconds), plus 3-4 oz of a side starch, 3-4 oz of a side vegetable, 2-3 oz of a side salad plus 2-3 oz of appetizers and desserts (each). Of course, on Thanksgiving, people tend to eat a little more. If you are serving a large variety of sides, you might allot 2 oz of each per serving. If you are only ordering 2 to 4 sides, or want leftovers, or need enough for your brother-in-law, you should get more. Please refer to the menu for each item’s package size. Our sides were designed to accommodate even a small Thanksgiving dinner so for large groups, you will need more than one order of each item to ensure having enough to go around. It is best to gauge the appetites of your group when placing your order.

Q. What’s so special about Gastronaut’s food?
A. Think of Gastronaut chefs as your tour guides on the frontiers of food. All of the food we make at Gastronaut meets our high standards. All of our menus are planned around local, seasonal produce and reflect our care for the happiness and health of our customers. 85% of the produce that we use is organic and all of the meat we use is “never-ever” – no growth hormones, antibiotics or animal by-products ever! Best of all, we hold ourselves to restaurant quality standards and our talented chefs make everything from scratch, with care, and in much smaller batches than your grocery store.

Q. How does one prepare the ready-made meals?
A. All instructions will be included in your order, but it is really quite simple. For most of the sides, you will receive your food in vacuum-sealed packaging, nestled in an oven-to-table-ready pine baking dish. Simply pour the contents of the vacuum bag into the provided baking dish (or one of your grandma’s passed down to you), add any toppings according to the directions, heat, and serve. The turkey is raw and will require several hours of preparation and cooking time.

Q. Why can’t you cook my turkey for me too?
A. To serve a perfectly-cooked hot turkey, it’s best to do it fresh rather than in bulk and in advance. Besides, cooking the Turkey is one of most time-honored traditions of Thanksgiving and makes the house smell like Thanksgiving, giving your guests the illusion that you’ve done it all yourself (don’t worry, we won’t tell). Don’t care and just want the turkey breast? We’ve got some delicious marinated turkey breast cooked sous vide to juicy perfection. “Sous vide” cooking ensures even cooking and integrity of the product. This is also a good option if you have a small group or as an add-on to ensure plenty of leftovers for the inevitable Friday turkey sandwich.

Q. What equipment will I need to heat up and serve the ready-made meals?
A: Everything you need to cook the sides is included in your package. For serving, you can either use the oven-safe wooden dishes we have included or one of your own favorite service pieces. Serving utensils (spoons, tongs, slicing knife, meat forks, ice cream scoop, etc.) are not included. Your turkey comes ready to heat in a disposable pan with ice packs and a thermometer. You can also upgrade your pan through our site to an All-Clad turkey roaster.

Q. How long will the food last?
A. Before vacuum-sealed items are opened, they can last up to 7 days. Once you heat and serve, try to enjoy your leftovers within 4 days (or less if it was out at room temperature for multiple hours).

Q. Will there be instructions provided with my food?
A. Yes. You will receive a cooking instructions sheet with your order.

Q. Are you offering package deals?
A. Yes! Check out our 4 custom packages. These are set packages and cannot be adjusted. To customize your own package, please order A La Carte. Please also note which items are not included in the packages that you might like to add a la carte.

Q. Is there a minimum order?
A. There is not a minimum order. All items can be purchased A La Carte.

Q. Do you deliver or ship?
A. Yes! This year, local delivery is powered by Postmates. When you are checking out, please be sure to include a valid delivery address, phone number and email address and then select your delivery window under “Shipping Method.” You can always come pick up your order for no extra charge at Gastronaut, which is more fun anyway… We’ll even make some hot mulled cider for you.

Q. When and where is pick-up?
A. Your Turkey Day, the Gastronaut Way will be available for pick-up at Gastronaut’s kitchen at 5919 3rd Street (@ Donner) in San Francisco’s Bayview district on Wednesday, November 23, from 11 AM to 7:00 PM.

Q. What is the deadline to order?
A. The store closes on Tuesday, November 15th at one minute before midnight, or while supplies last. The deadline is necessary to ensure that we will have all the products we need to fulfill your order. Place your order now to ensure availability!

Q. Are you offering more meals for the holiday season?
A. Yes! Please check back in early December for our Christmas and Hanukkah packages, including a make-your-own latke kit, complete with vacuum-sealed batter (Mirit’s grandma’s secret recipe) and homemade applesauce. Plus, you will automatically receive a coupon or $10 off towards your Christmas / Hanukkah meal purchase when you purchase a Turkey Day meal from Gastronaut.