Often celebrated in the weeks leading up to Thanksgiving, Friendsgiving is a fun and casual event focused on celebrating friendship with Thanksgiving-themed food and activities.
In a recent survey conducted by Honeysuckle White, 51% of Americans ages 18-44 reported knowing about the Friendsgiving trend and of that group, 62% reported having hosted a Friendsgiving and 64% reported participating in a past Friendsgiving event.
Friendsgiving is similar to the traditional Thanksgiving celebration but is often a multi-dish event that is more casual. Honeysuckle White® family-farm raised turkey products are perfect for Friendsgiving gatherings, as research found that turkey remains the top protein served at Friendsgiving events.
This year, the Honeysuckle White turkey brand is teaming up to present Friendsgiving for No Kid Hungry, a program that encourages and empowers consumers to give back during their Friendsgiving gatherings in a time when many kids live with hunger.
Friendsgiving for No Kid Hungry provides easy opportunities for consumers to give while giving thanks and celebrating one another’s company.
Consumers can join in this effort by visiting HoneysuckleWhite.com/Friendsgiving, where they can sign up to host friends for a Friendsgiving for No Kid Hungry celebration at their home or gathering place of choice.
Methods to raise funds for Friendsgiving for No Kid Hungry are personalized and determined by the hosts, but inspiration and ideas are provided by the Honeysuckle White brand and No Kid Hungry, who offer tips and recipes to hosts through easy, mobile friendly tools and newsletters.
Friendsgiving for No Kid Hungry hosts and guests alike have fun at their gathering, which is combined with a sense of pride knowing they and their friends are raising funds to help feed kids.
Today, one in seven kids lives with hunger in the U.S. No Kid Hungry is a national campaign that is ending childhood hunger in America through effective programs that provide kids with the food they need.
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
- For the turkey:
- 3 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1/2 tablespoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 teaspoons kosher salt, divided
- 1 large lemon
- 1 (4-4 1/2-pound) bone-in turkey breast
- For the sauce:
- 1 cup (packed) cilantro leaves with tender stems
- 1 medium jalapeño, seeds removed, coarsely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/3 cup mayonnaise
- Roast the turkey: Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 2 teaspoons salt, and finely grated zest from lemon in a medium bowl.
- Cut lemon in half and squeeze out juice into spice mixture. Rub the cut lemons all over the turkey, and any remaining juice. Place lemons in cavity of turkey.
- Place turkey in a roasting pan, or aluminum sheet pan with parchment underneath, breast side facing up. From both edges of cavity, loosen skin from breasts, being careful not to tear skin. Using your fingers, gently spread 3/4 of spice mixture under skin (reserve remaining spice mixture), then season turkey skin all over with remaining 1 teaspoon salt.
- Roast turkey 10 minutes, then turn heat down to 375 degrees F. Continue roasting, basting with remaining spice mixture and pan juices every 20 minutes, until thickest part of breast is pierced with instant-read thermometer and reads 150-155 degrees F.
- Transfer turkey to a cutting board and let rest 15 minutes, where its temperature will continue to rise to 165 degrees F.
- Make the green sauce: Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.