Whether you’re cooking at home or spending your holiday away, these classic Thanksgiving recipe ideas are certain to delight.
From Montage Beverly Hills Executive Chef Patrice Martineau
½ gallon orange juice
1 ½ gallons water
2 cups brown sugar
1 ½ cups Kosher salt
Zest of 5 oranges
Zest of 2 limes
Zest of 2 lemons
5 garlic cloves, smashed
5 sprigs of rosemary
5 bay leaves
2 tbsp whole black peppercorns
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water and pat dry.
3 carrots, chopped
6 celery stalks, chopped
2 yellow onions, chopped
2 whole garlic, cut
4 rosemary sprigs
5 bunches of thyme
1 lb unsalted butter
2 tbsp honey
Place the turkey upside down in the roasting pan. Surround and stuff it with chopped vegetables and herbs.
Based on the size of your turkey follow the desired time. With an hour left in the cooking process flip the turkey right side up.
Melt butter and mix with honey in a separate bowl. During the hour, brush and baste your turkey with melted butter mixture.
Roast turkey upside down to start, this way all of the juices from the thighs and back bones will make the breasts very juicy and moist. Flip the turkey over when it has an hour left to cook so that it gets a beautiful golden color.
3 lbs brussels sprouts, cut in half
1 package thick cut bacon, diced
1 pomegranate, seeds only
Pinch of salt and pepper
Boil water in a pot and blanch your Brussels sprouts for about a minute.
In a sauté pan render down the bacon then add your Brussels and sauté with butter, salt, and pepper.
Finish with pomegranate seeds.
1 cup self-rising cornmeal
½ cup self-rising flour
¾ cup buttermilk
2 tbsp vegetable oil
Preheat oven to 350 F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes.
Remove from oven and let cool.
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tbsp butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage
1 tbsp poultry seasoning
5 eggs, beaten
Preheat oven to 350 degrees Farenheit.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
In a large skillet, melt the butter over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture. Add the stock, mix well and taste. Add salt, pepper to taste, sage and poultry seasoning. Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
From Montage Laguna Beach Executive Chef Craig Strong
1 turkey, uncooked
1 stick butter, softened to room temperature
Freshly ground pepper
1 onion, diced large
3 ribs celery, diced large
6 cloves garlic
4 bay leaves
1 bunch thyme
1 bunch sage
Preheat the oven. Pat the turkey dry with paper towels. Push butter evenly under skin, and then season the turkey with salt and pepper. Stuff the interior of the turkey with onion, celery, garlic, bay leaves, thyme and sage. Place it in a roasting pan.
Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about three-and-a-half hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 F (75 C). Baste the turkey with the pan juices.
Remove vegetable mixture in center and fill with stuffing for presentation. Reserve some of drippings for gravy (recipe follows).
2 tablespoons butter
1 onion, diced medium
2 ribs celery, diced medium
4 cloves garlic
2 cups white wine
3 cups water
3 bay leaves
2 sprigs thyme
10 sage leaves
¼ cup drippings from turkey
2 tablespoons all-purpose flour
½ cup heavy cream
Salt and pepper, to taste
Sautée turkey neck and giblets until browned. Add onion, carrot, celery and garlic and sauté on medium heat, stirring occasionally until tender, about 15 minutes. Add white wine and reduce it by half. Add water, bay leaves, thyme and sage and simmer on low heat for 3 to 4 hours to make stock. Strain the mixture and reduce it to 2 cups. In a small saucepan, heat turkey drippings and flour and cook on low heat, stirring occasionally for 10 minutes. Stir into stock and continue to simmer for 10 minutes. Add cream and strain. Season it with salt and pepper.