Every family has a different Thanksgiving menu, and that’s a fact. So, without further ado—and with many thanks to our talented chefs and cookbook writers, this is ours:
Turkey with citrus herb butter and apricot glaze
4 sprigs rosemary
10 sprigs fresh sage
10 sprigs fresh thyme
1 stock butter, room temp
1 12-pound turkey
1 head garlic
2 tablespoons olive oil
1 cup apricot jam
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon maple syrup
salt and pepper
1. Zest oranges. Finely chop half rosemary, sage, and thyme leaves. In a medium bowl, combine the butter, orange zest, and chopped rosemary, sage, and thyme. Season with salt and pepper. Place mixture on a piece of plastic wrap and roll into a log, twisting the ends to seal tightly. Chill in the fridge for at least 1 hour.
2. On Thanksgiving day, preheat oven to 425F.
3. Remove the turkey from the fridge to come to room temp. Halve oranges. Have 1 onion and roughly chop the rest. Halve the garlic head horizontally. Roughly chop carrots. Season turkey cavity with salt and pepper and stuff with halved onion, garlic, 1/2 orange, and remaining whole herb sprigs. Rub herbed butter mixture over the flesh and under the skin, pulling skin back into place. Rub skin with 1/2 orange, then with 2 tablespoons olive oil. Season skin with salt and pepper.
4. Scatter roughly chopped onions and carrots on the bottom of a roasting pan. Pour in 3 1/2 cups water. Place the turkey breast-side down on a roasting rack and roast for 1 hour 45 mins, basting occasionally.
5. While turkey roasts, squeeze orange juice from remaining 2 1/2 oranges into a small pot. Add apricot jam, soy sauce, white wine, maple syrup, and 1 1/2 cups water. Bring to a boil over medium heat and cook to reduce by one-third, 15–17 mins. Remove apricot glaze from heat and set aside.
6. Remove turkey from the oven and flip breast-side up. Reduce the oven temp to 400F and return turkey to oven for 25 mins longer, basting occasionally.
7. Remove turkey again and brush apricot glaze over the skin. Return to the oven once more and roast until skin is crisp and browned and the turkey is cooked through and juices run clear when you cut between the leg and thigh, 25–30 mins. If you’re unsure, insert an instant-read thermometer into the thickest part of the thigh; it should read 165F. Watch turkey closely at this point; if skin begins to burn, cover with foil for the remainder of the cooking time.
8. Remove turkey from the oven and cover with foil. Set aside to rest for at least 20 minutes before carving. Remove legs and cut between the thigh and the drumstick at the joint. Remove the thigh bone and shred into larger pieces. Carve the breasts off the bone and thinly slice crosswise.
2 cups chicken stock
1 stick unsalted butter
1/4 cup all-purpose flour
1 tablespoon Cognac
salt and pepper
In a small saucepan, bring the chicken stock to a simmer over medium heat. Mince shallots. In medium sauce pan, melt butter over medium heat. When butter is foamy, add the shallots and cook until softened, about 5 minutes. Sprinkle with flour and whisk until the mixture is golden brown and smooth. Add the Cognac and cook for 30 seconds. Add the warm chicken stock and stir to combine. Cook until the mixture is thickened, 5 to 7 minutes. Taste and add salt and pepper as needed.
Crispy brussels sprouts
You may choose to simply roast your Brussels with salt, pepper, and olive oil, and that will be totally delicious. If you’re looking for something a little more adventurous, try one of these five recipes (hello, maple bacon).
3 pounds sweet potatoes
3 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cloves
2 tablespoons maple syrup
Salt and pepper
Preheat over to 425F. Cut the sweet potatoes into large dice. On a baking sheet, toss with the olive oil, coriander, cumin, cloves, and maple syrup. Season with salt and pepper and arrange in a single layer. Roast until tender, 15 to 20 minutes. Mash using a large fork until mostly smooth.
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