The Thanksgiving Recipes You'll Come Back to Forever

Ingredients

• 17 lb Whole Turkey (fresh or thawed, giblets and neck removed)
• 4 L Water (for brine)
• 300 g Kosher Salt (for brine)
• 100 g Granulated Sugar (for brine)
• 4 Bay Leaves (dry, for brine)
• 4 heads Garlic (halved, for brine)
• 1 clamshell Poultry Herb Blend (contains rosemary, thyme, sage)
• 4 kg Ice (to cool brine quickly)
• 1 Food‑grade Injector (for injecting brine into turkey)
• 2 lb Turkey Wings & Neck (reserved for gravy stock)
• 1 Onion (chopped, for gravy stock)
• 2 Carrot (chopped, for gravy stock)
• 4 stalks Celery (chopped, for gravy stock)
• 1500 g Chicken Stock (store‑bought, for gravy stock)
• 100 g All‑Purpose Flour (for roux)
• 115 g Unsalted Butter (melted, for roux)
• 340 g Cranberries (fresh or frozen, for sauce)
• 100 g Water (for sauce)
• 140 g Granulated Sugar (for sauce) (range 125‑150 g)
• 3 g Salt (for sauce)
• 400 g All‑Purpose Flour (pie crust) (sifted)
• 40 g Granulated Sugar (pie crust)
• 6 g Salt (pie crust)
• 300 g Unsalted Butter (pie crust) (cold, grated)
• 130 g Ice‑Cold Water (pie crust) (add gradually)
• 8 Granny Smith Apples (peeled, 1‑inch cubes)
• 125 g Brown Sugar (apple filling)
• 6 g Cinnamon (apple filling)
• 5 g Salt (apple filling)
• 50 g Cornstarch
• 15 g Lemon Juice (≈½ lemon)
• 2 cranks Nutmeg (freshly grated)
• 375 g All‑Purpose Flour (streusel)
• 225 g Brown Sugar (streusel)
• 6 g Cinnamon (streusel)
• 5 g Salt (streusel)
• 75 g Pecans (chopped, pre‑chopped optional)
• 230 g Unsalted Butter (streusel) (melted)
• 2 lb Green Beans (trimmed, cut into 1½‑inch pieces)
• 450 g Mushrooms (chopped, preferably button or cremini)
• 1 stick Butter (green bean sauce) (≈113 g, melted)
• 15 g Garlic (minced)
• 5 g Fresh Thyme (chopped)
• 65 g All‑Purpose Flour (sauce)
• 400 g Chicken Stock (sauce)
• 125 g Heavy Cream
• 50 g Parmesan Cheese (grated)
• 3 g Black Pepper (freshly ground)
• 750 g Hardy White Bread (crust on, cubed 1½‑inch)
• 350 g Onion (stuffing) (diced)
• 250 g Celery (stuffing) (diced)
• 5 g Salt (stuffing)
• 150 g Golden Raisins
• 500 g Water (stuffing soak)
• 5 g Fresh Sage (chopped)
• 15 g Parsley (finely minced)
• 3 g Poultry Seasoning
• 5 Eggs (large, whisked)
• 950 g Chicken Stock (stuffing)
• 50 g Better Than Bouillon Chicken Base (or half a ramen chicken packet)
• 10 lb Potatoes (Russet) (peeled and cut into large chunks)
• 450 g Unsalted Butter (potato puree) (4 sticks, melted)
• 350 g Heavy Cream (potato puree) (hot)
• 20 g Salt (potato puree)

Instructions

1. Prepare Brine

   Combine 4 L water, 300 g salt, 100 g sugar, bay leaves, halved garlic heads, and poultry herb blend in a large pot; bring to a simmer for 10 minutes, then remove from heat and let steep 30 minutes.

   Time: PT40M

   Temperature: 90°C

2. Cool Brine with Ice

   Add 4 kg ice to the hot brine, stirring until melted; this rapidly brings the brine to a safe temperature for injection.

   Time: PT5M

   Temperature: 25°C

3. Inject Turkey

   Using a food‑grade injector, inject the cooled brine into each breast 5‑6 times and each leg 2‑3 times; then stab each breast about 50 times with a sharp skewer to create channels.

   Time: PT15M

4. Brine Turkey

   Place the turkey breast‑side down in a large brine bucket, ensuring it stays fully submerged; refrigerate for 3 days (or in a cool garage if <45°F).

   Time: PT0M

5. Make Roasted Turkey Stock (Gravy Base)

   Break turkey wings and neck into 2‑3 inch pieces; spread on a sheet tray with 1 chopped onion, 2 chopped carrots, and 3‑4 stalks chopped celery. Roast at 450°F for 15‑20 minutes until caramelized.

   Time: PT20M

   Temperature: 450°F

6. Deglaze and Simmer Stock

   Add ~1 cup water to the roasting tray, scrape fond, then transfer drippings, roasted bones, vegetables, 2‑3 bay leaves, and thyme sprigs to a saucepan with 1500 g chicken stock; simmer 30‑45 minutes.

   Time: PT45M

   Temperature: 95°C

7. Strain Stock

   Strain the simmered mixture through a fine mesh sieve, discarding solids; set the clear stock aside.

   Time: PT5M

8. Prepare Roux for Gravy

   Whisk 100 g flour into 115 g melted butter until smooth; cook the roux 1 minute to remove raw flour taste.

   Time: PT5M

   Temperature: 150°C

9. Finish Gravy Base

   Gradually whisk the roux into the strained stock; bring to a simmer and cook 10 minutes until thickened and slightly reduced. Cool, portion into a quart container, and refrigerate.

   Time: PT15M

   Temperature: 95°C

10. Cranberry Sauce

    Combine 340 g cranberries, 100 g water, 125‑150 g sugar, and 3 g salt in a saucepan; bring to a hard simmer and cook 10‑15 minutes until jammy.

    Time: PT15M

    Temperature: 95°C

11. Cool Cranberry Sauce

    Transfer sauce to a container and refrigerate until serving; thin with water if too thick after chilling.

    Time: PT0M

12. Apple Pie Crust – Dry Mix

    In a food processor, pulse 400 g flour, 40 g sugar, 6 g salt, and 300 g grated cold butter until coarse crumbs form.

    Time: PT5M

13. Apple Pie Crust – Add Water

    Add 130 g ice‑cold water in short bursts, pulsing until the dough just comes together.

    Time: PT5M

14. Chill Crust

    Form dough into an 8 × 12 in rectangle, wrap in plastic, and refrigerate 30 minutes.

    Time: PT30M

15. Prepare Apple Filling

    Peel and cube 8 Granny Smith apples (1‑in cubes); toss with 125 g brown sugar, 6 g cinnamon, 5 g salt, 50 g cornstarch, 15 g lemon juice, and a few cranks of nutmeg.

    Time: PT15M

16. Make Streusel Topping

    Combine 375 g flour, 225 g brown sugar, 6 g cinnamon, 5 g salt, and 75 g chopped pecans; stir in 230 g melted butter until crumbly.

    Time: PT10M

17. Roll Out Crust

    Dust chilled dough with flour, roll to a rectangle ~1‑2 in larger than a half‑sheet tray, then transfer to a well‑buttered tray, tucking edges and dimpleing perimeter.

    Time: PT10M

18. Assemble Pie

    Spread apple filling evenly on crust, then top with streusel; smooth the topping.

    Time: PT5M

19. Bake Apple Pie

    Bake at 375°F for 45‑50 minutes until crust is golden and filling is bubbly.

    Time: PT50M

    Temperature: 375°F

20. Green Bean Casserole – Blanch Beans

    Boil salted water, add 2 lb green beans cut into 1½‑in pieces; cook 4‑5 minutes until tender, then drain.

    Time: PT10M

    Temperature: 100°C

21. Mushroom Sauce

    Melt 1 stick butter, add 450 g chopped mushrooms, 15 g minced garlic, and 10 g salt; sauté 5‑6 minutes until moisture evaporates. Stir in 5 g thyme, then 65 g flour; cook 90 seconds. Whisk in 400 g chicken stock and 125 g heavy cream; simmer 3‑4 minutes until thick.

    Time: PT15M

    Temperature: 95°C

22. Combine Casserole

    Mix blanched beans into mushroom sauce, add 50 g grated Parmesan and 3 g black pepper; adjust thickness with extra stock if needed.

    Time: PT5M

23. Bake Casserole

    Transfer mixture to a 9 × 13 in metal pan, top with fried shallots (or store‑bought fried onions), and bake at 375°F for 18‑20 minutes.

    Time: PT20M

    Temperature: 375°F

24. Stuffing – Dry Bread Cubes

    Spread 750 g bread cubes on two half‑sheet trays; bake at 275°F for 25‑30 minutes until dry but not fully parched.

    Time: PT30M

    Temperature: 275°F

25. Stuffing – Soak Raisins

    Combine 150 g golden raisins with 500 g water; bring to a rapid simmer, cook 5 minutes, then remove from heat and soak 15‑20 minutes.

    Time: PT25M

    Temperature: 95°C

26. Stuffing – Sweat Aromatics

    Melt 1 stick butter, add 350 g diced onion, 250 g diced celery, and 5 g salt; sauté 5 minutes until translucent. Add 5 g chopped sage and cook another 4‑5 minutes.

    Time: PT10M

    Temperature: 95°C

27. Combine Stuffing

    In a large bowl, combine dried bread cubes, butter‑sautéed aromatics, drained raisins, 15 g parsley, 3 g poultry seasoning, 3 g black pepper, 5 g salt, whisked 5 eggs, 950 g chicken stock, and 50 g Better‑Than‑Bouillon; toss until bread is saturated.

    Time: PT10M

28. Bake Stuffing – First Stage

    Transfer mixture to a 9 × 13 in baking dish, dot with 6‑8 thin slices of butter, cover with foil, and bake at 375°F for 45 minutes.

    Time: PT45M

    Temperature: 375°F

29. Bake Stuffing – Final Browning

    Remove foil and increase oven to 450°F; bake 15‑20 minutes until top is deep golden and edges crisp.

    Time: PT20M

    Temperature: 450°F

30. Potato Puree – Cook Potatoes

    Place peeled potato chunks in a pot of cold water; bring to a gentle simmer and cook 35‑40 minutes until fork‑tender.

    Time: PT40M

    Temperature: 95°C

31. Potato Puree – Mash & Strain

    Drain potatoes, return to pot, smash with a wooden spoon, then pass through a fine‑mesh strainer using a spatula or ladle to achieve a silky texture.

    Time: PT15M

32. Potato Puree – Enrich

    Stir in 450 g melted butter and 350 g hot heavy cream; season with 20 g salt and whisk until smooth and glossy.

    Time: PT10M

33. Roast Turkey – Initial High Heat

    Preheat oven to 425°F. Place turkey breast‑side down on a foil‑lined roasting pan with a rack; add ~1 cup water to the pan, spray foil with pan spray, and cover loosely with foil. Roast 1 hour.

    Time: PT1H

    Temperature: 425°F

34. Roast Turkey – Lower Heat

    Remove foil, flip turkey breast‑side up, brush skin with butter or neutral oil, and continue roasting at 325°F until breast reaches 150°F and thighs 165°F (≈90 minutes).

    Time: PT1H30M

    Temperature: 325°F

35. Rest Turkey

    Tent turkey loosely with foil and let rest 1 hour before carving; this stabilizes juices.

    Time: PT1H

36. Final Skin Browning

    After resting, increase oven to 500°F, brush skin again with butter/oil, and roast 15‑20 minutes for deep golden color.

    Time: PT20M

    Temperature: 500°F

37. Finish Gravy

    Reheat reserved gravy base; gradually whisk in turkey drippings, tasting for salt; simmer 15 minutes to reach desired thickness.

    Time: PT15M

    Temperature: 95°C

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

8 g