BY JENNA HELWIG
PHOTOGRAPHS BY GREG DUPREE
FOOD STYLING BY TYNA HOANG
PROP STYLING BY CLAIRE SPOLLEN
ILLUSTRATIONS BY ABBEY LOSSING
ACTIVE TIME 30 MINUTES
TOTAL TIME 15 HOURS, 30 MINUTES
SERVES 12
1 12-to-14-lb. fresh or frozen whole turkey, thawed if needed
21∕2 Tbsp. kosher salt
1 Tbsp. rubbed or ground dried sage
1 Tbsp. lemon zest (from 2 lemons)
2 tsp. freshly ground black pepper
1 lemon, halved
1 yellow onion, halved
Thyme sprigs and/or sage sprigs, for stuffing
2 Tbsp. olive oil
3 cups chicken broth, plus more if needed
THE day before roasting, remove turkey from packaging. Discard neck and giblets. Dry inside and outside of turkey with paper towels. Place on a roasting rack in a large roasting pan, breast side up.
STIR together salt, sage, lemon zest, and pepper in a small bowl. Rub seasoning all over turkey. Refrigerate turkey, uncovered, for at least 12 hours and up to 24 hours.
REMOVE turkey from refrigerator. Preheat oven to 450°F with rack in lower third position. Stuff lemon halves, onion halves, and herb sprigs in turkey cavity. Drizzle turkey evenly with oil. Pour broth into bottom of roasting pan.
PLACE turkey in oven and reduce oven temperature to 350°F. Roast until an instant-read thermometer inserted in thickest part of thigh reads 165°F to 170°F, 2 to 21∕2 hours. (Check temperature after about 1 hour and 45 minutes of roasting time. Add water or more broth if pan seems dry at any point.)
LET turkey stand in pan for 15 minutes, then carefully transfer to a large cutting board. Let rest, uncovered, for 30 to 45 minutes before carving. (If using drippings for gravy, pour juices from roasting pan through a fine-mesh strainer into a heatproof measuring cup with a spout; refrigerate, covered, until ready to use.)
ACTIVE TIME 50 MINUTES
TOTAL TIME 1 HOUR, 35 MINUTES
SERVES 8
4 lb. Yukon Gold potatoes, scrubbed, peeled, and cut into 1-to-11∕2-in. cubes (about 13 cups)
12 Tbsp. (1½ sticks) unsalted butter
1 cup half-and-half
1 cup sour cream, buttermilk, or crème fraîche, at room temperature
2 1∕2 tsp. kosher salt, plus more for boiling
PLACE potatoes in a large pot. Add enough cold water to cover potatoes by 2 inches; generously season water with salt. Bring to a boil over medium-high. Reduce heat to medium and cook at a gentle boil, stirring occasionally, until potatoes are fork-tender, 20 to 30 minutes. Drain potatoes in a colander, reserving pot.
MELT butter in a small saucepan over medium. Cook, stirring often, until butter smells nutty and is speckled with golden brown flecks, 4 to 8 minutes. Immediately pour brown butter into a heatproof measuring cup with a spout.
ADD half-and-half to reserved pot. Use a ricer or food mill to mash potatoes into pot. Stir most of brown butter into potato mixture, reserving about 2 tablespoons in measuring cup. Add sour cream and salt to potatoes, stirring until well combined. Season with more salt, if desired. Serve topped with reserved brown butter.
TOTAL TIME 30 MINUTES
12 oz. fresh or frozen cranberries (about 2 3∕4 cups)
1 cup 1∕2-in. pieces chopped red apple (from 1 apple, such as Gala or Honeycrisp)
3∕4 cup sweetened dried cranberries
1∕2 cup plus 2 Tbsp. pure maple syrup
1∕8 tsp. kosher salt
PLACE cranberries, apple, dried cranberries, syrup, ¼ cup water, and salt in a medium saucepan. Bring to a simmer over medium, stirring occasionally; cover and simmer, undisturbed, for 10 minutes, adjusting heat as needed to maintain a simmer.
UNCOVER and cook over medium, stirring often, until cranberries have popped, apples are tender, and mixture is thickened but still saucy, 6 to 10 minutes, adjusting heat as needed to maintain a simmer. (Mixture will continue to thicken as it cools, so err on the side of sauciness.) Serve warm or at room temperature.
If you happen to have leftover cranberry sauce (no guarantees!) and want an excellent breakfast, spoon a dollop over thick, creamy yogurt.
ACTIVE TIME 20 MINUTES
TOTAL TIME 1 HOUR, 20 MINUTES
2 lb. Brussels sprouts, trimmed and halved, or quartered if large
1∕2 tsp. freshly ground black pepper
2 tsp. kosher salt, divided
11∕2 cups heavy cream
1 Tbsp. Dijon mustard
6 oz. aged provolone or Gruyère cheese, shredded (about 11∕2 cups)
2 cups kettle-cooked potato chips, crushed (about 21∕2 oz.)
PREHEAT oven to 400°F. Place Brussels sprouts in a 13-by-9-inch baking dish. Add oil, pepper, and 1 teaspoon salt, tossing until well combined.
BAKE until Brussels sprouts are just crisp-tender, about 30 minutes, stirring once halfway through. Meanwhile, whisk cream and mustard in a measuring cup with a spout.
REMOVE baking dish from oven. Add cream mixture, cheese, and remaining 1 teaspoon salt, stirring until well combined. Top mixture evenly with chips.
BAKE until Brussels sprouts are tender and cream is bubbly and golden brown at edges, 20 to 25 minutes. Let stand for 10 minutes before serving.
We found an acceptable way to get potato chips on the Thanksgiving table. Huzzah!
ACTIVE TIME 35 MINUTES
TOTAL TIME 35 MINUTES
6 Tbsp. (¾ stick) unsalted butter
1 cup finely chopped shallots (from 3 or 4 shallots)
1∕3 cup all-purpose flour
3 cups warm chicken broth
2 sprigs sage (optional)
2 sprigs thyme (optional)
2 to 4 Tbsp. strained turkey drippings (optional)
2 Tbsp. dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 Tbsp. soy sauce
1∕4 tsp. freshly ground black pepper
Kosher salt (optional)
MELT butter in a large skillet over medium. Add shallots; reduce heat to medium-low and cook, stirring often, until very tender, 7 to 10 minutes.
INCREASE heat to medium. Whisk flour into shallot mixture until well combined. Cook, whisking constantly, until flour mixture is bubbling and light golden brown, 2 to 3 minutes.
VERY gradually pour broth into skillet, whisking constantly. Increase heat to medium-high and bring gravy to a boil; cook, whisking often, for about 1 minute. Add sage and thyme sprigs, if using; reduce heat to medium-low and simmer, stirring often, until gravy is thickened, 10 to 15 minutes. Discard herb sprigs.
STIR in drippings (if using), wine, soy sauce, and pepper. Add water 1 to 2 tablespoons at a time, if needed, until desired consistency is reached. Taste and season with salt, if using.
The better your chicken broth, the better your gravy. Which brings us to our rec: Better Than Bouillon. Follow package directions to make 3 cups broth.
TOTAL TIME 1 HOUR, 15 MINUTES
2 lb. medium rainbow carrots (from about 3 bunches), trimmed, green tops reserved
4 large shallots, peeled, trimmed, and quartered
4 or 5 sprigs thyme
2 Tbsp. olive oil, plus more for topping
1 tsp. kosher salt
1∕4 tsp. crushed red pepper
2 tsp. lemon zest (from 1 lemon)
Flaky sea salt, for topping
PREHEAT oven to 400°F. Line a large rimmed baking sheet with parchment paper. Peel carrots and halve them lengthwise.
PLACE carrots, shallots, and thyme on prepared baking sheet. Toss with oil, kosher salt, black pepper, and crushed red pepper. Cover baking sheet tightly with aluminum foil. Bake for 15 minutes.
MEANWHILE, wash and dry several green carrot tops. Very roughly chop carrot greens to yield about 1∕3 cup.
REMOVE foil; continue baking until carrots are tender and lightly browned, 25 to 30 minutes.
LET vegetables stand on baking sheet for 10 minutes. Transfer to a serving platter, discarding any thick thyme stems. Top carrots evenly with lemon zest, oil, flaky sea salt, and chopped carrot greens. Serve warm or at room temperature.
If you can’t find carrots with their tops, garnish this salad with chopped parsley for color.
TOTAL TIME 9 HOURS, 50 MINUTES
SERVES 8 TO 10
8 cups 1-in. cubes or torn pieces ciabatta or sourdough bread (about 12 oz.)
1 Tbsp. olive oil
12 oz. ground pork sausage
4 Tbsp. (½ stick) unsalted butter, divided, plus more for baking dish
1 cup chopped yellow onion (from 1 onion)
1 cup chopped celery (from 3 or 4 stalks)
1 cup chopped green bell pepper (from 1 bell pepper)
11∕4 tsp. kosher salt, divided
1 Tbsp. poultry seasoning
1 Tbsp. chopped fresh flat-leaf parsley, plus more for topping
1 Tbsp. apple cider vinegar
1 lb. 1-in. cubes butternut squash (about 31∕4 cups)
3∕4 tsp. freshly ground black pepper, divided
13∕4 cups chicken broth
1 large egg, beaten
THE night before cooking, spread bread cubes on a large rimmed baking sheet. Let stand, uncovered, for at least 8 hours and up to 16 hours.
WHEN ready to cook, preheat oven to 400°F and butter a 13-by-9-inch baking dish.
HEAT oil in a large skillet over medium-high. Add sausage; cook, stirring often with a wooden spoon to crumble, until browned and cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, reserving drippings in skillet.
MELT 2 tablespoons butter in skillet with drippings. Add onion, celery, bell pepper, and 1∕2 teaspoon salt; reduce heat to medium and cook, stirring often, until vegetables are tender and lightly golden, 8 to 10 minutes. Add poultry seasoning, sage, and parsley; cook, stirring constantly, for about 1 minute. Stir in vinegar. Remove skillet from heat.
PLACE squash in a very large bowl. Season with 1∕2 teaspoon salt and 1∕4 teaspoon black pepper; toss to coat. Add cooked sausage, onion mixture, bread cubes, and remaining 1∕2 teaspoon black pepper and 1∕4 teaspoon salt; toss until well combined. Stir in broth and egg.
TRANSFER mixture to prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove foil and top with remaining 2 tablespoons butter, sliced into 6 pats. Return to oven and bake until golden and crisp, 20 to 30 minutes. Let stand for 10 minutes before serving. Top with parsley.
Every Turkey Day spread needs a bright, punchy, crunchy side to counterbalance so many rich dishes. This salad checks that box—and others.
ACTIVE TIME 45 MINUTES
TOTAL TIME 45 MINUTES
11∕2 lb. haricots verts (French green beans), trimmed
11∕2 Tbsp. apple cider vinegar
11∕2 Tbsp. Dijon mustard
11∕2 Tbsp. honey
1 Tbsp. grated fresh ginger
11∕2 tsp. kosher salt, plus more for boiling and seasoning
1∕3 cup olive oil
3 cups thinly sliced celery, cut diagonally (from 4 to 6 large stalks), plus a handful of celery leaves for topping
1 large apple (such as Honeycrisp), cored and cut into 1∕4-in.-thick sticks
1 Tbsp. toasted sesame seeds
BRING a large pot of generously salted water to a boil. Add beans; cook over medium-high, stirring often, until bright green and very tender, 3 to 5 minutes. Drain beans in a colander and rinse well with cold water.
WHISK vinegar, mustard, honey, ginger, and salt in a large bowl. Slowly add oil, whisking constantly until mixture is combined.
DRY beans and transfer to bowl with dressing. Add celery and apple; toss until well coated. Add sesame seeds; toss until combined.
TRANSFER salad to a serving platter, pouring on any dressing remaining in bottom of bowl. Top with celery leaves.
These recipes were developed using Diamond Crystal kosher salt. If you’re using Morton or another brand, start with half the amount called for, and add more to taste. Morton crystals are finer than Diamond Crystal, so you get more in a measuring spoon and, thus, a saltier dish!