Michael’s Favorite Thanksgiving Recipes

Another holiday season is upon us, and as we head into Thanksgiving, I would like to take this moment to let you all know that I’m thankful for you – all of the people who have supported me, DeWaal, and our work at MODE Real Estate. As you plan your Thanksgiving feast, I wanted to share a few of my favorite holiday recipes with you and invite you to enjoy them with your family and friends. Thanks to all of you for your business, referrals, love and support. We wish you the most wonderful of Thanksgivings this year!

Roasted and Braised Turkey with Cognac Gravy

Ingredients:
One 12-pound turkey, rinsed and dried
Kosher salt and black pepper
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup chopped fresh herbs (a mix of rosemary, sage, oregano and thyme)
2 stalks celery, chopped
2 leeks, chopped
1 medium yellow onion, chopped
1/3 cup flour
1 cup cognac
8 cups chicken stock or broth, plus more as needed

Preheat the oven to 375 degrees F. Remove the wings from the turkey and set aside on a baking sheet or large plate. Remove the legs and then separate the thighs from the drumsticks; place on the baking sheet. With kitchen scissors, cut along the ribs to remove the backbone from the turkey, leaving behind a full bone-in breast. (Alternatively, ask your butcher to cut the turkey into parts.)
Sprinkle the wings, thighs and legs with salt and pepper on both sides. In a large braiser or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the wings, legs and thighs until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.

Add to the pan 4 tablespoons of the butter, the celery, leeks and onions, and 2 tablespoons of the chopped herbs. Cook, stirring, until the vegetables have softened, 5 minutes. Add the flour, stirring until completely incorporated. Pour in the cognac and 4 cups of the chicken stock and bring to a simmer over medium heat. Return the seared turkey parts to the pan, skin-side up, without submerging them completely in the liquid. Reduce the heat to medium low, cover and cook until the meat is tender and easily pulls away from the bone, about 2 hours.

Meanwhile, rub the remaining 4 tablespoons butter over the skin of the turkey breast. Sprinkle with the remaining 2 tablespoons chopped herbs and some salt and pepper. Place the breast on a rack over a roasting pan and transfer to the oven.

Roast for 45 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Continue to roast, basting every 30 minutes and adding more chicken broth to the pan as needed, until the internal temperature reaches 160 degrees F, another 1 1/2 to 2 hours. Remove from the oven and transfer the breast to a cutting board. Let rest for 30 minutes, reserving pan juices.

Remove the wings, legs and thighs from the braising liquid and arrange them on a serving platter. Carve the breast and arrange it on the platter alongside the turkey parts. Add the reserved turkey breast pan juices to the braising liquid in the braiser and bring to a simmer. Season with salt and pepper, then strain the gravy and serve.

Recipe courtesy of Nancy Fuller

 

Mashed Root Vegetables with Thyme Brown Butter Topping

Ingredients:

2 pounds parsnips, cut into 2-inch pieces

2 pounds sweet potatoes, peeled and cut into 2-inch pieces

2 pounds rutabaga, peeled and cut into 2-inch pieces

4 cloves garlic, smashed

8 tablespoons (1 stick) butter

2 tablespoons heavy cream

Kosher salt and black pepper

8 sprigs thyme

Fill a large pot with cool water and add the parsnips, sweet potatoes, rutabaga and garlic. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Drain and return the vegetables to pot along with 4 tablespoons of the butter, the heavy cream, and salt and pepper to taste. Mash with a potato masher or a fork until combined. Keep warm.

In a small saucepan over medium heat, combine the remaining 4 tablespoons butter and the thyme sprigs. Cook until the butter is toasted and brown specks start to appear, about 3 minutes.

To serve, spoon the mashed vegetables into a serving dish, top with thyme sprigs and drizzle the brown butter over the top.

Recipe courtesy of Nancy Fuller

Holiday Whiskey Sours

Ingredients:

1 cup Whisky or single malt – use your favorite. Mine is 12-year aged single malt.

1/2 cup freshly squeezed orange juice

1/2 cup freshly squeezed lemon juice (3 lemons)

1/2 cup freshly squeezed lime juice (4 limes)

2/3 cup sugar syrup (see below)

Maraschino cherries

Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

Enjoy!

-Michael