Tag: Thanksgiving

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How to cook a turkey: Thanksgiving recipes, cooking times from Butterball

How to cook a turkey: Thanksgiving recipes, cooking times from Butterball

Wondering how to cook a turkey or how long to cook a turkey? Butterball has your answers.

Roasting in an oven is one of the most popular ways to cook a turkey. It’s simple, convenient and gives your turkey a classic flavor.

We’ll start with roasting a turkey, then scroll down for instructions on how to brine a turkey, roasting pre-cooked turkeys, boneless roasts, baking a turkey, and cooking whole turkey breasts. Whether you’re a first-time cook or a seasoned pro, we’ve got answers to all of your questions.

Spatchcock, deep-frying, Turducken: 5 alternative ways to prepare Thanksgiving turkey

Turkey roasting questions

If you’re using a convection oven, be sure to consult Butterball’s adjusted cooking instructions. Consult your manufacturer’s handbook for tips to use your specific oven.

The Butterball Turkey Talk-Line provides answers to all turkey questions in English and Spanish at 1-800-BUTTERBALL (1-800-288-8372) or text 844-877-3456.

Fresh or thawed whole turkeys

Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey:

Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.

Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.

Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.

Place your turkey in the oven.

When the turkey is about done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

How do you thaw a turkey? Here are 3 safe ways to defrost your bird for Thanksgiving

Doneness: Your turkey is done when the temperature is 180° F in the thigh and 165° F in the breast or stuffing. Lift turkey onto a platter and let stand for 15 minutes before carving.

Cooking Times in a Regular Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

4.5 – 7 lbs. / 2-2 1/2 hrs. / 2 1/4-2 3/4 hrs.

7-9 lbs.- 2 1/2-3 hrs. / 2 3/4-4 1/2 hrs.

9-18 lbs.- 3-3 1/2 hrs. / 3 3/4-4 1/2 hrs.

18-22 lbs.- 3 1/2-4 hrs. / 4 1/2-5 hrs.

22-24 lbs.- 4-4 1/2 hrs. / 5-5 1/2 hrs.

24-30 lbs.- 4 1/2-5 hrs. / 5 1/2-6 1/4 hrs.

Why we eat turkey on Thanksgiving

Roasting Tip: If you don’t have a rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.

Cooking in a Convection Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

6-10 lbs.- 1 1/2 -2 hrs. / 1 3/4-2 1/2 hrs.

10-18 lbs.- 2-2 1/2 hrs. / 2 1/2-3 1/4 hrs.

18-22 lbs.- 2 1/2-3 hrs. / 3 1/4-3 3/4 hrs.

22-24 lbs.- 3-3 1/2 hrs. / 3 3/4-4 1/4 hrs.

First-time Thanksgiving cook? Advice on turkey thawing, leftover storing and avoiding disaster

Frozen Stuffed Whole Turkeys

Frozen stuffed turkeys go from freezer to oven without thawing. Just follow these simple instructions for a perfectly roasted turkey:

Preheat oven to 325° F. Hold under running water and remove giblets, neck, and gravy packets.

Place turkey on flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.

Brush or spray skin lightly with vegetable or cooking oil for best appearance.

Cover neck and exposed stuffing with foil to prevent over-browning. Place turkey in pre-heated oven.

When turkey is about 3/4 done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone.

Begin checking the turkey for doneness about 30 minutes before the recommended cook time.

Your turkey is done when meat thermometer reaches 180° F in thigh and 165° F in center of stuffing.

Lift turkey onto platter and let stand for 15 minutes before carving.

Cooking in a Regular Oven (325°F)

Weight / Cook Time

7-9 lbs. / 4-4 1/2 hrs.

9-12 lbs. / 4 1/2-5 hrs.

12-14 lbs. / 5-6 hrs.

How to brine a turkey: Recipes, times

How to brine a turkey

Brining is similar to marinating, but is primarily focused on moistening the meat as opposed to adding flavor. Brining your turkey prior to cooking will help ensure you end up with a deliciously moist and flavor-packed turkey for your next gathering.

Brining Steps

The first step in the process is selecting your brine recipe. Savory Turkey Brine made with Kikkoman Soy Sauce is a simple and versatile choice that works for any occasion. Once you’ve selected your brine you’ll need to:

Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey.

The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out.

Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved. If your brine is heated, be sure to cool it to room temperature before brining.

Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be sure the container will fit in your fridge.

Add brine, covering the entire turkey.

Place in the refrigerator for the specified period of time.

Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired.

Perfect brine time

12 lbs. or less 8 to 12 hrs.

12 to 14 lbs. 9 to 14 hrs.

20 lbs. and over 15 to 20 hrs.

Savory Turkey Brine Recipe

2 gallons cold water

10 ounces Soy Sauce

1/2 cup kosher salt

1/2 cup sugar

2 tablespoons dried sage

2 tablespoons dried celery seed

1 tablespoon dried thyme

1 16 ? 24 lbs. Butterball? Whole Turkey

Mix all ingredients until the salt is dissolved and brine.

As a rule of thumb, you should brine your turkey 45 to 60 minutes per pound.

Pre-cooked whole turkeys

Fully cooked turkeys are an easy way to get a great tasting turkey on the table in less time. Follow these special directions for a delicious meal:

Preheat oven to 325° F. Remove wrapper. Do not stuff.

Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2 1/2 inches deep.

Brush or spray skin lightly with vegetable or cooking oil for best appearance.

Insert oven-safe meat thermometer deep into the thigh without touching the bone.

Place turkey in pre-heated oven and heat until hot (140° F).

How do you thaw a turkey? Here are 3 safe ways to defrost your bird for Thanksgiving

Baked turkey

Cover breast loosely with foil after 1 to 1 1/4 hours to prevent over-browning and drying.

Begin checking the turkey for doneness about 30 minutes before the recommended cook time.

Your turkey is done when the meat thermometer reaches 140° F in thigh.

Carve and serve immediately.

Cooking in a Regular Oven (325°F)

Weight / Cook Time Baked (Thawed) / Cook Time Baked (Frozen) / Cook Time Smoked (Thawed)

8-10 lbs.- 1 1/4-1 3/4 hrs. / 2 1/4-3 1/4 hrs. / 1 1/4- 1/2 hrs.

10-16 lbs.- 1 3/4-2 1/4 hrs. / 2 3/4-3 3/4 hrs. / 1 1/2-2 hrs.

16-18 lbs.- 2 1/4-2 1/2 hrs. / 3 1/4-4 hrs. / 2-2 1/2 hrs.

Whole Turkey Breasts

Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions:

Preheat oven to 325° F.

Remove whole breast from bag. Drain juices and pat dry with clean paper towels.

Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan.

Brush or spray skin lightly with vegetable or cooking oil for best appearance.

Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.

Roasting time will vary if turkey is covered or placed in an oven-cooking bag.

Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set.

You can roast a frozen turkey breast too. Just follow these steps:

Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325° F for the first hour.

Remove from oven and carefully remove gravy packet and refrigerate packet for future use.

Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance. Return to oven.

Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F.

Let breast stand for 10 minutes before carving.

Cooking in a Regular Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

3-5 1/2 lbs. – 1 1/2-2 1/4 hrs. / 2-2 3/4 hrs.

5 1/2-9 lbs. – 1 1/4-2 3/4 hrs. / 2 3/4-3 1/4 hrs.

Cooking in a Convection Oven (325°F)

Weight / Cook Time (Unstuffed) / Cook Time (Stuffed)

3-5 1/2 lbs. – 1 1/2 -2 hrs. / 1 3/4-2 1/2 hrs.

5 1/2-9 lbs. – 2-2 1/2 hrs. / 2 1/2-3 1/4 hrs.

18-22 lbs. – 2 1/2-3 hrs. / 3 1/4-3 3/4 hrs.

22-24 lbs. – 3-3 1/2 hrs. / 3 3/4-4 1/4 hrs.

Cooking in a Regular Oven (325°F)

Weight / Unstuffed

3-5 1/2 lbs. 3-3 3/4 hrs.

5 1/2-9 lbs. 3 3/4 -4 1/2 hrs.

Boneless Roasts

For smaller groups that love that roasted turkey taste, try a boneless roast. It’s easier than ever with these directions:

Preheat oven to 325° F.

Remove outer plastic netting and packaging. Leave inner string netting on the roast.

Drain juices and pat dry with clean paper towels. Refrigerate gravy packet.

For easier net removal before serving, lift string netting and shift position on roast.

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.

Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

Roasting time will vary if turkey is covered or placed in an oven-cooking bag.

For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Cook roast from frozen

Preheat oven to 325° F.

Remove gravy packet with spatula and refrigerate.

Place roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan.

Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Cooking in a Regular Oven (325°F)

Thawed / Frozen

1 3/4-2 hrs. / 2 1/2-3 hrs.

Cooking in a Regular Oven (325°F)

Frozen

2 1/2-3 hrs.

Roasting Tip

Since you can’t adjust the string netting when roasting from frozen, be sure to wrap the roast in foil after it comes out of the oven.

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30-Minute Thanksgiving Recipes for Last-Minute Meals

30-Minute Thanksgiving Recipes for Last-Minute Meals

Thanksgiving is a time when home cooks can flex their culinary skills before an audience of family and friends. But getting the house ready for company, not to mention running various errands, can often leave little room to actually cook.

Luckily, you don’t have to necessarily spend a ton of time in the kitchen in order to impress your holiday guests. Newsweek recently spoke with Chef Adrianne Calvo to learn her top three 30-minute Thanksgiving recipes for people who have done zero prep.

Chef Adrianne has earned numerous honors and awards and opened two renowned restaurants. She’s appeared in reality cooking shows, been named the “Best Chef in Miami” and authored six cookbooks. She also has an acclaimed YouTube series, Searching for Maximum Flavor with Chef Adrianne, and counts more than 1 million Instagram followers.

Chef Adrianne, Thanksgiving, recipes, no-prep
Chef Adrianne told Newsweek about her favorite no-prep Thanksgiving meals.
Courtesy Chef Adrianne

So, it’s true that Chef Adrianne is an accomplished professional, but she knows what it’s like to face holiday meals under a time crunch. The restaurateur relies on some clever hacks to blow her dinner guests’ minds.

“They know I’m a chef, so I better come up with something really great,” she told Newsweek. “So these are the recipes that make it look like I’ve been in the kitchen for two days prepping—I have all the ovens on, all the pots are working—but that’s not really what’s happening.”

At Thanksgiving, people connect with one another through food and the dinner table is the star of the evening, she said. Sure, you can make your holiday meals complicated, but you also don’t have to.

The way Chef Adrianne tells it: “You can have an exquisite, beautiful holiday dinner without doing a whole lot of prep.”

A (literal) pro tip, though: People who do succumb to procrastination should bring their “A game,” Chef Adrianne said. If you’re executing a holiday meal on a quick turnaround, then keeping clean and organized is key because otherwise, you could wind up in a frenzy. Tackle one recipe at a time and measure ingredients out in advance for maximum ease in the kitchen, she added. It helps to set out pre-measured items on the counter beforehand so all you have to do is mix.

And with that, let’s get to Chef Adrianne’s top three 30-minute Thanksgiving recipes.

Skillet turkey and buttermilk biscuits
A woman prepares meat in a skillet at a stove with an inset of buttermilk biscuits.
Alina Rosanova/Getty; Getty

What Are Some 30-Minute Thanksgiving Recipes for Last-Minute Meals?

Chef Adrianne calls this recipe her “shortcut to roasting a turkey for hours on end.” It’s a delicious and flavorful play on a classic dish that’s also a fan favorite.

The herby recipe “packs a ton of flavor” and tricks guests into thinking you’ve spent hours marinating and roasting, she said.

“In fact, it takes you about 20 minutes to sear that turkey tenderloin and you’re done,” Chef Adrianne added. “So that’s like a turkey hack.”

Herb Skillet Turkey Tenderloins, Serves: 6-8

INGREDIENTS:
2 lbs turkey breast tenderloins
Canola oil
1 cup dry white wine
1/4 cup fresh flat-leaf parsley, minced
5 green onions, chopped
1 shallot, minced
2 tablespoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

Pat tenderloin dry. Flatten out a bit. Season with kosher salt and pepper to your liking.

In a medium bowl, mix together wine, parsley, green onions, shallots, garlic, and dried spices. Spread the flavorful paste into the tenderloins. Re-season with salt and pepper if needed.

Using an iron skillet or large pan, heat about 1/4 cup of canola oil to medium-high heat. Cook the seasoned tenderloins for about 5-7 minutes on each side. Allow to rest before carving.

Make sure the internal temperature reaches 165 degrees F. Reserve the pan juices to serve over the sliced turkey tenderloins.

Chef Adrianne, Thanksgiving, recipes, no-prep
Chef Adrianne’s Skin On Roasted Sweet Potato recipe.
Courtesy Chef Adrianne

Chef Adrianne’s second clutch recipe—which features to-die-for candied quinoa, soy brown butter and cilantro mayo—is featured in one of her cookbooks. She calls it her “go-to” Thanksgiving sweet potato side dish.

You don’t have to peel the sweet potatoes, and you can shave off cooking time by cutting them in pieces, she said. The candied quinoa delivers a crunchy texture and the soy brown butter brings an “umami” factor.

“My guests are wowed,” Chef Adrianne said. “It takes me a fraction of the time than a classic sweet potato casserole, and it has all the elements.”

Skin-On Roasted Sweet Potato, Serves: 2

INGREDIENTS:
1 large sweet potato, cut into three pieces
2 tablespoon quinoa
1 tablespoon sugar
1 tablespoon unsalted butter
1 tablespoon light soy sauce
1 tablespoon cilantro
1 tablespoon mayonnaise
¼ teaspoon garlic, minced
¼ teaspoon hot sauce
1 tablespoon green onion, thinly sliced

Preheat the oven to 350 degrees F. Place cut sweet potato onto a nonstick cookie sheet. Place in oven for 15-20 minutes or until fork tender.

Meanwhile, in a small pan, melt sugar and add quinoa. Cook over medium heat for 3-5 minutes until the sugar starts to turn golden. Take off the heat and set aside.

In another small pan, heat butter to medium-high and cook for 2-3 minutes or until butter starts to brown. Add soy sauce and whisk vigorously to combine. Set aside.

In a food processor, add cilantro, mayonnaise, garlic, and hot sauce and pulse to combine.

To plate, press baked sweet potatoes on the sides to push out the flesh from the top. Add a spoonful of soy brown butter to each. Top with candied quinoa and green onions. Add a dollop of cilantro mayonnaise to each piece of dressed sweet potato.

Chef Adrianne, Thanksgiving, recipes, no-prep
Chef Adrianne’s Skin On Roasted Sweet Potato recipe.
Courtesy Chef Adrianne

Chef Adrianne’s third 30-minute Thanksgiving recipe is for black pepper buttermilk biscuits—and it’s sure to leave diners thinking that the dough rested for hours. The trick? Working with cold butter.

“In under 30 minutes, you have these beautiful, flaky, very flavorful buttermilk biscuits,” she said.

Black Pepper Buttermilk Biscuits, Serves: 12

INGREDIENTS:
2 cups all-purpose flour
¼ cup granulated sugar
¼ cup roughly chopped fresh thyme
4 teaspoons baking powder
1 teaspoon kosher salt
¾ teaspoon ground black pepper, divided
¼ teaspoon baking soda
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup cold unsalted butter, cubed
1¼ cups whole buttermilk, add slowly checking for moisture
Egg wash, to brush over biscuits
Butter, to serve

Preheat oven to 450 degrees F. Lightly spray a square cast-iron skillet with cooking spray.

In a large bowl, stir together flour, thyme, baking powder, salt, ½ teaspoon of pepper, baking soda, garlic powder, and onion powder. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly. Gently stir in buttermilk until a soft dough forms.

Turn out dough onto a lightly floured surface and gently pat to ¾-inch thick. Using a 2½-inch round cutter, cut dough, re-rolling scraps as necessary.

Arrange biscuits in a prepared skillet. Brush tops with egg wash. Sprinkle with remaining ¼ teaspoon pepper. Bake until golden brown, 15 to 18 minutes.

Newsweek‘s “What Should I Do?” offers expert advice to readers. If you need advice, let us know via life@newsweek.com. We can ask experts for advice on relationships, family, friends, money and work and your story could be featured on WSID at Newsweek.

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Need a bite to hold you over while the turkey roasts? 3 recipes to kick off your Thanksgiving meal

Need a bite to hold you over while the turkey roasts? 3 recipes to kick off your Thanksgiving meal

You’re about to feast. The turkey, the stuffing, the potatoes, the cranberry sauce, the pies. The last thing you need to worry about is a first course or multiple appetizers. And yet, sitting around waiting for hours while the turkey roasts, those buttery potatoes wait to be mashed and those sweet fruit-filled pies come out of the oven can make a person awfully hungry.

So a peace offering. The idea with these recipes is that they offer a light nibble or first course to satiate you while your house fills with those incredible scents. First up: a creamy, earthy roasted mushroom soup with no dairy. And, rather than serve a big, filling bowl of soup, why not think about tiny shot glasses to stave off hunger without filling you up? Or whirl up a super-simple smoked salmon and caper dip to serve while you’re finishing off the last of the cooking. Or a pumpkin-filled deviled egg that can be made completely ahead of time. All three recipes are light, flavorful and appetite-enhancing.

And what to drink with it all? A bonus recipe: an apple-ginger mocktail/cocktail garnished with frozen sugared grapes and thin apple slices.

And it wouldn’t be Thanksgiving without cranberry sauce. Every year I make my own cranberry sauce full of fresh ginger, pineapple and nuts. An annual tradition.

A few tips:

  • You’re about to eat a lot of food. So keep the nibbles light and healthy. Avoid cheese plates. Cheese is very rich and filling.
  • Think about spiced nuts or flavored olives.
  • How about a tray of fresh fennel wedges, carrots, celery, radishes and grapes served with a good coarse sea salt to dip into?

Roasted mushroom soup

The depth of flavor defies the effort it takes to make this simple vegan soup. Mushrooms are roasted with onions and a touch of fresh ginger and then simmered in vegetable stock. The whole mixture is pureed and that’s it. No dairy. No embellishments. It’s light, while still bursting with big fall flavors. A perfect start to your feast. Of course, you can choose to top the soup with a swirl of heavy cream or yogurt, or a sprinkle of chives or parsley. But you don’t need a thing. The soup can be made up to 3 days ahead of time, freeing you up on Thanksgiving day. Serve very small portions — a demi-tasse or small tea or coffee cup or even a shot glass.

Serves 4 to 6 small portions.

Ingredients for roasted mushroom soup. (Kathy Gunst/Here & Now)
Ingredients for roasted mushroom soup. (Kathy Gunst/Here & Now)

Ingredients 

  • 2 medium onions, or 1 large, chopped into ½-inch size pieces
  • 3 scallions, ends trimmed and chopped, into ½-inch size pieces
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 1 pound shiitakes or your favorite mushrooms, coarsely chopped into 1-inch size pieces
  • 1 ½ tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups vegetable stock

Optional garnishes:

  • ¼ pound mushrooms, think about using a different variety for contrast, stems trimmed and coarsely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • About 2 tablespoons chopped fresh chives and or parsley
  • Greek-style yogurt or heavy cream, optional

Instructions

  1. Make the soup: Preheat the oven to 450 degrees.
  2. In a medium roasting pan or baking sheet with sides, toss the onions, scallions, half the ginger, mushrooms, olive oil, salt and pepper. Roast on the middle shelf for 15 minutes.
  3. Meanwhile, heat the stock and the remaining ginger in a medium pot over medium heat until simmering. Scrape everything from the roasting pan into the simmering stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes. Taste for seasoning. Puree the soup with an immersion blender or transfer to the bowl of a food processor or blender and whirl until smooth. Reheat and taste for seasoning.
  4. To make the mushroom garnish: Heat a medium skillet over high heat. Add the oil and then the mushrooms, salt, pepper and chives or parsley. Cook, stirring, for 5 minutes. Top the hot soup with the cooked mushrooms and chives, or with cream or yogurt.

Smoked salmon and caper spread

Smoked salmon and caper spread. (Kathy Gunst/Here & Now)
Smoked salmon and caper spread. (Kathy Gunst/Here & Now)

Six ingredients plus a little black pepper in a food processor. Whirl. Whirl. Done. This is the kind of quick, easy snack that will get you through Thanksgiving day. Serve it on bagels for breakfast. Serve with crackers and raw vegetables for a snack while you’re cooking. Or serve it as a first course with crackers and warm slices of crusty bread alongside a holiday salad. The spread can be made several hours ahead of time; cover and refrigerate until ready to serve. Best served only slightly chilled.

You could also substitute smoked trout or any other smoked fish for the salmon. If you want to get fancy, top the spread with ½ cup red salmon caviar.

Serves 4 to 6.

Ingredients

  • 8 ounces smoked salmon, chopped
  • 1 cup cream cheese, at room temperature
  • 3 ½ tablespoons drained capers
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 scallions, or 2 tablespoons chives, finely chopped
  • Grinding black pepper

Instructions

  1. In the container of a food processor or blender, whirl together the salmon, cream cheese, capers, olive oil, lemon juice, half the scallions and grinding pepper. Taste for seasoning.
  2. Place in a serving bowl or ramekin and serve or cover and refrigerate up to 24 hours ahead of time. Remove from the refrigerator about 15 minutes before serving. Surround with raw vegetables and/or crackers.

Pumpkin deviled eggs

Pumpkin deviled eggs. (Kathy Gunst/Here & Now)
Pumpkin deviled eggs. (Kathy Gunst/Here & Now)

Everyone loves deviled eggs, so why not put a seasonal spin on it? Here, eggs are boiled, the yolk is popped out and mashed with pumpkin puree, lemon, and mayonnaise, and then stuffed back into the egg white. A thin sliver of scallion on top mimics the shape of a pumpkin and a sprinkling of sweet (or smoky) paprika tops it off. The eggs can be made several hours ahead of time and no precious oven space is needed. The recipe can easily be doubled or tripled depending on the size of your Thanksgiving.

Serves 2 to 4.

Ingredients

  • 4 medium-large eggs
  • 3 tablespoons pumpkin puree, canned or homemade
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoon lemon juice
  • Salt and freshly ground pepper
  • Sprinkle of sweet or smoky paprika
  • 1 scallion green, cut into very thin ¼-inch slivers

Instructions

  1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat off and keep the pot on the burner for 11 to 12 minutes, depending on the size of the eggs.
  2. Drain the hot water off and cover with cold water. Drain the cold water off and, with the eggs in the empty pot, roll the eggs around from side to side to gently crack the shells. Peel off the shells and refrigerate for at least 10 minutes to cool.
  3. Cut the eggs lengthwise and pop out the yolks; place the yolks in a medium bowl. Mash the yolks with the pumpkin puree, mayonnaise, lemon juice, salt and pepper. Spoon the mixture back into the hollowed egg whites, doming them up at the top. Sprinkle lightly with the paprika and add a sliver of the scallion green just on top of the filling to mimic the stem of a pumpkin.

A Thanksgiving apple-ginger mocktail/cocktail

Imagine the flavors of apple pie with a few other surprises in a glass. This apple-ginger drink is super easy to throw together — the only thing you need to do to pull this mocktail/cocktail together is freeze some red and/or green grapes for at least 1 hour. The rest of the drinks come together in about 5 minutes. The drink can be served as is or you can add a jigger (1 ½ ounces) of rum, dark rum, or bourbon.

This makes 1 large drink and can be doubled, tripled, etc.

Serves 1.

Ingredients

  • 4 red or green grapes
  • About 2 tablespoons sugar
  • ⅔ cup apple cider
  • ⅓ cup ginger beer
  • 1 jigger ( 1 ½ ounces) rum or bourbon, optional
  • Dash ground cinnamon
  • 1 very thin slice apple, with skin (center cored removed)

Instructions

  1. Place the grapes in a small bowl or on a plate and freeze for at least an hour. Place the sugar in a small bowl or plate and set aside.
  2. In a cocktail glass mix the cider and ginger beer. Add the rum or bourbon if using and gently stir the liquids together. Add ice cubes.
  3. Roll the frozen grapes in the sugar and then put them on top of the drink. Cut a small slit in the apple and place it on the glass rim. Sprinkle it with just a tiny bit of cinnamon.

More recipes 

  • Click here for classic Thanksgiving cranberry sauce recipes
  • Click here for a blood orange and mint mocktail/cocktail
  • Click here for a recipe for Oysters Rockefeller
  • Click here for five onion dip and an onion tart
  • Click here for a recipe for squash galette
  • Click here and here for more turkey, stuffing and sides recipes

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The best Thanksgiving dessert recipes

The best Thanksgiving dessert recipes

If you still haven’t figured out what to make for dessert Thursday, we’re here to help. These are some of our favorite Globe Food recipes from the last couple of years, sure to serve up some inspiration. Happy baking!

Apple hand pies

Globe recipe contributor Karoline Boehm Goodnick writes that “these half-moon shaped delights are perfect for a small gathering of folks who appreciate a good pastry-to-filling ratio. In this sweet version, apples are ideal because they’re firm and easy to contain. If you love to bake pies, you’ll enjoy rolling out this dough, stamping out rounds, and making these individual cuties.” Added bonus: “Leftovers will make a great breakfast. Cold pie for breakfast is the best New England tradition of all.”

Find the recipe here.

A classic apple pie,WEBB CHAPPELL FOR THE BOSTON GLOBE

Traditional apple pie

Of course, if you’d rather make a classic apple pie for Thanksgiving, we’ve got you covered, too. Sheryl Julian writes, “A few years ago, Jackie King of A&J King Artisan Bakers in Salem, taught us how to make the definitive, classic, juicy, two-crust apple pie. It’s loaded with Cortland apples that are tucked into two rounds of buttery, flaky pie dough that are crimped at the edges and sent to the oven until the apples are bubbling at the edges and the pastry is golden brown. If you want to try your hand at pie, this is the recipe to use.”

Find the recipe here.

Black Bottom Peanut Butter Pie.Karoline Boehm Goodnick

Peanut butter pie

For something different, consider wowing your family and friends with this multi-layered black-bottom peanut butter pie. Karoline Boehm Goodnick writes: “I first learned about baking a pie on Pi Day years ago when I was working at the flagship Flour Bakery in the South End. Owner Joanne Chang, a graduate of Harvard with a degree in applied mathematics and economics, was once known for her ability to recite more than a few digits of pi, and began baking pies on March 14 (pi begins with 3.14). This recipe for black bottom peanut butter pie has several voluptuous layers — a chocolate cookie crust covered with chocolate ganache, peanut butter mousse, whipped cream, and a garnish of peanuts and chocolate.”

Find the recipe here.

Sandra Shapiro’s recipe for crustless cranberry pie.Karoline Boehm Goodnick

Crustless cranberry pie

This one is from The Recipe Box Project several years back, but one of its biggest fans here at the Globe swears “it’s delish and simple!” So we’re bringing it back. “This popular crustless pie is essentially a cake-y batter poured over fresh cranberries in a pie pan, baked until the cranberries make a saucy bottom for the buttery top. Cambridge resident Sandra Shapiro clipped this many years ago from The New York Times and writes, ‘I bake this in an attractive earthenware pie plate.’ Her recipe was called ‘Mrs. Arthur Morawski’s Cape Cod Cranberry Pie,’ and the clip said it was baked by Hester Griffin for the West Dennis Library. Similar recipes have appeared in The Boston Globe’s Confidential Chat, in Laurie Colwin’s ‘More Home Cooking,’ where it was called ‘Nantucket Cranberry Pie,’ and in Ina Garten’s ‘Barefoot Contessa How Easy Is That?,’ in which she adds an apple to the berries.”

Find the recipe here.

French Silk Pie.Sally Pasley Vargas

French silk pie

And in case you missed it, the Globe Food section published its modern Thanksgiving menu last week, and this French silk pie from that package is a show-stopper. Karoline Boehm Goodnick writes that “making French silk pie is a laborious effort, probably best when you are bringing dessert to a Thanksgiving feast, rather than hosting. But it is possible to work ahead, leaving only minimal tasks for the big day. The crust can be completed several days in advance; store it uncovered on the countertop until you are ready to use it. This version adds cocoa powder to a standard pie dough so you have a chocolate crust. In the filling, espresso powder deepens the chocolate without turning it into a mocha flavor; grated orange rind is a nice touch in the filling, with orange-scented whipped cream for the top.” We’ll be saving room for seconds.

Find the link here.

Need more ideas? Check these out

Chris Morris can be reached at christine.morris@globe.com. Follow her on Twitter @morrisglobe.

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Kitchen Tools That’ll Bring Out Your Inner Chef This Thanksgiving

Kitchen Tools That’ll Bring Out Your Inner Chef This Thanksgiving

If it’s your year to host Thanksgiving dinner, there’s a lot to prep and cook—the turkey, the million different casseroles and sides, desserts—it all can be overwhelming. From the ultimate roasting pan to a state-of-the-art potato ricer, the nine picks below will make your life a little easier on Thanksgiving. 

(For more tools to step up your cooking game, check out Mansion Global Boutique’s Kitchen section.)

Credit: Kitchenaid

Prep work can take forever, whether you’re chopping veggies for stuffing or making homemade whipped cream for pumpkin pie. Kitchenaid’s 5 Cup Food Chopper ($69.99) is a powerhouse of a gadget that makes chopping, blending, whipping and pureeing less of a hassle.

Credit: Le Creuset

Le Creuset’s Stainless Steel Roasting Pan ($138) encourages a beautifully roasted and golden brown bird that’ll impress your guests. The dishwasher-safe and durable roaster comes with a nonstick rack for even cooking that fits up to a 14-pound turkey. 

Credit: Caraway

A roasting pan won’t be the only piece of cookware you’ll need to create a praise-worthy Thanksgiving meal. Caraway ditches the chemicals for its Cookware Set ($595) so you can feel good about the tools you’re cooking with. It comes with a fry pan, sauce pan, sauté pan and dutch oven for all your kitchen necessities. 

Credit: OXO

Smooth, silky potatoes are a must for any Thanksgiving spread. OXO’s Good Grips Potato Ricer ($28.99) is made to sit on top of bowls or pots for better leverage. Perfect for potatoes, parsnips, or any other root veggie you plan on adding to your holiday menu. 

Credit: Great Jones

Ceramic bakeware that’s functional and looks good, Great Jones checks all the boxes. Stoneware Sweeties’ ($65) playful look will add a pop of color and design to your table. The casserole and pie dish duo is perfect for sweet and savory dishes your guests will keep coming back for. 

Credit: Inka

Thanksgiving always comes with heaps of leftovers that end up cluttering your fridge and freezer. Inka’s Food Containers ($85) will help organize what’s left of your meal and keep them from leaking with its InvisiSeal technology. The sleek containers come in a set of three to 18 pieces so you can store as little or as many leftovers you might have left. 

Credit: Schmidt Brothers Cutlery/Food52

Made with German stainless steel, the Zebra Wood Steak Knives ($119.99) from Schmidt Brothers Cutlery are a sophisticated and practical addition to your table setting. Plus, the set comes in a luxe keepsake wooden box to store them until your next holiday get-together.

Credit: JK Adams/Food52

The versatility of JK Adams’ Reversible Carving Board ($102) creates the perfect surface to carve your show-stopping turkey. One side is flat for ideal carving and the other includes an indent for your roast so it doesn’t slide or tip. Grooves on each side of the maple wood board collect juices for minimal mess. 

Credit: Michael Aram

Handcrafted from stainless steel and brass, the Gold Orchid Measuring Cup Set from Michael Aram ($195) will make measuring ingredients easy and elegant. Gold orchid detailing on the stand adds a tasteful look to your kitchen.

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7 Easy Cocktail Recipes For Thanksgiving

7 Easy Cocktail Recipes For Thanksgiving

Among the many things I’m thankful for is that I have a personal bartender—my husband. I just tell him what I’m in the mood for—a spicy margarita, a fresh daiquiri, or his specialty, a Bloody Mary—and he emerges a few minutes later with a Instagram-worthy cocktail that’s been created just for me.

To challenge his mixology skills, I’m always looking for new inspiration to help expand his repertoire. This Thanksgiving, I reached out to several acclaimed bartenders and spirits professionals around the country for easy cocktail recipes that pair well with Turkey Day (and all the trimmings).

Here’s what we—and by we, I mean he—will be shaking up this year.

Easy Cocktail Recipes for Thanksgiving

NEGRONI SBAGLIATO SPEZIATO

“The holidays in Italy call to mind many of the same nostalgic flavors we have here in the States. The aromas of baking spices and citrus oils remind me of the warmth of friends and family gathering together at home. At Brother Wolf, our Italian aperitivo bar in Knoxville, we are thrilled at the overdue attention being paid to the classic Negroni Sbagliato (with prosecco). Our take on the Sbagliato infuses the bitter aperitivo with traditional festive notes that perfectly complement the simple, dry, lower proofed, and lightly effervescent cocktail classico. The addition of raisins and cocoa nibs provide a warmth that rounds out the sharpness of the spices. We love this drink thrown into a large wine glass over ice—but it’s also great without the ice in a Champagne flute. Perfect for the holiday season! Also: The recipe can be batched, so far as the first two ingredients are be combined prior to. (I would add the prosecco maybe an hour prior to service.)” —Jessica King, founder of Brother Wolf, Knoxville, Tennessee

Ingredients:

1 oz. spiced Italian red bitter aperitivo**

1 oz. red vermouth

3 oz. prosecco

**Directions for the Spiced Aperitivo

1 bottle Italian red bitter aperitivo (such as Contratto Bitter, Select Aperitivo, or Campari)

2.5 tbsp. raisins

1.5 tbsp. cacao nibs

Peel of one orange

1 cinnamon stick

1 whole clove

**Directions for Spiced Aperitivo: Combine ingredients in a glass container and store for 3-5 days (to taste) before serving. For an instant infusion, combine ingredients in an iSi whipper, charge, relieve pressure, and strain.

Method: Combine vermouth and aperitivo in a wine glass with ice. Top with prosecco and gently stir. Garnish with a cloved orange slice.

JOHNNIE WALKER MIDNIGHT BLACK

“One of my favorite childhood memories growing up in Puerto Rico was drinking afternoon coffee with my grandmother. And she always accompanied it with short bread or ‘Maria’ cookies. The dark roasted sugars were wonderful with the full bodied, almost chocolatey Puerto Rican coffee. We have a long-term love affair with Johnnie Walker Black Label on the island and it makes its way into chilled coconuts and piña coladas alike. Its brown sugar, butterscotch, and vanilla notes work very well with our palates, and the smokiness shines through just enough to bring an interesting flavor without being overpowering. This may be a simple old-fashioned riff but it’s also a subtle nod to a simple little memory.” —Alberto Miranda, bartender at Nobody Told Me, New York City

Ingredients:

1.5 oz. Johnnie Walker Black Label

0.50 oz. coffee liqueur

0.25 oz. demerara or panela syrup

2 dashes of Angostura bitters

2 dashes orange bitters

Method: Combine all ingredients in a mixing glass and stir over ice for 10 seconds. Strain and pour over fresh ice in a rocks glass. Garnish with 1 lemon and 1 orange peel.

TURKEY DINNER

“In preparation for dinner, or as a digestive after, I love this cocktail all through the Thanksgiving celebration with its bright and bitter combination of flavors that cut through the traditional heavy fare of a holiday meal. And the best part is, now you finally have a use for all that leftover cranberry sauce!” —Kiowa Bryan, national director of trade and marketing at Spiribam

Ingredients:

1.5 oz. aged rhum agricole (like Rhum Clement Select Barrel) or rye whiskey

0.5 oz. lemon juice

0.5 o.z Cynar

1 large tsp. cranberry sauce

Method: Shake with ice and fine strain over fresh ice into rocks glass. Garnish with cloved spiced orange twist or candied cranberries.

SAGAMORE FIZZ

“The Sagamore Fizz blends together the best ingredients of the holiday season, cranberry syrup, rosemary, cinnamon, and Sagamore’s Maryland-style rye whiskey. It’s a simple but impressive cocktail to serve for a crowd. Just mix the rye whiskey, lime juice, and cranberry simple syrup—then offer guests a DIY garnish bar of cranberries, rosemary, and a club soda topper.” —Justin Katz, bar manager at Sagamore Spirit

Ingredients:

1 750 ml. bottle of Sagamore Spirit rye

8.5 oz. lime juice

17 oz. spiced cranberry syrup**

Club soda

**Directions for Spiced Cranberry Syrup: Boil equal parts sugar, water, and cranberries. For every cup of water, add one cinnamon stick and one rosemary sprig. Remove from heat once boiling and let sit overnight, then strain.

Method: Add Sagamore rye, lime juice, and spiced cranberry syrup to dispenser (or punch bowl) and stir. Pour over ice. Top with club soda. Garnish with a rosemary sprig and cranberries.

ILEGAL CHAPULIN COCKTAIL

“The Chapulin Cocktail is perfect for the holiday season. The flavor profile is refreshing from the mint, the texture is velvety and there is just a hint of smoke from the Ilegal mezcal. I love this drink because it’s easy to make and a departure from the hot cocktails that everybody is used to during the holidays. I first had this drink during quarantine at a bar called The Grasshopper in Long Beach, California, which had this variation of the classic Grasshopper on their to-go menu. Like most people at the time, I was bummed out and didn’t have a lot of interaction with my friends during lockdown. My good friend Omar Rodriguez, who also happened to be the bar manager, knew I needed a drink and invited me to his bar to pick up some cocktails curbside. We didn’t get to sit at the bar like we usually did but at least I got a fist bump and a great cocktail out of it.” —Gilbert Marquez, global brand ambassador at Ilegal Mezcal

Ingredients:

1 oz. Ilegal Mezcal Joven

1 oz. crème de menthe

1 oz. cream

1 oz. crème de cacao

Method: Combine all ingredients into a shaker and shake until chilled. Strain into a stemmed glass and garnish with Mexican chocolate

NEGRONI ‘FALL-GLIATO’

“This cocktail is great for Thanksgiving and any get-together because not only do you get all those fragrant fall spices, it’s also a low abv cocktail. Since we are substituting gin for an effervescent prosecco, your guests will be able to have multiple cocktails without the immediate effect. Not to mention, it’s also very easy to prepare. Having a large-format cocktail like this is great because you won’t find yourself behind the bar constantly trying to whip up some cocktails.” —Saeed “Hawk” House, content creator and bar consultant

Ingredients:

1 750 ml. bottle of Spanish-style sweet vermouth (or your preferred sweet vermouth)

1 750 ml. bottle mulled spice Campari**

2 bottles Korbel prosecco

**Directions for Mulled Spice Campari: In a large Mason jar, combine 1 bottle of Campari and 5 tablespoons of mulling spice. Save the Campari bottle. Close Mason jar and shake vigorously. Store in the fridge for 2–3 days. Be sure to shake or agitate each day. After 2–3 days, strain the contents of the mason jar back into the Campari bottle.

Method: Combine all ingredients in punch bowl with 4 large ice cubes. Stir to incorporate ingredients. Then garnish the punch bowl with clove studded orange wheels. When serving, serve over a large cube, express an orange peel over the top, and drop it in.

CIDER SLING

“Everyone judges duplicate pies whether they admit it or not, but we know the best apple pie is the one you wash down with a Cider Sling. Hang on to this one from the dinner table to the tryptophan-induced couch session.” —Marissa Mazzotta, bar manager at The Shanty, New York

Ingredients:

0.25 oz. Allspice Dram

0.25 oz. cinnamon

0.75 oz. lemon

1.5 oz. Applejack Barrel Finished Ragtime Rye

2 oz. apple cider juice

Seltzer

Angostura bitters

Method: Pour the ingredients back and forth between two cocktail glasses to evenly distribute the flavors (otherwise known as the rolling technique). Top with seltzer and Angostura bitters.