Geoffrey Zakarian’s Thanksgiving Day Tips
- Always be extremely organized and prepare your dishes ahead of time. It’s best to do all your cooking a day ahead and just do final touches the day of. Also don’t forget to plan out your serving utensils so you’re not scrambling at the last minute!
- Don’t be adventurous when cooking on Thanksgiving. Cook what you know how to cook and don’t take any chances.
- Starting the night before Thanksgiving, place your turkey in the fridge uncovered and let it sit overnight. By doing this, it allows the skin on the turkey to dry out, which makes for crisper skin when it’s cooked.
- Remove the wishbone from the turkey before cooking to make it easier to carve the breast meat.
- If you’re not cooking this Thanksgiving, always make your reservations way ahead of time!
Geoffrey Zakarian’s Thanksgiving Day Recipes
Geoffrey Zakarian’s Pomegranate-Ginger Sweet Potatoes with Pecans and Pumpkin Seeds
My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients
- 2 cups pomegranate juice
- 1 12-ounce can ginger ale
- ¼ teaspoon ground ginger
- 1 tablespoon unsalted butter
- Kosher salt
- 3 sweet potatoes, peeled and cut into 1-inch chunks (about 2¼ pounds)
- 4 sprigs fresh rosemary
- ½ lemon, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- ¼ cup coarsely chopped pecans, toasted
- ¼ cup pumpkin seeds, toasted
- Preheat the oven to 400°F. To make the syrup: In a medium saucepan, combine the pomegranate juice, ginger ale, and ginger. Bring to a boil and simmer rapidly until reduced to 1/3 to 1/2 cup. The mixture should be syrupy and coat the back of a spoon. Whisk in the butter, season with salt, and keep warm.
- To make the sweet potatoes: Toss the sweet potatoes with the rosemary, lemon slices, and oil on a rimmed sheet pan. Season with salt. Roast until the sweet potatoes are tender, tossing once or twice, 30 to 40 minutes. Toss with the pecans and pumpkin seeds and roast 5 minutes more. Mound the sweet potatoes on a platter and drizzle with the syrup, making sure you hit all of the potatoes.
- 1 oz. Bourbon
- .5 oz. Cognac
- .5 oz. Sweet Vermouth
- 1 ea. Star Anise
- 2 oz. Florida Mulberry
- 1 dash Creole Bitters
- 1 dash Orange Bitters
Method of Production:
Mix all ingredients on a glass vessel and macerate overnight, strain and keep in a cooler until ready to use, once ready to drink add a big ice cube to a rock glass and pour the mix on top, garnish with a dehydrated orange wheel.
Fennel-Coriander Dry Brine
- 2 TBS Coriander Seeds
- 2 TBS Fennel Seeds
- ½ cup Kosher Salt
- 3 TBS Brown Sugar
- 1 TBS Fresh Thyme Leaves, picked
- 1 clv. Garlic
- 2 TSP Crushed Red Pepper Flakes
- Toast coriander and fennel seeds in a small pan over medium heat, stirring often, until fragrant, about 2 minutes.
- Transfer to a food processor; add salt, sugar, thyme, garlic and red pepper flakes and pulse to blend, about 30 seconds.
- 1x 12lb. turkey, giblets and neck removed
- 1 medium onion, cut into large cubes
- 10 clvs garlic crushed
- 1/2 bunch each of thyme, rosemary, parsley
- ¼ cup unsalted butter, room temperature
- 2 cups chicken stock
- Rub dry brine all over the outside of the turkey. Keep uncovered in the refrigerator for 6–7 hours.
- Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan.
- Stuff turkey with onion, garlic, and herbs.
- Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird.
- Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minuthttp://resident.com/new/wp-admin/admin.php?page=mashsb-settingses.
- Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan.
- Tent with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.
- Transfer turkey to a platter, cover with foil. Let rest at least 30 minutes before carving.