Stanley’s Thanksgiving Dinner Recipe

Prepare the brine

In a large pot, bring 4 cups water to a simmer. Add kosher salt, brown sugar, peppercorns, bay leaves and smashed garlic. Stir until salt and sugar dissolve. Remove from heat, add remaining 8 cups cold water and ice to cool the brine to room temperature (or below). Add thyme and rosemary. Refrigerate brine until cold.

Brine the turkey

Place turkey in a brining container or large stockpot. Pour cooled brine over turkey, ensuring it is fully submerged (weigh with a plate if needed). Refrigerate or keep on ice for 12–16 hours. After brining, remove turkey, rinse thoroughly inside and out under cold water, and pat dry with paper towels. Let turkey sit uncovered in the refrigerator for 2 hours if possible to dry the skin (helps browning).

Make compound butter

In a bowl, combine softened butter, minced garlic, chopped parsley, chopped thyme, lemon zest, 1 tsp salt and 1 tsp pepper. Mix until smooth and well combined. Reserve about 1/2 cup of the compound butter for basting during roasting and keep at room temperature.

Season the turkey

Gently loosen the skin over the turkey breasts by sliding your hand between skin and meat. Spread 2/3 of the compound butter evenly under the skin over the breasts and thighs. Rub remaining exterior butter over the skin. Sprinkle the exterior lightly with 1 tbsp kosher salt and freshly ground black pepper.

Prep aromatics and oven

Preheat oven to 450°F (230°C). In the turkey cavity, place quartered onion, apple (if using), carrot pieces, celery, and a few sprigs each of thyme and rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Roast the turkey

Rub 2 tbsp butter or olive oil on the bottom of a large roasting pan and scatter remaining carrots, celery and onion in the pan to form a rack. Place the turkey breast-side up on a rack set in the roasting pan. Roast at 450°F for 30 minutes to jump-start browning. Then reduce oven temperature to 350°F (175°C). Continue roasting, basting every 30–40 minutes with reserved compound butter and pan juices, until the thickest part of the thigh reads 165°F (74°C) on an instant-read thermometer and the juices run clear. For a 12–14 lb turkey expect 2 3/4 to 3 1/4 hours total after the temperature reduction; start checking at 2 hours. Tent loosely with foil if the skin is browning too quickly.

Rest the turkey

When the turkey reaches 165°F in the thigh, remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes before carving. Reserve pan drippings for gravy.

Make giblet stock

While turkey roasts or during rest, place giblets and neck in a small saucepan with 2 cups water, 1/2 cup wine (optional), a few thyme sprigs and a pinch of salt. Simmer gently for 30–45 minutes to extract flavor. Strain and reserve the stock; discard solids.

Prepare gravy

Pour roasting pan drippings into a fat separator or a measuring cup and let settle. In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in 1/4 cup of flour to make a roux and cook 2–3 minutes until golden (do not burn). Slowly whisk in 2–3 cups of turkey/chicken stock plus reserved giblet stock and optional wine until smooth, adding more stock to reach desired consistency (about 3–4 cups total). Bring to a simmer and cook 5–7 minutes until thickened. Season with 1 tsp salt, 1 tsp pepper and 2 tbsp chopped thyme. If gravy is too thin, whisk a slurry of 1 tbsp flour mixed with 2 tbsp cold water and add a bit at a time. Taste and adjust seasoning.

Mashed potatoes

Place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain and return potatoes to the hot pot to evaporate excess moisture for 1–2 minutes. Mash or pass through a ricer; add 6 tbsp butter and 1 cup warmed milk or cream. Mash until creamy. Season with 2 tsp salt (adjust to taste) and freshly ground pepper. Keep warm until serving.

Green beans

Blanch green beans in a pot of boiling salted water for 3–4 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking. In a skillet, warm 1 tbsp olive oil over medium heat, add drained green beans and slivered almonds. Sauté 2–3 minutes until warmed and almonds toasted. Finish with 1 tsp lemon juice, salt and pepper to taste.

Cook cranberries

In a small saucepan combine 1 cup sugar and 1 cup orange juice. Bring to a simmer over medium heat, stirring until sugar dissolves. Add 12 oz cranberries and orange zest. Simmer, stirring occasionally, until cranberries burst and sauce thickens, about 10–12 minutes. Remove from heat and cool to room temperature; sauce will thicken further in the refrigerator. Serve chilled or at room temperature.

Carve and serve

After the turkey has rested, remove the twine. Transfer the bird to a cutting board and carve: remove legs and thighs, then slice breast meat against the grain. Arrange carved turkey on a platter, sprinkle with chopped parsley for garnish and season with additional salt and pepper to taste. Serve with mashed potatoes, green beans, cranberry sauce and gravy.