For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.
Michelle Bernstein's Latin-inspired turkey gets a simple, full-flavored mojo marinade of golden, toasted garlic and citrus juices before being browned in a hot oven. Never afraid of more flavor, Bernstein likes to put a creamy, chorizo-studded stuffing (coming later this week) inside the bird, too.
Mojo-Marinated Roast Turkey
Michelle Bernstein, Michy's
Serves 8-10, with leftovers
For the marinade
2 cups olive oil
12 garlic cloves, finely chopped
Juice of 4 oranges
Juice of 4 limes
1 teaspoon ground cumin, toasted
1 small bunch cilantro, chopped
2 teaspoons crushed black pepper
Salt, to taste
For the turkey
One 12-14 pound turkey (an all natural, heritage bird if possible)
¼ pound butter
- In a saucepan on medium heat, heat the olive oil. Add the garlic and keep moving the pan until the garlic turns golden brown. Remove from the heat and add pepper, citrus juice, cumin and cilantro. Season with salt until it tastes savory and delicious, but not aggressively salty. Set aside until it cools to room temperature.
- With your fingers, gently separate the skin from the turkey. Place knobs of butter under the skin, especially around the breast meat. Place the whole turkey in a sturdy plastic bag and cover with marinade. Keep in the refrigerator for 24, up to 48 hours.
- On Thanksgiving day, remove turkey from the bag and remove any marinade left on the turkey. Let sit at room temperature to lose its chill, two hours or until you can’t wait anymore. Roast in a 325°F oven, basting every 20 to 30 minutes, for 3 to 3½ hours, or until golden and a thermometer inserted into the thigh reaches 145°F.
- At this point, raise the oven temperature to 425°F and roast for another 15 minutes or until the bird is a rich golden brown. Remove and allow to rest for at least 20 minutes before carving.
4 cups rich chicken stock
Turkey roasting pan drippings
3 tablespoons flour
Salt and pepper, to taste
- When the turkey is cooked, remove it from the roasting pan and pour off all but 3 tablespoons of the drippings from the pan. Place the pan on the stove on medium heat. Using a whisk, mix 3 tablespoons of flour into the drippings and whisk until thickened and smooth. Cook the flour until golden brown, then add the chicken stock and continue whisking until smooth.
- Simmer until the flavor of flour cooks away, and season to taste with salt and pepper. Remove from heat and strain into a gravy boat.