Thanksgiving recipes from your local favorites

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Herb brined poultry


8 lbs. of turkey breast

1 gallon of water

1 cup of kosher salt

½ cup sugar


1 bunch fresh tarragon

1 bunch fresh parsley

2 each bay leaves

1 head of garlic

1 each onion, sliced

3 tbsp. black pepper, lightly crushed

2 each lemons, halved (squeezed as added to solution)


Really any aromatic can be substituted or added, ie – sage, rosemary, thyme etc


Combine all in a medium sized pot and bring to a boil, stir to dissolve sugar and salt

Remove from the heat and allow to cool to room temp, then place in refrigerator until cool

Add Turkey or Chicken to the brine and weight it down with plate or something that will keep the bird fully submerged for the allotted time, times are listed below:

Remove from the brine, pat dry and let rest uncovered in the fridge for 2 up to 24 hrs


Brine Times: (Be careful not to leave in brine for too long, an over brined bird can be very salty, adjust according to desired saltiness)

Boneless Chicken breast – 8 oz. – 2 hrs

Whole Chicken – 2 lbs.  - 4 to 6 hrs

Turkey Breast boneless – 6 to 8 lbs.  - 8 to 12 hrs

Whole Turkey – 10 to 15 lbs. - 24 hrs

Preheat Oven to 450*f – Roast skin, side up, until it reaches an internal temp of 160*F, Remove from oven and allow to rest for at least 15 minutes before carving.


Smoked Apple Relish Recipe


Applewood smoked bacon – ½ lb

Granny Smith apple, diced – 1 each

Onion, diced – ½ each

Fennel, diced – 1 each

Thyme sprig – 2 each

Garlic – 2 cloves

Fennel Seed – 1 tsp

Lemon Juice – 1 Tbs

Lemon Zest – 1 tsp

Sugar – 1 tsp

Fennel frond, minced – 1 tbs

Salt – to taste

Pepper – to taste


  • Heat skillet, add bacon and cook until crisp, remove bacon bits and allow to drain, reserve 3 tbs of bacon fat in the pan
  • Add onion and cook until softened, add fennel, thyme, garlic, and apple, cover and cook over low heat until softened
  • Add fennel seeds, cook about 1 min, stir in lemon juice, lemon zest, sugar, fennel fronds
  • Remove from heat, add salt and pepper to taste, discard thyme stems and allow to cool

Fried Cornbread – Sage Dressing

Fried Cornbread:

Cornmeal – 2 Cups

Salt – ¼ tsp

Self-rising flour – ¼ Cup

Water – 1 Cup

Bacon Fat – ¼ Cup ( can sub cooking oil or butter)

Milk – ½ Cup

Egg, large – 1 each

Oil – for frying


  • In medium bowl, mix cornmeal, salt, flour, water, bacon fat, milk, egg to form a thick batter
  • heat cast-iron skillet, until hot but NOT smoking. Add oil and fry batter in one whole cake or small portion like croutons, remove from pan and allow to cool on paper towel


Dressing Recipe


Butter – ½ Cup

Celery – 1 Cup

Onion- 1 Cup

Fried Cornbread

Sage leaves, chopped – 2 Tbs

Black Pepper – 1t

Chicken stock – 3 ½ Cups

Eggs, large, beaten – 2 each


Preheat oven to 450*F – Coat 13x9” baking dish with non-stick spray

Melt butter in saute pan over medium heat, add celery and onion, saute until slightly transluscent and aromatic

Combine crumbled fried cornbread pieces, sage leaves, pepper, chicken stock, eggs and then add celery/onion mixture, mix until well combined and place into baking dish

Bake for 30 minutes or until golden brown


Brussels Sprouts


1 lb Brussels Sprouts
½ cup Pancetta, Diced
1/8 cup Grated Parmigiano Reggiano
1/8 cup Dried Cranberries
1 tablespoon Sherry Vinegar
Kosher Salt to taste
Fresh Cracked Black Pepper to taste


Over medium heat, render the diced pancetta until crispy, then remove the pancetta while leaving the fat in the pan.

Add the brussels sprouts to the pan and saute for 5 minutes over medium-high heat.

Once cooked through, add the pancetta back to the pan.

Add the dried cranberries, sherry vinegar, and season with salt and pepper.

Sprinkle the Parmigiano Reggiano on top before serving.

Scalloped Horseradish Potatoes


5 idaho potatoes
3c sour cream
1c cream
2c parmesan + 1/2c save for topping
1 1/2-2c prepared horseradish
1/2 bunch parsley, rough chop
1 yellow onion
5 cloves garlic
1T salt
2t black pepper


Wash and Roast Idaho potatoes  at 325 for 1 hour or until cooked

Let cool, and when cooled peel potatoes, and slice in 1/4" thick, place in bowl

Dice up your garlic and shallot, saute with 2T oil, cook until onions are translucent, place in bowl with potatoes

In separate bowl whisk together, sour cream, heavy cream, 2c parmesan, horseradish, salt, pepper

Fold horseradish creme and potatoes together, and place in oven safe baking dish, top with rest of parmesan

Pre-heat oven to 325 and place in oven for 1 hour, take out of oven and sprinkle parsley on top

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.