This year, The Only Three Thanksgiving Recipes You Need are in one place! Citrus Herb Roasted Turkey, Balsamic Brussels and Mushrooms, and Chai Apple Pie!
This post is sponsored by Thrive® Culinary Algae Oil. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.
Believe it or not, it’s time to start thinking about the holidays! Thanksgiving is creeping up fast and Friendsgivings are already underway. Today, I’m sharing with you The Only Three Thanksgiving Recipes You Need. Citrus and Herb Roasted Turkey, Crispy Balsamic Brussels Sprouts and Mushrooms, and an Apple Pie that will leave you speechless. All of which will make your dinner shine and show the versatility of the only cooking oil I used in all three: Thrive Algae Oil.
You may have seen my blog post this summer with a recipe for Chocolate Cherry Orange Granola bars, where I raved about Thrive® Culinary Algae Oil. Since then, it’s been my go-to neutral oil for everything from popcorn to brownies. If you’re new to Thrive, it is an all-purpose cooking oil that you can use in many different applications. It’s made from algae, one of nature’s original superfoods. During a season where indulgence is a regularity, it’s important to keep making healthy swaps where you can, especially when it doesn’t affect the taste at all! Thrive Algae Oil is completely neutral in flavor – the algae was originally sourced from the sap of a chestnut tree, not water, and produces oil through a fermentation process. It’s light in appearance and in taste, so it lets your food shine no matter what. I’ve used it when sautéing and searing (it has a smoke point of up to 485ºF!) as well as for baking and dressings. The best part of Thrive has to be the heart-healthy benefits. In fact, it contains the highest level of good monounsaturated fat and the lowest level of saturated fat compared to any other cooking oil. I highly recommend you check it out, whether you love cooking or just looking to make a healthy swap in your kitchen.
My Top Thanksgiving Tips
Tip #1: Use a cheesecloth to keep your turkey moist! This one is no secret in the foodie community, but I’ve rarely seen it done in real life! Once I’ve given my turkey a good rub down with salt, pepper, and garlic, I stuff it with citrus, shallots, more garlic, and herbs. Then, the secret is a Thrive Algae Oil-soaked cheesecloth over the top. First, dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in 1/3 cup of Thrive Algae Oil, making sure all the cheesecloth has soaked it all up. Lay the cheesecloth over the turkey, covering most of the surface. Drizzle any remaining oil over the top. Game changer, I’m telling you!
Tip #2: Don’t do it all! It may be tempting to be the host/hostess with most, but you don’t need to make every dish yourself. Like I have laid out here, the turkey, a simple side and a show-stopping dessert are all you need to worry about. Let your guests pick a dish to bring and enjoy yourself!
Tip #3: Be prepared! Nothing will make you more flustered than forgetting to defrost the turkey or waiting until the last minute to make the rolls. Does anyone else’s family always have to wait on dinner because someone forgot to get the rolls out? Be sure to move your turkey from the freezer to the fridge about 48 hours before the big day and you should be good to go!
Check out the Thrive Store Locator to see where you can purchase near you or buy on Amazon! They’re also in all Whole Foods locations and can be found at other nationwide stores like Wal-Mart and Target, so keep an eye out!
Looking for another easy Thanksgiving side? Try my Harvest Panzanella Salad!
- 1 (14-16) pound turkey, giblets and neck removed, patted dry
- 1 lemon, halved
- 1 orange, halved
- 1 garlic head, top sliced off
- 2 shallots, halved
- 3-4 rosemary sprigs
- bunch of thyme
- 3 tsp kosher salt
- 1½ tsp black pepper
- 1 piece large of double-lined cheesecloth
- ⅓ cup Thrive Algae Oil
- zest of 1 lemon
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, stems removed
- 3 tbsp fresh parsley, chopped
- 7-8 cups low sodium chicken broth
- Remove the turkey from the fridge one hour before roasting. Remove the giblets and neck from inside the bird. Rinse and pat dry before allowing to come to room temperature.
- Preheat the oven to 450ºF. Position a rack in the lower third of the oven.
- Place the turkey in a large roasting pan.
- Fill the cavity of the turkey with the lemons, oranges, garlic, shallots, rosemary, and a bunch of thyme. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Season liberally with salt and pepper under the skin as well as on top of the skin. Place ⅓ cup of Thrive Algae Oil in a medium bowl along with the lemon zest, chopped sage, thyme, and parsley. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the algae oil, making sure the cheesecloth has soaked it all up. Lay the cheesecloth over the turkey, covering most of the surface. Drizzle any remaining oil over the top.
- Pour about 4 cups of chicken broth into the bottom of the roasting pan. Place the roasting pan in the oven and roast for 45 minutes at 450ºF. After 45 minutes reduce the oven temperature to 350ºF. and continue cooking for another 2 hours (until the turkey registers 160ºF on a meat thermometer), adding 1-2 cup of additional broth halfway through roasting. Baste the turkey with the drippings 2-3 times throughout cooking and rotate the bird when you do.
- Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a baking sheet, tent loosely with foil and let rest 20-30 minutes before slicing.
- 1 lb Brussels sprouts, trimmed and cut in half lengthwise
- ½ lb wild mushrooms
- 4 oz bacon, cut into lardons
- ¼ cup Thrive Algae Oil
- 1½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 tbsp balsamic glaze
- Preheat oven to 400°F.
- Place the Brussels sprouts on a baking sheet along with the mushrooms and bacon. Add the algae oil, salt, and pepper, and toss with your hands. Spread out the mixture in a single layer.
- Roast until the Brussels and mushrooms are tender and nicely browned 20 to 30 minutes, tossing once.
- Remove pan from the oven, drizzle immediately with the balsamic glaze and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.
- 2 and ½ cups all-purpose flour
- 1 teaspoon salt
- ⅔ cup Thrive Algae Oil
- 6 tablespoons ice-cold water
- 5–6 apples, cored, peeled, and sliced into ½-inch slices (approximately 8 cups of apple) I like using a mix of granny smith, jazz, and piñata apples.
- 2 tbsp lemon juice
- ¼ cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ⅛ tsp fresh ground black pepper
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Start by making the crust. Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the Thrive Algae Oil and 5 tablespoons of ice-cold water; don't mix the liquids together.
- Add liquids to the flour mixture. Stir with a fork until a ball forms; adding 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist). Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes while you make the filling.
- In a large bowl, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined. Set filling aside.
- Preheat oven to 400°F.
- For one pie crust, place the dough ball between two pieces of parchment paper. Use a rolling to roll the dough out until it's 12 inches in diameter. Carefully peel the top layer off of the parchment paper. Invert the pie crust into a pie plate and carefully peel the parchment paper off of the dough.
- Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.
- Repeat the rolling process with the 2nd dough disc.
- Carefully lay the rolled out dough over the filling. Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp the edges to seal.
- Whisk the egg and lightly brush the top of the pie crust with it. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, you can opt to place a pie crust shield or foil on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for at least 3 at room temperature before serving.