How to brine the bird, stuff the bird, bake the pie and get into a fight with your liver this Thanksgiving, courtesy some of the city’s best chefs.
The Bird
Chris Leahy of Lexington Brass knows classic comfort grub, and also knows that a good bird is all about the brine. His favorite’s a smoky apple cider brew that’ll keep the bird juicy and flavorful beneath a crispy golden skin. Print the recipe.
The Side
Laurent Tourondel has nine restaurants, a Restaurateur of the Year Award, a James Beard nom, three cookbook credits and this: the super moist stuffing your table needs, flecked with sausage and chestnuts. Print the recipe.
The Sweet
With specialties like carrot cake doughnuts and a spiked eggnog shot, Delicatessen’s Michael Ferraro lays the dessert hammer down. Here: his tarted-up take on pumpkin pie, complete with maple bourbon whipped cream. Print the recipe.
The Drink
Speaking of alcohol, those looking to skip straight to the booze can cozy up with a Winter Warmer from the Dream Downtown’s Drew Sweeney. A solid low-cal eggnog alternative with rye, applejack and warm milk to finish the job the turkey started. Print the recipe.
This article was featured in the InsideHook NY newsletter. Sign up now for more from all five boroughs.
