We Are Thankful For…

… for friends and family, for gorgeous and sunny autumn day, for items lost and then retrieved, for laughter and smiles, for aching muscles that remind us that we’re here, for moments shared, for music, for silence, for opportunities to share, for peace, for life…

Now, who wants to eat? 🙂

photo credit: NY Times

New York Magazine is featuring recipes from eleven top chefs in New York City. Many interesting variations and ideas shared by these chefs, as each bring their cultural backgrounds into the traditional thanksgiving fares.  Below is our favorite recipe from the bunch… it’s a Portugese-inspired roasted turkey recipe from chef George Mendes. For more recipes, from appetizer, side dishes and dessert, check out My Mother’s Thanksgiving in New York Magazine.

Marinated and Roasted Turkey

Provided by: Chef George Mendes

  • Type of Dish: Main Courses
  • Servings: 8


12-lb. turkey (farm-raised):
1 large onion, chopped
3 celery sticks, chopped
1 large carrot, chopped

4 cups sugar
2 cups kosher salt
12 cloves
1 tbs. fennel seeds
1 tbs. coriander seeds
1 1/2 cinnamon sticks
5 pieces star anise
5 bay leaves
2 tbs. white peppercorns

Paprika marinade:
2 cups olive oil
1 cup vinho verde wine
2 tbs. Spanish sweet paprika (available at Despaña; 212-219-5050)
2 bay leaves, torn
1/2 small onion, sliced
5 garlic cloves, crushed


In a large stockpot, combine all the ingredients for the brine with 3 quarts water, and bring to a boil, stirring occasionally until salt and sugar have dissolved. Remove from heat, and pour into a container set over ice to chill.

Place the turkey in a large pot, cover with the cold liquid, and allow the bird to brine overnight.

In a large bowl, combine all the ingredients for the marinade, and stir. Rinse the turkey under cold water, washing off all the spices. Pour the marinade over the turkey. Cover with plastic, and allow to sit for a minimum of 2 hours (preferably overnight).

Preheat the oven to 325°. Place the neck and trimmed wing tips, coarsely chopped onion, celery, and carrot at the bottom of an oval turkey roaster, and add 1 cup of water to the pan. Remove turkey from marinade, reserving remaining marinade. Place the turkey on top of the bones and vegetables in pan. Cover the turkey with the lid, and roast in the oven, brushing the bird with the reserved marinade every 30 minutes. After 1 hour, start checking the internal temperature. When it reaches 150°, remove the lid and increase the temperature to 425°. Continue roasting for another 15 to 25 minutes, constantly brushing with marinade until the turkey reaches a deep orangey-brown and the internal temperature reaches 165°. Remove from the oven, and allow the turkey to rest for half an hour to 45 minutes in the roasting pan. Remove the turkey from the pan, and strain the juices into a medium saucepan. Skim the fat from the surface, bring the sauce to a simmer, and season to taste. (Published 2010)