Nov 20, 2025
The Countdown to Thanksgiving is Upon Us – Create the most memorable meal with my creative, original & well tested Thanksgiving recipes!
See all: Appetizers, Salads, Side-Dishes, Roast Turkey with the BEST Marsala Gravy and Desserts.
The BEST Roast Turkey:
How to cook the perfect turkey, stuffing and gravy. I have developed this recipe after years in the kitchen. You will use this recipe over and over again!
SOME HINTS: Basting the bird with pomegranate and pineapple juice will produce a finished turkey with a glowing, yet subtle mahogany color. And, the acid in the juice cuts down on the gamey essence of the turkey.
My “Famous” Marsala Gravy:
Just the most magnificent gravy – with a deep, rich mahogany- brown color, and luscious flavor.
SEE HOW TO MAKE IT DEEP, DARK & DELICIOUS! (I think this is the most important element of the meal!)
A Rich Gravy Will – –
- Add a depth of flavor to the sliced turkey
- Supplies moisture and texture
- HINT: when plating sliced turkey – drizzle with warm gravy to warm up the turkey
- A great gravy can add a unifying element – as it flavors the other side dishes around it
OVERVIEW – Basic Marsala Turkey Gravy (this is what you will do)
- Add vegetables to the bottom of turkey in pan (I place the turkey on a V rack.
- Roast until vegetables are very dark golden, about 45 minutes – 1 hour.
- Add broth and herbs – return to the oven.
- When turkey is done, strain the broth from the bottom of the pan, pressing on the solids – will have an amazing flavor!
- In a 2 quart, non reactive pot add butter, then flour (can use GF) when it has melted.
- Stir with a whisk 1 – 2 minutes, then add 3 cups of the strained broth and marsala wine.
- Bring to a boil, whisking, then turn down to a simmer and reduce until nicely thickened.
Thanksgiving SIDES all the recipes!
It’s all about the “SIDES!!” Punch it up a notch this Thanksgiving with these delicious, creative recipes. Twists on Thanksgiving Side Dishes you will love, and so will your guests!
MY FAVORITE:
Like my Grandma would make… A must for Thanksgiving! A wonderful thick glaze surrounds rounds of yams with a cinnamon essence. A healthier lightened- up recipe with a reduced apple cider glaze!
Karen’s Appetizers / Hors d’oeuvres & Soups for Thanksgiving all the recipes
Here are my best-loved Appetizers and Soups to make ~ from inventive to classics… with healthy twists! Thanksgiving Appetizers/ Hors d’ oeuvres keep everyone happy before the big meal!
MY FAVORITE:
A crowd-pleasing Melty-Cheese Appetizer that’s easy to make and fun to eat!
Sauté Red Onions low & slow, add apples and seasonings and simply top a wheel of brie and bake.
To serve ~ have fun assembling, add the Baked Brie to a tray, platter or wood board (I chose a 70″s tray I love)
On a platter add: Nuts, Apple Slices, Grapes, Sliced Baguette, Assorted Crackers (remember your gluten free guests), sliced Pomegranate, Apricots, Dates. Decorate with colorful Leaves, Flowers and Fresh Herbs
Thanksgiving Desserts! My Favorite Scrumptious Holiday Recipes! see all
Creative & Updated Classics with Healthy Twists! Embrace the process of transforming simple ingredients into something delicious. See all of the 25 Thanksgiving Scrumptious Desserts – something for everyone!
MY FAVORITE:
The Ultimate Pick-Up Bar ~ Perfect for the Holidays!
A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish! These bars have it all! Quicker to bake than pecan pie with a high, creamy rich filling that’s sweet, but not cloyingly sweet.
The secret ingredient: The Secret Ingredient: Lyle’s Golden Syrup from England.
Try Lyle’s instead of corn syrup – a pure, clean taste with all natural ingredients (no GMOs!)
Karen’s After Thanksgiving Recipes with your Leftovers see all!
Here’s what I’m cooking up with the holiday’s leftovers. Eight recipes!
Soup, Salad, A New Pasta, Throw-back Casserole, Tacos, Chef Salad, Creamy Turkey Vegetable & Pasta (no cream!), Savory Cranberry Chicken Thighs, The Best Russian Dressing for Roast Turkey and more – create new meals for the week with minimal effort.
MY FAVORITE:
A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken!
Instead of classic orzo rice, I have use a medium grain white rice… Calrose rice. It has great natural thickening properties, which is what I love.
This soup has tons of vegetables – a waistline savor after the holidays. You know me, I’m always looking to add extra veggies to soups.
As you are shopping, prepping and cooking this year keep this mind ~
The rewards of cooking for yourself (and family & friends) is paramount!
Dishes made at home tend to be more nutritious (without too much salt or preservatives) when you cook for yourself, you control the ingredients you use. See below for organizing tips!
A Few Words About Organizing for the BIG Day:
- Shop for non-perishable foods & goods NOW! (Avoid long lines; might need to visit multiple stores.)
- Make Broth for your Turkey… I do not used canned.
- Write detailed lists for shopping.
- Write a TIMELINE. This really helps me! I get a big pad and write columns for Monday, Tuesday, Wednesday and Thanksgiving Thursday. And a column for whatever you can make ahead and freeze.
This really organizes what you will have time for each day ~ let’s keep it stress free! - Asks your guests about dietary restrictions: Be ready for Gluten Free, Nut Free, Vegan, Keto…
- Shop at Farmers’ Markets!!! Ask farmers what will be available the week of Thanksgiving. Stock up on winter squashes, cheeses, honey…
- Review recipes you will be making – make sure you have the right baking & roasting pans.
- Take a deep breath ~ you can do this! Make it enjoyable and have fun in the process.
Finally..
Enjoy so many of my favorite well tested Thanksgiving recipes!
The rewards of cooking for yourself (and family & friends) is paramount!
Dishes made at home tend to be more nutritious (without too much salt or preservatives) when you cook for yourself, you control the ingredients you use.
Here’s to a healthy, festive & delicious Thanksgiving,
Karen
Any Thanksgiving cooking/baking questions? Drop me a line…
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Karen’s Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Equipment
- Large Heavy Roasting Pan
- "V" rack- roaster
Ingredients
- 14 pounds (12 – 16 pounds) fresh turkey, cleaned & dried , (see below)
- one half lemon
- 2 teaspoons neutral oil, such as safflower, expeller pressed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked pepper
- 2 large carrots , cleaned, sliced
- 1 large ribs celery, cleaned, sliced
- 1 large onion, peeled and sliced
- 6 large garlic cloves, peeled
- 3 cups chicken broth/stock, preferably homemade
- 1/4 cup pomegranate juice
- 1/4 cup pineapple juice
- 1/2 bunch fresh sage
- 1/2 bunch fresh tarragon
- 1/2 bunch fresh thyme
Instructions
- Make Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs or Karen’s Southern Cornbread Stuffing with Chestnuts, Dried Cherries & Herbs (Can be made the day before.)
- See below about Brining a Turkey. Preheat the oven to 350 degrees. Rub the turkey inside and out with the lemon, then discard. Fill the body and neck cavity with the stuffing* (see recipe.) Do not fill too tightly, put the extra stuffing in a separate oiled baking pan to heat later. (Or do not stuff, make on the side.)Truss the turkey and tie the legs together firmly. Rub the turkey all over with 2 t. oil, and then the salt and pepper.*If stuffing the turkey – the cooking time is raised by about 30 minutes. You may cook the stuffing in a baking pan to hold – basting with a little broth, and uncovering at the end for a cripsy top.
- Scatter the carrots, celery, onions and garlic on the bottom of a heavy roasting pan. Place the turkey, breast side DOWN on a V – rack.IF turkey is larger than 16 pounds, NO NEED to start breast side down; Add turkey to rack breast side up entire roasting time.Roast until the vegetables are very golden, DO NOT ADD BROTH TO THE PAN UNTIL THE VEGETABLES HAVE DEVELOPED A RICH COLOR and CARMELIZED – about 1 hour. Do not rush this step! Do not burn the vegetables, but you will want a deep colored and flavored gravy – the vegetables must be dark in color.
- Add 3 cups of chicken broth to the bottom of the pan with the fresh herbs (sage, tarragon & thyme.) Carefully turn the turkey over (if under 16 pounds), breast side up and baste with the pomegranate and pineapple juice (a pastry brush is useful.) Roast until the juices run clear. Baste occasionally, alternating with the pan juices and the fruit juices. The fruit juices will give the turkey a beautiful mahogany color.
- Tent with foil in the last hour if the turkey gets too dark. Insert a meat thermometer in the breast, it should read 165 degrees (the thermometer should not be placed near a bone.) When pierced, the juices will run clear. A 14 lb. turkey should take about 3 hours to cook, 20 minutes per lb. A 16 pound turkey should take about 3 1/2 hours. Allow a little extra time for a turkey that is well stuffed, about 30 minutes longer.
- Make Karen’s Marsala Turkey Gravy – see recipe. It's amazing, and makes the meal! You will strain the most flavorful broth from the bottom of the pan!
- Cooking a larger turkey? For an 20 – 22 pound turkey – add 1/2 more of ALL ingredients.
Why to Brine a Turkey:
- Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Some say: The greatest advantage of wet brining is that it results in the juiciest possible, while others express – it’s juicy, but the juice is watery. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine at least 6 hours before you plan to roast and rinse it, if desired, then pat it dry and let it sit in the refrigerator, uncovered in order to dry the surface.
Wet Brining Easy Recipe:
- Brine: Bring 1/2 cup water to boil. Add it to your largest pot which will hold your turkey. Add your flavoring: 1/2 cup salt, 1/4 cup pure cane sugar, a few broken bay leaves, a dozen whole cloves, 1/2 teaspoon red chili flakes, 1/2 bunch fresh thyme. Stir all well until the sugar dissolves. Add your cleaned turkey, then cover with cool filtered water. Cover and refrigerate overnight. Pat dry when ready to roast – best if you can remove it from the brine 6 hours ahead to dry. Alternatively, you can pat the turkey dry and allow it to stand at room temperature 1 hour. Drying the turkey assures a crispier skin. (Many recipes call for LOTS of sugar and salt. My method works well!)
- Let the turkey cool before carving. At least 20 minutes for a medium bird; 40 minutes for a large one.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Karen’s Marsala Turkey Gravy for Thanksgiving
Ingredients
- 3 tablespoons butter, (organic)
- 3 tablespoons flour, (can easily swap with all purpose gluten-free flour)
- 1/4 cup marsala wine
- 1 pinch salt, depend on the saltiness of your broth
- 1 pinch black pepper
- 1 large sprig fresh rosemary
- 3 cups broth (from bottom of roasted turkey) , SEE RECIPE: Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Instructions
- Below, my method of making gravy – and tips on roasting the turkey.
- OVERVIEW – Basic Marsala Turkey Gravy (this is what you will do): Add vegetables to the bottom of turkey in pan. Roast until vegetables are very dark golden, about 45 minutes – 1 hour. Add broth and herbs – return to the oven. When turkey is done, strain the broth from the bottom of the pan, pressing on the solids. This is your flavorful broth for making the Marsala Turkey Gravy.
- Remove turkey from v-rack to a carving board. Let rest before carving. Strain the broth in the pan into a bowl, press hard on the solids to extract all the flavor from the vegetables. Measure the broth, add a little more broth to equal 3 cups if needed.
- Finish the Marsala Gravy:In a two quart heavy sauce pan, melt the butter. Add the flour and whisk over low-medium heat for 1 minute, until just lightly colored. This roux is the thickening base for the gravy. Add only ONE cup of broth, raise heat to high, whisk consistently until thick. Add the remaining 2 cups of broth, the marsala wine, salt, pepper and the herb sprig.
- Bring to a boil, whisking, then reduce heat to a simmer and cook 15 minutes until thickened. Taste for seasonings. Add more stock if too thick, reduce more if too thin.
- Platter the sliced turkey, drizzle some gravy over, and serve the remainder in a gravy boat to pass.
- NOTE: If you do not let the vegetables develop a dark color on the bottom of the pan while roasting the turkey – then you will end up with a gravy with a sad, tan color, similar to what you get out of a can. Yuck!
- Your finished gravy should be a deep, rich mahogany- brown color.See full Turkey recipe below: Roasted Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to bible for Thanksgiving recipes.
Love the countdown with all these recipes. Turkey always comes out great, and yes this method for gravy is outstanding. Tip: Use all the herbs.
Thank you Sara for your comments! Oh yes – agree, the best gravy!
😀Karen