Chef Rocco DiSpirito | Thanksgiving Recipes

Chef Rocco DiSpirito shows Sherri Thanksgiving recipes from his latest cookbook!

Spiced Herb Butter Spatchcocked Turkey

 Ingredients:

SPATCHCOCKED TURKEY

1 (13- to 15-pound) whole turkey

 GRAVY BROTH

1 leek

¼ cup extra-virgin olive oil

1 cup diced carrots

½ cup diced celery

1 teaspoon black peppercorns

3 bay leaves

1 thyme sprig

10 cups water

BRAISING VEGETABLES

1 cup diced celery

2 cups diced carrots

4 shallots, quartered

1 head garlic, halved horizontally

2 (14.5-ounce) cans chicken stock

SPICED HERB BUTTER

2 sticks (8 ounces) unsalted butter

5 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons chopped fresh herbs, such as thyme, tarragon, rosemary, and oregano

3 tablespoons chopped fresh parsley

GRAVY

Gravy Broth

¼ cup water

¼ cup cornstarch

Salt and freshly ground black pepper

 Instructions:

• Gather and prepare all the ingredients before you begin cooking, including for any sides dishes you are making.
• Place an oven rack in upper third of the oven and preheat the oven to 450°F.

TO MAKE THE GRAVY BROTH

• Slice the green top off the leek and wash it thoroughly to remove any grit in between the leaves.
Cut into 1-inch pieces. Set the white part of the leek aside for the braising vegetables.
• In a large saucepan, heat the olive oil over high heat until shimmering. Add the turkey backbone and neck pieces. Stir frequently until well browned, about 3 minutes.
• Add the leek greens, carrots, celery, peppercorns, bay leaves, and thyme. Cook, stirring frequently, until the vegetables begin to brown, about 3 minutes.
• Add the water and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Reduce the heat to maintain a simmer and cook for 40 minutes while the turkey and vegetables roast.

TO SPATCHCOCK THE TURKEY

• Remove any excess fat and leftover pinfeathers from the turkey and pat the outside dry. Using sharp kitchen shears or a cleaver, cut along both sides of the backbone and remove it from the turkey. Cut the backbone and the neck crosswise into 1-inch pieces. Set both aside for making the gravy.
• Flatten the turkey by placing it skin-side up on a cutting board and applying firm pressure to the breastbone until it cracks and becomes noticeably flatter.
• Remove the turkey from the oven and reduce the oven temperature to 375°F. Baste the turkey with its own pan juices. If the turkey is starting to look dry, cover it with foil. Return the turkey to the oven and roast until it’s cooked through, 45 minutes to 1 hour. To check, insert an instant-read thermometer at the thickest part of the breast, close to bone (but not touching it): It should register 150°F. The joint between the thighs and body should register at least 155°F.
• Remove the turkey from the oven, transfer to a cutting board, tent loosely with foil, and allow to rest for at least 30 minutes before carving.

TO PREPARE THE BRAISING VEGETABLES

• Working with the white part of the leek (reserved from step 5), discard the outer layers and slice crosswise into ¼-inch-thick rounds. Place in a bowl of water so any soil that’s stuck between the layers sinks to the bottom. Rinse well and drain.
• In a roasting pan, combine the leek whites, celery, carrots, shallots, halved garlic head, and chicken stock.
• Position the turkey over the vegetables so the breasts are aligned with the center of the roasting pan and the legs are close to the edge.

TO MAKE THE SPICED HERB BUTTER

• In a saucepan, melt the butter over medium heat.
Add the salt, pepper, chopped herbs, and parsley and stir to combine.
• Brush the spiced herb butter inside the skin and all over the turkey, including in the cavity. Roast the turkey for 30 minutes.

TO MAKE THE GRAVY

• Strain the turkey pan juices into a medium pot.
• Strain the aromatic gravy broth into the pot with the pan juices and stir to combine. Boil over medium-high heat for about 7 minutes, until reduced, then remove from the heat and set aside until ready to finish the gravy (just before serving).

Candied Bacon Brussels Sprouts

Serves 8

Ingredients:

• 2 pounds Brussels sprouts, trimmed, halved, and rinsed Extra-virgin olive oil
• Salt and freshly ground black pepper
• ounces smoked bacon, cut crosswise into strips ½ inch wide
• Leaves from 1 rosemary sprig
• ¼ cup honey

Instructions:

• Preheat the oven to 375°F.
• Place the Brussels sprouts on a sheet pan and drizzle with some olive oil.
• Season with salt and pepper.
• Transfer to the oven and roast until tender and browned, 10 to 15 minutes.
• Meanwhile, in a sauté pan, cook the bacon over medium heat until it starts to brown, about 5 minutes.
• Add the rosemary leaves and honey and let caramelize for about 6 minutes.
• Add the roasted Brussels sprouts to the pan and toss to combine.

Spiced Cranberry Sparkler Mocktail

Ingredients:

• 2 oz unsweetened cranberry juice
• 1 oz fresh orange juice (use a low-sugar variety if available)
• 1 tsp pure maple syrup or a sugar substitute like monk fruit syrup (optional for extra sweetness)
• Club soda or sparkling water
• Ice cubes
• Fresh rosemary sprig and orange peel for garnish
• Optional: a dash of cinnamon or allspice for extra holiday flavor

Instructions:

• Fill a shaker with ice.
• Add cranberry juice, orange juice, and maple syrup or sweetener (if using).
• Shake well until chilled.
• Strain into a glass with fresh ice and top with club soda or sparkling water.
• Garnish with a rosemary sprig and a twist of orange peel. Sprinkle a bit of cinnamon or allspice on top if you like.