Ingredients

• 1 whole turkey (12–14 lb), giblets removed
• 3 tbsp kosher salt, 1 tbsp brown sugar
• Zest of 1 orange + 1 lemon
• 2 tsp each dried thyme & rosemary
• 1 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 onion & 1 orange, quartered

Steps

1. Pat turkey dry. Mix salt, sugar, zests, herbs, pepper. Rub all over, including under skin.
2. Refrigerate uncovered 24–48 hrs. Before roasting, let sit 45 min at room temp; pat dry.
3. Butter under skin; stuff cavity with onion & orange. Roast at 425°F for 20 min, then 325°F until thigh hits 165°F (≈2.5–3 hrs). Rest 30 min before carving.

Ingredients

• 1 lb Italian sausage, casing removed
• 1 large onion, diced
• 3 celery stalks, diced
• 2 apples, peeled & diced
• 3 cups chicken broth
• 1/4 cup unsalted butter
• 1 tbsp fresh sage, minced
• 1 tbsp fresh thyme, minced
• 12 cups cubed toasted bread
• Salt & pepper, to taste

Steps

1. Brown sausage in a skillet. Remove and set aside.
2. Sauté onion, celery, and apples in butter until softened.
3. Add sausage back in with sage, thyme, salt, and pepper.
4. Place toasted bread in a large bowl. Add skillet mixture.
5. Pour broth gradually, tossing until moist but not soggy.
6. Bake at 350°F for 35–40 minutes until golden on top.

Ingredients (6–8 servings)

• 3 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 cup unsalted butter
• 1 cup whole milk (or half-and-half)
• 1/2 cup sour cream (optional)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Chopped chives or thyme for garnish (optional)

Steps

1. Melt butter over medium heat. Cook, swirling, until golden and nutty with brown specks. Remove from heat.
2. Cover potatoes with cold salted water. Boil until very tender, 12–15 minutes.
3. Warm milk separately (do not boil).
4. Drain potatoes well and mash to desired smoothness.
5. Stir in most brown butter (reserve a little), warm milk, sour cream if using, salt, and pepper.
6. Drizzle with reserved brown butter and garnish.

Batch (8–10 servings)

• 2 cups bourbon
• 1/2 cup pumpkin purée (strained)
• 1/2 cup simple syrup (or maple)
• 2 tsp pumpkin pie spice
• 20 dashes Angostura + 10 dashes orange bitters
• Orange peels & cinnamon sticks, to serve

To Serve

1. Whisk all ingredients in a pitcher. Chill 2+ hours.
2. Pour 3 oz over a large ice cube. Express an orange peel; add cinnamon stick.
3. Adjust sweetness with more syrup; add a splash of water if too strong.