Kickin' Cranberry Sauce

Roast Turkey with Gravy

We all know that something on the side can be exciting and titillating.  Same goes for the side dishes on Thanksgiving.The cranberry sauce is a piquant mixture of taste and texture, a perfect accompaniment for this delicious, crispy skinned turkey.


This is a #tbt Thanksgiving video but the recipes remain wonderful and simple.  


Happy Thanksgiving!



Credits:  Christian Louboutin is the perfect 'dressing' for your meal.


Cranberry Sauce




  • 1 12-ounce package fresh cranberries

  • 1 cup fresh orange juice

  • 1 apple (I like fujis)

  • ¼ cup monk fruit or agave  (more if not using Triple Sec)

  • ¼ cup Triple Sec or Cointreau

  • 1 cinnemon stick

  • 1-2 kiwis for garnish


Rinse cranberries.  Place in saucepan. Add the orange juice and cinnamon stick submerging it in the liquid. Bring to a low boil. Cook at a low boil until the cranberries have all popped and the liquid is reduced so sauce is thick, anywhere from 10 to 20 minutes.  Add agave and Triple Sec. Although many recipes add the sugar or sweetners at the beginning, I like to do it after the cranberries are cooked so I can add gradually and sweeten to taste.  Allow to cool or prepare ahead of time and refrigerate.


Place walnuts on some aluminum foil and rub with some olive oil.  Place in 375 degree oven and toast, about 10-15 minutes.  You can place them in any degree oven if you are cooking something else and adjust time accordingly.  When cool, chop and sprinkle over cranberry sauce. 


Garnish with sliced kiwis.

















Butter Him Up Roast Turkey





  • Turkey 12 – 15 pounds  (if your turkey is larger increase other ingredients accordingly)

  • 1 stick butter (softened to room temperature)

  • 3-4 cloves garlic crushed or made into paste

  • palmful of Herbes de Provence

  • salt

  • pepper

  • orange halved

  • lemon halved




Wash turkey and pat dry.  Wash hands after handling turkey and clean any surface the raw turkey has touchedbimomCutter, salt, pepper, garlic and Herbes de Provence. Rub all over turkey, going under the breast skin and into the cavity. Place orange and lemon in cavity and tuck legs back in tail. Roast for about ½ hour at 375 degrees, then reduce to 350 for another 2 ½ to 3 hours basting every half hour. I like to turn the turkey over on its breast for the last ½ hour to 45 minutes so the skin on the back gets crisp. In general, cook turkey until juices run clear.  Ovens vary so the cooking time may very.  If you are using a convection oven, time will be reduced.







  • olive oil

  • leftover herbed butter

  • 1 -2  tbsp. flour

  • 1-2 chopped shallots

  • 2 – 3 cloves chopped garlic

  • ¼ cup or so of brandy

  • ½ cup white wineyou like to drink

  • 2 cups chicken stock

  • turkey drippings 



I like to make the gravy up to the point of adding the drippings before the turkey is finished.  That way there’s less scrambling to get dinner onthe table.  Alternatively though you can prepare this recipe in the turkey pan.


Remove turkey from pan when finished cooking. Pour off juices preferably into a fat separator and set aside.


In a straight sided sauce pan, over medium heat, add a few turns of olive oil and herbed butter. When hot, add chopped shallots and cook until soft, a few minutes.  Add garlic and cook for another minute or two.  Add flour and combine to make a roux. This will thicken the gravy later. Stir in brandy (you can even use a whisk)  and reduce for a minute or so (if doing this in the roasting pan use the brandy to deglaze the pan).  Add white wine and reduce liquid by half. Add  chicken stock (or turkey), and the separated juices from the pan (try to leave out the fat). Salt and pepper to taste.  Add a bit more butter if desired. 


Allow to cool a little, then puree with immersion blender. Alternatively puree in batches in a blender. It is important to remove liquid from heat for at least 5 minutes before blending. If using a blender, release one corner of the lid to avoid the vacuum effect that causes explosions.  Place towel over lid and pulse a few times then process on high speed until smooth.  Reheat before serving.



To keep the meal simple, you can serve with roast potatoes and vegetables.


Carving tip:

I got this great tip about carving a turkey from Bobby Flay. You cut off an entire breast and then slice crosswise ie: against the grain. It makes carving much easier and each slice has some of that crispy, butter rubbed skin.