This recipe is from Pedro Depina, the executive sous chef for 7th Street Standard. This also includes instructions for brining the turkey and and turkey rub.

Roast Turkey Ingredients

11 lbs. turkey (that has been brined overnight)

¼ canola oil

1 cup herb rub

1 each orange cut in ¼

2 each lemons cut in ¼

1 bunch thyme

1 bunch rosemary

Method

Pre-heat oven to 350 degrees

Apply canola oil and herb rub inside and out of the turkey.

Stuff the inside of the turkey with citrus and whole herbs, then tie the two legs together with twine.

Place the turkey on a roasted pan with a wire rack, breast side up.

Cover turkey with aluminum foil and place in the center rack of the oven.

Cook turkey for 1.5 hours covered with foil, then remove foil and cook for another 30-45 minutes or until 165 degrees internal temperature.

Remove from oven, cover with foil and let rest for 20 minutes before carving.

Turkey Brine (So you can brine the turkey overnight)

Ingredients

1 gallon water

1 gallon ice

½ cup salt

½ cup brown sugar

½ cup sugar, granulated

3 each bay leaves

3 each garlic, cloves

1 tbs peppercorns, black

½ bunch rosemary

½ bunch thyme

¼ bunch parsley

2 each lemons, cut in half

In a large pot bring all to a boil except ice, and simmer for 15 minutes.

Then remove from heat and add 1 gallon of ice, allow to cool then reserve.

Turkey rub for 10-11 lbs turkey

Ingredients

3 tbs kosher salt

1 tbs ground black pepper

2 tbs chopped rosemary

1 tbs chopped sage

2 tbs chopped thyme

1 tbs onion powder

1 tbs garlic powder

Method

Mix all ingredients together.

This recipe is from Pedro Depina, the executive sous chef for 7th Street Standard.

Ingredients

1 Qt. sourdough croutons

1 pint vegetable stock

¼ cup canola oil

½ cup white wine

1 pint medium diced yellow onions

1 pint medium diced celery

1 pint medium diced carrots

1 tbs chopped garlic

1 tbs chopped shallots

1 tbs chopped sage

1 tbs chopped rosemary

1 tbs chopped thyme

2 tbs salt

1 tsp ground black pepper

Method:

1. In a large pot, add oil, onions, celery, carrots, shallots, and garlic with herbs cook on low heat until translucent.

2. Deglaze with white wine until au sec.

3. In a large bowl, combine the croutons, vegetable mixture and herbs.

4. Pour half the vegetable broth over the top of the croutons and toss.

5. Add the remaining broth, a little at a time, until well Incorporated, but not soggy.

6. Taste for seasoning add salt if necessary.

7. Transfer to a greased baking pan and bake in a 350-degree oven for 15-20 minutes or until golden brown.

This recipe is from Chef Yekaternia Balagian, of Omakase Por Favor.

Beef oxtail stew ingredients

2 pounds beef oxtails

½ tsp sea salt

½ tsp black pepper

1 tbsp olive oil

1 yellow onion, finely chopped

1 tbsp minced garlic

2 cups broth, chicken or beef

2 large carrots, chopped

2 cups diced gold potatoes

1 tbsp tapioca flour, or cornstarch

Method

First, season oxtails on both sides with sea salt and pepper.

In a large pot, add olive oil over medium heat. Once oil is hot, place oxtails in.

Sear on both sides for 2 to 3 minutes.

Next, add in chopped onion, minced garlic, and broth. Simmer covered for 2 hours.

After 2 hours, add in chopped carrots and potatoes. Simmer covered for at least 2 hours, until veggies and meat are tender. You may need to add slightly more broth as it cooks down.

Just before serving, remove ¼ cup of the broth from the pot. Mix in a small bowl with tapioca flour. Then, pour this slurry back into the pot. Stir to thicken sauce.

Finally, serve! Remove bones from meat.

This recipe is from Pedro Depina, the executive sous chef for 7th Street Standard.

Mashed potatoes ingredients

1 kg Yukon potatoes, peeled cut into quarts

240 ml Cream

192 grams Butter

6 grams Kosher Salt

Method

Place peeled potatoes in a large pot and cover the potatoes with cold water.

Bring the potatoes to a boil, the turn them down to a simmer.

Cook the potatoes until fork tender.

Once cooked, remove the potatoes and strain allow to steam off, then process them through a ricer into a pot.

Melt cream and butter in a small pot then whisk cream mixture into the potatoes.

Taste and check for seasoning.

This recipe is from Pedro Depina, the executive sous chef for 7th Street Standard. Start by making the stock.

Turkey Stock

1 roasted turkey neck (deep golden brown)

2 Qt. chicken stock

1 bay leaf

3 sprigs of thyme

1 tsp whole black peppercorn

1 tbs salt

1 stock celery cut into large dice

1 medium peeled carrot cut into large dice

1 small onion cut in cut into large dice

Turkey Gravy

1 Qt. turkey stock

1 cup heavy cream

1 tbs minced shallots

1 tbs minced garlic

1 tbs chopped sage

1 tbs chopped rosemary

1 tbs chopped thyme

¼ lbs butter

¼ lbs A.P flour

2 tbs salt

1 tsp ground black pepper

Method

1. In a large pot, melt butter, then add garlic, shallots and herbs. Cook until shallots are translucent.
2. Then add flour, cook until flour begins to thicken and turn light brown, then slowly add cream and turkey stock. Bring to a simmer and cook for 20-30 minutes until gravy starts to thicken, taste and check for seasoning.

This recipe is from Pedro Depina, the executive sous chef for 7th Street Standard.

Blanched green beans ingredients

1 lb. green beans

3 tbs kosher salt

Water

Bowl of Ice water

Method

1. Bring a large pot of salted water (3 Tbsp kosher salt for every quart) to a boil while you prep your beans
2. Wash beans and remove the woody stem ends (it's ok to leave the little "tail" end)
3. When water is at a rolling boil, add the beans, return to a boil and let them go until they're crisp tender and still bright green. This will take from 2 to 5 minutes, depending on the thickness of your beans.

Remove beans from boiling water and cool them in a bowl of ice water.

Sherry mushroom cream sauce for green bean casserole

¼ cup canola oil 8 oz of sliced cremini mushrooms

1 tbs of minced shallots

2 tsp of minced garlic

1 tbs of chopped thyme

4 oz sherry cooking wine

1 pint heavy cream

1 tsp salt

¼ tsp ground black pepper

Cornstarch slurry

Method

In a medium pot add oil. Once oil starts to smoke add mushrooms, garlic, shallots and thyme. Cook on medium heat until liquid starts to dissipate then add sherry wine. Cook until au sec. Then add cream, bring to a boil, then add slurry to thicken and let simmer on low for 15 minutes.

This recipe is from Pedro Depina, the executive sous chef for 7th Street Standard.

Cranberry sauce ingredients

1 lbs fresh cranberries

¾ cup granulated sugar

1 ea. orange zest

Juice of 1 orange

2 tbs salt

Method

In a medium pot, add all ingredients together. Cook on low heat until cranberries start to burst and begin to thicken into a sauce-like texture. This process should take about 20 minutes.
Blend with stick blender, until smooth chunks.
Taste and check for seasoning.

These recipes are from Pedro Depina, the executive sous chef for 7th Street Standard.

Pumpkin pie filling ingredients

1 cup granulated sugar

¼ cup brown sugar

1 teaspoon ground cinnamon

¼ tbs salt

¼ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

15 oz can pumpkin puree

¼ cup cups evaporated Milk

Method

Step 1

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Step 2

Pour into pie shell.

Step 3

Bake in preheated 375-degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 10 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Whipped cream

1 pint heavy whipping cream

3 tbs powdered sugar

1 tsp vanilla paste or extract

Method

1. For best results, you must work with cold ingredients and equipment. If necessary, stick your bowl and beaters in the freezer to chill for 15-20 minutes before you start whipping your cream.
2. Also, make sure that you choose a bowl that's large enough to accommodate the expansion of the cream (it will at least double in volume) as well as to contain the inevitable splatter.
3. Pour the heavy whipping cream in the bowl and beat on medium speed until it becomes thick and frothy, about 1 minute.
4. Add the powdered sugar and vanilla extract and resume beating, on medium speed still, until the cream becomes real thick and the swirls created by the beaters hold their shape really well.
5. Do not over beat as the cream will start to separate very quickly.
6. Use immediately or keep in the refrigerator until ready to use.

This recipe is from Chef Yekaternia Balagian, of Omakase Por Favor.

Bread pudding ingredients

6 slices day-old bread, torn into small pieces

2 tablespoons unsalted butter, melted

½ cup raisins (Optional)

2 cups milk

¾ cup white sugar

4 large eggs, beaten

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Method

Preheat the oven to 350 degrees

Put bread in a baking pan. Drizzle melted butter over the bread and top with raisins

Whisk together vanilla, cinnamon, eggs, sugar and milk

Pour mixture over the bread

Bake for 45 minutes

Learn more about the secret to a perfect turkey.