The Only Three Thanksgiving Recipes You Need (2024)

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Ingredients

• 1 (14-16) pound turkey, giblets and neck removed, patted dry
• 1 lemon, halved
• 1 orange, halved
• 1 garlic head, top sliced off
• 2 shallots, halved
• 3-4 rosemary sprigs
• bunch of thyme
• 3 tsp kosher salt
• 1 1/2 tsp black pepper
• 1 piece large of double-lined cheesecloth
• 1/3 cup Thrive Algae Oil
• zest of 1 lemon
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh thyme, stems removed
• 3 tbsp fresh parsley, chopped
• 7-8 cups low sodium chicken broth

Instructions

1. Remove the turkey from the fridge one hour before roasting. Remove the giblets and neck from inside the bird. Rinse and pat dry before allowing to come to room temperature.
   
2. Preheat the oven to 450ºF. Position a rack in the lower third of the oven.
   
3. Place the turkey in a large roasting pan.
   
4. Fill the cavity of the turkey with the lemons, oranges, garlic, shallots, rosemary, and a bunch of thyme. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Season liberally with salt and pepper under the skin as well as on top of the skin. Place 1/3 cup of Thrive Algae Oil in a medium bowl along with the lemon zest, chopped sage, thyme, and parsley. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the algae oil, making sure the cheesecloth has soaked it all up. Lay the cheesecloth over the turkey, covering most of the surface. Drizzle any remaining oil over the top.
   
5. Pour about 4 cups of chicken broth into the bottom of the roasting pan. Place the roasting pan in the oven and roast for 45 minutes at 450ºF. After 45 minutes reduce the oven temperature to 350ºF. and continue cooking for another 2 hours (until the turkey registers 160ºF on a meat thermometer), adding 1-2 cups of additional broth halfway through roasting.
6. Baste the turkey with the drippings 2-3 times throughout cooking and rotate the bird when you do.
   
7. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a baking sheet, tent loosely with foil and let rest 20-30 minutes before slicing.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 1 lb Brussels sprouts, trimmed and cut in half lengthwise
• 1/2 lb wild mushrooms
• 4 oz bacon, cut into lardons
• 1/4 cupThrive Algae Oil
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1tbsp balsamic glaze

Instructions

1. Preheat oven to 400°F.
   
2. Place the Brussels sprouts on a baking sheet along with the mushrooms and bacon. Add the algae oil, salt, and pepper, and toss with your hands. Spread out the mixture in a single layer.
   
3. Roast until the Brussels and mushrooms are tender and nicely browned 20 to 30 minutes, tossing once.
   
4. Remove pan from the oven, drizzle immediately with the balsamic glaze and toss again.
5. Taste and adjust the seasoning with salt and pepper. Serve hot.

Prep Time: 3 hours

Cook Time: 55 minutes

Total Time: 3 hours 55 minutes

Ingredients

• For the Crust
• 2 and 1/2 cups all-purpose flour
• 1teaspoonsalt
• 2/3cupThrive Algae Oil
• 6 tablespoons ice-cold water
• For the Filling
• 5–6apples, cored, peeled, and sliced into 1/2-inch slices (approximately 8 cups of apple) I like using a mix of granny smith, jazz, and piñata apples.
• 2 tbsplemon juice
• 1/4 cupall-purpose flour
• 2tspground cinnamon
• 1 tspground cardamom
• 1/2 tspground nutmeg
• 1/2 tspground ginger
• 1/8 tspfresh groundblack pepper
• 1/2 cupgranulated sugar
• 1 teaspoonpure vanilla extract
• 1largeegg, lightly beaten

Instructions

1. Start by making the crust. Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the Thrive Algae Oil and 5 tablespoons of ice-cold water; don't mix the liquids together.
2. Add liquids to the flour mixture. Stir with a fork until a ball forms; adding 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).

Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes while you make the filling.
3. In a large bowl, stirtheapples, lemon juice, flour, all of the spices,sugar, and vanilla extracttogether until thoroughly combined. Set filling aside.
4. Preheat oven to400°F.
5. For one pie crust, place the dough ball between two pieces ofparchment paper. Use arolling to roll the dough out until it's 12 inches in diameter. Carefully peel the top layer off of the parchment paper. Invert the pie crust into apie plateand carefully peel the parchment paper off of the dough.
6. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.
7. Repeat the rolling process with the 2nd dough disc.
8. Carefully lay the rolled out dough over the filling.Use a small paring knife to trim off excess dough from the sides.Cut slits in the top to form steam vents.Crimp the edges to seal.
9. Whisk the egg and lightly brush the top of the pie crust with it.Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°Fand bake for an additional 30-35 minutes. After the first 20 minutes of bake time, you can opt to place a pie crust shield or foil on top of the pie toprevent the edges from browning too quickly.
10. Allow the pie to cool for at least 3at room temperature before serving.