TV's Favorite Chefs Reveal Their Most Delicious Thanksgiving Recipes

“This bourbon brine gives the turkey a deep, rich flavor that is a perfect balance of salty and sweet,” Robert Irvine, whose Robert Irvine Foundation supports service members, veterans, first responders and their families through food, wellness, community and financial programs, said.

For the Brine:

2 gal. water ¾ cup kosher salt 750 ml bourbon 2 cups brown sugar 8 carrots, roughly chopped 1 bunch celery 4 medium onions, peeled and chopped16 garlic cloves, smashed 6 bay leaves 1 large bunch fresh thyme 1 large bunch fresh sage 1 tbsp. whole black peppercorns

¼ cup dried juniper berries (optional) 4 cinnamon sticks

1 fresh whole turkey, completely thawed

1. Bring all brine ingredients to a simmer and cool. Brine raw whole turkey (or raw turkey breast) for 48 hours. Leave all the veggies and spices in with the turkey. 2. Preheat oven to 350°F. Place turkey in a roasting pan and “tent” the turkey with foil. Roast for an average of 12 to 13 minutes per pound, but check every hour. 3. Remove the foil during the final hour of cooking to allow the skin to get crispy and attain a rich, golden brown color.

“Not only does it add a pop of flavor to your turkey, you can also serve this as a sweet addition to your cheeseboard,” Damaris Phillips said. “It also transforms into a fabulous spread for toast the next morning.”

12 oz. fresh cranberries 1 cup fresh raspberries 1 cup granulated sugar 1⁄2 cup orange juice 1 tsp. orange zest 2 tsp. freshly grated ginger (optional)

1. Rinse the cranberries and raspberries under cold water. Discard any damaged or soft berries. 2. In a medium saucepan, combine the cranberries, raspberries, sugar, orange juice, orange zest and ginger. 3. Over medium heat, bring the mixture to a simmer. Stir occasionally, cooking for about 7 to 10 minutes, until the cranberries burst and the mixture thickens slightly. 4. Remove from heat and let cool completely. Transfer to a jar or airtight container. Relish can be refrigerated for up to 2 weeks.

“These apple fritters are an old family favorite and a tradition on Thanksgiving Day,” Andrew Zimmern, who writes about food and travel on his Substack, Spilled Milk, said. “They are perfection personified.”

1 1⁄2 cups all-purpose flour

1⁄4 cup brown sugar 2 tbsp. white sugar Several pinches salt 2 tsp. cinnamon 1⁄4 tsp. ground ginger 1⁄4 tsp. ground nutmeg 2 tsp. baking powder 1⁄ 3 cup applesauce ⁄ 3 cup buttermilk 2 beaten eggs 2 large Honeycrisp apples, peeled and grated or micro-diced Vegetable oil for deep-frying

For the Glaze: 2 cups powdered sugar 1⁄4 cup buttermilk 1 tsp. vanilla extract

1. Whisk together all the dry ingredients. Whisk together the and eggs. Stir the wet ingredients into the dry. Fold in the grated apples.

2. Heat 3 inches of oil to 375°F in a large Dutch oven or deep cast-iron skillet. Drop a quarter to a third of a cup of batter at a time into the oil.

3. Cook 3 or 4 at a time so the oil stays hot. Fry until browned on each side, flipping fritters as you go. Drain briefly on paper towels.

4. Make the glaze by whisking together and set aside.

5. Dunk warm fritters in the glaze on both sides. Let them dry on wire racks.

“I absolutely love this recipe because it is perfection for a cocktail party or a starter to a sit-down soirée,” Sandra Lee said.

Cooking spray 1 bag (12 oz.) fresh or frozen cranberries

3 cups sugar 1 cup orange juice 1 cup orange marmalade 1 cinnamon stick 1 sheet frozen puff pastry, thawed but well chilled 1 wheel (13.2 oz.) Brie cheese 1 egg, lightly beaten with 1 tsp. water Assorted crackers, for serving

1. Coat a 4-qt. slow cooker with cooking spray. In slow cooker, stir together.

2. Uncover slow cooker and let sauce cool. (Discard cinnamon stick.)

3. Meanwhile, preheat oven to 375°F. Coat a baking sheet with cooking spray.

4. Unroll puff pastry sheet and lay flat. Place Brie wheel in center of puff pastry. Bring ends of puff pastry over cheese toward center of Brie. Securely fold ends under and lay wrapped wheel, fold side down, on baking sheet. Brush pastry with egg wash. Bake for 25 minutes. Let cool for 10 minutes before serving.

5. To serve, place baked Brie on serving platter. Spoon cranberry-orange sauce over top. Serve warm with assorted crackers.