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Happy Thanksgiving: The Best Kept Recipe Secrets By Top Chefs

'Tis officially the season for holly leaves to deck the halls. The winter chill, and the best time of the year, Christmas is just a month away and Thanksgiving is a day away. Savouring a traditional (and authentic) Thanksgiving meal might be a rare occurrence in India, but who says you can't get to the task and make your very own scrumptious turkey? Be it roast turkey, cranberry sauce, pies, potatoes or stuffing recipes,

these recipes will ensure this year’s Thanksgiving dinner is truly unforgettable.

Roast Turkey

Recipe By Shangri-La Eros New Delhi


5kg Whole Turkey

For Flavoured Butter

500 gm Unsalted butter


5 gm pepper

5 gm Parsley

30 gm Garlic

Turkey Stuffing

1 kg Onion 1kg

200 gm Garlic

4 gm Salt

4 gm Pepper

200 gm Parsley

100 ml Lemon Juice

100 ml Olive oil (EV)

200gm Carrot


1.Remove the turkey from the fridge about 30 minutes before you start working with it. Remove the neck and bag of giblets from the turkey.

2. For marination take a medium bowl add butter, olive oil, lemon juice and 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/2 tsp pepper. Mix with a whisk until well combined (the lemon juice doesn’t easily stir into butter but keep mixing and it will happen after a few minutes).

3. Separate the skin from the turkey breast by pushing your fingers under the skin without tearing the skin.

4. Stuff the butter mixture under the skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, and juicy and provides rich flavor.

5. Rub the remaining butter over the outside of the turkey. Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper 6. Stuff turkey with quartered onion, carrot, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie the turkey base and legs together crossing the legs to close up the turkey cavity


Preheat the oven to 430˚F on the bake mode. cover the turkey with silver foil and place in the oven. foil will shield your turkey breast and keep it from getting dry. Start roasting at 430˚F for the first 20 min and Remove from oven. quickly baste with butter from the bottom of the dish. Reduce oven to 350˚F and roast the turkey for another 2 hours 30 min. The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it’s fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it’s out of the oven)

Roast Turkey

Recipe by Chef Dinesh Rana, Executive Chef, Courtyard by Marriott Aravali Resort


1 whole turkey butterball


100 gm of roughly cut aromatic vegetables carrots, celery, onion

200 ml extra-virgin olive oil

100 gms teaspoon freshly chopped   thyme

2 tbsp dijon mustard

2 tbsp honey


Begin by rinsing the turkey inside and out with cold water and pat dry with paper towels. Then move on to the marination. Marinate the Turkey with mustard, honey and chopped thyme and refrigerate overnight.

Remove the from the refrigerator 2 hours prior to cooking and preheat the oven to 160-170 degrees. Once the oven is heated add the aromatic vegetables at the base of the baking tray, place turkey with breast side up into a roasting and pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.

Next mix olive oil, and fresh thyme in a bowl and rub the seasoned oil over the turkey and underneath the loosened skin. Cover the turkey loosely with aluminium foil. Roast the turkey in the preheated oven. To 130˚ͨC for 4 hours. 

Porchetta (Italian Pork Roulade)

Recipe by Kakapo Restaurant


1 whole boneless, rind-on pork belly, about 4 kg 

2 tablespoons whole black peppercorns

3 tablespoons whole fennel seeds

1 tablespoon crushed red pepper

3 tablespoons finely chopped rosemary, sage and thyme leaves

12 cloves garlic, grated 

Kosher salt


Place pork belly skin-side down on a large cutting board. Using a sharp knife, score flesh at an angle using strokes about 1 inch apart. Rotate the knife 90 degrees and repeat to create a diamond pattern in the flesh.

Toast peppercorns and fennel seeds in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.

Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs and garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to the top of the cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1 inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the centre, tie up the roast tightly. Use 2 tablespoons of kosher salt and rub over the entire surface of the pork.

 Wrap tightly in plastic and refrigerate at least overnight and up to 3 days.

Adjust an oven rack to the lower-middle position and preheat oven to 150°C. Place pork in a V-rack set in a large roasting pan on a wire rack set in a rimmed baking sheet. Place roasting pan in oven and roast until the internal temperature of the pork reaches 65°C, about 2 hours, basting with pan drippings every half hour.

Increase oven temperature to 260°C and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer. 

Mexican Style Puree de Papa Potato

Recipe by Poco Loco


Mash Potato 210 gm

Onion 15 gm

Tomato 15 gm

Green Bell paper 20 gm

Red Bell paper 20 gm

Yellow Bell paper 20 gm

Coriander 15 gm

Butter 20 gm

Cream 25 gm

Parmesan Cheese 7 gm

Jalapeno 15 gm

Mexican Seasoning 10 gm

Lime Juice 3 gm

Salt 5 gm


Take a pan add butter, onion, tomato, bell papers, and jalapeno and cook it for 3 to 5 min. Add in the mashed potatoes, cream, Parmesan Cheese, salt, lime juice, and Mexican seasoning and mix well. Garnish it with micro greens.

Contemporary Peking Duck

Recipe By Chef Pankhri Bey Executive Chef, Maruchi Delhi


Duck whole skin on 



Oyster sauce

Chinese five-spice powder



Chinese cooking wine

For coating: 



Soy sauce

For Poaching liquid: star anise, fennel seeds, Sichuan pepper, cinnamon and cloves 

For Assembling: 

Duck pancake

Plum sauce

Ginger scallion sauce

English cucumber



1. Clean the duck and soak them in water by adding vinegar for about 45-60 minutes.

2. Remove the duck from the water and Pat dry with paper to remove any moisture. 

3. With the help of a pipe or a blower or compressor blow the duck by inserting the pipe at the neck of the duck to separate the skin internally from the meat. 

4. Now Rub the body inside out with the marinades all over and let it rest for about 1 hour or overnight over a wire rack inside a tray.

4. On the other side mix all the poaching liquid ingredients with water and bring to a boil. 

5. Now take a tray hold the duck over and start basting or pouring over the duck skin entirely.

6. Dry the duck and dry overnight with the help of a fan. 

7. Third day: in a bowl mix maltose, vinegar and sugar. Coat the mixture over the duck skin thoroughly and let it rest for another 1 hour to dry.

8. Preheat the oven and roast the duck. Once roasted, let it rest for 10-15 minutes. 

9. Take the steamed pancake. Spread plum sauce, ginger scallion sauce, five spice powder and salt, place cucumber and leeks julienne, and place the cut parts of duck. Roll and serve warm.

Sous Vide Turkey

Recipe by Poco Loco


Turkey Leg 280 gm

Mash Potato 100 gm

Blueberry Compote 40 gm

Chicken Jus 50 gm

Butter 60 gm

Thyme 10 gm

Rosemary 10 gm

Oregano 100 gm

Oil 10 gm

Garlic 10 gm

Cream 20 gm


Pat dry the turkey using paper towels. Season it generously with salt and pepper on both sides. Place the turkey, fresh thyme, rosemary sprigs, and crushed garlic cloves into a vacuum-sealed bag. Gently lower the sealed bag into the preheated water bath, ensuring the turkey is fully submerged. Clip the bag to the side of the cooking container to prevent it from floating. Cook the turkey in the sous vide water bath for approximately 1 to 2 hours. After the turkey has cooked in the sous vide, remove it from the bag and pat it dry with paper towels. Serve it as a main dish along with mashed potato and blueberry compote.

Mexican Spiced Pollo Wings Con Blueberry Sour Cream

Recipe by Poco Loco


Chicken Wings 220 gm

Garlic 10 gm

Mexican Spiced Powder 10 gm

Oregano 7 gm

Thyme 7 gm

Basil 7 gm

Peri peri powder 7 gm

Oil 10 gm

Butter 10 gm

Chipotle Sauce 15 gm

Cream 10 gm

Fresh blueberries 15 gm

Sour cream 25 gm


Place the chicken wings in a large bowl add oregano thyme basil garlic Mexican spiced powder peri peri powder oil salt black pepper mix it well and keep it aside for 10 min. After that grill the chicken wings, then put it in the oven for 10 min. In a pan add chicken wings along with oil garlic chipotle sauce cream peri peri powder seasoning and salt toss well and serve it with blueberry sour cream.


It truly doesn't get better than savouring an authentic Thanksgiving meal at Plats. With a specially curated menu for vegetarians and non-vegetarians, some of the highlights on the menu are Baked brie, cranberry and rosemary galettes Sweet potato roesti with wild mushroom duxelle and parmesan, Kale, walnut and sundried tomato stuffed roasted butternut squash with pommery mustard sauce Mushroom and Leek Pot Pie, Thanksgiving roast turkey roulade and breast with apple and sage stuffing, cranberry jus Chicken and Leek Pot Pie and Caramelized apple and pecan brioche pudding, vanilla bean ice cream and brandy sauce.


However, if you are in the mood to step out, CAARA's extravgant thanksgiving menu is well worth the calories. Using the best of local and international ingredients from classic USA Butterball turkeys to organic corn-fed roast chicken, it will leave your mouth watering. The special menu also features a mouthwatering Pecan tart!


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