Lifestyle Holidays & Occasions Thanksgiving Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on April 2, 2015 @ 01:57PM Pin Share Tweet Email Trending Videos Photo: Ann Stratton Thanksgiving Recipes 01 of 06 Roast Turkey with Citrus and Herbs Melanie Acevedo * 1 turkey (13-15 lb.)* 1 orange, quartered* 1 onion, quartered* 1 lemon, quartered* 6 sprigs rosemary, divided* 6 sprigs sage, divided* 6 sprigs oregano, divided* 8 tbsp (1 stick) unsalted butter at room temperature, divided* 2 tbsp herbes de Provence* 1 tbsp olive oil* 1 1/2 tsp salt* 1 1/2 tsp pepper* 6-7 cups low-sodium chicken broth, divided* 1/3 cup all-purpose flour Position oven rack in lowest third of oven. Heat to 400°F. Insert orange, onion, lemon, and two sprigs each rosemary, sage and oregano into cavity of turkey. With kitchen string, tie legs together. In small bowl combine 2 tbsp butter, herbes de Provence, olive oil, salt and pepper. Spread half the mixture under turkey skin and remainder over the breast. Place in roasting pan; tent with foil. Roast for 20 min. Add 3 cups broth and remaining herb sprigs to pan; roast 40 min. Reduce oven to 350°F; remove foil. Add 1 cup broth; return to oven for 2 1/2-3 hours or until instant-read thermometer reads 175°F. Remove from pan; let stand 30 min. before carving. Meanwhile, prepare gravy: Strain pan drippings into 4-cup glass measure. Discard solids; skim off fat. Add remaining broth to measure 4 cups. Melt remaining 6 tbsp butter in roasting pan over medium heat on stovetop. Use wooden spoon to scrape up any browned bits. Add flour, whisking for 1 min. Increase heat to high and gradually whisk in broth mixture. Bring to boil. Reduce heat and simmer 5 min., or until slightly thickened. Serve with carved turkey. Serves 10. 02 of 06 Yellow Salad with Bacon and Champagne-honey Vinaigrette Maura McEvoy 6 tbsp champagne vinegar2 tbsp honey1 tbsp Dijon mustard1 shallot, minced1/2 cup olive oil Salt and pepper to taste3 large heads frisée, trimmed1 large endive, julienned1/2 cup golden raisins24 yellow teardrop tomatoes, halved1 yellow apple, cored and thinly sliced12 slices (about 3/4lb.) thick-slice bacon, cooked and coarsely chopped In small bowl combine vinegar, honey, mustard and shallot. Whisk in olive oil.Season with salt and pepper. In medium bowl toss together frisée, endive, raisins, tomatoes and apple slices. Toss well with desired amount of dressing. Divide salad among 12 plates; sprinkle with bacon. Serves 12. 03 of 06 Warm Pear Tart with Blue Cheese and Honey Maura McEvoy 2 cups slivered blanched almonds1/2 cup sugar1 pkg.(17.3 oz.) frozen puff pastry sheets, thawed1 1/2–2 lb. assorted pears (such as Bartlett, red d'Anjou and Comice), cored and sliced1/3 cup honey1 egg1/3 cup crumbled blue cheese Fresh whipped cream In food processor pulse almonds and sugar until finely ground. Add 4 tbsp water, 1 tbsp at a time, until mixture forms spreadable paste. Cover one sheet of thawed pastry with damp cloth. On lightly floured surface roll second sheet of pastry into 15" x 7" rectangle and place on baking sheet. With a knife lightly score 1" border around pastry. Using a fork gently poke holes throughout inner border. Spread half the almond paste in center, up to 1" border. Heat oven to 375°F. Arrange half the pear slices over the filling. Brush pear slices with half the honey. In small bowl lightly beat egg with 1 tbsp water. Brush egg mixture over the outside 1" border. Bake 25 min., or until edges are lightly golden. Sprinkle half the cheese over the pears; return to oven for 5–10 min. or until cheese has melted. Repeat with remaining sheet of pastry. Top with whipped cream. Makes 2, which serves 12. 04 of 06 Chestnut-and-Pancetta Ciabatta Dressing Melanie Acevedo * 6 tbsp unsalted butter, divided* 1/2lb. pancetta, diced* 3 celery stalks, diced* 3 cloves garlic, chopped* 2 medium carrots, diced* 2 large onions, diced* 2 tbsp chopped fresh rosemary* 2 cans (10 oz. each) roasted chestnuts, peeled and coarsely chopped* 12 oz. day-old ciabatta bread, cubed* 2/3 cup grated Parmesan cheese* 1/4cup chopped fresh flat-leaf parsley* 1 cup low-sodium chicken broth* 2 eggs, lightly beaten Salt and pepper to taste Heat oven to 350°F. Spray 13" x 9"x 2" baking dish with nonstick cooking spray. In large skillet melt 2 tbsp butter over medium-high heat. Add pancetta and cook until crisp. With slotted spoon remove pancetta to large bowl. Add rest of butter to skillet with celery, garlic, carrots, onions and rosemary; cook until tender, about 12-15 min. Stir in chestnuts. Combine vegetable mixture with pancetta. Add ciabatta cubes; toss well. Stir in Parmesan, parsley, broth and eggs; season with salt and pepper. Spoon into baking dish; cover with foil. Bake 30 min. Remove foil; continue baking 15 min., or until browned. Serves 10. 05 of 06 Cranberry Margarita Ann Stratton Combine 2 cups tequila, 1 1/3 cups cranberry juice, 1 cuporange-flavored liqueur (triple sec or Cointreau) and 2/3 cup freshlime juice. Shake over ice; strain into margarita glasses or lowcocktail flutes. Serves 10. 06 of 06 Sweet Potatoes with Molasses and Chipotle Ann Stratton 6 large sweet potatoes (4 1/2 lb. total), peeled and cubed8 tbsp (1 stick) unsalted butter1/4 cup molasses1 tbsp minced canned chipotle pepperSalt and pepper to taste Place sweet potatoes in large saucepan and cover with lightlysalted water. Bring to boil; cook 8-10 min. or until tender. Drain;return to saucepan. Add butter, molasses and chipotle pepper. Mashmixture with a potato masher. Season with salt and pepper. Serves 10.