Here are all of the recipes shared in Milk Street Radio’s Thanksgiving Potluck from our friends Sohla El-Waylly, J. Kenji López-Alt, Meathead, Stacey Mei Yan Fong and Mary Guiliani plus recipes from co-hosts Christopher Kimball and Cheryl Day.

Meathead’s Grilled Spatchcock Turkey

Meathead is the founder of and the author of "Meathead, The Science of Great Barbecue and Grilling"

Meathead’s Grilled Spatchcock Turkey - Milk Street Radio

Citrus and Herb Salt
¼ cup Morton Coarse Kosher Salt
½ teaspoon fresh thyme leaves
½ teaspoon chopped rosemary
½ teaspoon lemon zest
½ teaspoon lime zest
1 clove garlic, peeled and roughly chopped

Sage Compound Butter
8 tablespoons unsalted butter, at room temperature
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh parsley
2 cloves garlic, minced

12-14 pound turkey, thawed
2 tablespoons canola oil

Prepare the herb and citrus salt by combining the salt, thyme, rosemary, lemon zest, lime zest, and garlic in a coffee/spice grinder or food processor and pulse until all of the ingredients are completely combined. Set the flavored salt aside until ready to use.

For the compound butter, combine the butter, sage, rosemary, thyme, parsley, and garlic in a small mixing bowl and blend well. Set aside until ready to use.

Spatchcock the turkey. Use poultry shears or heavy-duty kitchen shears to cut along both sides of the backbone. Remove the backbone. Turn the turkey over and flatten it by pressing down on the breasts with your palms. You may hear the breast bone crack, which is fine.

Gently work the sage compound butter under the skin of the turkey, massaging it with your fingers to spread it over the breasts and into the thighs and legs. Rub the outside of the turkey with the canola oil and season with the herb and citrus salt.

Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Set a disposable aluminum half pan on the side opposite the charcoal and add approximately an inch of water to the pan. This will help catch the drippings so that they can be used later for gravy. Adjust the smoker or grill vents to bring the temperature to about 325°F (162.8°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. Replace the main cooking grate. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the indirect side. If possible, set an aluminum half pan under the main cooking grate on the cool side of the grill in order to catch drippings for gravy.

Cook. Place the spatchcocked turkey skin side up on the indirect side of the grill, positioning it so that the legs are facing the heat source.

Cover the grill and allow the spatchcocked turkey to cook until it reaches an internal temperature of 160°F (71.1°C), approximately 2 ½ hours (Note: Your cooking time will depend a lot on the outdoor air temp, the thickness of the breasts, and the unique characteristics of your grill or smoker. It is best to use a remote temperature probe so that you can monitor the internal temperature of the meat while preparing the rest of the meal and enjoying the company of your guests).

Serve. Remove the turkey from the grill, carve, and serve immediately.

J. Kenji López-Alt’s Hasselback Potato Gratin

J. Kenji López-Alt is the author of “The Food Lab” and “The Wok: Recipes and Techniques

J. Kenji López-Alt’s Hasselback Potato Gratin

Here's the idea: What if I were to take the creamy interior and the crisp edges to the extreme, combining the concept of a Hasselback potato—that array of crisp ridges at the top—with a creamy potato gratin, the king of all casseroles? What if, indeed.

It's a sideways potato gratin, if you will.


3 ounces (85g) finely grated Gruyère or Comté cheese
2 ounces (60g) finely grated Parmigiano-Reggiano cheese
2 cups (480ml) heavy cream
1 tablespoon fresh thyme leaves, roughly chopped
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes; see note)
2 tablespoons (30g) unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Grease a 2-quart baking dish with butter. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, thyme, and garlic to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Pick up a handful of potatoes, organizing them into a neat stack, and lay them in prepared baking dish with their edges aligned vertically. Continue placing potatoes in dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat slices with cream mixture, and add to dish. Pour excess cream/cheese mixture evenly over potatoes until mixture comes halfway up sides of dish. You may not need all excess liquid.

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Note: Because of variation in the shape of the potatoes, the amount of potato that will fit into a single baking dish varies. Longer, thinner potatoes will fill a dish more thoroughly than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on the exact shape and size of the potatoes and baking dish, you may not need all of the cream mixture.

Sohla El-Waylly’s Best Stuffing Ever

Sohla El-Waylly is an American chef and internet personality. She currently hosts the History Channel’s YouTube series “Ancient Recipes with Sohla

This recipe is inspired by stuffing from the box.

1 loaf of bread (any kind)
2 onions
Onion and garlic powder
3 eggs
Broth (any kind)
Unsalted butter
Melted duck fat or olive oil
Scallions and chives

Begin by cubing or ripping your bread, drizzle the cubed bread with duck fat (or any fat of your choosing - ghee, olive oil, etc.). Season generously with salt, pepper, onion powder, garlic powder, dried sage and a pinch of MSG. Bake until golden brown.

Prepare your mix-in ingredients. Lightly caramelize an onion. As the onion becomes jammy, toss in one diced raw white onion plus a handful of sliced garlic and scallion bottoms. Sauté until tender. You can add any mix-in vegetables or meat you’d like - Sohla suggests wilting kale and browned sausage would pair nicely. Once the onion mixture is tender, toss in raw scallion tops and chives and turn off the heat.

Combine wet ingredients. Crack three eggs into a bowl, season with salt and pepper. Whisk in the broth of your choosing to the eggs, about two cups.

Assemble the stuffing. In your baking dish, add in your toasted croutons and your sautéed mix-in ingredients, toss to combine. Pour in the egg and broth liquid, adding more broth if it seems too dry. Dot the top of the bread with pieces of butter.

Bake. Anywhere from 350-400 degrees will work. Bake 30-45 minutes until it is crispy on top and tender on the inside. Top with fresh scallion.

Christopher Kimball’s Whole Wheat Irish Soda Bread

2 cups (11 ounces) whole-wheat flour
1 cup (5 ounces) all-purpose flour
1 cup wheat bran
1/4 cup toasted wheat germ
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
4 tablespoons unsalted butter, softened
2 cups buttermilk
1 tablespoon melted butter

Heat oven to 400 degrees. Whisk dry ingredients (flour through salt) together in a large bowl. With a fork or your fingers, stir softened butter into flour mixture until fully incorporated. Add 1 3/4 cup buttermilk and stir mixture with a large rubber spatula or your fingers until dough starts to come together; add additional buttermilk if needed. Turn onto a lightly floured work surface and knead for 30 seconds or until dough comes together. It should still be rough textured and shaggy.

Shape dough into a round and place in a 9- or 10-inch cast iron skillet or onto a half baking sheet with parchment paper underneath. Score top of dough with a knife or razor blade, making two or three slashes. Bake about 40 minutes (it may take longer – the key is to check the internal temperature) or until an instant read thermometer indicates an internal temperature of 180 degrees. (Note that yeast breads usually have to be cooked to over 200 degrees – this bread is done at a much lower temperature.)

Remove from oven, brush with melted butter, and let cool for 30 minutes before serving.

Mary Giuliani’s Tipsy Turkey Cocktail

Mary Giuliani is the author of “The Cocktail Party: Eat Drink Play Recover”, “Tiny Hot Dogs: A Memoir in Small Bites” and her forthcoming book, “How to Lose Friends and Influence No One”

Move your floral arrangements aside - this festive punch makes for a fun Thanksgiving centerpiece.

1 Gallon Apple Cider
1 bottle bourbon
6 tablespoons agave syrup
2 tablespoons cinnamon sugar or powder

Stir cider, bourbon and agave together and garnish the punch bowl with sliced apples and whole cranberries.

Stacey Mei Yan Fong’s Three-In-One Thanksgiving Pie

Stacey is a baker known for her “50 Pies, 50 States” project, which involved creating a pie dedicated to each of the 50 United States

I am a fan of the one pot wonder, the one sheet pan dinner and the combination pie special. I thought to myself could I do a combo party for Thanksgiving pie?! Could we have all the joys of the pumpkin, pecan and apple pie we love on Thanksgiving in one?! Could we at the brink of stuffing ourselves to the brim have our pie and eat it too? I present you a one pie wonder that combines the taste, feel and comfort of what I have come to know as Thanksgiving pies. A pumpkin apple butter swirl pie with pecan crunch topping. I am not the biggest fan of pumpkin pie but man the addition apple butter and the textures of that pecan crunch dancing on my tongue. My head and heart are thankful, my thighs are not. This pie is best enjoyed on the sofa, in your softest clothes with the soft dull sounds of football playing in the background and someone you love to lean on.

All butter crust (single that is fully blind baked. Homemade or store-bought pie crust is fine. Its
Thanksgiving, be thankful for shortcuts!)
1 beaten egg white, to seal crust during blind baking

2 cups pumpkin puree
1⁄4 cup granulated sugar
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon ginger
Pinch of salt
3 beaten eggs
1⁄2 cup half and half
1/3 cup apple butter
Pecan Crunch:
1⁄2 cup light brown sugar, packed
3 tablespoons melted unsalted butter
2 tablespoons heavy cream
1 cup chopped pecans
1⁄2 cup pecan halves

For Serving
Whipped Cream or Vanilla Ice Cream

Prep the Crust! Take your homemade or store-bought pie crust and roll out the dough on a lightly floured surface. Ease your crust into your pie plate of choice, trim the edges leaving about an inch overhang, tuck the overhanging dough under itself and crimp or finish the edge with a fork. Whatever way you feel most comfortable this is your pie!

Freeze until firm, 15-30 minutes. This can be done up to three days ahead and left in the freezer till ready to use, making your life a breeze and pie baking come together in a flash!

When ready to blind bake your crust, preheat your oven to 425 degrees. Place your prepared crust onto a sheet pant and line the crust with foil making sure to press firmly around your crimped edges. Fill the cavity with pie weights or dried beans.

Bake for 20 minutes, rotating once 90 degrees after 10 minutes. Take the pie out of the oven and remove the pie weights. Brush with beaten egg white (this will help moisture seal the crust when you fill it) and return to the oven and bake for 5 additional minutes. Let cool completely before filling.

Make the Filling! In a large mixing bowl, combine pumpkin puree, sugar, spices, salt, eggs, half and half and apple butter. Stir till well combined.

Assemble and Bake the Pie! Pre heat oven to 325 degrees. Place cooled blind baked crust onto sheet pan and fill with
filling. Bake until set, about 40 minutes. Pie is ready when the outside is firm but the center jiggles slightly like a soft thigh. Place on a wire rack and let the pie cool completely, minimum 2 hours.

Make Crunch and Serve! Shortly before serving, turn the broiler on in your oven. In a medium size mixing bowl, combine
brown sugar, butter, cream and chopped nuts. Stir to combine and then spread onto cooled pie that is placed on a sheet pan. Decorate the surface with pecan halves. Cover the pie crust around the edges with a ring of foil and place the pie 6 inches below the broiler, keeping the oven door ajar. Broil, turning the pie frequently for about 5 minutes until the top is dark brown and bubbly. Let cool slightly so it is easy to slice, about 15 minutes. Serve with a hefty dollop of whipped cream or a generous scoop of vanilla ice cream. Enjoy in the soft clothes with the people you’re more thankful for!

Cheryl Day’s Butterscotch Pudding

Cheryl Day is the owner of Back In The Day Bakery in Savannah, Georgia. Her latest book is “Cheryl Day's Treasury of Southern Baking”

Reprinted with permission from Cheryl Day’s Treasury of Southern Baking.

How can a few simple ingredients create something so sublime? This recipe requires a bit of finesse and patience to wait for the caramelized sugar to be just right. But the result is a creamy, sweet, and salty pudding with a rich caramel flavor.

31⁄2 cups (828 ml) heavy cream 1⁄2 vanilla bean, split lengthwise,
seeds scraped out and reserved
9 large (171 g) egg yolks, at room temperature 11⁄4 cups (250 g) packed light brown sugar
1 tablespoon water
4 tablespoons (57 g) unsalted butter
1 teaspoon fine sea salt

Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Arrange eight 4-inch (10 cm) ramekins in a large deep roasting pan that will hold them comfortably; set aside.

In a large measuring cup or medium bowl, combine the cream and vanilla bean seeds. Set aside to infuse and to allow the cream to come up to room temperature. In a large heatproof bowl, whisk the egg yolks just to blend; set aside.

In a medium saucepan, combine the brown sugar, water, and butter and cook over medium heat, stirring, just until the sugar has dissolved and the butter has melted. Then continue cooking, without stirring, swirling the pan occasionally to check the color, until it becomes a golden caramel color, about 5 minutes; watch carefully, because the color can change quickly. Gradually whisk in the cream, being careful, as it will bubble and splatter briskly, then whisk constantly until combined. Remove the pan from the heat and stir in the salt.

Add the caramel mixture to the egg yolks in a slow, steady stream, whisking constantly. Strain the custard through a fine-mesh sieve into a large liquid measuring cup.

Divide the mixture among the ramekins, then add enough hot water to the roasting pan to come halfway up the sides of the ramekins. Cover the pan tightly with heavy-duty aluminum foil and bake for 45 minutes to 1 hour, until the puddings are
set around the edges but still wiggle slightly in the center when jiggled.

Remove the roasting pan from the oven and, as soon as the ramekins are cool enough to handle, remove the puddings from the water bath and set on a wire rack to cool completely. Then chill for at least 3 hours, and up to overnight, covered, before serving. The puddings can be stored, tightly covered, in the refrigerator, for up to 1 week.