Incredible Thanksgiving Dishes You Need To Try

Thanksgiving is a time to spend with family, to enjoy the changing colors and cooler temperatures. It’s also a time to hone in on your cooking skills as you whip up delicious meals for friends and family. Even if you have a small number of people to feed on the holiday, these perfect recipes will have them crawling back for seconds!

Air Fryer Turkey Breast
(4 Servings)

INGREDIENTS:
• 5 to 6-pound bone-in, skin-on turkey breast

FOR THE BRINE:
• 1/2 cup salt
• 1 lemon
• 1/2 yellow onion
• 3 cloves garlic (smashed)
• 3 bay leaves
• 1/4 cup peppercorns

FOR THE TURKEY BREAST:
• 4 tbsp. butter (softened)
• 1 tsp. garlic powder
• 1/2 tsp. poultry seasoning
• 1/2 tsp. ground sage
• 1 tsp. kosher salt
• 1 tsp. black pepper

PREPARATION: Mix the brine ingredients together in a container that’s large enough to fully submerge the turkey breast. A large stock pot works well. Fill it three quarters of the way with cold water. Add the turkey breast to the water and weigh it down with a heavy plate, if necessary, then cover with a lid. Place it in the refrigerator and allow it to brine for at least 18 hours or up to 24 hours. Remove the turkey breast from the refrigerator and pat it completely dry with paper towels. Mix together the softened butter, garlic powder, poultry seasoning, ground sage, and salt and pepper in a bowl. Combine until it’s evenly mixed. Lift the skin of the turkey and rub the butter mixture in between the skin and the meat. Smear a little more onto the top of the bird. Place the turkey breast into the bin of the air fryer, breast side down. Cook for 45 minutes at 375 degrees Fahrenheit. Flip the turkey breast and cook for an additional 30 minutes at 375 degrees Fahrenheit, or until the top of the breast is golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove from the air fryer and allow it to rest for ten minutes. Remove the breasts from the bone and then slice and serve!

French Cut Green Beans with Almonds and Fried Onions
(4 Servings)

INGREDIENTS:
• 1-pound fresh green beans or frozen French-cut green beans
• Salt
• Black ground pepper
• 1 to 2 tbsp. unsalted butter
• 1 can fried onions
• ½ lemon, juiced
• ¼ cup slivered almonds

PREPARATION: Bring 1 inch of water to a boil in a high-sided sauté pan. If using fresh beans, cut them lengthwise while you wait for the water to boil. Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown. Next return the green beans to the pan, along with the juice of ½ a lemon, then add salt and pepper, to taste. When warmed through, top with fried onions.

Potatoes Au Gratin
(12 Servings)

INGREDIENTS:
• 2 1/2 lbs. Russet or Yukon Gold potatoes
• 1 garlic clove, cut in half
• 3 cups heavy cream
• 1/4 tsp. nutmeg, freshly grated
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper freshly cracked
• 4-5 oz. Gruyere cheese, shredded

PREPARATION: Preheat oven to 350 degrees Fahrenheit. Rub the inside of a 2 ½ to 3-quart baking dish with the cut side of the garlic. Using a food processor, slice the potatoes 1/8-inch-thick and place in a large mixing bowl. In a saucepan, heat the heavy cream, nutmeg, salt, and pepper over medium heat until bubbles form around the edge. Pour warm cream over potatoes and use a large spoon to mix well, then use your hands to separate the potatoes to make sure all the slices are coated with the cream. Transfer the mixture to the prepared baking dish. Gently push down the potatoes and pour all of the cream from the mixing bowl over the potatoes. Evenly cover the top with the shredded Gruyere. Place baking dish on a rimmed baking pan and bake in a preheated oven for about 1 hour and 15 minutes or until the potatoes in the center of the baking dish are fork tender and the top is brown.