Three last minute Thanksgiving recipes from Mad Genius Tips by Justin Chapple to wow your guests. 

Citrus + Butter Turkey:



One 12- to 14-lb. turkey, rinsed and patted dry

Kosher salt and pepper

1½ sticks unsalted butter

1½ Tbsp. finely grated grapefruit zest plus ¼ cup fresh grapefruit juice

1½ Tbsp. finely grated orange zest plus ¼ cup fresh orange juice

1½ Tbsp. finely grated lemon zest plus 3 Tbsp. fresh lemon juice

4 garlic cloves, finely grated

1 Tbsp. minced thyme plus 5 sprigs

½ grapefruit, cut into wedges

½ orange, cut into wedges

1 lemon, cut into wedges

3 cups chicken stock


  1. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan; bring to room temperature.
  1. Preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the citrus zests and juices, garlic and minced thyme; let cool slightly. Transfer half of the citrus butter to a small bowl and refrigerate until spreadable, 20 minutes.
  1. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the thyme sprigs and citrus wedges. Dampen an 18-by-18-inch double layer of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
  1. Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in an inner thigh registers 165°.
  1. Carefully peel the cheesecloth off the turkey. Transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat off the pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices.

Bake Apple Pie Roses:

Apple Pie Roses with Apricot Glaze + A160328 Food & Wine + Mad Genius Tips Book 2016


All-purpose flour, for dusting

One ½-lb. sheet of frozen puff pastry, thawed

2 Tbsp. granulated sugar

2 tsp. cinnamon

½ tsp. kosher salt

¼ cup apricot preserves mixed with 1 Tbsp. hot water

2 Granny Smith apples—halved lengthwise, cored and very thinly sliced lengthwise to form half-moons

Confectioners’ sugar, for dusting


  1. Preheat the oven to 325°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle. Using a sharp knife, cut the pastry into twelve 2-by-7-inch rectangles. Transfer to a baking sheet and freeze until just chilled, about 5 minutes.
  1. Lightly coat a 12-cup muffin tin with nonstick spray. In a small bowl, mix the granulated sugar with the cinnamon and salt. Work with one piece of pastry
    at a time, with a long side facing you: Spread 1 teaspoon of the apricot preserves on the pastry. Arrange a layer of apple slices on the top half of the rectangle, overlapping them slightly. Sprinkle the apple and pastry with the cinnamon sugar. Fold the pastry over the apples. Starting at a short side, loosely roll up the pastry and apples to form a rose; transfer to one of the prepared muffin cups. Repeat with the remaining pastry, preserves, apple slices and cinnamon sugar to form 11 more roses.
  1. Bake the apple pie roses for about 50 minutes, until puffed and golden. Transfer to a rack to cool slightly. Dust the apple pie roses with confectioners’ sugar and serve them warm or at room temperature.


Winter Sangria with Citrus Ice Ring:

Chocolate Chunk Banana Bread Beauty + Justin Chapple + A160328 Food & Wine + Mad Genius Tips Book 2016

In a Bundt pan, layer wedges of ½ pink grapefruit and ½ Cara Cara or other navel orange with thin slices of 2 clementines, 1 blood orange and 1 lime. Add just enough distilled water to cover the fruit. Freeze until solid, at least 8 hours or up to 3 days. In a large punch bowl, combine two 750-ml bottles fruity red wine, 8 oz. each of fresh orange juice and fresh grapefruit juice, 6 oz. brandy, 3 oz. simple syrup (see Rosé Sangria), 2 oz. Cointreau (or triple sec) and 1½ oz. fresh lime juice. Refrigerate the sangria until chilled, about 45 minutes. To serve, fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water, then invert the ice ring onto a plate. Gently add the ice ring to the sangria. Serves 6.

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