Chef Jennifer Parker, known for her healthy and vibrant creations in Palm Beach, brings a fresh twist to Thanksgiving by sharing a few of her favorite recipes. “Here, it’s all about using local ingredients and citrus-y flavors year-round,” she says. Jennifer crafts a bespoke holiday spread that captures South Florida’s essence, featuring dishes with our region’s finest produce. To complete the experience, she incorporates a festive aesthetic. “I always turn to Ovando for exquisite florals that elevate the table and complement the meal,” she adds, making each gathering unforgettable.
Orange and Star Anise Glazed Turkey
Ingredients:
For the Turkey:
- 1 whole turkey (12-14 lbs)
- Salt and pepper
- 1 orange, quartered
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 1 cup chicken broth
For the Glaze:
- 1 cup freshly squeezed orange juice (2-3 oranges)
- Zest of 1 orange
- ½ cup honey (Florida orange blossom preferred)
- ¼ cup soy sauce
- 4 whole star anise
- 1 cinnamon stick
- 1 tbsp grated fresh ginger
- 2 tbsp butter
Instructions:
Prepare the Turkey: Preheat oven to 325°F (165°C). Rinse turkey inside and out, pat dry, and season with salt and pepper. Stuff the cavity with orange, onion, garlic, thyme, and rosemary.
Roasting: Place the turkey on a rack in a roasting pan. Add chicken broth to the pan for moisture. Roast the turkey, basting occasionally with pan juices. Cook for about 15 minutes per pound, but start checking the temperature two-thirds through.
Prepare the Glaze: In a saucepan, combine orange juice, zest, honey, soy sauce, star anise, cinnamon, and ginger. Bring to a boil, then simmer for 10-15 minutes until slightly thickened. Stir in butter and discard star anise and cinnamon.
Glazing: About 30 minutes before the turkey is done, generously brush on the glaze, ensuring all surfaces are coated. Continue roasting, basting occasionally with remaining glaze.
Finishing: The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let it rest for 20-30 minutes before carving.
Serving: Carve and serve with your favorite sides. The orange and star anise create a beautiful balance of sweet and aromatic flavors perfect for the holiday feast.
Orange-Citrus Cranberry Sauce
Ingredients:
- 12 oz bag fresh cranberries
- 1 cup sugar
- ½ cup fresh orange juice (1-2 oranges)
- Zest of 1 orange
- ½ cup water
- 1 cinnamon stick (optional)
- Pinch of salt
Instructions: Rinse cranberries, discarding any soft ones. In a medium saucepan, combine sugar, orange juice, water, and salt. Add the cinnamon stick if using. Stir and bring to a boil over medium heat.
Add cranberries; they will start to pop. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Remove from heat, stir in the orange zest, and discard the cinnamon stick if used. Let cool to thicken further, then serve or refrigerate.
Roasted Honey Harissa Carrots Over Labneh
Ingredients:
For the Carrots:
- 1 lb carrots, peeled and cut into 2-inch pieces (heirloom preferred)
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp harissa paste
- Salt and pepper to taste
- Labneh (or Greek yogurt)
For the Pistachio Gremolata:
- ½ cup shelled pistachios, finely chopped
- ½ cup fresh parsley, finely chopped
- Zest of 1 lemon
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt to taste
For Garnish:
- ½ cup pomegranate arils
Instructions:
Preheat oven to 400°F (200°C). Toss carrots with olive oil, honey, and harissa, season, and roast for 25-30 minutes.
For gremolata, mix pistachios, parsley, lemon zest, garlic, olive oil, and salt. Spread labneh on a platter, top with carrots, gremolata, and pomegranate arils. Enjoy!
Parker’s Pumpkin Spice-Caramel Trifle
Make your own: pumpkin spice, whipped cream, pumpkin loaf, caramel sauce, and candied pecans for the best flavor. Store-bought options work if short on time.
Whipped Cream: Ingredients:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste
Instructions: Chill mixing bowl and beaters in the fridge for 15 minutes. Pour cream into the chilled bowl, add sugar and vanilla. Whip on medium, then high speed until soft peaks form. For stiffer peaks, continue whipping but avoid over-whipping.
Pumpkin Spice Mix: Ingredients:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
Instructions: Combine spices, mix well, and store in an airtight container.
Pumpkin Spice Loaves (Makes 2): Ingredients:
- 1 cup pumpkin butter
- 1 cup pumpkin purée
- ¾ cup coconut oil
- ½ cup maple syrup
- 3 eggs
- 1 tbsp vanilla paste
- 3 cups gluten-free flour
- ⅔ tsp baking soda
- 2 tsp pumpkin spice
- ½ tsp salt
Instructions: Preheat oven to 350°F. Mix wet ingredients, then add dry ingredients. Mix until just combined. Pour into pans, sprinkle with cinnamon sugar, and bake for 60-70 mins. Cool, then cube.
Assemble Trifle: Layer whipped cream, caramel sauce, candied pecans, and pumpkin loaf cubes. Repeat 2-3 times, finishing with whipped cream, caramel, and nuts.