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Thanksgiving recipes from Relish's Executive Chef Arvin Dhansew!

Last updated 5 years ago

Pomegranate and Balsamic Glazed Turkey Breast 
1 -12-15 lbs turkey
1 jar pomegranate molasses 
1 cup balsamic vinegar 
Brine for turkey :
1 gallon water
2 cups kosher salt 
1 cup sugar 
4 tbls all spice berries 
4 tbl whole black pepper corn
5 bay leaves 
1 gallon (about 5 lbs of ice cubes) 
  • In a large stock pot bring water and spices to a boil 
  • Make sure salt and sugar is dissolved 
  • Add ice cubes to cool down 
  • Place turkey in cool brine and refrigerate overnight 
  • Pre heat oven to 400 degrees 
  • Pat dry turkey and place on wire rack in roasting pan
  • Brush with olive oil sprinkle with salt and pepper
  • Place turkey in middle of oven and roast at 400 for 20 mins
  • Reduce temperature to 350 and let roast 
  • Glaze turkey with pomegranate and balsamic mixture in intervals of 15 mins
  • Roast turkey until inserted thermometer reads 165 degrees 
  • Let rest for 20 mins before carving 
Sweet and walnut strudel 
Serves 8 
8 large sweet potatoes 
8oz walnut 
4 oz maple syrup 
Salt and pepper to taste
8 sheets of filo dough 
Method :
  • In a 400 degree pre heated oven roast sweet potato for 45 mins or until soft 
  • Remove and let cool 
  • Peel sweet potatoes and place in mixer with paddle attachments 
  • Whipped potatoes with maple syrup and season with salt and pepper 
  • Mix in walnut and set a side 
  • On a clean surface spread one sheet of filo and brush with melted butter 
  • Repeat this process until four layers are achieved 
  • Place half of the mixture at one end of the dough for the entire length
  • Carefully roll the filo dough into a roulade
  • Brush with more melted butter and place on baking sheet 
  • Repeat process with remaining ingredients
  • Place in a 350 degree pre heated oven for 20 mins until pastry is golden brown 
  • Remove and let stand for 10 mins before cutting into 4 inch portions 
Spinach salad with dried cranberries, shaved parmesan cheese and hazelnut emulsion 
Serves 8 
1 lb of baby spinach 
8 oz of dried cranberry 
6 oz of parmesan cheese 
  • Place spinach in bowl or platter
  • Sprinkle cranberry followed with parmesan cheese 
For emulsion:
8 oz of hazelnut toasted 
1 cup of blended oil 
4oz rice wine vinegar 
  • In blender place ½ of the nuts with rice wine vinegar and blend
  • Slowly add oil 
  • If mixture becomes too thick add a tiny amount of water 
  • Season with salt and pepper to taste
  • Chop remaining nuts and add to emulsion 
  • Drizzle dressing on top of salad 


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