Miramonte Resort shares quick and easy Thanksgiving recipes

Thanksgiving is just a few days away and if you’re a master chef you already have your menu planned out. But if you don’t, we’ve got some easy delicious recipes to wow your guests.

We enlisted the help of executive chef Paul Hancock from the Miramonte Resort to share some quick and easy Thanksgiving recipes.

Hancock said the key to any great dish is fresh herbs

“Fresh cut is much more floral, aromatic and very direct in its flavor profile to enhance the dish,” Hancock said.

First we start on a brine for the turkey.

“The brine keeps the turkey moist by allowing the cells to absorb all the moisture in the salt solution and also helps carry over the natural flavor of the herbs and produce a beautiful flavor profile,” Hancock said.

“So we’re going to start with a gallon of water. Morton salt. Garlic, some orange zest and also whole black peppercorns, a little bit of brown sugar and my favorite the very savory bay leaf,” Hancock said.

Next you bring the brine to a rapid boil and as soon as it comes to a boil take it off the stove and then it’s time to cool it off.

“(An) 8 pound bag of ice turns out to a liquid gallon so I measured out the ice I weighed it,” Hancock said.

Once it’s chilled, it’s time to add the bird.

“Place the bird inside and make sure you’re bird is fully submerged. Let it sit for about 24 hours,” Hancock said.

Round out your meal with some roasted root veggies and homemade cranberry jam. This beautiful spread is sure to impress the family.

And remember no matter what happens around the dinner table this Thanksgiving, at least you’re not a turkey.