A Texan Thanksgiving Menu (with Recipes)

Brine-then-spatchcock turkey, smoked over post oak for two hours and finished in a 425° oven. Cornbread dressing with sage and andouille. Brown-butter mashed potatoes. Pecan pie with brown butter and bourbon. That's the menu.

Brine the turkey for 24 hours in a salt-sugar-citrus brine. Spatchcock it (cut out the backbone, press flat) so it cooks evenly. Smoke for two hours at 250° over post oak, then transfer to a 425° oven for 35–40 minutes until the breast hits 155°. Rest 30 minutes. Carve and serve.

Cornbread dressing: bake an iron skillet of buttermilk cornbread the night before and let it stale overnight on the counter. Crumble. Sauté onion, celery, sage, and andouille. Combine with cornbread and stock, bake covered 35 minutes, uncover for the last 15.

If you only make one of these recipes, make the brown-butter mashed potatoes. Yukon golds, brown 8 oz of butter until it smells like hazelnuts, fold in with warm cream. That's it.