Thanksgiving Tradition, Apple Brined Turkey

George Hirsch November 12, 2026

First, start with Turkey 101.

Then, resume with my apple turkey brine tradition below.

Hands down, my Apple Brined Turkey recipe is an all-time winner for a moist and flavorful turkey. Need more kitchen? If your oven is all jammed up – take it outdoors and grill it. Or, a Thanksgiving turkey solution: Cook one turkey in the oven and one on the grill.

George’s Apple Brined Roasted Turkey

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Brining is an overnight process requiring TWO days of preparation.

If preparing a frozen turkey, be sure to thaw it in the refrigerator well in advance. Brine the turkey in a large stockpot or a large food-safe plastic bag. The turkey must be completely submerged in brine, or you must turn the turkey every couple of hours. I prefer turkeys no larger than 12-14 pounds for the best tenderness and flavor. If grilling, I have my butcher split the turkey for ease of brining and grilling. Cook additional turkeys if serving more than 12-14 people. As a guide, figure each pound of turkey on the bone feeds one person.

STEP 1: First day

On the day prior to cooking: Brine for a 12-pound turkey; prepare a double brine recipe for a larger turkey.

Apple Brine Mixture

8 cups apple cider

1/4 cup Maple syrup

2/3 cup kosher salt

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon black peppercorns, coarsely crushed

2 bay leaves

To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook for 5 minutes or until sugar and salt dissolve. Cool completely.

STEP 2: First day

Add Flavor Ingredients to Apple Brine Mixture:

6 garlic cloves, peeled & cut in half

1 onion, quartered

1 rib of celery, chopped into two-inch pieces

2 Tablespoons fresh ginger, peeled & sliced

3 each sage leaves, rosemary sprigs, thyme

4 cups ice

Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff the body cavity with orange quarters, ice, onion, ginger, sage, rosemary, and thyme. Place turkey in a large stockpot or food-safe plastic bag. Pour the apple brine mixture over the turkey. Depending on the size of the turkey, refrigerate for 6 hours for a split turkey or 12 hours for a whole 12-pound turkey, turning occasionally. Add one hour of bringing time per additional pound of turkey.

Spice Rub

1 Tablespoon fresh sage, chopped

1 teaspoon fresh ground black pepper

1/4 cup olive oil

To Roast:

1-yard kitchen twine

2 cups chicken broth or stock

4 Tablespoons butter

fresh ground black pepper

6 slices of pancetta or bacon

Preheat oven to 450 degrees.

Remove the turkey from the brine, and discard the brine and orange quarters. Rinse turkey with cold water; pat dry. Lift wing tips up and over the back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place the roasting rack in the pan. Arrange the turkey, breast side down, on a roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper. Bake at 450 degrees for 30 minutes.

Reduce oven temperature to 350º. MORE INSTRUCTIONS Below

Remove the turkey from the oven. Carefully turn the turkey over, breast side up. Put the turkey neck and giblets in the pan. Brush the turkey breast with one tablespoon of butter; sprinkle with 1/2 teaspoon pepper; lay slices of pancetta over the breasts. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of the thigh registers 170º.

If the breast of the turkey browns too quickly, cover it loosely with foil. Remove the turkey from the oven and let it stand for 30 minutes. Pour off the drippings and remove the turkey neck and giblets for gravy; cover the turkey to keep it warm.

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

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From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

classic apple pie

George Hirsch November 10, 2026

Looking forward to a wedge of mile-high apple pie at your Thanksgiving dinner? Make your own. I have included my winning flaky pie crust recipe in addition to the ultimate traditional apple pie recipe. I'll be using a mix of local tart and sweet apples. I will be making a few apple pies since one is never enough. Enjoy!

George Hirsch Apple Pie as featured in Celebrate Magazine

Q & A with George:

Why do you consider pies a strong technique of yours?

My mother and grandmother were both excellent bakers. Plus, the early stage of my professional cooking and baking practical experience required baking a pie to perfection. Most European chefs I trained with were not about giving a second chance if it did not come out well.

Why are people hesitant to make their own pies?

Baking can be intimidating. If someone has experience with set baking skills, sometimes it just comes down to the available time one has to spend in the kitchen. Mixing the dough, allowing it to rest, preparing the filling, assembling, and baking take time. And the hardest part of all is the after-baking waiting, letting the pie cool down so the filling sets. Have you ever stared at a well-baked pie and not wanted to dig in?

Premade pie crust versus homemade pie crust?

Acceptable to use a premade crust for efficiency on time, and for someone who is just beginning to bake, because it’s a good way to gain pie-making experience. However, I encourage giving from scratch a try, as making a pie crust is easy and should be attempted. The worst thing that can happen—is you eat and start again.

What is the most common mistake people make when making a pie?

–Underbaking the bottom crust. 99% of pies have a bottom crust that is not baked.

–Tough and chewy pie crust.

–Runny fillings.

What are the must-have tools for pie baking?

A good rolling stick, a heavy-gauge metal pie pan—and I love rolling dough on marble to keep the crust cold.

as featured in Celebrate Magazine

Apple Pie Recipe

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 recipe pastry for George’s Favorite Pie Crust, see below
1/2 cup unsalted butter
3 Tablespoons all-purpose flour
1/4 cup water
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup packed brown sugar
6 medium-sized Granny Smith apples; peeled, cored, and sliced
2 medium-sized Rome, gala, or a sweeter apple; peeled, cored, and sliced
1 teaspoon cinnamon
pinch of fresh ground nutmeg

Preheat oven to 425 degrees.

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce the temperature and let simmer for two minutes—cool and mix with sliced apples.

Place the bottom crust in your pan. Fill with apples, and mound slightly. Cover with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with a teaspoon of water) before baking.

Bake for 15 minutes at 425, and reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

For a nice shine, mix a quarter cup of light corn syrup with a couple of Tablespoons of water as soon as the pie is removed from the oven. Boil for 3-5 minutes. When the pie is done, brush the thinned syrup over the top of the crust.

Optional:
Add 1/4 cup of plump raisins, cranberries, or walnuts to the apple filling.

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

1/2 cup butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough.

Next, mix the flour, salt, sugar, and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter, or pinch the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summertime, cool off the flour by measuring your flour and refrigerating it for one hour before making the dough.

Pour in the chilled liquid until the milk is absorbed, mixing gently with a fork. You should be able to press the dough into a ball gently. Mix the dough as little as possible: you don't want to cream the butter's lumps into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two parts: 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). Pat them into balls, flatten them slightly, and wrap them in plastic. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax, becomes more elastic, and keeps the fat in separate pieces, giving the crust a lighter texture when it is baked.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

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LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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Still Upper Crust

George Hirsch November 6, 2026

Mac-n-cheese was considered to be upper crust until the end of the nineteenth century. Believe it or not, Thomas Jefferson served mac-n-cheese at a White House dinner in 1802. I am sure his Mac was made from scratch and not the out-of-the-box version.

I encourage you to make your own. It is easy to do and can be made ahead. It's one of those dishes that pleases children of all ages. It is a fine dish to put on the menu for numerous occasions, from backyard BBQs to state dinners at the White House. Today, I encouraged a family member to serve it at their formal wedding during the reception. It happens to be the bride and groom’s favorite one-pot dish. Just use fresh ingredients, like good cheese, and you can't go wrong. Why not? It was good enough for President Jefferson!

A crowd pleasing favorite served with Oven Fried Chicken, WATCH TV SEGMENT — *A crowd pleasing favorite served with* **Oven Fried Chicken,** **WATCH TV SEGMENT**

Put your own spin on this one-pot dish by adding a variety of ingredients, such as:

Vegetables: peas, broccoli, or mushrooms, cauliflower

Meats: prosciutto, smoked baked ham, or pulled pork

Seafood: crab, lobster, or shrimp

For my Mac-N-Cheese Recipe.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Click watch Pork Sliders Cheddar Jack Mac.jpg

traditional pumpkin pie

George Hirsch November 4, 2026

‘Tis the season to make pie. And, from the bounty this year, I'll be a busy pie baker. The benefit for my guests is that they will all go home with some pie, and I'll still have some leftovers!

The best pumpkins for pie are sugar pie or pie pumpkins. They have a sweeter, creamier texture with less stringy, watery flesh. Other options include Jarrahdale, Cinderella, Fairytale, and Rouge Vif d'Etampes. When selecting a pumpkin, choose a smaller one that feels heavy for its size, ideally between 2 and 8 pounds.

But what if you don't have time to make the crust? Solution, Pumpkin Crème Brûlée

Pumpkin Pie

Makes eight servings

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1 recipe pie dough or a 9-inch lightly pre-baked pie crust (*see below)

1/4 cup granulated Turbino sugar

1/4 cup light brown sugar

2 Tablespoons lite-corn syrup

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated nutmeg

1 teaspoon grated orange zest

1 egg plus 2 egg yolks, slightly beaten

1 pound cooked + reduced Cheese Pumpkin puree, or in a pinch, 1- 15 ounce can make Pure Pumpkin

1/2 teaspoon vanilla

1/2 cup heavy cream

2 Tablespoons butter, melted

Fresh Chantilly Cream

Preheat oven to 425°F.

Step One: Combine sugars, salt, cinnamon, ginger, nutmeg, eggs, and orange zest in a small bowl. Stir in corn syrup, pumpkin, and vanilla into the egg and spice mixture. Gradually stir in heavy cream and melted butter. Do not whip.

Step Two: Pour into a lightly pre-baked pie shell.

Step Three: Bake for 15 minutes. Reduce the temperature to 350°F. Bake for 40 to 50 minutes or untila knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve with fresh Chantilly Cream.

Optional, to bloom the pumpkin flavor:

For best results, mix step one the day before and store in a covered bowl in the refrigerator until ready to bake.

This recipe, made with butter, will result in a lighter and more flavorful crust.

*George’s Favorite Pie Crust Recipe
Makes one pie or two bottom crusts. RECIPE CONTINUED BELOW

**WATCH CHEF GEORGE MAKE PIE CRUST for Apple Pie**

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough.

Next, mix the flour, salt, sugar, and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter, or pinch the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins; if making pie crust in the summertime, cool off the flour by measuring your flour, and refrigerate one hour before making the dough.

Pour in the chilled liquid until the milk is absorbed, mixing gently with a fork. You should be able to press the dough into a ball gently. Mix the dough as little as possible: you don't want to cream the butter's lumps into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flatten them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax, becomes more elastic, and keeps the fat in separate pieces, giving the crust a lighter texture when baked.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

pepitas

George Hirsch October 29, 2026

What to do with all those pumpkin seeds?

There’s something truly special about roasted pepitas—pumpkin seeds fresh from the oven, golden and toasty. As the cool autumn air drifts in, I love sharing these little bites of goodness with friends and family. Lightly salted, they’re the perfect crunchy snack for fireside chats or a walk through falling leaves. Try them sprinkled over a hearty soup or tossed into your favorite salad for a rustic, flavorful finish. Here’s to savoring the simple joys of the season, one handful at a time!

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Add salt to taste and bake at 300° until dry, stirring occasionally.

Options to taste:

roasted garlic & lemon zest

cayenne pepper & sea salt

curry & cumin

cinnamon & brown sugar