Thanksgiving 2011

Written by Cook Kosher on Monday, 21 November 2011. Posted in Food Mood

Orthodox Jews cook Thanksgiving-like meals every shabbos and that makes us the experts when it comes to cooking large meals for a crowd. All kidding aside, Thanksgiving is a time to count our blessing, which gives us an opportunity to say thank you to all our wonderful members for providing us with wonderful recipes and cooking ideas. Keep up the great work!


For some turkey help visit these great kosher websites:

Turkey Tips with Levana Kirschenbaum

Healthy Thanksgiving with Norene Gilletz

Turkey Talk with the KosherEye


Fun Turkey ideas on CookKosher:

Turkey Pot Pie - great leftover meal

Turkey and Eggplant Pizza

Chicken or Turkey Grilled Cutlets


CookKosher's top 10 picks!

Fabulous additions to Thanksgiving or any meal all winter long.

Pumpkin Muffins

Streuseled Sweet Tater Casserole - Gluten Free

Cranberry Nut Biscottis

Pumpkin Soup

Butternut Squash mini pies 

Pecan Pie Bars

Crisp Apple Pie

Butterscotch Pie

Couscous with Roasted Vegetables 

Pecan Lukshin Kugel

Here is a recipe for the perfect turkey from Levana Kirschenbaum


Roasted Turkey with Jasmine Chocolate Sauce

No, I am not the original turkey-and-chocolate matchmaker. But I am proud to say I am the one who thought of pairing jasmine and chocolate in this fabulous recipe. Don’t change anything: It’s perfect as is! You’ll knock their socks off! I use a kosher turkey, naturally, because I keep Kosher, but to all those of you who buy meat and poultry form regular butcher stores, I can’t recommend enough that you get a kosher turkey: the salt it is koshered in makes it ideally moist, tender and succulent.


½ cup olive oil
2 large onions, chopped fine (save the onion skin)
6 cup strong green jasmine tea, decafe ok
1 Tbsp turmeric
2 Tbsp paprika
2 tsp ground or a dozen bay leaves
1 Tbsp ground pepper
1 (12-14 lb) turkey, preferably fresh, or frozen completely defrosted
1 cup semisweet chocolate chips (best quality)


1. Preheat oven to 325°F.
2. Combine the olive oil, onions, onion skins, tea, turmeric, paprika and bay leaves in a roasting pan.
3. Place the turkey in the pan, breast side down (very important). Cover the pan loosely with foil, and bake for about 2 1/2 hours.
4. Turn the turkey over, discard the foil, and bake uncovered about 1 hour more, or a little longer, until the breast gets a deep amber color, and the juices run clear when you pierce the breast with a knife.
5. Transfer the turkey onto a slicing board. Let the turkey rest about 15 minutes before slicing.
6. While the turkey rests and gets sliced, reduce the liquid in the pan on a high flame to about 3-4 cups (if that’s all you have left, then don’t reduce), and strain, pressing hard on the solids to extract the most flavor.
7. Stir in the chocolate chips and whisk until smooth. Pour the sauce over the sliced turkey.
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Comments (1)

  • KosherEye
    23 November 2011 at 11:32 |

    Thank you for including KosherEye as an informational source for your Thanksgiving feature. You picked an interesting article from our Kosher Turkey Talk feature which also included many turkey facts, recipes, tips, etc. We agree with you, Thanksgiving is a time to count our blessings and say Thank You!

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