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      Gearing up for Thanksgiving meals

      We are just a few weeks from Thanksgiving, a holiday where many family and friends will gather around the table and indulge in some delicious homemade food.

      Our friends at HEB Plus! in Brownsville shared a few holiday recipes for families that are still preparing their menu or just want to do something different this year.

      Daisy Martinez was live with Chef James Thompson on Action 4 Sunrise, cooking up a feast to please any family.

      From Turkey to cranberry sauce and a fresh salad, they brought you a different take on a very well known holiday.

      Roast Turkey with Lemon and Truffle Butter

      1 10-13 pound bird

      1 bottle Cookwell Fin and Feather Marinade

      2 sticks of butter

      1 large onion, peeled

      Truffle salt as needed

      Combine 1 stick of softened butter with truffle salt to taste; 1 stick melted butter with Cookwell marinade (set half aside for basting). Spread butter under skin of turkey breasts; inject marinade into breasts and thighs of bird. For best results let bird marinate before roasting. At 375-400 roast bird for 15 minutes then reduce heat to 300-325 and continue for 15 minutes per pound, basting every 30 minutes or so until breasts reach 165. Remove and finish leg portions in oven. Allow turkey to rest before carving.

      Best Cranberry Relish

      1 pound fresh cranberries

      Zest and juice from 1 orange

      1 cup sugar

      1/2 cup white wine

      1 tbsp Raspberry Chipotle sauce

      Combine all ingredients save the raspberry sauce in sauce pan and cook over medium until cranberries pop. Skim foam and discard. Let mixture cool then add raspberry sauce and refrigerate until service.

      Fresh Citrus and Cranberry Salad

      2 cups fresh cranberries, coarsely chopped

      4 oranges, segmented

      2 stalks celery, sliced thin

      1/2 small red onion, diced

      1/4 cup sugar

      2 tbsp lemon juice

      1 tbsp fresh ginger, minced

      2 tbsp olive oil

      1 bag spring mix

      1/4 cup chopped mint

      Marinate berries and celery with all but the mint and oil for 1 hour. Toss remaining ingredients together and serve.