Michelin star chef Daniel Boulud shares his essential Thanksgiving cooking tips PLUS his favorite recipe for the season

World-renowned chef Daniel Boulud is busy preparing to serve Thanksgiving at his elegant fine-dining restaurants across New York City. 

Here, the Michelin-star chef of Le Pavillon and Cafe Boulud shares his top three tips for Americans preparing the feast for friends and family at home.  

Boulud, who is board chair of Citymeals on Wheels which provides homebound seniors with nutritious meals, also shares his personal favorite Thanksgiving dish. 

Originally from France, Boulud arrived in New York City in 1982 and has since become a mainstay of the culinary scene’s upper crust.

Boulud also has restaurants in Canada, Dubai, Singapore, and The Bahamas, and recently established his own catering venture Cuisine Boulud for grand events or intimate dinner parties. 

1. Brine your turkey 

Brine your turkey to keep it extra moist and perfectly seasoned. I do a 10 percent salt brine with 2 percent honey or sugar, for around 10 minutes per pound. 

After brining, leave the turkey uncovered in your fridge overnight before cooking for extra crispy skin.

2. Choose the right wine 

Boulud and his team at Le Pavillon are preparing to serve a sumptuous Thanksgiving feast 

Pair your turkey with a Beaujolais Nouveau, a special wine that becomes available right around the holidays. 

Join us at Le Pavillon where you can try this perfect pairing for Thanksgiving, or around any of our restaurants in New York City.

3. Elevate your sides 

Elevate your sides by adding some minor ingredients to the classic preparations. 

For example, I always infuse my gravy with sage, add cornbread and sausage into a classic stuffing and add a little citrus and banana into my sweet potato purée for a je ne sais quoi. 

Boulud is co-president of Citymeals on Wheels, serving the homebound elderly 

Daniel’s favorite Thanksgiving dish: Creamless squash soup

‘This recipe is a staple on my Thanksgiving menu, it is a tradition both at home, and at each of my restaurants.’ 

 Yield

Serves: 8

Ingredients

2 Tablespoons unsalted butter, or olive oil

2 medium leeks, white and light green parts only, trimmed, finely sliced, well washed, and drained

2 stalks celery, trimmed

1 medium onion, peeled and finely sliced

Sachet: 2 sprigs flat-leaf parsley, 1 sprig sage, 1 clove of garlic (tied in cheesecloth)

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground ginger

Salt and freshly ground pepper

2 pounds butternut squash, peeled, seeded, cut in 1” dice

10 cups (2 1/2 quarts) unsalted chicken or vegetable stock

3/4 cup coconut milk

Method

1. Warm the butter in a stock pot over medium-low heat and add the leek, onion, celery, cheesecloth sachet and spices; season to taste with salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes, until the vegetables are translucent and tender but not browned. Add the squash, cook 5 minutes more, and then add the chicken stock and coconut milk. Bring to a boil, lower the heat, and simmer for 30 minutes.

2. Discard the sachet and transfer soup to a blender. Purée until smooth; adjust the seasoning with salt and pepper if needed. Pass the soup through a fine-meshed sieve and set aside to cool. Cover with plastic wrap and refrigerate until needed. Before serving, bring the soup to a boil and adjust the consistency using water or stock and taste the seasoning, if needed. (Soup may be made a day in advance and refrigerated overnight.)

To Serve:

Ladle the hot soup into 8 warm serving bowls. I suggest serving this with marshmallows, pumpernickel croutons, toasted pumpkin seeds or fried sage leaves.