WEST PALM BEACH, Fla. — For more than a decade, WPTV’s has a holiday tradition, bringing viewers the best cooking tips straight from the kitchen pros at Okeechobee Steakhouse (and its Meat Market next door).
This year, we are with co-owner Ralph Lewis, who is dishing up everything you need to plan, prep, and plate the ultimate Thanksgiving dinner.
Whether you’re a seasoned holiday host, or you’ve spent previous Thanksgivings Googling “How to cook a turkey” at 7 a.m., Ralph’s got the answers — plus recipes guaranteed to impress your guests and keep you out of the holiday emergency room.
The Turkey: Size, Thaw, Roast Like a Pro
How Big?
Ralph says figure 1 pound of raw turkey per person.
12 lb = feeds 10–12 people
20 lb = feeds 18–20 people
Thaw Timeline (Fridge Only):
12 lb takes ~3 days
20 lb takes ~5 days
(Translation: If it’s still frozen on Wednesday, congratulations — you’re serving an Elsa-inspired centerpiece.)
Roasting Tips:
- Preheat oven to 325°F
- Roast for 30 mins per pound
- Breast temp: 165°F (avoid bone)
- Leg temp: 175°F for tenderness
- Stuffing inside bird? Make sure it hits 165°F — or just bake it separate for safety (and crispiness).
Brining for Tenderness & Flavor
Brining makes all the difference — think of it as a spa day for your turkey.
Ralph’s Basic Brine Recipe:
- 1 cup kosher salt
- ½ cup brown sugar
- 6 cloves garlic
- 10 sprigs fresh thyme
- 12 black peppercorns
- 3 bay leaves
- Zest of 1 lemon & 1 orange
- ½ gallon water (or chicken stock for added depth)
Flavor Boosters:
Throw in allspice berries, a cinnamon stick, rosemary, sage, or even apple slices.
How To:
- Combine ingredients in a stockpot, bring to boil, then simmer 5 mins.
- Add 1 gallon cold water/stock, cool to room temp.
- Fully submerge bird, breast-side down, with a heavy plate on top.
- Brine 8–12 hrs (for 12–14 lbs) or 12–16 hrs (for 16+ lbs).
- Rinse inside/out, pat dry, roast.
Seasoning Secrets:
Add depth and keep moisture locked in by slipping herbed butter (sage, rosemary, thyme) under the skin before roasting.
Flavor personalities:
Bold: Cajun or jerk seasoning.
Classic: Poultry seasoning + salt & pepper + paprika for color.
Cornbread Stuffing Recipe (Serves 8–10)
Ingredients:
- 9 cups dried crumbled cornbread (or crusty bread)
- 1½ cups diced celery
- 1½ cups diced Spanish onion
- 3 tbsp fresh sage (chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp kosher salt
- 2 tsp ground black pepper
- ½ lb butter (2 sticks)
- 2 cups chicken broth (store-bought is fine)
Directions:
- Preheat oven to 325°F.
- Sauté celery/onion in 1 tbsp butter until translucent.
- In large pot, simmer broth & remaining butter.
- Stir in veggies, salt, pepper, sage, and parsley.
- Add cornbread, mix well.
- Transfer to 9"x13" baking dish, bake 35 mins until golden brown.
Mashed Potatoes
Decadent Version:
Potatoes: 5 lbs Russet (fluffy) or Yukon Gold (rich)
Add: 1 lb butter, 1 cup milk, salt to taste
Peel (Russets) or leave skin (Yukons), cube, boil ~25 mins, drain, mash, add butter, milk, and season.
Healthier Version:
Use 1 cup low-fat yogurt + 1 cup skim/2% milk instead of butter/milk.
Want to avoid all the heavy lifting? Okeechobee Prime Meat Market’s “Ultimate Holiday Family Feast” ($499) serves 16–18 and includes:
- Bell & Evans All-Natural Turkey (Roasted or Smoked)
- Prime Roasted Beef Tenderloin
- Choice of 4 half-pan sides (Cornbread Stuffing, Mashed Potatoes, Green Bean Casserole, Honey-Glazed Carrots, Roasted Red Potatoes
- Turkey Gravy, Au Jus, Horseradish Sauce, Fresh Cranberry Sauce.
- (TIP: This is also the “avoid family drama” package. Less time in the kitchen = less time arguing about football.)
As Ralph says — Thanksgiving is about more than just food. It’s about gathering, laughing, and being present. And nothing brings people together quite like a perfectly cooked turkey with all the fixings. Whether you do it all yourself or let the pros handle it, make this holiday delicious and drama-free.
Some of the recipe formatting and tip organization for this article was created with the help of AI — kind of like having a sous chef who never eats the mashed potatoes before they’re served. All demonstrations, safety recommendations, and questionable humor are provided by actual humans with real taste buds.
What do you want me to Shine A Light on? What are you most proud of where you live? Email me at tawalker@wptv.com.
