Over 100 MILLION people watched Emmanuel Duverneau’s turkey video, and you’ll see why. It’s spatchcocked, dry brined, butter bathed and glazed to perfection!

RECIPE 👇

My Famous Thanksgiving Turkey
Recipe courtesy of Emmanuel Duverneau
Level: Intermediate
Total: 1 day 4 hr
Active: 1 hr
Yield: about 12 servings

Ingredients

One 13- to 14-pound turkey to spatchcock (or buy it already spatchcocked, if you can)

Dry Brine:

Kosher salt and freshly ground black pepper (Note: I use Diamond Crystal; halve the amount if you’re using Morton)
3 tablespoons dark brown sugar
2 teaspoons ground coriander

Compound Butter:

1 cup (2 sticks) unsalted butter, at room temperature
7 garlic cloves, grated
Zest of 1 lemon
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 tablespoon onion powder
1 tablespoon smoked paprika
About 2 tablespoons avocado oil, for drizzling on top

Maple Soy Glaze:

6 tablespoons unsalted butter
1/4 cup pure maple syrup
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
Zest of an orange
Umami-Packed Gravy, recipe follows

Umami-Packed Gravy:

3 cups water
2 tablespoons Better Than Bouillon
1/2 ounce dried porcini mushrooms
Reserved turkey fat drippings (or in a pinch you can use 1/4 cup unsalted butter)
1 shallot, roughly chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
3 fresh thyme sprigs
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper

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Michael uses canned tomatoes and coconut milk to whip up a super quick tomato soup that’s inexpensive and dairy-free!
#MichaelSymon #SymonDinners #FoodNetwork #TomatoSoup
Get the recipe ▶ https://foodtv.com/3OOCioO
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Tomato Soup
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 5 min
Active: 35 min
Yield: 4 servings

Ingredients

Olive oil, for cooking
1 onion, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
One 14.5-ounce can San Marzano crushed tomatoes
One 13.5-ounce can full fat coconut milk

Parmesan Crisps:

1 cup grated well aged Parmigiano-Reggiano

Directions

Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk.

Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender.

For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using!

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Michael Symon’s Tomato Soup | Symon Dinner’s Cooking Out | Food Network


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@chefdaniellesepsy takes the nostalgic pineapple upside-down cake and sends it on vacation! With sweet caramelized pineapple, coconut, rum and *homemade* maraschino cherries, this piña colada-inspired cake puts a tropical spin on the beloved retro dessert.

Get the recipe:
▶ Piña Colada Upside-Down Cake: https://foodtv.com/3Wm1tGS

00:00 – Intro
00:48 – Make the maraschino cherries
04:55 – Prepare caramel syrup and pineapple rings
07:42 – Make the upside-down cake batter
11:13 – Bake the cake
11:36 – Reveal and serve

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻‍🍳 Check out her bakery: https://foodtv.com/3UmneW0

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Pineapple #UpsideDownCake #TheHungryGnome

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Mashed potatoes smothered with a French onion gravy are about to ruin all other mashed potatoes for you!

RECIPE 👇

French Onion Mashed Potatoes
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 10 to 12 servings

Ingredients

Caramelized Onions:

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons kosher salt
Leaves from 4 to 5 fresh thyme sprigs
3 tablespoons dry sherry

Mashed Potatoes:

5 pounds Yukon gold potatoes
Kosher salt and black pepper to taste
12 tablespoons unsalted butter
1 1/2 cups heavy cream
1/2 cup whole milk

French Onion Gravy:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Leaves from 2 to 3 fresh thyme sprigs
Kosher salt and black pepper to taste
Chopped fresh chives, for garnish

Directions

Special equipment: a potato ricer

For the caramelized onions: Melt the butter with the olive oil in a wide pan. Add the onions and salt. Cook, uncovered, over medium-low heat for 40 to 60 minutes (more if you have time), stirring periodically, until the onions are dramatically reduced and a deep mahogany brown. Add the thyme towards the end of cooking. Add the sherry and cook, stirring and scraping the bottom of the pan, until nearly dry. Set aside.

For the mashed potatoes: Peel the potatoes and cut them into even chunks. Start them in a pot covered with heavily salted cold water. Bring to a gentle boil and cook until completely fork tender.

Drain the potatoes thoroughly, then return them to the hot pot for 1 to 2 minutes to steam off excess moisture. Use a potato ricer to rice the potatoes while hot.

In a separate pan, heat the butter, cream and milk until steaming.

Gradually fold the warm dairy into the potatoes. Don’t beat them aggressively or you’ll make them gluey. Taste and add salt and pepper as needed.

For the French onion gravy: Melt the butter in a saucepan over medium heat. Add the flour and cook for about 2 minutes. Slowly whisk in the beef broth. Add the Worcestershire, Dijon and thyme. Adjust the heat and simmer until glossy and thick enough to coat a spoon, 8 to 12 minutes. Taste before adding additional salt and pepper. Add the reserved caramelized onions and gently mix.

Pile the mashed potatoes into a large serving dish and create dramatic swoops with the back of a spoon. Pour the gravy over the top. Garnish with chives.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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She learned to make this recipe from her mom when she was just 10 🥹

RECIPE 👇

Ingredients

2 medium loaves pane di casa, preferably 1 day old
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 pound white button mushrooms, diced
1/4 teaspoon garlic powder
2 shallots, finely diced
Kosher salt and freshly ground black pepper
1 cup freshly grated Pecorino Romano
1/4 cup finely chopped fresh parsley
1 large sweet dry soppressata, diced
9 extra-large eggs
16 ounces low-moisture mozzarella, cubed
3 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 400 degrees F.

Remove the crusts from the pane di casa and cut the bread into bite-size cubes. Place the bread in a large bowl and cover with water. Allow it to soak briefly, just until moistened. Working in batches, use your hands to firmly squeeze the excess water from the bread. The bread should be moist but not waterlogged. Transfer to a large mixing bowl and set aside.

Heat 1/2 cup of the olive oil in a large skillet over medium heat. Add the mushrooms, garlic powder and shallots and season with salt and pepper. Cook until the vegetables are tender and the mushrooms have released their moisture, 5 to 7 minutes. Remove from the heat and allow the mixture to cool slightly.

Add the mushroom and shallot mixture to the moistened bread. Add the Pecorino Romano, parsley and soppressata and mix until evenly combined. Add the eggs and mix thoroughly. Gently fold in the cubed mozzarella, mixing just until evenly distributed throughout the stuffing.

Generously butter the bottom and sides of a 9-by-13-inch ovenproof baking dish with 1 tablespoon of the butter. Transfer the stuffing mixture to the prepared dish and spread into an even layer without packing it too tightly.

Dot the top of the stuffing with the remaining 2 tablespoons butter and drizzle with the remaining 2 tablespoons olive oil. Bake until the stuffing is cooked through and the top is golden brown, about 45 minutes.

Allow the stuffing to rest for 5 to 10 minutes before serving. Serve warm.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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