Gobble Up These Thanksgiving Grapefruit Recipes!
Thanksgiving is right around the corner, and we’re all looking for ways to celebrate while staying safe.
While festivities might look different, a delicious home-cooked meal can help you get into the holiday spirit. This year, add a tangy twist to your Thanksgiving meal with some delicious sweet red grapefruits from Winter Sweetz.
Thanksgiving Dishes with a Grapefruit Twist
1.Walnut, Feta, and Grapefruit Salad
This walnut, feta, and grapefruit salad will start-off your Thanksgiving dinner with a major nutritional punch! Thanksgiving dinners are chock full of rich foods, but a hearty salad can help you stay healthy, while keeping your taste buds happy.
Prep Time: 15 minutes
- 1 Winter Sweetz sweet red grapefruit
- 4 cups of butter lettuce, torn
- 2 Tbsp extra-virgin olive oil
- ½ teaspoon sugar
- Pinch salt
- Pinch black pepper
- 1 Tbsp walnuts
- 1 Tbsp of crumbled feta cheese
- Once you’ve torn your butter lettuce, peel your grapefruit and section it. Over a small bowl, squeeze the juice from the sections and set aside. Separate 3 Tbsp of juice and discard the peels and membranes.
- With the remaining juice, combine the olive oil, pepper, salt, and sugar. Whisk.
- Divide the butter lettuce between 4 plates. Sprinkle each plate with 1 Tbsp of walnuts, and 1 Tbsp of crumbled feta cheese.
- Between the 4 plates, equally divide your grapefruit sections. Drizzle with vinaigrette and serve.
2.Grapefruit and Mint Cranberry Relish
Cranberry sauce is a staple of Thanksgiving dinner, and this recipe is a great way to add a sweet twist to that familiar favorite. Mint and Texas red grapefruit combine to create a refreshingly tangy note to this cranberry relish, adding a delightful pop of color and sweetness to any holiday spread. You can make this recipe up to three days before Thanksgiving and refrigerate until you’re ready to serve.
Prep Time: 1-hour prep, plus chill time
Serves: 2 and ⅔ cups
- 2 Texas Rio Red grapefruits
- 2 ½ cup of cranberries
- 1 cup of sugar
- 2 Tbsp fresh mint, chopped
Making Your Relish
- Remove the peel from the grapefruits using a vegetable peeler or sharp paring knife. Cut the peel of one of the fruit into 2-inch by ⅛-inch strips.
- Squeeze one cup of fresh juice from the grapefruits.
- In a medium saucepan, dissolve the sugar in 1 cup of water over medium heat.
- Once the sugar is dissolved, add the grapefruit peels and bring the mix to a boil. Reduce heat to a simmer for about 15 minutes, or until the peels are soft.
- Add the cranberries and grapefruit juice and bring to a boil. Reduce heat to simmer for about 10 minutes, or until the berries burst.
- Transfer the mix to a medium bowl and stir in the mint. Cover and chill until cold.
3.Buttery Citrus Turkey
The turkey is inarguably the star of the Thanksgiving show, and this recipe brings the star power you need to make your Thanksgiving truly special. This recipe calls for a citrus soaked cheesecloth to enrich your turkey with a unique tangy goodness.
Prep Time: 40 minutes prep, 3 ½ hrs. total
- ½ sweet red grapefruit, in wedges
- ¼ cup of grapefruit juice, freshly squeezed
- 1 ½ Tbsp grapefruit zest
- 1 2-4 pound turkey, rinsed and patted dry
- 1 ½ sticks of butter, unsalted
- ½ orange, in wedges
- 1 ½ orange zest
- ¼ cup of orange juice
- 1 lemon, in wedges
- 1 ½ Tbsp of lemon zest
- ¼ cup of lemon juice
- 4 cloves of garlic, grated fine
- 3 cups of chicken stock
- 1 Tbsp of minced thyme, 5 sprigs
- Kosher salt
- Black pepper
Cooking Your Turkey
- Season the inside and outside of the turkey with salt and pepper. Set on a rack in a roasting pan and bring to room temperature.
- Preheat the oven to 400 degrees.
- In a medium saucepan, melt butter and whisk in the juices, zests, garlic, and thyme. Let the citrus butter cool slightly before transferring half to a small bowl to refrigerate until it reaches a spreadable consistency.
- Loosen the skin of the turkey by running your fingers under the skin of the breast and thigh. Spread the chilled butter over the thighs and breast and under the skin.
- Stuff the turkey with the grapefruit, lemon, and orange wedges as well as the thyme sprigs.
- Use water to dampen an 18-by-18 inch cheesecloth. Squeeze the cloth dry before soaking it in the second half of the citrus butter.
- Drape the butter-soaked cloth over the breast and legs. Any leftover butter can be poured over the top.
- Let the turkey roast for 30 minutes; then add the chicken stock to the roasting pan. Continue roasting for another hour and 45 minutes, rotating the pan every 30 to 45 minutes.
- When an instant-read thermometer inserted into the turkey’s inner thigh reads 165 degrees, the turkey is ready to come out.
- Remove the cheesecloth from the turkey with care before transferring the bird to a board. Let the turkey rest for 30 minutes.
- For gravy, skim the fat off the top of the pan juices and transfer to a bowl. Carve and serve the turkey with the juices.