Thanksgiving turkey tips with Poste Brasserie Chef Dennis Marron - DC News FOX 5 DC WTTG

Thanksgiving turkey tips with Poste Brasserie Chef Dennis Marron

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Have you ever wondered what ingredients and spices professional chefs use at home?

FOX 5’s Holly Morris visited Poste Brasserie Chef Dennis Marron at home in Alexandria for an up-close look and for Thanksgiving turkey tips!



Cranberry Ginger Compote


• 1 Bags of fresh cranberries
• 1 cup orange juice
• ½ cup of sugar
• 1 oz. Grand Marnier
• 1oz. cider vinegar
• 2 bay leaves
• 1 cinnamon stick
• 1 cup white wine
• 2 T fresh ginger peeled and grated


Pick trough cranberries to remove any imperfect berries. Add cranberries to a pot with orange juice and sugar cook on medium heat until simmer. Then add you white wine, vinegar, Grand Marnier, bay leaves, cinnamon and ginger. Cook for twenty minutes on medium/low heat. Careful not to burn, stir often. Season with salt and white pepper to taste.

Turkey Brine


• 3 tablespoons Fennel seed
• 2 tablespoons coriander
• 2 tablespoons whole allspice
• 2 tablespoons whole cloves
• 3 cinnamon sticks
• 4 each dried Guajillo peppers
• 4 ea ancho chili
• 1 tablespoon black peppercorns
• 1 tablespoon white peppercorns
• 4 bay leaves
• 2 sprigs of rosemary
• 1 bunch thyme
• 10 cloves garlic
• 1 gallon Water
• 6 cups salt
• 3 cups sugar
• 1 gallon ice


Place water in a large pot, add all ingredients with the exception of ice and bring to a boil. Remove from heat and allow to steep for 15 minutes. Pour over ice and allow to cool completely. This should be enough for one or two turkey depending on size. This also work for pork or chicken. Aloow turkey to stay in brine for up to 12 hours.
Sweet Potato Marshmallow Gratin

  • 4 plus sweet potatoes
  • 6 plus medium purple potatoes
  • 1 large butternut squash
  • 2 cups cream
  • 1 cup marshmallow fluff
  • 2 T. picked fresh thyme
  • 2 T. fresh sage chopped
  • 1 T. maple syrup
  • 2 T. Butter
  • Kosher Salt and Fresh Ground White Pepper

Topping- combined all ingredients to make a crumble like topping. 

  • 1 cup pecans- toasted and rough chopped
  • 1/4 cup brown sugar
  • 1 cup marshmallow fluff
  • 1 T. Maple Syrup
  • Small marshmallows (optional)    

Preheat oven to 375. Heat cream, maple syrup and 1 cup marshmallow fluff in a medium sauce pan over low heat.  Reduce by half then remove from the heat to cool. Peel and thinly slice on a mandolin your sweet potatoes, purple potatoes and butternut squash. Butter an oven safe baking dish.  Layer in your potatoes and squash seasoning each layer with salt and pepper, herbs and spoon over cooled cream mixture.  Continue until the dish is full.  Cover with foil and bake for 40 minutes. (at this point you can remove from oven and cool to refrigerate and reheat day of) Uncover and bake another 15.  Add toppings and bake an additional 10.  Allow to cool slightly before serving. 

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