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A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef

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Chefs Anastassia Batsoula and Mike Deuel, with their one-year-old sous-chef Mila, share their low-and-slow Thanksgiving tradition in this month’s Chefs’ Choir(SM). Their slow-roasted turkey with apples, citrus, and root vegetables pairs beautifully with a Russian-inspired beet and walnut salad — a heartfelt celebration of family, flavor, and the joy of cooking together.

As the holiday season approaches, our kitchen fills with the smells of roasting vegetables, citrus, and herbs — and the happy clatter of our one-year-old, Mila, “helping” from her high chair. Thanksgiving looks a little different these days, but the heart of it remains the same: taking time to slow down, share food, and make memories around the table.

Professionally, we’ve always loved the ingredients that mark this season — earthy root vegetables, crisp apples, sweet squash, and tart cranberries. At home, we reach for the same palette but with more simplicity and warmth. The key to both is balance: rich and savory, sweet and bright, rustic and refined.

And when it comes to the centerpiece — the turkey — our best secret is no secret at all: cook it low and slow. Forget the frantic basting and high-heat rush. A gentle roast allows the bird to stay moist, lets the flavors of fruits and vegetables infuse the meat, and fills your home with that comforting Thanksgiving aroma all day long.

Recipe: Slow-Roasted Turkey with Apples, Citrus & Root Vegetables

by Chefs Anastassia Batsoula-Deuel and Mike Deuel

Serves 8-10

Prep Time: 30 minutes

Cook Time: 5-6 hours (plus resting)

Ingredients

  • 1 whole turkey (12–14 lbs), patted dry
  • Kosher salt and freshly cracked black pepper
  • 4 tablespoons butter, softened
  • 2 tablespoons olive oil
  • 2 apples, quartered
  • 1 orange, quartered
  • 1 bulb fennel, sliced thick
  • 3 carrots, cut into large pieces
  • 3 parsnips, cut into large pieces
  • 1 large onion, quartered
  • 6 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs rosemary
  • 1 cup chicken or turkey stock

Procedure

  1. Preheat your oven to 275°F.
  2. Season the turkey generously inside and out with salt and pepper. Rub the skin with butter and olive oil.
  3. Create the bed: In a large roasting pan, layer apples, orange, fennel, carrots, parsnips, onion, garlic, and herbs. Pour in the stock.
  4. Place the turkey on top of the vegetables, breast side up.
  5. Roast uncovered for about 20 minutes per pound, until the internal temperature reaches 160°F in the breast and 170°F in the thigh.
  6. Rest the bird for at least 30–45 minutes before carving. The temperature will continue to rise slightly as it rests.

The result: tender, juicy meat with subtle sweetness from the fruit and deep flavor from the caramelized vegetables — plus an effortless pan gravy from the drippings.

Bonus Recipe: Russian-Inspired Beet & Walnut Salad (Свекольный Салат с Орехами)

Every family has a heritage dish that finds its way onto the table, no matter the holiday. For us, a nod to Russian cuisine connects generations — a bright, earthy salad that brings color and contrast to the Thanksgiving spread.

Ingredients

  • 3 medium beets, roasted or boiled until tender
  • ½ cup walnuts, lightly toasted and chopped
  • 1 small garlic clove, finely grated
  • 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
  • 1 tbsp sour cream
  • 1 tsp red wine vinegar or lemon juice
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Procedure

  1. Peel and grate the cooked beets once cooled.
  2. In a bowl, mix mayonnaise, sour cream, garlic, vinegar, salt, and pepper.
  3. Fold in the grated beets and chopped walnuts.
  4. Chill for at least 30 minutes before serving. Garnish with dill or parsley.

It’s vibrant, slightly sweet, and earthy — a refreshing balance next to the richness of turkey and stuffing. Mila loves the color (and occasionally the mess), and it’s a perfect way to add a touch of Russian comfort to a very American feast.

Our Thanksgiving table is a mix of tradition and invention — a slow-roasted turkey beside a Russian beet salad, a giggling toddler beside two tired but happy chefs. The food tells the story of where we’ve been, who we love, and how we grow together — one slow-cooked bite at a time.

More Recipes by Chefs Anastassia Batsoula-Deuel and Mike Deuel

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