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Michael Symon's Heartland Thanksgiving Dinner

Superstar chef Michael Symon's Thanksgiving menu draws from his Greek-Italian-Eastern European-Midwestern heritage.

One dish served fresh every day.
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Cider-Glazed Turkey with Lager Gravy

Lots of people brine their turkeys. Not Symon, who thinks brining makes the bird a little rubbery. He salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that's been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio.

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