Jamaican jerk turkey at Miss Lily’s
The Caribbean hot spot adds an island twist to the Thanksgiving entrée. After a 24-hour bath in a zesty orange juice brine, the turkey takes an overnight dip in a jerk marinade spiced with Scotch bonnet peppers, habanero chilies and ginger. The poultry is then cooked low and slow in the oven, with slabs of breast meat finished on the grill for a smoky flavor. 132 W Houston St at Sullivan St (646-588-5375). $25.
Sweet-potato latkes at Shelsky’s Smoked Fish
Drop the grater—no need to put in the elbow grease when Peter Shelsky’s throwback deli is offering these fall-friendly latkes. Shredded sweet potato and celeriac serve as the basis for crisp-edged, schmaltz-fried rounds. Top them with crème fraîche and Grandma Yetta’s applesauce, or shell out for a few slices of ruby-red cold-smoked salmon. 251 Smith St between DeGraw and Douglass Sts, Carroll Gardens, Brooklyn (718-855-8817, shelskys.com). $2.75 each.
Apple blondie pie at Momofuku Milk Bar
Crack Pie mastermind Christina Tosi cements her reputation as the queen of hybrid desserts with her latest Thanksgiving crossbreed. A love child of two all-American classics, the ten-inch round piles a Granny Smith–and-blondie filling on top of a gingerbread cookie crust. Streaks of ginger-infused white chocolate finish the seasonal special, available through the end of January. Locations throughout the city (milkbarstore.com). $44.
Russel beets from the Gefilteria
Liz Alpern and Jeffrey Yoskowitz ferment and twice pickle the crimson beets until they’re a sweet-savory delicacy, teeming with clove and cinnamon. Shelsky’s Smoked Fish, 251 Smith St between DeGraw and Douglass Sts, Carroll Gardens, Brooklyn (718-855-8817, shelskys.com). 16oz jar $8.
Sufganiyot at Mile End Delicatessen
Heating up the oil for this Hanukkah-table mainstay, the Jewish comfort-food savants cap the deep-fried doughnuts with a dosing of cinnamon sugar, subbing for the traditional powdered one. The sugar-dusted hull yields to a light, spongy yeast center and a filling of tart raspberry jam. 53 Bond St between Bowery and Lafayette St (212-529-2990, mileenddeli.com). One dozen $30.
Turducken at Dickson’s Farmstand Meats
The poultry-on-poultry-on-poultry feat rears its heads once again, this year as an all-natural, locally sourced Frankenbird from butcher Jake Dickson. He assembles the hefty 14-pound package by stuffing a four-pound chicken and Muscovy duck sausage into an Amish-farms turkey. To keep things juicy, each fowl is padded with layers of a house-made bread-crumb mix, then smoked together over hickory and applewood. Chelsea Market, 75 Ninth Ave between 15th and 16th Sts (212-242-2630). $250.
Bourbon pecan chocolate pie at Pies ’n’ Thighs
Pie maven Emma Whittaker keeps the sweetness of this down-home classic in check with chocolate and a dash of bourbon. The nutty mixture is then set in a buttery crust. 166 South 4th St at Driggs Ave, Williamsburg, Brooklyn (347-529-6090). $45.
Wild Chick Kraut from Crock & Jar
Preservation specialist Michaela Hayes’s latest sauerkraut stews organic cabbage with chickweed, turmeric, black pepper and chilies to mouth-tingling effect. Use the tangy condiment as a foil for hearty slices of fatty brisket. Stinky Bklyn, 215 Smith St between Baltic and Butler Sts, Boerum Hill, Brooklyn (718-522-7425, stinkybklyn.com). 8oz jar $11.
Braised brisket at Mile End Delicatessen
As part of their Hanukkah menu, Noah and Rae Bernamoff festoon the hearty, slow-cooked cut with tannic red wine and ripe prunes, rendering the smoked beef until it’s fork-tender and superbly succulent. 53 Bond St between Bowery and Lafayette St (212-529-2990, mileenddeli.com). Two servings for $25.
Pumpkin babka at Breads Bakery
For this superlative Thanksgivukkah pastry, chef Uri Scheft ups the autumn flavor by adding pumpkin puree to his signature babka. Studded with chopped pecans and golden raisins, the loaf is glazed with a butternut squash syrup. 18 E 16th St between Fifth Ave and Union Sq West (212-633-2253). $14.95.
Caramel apple pie at Butter & Scotch
Allison Kave and Keavy Blueher—whose s’mores pie is a Smorgasburg best-seller—riff on yet another childhood classic: the candy apple. Speckled with raw brown sugar, the flaky golden crust cloaks a heap of tart fruit, sweetened by a cinnamon-and-ginger caramel. Roni-Sue’s Chocolates, 148 Forsyth St between Delancey and Rivington Sts (butterandscotch.com). $35.