This will be the first in a series of articles that I will present that include my personal recipes for Thanksgiving that have been tested with my family for over 10 years. I begin the first with a recipe from ChefSteps, yes the joule sous vide people. The chief over there is named Grant Crilly and this chef has serious, mad skills. Last year he came up with this oil infusion procedure which blew my mind. It is the yummiest and most flavorful holiday condiment recipe I have.

This recipe bottles up all the flavors of Thanksgiving into a fragrant, delicious herb oil so you can use it to liven up any holiday meal. If you’re anything like the rest of America, you’re probably loading your cart at the grocery store with one-ounce packs of fresh herbs for holiday meals. Not only are those expensive, but they wither and blacken quickly in the refrigerator. It’s a much better idea to make this oil instead.  Make this herb oil and you will have a flavorful oil for drizzling on everything in the next month.