By Suzanne Marques

LOS ANGELES ( — Chef Micah Fields of the Ace Hotel in downtown Los Angeles has a few recipes to help make this Thanksgiving Day one to remember.

He shared recipes and other tips with CBS2’s Suzanne Marques just in time for the holiday.

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To help keep a turkey moist when it is being roasted, Fields recommends using a cure that should be applied the night before, but can be used the morning before the turkey will be roasted.

Perfect turkey brine
2 cups salt
2 cups granulate sugar
1 bunch thyme
1 bunch rosemary
1 bunch sage
1 tabs peppercorns

Mixed all ingredients thoroughly and pack onto Turkey. Next day wash off salt mixture. Pat dry and bake!

Fields also shared his recipe for Persimmon-Buratta Crostini.

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“Something that people are really afraid of are persimmons, so I’ve decided to make a fun little appetizers for us that will showcase persimmons,” Fields said.

The recipe uses oven-roasted persimmons, fresh pomegranate seeds, parsley gremulada (which Fields also shared instructions for), fresh burrata cheese and toast.

Persimmon-Burrata Crostini
1 baguette
6 oz. fresh Burrata cheese
2 fuyu persimmons
1 ea. pomegranate seeds
1 cup parsley gremolata (recipe below)

½ cup chopped parsley
2 garlic cloves
½ cup olive oil
1 ea. zest of whole lemon
1 ea. lemon juiced
– Mix all ingredients together and season with salt and pepper.

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Persimmon and Burrata Toast
– Slice baguette into ¼ inch crostinis, place on a sheet tray, lightly drizzle with olive oil, salt and pepper and bake at 350 degrees until light golden brown.
– Slice persimmons into wedges (8-10 wedges per persimmon) drizzle with olive oil, salt and pepper, and place in oven at 400 degrees for 10-15 minutes or lightly browned and let cool.
– Scoop small amounts Burrata onto the golden brown crostinis, place oven roasted persimmon wedges on top of Burrata, finish with a small drizzle of gremolata on top of the persimmons and a sprinkle of a few persimmons for garnish.

Suzanne Marques