This morning I attended a free technique class at Williams Sonoma – Back to Basics: A Classic Thanksgiving. In an hour and 30 minutes, we covered cooking turkey, stuffing, gravy, and veggies. And of course, I share the tips I learned with you.
Turkey
Brine the turkey for no more than 1 day. The brine will break down the flesh but also add flavors to it. After the brine period is over, wash the turkey for about 3-4 times to wash out the salt. You don’t want a salty turkey.
The brine used in the demo was the Apple & Spices Turkey Brine.
Gravy
When the turkey is done cooking, save the pan drippings. Take a look at the fine collection. If there’s too much fat in the pan, just pour it out into a cup (or use a gravy separator). The good stuff is on the bottom of the pan anyway.
Pour chicken stock or wine into the pan an loosen up the bits. If you need to thicken up the gravy, add a mixture of equal amounts of flour and butter, and blend quickly with your fingers (aka Beurre Manié – The term is French for “handled butter”). Just add a few pinches at a time until you achieve the gravy thickness you want.
OR – as an alternative use the Williams Sonoma demi-glace and/or Turkey Gravy Base.
Cranberry sauce
Williams Sonoma sells their own cranberry sauce, which was neither too sweet nor tart. They actually have cute cranberry sauce molds to give your sauce a finer presentation.
Carrots
No Thanksgiving dinner is complete without sides. The staff prepared roasted carrots, skin on. The skin holds a lot of the nutrients, so they used potato scrubbing gloves. The recipe can be found on their website.
Alas, the schedule for Thanksgiving technique classes can be found online.
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