Archive for Thanksgiving Recipes
The Perfect Turkey Gravy Recipe
Posted by: | CommentsA must see Thanksgiving video from Top Chef Hosea Rosenberg and Whole Foods Market, a perfect, simple, classic turkey gravy recipe.
Read on for the written recipe Read More→
How to Carve a Turkey With Top Chef Hosea Rosenberg
Posted by: | CommentsScore: Just what the Thanksgiving doctor ordered. Top Chef Hosea Rosenberg shows us how to carve a turkey with ease and confidence, in this featured video from Whole Foods Market.
Instructions via the video:
- After letting your turkey rest for 20 minutes, place on the cutting board and pull out the aromatics.
- Find the loose skin between the breast and the leg, carve downward to pull the leg away. You can use a fork to help pry the leg off, and you may need to twist the leg to assist.
- Next remove the drumstick from the thigh, taking your knife down the middle between the two. Serve the leg whole or slice it if desired. Slice the thigh diagonally, keeping the skin intact.
- Next, take off the wings, you can either twist them by hand or use a knife.
- Next, the breast meat. Find the breastbone in the top center, and cut on both the right and left sides of the bone, letting the bone be your guide. Slowly and carefully cut down across the ribcage.
- Slice the breast meat into slices, and make a gorgeous display by fanning the slices on the platter.
- Garnish your finished platter with fresh herbs. You’re done, prepare for praise!
How to Brine a Turkey
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Considering brining your Thanksgiving turkey this year? If so you must watch this video brought to us from Chow.com. The delicious Top Chef Master Michael Chiarello explains in simple terms how to do it correctly and common mistakes to avoid.
Why brine? It allows flavor and seasoning to penetrate the inside of the turkey as well as the outside, and will produce a very juicy and evenly cooked bird.
Key tips from the video:
- Avoid over salting, it will lead to a stringy and dry bird.
- Be sure your container is large enough for the entire turkey.
- Do not over brine the turkey.
- Start with fresh water.
- Use pure Kosher salt, brown sugar, peppercorns, bay leaf, and any other desired flavorings or spices. Bring these items to a boil the day before, let cool to room temperature, and refrigerate.
- Use two smaller turkeys rather than one large one, to yield twice as many parts and be more tender.
- Before brining the turkey, remove from plastic, rinse it in water, and remove the bag of giblets.
- The perfect brining container? An ice chest or cooler. Put the turkey in, add ice on top, pour the brine in. Michael suggests putting the cooler in the garage, and brining for 12 hours overnight.
- In the morning, remove from the brine, pat dry, and let the turkey get to room temperature for about an hour.
- No roasting rack? No problem. Simply put the turkey on top of whole vegetables such as celery and carrots.
Craving more from Michael? Follow him on Facebook and Twitter, and visit our other posts:
- Aspen Highlights: Chef Michael Chiarello and Peter Jacobsen “From Farm to Fork”
- Michael Chiarello’s Tomato with Warm Goat Cheese and Herb Salad
Thank you Chef!
