If you're looking for a way to repurpose your turkey beyond round two at the buffet, might I suggest a (slightly over the top) Kentucky "Hot Brown"? Normally I make this open-faced sandwich as part of my Derby day spread, but the Southern specialty also makes a perfect reprieve from Thanksgiving casserole overkill.
Rendering lard was one of those things I had on my list: big, complicated cooking projects I wanted to try. Months ago, one of my favorite farmers' market vendors offered me a bag of pork fat. Who wouldn't take a free bag of pork fat? He suggested that I try rendering it and I couldn't wait to give it a try.
So why did I leave it in the freezer for so long? I figured I would need a whole day. As it happens, it's a lot easier than that and I can do it right in my slow cooker.
This actually happened to a friend of ours last year: She had cleaned out the turkey, rubbed it with her marinade, and was ready to put it in the oven when she realized that she had a roasting pan but no rack! If you find yourself without a "real" roasting rack with hours to go before dinner, here are some quick solutions to MacGyver your way to roasted perfection.
Q: My partner and I live far from home and this will be the first Thanksgiving we will not travel to visit family. Here's the problem: I want to make him a traditional Thanksgiving dinner, but he will be the only one partaking as I am a devout vegetarian. Is it worth the effort to make a turkey or is there a better option?
Is it just me or do turkeys seem to get bigger every year? Here's the thing: bigger isn't always better. In fact, if you're feeding a crowd at Thanksgiving, my advice is to buy a second turkey rather than one of those mammoth ones, and here's why.
So, we've showed you how to choose a turkey, and how to roast it. But how to carve it? In this quick video, Maxwell Ryan, our cofounder and CEO, shows you how to slice up that big bird! He gets it all done in just one minute thanks to the magic of video (it's ok if it takes you a little longer!). One minute, five minutes, ten minutes — it doesn't really matter how long it takes to carve the turkey; but in the end, we think this tutorial will help it go just a bit smoother.
Ready to get your carving skills on? Follow along!
Of course you know that the iconic image of Thanksgiving dinner is the turkey, roasted brown and crisp-skinned, sitting proudly on a platter. But what you might not know is the science behind what goes on in the oven, the process that transforms a pale, flabby bird into something fragrant and irresistible. We asked Nathan Myhrvold and his team at Modernist Cuisine to explain that process, known as the Maillard reaction, and share a few science-based tips for maximizing the reaction when roasting a turkey.
There are a lot of things that can make a Thanksgiving turkey turn out rather underwhelming. The bird can be dry, flavorless, or just plain boring compared to the rest of the sides and salads that typically accompany the meal.
The infamous Thompson's turkey, however, is said to have magical powers that put it, stunningly, in its rightful place as the star of the table. The people who have made this legendary bird claim it is by far the best turkey they have ever had. The story of how this turkey came to exist and the actual recipe itself change from person to person, but it is always incredibly labor-intensive and shrouded in an air of mystery.
As you've probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all over the country are embracing the opportunity to mix the traditional foods of two holidays on one table, and this week we are sharing Thanksgivukkah recipes and ideas from our favorite chefs and cookbook authors.
Today kosher chef and cooking instructor Kim Kushner, author ofThe Modern Menu, shares her fresh and vibrant holiday menu, including a no-stress recipe for turkey braised with pumpkin, figs and honey. (It will make your kitchen smell amazing!)
Poppy Seed Chicken is an old Southern standby, just pure comfort in casserole form. I can't think of a more satisfying childhood memory than enjoying a big helping it on a chilly winter night. I must admit that it's been years since I last tasted my mom's version but something about this latest cold front spurred me to bring it out for a spin.