Thanksgiving Dinner: Talkin’ Turkey
Chef Brian Morris and son Jack demystify all things turkey in seven short how-to videos.
Thanksgiving can be thankless. Many of us spend days preparing a meal that can be devoured in less than 30 minutes. So make the most of your time in the kitchen. Grab the kids and make cooking the big meal not only fun and educational, but a tradition they look forward to every year. “Relish Cooking Show” Chef Brian Morris and 8-year-old son, Jack, did just that. Chef Brian and Jack are kitchen buddies all year, but these two are especially busy at Thanksgiving. Follow along as Jack narrates and demystifies all things turkey in our seven short how-to videos.
From brining to carving, they worked together to wrestle the big bird to the table. First, select the right size of turkey—Jack says theirs weighed about 600 pounds. Thaw it the safe way with Brian’s great short-cut.
Next, give it a brine bath for the juiciest meat, and massage it with a festive and flavorful cranberry butter. Then witness Chef Jack’s “kitchen ninja” knife skills in their stuffing how-to. Finally, the turkey goes into the oven. When it comes out crisp-skinned and juicy, Jack and Brian show you how to make a super-simple gravy, then carve and serve the meat!
And late at night, long after the feasting is done, the co-chefs find they can’t resist a midnight raid in the fridge for the classic holiday snack: a turkey sandwich.
Pulsing the cranberries with the butter creates a brilliant pink color. Rub it under the skin of turkey to be roasted or serve with bread or vegetables.
Sure, you can skip the brining, but with a very small effort, this soak creates a super moist turkey.
We love to use chopped aromatic veggies in the bottom of the roasting pan instead of a rack. They make the gravy taste rich and wonderful.
There’s no need to be skittish about stuffing your turkey. As long as you keep all the ingredients cold and stuff the bird just before putting it in oven, it’s perfectly safe.
This is a thick Southern-style turkey gravy. It’s made in a saucepan like a white sauce, with the strained turkey juices added to the roux.