Spatchcocking a turkey is a smart choice for faster, even cooking. By removing the backbone and flattening the bird, it exposes more skin to the heat, resulting in crispy skin and succulent meat. This method also reduces cooking time, and we all need a little extra time on Thanksgiving Day. The combination of a rest...
This turkey and Brie panini is a day-after-Thankgiving leftover delight. Sliced roast turkey Thinly sliced turkey meets the creamy, decadent Brie and it’s studded with spinach and tart-sweet Bourbon Vanilla Cranberry Sauce, all nestled in toasted, golden brown bread. We griddle and press this sandwich with our Rosemary Extra Virgin Olive Oil and the result...
When it comes to day-after-Thanksgiving leftover traditions, this is one that some folks prefer over the turkey day spread! First, turkey bones are used to create a flavorful broth. Then, add in Make Ahead Roux along with leftover turkey, smoked sausage and Gumbo Seasoning for a big pot of comfort. What a delicious way to...
Crispy skin. Juicy meat. Full flavor. You’ll get it all with our Dry Brine. We love this technique and especially love the results. We load up the roasting pan with aromatics, herbs and stock. The dripping from the turkey and the liquid in the pan will mean a very delicious gravy later on. Crispy skin? Juicy...
Gravy may be as important as the turkey on Thanksgiving Day. Ok. More important. With all the hustle on Thanksgiving morning, it’s nice to have some tasks scratched off your list. Add this recipe to that list. Make ahead gravy is a game changer. Turkey wings plus a few aromatics and flavorful stock and you’re...
Kewpie Mayonnaise has been a chef’s staple for years. It’s the #1 choice in Japan and is used in sauces – you know, that spicy mayo on sushi? That’s the one. This umami-rich mayo is made with rich egg yolks and a unique blend of vinegars. It’s super smooth and rich. We love experimenting with...