This tutorial will help you prepare a turkey worth feeding to friends and family on Thanksgiving Day.
Tutorials in this course: 14
Total viewing time: 1 hour and 49 minutes
Total course time (including prep): 1 day, 11 hours and 7 minutes
A lot has changed since the first Thanksgiving feast in 1621 between the Pilgrims and the Wampanoag people, but the joy of a delicious meal remains unchanged and universal. Unsurprisingly, several of the items served at the initial meal, such as turkey, squash, and potatoes, remain staple items in today's Thanksgiving traditions.
While every family likes to put their own unique spin on the holiday, this course provides a strong overview of the kitchen skills and recipes necessary to execute a memorable Thanksgiving meal.
Chef Rose Lawrence is the owner and executive chef of Red Bread in Los Angeles. A master of everything artisanal, Chef Rose has gained esteem from serving delicious and sustainable produced pies, breads, and pastries throughout California.
Chef Elia Aboumrad is the executive chef and co-owner of Gorge in Los Angeles. Chef Elia has experience in both French and American kitchens, and in 2008, won the "Universal Excellency Award" for artists who excel within their field internationally.
Chef Brandon Boudet is the co-owner and Executive Chef of Dominicks and Little Dom's, both located in Los Angeles. Born and raised in New Orleans, Chef Brandon comes from a large Italian family, a trait reflected in his passion for using quality ingredients and creating superior recipes.
Chef Christian Page is the executive chef at Short Order in Los Angeles. His innovative and ingredient-driven approach towards cooking provides diners with carefully crafted and uniquely delicious meals.
Willy Barling’s beginnings were at Los Angeles’ artisanal burger restaurant, Short Order. With his ingredient-driven philosophy in mind, Chef ‘Willy B’ began creating homemade, fermented hot sauces, jams, pickles, and krauts in the back of the Short Order kitchen, now available for commercial purchase.
Chef Gianfranco Minuz is an Italian native and proud purveyor of Northern Italian cuisine. He earned his first Michelin star at his own restaurant Ca’Masierei in Trissino, Italy. Chef Gianfranco now works in Santa Monica but previously worked as the executive chef at Trattoria Tre Venezie in Pasadena, where he earned his second Michelin star.
Chef Taylor Bourdeaux is the executive chef of Napa Valley Grille in Los Angeles. Chef Taylor is known for his unique attention to the seasonality of his ingredients, as well his years as a corporate executive chef for Wolfgang Puck.
Chef Bruce Kalman is the head chef at Union in Old Town Pasadena. Driven by a “hands on” philosophy towards cooking, Chef Bruce can be found hand-rolling pastas, making his own butter, packaging pickles, and butchering his own meat.
What You Need
- Large and medium mixing bowls
- Large and medium saucepans
- Large or medium sauté pan
- Large mixing bowls
- 12-inch cast iron skillet
- Large roasting pan with rack
- 9-inch pie tin
- Blender or food processor
- Meat thermometer
- Chef’s knife
- Serrated knife
- Rolling pin
- Slotted spoon
- Hand strainer
- Potato or vegetable peeler
- Microplane grater
- Large spoons (metal or wooden)
- Strainer or colander
- Fine mesh strainer
- Cutting board
- Non-porous work surface
- Plastic container
- Propane burner
- Propane gas tank
- Large aluminum pot
- Aluminum insert basket with handle
- Barbecue lighter
- Deep fry thermometer
- Clean, dry dish towels and/or protective gloves
- Sheet pan
- Sheet pan lined with paper
- Large container or bucket
- Plastic wrap
- Parchment paper
- Aluminum foil
- Cloth napkins
- Serving platters, plates, and bowls
- Ice (optional)
- Ingredients are listed within each respective tutorial