This tutorial will help you prepare a turkey worth feeding to friends and family on Thanksgiving Day.
Tutorials in this course: 18
Total viewing time: 2 hours 57 minutes
Total course time (including prep and cooking): 34 hours and 25 minutes
Birds have a vast presence across global cuisines, as they are both an easily accessible and highly versatile protein. Whether they're grilled, stuffed, roasted, or seared, a well-cooked bird can be the cornerstone of a satisfying meal.
This course will teach you how to break down, flavor, and cook four of the most commonly consumed birds: chicken, turkey, duck, and quail. Different types of birds have different textures and flavor profiles, but their common anatomy lends itself to overlapping methods for preparation and cooking. The following collection of tutorials covers a breadth of knowledge to help you confidently master the art of cooking winged things.
Chef Brian Huston is the head chef at Boltwood in Evanston, Illinois. Chef Brian uses his experience cooking in San Francisco, Chicago, and Europe to create unique twists on classic meals.
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.
Harold Marmulstein is the executive chef and partner at American gastropub, Salty Sow. At Salty Sow Chef Harold serves up southern inspired cuisine at the restaurant's Austin, Phoenix, and Scottsdale locations. Chef Harold has worked as an executive chef for 30 years. He has been awarded "Who's Who of Chefs in America" and his restaurants have been voted "Best New Restaurants."
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
Chef Ralph Scamardella is a chef and partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country.
Gregory Gourdet is the executive chef at Portland’s modern Asian rooftop restaurant and lounge, Departure. At Departure, he is known for his ingredient-driven Asian cuisine, as well as offering gluten-free, vegan, and paleo menus along with the nightly dinner menu. Chef Gregory proved to be a tough competitor as runner-up on season 12 of Top Chef. He was named 2012’s Hottest Chef in Portland by Eater and in 2013 he was named Chef of the Year by the Oregon Department of Agriculture.
Chef Ori Menashe is the executive chef of Bestia, one of the top restaurants in Los Angeles. What sets Chef Ori apart is a detail oriented, "from scratch" approach that permeates everything on his menus, from housemade charcuterie to handmade pasta.
Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.
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 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.
Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, lauded by Bon Appetite Magazine, The Los Angeles Times, LA Weekly, Zagat, Eater, and many other online publications.
Josh Drew is a James Beard Award “Rising Star Chef” nominee, has worked at the world-famous French Laundry, and is the head chef at Peruvian cantina, Picca, in Los Angeles. His inventive cuisine has garnered rave reviews from local and national press and earned him a spot on Zagat’s list of “30 under 30” food service professionals.
Alberto Cabré is the chef and co-owner of Casa B in Boston, where he serves Latin-inspired tapas, and leads a regular series of cooking and cocktail-making classes. After leaving his architecture career behind, Alberto ran a personal chef business before opening his own restaurant, Casa B, which emerged as a labor of love crafted by the flavors, colors, textures, and memories of his roots.
What You Need
- Cutting board
- Chef's knife
- Boning knife
- Paring knife
- Sauté pan
- Cast iron pan
- Deep-fryer or deep pot
- Blender or food processor
- Mixing bowls
- Large roasting pan with rack
- Aluminum foil-lined baking tray
- Paper towel-lined pan
- Metal spoon
- Meat thermometer
- Vegetable or citrus peeler
- Chinois or other strainer
- Pastry brush
- Chopsticks or fork
- Plastic wrap
- Butcher’s twine
- Ingredients are listed within each respective tutorial.
Crispy chicken breast is topped with a fiery sauce to make a fresh, filling, and flavorful main course.
The contrasts between crispy skin and tender meat, bitter char and sweet soy sauce, make for a dynamic and sophisticated dish.