Everything You Need to Know about Roast Turkey!
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
In this demo class, I'll walk you through all the technique you need to know to make your best bird this holiday season.
- How to spatchcock! A bit of extra turkey prep yield a perfectly cooked bird, that roasts in just a couple hours!
- Dry Brine! A juicy, flavorful bird that does not require sloshy containers of salt water.
- Gravy from Scratch! Save those giblets and make your own gravy.
- Carving! You slaved away, so why should someone else get to carve it? Take the knife into your own hands!
All this and more will make you into a turkey roasting superstar!
(This is a demonstration-based class, with samples of roast chicken made in class)