Elevate your holiday table with two new twists on Thanksgiving classics! Keith Dresser shows Bridget Lancaster his recipe for juicy roast turkey with herbes de provence and lemon, while Becky Hays shows Julia Collin Davison how to make a Thanksgiving stuffing that’s rustic but hearty. Plus, Lan Lam gives tips on how long you should properly cut meat: against the grain.
Roast Turkey and Gravy with Herbes de Provence and Lemon Recipe: https://cooks.io/3LBEyC4
Rustic Bread Stuffing with Cranberries and Walnuts Recipe: https://cooks.io/3WUZRkk
00:00 Intro
00:22 Make Roast Turkey and Gravy
05:24 How to Brown Your Turkey and Protect White Meat
08:20 Make Turkey Gravy with Herbs de Provence
11:43 Tips to Carve a Turkey
15:45 How to Cut Meat Correctly
17:40 Rustic Thanksgiving Stuffing
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10 Comments
First
I love you ATK but yall doing to much with that Turley. 😂 I've never let it it for 24/48 hours and my Turkey is brown every time.
Gross, take your ring off
Yummy!
Should I dry the turkey in the top or bottom of the fridge?
My favorite time of year because of all the Thanksgiving recipes. Love the way the turkey came out and I really liked the stuffing recipe. It usually is the one dish in the traditional Thanksgiving menu that I don't love or get excited about. But this recipe looks delicious
I live alone so I buy a 2-pack of game hens. One for Thanksgiving and one for Christmas. Normally I thaw one in the fridge in a bowl, then I spatchcock. I'll salt it and lay on a rack in the fridge to dry brine for 1 to 2 days.
I love bread stuffing. I don't use eggs, but lots of butter / white wine / broth / celery / onion / mushrooms / fresh diced apple. I was thinking about adding dried cranberry this year!
Oh I love the idea of using vegetable oil and baking powder on the skin so it browns!
Remove wishbone,
Brine
Spatchcock.
End of story.
The dressing sounds great my mom would like the crispy bits the best. I would probably add some sausage but pecans instead of walnuts. 🎉🎉🎉
The temp taking is fake