Braise-roasted-Turkey

Last year my cousin Ryan, feeling overwhelmed by the task of hosting his first Thanksgiving dinner, wrote to me for advice. I’m reposting the advice I gave him here, along with the roast/braise method. The bottom line is this and it’s the mantra I want all anxious cooks out there to repeat continually: Everything will be fine. Really. Everything will be fine. Really. (Thank you @SamSifton.)  Below is a collection of posts that cover all the fundamental dishes. Nothing new here; the good stuff always stays the same. Remember, no one step is particularly hard, so it’s simply a matter of being organized. For last minute questions, I’ll be taking them online at the @Food52 hotline, Thanksgiving day from 2-3. Homemade Turkey Stock The Original Roasted/Braised Turkey Post with Illustrative Photos and Slide Show. If you want Read On »

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Cranberry-Sauce

I’m reposting this Cranberry Sauce and Gravy from scratch from November 21, 2012, because they’re every bit as good now as it was then: My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, Read On »

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Cranberry-Sauce

  This is a repost from November 21, 2012 featuring Michael’s Cranberry Sauce and Gravy from scratch. My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 Read On »

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Stock-Mise-en-place

  I’ve posted this before and I’m posting it again earlier this year. Thanksgiving is two weeks from this Thursday so if you have time, make some fresh turkey stock now and freeze it, or make it up to five or six days before Thanksgiving. It may be the most critical element of the Thanksgiving meal—the basis for a great gravy, of course, but it can also moisten the dressing and be used to keep the quick-to-cool sliced breast hot and moist. To make the stock I roast drumsticks, wings, and necks. (I read in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden-brown roasted Read On »

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This is a repost from November 21, 2012 featuring Michael’s Cranberry Sauce and Gravy from scratch. My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. Read On »

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