Roast, fried, brined, grilled…how do you cook your turkey? I have compiled a dozen tips for a perfect bird, regardless of your recipe. Remember that there is a lot of video on this site to provide audio-visual aid.
Thanksgiving can be a minefield of problems (timing the turkey, getting all of those side dishes cooked, decorating the table, and many more), but with a little organization, you can have a stress-free holiday. I have made Thanksgiving dinner about 300 times (yep!) at my annual cooking classes around the country, based on my book THANKSGIVING 101. Here is my list of Top Ten hints, tips, and caveats for the best Turkey Day ever.
Looking for sure-fire tips to make the Thanksgiving meal go smoothly? You came to the right place. I've just added new features to the site that will help you with everything from new videos to a dedicated Thanksgiving page.
1. In Videos, enjoy the Driscoll's Berries Sweet Moments virtual cooking class with lots of tips and recipes. You can find the recipes and the online class here. They include Warm Brie with Honeyed Berries and Pistachios, Roasted Acorn Squash with Raspberry Drizzle, Wild Rice Dressing with Berries and Pine Nuts, and Eggnog Panna Cotta with Balsamic Berries.
2. There are even MORE recipes, thanks to Driscoll's here. Try the Pumpkin Blackerry Cake, or the Mascarpone Dip with Basiled Berries.
2. Also in Videos, make use of the shorter segments on carving the turkey, making stuffing, and more.
3. Check out the new Thanksgiving page, where my favorite holiday recipes live. Some of them will become your favorite recipes, too!
photo credit: Tex Alexrod
A simmering pot of mincemeat announces the holiday season with its heady, spicy aroma, but this one is meat-less. The suet and beef from the old recipes are gone, and the fruit flavor has been increased with apple juice concentrate, which also acts as a sweetener. As supermarket candied citrus peels are usually tasteless, look for high-quality imported ones. Some mincemeat is aged for months, but this one is ready to go the day after making. The result is a multi-colored and deeply-flavored mélange that tastes different with every bite.
It is my time of year again, and there are a lot of cool things going on. Starting with an online class!
Driscoll's Berries is sponsoring an online Thanksgiving Holiday Cooking Class on Friday, Nov. 4 at 8:30 PM EST at Food Pop Studios in NYC. I'll be demonstrating new twists on traditional recipes for your Thanksgiving dinner: Holiday Bellini, Warm Brie with Raspberries and Pistachios, and Eggnog Panna Cotta with Balsamic Berries, along with Roasted Acorn Squash with Raspberry Drizzle and Wild Rice and Raspberry Dressing. Don't worry...roast turkey will be covered, too. If you'd like to join the party and tune in virtually, please register here: driscollsmoments.eventbrite.com
In a few days, I will have a Thanksgiving page with my favorite recipes for the year's most delicious feast. And I will continue to add more recipes in the coming weeks.
Finally, check out my Schedule page. I'd love to see you at any of these events. Or online on November 4. You can tweet your questions to me. (And if you don't have a Twitter account, it's time to get one! You can follow me @CookbookRick.)
And now, I am off too make and freeze some pie crusts...