This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.
In the US, around 200 million pounds of turkey end up in landfills after Thanksgiving Day. This demonstration class will teach you how to use all parts of your Thanksgiving turkey including turkey stock made from scratch and giblet gravy. Additionally, the class handout will include a recipe for reimaging leftover turkey into a new meal.
You’ll learn how to clean, prepare, and truss a turkey for cooking as well as the best method for achieving a juicy turkey with crispy, golden brown skin.
We’ll talk about wet brine vs dry brine, turkey troubleshooting, equipment, and knives. The class will end with a glass of wine and a meal of turkey, giblet gravy (optional), mashed potatoes, and tender leeks with an herb vinaigrette which can be made the day before Thanksgiving.
If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients
