3 Cooking Classes to Get You Ready for Thanksgiving
Juicy turkey, tender rolls and three perfect pies.
It's never too early to start planning for Turkey Day. Whether you need to up your pie game, finesse your rolls, or perfect your approach to the big bird, we've got a class that will help you elevate your Thanksgiving menu.
Thanksgiving Dinner Rolls Two Ways with Heather Thomas
With so many other items going in and out of the oven and kitchen temperatures fluctuating, it can be hard to deliver a perfect Thanksgiving dinner roll, even if you are a confident baker.
Join guest teacher Heather Thomas, creator of That Bread Lady and author of "The Baker's Bucket List," for a class that equips you with one reliable dough that you can shape into classic Parker house rolls or fancier crescent rolls, depending on your preference.
Heather starts with an introduction to her non-negotiable ingredients, two of which are likely to take you by surprise. As we mix our dough, you'll learn to add flour gradually and judge the dough by touch. From there, Heather covers kneading, bulk fermenting and portioning like a pro. You'll get to practice the shaping techniques for both rounds and crescents, and learn how to incorporate freshly milled and whole-grain flours. With batches prepared at every stage, you'll see the full process through to the first warm roll. The best part? Heather will give you plenty of timing hacks to ensure your rolls are perfectly baked and piping hot the moment you sit down to eat.
The New Way to Make Turkey with April Dodd
Every fourth Thursday in November, home cooks across the country face the same problem: A turkey is two birds pretending to be one. The breast is lean and done at 160°F; collagen-heavy legs need to hit 195°F. Roast the bird whole and you're forced to choose between juicy white meat and tender dark meat—or, in a worst-case scenario, you end up with a bird that's half overcooked and half underdone. That will not be your fate this year. On the Tuesday before Thanksgiving, join Milk Street's April Dodd for a livestream class in which she'll solve your turkey problems.
April will cover every bit of bird butchery you need, from spatchcocking to a complete breakdown. You'll also learn why a dry brine of kosher salt does more than just season the meat; it also ensures crisp, well-browned skin. Then comes the new hybrid cooking method that we developed this year—the one used by Chris Kimball himself. The breast roasts on a bed of leeks, carrots, celery and garlic while the legs braise in a shallow pool of liquid alongside the neck and backbone. When the breast is done it comes out to rest—it stays warm for up to 90 minutes, giving you breathing room on the big day—and the legs keep cooking until tender. In addition to perfectly cooked breast and leg meat, this technique also sets you up to make the best gravy you’ve ever tasted (and it's silky and stable, to boot).
Thanksgiving Pie Bake-Along with Rosie & April
For dessert, we've chosen three pies that actually taste better the day after they're baked. (Bake them Wednesday to free up time on Thursday.)
We love the traditional picks, but the holidays are the time to show off new flavors and techniques, so we’ve designed a menu that satisfies offers both. The Classic Three—pumpkin, apple and chocolate-pecan pie—are all represented, but with a few major and minor twists. For pumpkin, we’re swapping in sweet potatoes and adding coconut oil to the crust. For apple, we’re following the advice of our friend Irina Georgescu, who taught us the Romanian’s grate apples to avoid mush, and use sour cream in the dough to balance the sweetness of the fruit. And for the pecan pie, we kept the chocolate but took a cue from our Italian travels and switched in hazelnuts for the pecans, then added some whole-wheat flour to the crust for an earthy contrast to the gianduja-like filling. As we bake, we’ll explain in detail why we endorse these flavor and technique changes and how make each pie with confidence. As in all Small Group Workshops, you can ask Rosie and April questions live, get their feedback on your baking progress and learn their tips for each recipe and pie baking in general.
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And if you're looking for more Milk Street, check out our livestream cooking classes with our favorite chefs, home cooks and friends for global recipes, cooking methods and more.
Milk Street
Milk Street searches the world for techniques and ingredients that can transform your home cooking, producing bolder dishes with less time and effort.
