18 Reasons: Tantalizing Turkey

Price:
$185.00
Member Price:
$175.00

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Turkey is a tricky beast! Most cooks wring their hands as Thanksgiving approaches, hoping and praying for a better outcome than last year, when the meat was dry and/or undercooked, or guests were left waiting for hours for a lackluster slice of sad turkey. It must be stopped! Our head chef and butcher, Gracie, is here to tell you there is a better way! Are you looking for a new, exciting way to cook your turkey this year, deepen your understanding of this fickle bird and feel confident in cutting up and preparing it in a fashion that you can be proud of? This is the class for you!

In this class students will learn to butcher a whole turkey, they will learn the difference between wet brining and dry brining, they will roast, braise, sear, and smoke their way to delicious turkey dishes! So whether you’re a turkey lover who believes in the potential of this delicious bird, or a turkey skeptic who’s never had a bite of turkey they enjoyed, we’re here to take you on a delicious turkey journey. We’ll also throw in a little gravy making magic while we’re at it!

MENU

Slow Roasted Dry Brined Turkey Breast with Herbed Garlic Butter and Leek Rosemary Gravy

Hickory Smoked, Wet Brined Turkey Breast

Braised Turkey Thighs with Wine, Olives and Sun Dried Tomatoes

Turkey Leg Carnitas with Grape Salsa

Crispy Roasted Turkey Wings with Chili Cranberry Glaze

Mashed Potatoes and Seasonal Salad with Persimmon, Pomegranate and Fennel

This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!