Turkey

In this Thanksgiving Day Q&A done at a past boot camp, I answer questions about cooking turkey sous vide, brining, how to make awesome mashed potatoes, pumpkin pie, and lots more. This will also kick off our newest playlist, Thanksgiving Cooking Techniques & Recipes.

THANKSGIVING DAY DOMINATION

Check out our full resource page for everything you need to dominate Thanksgiving this year.

Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.

The Soup Base

For best results, start with a home made turkey stock (we have a separate video on this in our related section below).

In the Stella Culinary School Podcast episode 24, I walked you through the process of spatchcocking a whole turkey. Removing the back-bone, laying the turkey flat, and roasting, allows for more even cooking, juicier meat, and a faster cook time.

In fact, the fourteen pound turkey I spatchcocked in this video was done in 70 minutes! I've done a twenty-four pound turkey in two hours and fifteen minutes! No more waiting around all day for your turkey to cook, on a day where you constantly need more oven space.

In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.

In a previous video, I demonstrated how to break down a whole turkey into its individual parts. In this video I demonstrate how to completely de-bone the turkey leg, including those pesky feather bones.

In a previous video, I demonstrated how to break down a whole turkey into it's individual parts. This allows you to cook the turkey more accurately. In this video, I demonstrate how to pan roast the turkey breast, which will give you an amazing result every single time.