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Monday, November 5, 2012

Class Alert! Master Turkey and Other Thanksgiving Basics

Posted By on Mon, Nov 5, 2012 at 10:15 AM

Turkey Basics

Where: Salumeria, 3000 20th St. (at Florida), 471-2998

When: Sun., Nov. 11 and Sun., Nov. 18, 6:30 p.m.

Cost: $100 (purchase in advance via Brown Paper Tickets)

The rundown: Chef Thomas McNaughton (Flour + Water, Central Kitchen) breaks down what you need to know to make great turkey on Thanksgiving, including how to pick a perfect bird, how to brine it (you'll take the ingredients home to replicate it later), whether to deep fry or roast, and how to carve the finished dish. Sip on a glass of prosecco and nibble on Salumeria's meats and cheeses while the dashing McNaughton does all the work to save your holiday.

See Also:

- This Thanksgiving, Learn Mary Risley's Beautifully Profane Way to Cook Turkey

Turkey 101: Cooking and Carving Techniques

Where: 18 Reasons, 3674 18th St. (at Dolores), 241-9760

When: Tues., Nov. 13, 7-9 p.m.

Cost: $35 (purchase in advance via Brown Paper Tickets)

The rundown: Bi-Rite Market butcher John Lee leads a discussion session about selecting turkeys, the pros and cons of brining, and cooking techniques to reduce your holiday stress level. He'll also demo carving techniques so you don't ruin that perfect bird once it's done.

Thanksgiving Cooking Class

Where: Salumeria, 3000 20th St. (at Florida), 471-2998

When: Tues., Nov. 13, 6:30-9:30 p.m.

Cost: $250 (purchase in advance via Brown Paper Tickets)

The rundown: Salumeria chef Matt Sigler takes the Thanksgiving instruction one step further from Thomas McNaughton's Turkey Basics with a hands-on course that also touches on those poultry fundamentals (selecting, cooking, carving, etc.) but also includes gravy and side dishes and concludes with a family-style meal at the end of the three-hour session. Students take home menus, recipes, and notes on the wine tastings they will have in class.

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Tamara Palmer


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