In the first installment of our Thanksgiving Survival Guide, we told you why turkeys should have fat added to the mix during roasting and gave specific oven temperatures for best results. For Day 2, we’re taking these lessons one step further, to ensure crispy skin and moist meat, with buttering, cloaking and barding.
Turkey Roasting Basics, Part 2
Here are three more ways to protect a turkey from the dry, oven heat, which will send you well on your way to roasting the perfect holiday bird.
Buttering beneath the skin is the second technique, and this one actually helps the bird to self-baste. This treatment is a particularly delicious choice for our free-range organic turkeys. For birds up to 16 pounds start with a well-chilled 1- pound roll of our black truffle butter, you may want two rolls if your bird is any bigger. Slice each roll evenly creating approximately 1/4-inch thick discs. Use your fingers to slip between the skin and meat at the neck opening, gently working up to using your entire hand to ease your way carefully along the breast and leg meat, taking care not to puncture the skin. Then place these black truffle butter discs in an even layer over the entire surface created between the skin and the bird; pat the skin back into place, and season generously with a Read more
Can you believe there are only 16 days left until Thanksgiving?! While warm, fuzzy visions of time off, family gatherings, food and football fill the minds of many, if you’re the designated chef on Thanksgiving, the tick-tock may have you feeling more distress than delight. Even seasoned cooks can feel a tad overwhelmed this time of year, and if you’re new to cooking or if this is just your first time hosting Turkey Day the pressure may frazzle your nerves like they’ve never been frazzled before. But before you have a total-food-freak-out, just remember – we’re here to help!
This year, we’ve launched a brand, spanking new section of our website that’s chock-full of helpful articles, videos and chef recipes. And for Thanksgiving in particular, we’ve compiled a great deal of tried and true information, from how to choose your holiday bird to how to carve it and everything in between. So starting now we’re going to post a new article, video or recipe on this blog everyday until Thanksgiving.
We’ll start with the basics… Turkey Roasting Basics, Part 1! Here’s everything you need to know to get that beautiful bird into the oven. Read on…
This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!
Perfect for l’heure de l’apéro, as a passed or plated hors d’oeuvre, the little toasts are just the right size to whet the appetite. Buttery brioche crisps up beautifully and makes the perfect foil to a velvety yolk and a sprinkling of crunchy Maldon salt finishes the dish. This is less of a recipe and more just instruction. 1 pack of eggs will make 18 toasts & we’d recommend 2-3 toasts per person……