D’Artagnan Thanksgiving Survival Guide: Day 9

If a grand entrance with a bird straight out of a Norman Rockwell painting is not part of your Thanksgiving ritual, you can cut cooking time substantially by butterflying the bird, and giving the roasting a juicy jump-start under the broiler. This is an especially good method if you prefer to bring platters of carved…

Holiday Workhorse: Black Truffle Butter

Black… truffle… butter. The words alone have the power to induce salivation. And while black truffle butter is a year-round kitchen staple, it’s versatility is especially appreciated during the holidays. From passed hors d’oeuvres to plated appetizers and all the way through the main event – truffle butter plays an essential role in our Thanksgiving…

D’Artagnan Thanksgiving Survival Guide: Day 8

Pan Gravy Basics The real gravy of a roasting a holiday bird is, well just that… the gravy, and nothing says turkey gravy like delicious, old-fashioned pan gravy. Pan gravy derives its flavor and telling character from both a rich stock, and the wonderful juices and dripping fats created by the cooking bird, and collected…

D’Artagnan Thanksgiving Survival Guide: Day 7

Bread Stuffing Basics Bread stuffing aka dressing, cooked inside the bird can delicately impart flavor and moisture to the meat, while in turn the delicious natural juices from the meat enrich the flavor and moisture of the stuffing. When cooked outside the bird, it can be equally moist and delicious, safely cooked ahead of time,…

D’Artagnan Thanksgiving Survival Guide: Day 6

How to Make Turkey Stock The precious juices created and saved from the cooking of vegetables and meats, have long been used by cooks to enrich and enhance the flavor of food. In French cooking, these are fonds de cuisine – the foundations of cooking, and this practice of creating and using these juices is elevated to…

D’Artagnan Thanksgiving Survival Guide: Day 5

In our holiday video, D’Artagnan Talks Turkey: Part 1—Just the facts, you’ll learn all about our entire turkey lineup. In this short video, Ariane will run through each bird – from how it’s raised to how many people it will feed and all the details in between. Still can’t decide which turkey to buy? Check out A Few Words…

D’Artagnan Thanksgiving Survival Guide: Day 4

It’s Day 4 of our Turkey Day guide! And the home-stretch of Turkey Roasting 101. S0 – the bird is now perfectly roasted and ready to come out of the oven. You have already cleared a safe place for it, with surfaces protected if necessary from the intense heat of the roasting pan. Your cutting…

D’Artagnan Thanksgiving Survival Guide: Day 3

Welcome to Day 3 of our Thanksgiving Survival Guide! By now, you’ve learned some turkey roasting basics, so you chose a technique to initially protect the turkey from the dry heat; it is in the oven roasting beautifully, and you are basting away diligently – this is great! Now comes the second step towards a moist, juicy…

D’Artagnan Thanksgiving Survival Guide: Day 2

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…

D’Artagnan Thanksgiving Survival Guide: Day 1

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…