Online Cooking Class: Thanksgiving "Spatchcock & Scratch"

New York Times best-selling author Kathleen Flinn

Don't be intimidated by Thanksgiving! Learn to "spatchcock" a turkey so it cooks quickly and foolproof tips to make sides from scratch.

"Like Julia Child... Kathleen Flinn aims to demystify rarefied culinary know-how and bring basic cooking lessons to the simplest level." - Publisher's WeeklyT ake a cooking lesson with one of the country's most beloved food writers. Kathleen Flinn is the author of multiple best-sellers, starting with The Sharper Your Knife, the Less You Cry about her experiences earning a culinary degree at the famed Le Cordon Bleu in Paris. She followed up that book with The Kitchen Counter Cooking School, an international best-seller that aimed to figure out the best ways to teach home cooks valuable lessons.I n a limited series of classes, Kathleen will pair up French technique with local, seasonal fare combined with her unique teaching style. S he rarely opens up her home kitchen to classes, so don't miss out on this opportunity.N ote: The class lasts 1.5 hours. As with all online classes, you’re welcome to cook along or just watch. No matter what, you’ll have access to the lesson for at least 18 months afterward.<h2>Thanksgiving: "Spatch &amp; Scratch"</h2>You’ll learn to make Thanksgiving dinner the way Kathleen does it every year, by butterflying or “spatchcocking” the turkey. This allows the turkey to cook in less than half the time and much more evenly. We’ll also learn the fundamentals for classic sides, including the key to perfect mashed potatoes, foolproof gravy, roasted and steamed vegetables.Another trick you'll learn is how to make compound butter, an easy make-ahead way to add flavor to almost anything. I’ll also demo my husband Mike’s trick for making homemade cranberry sauce, then using a discarded can to put it into the shape of the ubiquitous cranberry found on most tables.The class starts starts by learning to make a no-alcohol cranberry cocktail using <a href="https://amzn.to/3LwJZPF" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Lyre’s London Dry.</a>" You can use vodka or gin, if desired. This class will reward you for years to come!Menu<ul><li><ul><li>Cranberry Fizz with Lyre’s London Dry”**</li><li>Spatchcock turkey over roasted vegetables*</li><li>Perfect mashed potatoes</li><li>Foolproof gravy</li><li>French green beans</li><li>Sage &amp; Rosemary Compound Butter</li><li>Mike’s Orange-Port “Canberry” Sauce</li></ul></li></ul>*The turkey will involve a “swap out” as it will not be fully cooked within the class time of 90 minutes. If you're cooking along, fear not! You can either use a chicken in place of a turkey, and it should cook with the class time, or we'll work out another Zoom link for those waiting on their fowl to finish. But others watching the class will be welcome to leave.Some of the ingredients will need to be precooked to cook along; you’ll get specifics when you sign up. Also, please note, the menu is subject to change.** You can also make the cocktail with vodka or gin, whatever you've got on hand. If you decide to just make the cocktail and watch, I will certainly not judge you.