The Two Hour Turkey with April Dodd

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Milk Street’s Two Hour Turkey
Classic Turkey Gravy
Yogurt-Roasted Carrots
Plus, answers to any of your pre-Thanksgiving questions

What’s the trickiest part of Thanksgiving dinner? Inevitably, it’s the bottleneck of the oven. Even for you lucky folks with two ovens—and much more so for those of us without—it seems downright impossible to cycle casseroles, rolls, stuffing and roasted vegetable sides through the oven when it’s dominated for hours by the turkey. So we decided to solve this problem, and we went through a few dozen turkeys doing it. To accelerate cook time while still delivering a showstopping centerpiece, we spatchcock the turkey. We also make smart choices about when to salt your turkey and when to remove it from the fridge to ensure the sought-after combination of golden brown skin and tender, well-seasoned meat. We’ll also make a classic gravy—of course—as well as April’s favorite veggie side dish, which can strategically be cooked in the oven at the same temperature as the turkey. Any extra time we have will be spent answering your questions ahead of Thanksgiving. So come with your mashed potato problems and blind baking woes and you’ll get Milk Street’s advice and encouragement just in time for the biggest cooking week of the year.

This class is generously sponsored by Savenor’s Market, Work Sharp and Copper.
First opened in 1939 in Cambridge, Massachusetts, Savenor’s Market built its reputation as a gourmet butcher through its commitment to providing customers with the finest meats anywhere in the world — and with the help of America’s first celebrity chef, Julia Child. She sourced all the meat for The French Chef at Savenor’s. Today Savenor’s operates a retail market in Cambridge, a wholesale division that provides the finest meats to Boston’s premier restaurants, and an online store that ships nationally. Use code MILKSTREET for 20% off orders from Savenor’s (t.ly/CRwjA). In this class, April will be using Bob’s Turkeys, which are local white-breasted turkeys from Lancaster, MA. They are raised by a small family farmer on natural, antibiotic-free, and hormone-free diets. These birds spend as much time as possible outdoors on pasture, which gives them excellent flavor and texture compared to conventional turkeys.

Work Sharp makes sharpening products that are fast, easy to use and work every time. They are dedicated to creating quality product with quality components and backing them with a 3-year warranty and the best customer service in the industry. Work Sharp designs, engineers and calibrates their sharpening machines all under one roof in Ashland, OR. They insist that overseas suppliers meet stringent quality control metrics and share in their practice of creating a great workplace for their employees. Work Sharp believes that what they make is as important as where they make it: Southern Oregon is a beautiful place to live and work, and they strive to do their part in the community. Use code SHARPSMART for 10% all Work Sharp products - which are not typically eligible for discounts! - in the Milk Street Store: t.ly/SSsSz. In this class, you’ll learn how to use Work Sharp tools to sharpen your kitchen shears!

Copper makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy. Based and built in California, Copper enables renters and homeowners to decarbonize their homes and use less fossil fuels — without the need for complex, expensive electrical upgrades. Copper ranges are currently installed in hundreds of homes and multi-family buildings, and are available for purchase and delivery across the contiguous United States. Learn more here: t.ly/cU1pO

Thank you to the other Annual Sponsors of the Cooking School:
Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.