Play with your Food with OSU Ranchers Club Chef de Cuisine Marc Dunham is a regular cooking show that teaches the fundamentals and not just recipes. Each show will focus on techniques and common pitfalls of the home-cook. The show will demonstrate that cooking should be simple and fun, especially if you “play with your food.”
Here are the things you need to do the day of in order: The turkey and gravy recipes are below. Refer to the mashed potato recipe on the potato video. I did not include a pumpkin pie recipe because there are thousands of examples that work just fine in cookbooks or on the internet.
Start your turkey, this can be done early in the morning
Make your pumpkin pie or save the time and buy one (I did not include a recipe, because there are thousands on the internet that work just fine)
Take a break until you have 1.5 hours until your turkey is done
Add 2 cups of warm chicken stock to your stuffing and place in a 250 oven to reheat
Make your mashed potatoes and keep warm in your serving dish in a super low oven or over a warm water bath in a mixing bowl
Make your gravy and keep warm
Mix your green bean salad and hold at room temperature
Twenty minutes before your turkey is ready, reheat your carrots and hold warm
5 minutes before you plate your turkey, mix your salad and place in a serving bowl
Plate your turkey and stuffing on a platter, pour your gravy in a serving dish, place your green beans on a serving dish, place your carrots on a serving dish, plate your pie and rolls
Roasted Turkey
Feeds 4 to 8 Helpful Playing Tips – Make sure your bird is completely defrosted. This usually takes about 3 days in your refrigerator. Pull your turkey out and let it come up in temperature for about 30 minutes before roasting. Pat dry the turkey and season before roasting. Use a rack to raise the bird off of whatever roasting pan or sheet pan you are using. Cook the turkey until the leg meat and interior of the breast reaches 165 F.
1 12 lb or small Turkey, offal removed Salt and pepper
1. Preheat an oven to 250 F. Place the seasoned bird on a rack in a roasting pan or sheet pan and cook until the turkey reaches 155 F. This should take about 5 – 6 hours, but check periodically. Turn up the oven to 375 and cook for the last 10 degrees to brown the skin. 2. Allow the turkey to rest for about 20 minutes before carving. Place on desired platter and garnish with dressing and herbs.
Turkey Gravy
Feeds 8
1 Tb butter or oil ½ cup onion, small dice 1 clove garlic, sliced thin 1 quart of chicken stock, fresh or store bought 4 sprigs of fresh thyme 2 Tb corn starch 4 Tb water, cold ½ cup heavy cream Salt and white pepper
1. Preheat a 2 quart sauce pot on medium low heat and add the butter or oil. Sweat the onions slowly until translucent. Season with a pinch of salt. 2. Add the garlic and cook for about a minute 3. Add the chicken stock and thyme and simmer for 10 minutes. 4. Combine the cornstarch and cold water to make a slurry. 5. Add the slurry to the simmering stock and whisk in to incorporate completely. 6. Add the heavy cream and simmer for one minute. Adjust the seasoning and strain the sauce through a sieve. Hold hot.
Play with your Food with OSU Ranchers Club Chef de Cuisine Marc Dunham is a regular cooking show that teaches the fundamentals and not just recipes. Each show will focus on techniques and common pitfalls of the home-cook. The show will demonstrate that cooking should be simple and fun, especially if you “play with your food.”
