All-Clad Giveaway + Thanksgiving Made Easy

It's so easy to make a a golden Thanksgiving Turkey! Find out how on the Taste SF.

Golden Thanksgiving turkey made in an all clad thomas keller roaster via The Taste SF

 

Thanksgiving is just around the corner, so we’re sharing some last-minute tips to make Thanksgiving easy, more delicious, and less stressful. A high-quality roasting pan is a Thanksgiving essential. Turkeys are heavy, and you need a sturdy pan (not disposable foil) to move a hot turkey around the kitchen safely and ensure that it cooks evenly. You’ll be able to use it year-round as a kitchen staple. We often use our roaster for Christmas dinner and other parties, especially when we want to make a large roast or porchetta, and you can also use it to roast vegetables. We’re partnering with All-Clad to give away one of these beautiful All-Clad Thomas Keller Oval Roasters (c/o) made of brushed stainless steel. It’s large enough to cook a 15 lb roast or turkey. You’ll use it all the time! You can enter as many times as you want. We have multiple ways to enter (not just once), so try all of the different ways below!

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Cooking a Thanksgiving dinner does not have to be stressful and we are huge proponents of keeping things simple. There’s so much needless stress around cooking a turkey, and we get tired of seeing articles on how to cook a turkey from frozen, how to cook a turkey overnight, how to deep fry a turkey, etc. A few years ago, Shelley Lindgren shared this video from Mary Risley on Facebook and it’s become our preferred approach. To test out our new roaster, we made the turkey exactly as directed in the video, and had everything done (turkey, cranberries, and gravy) within 3 hours start to finish. Most of that time was spent doing other things (work, laundry, etc.). A good rule of thumb is to cook the turkey for 15 minutes per pound at 350ºF (this one was 12 pounds).

Some of our favorite Thanksgiving recipes include: Cranberry and Pear CrispParker RollsNew England Spicy StuffingCranberry TartSmoked Gouda Mashed PotatoesItalian Brussel SproutsCauliflower Gratin, and Roasted Squash Soup.

 


If you have time, we do recommend brining your bird. We’ve done a side-by-side comparison (Fresh Pre-Brined and Unbrined Willie Bird Turkeys that you can still order for Thanksgiving via Williams-Sonoma before Friday, November 17), and it was definitely our experience that the brined turkey stays more moist and generally tastes better. There is a basis in science for it. We think the  best turkey brine is the brine used for Thomas Keller’s fried chicken, which you can find in his Ad Hoc at Home cookbook. We recommend getting a brine bag and using a box or large container to keep the turkey in the brine for 24 hours. You can also clean out the lowest drawer in your refrigerator and put the brine bag in there. To finish the turkey, just pull it out of the brine, dry it with paper towels, then cook as directed in the video. If you still need last minute tools (or turkey), you can get free shipping over $49 on Williams-Sonoma.

Let us know if you have questions. We love to help out, and more than anything, we think that Thanksgiving should be a time to enjoy the company of family, friends, and wine. Don’t overthink it! Just put the…turkey in the oven! What are you most excited about making at Thanksgiving?

All-Clad TKTM; Stainless-Steel Oval Roaster • Plymouth Turkey Salad Plates • All-Clad Precision Stainless-Steel Turkey Lifters • Brining Bags, Set of 3 • Gravy Boat with Warming Base • Bulb Baster

19 Comments

  1. I would make leg of lamb for Christmas eve it’s our tradition. This is the first year I’m not making anything for Thanksgiving we are getting back from vacation the night before.

  2. id make some chicken roast it and im excited about being together they grow up and leave and seems like that is when it feels like home againt to me when there all back like they never left ok im gonna cry now gees i miss them so much

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