Okay, let me preface this by saying that this is NOT original material. This is an amalgamation of years of experience, trials and many, many errors. So basically think of this as a cheat sheet of sorts. You remember those "Cliff's Notes", welp!
Okay, lemme give you a few of my secrets upfront. Www.food52.com and Bon Appetit magazine are my absolute go-tos. Hey and it's not because I just wrote an article for Bon Appetit either........
https://www.bonappetit.com/story/new-providence-restaurants it's because both of these resources test and retest most of their recipes. Listen to me, it's like having a chef help you along in the kitchen. Anyways......
Okay, not everyone has a grill/rotisserie, but if you have an oven, then dry turkey is a ting' of da past!
Tip number 1- Dry brine your turkey. I'm sure if you google and check my online footprints, you will discover that I used to be a huge advocate for wet brines, but I've been DELIVEREDTT! Dry is the way to go. Basically all you're doing is "seasonin" your bird and leaving it uncovered in the fridge overnight. Dat's it.
My Dry Rub Recipe
1/4 cup kosher salt (I use Morton's)
1/4 cup blended brown and white sugar (My preference)
1 tsp fresh black pepper
1 tsp paprika
Blend all this together. Massage it into your bird. Refrigerate overnight uncovered and watch magic happen.
For the cooking and gravy check out the November issue of Bon Appetit. (Well look at that, I'm in that issue and I have copies for sale!)
Next, let's talk sides! STOP MAKING SHITTY SIDES! #YESISAIDIT
Why buy a decent bird, and dry brine it overnight to use stuffing out of a box. WHY? Look on my blog recipes, make a Johnny cake and then make Johnny cake stuffing. It's so easy and of course if you've been following me then you know my secret to amazing stuffing, well my mother's secret is CANNED TUNA FISH! After sauteeing your diced onions, celery, garlic add the tuna. Then add some turkey or chicken stock then the dried Johnny cake crumbs. Listen stop trying to make that one package of gizzard and tings season a whole pan of stuffing.
Btw, do you know the difference between stuffing and dressing? First person to respond correctly wins a free signed copy of the November Issue of Bon Appetit.
Are you team Canned or Fresh cranberry sauce?
Beyeh I'm team canned! I'm sorry, there's something nostalgic about those jelly rings.
Finally, we're aking mashed potatoes this year and here's why. 'Cause we are going to do it properly.
First of all you're going to need what is called a ricer. Oh....would you look at that, another click and you can have all the tools you need for the holidays. www.amazon.com/shop/simeonhalljr
There is NO making good mash potatoes without it. Sorry. Go buy one beyeh.
THE PERFECT MASH POTATOES.
2 1/2 lbs Yukon Gold potatoes
1 cup Heavy Cream
1 1/2 sticks unsalted butter
Kosher salt for the water a little to taste after.
Buy Yukon Gold apotatoes. Those big specialty stores in the east and west have it. (Sorry they don't sponsor me yet so....lol)
Peel your potatoes, cut into equal parts, add to salted cold water. (Always cook potatoes in salted water no matter what the recipe is!!!!) Bring to a boil and then simmer until fork tender. You can overcook potatoes for mash. Believe me I've done it many times.
Strain and then.....this is the most important part return it back to the dry pot and cook all the remaining water out. (As a young apprentice cook at Crystal Palace I learned why this was so important.) Do it. Trust me!
Add to the ricer and press. This has to be done while the potatoes are hot so be careful.
Finally add your remaining ingredients and enjoy.
There's so many variations of mashed potatoes, but let's get a basic simple perfect mash down pack first.
Please support my story. Get a copy and subscribe to Bon Appetit online for some additional pictures etc.
TANKS BEYEH!
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