Saturday November 23

Tom Talks Turkey

Tom Talks Turkey

All the tips and techniques you need

Second class added by popular demand!

Turkey Day is right around the corner which means you might be looking for some inspiration before you prepare the feast. Fortunately, Tom is ready to Talk Turkey!

Thanksgiving is one of Tom’s favorite holidays, with friends and family gathered around a table loaded down with a beautifully burnished bird, a casserole of crusty bread stuffing, and delectable side dishes.

For this class, Tom will discuss and show you how to cook turkey three different ways: Whole Roast Turkey, Roast Turkey Breast, and Palace Kitchen’s Fried Turkey Leg!

For the whole roast turkey, Tom will show you how to season a turkey with fennel seed salt and how to stuff smoked paprika butter under the skin. You’ll also learn how to roast the turkey over a bed of sliced onions which, when the turkey is finished roasting, yields a pan full of sweet roasted onions, melted butter and drippings that you can turn into a luscious gravy.

Tom has an abundance of tips to share on how to roast the perfect bird for your Thanksgiving table. Some topics include which type of turkey to buy, how to thaw a frozen turkey, whether or not to truss, and the best way to tell when the bird is done.

Of course, even the best roast turkey cannot stand alone, and Tom will also show you how to make his favorite side dishes for the big day.

We’ll start you off with a glass of Prosecco and a couple of appetizers perfect for Thanksgiving--Goat Cheese and Mushroom Crostini and Tom’s Mom’s Crab Dip with Russet Potato Chips.

As you watch Tom demo, he will regale you with stories and discuss ingredients and technique as you enjoy eating each course. Tom will also offer some advice for choosing wines for the Thanksgiving table, and you’ll taste the wines Tom chooses paired with the food. (Beverages included.) You’ll end with a slice of a moist, sweetly spiced upside-down gingerbread cake with a topping of thin slices of butternut squash that get candied and translucent as they bake in brown sugar and butter.

Welcome Tastes:(no demo)

  • Glass of Prosecco
  • Goat Cheese and Mushroom Crostini
  • Tom’s Mom’s Crab Dip with Russet Potato Chips

What You’ll Learn and Eat: (demo only) (includes Tom’s wine pairings)

Tom Talks Turkey:

  • Whole Roast Turkey:  Fennel Seed Rub Roast Turkey with Smoked Paprika Butter and Sweet Onion Gravy
  • Roast Turkey Breast
  • Palace Kitchen’s Fried Turkey Leg
  • How to make Turkey Enriched Stock (for gravy, no separate taste)

The Fixins:

  • King Boletus Rustic Bread Stuffing
  • Red Bliss Mashers with Celery Root and Parsnips
  • Cranberry Chutney with Dried Apricots and Fresh Ginger
  • Brown Butter Kale


  • Butternut Squash Gingerbread with Whipped Cream

If you have a question about this class, contact


Tom Talks Turkey

Hotel Andra
Saturday November 23
6:00 - 8:00 PM
Enroll $150.00