Recipes & Reads Culinary Labs

Recipes & Reads Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads Culinary Lab workshops.

Was Turkey Served at the First Thanksgivings?

Historical evidence suggests it’s more likely that ducks or geese were on the table than turkey. Turkey didn’t become a holiday staple until the 1800s, when it gained popularity for being plentiful, affordable, and large enough to feed a family. The tradition was further cemented in 1827, when writer Sarah Hale described the “ideal” New England Thanksgiving dinner in her novel Northwood, placing a roast turkey “at the head of the table.” Hale later campaigned for Thanksgiving to be recognized as a national holiday, a dream realized in 1863.

(Image by Ernest_Roy from Pixabay)

Looking for a moist, flavorful turkey? Try this dry-brine recipe:

· 1 ½ tsp ground black pepper

· ½ tsp ground allspice

· 1 ½ tsp dried thyme

· 1 ½ tsp rubbed sage

· 3 ½ Tbsp kosher salt

· 1 whole turkey (13–14 pounds)

Instructions:

1. Four days before cooking, combine pepper, allspice, thyme, sage, and salt in a small bowl.

2. Place turkey breast-side down on a large sheet pan. Using heavy-duty kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey breast-side up and press firmly with the heel of your hand to flatten (spatchcock) until you hear a crack and the bird flattens.

3. Set the turkey, breast-side up, on a rack placed inside another sheet pan. Tuck the wing tips under the forewings. Flip breast-side down and season with half the spice mixture. Turn back over and season with the rest.

4. Refrigerate, uncovered, on the lowest shelf for 4 days.

5. On cooking day, let the turkey sit at room temperature for 1 hour. Preheat oven to 425°F with a rack in the center.

6. Roast for 30 minutes, then reduce temperature to 350°F and continue cooking until the thickest part of the breast reaches 155°F (about 40–50 minutes more). Rest for 15 minutes before carving.