I am now a turkey expert, certified by the masters at William-Sonoma. Okay, maybe that is overstating it just a little, but I know more about turkey than I did three hours ago. I also know that adding dried cranberries to cranberry relish would make even the most die-hard devotee of the ocean-spray can shaped cranberry sauce come over to the homemade stuff.
Other tidbits that I learned:
Apparently, putting your knives in the dishwasher is a major, gasp-inducing faux pas. If you are going to invest in the good stuff (carbon steel, hand-forged, sudoku shuduko weinkoff something or other with African blackwood handles…), never let them enter a dishwasher. Skeptic that I can be, this failed to convince me until Master Chef Andy cut through a roasted, brined turkey like it was soft butter. I hereby solemnly swear that I will never shove my used-to-be-good knives in the silverware basket of said dishwasher again.
How to cut a turkey divides more families than the whole ‘beans or no-beans in chili’ debacle. One side at a time, thighs first, drumsticks first, breasts first, at an angle, straight down- oy, the possibilities are endless. According to Andy, you must first slice through the tendons attaching the thighs. If this proves difficult, you have either got knives like mine or you need to stick the bird back in for another few degrees. After the first slices to unattach the thighs, Master William-Sonoma guru Andy sliced the thighs and drums completely off, and then sliced the breasts in thin, straight slices. Wow- what a concept. NO nervous angling, no holding of the breath while you pray to keep digits intact. Just a beautifully carved turkey. I think even I could do that. Assuming that my kids are not eating tofurkey (see vegetarian posts below), that is.
William-Sonoma makes me covet things that I didn’t know I could covet. Portuguese linens, turkey shaped
Bundt pans, three-thousand dollar espresso machines, fish tweezers, hazelnut truffle oils… not to boast, but I must have fabulous taste, because each thing I liked happened to be the most expensive item on that shelf. Lighthouse pepper grinder for a hundred dollars? Check! Not that I own a single lighthouse, but with a pepper grinder like that, I could easily start. My budget is more of the Target sort, but Target has no fsh tweezers. Every self-respecting home chef needs those, right?
If you take a class at William-Sonoma, you get yummy free coffee drinks and lots of samples. You can even have seconds, because of course you need to be able to discern all of the subtle flavors that you are going home to recreate. It is like going to Whole Foods hungry on a Saturday afternoon- YUM!!!
I might have a touch of ADHD. I was listening quite earnestly to Andy, and then the butternut squash puree caught my eye. Back to Andy and the art of the turkey. Ooh, look at the beautiful linens behind Andy. Pay attention to the turkey, girly girl. Okay, where is the bathroom? In Pottery Barn? Darnit- whoa, look at the stuff in here… Wait, is the class over already?!? Hello?!
Promises of a breakfast/brunch class on Saturday morning dance in my head. Eggy dishes and good coffee with a little education thrown in- what could be better? Thank you Wiliam-Sonoma and Guru Andy!