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Turkey Talk: How Not To Burn Your Biscuits, Make Gritty Gravy Or Dry Out Your Turkey

Video by Nicholas Mcvicker

Turkey Talk: How Not To Burn Your Biscuits, Make Gritty Gravy Or Dry Out Your Turkey

GUEST:

Chef Bernard Guillas, executive chef, Marine Room

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Photo credit: Gregory Bertolini

An undated photo of Bernard Guillas, executive chef, The Marine Room

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Grand Marnier Chocolate Banana Cream Pie

Grand Marnier Chocolate Banana Cream Pie

Grand Marnier Chocolate Banana Cream Pie

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Thanksgiving is tomorrow — but don't worry, there is still time to make this year's turkey dinner extra special.

As part of Midday Edition's annual show dedicated to all things turkey, Chef Bernard Guillas, executive chef at the Marine Room restaurant in La Jolla, will answer questions about how to plan a Thanksgiving Day dinner with all the fixings.

Wednesday on Midday Edition Chef Bernard will share tips and tricks for roasting the tastiest turkey and cooking up delicious side dishes. He'll also share the recipes for his favorite desserts.

Chef Bernard is taking your Thanksgiving meal questions starting at noon. Call us at 1-888-895-5727 or tweet your questions to @KPBSMidday.

Maple Cider Smoked Turkey

Serves 6

Turkey

14 to 16 pound fresh turkey. Remove neck and giblets from cavity. Reserve for sauce. Rinse cavity thoroughly. Pat dry. Fold and secure wings under body.

Maple Cider Brine

2 gallons apple cider

2 ½ cups organic sea salt

2 cups maple syrup

1/4 cup liquid smoke

1 bunch thyme

1/4 cup freshly cracked black pepper

1 teaspoon ground pickling spice

Combine all ingredients in large pot. Heat to 160°F. Do not boil or it will harm flavor. Remove from heat. Cool to room temperature. Place turkey in brine in a non-reactive container (or plastic bucket). Place a heavy platter on top of the turkey to keep it submerged. Refrigerate 12 hours. Remove turkey from brine and pat dry.

Spice Rub

2 tbsp fennel seeds

2 tbsp mustard seeds

2 tbsp ground dried orange peel

1 tbsp fleur de sel

1 tbsp togarashi pepper mix

1 tbsp dried thyme

1 tbsp ground cumin

Process fennel and mustard seeds in a coffee grinder to a powder. Combine with remaining ingredients.

Cooking the Turkey

3 tbsp olive oil

1 cup peeled cipollini onions or pearl onions

30 small new potatoes, halved

20 baby carrots, peeled

20 baby beets, peeled

3 medium parsnips, peeled, cut into 1/2 inch pieces

1/2 cup unsalted butter to taste, sea salt and freshly ground black pepper

1 bouquet fresh herbs

Pre-heat oven to 350°F. Remove the turkey from brine. Rinse. Pat dry with a paper towel. Coat entire turkey with olive oil. Rub spice mixture on turkey. Bake turkey in a roasting pan, breast side up. Brush with glaze every 30 minutes. After 2 1/2 hours, surround turkey with vegetables dotted with butter. Season vegetables with salt and pepper. Cook 1 hour or until internal temperature reaches 160°F at thickest part of leg. Turn off oven. Transfer turkey to ceramic serving platter. Surround with root vegetables. Tent with foil. Keep warm in oven. Garnish with fresh herb bouquet before serving.

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