Thanksgiving Preps

 

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Video Transcript

Chuck Denney (UT Institute of Agriculture)
Wedged between Halloween and Christmas, Thanksgiving sometimes gets short-changed as a holiday. But when it comes to food, is there anything better?

Donna Calhoun (UT Extension)
“Oh I love Thanksgiving too. It is about the food and the family.”

Chuck Denney
UT Extension agent Donna Calhoun from Polk County is our Thanksgiving chef today. One of the most common beefs about the bird is that it’s too dry. But Donna is making a brined turkey.

Donna Calhoun
“To brine our turkey, we’re first going to add our ice water.”

Chuck Denney
Two gallons to be exact for this 15-pounder. Then toss in two cups of salt, four cups of brown sugar and some rosemary and thyme. Let it marinate in the frig for 6-to-8 hours, and then cook at 325 degrees for three hours. Calhoun advises to not overcook turkey to avoid dryness. Once this brined bird is browned, you’ll have a succulent main course

Donna Calhoun
“Use a food thermometer and only cook to 165 degrees in the thickest part of the thigh. It should take less time to cook the turkey, and it should be juicier.”       

Chuck Denney
Famed American Benjamin Franklin wanted to make the turkey our national bird instead of an eagle. There’s no evidence that turkey was actually served at the pilgrim’s first Thanksgiving, but it certainly has become the best-known symbol of this holiday.
    We also need fixins’ to go with the bird, and Donna is creating a delicious dressing made of toasted bread ....  ( “Kind of cube it.”) ... also onions, celery and giblet broth. Donna recommends you cook dressing separately from the turkey for food safety purposes.
    This is part of UT Extension’s class called “Culinary Arts for Everyday Cooks” - which also includes lessons in Mediterranean dishes, seafood surprises and how to prepare quick meals.

Donna Calhoun
“The Culinary Arts classes are really for the beginner or as I like to say for the pro who would just like to renew their passion for cooking.”

Chuck Denney
We’re not done yet. Time to top off this meal with something sweet. Meigs County Extension agent Meagen Brown is whipping up a special dessert.

Meagan Brown (UT Extension)
“I think lot of people always think it has to be pumpkin-related. It has to be pumpkin pie, a pumpkin cheese cake, so we’re going to try something a little different today. We’ve got a lemon coconut pound cake - kind of maybe surprise your guests - maybe give them something different.”

Chuck Denney
Ingredients include butter, sugar, eggs and whole milk mixed in a bundt container and later topped with delectable white icing.

Meagan Brown
“Now we’re going to bake it in an oven at 350 degrees for 75 to 90 minutes. It’s going to take a while for this cake to cook, but then you’re going to have a fabulous dessert to serve.”

Chuck Denney
We may have lots of traditions regarding Thanksgiving, but there are no real rules. Cook what you like, and maybe even experiment a little this year. Give this holiday its due.

END

NOTE: UT Extension offers the culinary cooking classes throughout the year.
Check the office in your county for dates and types of cuisine.