Tavern on the Green Thanksgiving cooking tips

Tavern on the Green Executive Chef John Stevenson comes to Good Day New York with last-minute Thanksgiving cooking tips.

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Chef Stevenson online:

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Turkey Brine
12 lb turkey
2.25 gallons water
11 oz salt
15 oz sugar
2 oranges
2 oz whole peppercorns
3 sprigs rosemary

1. Warm the water, pour into large container. Roughly double the size of the water volume due to the displacement of the turkey.
2. Whisk in the ingredients.
3. Place turkey in brine solution.

Traditional Gravy
1 white onion, diced
8 oz butter cubed
3 oz all-purpose flour
32 fl oz turkey stock
2 sprigs thyme
Salt to taste
Pepper to taste

1. Sauté onions, and thyme in butter. Whisk in flour, cook until golden brown.
2. Slowly whisk in turkey stock.
3. Simmer for 30 minutes at a very low heat. Season with salt and pepper.

Croissant and Brioche Bread Stuffing
1 carrot
2 stalks celery
½ onion
8 oz butter
32 oz turkey stock
1 loaf brioche, cubed
9 croissants, day-old, cubed

1. Sautee vegetables in butter.
2. Add brioche 1/3 at a time adding turkey stock each time (you may not need all of the stock depending on your preference of bread stuffing).
3. Place mixture in a casserole dish, top with croissants and bake in the oven at 325 for 25mins.

Turkey Stock
4 carrots
1 head celery
2 onions
1 oz peppercorns
1 sprig thyme
1 sprig rosemary
1 turkey neck, roasted
2 lb chicken bones, roasted
3 gallons cold water

1. Roast bones and necks, place in large stock pot with vegetables and aromatics.
2. Cover with water, quickly bring to a boil and immediately turn down to a slow simmer.
3. Simmer for 4 hours.

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