Carving Turkey Like a Pro | Tuesday's Tip of The Day!

Yes, a grand 12 plus pound turkey can be intimidating as it’s big, hot, slippery and juicy, but before you hand over the carving knife and fork, let’s roll up our sleeves and do it together!

Carving Knife: First of all, a sharp carving knife and fork are essential! Sur La Table offers sharpening services year-round and sometimes even offers free sharpening services right before the holidays.

Cutting Board: If you don’t have a rimmed cutting board, consider placing a cutting board inside a large rimmed baking sheet which will catch the juices perfect for your gravy. Make sure you place a damp paper towel under the baking sheet to protect your counter and also to keep the sheet from sliding on the counter as you carve. 

Apron and kitchen towel: Carving a turkey can get messy, dress accordingly.

Rubber Gloves: If the turkey meat is too hot to touch, use clean (as in brand new and not the ones you use for washing dishes, uh-hum) kitchen gloves or double up on the throwaway (un-powdered) kind. This will help tremendously!

Carving: There are great videos on YouTube that offer step-by-step instructions on carving turkeys, but here is my verbal (and super easy) breakdown:

1.   Position the Turkey: First, cut the cooking twine and release the legs. Using a firm grip, rotate the legs away from the bird on either side to dislocate them at the hip. This will help stabilize the turkey and keep it from rocking back and fourth on the counter as you carve.

2.   Remove the Wings:  Cut in between the joint bones and remove the wings. You won’t find much meat on the wings but they are great in your stock!

3.   Remove the Breasts: Find the bone that runs straight down the middle of the turkey in between the two breast plates. Position your knife on one side of the bone and slant your knife blade away from the bone releasing the entire breast.  Transfer to a carving board, thinly slice (if desired) and repeat with the second side / breast.

4.   Remove the thigh and leg combo: use your knife to cut between the joint of the thigh and carcass (the area that you dislocated during step one). Repeat with the other thigh and leg combo.

5.   Make a Wish! Next, use a small knife to remove the wishbone which is located under the neck and at the very tip of center bone which separates the breast plates.

Servings Tips:

1.   When serving turkey, consider pre-slicing the meat (breast and thigh) and separating dark and white meat on the serving platter. Any remaining bones and even the carcass can be (and should be) saved for turkey stock.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Thanksgiving Prep School | Tuesday's Tip of the Day!

As we near that time of year where we dust off our favorite serving dishes and adorn the dining room table with amber-hued candles and decorations, it’s also time to start planning your Thanksgiving feast! If you are still looking for a collection of recipes for Thanksgiving, make sure you visit the “recipe” tab at The Table Together for an entire collection of recipes perfect for sharing around The Table Together, like my super simple whole roasted turkey, sweet potatoes with roasted marshmallows and toasted pecans, and pumpkin pie with gingersnap crust (to name a few). For those of you on social media, “like” me @thetabletogether on Facebook and Instagram and I will share a fresh new recipes every day for one full week leading to T-Day!

Instead of allowing the menu planning, shopping and cooking overcome and consume you, focus your energy toward creating a plan including dates and times of each item that needs to be completed by T-Day. Simply put, follow your plan and come dinnertime, all components will come together and Thanksgiving dinner is served! So, how do we get there?

1. Create a plan, also known as “production list:” First and foremost, it is absolutely critical that Thanksgiving is approached with a plan! To do this, simply write out a list of all items you plan on serving, including those items friends and family are bringing with them. Next, create a timeline for each item in terms of what they need to be completed. Whipping cream needs to be made and refrigerated. Turkey needs to be defrosted, brined (if applicable), cooked, rested, carved, served. Pie needs to be made, chilled overnight and served with whipping cream. Stuffing needs to be made, baked and rested. Mashed Potatoes need to be cooked, finished, re-heated. Etc… As you create your timeline, keep in mind that you have 1 oven, 4 burners and x workspace. Be realistic with what you can do at one time and possibly adjust your menu to accommodate. This game plan will also help you determine what you can do in advance to expedite time in the oven and precious real estate in the fridge. Start writing your production list now so you have time to simmer on it and make changes as needed – Yes, pun intended!
2. Dig Deeper! Take your production list to the next level! For each dish and even the grocery shopping, write down all components from a labor standpoint to help allocate the appropriate amount of time for each task. For example, mashed potatoes: Scrub potatoes, peel potatoes, cube potatoes, cook potatoes, mash potatoes, heat milk, add milk & butter, season, re-heat. Next to each task, estimate how long it will take you to complete it, for example, 15 minutes to peel all the potatoes, 20 minutes to cook the potatoes, etc. Create a timetable from 0 minutes to mealtime. This will also help you determine when you should fire the potatoes, put the turkey in the oven, or remove the butter from the fridge. It also helps you gage when guests should arrive and when a second or third set of hands would be helpful.
3. Prioritize your list! Now that you have a good understanding of how much time each item will take to complete, go back through your list and organize dishes by the amount of time that will be needed. For example, Turkey needs to come out of the fridge 1 1/2 hours before it goes in the oven and I need 30 minutes to season and truss the turkey before it cooks for 3 hours (depending on size of bird) and then rests for 30 minutes. If dinner is at 5:00, I need to pull the turkey out of the fridge at 11:30. Use your mealtime as a starting place and fill in all the different times action is needed for each dish starting with the items that will take the longest and going straight to dessert and coffee – P.S. don’t forget the sugar and cream!  
4. Don’t Forget the Accompaniments: Don’t forget the small details, like butter and jam for the rolls, sugar and cream for coffee, ice and lemon for the water, salt and pepper for the table, flowers, place cards, music, candles, extra trash bags, to-go containers, wine openers, cooking twine (to truss the turkey), etc.
5. Stick to the schedule! Whatever you do, try your absolute best to stick to your schedule! Your production list is the key to success, and now that you have the key, you hold the power!

By having a plan and sticking with it, you will no doubt make cooking and hosting Thanksgiving a success while allowing ample time to gather around The Table Together!

P.S. have questions for hosting your first or 20th Thanksgiving? In need of recipe inspiration for a Thanksgiving potluck? I am available 24/7 at The Table Together.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Segmenting Oranges | Tuesday's Tip of the Day!

As we embrace cooler weather and the bounty of citrus at our local farmer’s markets, finding ways to incorporate them throughout our weekly menu rotation can be daunting and repetitive. Quickly segmenting oranges and grapefruit of any variety is an excellent – and impressive – way to take any dish to the next level.

Follow these easy steps to segment citrus like a pro:

1. Trim the bottom and top of each so that it can freely stand upright.
2. Using a sharp knife, carefully trim away the peel going just deep enough to remove the pith while not wasting any of the fruit.
3. Lay the orange or grapefruit on its side and using a small pairing knife, trace each segment by placing your knife just inside the membrane on both sides of the segment. Gently remove the segment with the tip of the knife. Repeat all the way around either holding the orange in your hand or on a cutting board (the safest option!).
4. Once you have removed all segments, squeeze the leftover membrane (if appropriate) into a small bowl reserving the juice for a quick vinaigrette or even a sweet (pun intended) addition to a sauce or marinade.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

The Skinny on Summer Salads | Tuesday's Tip of the Day!

When you think about a salad, most often you consider the leafy green type with a simple vinaigrette and maybe a few nuts, cheese or veggies to finish. Simple and straightforward, which is sometimes all you need. When the moment is right for a little something extra, consider taking your salad to the next level by including other ingredients that take an ordinary salad to extraordinary levels! 

Here are a few ideas to “wet” your appetite, if you may:

• Orange / Grapefruit Segments
• Dried blueberries or cherries
• Dates
• Spicy Arugula
• Kale (and the numerous varieties)
• Carrot or zucchini ribbons
• Blackberries/Blueberries/Strawberries
• Swiss Chard
• Grilled Corn
• Cucumber
• Peaches (grilled or not)
• Tomatoes (heirloom or cherry)
• Summer squash
• Feta / Blue Cheese / Goat Cheese / Cotija / Queso Fresco
• Pumpkin Seeds / Walnuts / Toasted Pecans
• Mint / Thyme / Parsley / Cilantro
• Lime / Lemon / Orange Juice
• White Balsamic / Champagne / Raspberry / Fig Vinaigrettes
• Walnut / Cashew / EVO / Peanut / Avocado Oils
• …to name a few

Need a little inspiration?  Try one of these fun combinations!

• Watermelon + Mint + Feta
• Grilled Corn + Avocado + Lime + Queso Fresco
• Grilled Peaches + Honey + Toasted Granola
• Tomatoes + Burrata + Garlic Oil
• Berries + Kale + Goat Cheese
• Zucchini + Lemon Zest + Pine Nuts + Feta + Spicy Arugula
• Summer Squash + Quinoa + Cherry Tomatoes + Basil

Whichever combination you choose, have fun with it and remember, the sky is your limit so get creative and go big!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cooking for Guests | Tuesday's Tip of the Day!

When cooking for guests, or even a date, never ever try making a dish for the first time! Beside adding more stress to your plate – literally – cooking a new recipe can easily turn from a great idea to disaster!  Here are a few other tips to consider when preparing your menu.

Be Realistic:

Regardless of how many people you are inviting, always be realistic about what you can manage. For example, how much counter space do you have? How many burners, and ovens will you need at any given point? And this should be a given, but do you have enough manpower to execute all components for each dish? Don’t rely on your guests to help as they may be in the mindset of mingling and not cooking.

Set the Table:

One thing you can do to save yourself the day of, is to set the table the day before. Don’t forget to add flowers to your shopping list!

Menu:

Write down the menu, print any recipes you need and pull out the serving pieces for each dish. This way you know that everything will have a home and can easily be transferred once ready. I go a step farther and place a sticky note in each serving dish so when its time to serve, there is no question what goes where.

Shopping:

Actually write a shopping list and try to purchase as many items as you can  (the non-perishables like stock, canned items and sturdy vegetables like potatoes for your famous au gratin) as far in advance as possible. This way, the day before you are simply picking up proteins, lettuce and flowers.

Timing:

Write out a quick overview of when items need to be removed from the fridge (especially any proteins), when the oven should be turned on, when to start cooking, adding finishing touches, tossing, plating, serving, filling water glasses, corking wine, etc. Nothing is worse than a wilted salad and cold casseroles.

Execution:

If people ask to help, they most often genuinely mean it! This can especially come in handy when its time to serve and dishes are just finishing cooking. Have them help plate, garnish or even bring to the serving area. People like to feel included as if they were a part of something so offering them a simple task “can you grab me the platter that says pork chops” can easily do the trick. Don’t ask them to cook or cut anything as chances are they didn’t dress for an evening of cooking. And lastly, always offer them an apron.

Finishing:

As guests finish their meal, don’t collect plates until everyone is finished eating. This way, no one feels rushed. You can always say something like “I am going to start the coffee, would anyone like some with their dessert?” for a nice subtle way to encourage faster eating.

And lastly, as your guests make their exit, always thank them for a wonderful evening even if they didn’t thank you.

Now with that, let’s set The Table Together!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!