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Kitchen envy: 9 tips for a big holiday dinner in a small space

Food » Planning ahead and being organized is the key.



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Rest the turkey » After you remove the roasted bird from the oven, "let the thing hang out for 45 minutes" without covering it with foil, said Lower. Use the resting time to finish the mashed potatoes, dress the salad and make the gravy. You can also put stuffing, sweet potatoes and other side dishes back in the warm oven to reheat. Besides freeing up the oven, letting the bird rest allows the juices to redistribute, Lowder said. "Slicing the bird will be easier and it will look prettier on the plate."

Thanksgiving cooking classes

Here are a few cooking classes to help you get prepped for the holiday meal.

Perfect turkey » Wednesday, Nov. 20, 6:30 p.m. $30 Harmons Station Park, 200 N. Station Parkway, Farmington.

Non traditional holiday meats » Friday, Nov. 22, 6:30 p.m.; $50, Harmons Bangerter Crossing, 125 East 13800 South, Draper.

Holiday pies » Saturday, Nov. 23, 11 a.m. to 2 p.m., $55; Salt Lake Culinary Center, 2233 S. 300 East, Salt Lake City; 801-464-0113.

Holiday pies and desserts » Saturday, Nov. 23, noon, $40; Harmons Bangerter Crossing, 125 East 13800 South, Draper.

Simple sides » Friday, Nov. 22, and Monday, Nov. 25, 10 a.m., noon and 4 p.m., $5 per person; Sur La Table, 10 Rio Grande St., Salt Lake City; 801-456-0293.

Pleasing pies » Saturday, Nov. 23, 9 a.m., 10:30 a.m. and 1:30 p.m.; $5 per person; Sur La Table, 10 Rio Grande St., Salt Lake City; 801-456-0293.

Sides made easy » Monday, Nov. 25, 6:30 p.m.; $100; Sur La Table, 10 Rio Grande St., Salt Lake City; 801-456-0293.

Take-and-bake pies » Tuesday and Wednesday, Nov. 26 and 27, 11 a.m.; $85; Sur La Table, 10 Rio Grande St., Salt Lake City; 801-456-0293.

Last-minute holiday help » Borrow a kitchen in two-hour blocks and get help from a chef to prepare holiday sides; Wednesday, Nov. 27, 3:30 p.m. and 6 p.m.; $60 Harmons Bangerter Crossing, 125 East 13800 South, Draper.

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Spatchcocked Turkey

1 (14-pound) turkey

Olive oil

Salt and pepper

3 carrots, roughly chopped

4 celery ribs, roughly chopped

2 yellow onions, quartered

Several thyme sprigs

2 bay leaves

Equipment:

Heavy-duty roasting pan, a large rimmed baking sheet or, if all else fails, a large rectangular casserole dish.

Instant–read thermometer

Large skillet

Tongs

Aluminum Foil

2 Bricks

Preheat oven to 375 degrees or preheat grill to medium-high.*

Double wrap two standard size bricks in aluminum foil and place in the oven as it preheats.

Place chopped vegetables along with thyme sprigs and bay leaves in bottom of pan.

Remove giblets bag and neck from turkey’s cavity. Rinse bird and pat dry with paper towel, inside and out.

Place the turkey, breast side down, on a work surface. With kitchen shears, cut through the bones along both sides of the back bone and remove it. Trim off any excess neck skin.

Spread the bird open, skin side up, on the cutting board and press down firmly against the breastbone with the heel of your hands until the bone breaks and the bird lays flat.

Tuck the wing tips back and under the wings so they lie flat against the breast.

Rub the turkey all over with olive oil and season with salt and pepper.

Heat a large skillet over medium heat. Add oil to the skillet to coat.

Place the turkey, skin side down, in the pan. Cook until the skin has turned a deep golden brown. About 10 to 12 minutes.

Remove the turkey from the skillet and place on top of your cut vegetables in your baking vessel skin side up.

Carefully place the two oven-heated brinks on top of the turkey breast and place in the oven.

Roast for 75-85 minutes or until breast meat has reached 160 degrees. Cooking time will vary depend on turkey size and oven. Begin taking thermometer reading 30 minutes into the roasting process.

Place turkey on a carving board, tent with aluminum foil, and allow to rest for at least 20 minutes.

Carve and serve.

*To grill: Follow recipe above, omitting the vegetables and herbs. While the grill is preheating, heat your aluminum wrapped bricks on the upper rack of your grill. Place your prepared turkey skin side down on the grill. Cook covered until the skin has turned a deep golden brown, about 8 ti 10 minutes.

Turn bird. Place the two preheated bricks on top of the turkey breast to weight. Close cover and cook until your instant-read thermometer reaches 160 degrees.

Remove turkey from the grill, transfer to carving board, tent with aluminum foil, and allow to rest for at least 20 minutes.

Carve and serve.

Servings » 10-12 with leftovers

Source: Salt Lake Culinary Center



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