Thanksgiving Hacks: Tips from Crop Bistro on how to make your holiday easier and tastier

Crop Thanksgiving: Turkey hacks

CLEVELAND - Whether you're cooking the holiday dinner yourself, ordering a pre-made meal or just want to go out to avoid doing the dishes, Crop Bistro and Bar has you covered this Thanksgiving.

For the home chef, Chef Tom Szoradi provided several simple hacks that the professionals use.

For the turkey, a compound butter can be made by mixing softened butter with any herbs and spices you would usually use for poultry. Szoradi recommends adding marjoram and chervil, saying the warm, savory herbs are underused by home cooks.

The handle of a large spoon can be used to separate the top skin from the meat of the turkey without tearing the skin. Szoradi then recommends rubbing the compound butter between the skin and the meat. As the bird cooks, the butter will melt and baste the turkey.

 

 

So, what's the different between dressing and stuffing? Szoradi says they are essentially the same recipe, except that stuffing is cooked inside the turkey, while dressing is cooked in a separate pan.

Though there are contradicting opinions on whether you should stuff the turkey, Szoradi says to go for it, saying that it releases the turkey juices into the stuffing and the flavors of the stuffing into the meat. The key, according to Szoradi, is to only partially fill the turkey cavity, leaving plenty of space for the air and heat to circulate around the stuffing. Overstuffing the turkey will often cause the meat to dry out.

The chef also outlines a few hacks for making roasted garlic potatoes and sweet potatoes with ginger caramel, both of which can largely be prepped the day before your holiday celebration.

 

 

 

For those who would rather leave the cooking to the pros, Crop Bistro and Bar has two options.

If you'd like to spend the day relaxing at home without doing any of the cooking, the restaurant offers a completely prepared package deal that feeds 15-20 people. The meal includes a 24-pound turkey, all of the side dishes listed on the special menu and desserts for $180.

Pre-orders for the to-go Thanksgiving package will be accepted up until Friday, November 17. For more information or to place an order, email events@cropbistro.com with your desired pick up time.

 

 

For those who rather not entertain at home, Crop Bistro and Bar is also open on Thanksgiving, serving a traditional holiday dinner from 1-8 p.m.

The special sit-down holiday menu includes:

  • Organic roasted turkey with stuffing and gravy
  • Roasted garlic mashed potatoes
  • Confit sweet potatoes with maple glaze
  • Homemade cranberry sauce
  • Sauteed Brussels sprouts

The special menu is $30 per person, with a $10 kids menu for ages 5-12. Children 4-years-old and under eat for free.

The restaurant's entire menu will also be available at the regular prices.

The event is expected to sell out, so reservations are recommended. For more information or to make reservations, visit opentable.com/crop-bistro

 

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