The Chefs' Table Series TV Show
Thanksgiving: we think of comfort, warmth, Autumn and of course Turkey! The Chefs’ Table Series celebrates Thanksgiving with Verrill Farm, located in Concord, Massachusetts. Executive Chef Kevin Carey shows co-host Joe Murphy how to roast a 19lb. turkey; how to make stuffing and a unique way to display the turkey and stuffing on the Thanksgiving table. Chef Kevin offers some great tips on how long to cook a turkey and the best way to slice it.
Jennifer Verrill, co-owner of Verrill Farm prepares two traditional Thanksgiving pies: Pumpkin Pie and Apple Pie.
Kelsey Roth, certified cicerone and Marketing/Social Media Manager of Craft Beer Cellar explains to Jennifer Verrill why he chose Saison, Ommegang Hennepin for the craft beer pairing of the Thanksgiving Turkey. A turkey dinner is heavy and rich so a well carbonated beer with some bright flavors is called for. Ommegang’s Hennepin Saison is brewed with Grains of Paradise, Sweet Orange Peel, Ginger, and Coriander. This herbal combination will match the herbal stuffing, cut through the richness of mashed potatoes and gravy and bring a little citrus acidity to the turkey. An all around pleaser for the entire meal.
Carol O’Connor, co-host, interviews Chef Kevin Carey on the grounds of Verrill Farm to discuss his culinary experience, what is it like to work at Verrill Farm and many of his dishes.
serves 12-15 people
4 Quarts of cubed bread (except soft bread – makes a soggy stuffing)
1/2 lb. butter
1 quart small diced white onion
1 quart small diced celery
4 tbsp poultry seasoning
1/4 chopped parsley
2 tbsp. fresh thyme leaves or tsp. dry
2 tbsp. fresh sage leaves chopped
1 tbsp kosher salt
1 tsp black pepper
6 cups chicken broth
Any bread will work in a stuffing with the exception of soft white bread “sandwich style” bread.
This makes a soggy wet stuffing.
Use a firm white, wheat, multi-grain, or rye bread.
(Verrill Farm prefers a mix of different breads)
Be careful of nuts in breads with nut allergies and your guests.
Preheat the over to 350 degrees.
Place the cubed bread onto the baking sheets in a singe layer.
Bake for 15 minutes or until toasted and dry.
Remove from oven and transfer to a large bowl.
In a saucepan, melt the butter and add the onion, celery, poultry seasoning, parsley, thyme, sage, salt and black pepper.
Cook 10 minutes, or until the onions are translucent.
Add the chicken broth and bring to a boil for 1-2 minutes.
Pour the hot mixture over the toasted bread and fold the liquid with a spoon or spatula until most of the liquid has been absorbed.
The stuffing is ready to be baked, you can bake in casserole dishes, pumpkins, squash or in a turkey.
Bake stuffing at 350 degrees until it reaches 140 degrees in the center.
To bake in a turkey, cool the stuffing first, lightly fill the turkey with stuffing, do not pack.
Roast the turkey at 325 degrees, cook until the stuffing reaches 165 degrees in the center.
Roasting a Turkey
3 medium onions
6 celery stalks
1lb. carrots, sliced
4-5 springs of thyme
4-5 bay leaves
2 tbsp. kosher salt (in two steps)
1 tsp. black pepper
4 tbsp. melted butter
Preheat oven 350 degrees
Pat dry turkey with paper towels
Remove neck and giblet bag from the turkey
In a large bowl mix onions, carrots, celery, thyme, bay leaves, black pepper and one tbsp of salt.
Toss together and place 1/3 of the vegetable mix in the cavity of the turkey.
Place the remaining vegetable mix in the bottom of the roasting pan with the giblets and the neck.
Fold the wing tips of the turkey under the turkey.
Place the turkey on top of the vegetables in the roasting pan.
Brush the turkey with the melted butter and sprinkle remaining tbsp of salt over the turkey.
Roast for 15 minutes a pound, up to 25 lbs. 25 lbs. and above 10-12 minutes per pound.
Check turkey temperature in the thigh for a temperature above 180 degrees
7 cups apples – peeled and sliced
Scant 1/2 cup sugar
2 Tbs flour
1/2 Tsp cinnamon
pinch of nutmeg
Crumb Topping Recipe
1 cup of brown sugar
1 cup all-purpose flour
1/4 cup butter, diced
In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping in crumbly. Top your pie before baking.
Mix ingredients and put in uncooked 9” Pie Shell (pre-made pie shells available in local stores)
Cover with two cups of crump topping.
Tagged beer pairing with food, Carol O'Connor, Certified Cicerone, Chefs Table Foundation, Concord, cooking, cooking show, Craft Beer Pairing, Executive Chef Kevin Carey, Jennifer Verrill, Kelsey Roth, Ommegang’s Hennepin Saison, recipes, Thanksgiving, The Chefs' Table Series TV Show, Verrill Farm