The star of the Thanksgiving table, let us be your guide to the perfect turkey – moist, flavorful, a show-stopper!
During this weekend’s in store technique classes at Williams-Sonoma, understand the differences in turkey selection, what brining is and does, the secrets to roasting, and lastly how to carve like a pro. Whether this is your first Thanksgiving turkey or your 20th – this class will surely uncover and refresh your turkey knowledge before its time to turn on the oven!
- This hour-long technique class is FREE and includes tastings of prepared dishes.
- Participants enjoy 10% savings on select same-day store purchases.
- Available at all stores; class times vary by store location.
- Class size is limited so call your local store to register.
In case you missed out on any of our previous classes, don’t worry, you can download the brochures here.
2 comments
Have you used cheese cloth on turkey during roasting ? What is procedure ?
Thanks
I have a question regarding making gravy. The last 4-5 years when I remove the turkey from the oven, there are hardly any drippings at all. I feel this must be due to the leaner birds that are raised today. Consequently my gravy isn’t very plentiful or flavorful. What would you suggest?