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JKLA's Thanksgiving AMA (Patreon)

Published:
2023-11-16 07:49:06
Imported:
2026-06

Content

Here are my answers to many of the questions folks submitted over on YouTube about thanksgiving. From here on out, I'll be prioritizing questions posed over Patreon rather than YouTube, and I'll also try to answer questions in the comments here.

Before posting questions, please make sure that they haven't already been answered either in this video, or through a google search of my previously published material, thanks!

Comments

Veeral Tolia

Hey Kenji! Thanks so much for everything - your recipes have made me a rock star with my family. Last year, we loved your mayo-herb turkey. This year, we'd like to do a Tandoori turkey breast. Would you just use a tandoori spice mixture with mayo or should we marinate the turkey in the tandoori marinate? Thanks!

Jodi

I’m definitely spatchcocking this year. Can’t wait.

Eric Phillips

This is my 5th year in a row making your stuffing recipe. It’s always my favorite part of the meal

Keith Moritz

This requires a vacuum sealer, but I’ve had luck making mashed potatoes a day in advance, then putting them in food saver bag and get them as flat as possible. Then I just put the bag in boiling water for 20-30 minutes to reheat for serving.

Osama Rao

I have another question about dry brining. You mentioned that the wet brine should be 6% by volume of water. Whats the ratio for dry brining, i.e. how many grams of salt evenly distributed over the poultry? Should it change based on the bird (Chicken v Turkey) ?

MICHAEL LEVIN

Hey Kenji! I've gone ahead and ordered a bronze heritage turkey and the information I've found on the changes to make for cooking (vs typical bird) have been a little spotty and a little conflicting. So, heritage turkey. Best way to cook it? Temp or time changes? Breast protection since smaller? How much salt to weight for dry brine? Mayo method or any other better given different meat and flavor? Thanks for everything and being a great teacher and a good egg :)

Bo Bleckel

Made the mayo turkey last week for a Friendsgiving! As a on and off vegetarian, I’m now strongly considering eating poultry more regularly. Just too good!!

Victor Stover

I am making turkey for a group that includes dairy and egg allergies. I used the mayo recipe last year and loved it. Will using a vegan mayo work for that?

Illume Eltanin

This is much appreciated, thanks Kenji! I do have what may be considered a “unique” question: those of us who are Jewish make at least one festive meal a week, every Friday for Shabbat. I’m pretty sure many of us do chicken soup, roast chicken, and similar sides to Thanksgiving. However, after a full Thanksgiving meal, chicken may not be desired. Also, many of our guests may stay over through Shabbat, so we’ll be having full guest lists again. What would you prepare to keep the traditional Erev Shabbat festive meal, yet shake it up a little so it is separated from what was served for Thanksgiving? Would you go through the effort to do a braised brisket? Or something else entirely?

James Kenji Lopez-Alt

My Jewish friends here in the PNW do a roasted or grilled salmon for Shabbat on Fridays. Would that work for you?

James Kenji Lopez-Alt

Spatchcock it, dry brine it, and use mayo if you’d like. I use the method for my heritage turkeys every year. Just use a thermometer and don’t let the breast cook past 150-155 and you’re good!

James Kenji Lopez-Alt

It is not a per-weight ratio, instead it’s amount for the surface area of the bird which is hard to account for in a comment. It’s a visual thing - I imagine a light snow flurry on a New England parking lot haha If you want a ballpark figure, check my ultimate guide to dry brining on Serious Eats which is VERY thorough!

James Kenji Lopez-Alt

Using the mayo will give it a sort of hybrid flavor which k think would be very delicious (and predictable). A traditional tandoori marinade would sort of preclude crispy skin but could also be delicious.

Tom

Hey Kenji - bit more of a post-Christmas question - but relevant to Thanksgiving. Thinking of making a stock with the turkey leftovers / carcass, probably mixed with some chicken leftovers I have in the freezer. Would you recommend following same method as you’ve published (eg Food Lab) for chicken stock, or making any adjustments because it’s turkey?

Dougal Ballantyne

Kenji, are you able to share a list of what you keep ready and at hand beside your big chopping board (to the right in videos). Also any links to the chopping board and scraper (for tidying) you use?