Whether it's a slice of juicy white meat or a slab of greasy dark meat, the staple of a Thanksgiving meal is the turkey.
How a turkey is prepped and cooked differs from household to household. Some swear by an old family recipe. Some look to food magazines for inspiration. And some prefer to let other people do the cooking.
Whatever it may be, there are plenty of options for Turkey Day in metro Denver.
Attend a class
Uncorked Kitchen --; an interactive dining experience in Centennial --; has upcoming classes for those that need some inspiration or help in the kitchen.
Owners Eric and Katie Robbins opened the kitchen, at 171 S. Chester St., just over a year ago. The kitchen hosts a variety of events, including cooking lessons, private parties and date nights.
On Nov. 16, Uncorked presents a Taste of Uncorked - Thanksgiving Day Sides class. The hands-on lesson will leave participants with two classic dishes made from scratch, including a fresh green bean casserole and roasted sweet potatoes with a twist. And on Nov. 23, the kitchen is hosting a Take & Eat Pies class.
"You leave with your sides and pies for Thanksgiving so all you have to do is cook your turkey," Katie Robbins said.
Although the classes don't focus on prepping a turkey, chefs can answer any questions a turkey-cooker may have, Robbins said.
One of those chefs is her husband, Eric. He recommends two types of turkey-prep methods. The first is spatchcocking --; when the bird is flattened into one layer by removing the backbone --; which a butcher can do. In turn, the meat is moist and the skin is crunchier.
The reason Eric likes it is because he can get butter and herbs beneath the skin.
"And everything cooks at the same time," he said.
The second style Eric prefers is a roulade turkey. The bird is butterflied, filled with ingredients such as aromatics and greens, rolled up and roasted. For the inside, Eric likes to use a bitter green, such as kale, and sweet potatoes or cranberries.
"If you want a little crunch," he said, "you can put in some nuts, like pecans."
The final product is a slice of meat with a kick of flavor in the center.
Use your resources
One step into a supermarket and you'll find everything you need, from the recipe to the ingredients.
Several food-focused magazines, such as Saveur, Food & Wine and the Food Network, are sold in chain grocery stores. Some publications, like Bon Appetit Magazine, list ingredients and step-by-step directions. The easy-to-follow lingo makes cooking for a crowd a little less daunting.
And if you're in a time crunch, some supermarkets will prepare the entire Thanksgiving meal.
Whole Foods Market has a selection of Thanksgiving menus online, including the Classic Thanksgiving Dinner Menu, the Unexpected Thanksgiving Menu, the Vegan Thanksgiving Menu and more. All menu items include ingredients, directions, number of servings and nutritional information.
All you have to do is fill out a form online or in-store and voila --; your Thanksgiving meal is taken care of.
Make a reservation
If you want to skip the dirty dishes, several restaurants in metro Denver offer Thanksgiving Day specials.
Kachina Southwestern Grill, 10600 Westminster Blvd. in Westminster, is hosting an all-you-can-eat meal starting at 11 a.m. on Nov. 24. Recommendations are strongly recommended, said Andrea Keller, morning supervisor.
"People come back every year for the food," Keller said.
The cost is $45 per adult and $15 per child.
The restaurant serves a traditional turkey dinner with a southwestern flare. On the dessert menu is churros and spicy chocolate ice cream. Customers like the idea of unlimited food and being waited on, Keller said.
"And it's the atmosphere in the restaurant," she said. "It's just comforting."
Another option is Zink Kitchen + Bar. The Greenwood Village restaurant, at 7801 E Orchard Road, offers a Thanksgiving buffet from 11 a.m. to 5 p.m. on Nov. 24. Reservations are required. The cost is $37.95 for adults, $16.95 for ages 7-15 and free for ages 6 and under.
Zink will have a hot, cold and sweet bar equipped with traditional Thanksgiving plates, such as slow-roasted turkey breast with thyme country gravy, loaded mashed potatoes and house-made pumpkin pie.
The buffet is an experience, the restaurant's host, Ricky Pheng, said. The chefs are approachable, the service is quick and the food is comforting.
"We will make you feel like you're not just here to eat," Pheng said. "You're here to be a part of the celebration of Thanksgiving."
from Lakewood Sentinel - Latest Stories http://lakewoodsentinel.com/stories/Cook-or-be-cooked-for,238268
