Over 30 foodies from Santa Clarita, and as far away as San Bernadino and Orange County were treated to an evening of Thanksgiving culinary art thanks to J. Kenji Lopez-Alt, author of The Food Lab: Better Home Cooking Through Science (click to buy if you don’t have a copy already). Kenji walked us through a complete Thanksgiving feast from sides, to stuffing to prep and roasting of the main event, the turkey.

If you were able to make it, or if you are just curious, here are the recipes and techniques we learned that evening:

Step 1: Turkey Preparation via Dry Brining (it’s just better!)

http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

Step 2:  Spatchcocking (or Butterflying) A Whole Turkey

http://www.seriouseats.com/2014/11/video-how-to-spatchcock-turkey-thanksgiving.html

Step 3: Roast Turkey With Gravy

http://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html

Ultra Crispy Roast Potatoes

http://www.seriouseats.com/recipes/2011/11/ultra-crispy-roast-potatoes-recipe.html

 

Brussel Sprout Salad with Bacon Hazelnut Sherry Vinaigrette Dressing

http://www.seriouseats.com/recipes/2014/10/warm-brussels-sprout-salad-bacon-hazelnut-sherry-vinaigretter-recipe.html

 

Mashed Sweet Potatoes

http://www.seriouseats.com/recipes/2014/11/the-best-mashed-sweet-potatoes-recipe.html

Classic Sage and Sausage Stuffing

http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html

Again, a big thanks to Kenji for sharing recipes, tips and secrets with us.  Be sure to check out all of his work at http://www.seriouseats.com/thefoodlab.  Follow him on Facebook or on Twitter.  And if you want the book grab it from Amazon @ http://amzn.to/1P1i2vu

 

Food photos are courtesy J. Kenji Lopez-Alt.