(SWEETWATER, Texas) – The smell of roasted turkey, simmering cranberries and freshly mashed potatoes signals that Thanksgiving is near — and for instructors in Texas State Technical College’s Culinary Arts program, it’s the most delicious time of the year.
Lyanna Cintron and Nathan Sheasby spend much of November helping their students — and sometimes curious home cooks — prepare for the annual feast. Their first piece of advice? Start with the turkey.
“Brine your turkey,” they said in unison.
A brine, Sheasby explained, is a simple mixture of equal parts salt, sugar and water, plus any aromatics that add flavor. But both chefs cautioned against relying on the pop-up thermometer that comes with most store-bought birds.
“I would recommend that you do not cook the turkey to the internal temperature of 165 degrees,” Cintron said. “Pull it out when it reaches 150 degrees and let it rest. You’ll get a perfect, moist turkey. Let it rest a minimum of 35 minutes.”
Their biggest rule for a successful bird, Cintron added, is simple, “Trust your turkey.”
The duo also shared a few safety and flavor tips for those frying or seasoning their main dish.
“Do not put a frozen turkey in hot oil,” Sheasby warned. “And when it’s thawed, lower it slowly.”
“Use the same seasoning you put on the skin of your turkey under the skin,” Cintron said.
While the turkey often takes center stage, both instructors agreed that the sides make the meal memorable.
“Throw out that can of cranberries,” Cintron said with a grin. “Buy a bag of fresh cranberries and orange marmalade, and simmer them together for the perfect sauce.”
Sheasby suggested using turkey drippings to keep stuffing moist, while Cintron recommended finely chopping the cooked gizzards and adding them for an extra boost of flavor.
For mashed potatoes, Cintron said warm heavy cream works better than milk and a ricer gives the best texture.
Cintron also said she enjoys preparing collard greens for the holiday meal.
“Do not use bacon in the collard greens, use a hamhock,” she said.
Of course, even professional chefs have their own holiday favorites. For Cintron, it’s curry shrimp. For Sheasby, it’s sweet potatoes.
“We hope everyone has a happy Thanksgiving holiday season,” Sheasby said.
Registration for the spring semester is underway. To learn more, visit tstc.edu.