Center of the Plate | D'Artagnan Blog

How to Carve a Turkey Like a Pro

So much time is spent planning the cooking for of Thanksgiving, but there’s also the carving and serving of the turkey to consider. Once the object of attention is done roasting, there’s a flurry of activity while it rests (you do let the turkey rest?) and you pull everything else together. That is not the…

Thanksgiving Help: Download Our Turkey Roasting Guide

Cooking Thanksgiving dinner can be an intimidating task, especially if you aren’t experienced. How often do we get to practice roasting a turkey? With the large turkey taking up so much time in the oven and all the side dishes to orchestrate, it’s no wonder the average home cook can be overwhelmed by the task….

Making Thanksgiving Dinner for a Small Party

Hosting a smaller group for Thanksgiving? You may not want to roast a whole turkey, but rather a turkey breast. Or perhaps make a special occasion roast like this Crackling Roast Porcelet Rack with Fennel & Apples. Here are a few holiday-appropriate recipes that will serve 4 to 6 people. Start with the main dish decision, and then…

5 Fantastic Fall Recipes with Apple Cider

Not just good for drinking, apple cider is also great for braising and making sauces. We’ve got a few recipes here to get you started. So raise a glass of the cider of your choice, be it hard or soft, hot, cold, or mixed in a cocktail, and toast autumn with us.

Think Outside the Bird: Stuffing & Dressing Recipes

There are a few things on a Thanksgiving menu that are non-negotiables, and stuffing is one of them. Whether you are serving turkey, goose or capon there’s always room for stuffing. Even with a turkey alternative like wild boar, venison, or pork, a side dish of the good stuff is a welcome part of the…

Heritage Turkey Making the News

When it comes to heritage turkeys, beware of imposters, says Bloomberg. “Spending big on ‘heritage’ is no guarantee you’ll get a pure-blooded bird.” Yesterday’s article quotes our own Ariane and points out that some turkeys are being sold as “heirloom,” a term normally associated with fruits and vegetables, not turkeys. There are confusing marketing terms…

Best Way to Cook a Turkey: Poached & Roasted Bresse-Style

We’ve already discussed the pros and cons of turkey brining here. For those that want to go beyond the brine, there is the Bresse style of poaching a turkey. Ariane is a huge proponent of this style of cooking from Bresse, the capital of all things poultry in France. Why? Because poaching a turkey, chicken…

Thanksgiving Cooking: Pan Gravy Secrets

Nothing is better for dressing a turkey than delicious, old-fashioned pan gravy. Some people think the whole meal is just an excuse to make gravy. Pan gravy derives its flavor and character from a rich stock, and the wonderful juices and dripping fats from the roasting bird that collect in the pan. Read on for an…

White Truffle Season is Here!

We have good news … and not-so-good news. White truffles are back! But this year the season is off to a rough start. Weather conditions have resulted in a poor harvest, so there are fewer truffles to satisfy the market. Many of the truffles are not even leaving Italy. The result, of course, is that any…

Holiday Recipe: Roasted Capon with Cognac-Mushroom Sauce

What’s a capon? We call it the super chicken. A capon is a rooster that is gelded at a young age and raised until it’s between 7 and 12 pounds. Bigger than a hen, with a broad breast, the capon makes the perfect holiday bird (a great alternative to turkey at Thanksgiving). In fact, it’s…

Results of The Kitchn Turkey Review

One of our favorite websites The Kitchn reviewed 4 turkeys they ordered online – including D’Artagnan Organic Turkey – and while each turkey had its merits, their final favorite was our organic bird! Read Danielle Centoni’s turkey tasting article, and order your organic turkey soon! Thanksgiving is coming, and we have limited supplies of these fine birds….

How to Truss a Turkey

Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during…