It dawned on me a little while ago that this year will mark my 20th anniversary of hosting Thanksgiving Dinner. Though there were a few years in between when I took time off from hosting, for the most part, I’ve made it a point to welcome friends and family to my home and to my table for one of my favorite holidays.
My first attempt at roasting a turkey was actually the year I graduated college. It was an epic fail as I kept opening the oven door and not letting the turkey roast. After 10 hours, the bird still wasn’t cooked and I ended up discouraged and frustrated, daunted and fearful of failure.
Luckily, years later, I came upon Martha Stewart’s magazine, immersed myself in her recipes and was finally able to put together my first Thanksgiving feast with all the fixings. Over the years, I’ve edited and revised how I prep and roast my turkey as well as the side dishes and am passing on my best tips that I’ve acquired through trial and error.
The key is to plan ahead and know what will be served and back into how much time it will take to get the dishes ready for dinner. More importantly is having the proper tools at one’s disposal so as to prevent any last minute mini panic attacks.
I start buying items on my Thanksgiving list two weekends prior to Thanksgiving, leaving the turkey, basil, dairy, potatoes and green vegetables for the weekend prior to the holiday. I spread out the table setting prep from Sunday through Tuesday the week of Thanksgiving, checking the linens, silverware, glassware and dinnerware for cleanliness and washing and drying if necessary. Though I have a complete fine china setting, I find a more casual modern tableware to be easier to work with and less expensive to replace if something should get damaged or break, diminishing my stress level the night of festivities. I set the table by no later than Tuesday night.
I start prepping the turkey no later than the Sunday prior. About 14 years ago, a contractor who was working on on our home told me about brining. I hadn’t heard of the technique but he said that brining tenderizes the turkey and shared with me a very simple brine tip: use tons of kosher salt and fill a huge pot with ice, letting the turkey sit in the fridge for a few days.
I’ve since modified that recipe and just a few days ago found a handy brine kit with both the bag for a 30 lb bird and organic spices at Whole Foods. This upcoming weekend, I will take my large stockpot and after cleaning out the bird, rinsing it and seasoning it with brine and kosher salt in the bag, I’ll hoist it into the stockpot and fill it up with ice cubes, letting the dried herbs seep into the crevices of the turkey while it sits in the refrigerator for a few days.
On Thanksgiving morning, while I prepare breakfast, I’ll take the turkey out from the pot, rinse it out and pat it dry, let it rest on the roasting pan for an hour in room temperature while pre-heating the oven and start on the cornbread.
In every homemade feast, one should not be ashamed to get a bit of help. I’ve made cornbread from scratch in the past, but it takes a lot of ingredients to put it together and much longer to prepare. Last year I came upon the organic version of Marie Callendar’s cornbread which I couldn’t find at Costco or Smart & Final this year. Luckily, on my shopping trip to Whole Foods, I discovered they sold them so I bought a few packets. What I usually do is boil some organic corn to add to the mix before baking and after it’s done, I drizzle some organic honey. I test the doneness by placing a toothpick or small fork in the middle to see if it comes out clean. I set it aside on the countertop and loosely cover it with aluminum foil. An hour before the guests arrive, I place it in the warming oven.
After the cornbread is baked, I replace it with the turkey. I remove the middle rack, using an oven mitt and set the convection oven temperature to 475 degrees. The roasting pan and rack are incredibly important to having an evenly roasted and moist turkey. At any given time, the turkey could potentially dry out so having the proper tools during the process is key. The rack keeps the turkey raised, allowing the heat to circulate around all parts of the turkey so that it can cook evenly.
While the oven is rising to the proper temperature, I work on prepping the turkey. First I take either chicken broth/stock, white wine and/or lemon juice and give the turkey a rinse while it sits on the rack on top of the pan allowing the liquid to collect at the bottom of the pan which will allow some moisture to seep into the bird during the long roasting time. Then I take 2 sticks of butter and melt it in a saucepan at a low temperature while continuing my prep, watching to make sure it doesn’t burn. In the meantime, I take organic basil, rinse it out, dry the leaves on paper towels, remove the leaves from the stems and grind it in the food processor.
I’m now ready to season the bird, I take my black pepper and no salt seasoning, coating the outside, the inner cavity and flipping it over, coating the opposite side. Then I take the basil and stuff it in the main cavity and put a bit in the other end in the much smaller cavity. I halve or quarter a few lemons and stuff those in both cavities before tying up the legs and secure the turkey in twine, placing it breast side down on the roasting rack as the breast tends to dry out and cook faster.
By now, the butter should have melted. I cut up a piece of the cheesecloth which should cover the turkey that’s exposed, leaving a few inches extra to tuck under. I dunk the entire piece of cheesecloth and drape it over the body of the turkey using tongs and using a baster to pour any of the leftover butter gently over the turkey. It’s now ready to set in the oven and should be basted with two sticks of melted butter every hour. I set the timer for 50 minutes so I can start melting the butter and be ready to baste at the one hour mark, repeating the cycle of dunking the cheesecloth and using a baster to coat the turkey with liquid butter every hour. Depending on the size of the turkey and the specific oven, flip breast side up halfway through the cooking time and continue the basting routine. Aluminum foil is also important as the turkey nears the end of its roasting time. The wings tend to crisp up faster, depending on the oven, and the aluminum foil slows the process down a bit. I create a loose tent over the turkey in the last hour, allowing the heat to enter but shielding the skin from crisping up too quickly. Near the end of the roasting time, I test the temperature of the breast and the the thigh, lowering the temperature to 350 degrees.
When it’s close to the proper internal temperature and the skin looks like it’s starting to brown too much, I take the turkey out of the oven and let it rest on the countertop. It will still continue to cook from the heat as long as it’s covered with aluminum foil, preventing the heat from escaping. A sign that the turkey is cooked when the juices run clear.
Simultaneous to the turkey going in the oven, I start to work on the mashed potatoes. I place a pot 3/4 full of water on the stove and set it on high as I begin working on Martha Stewart’s recipe: https://www.marthastewart.com/319180/big-marthas-mashed-potatoes-with-cream-c
I’ve never bothered creating another recipe because Martha’s is so incredibly creamy that gravy becomes unnecessary reducing my time in the kitchen. Plus, it’s such an easy recipe that there’s no need to reinvent the wheel. I try to use Yukon Gold potatoes as they’re creamier but one thing to note regardless is it takes at least an hour to boil depending on your stove top. Test the potatoes for doneness by using a fork to see if they’re tender. Once they’re done, drain the potatoes in a colander and return the potatoes to the pot, letting them sit with cubes of ice to cool them for a few minutes. The skin easily peels off when the potatoes are hot but it’s a challenge because of the heat so adding a bit of ice makes the task manageable. Place the skinned potatoes in a bowl and quarter them on a cutting board before placing them into the Kitchen Aid mixing bowl with the ingredients. I omit the salt in mine so while mixing, I taste mine and add either some extra black pepper, butter or cream cheese which is why I double the amount of ingredients than what is called for in the recipe. My mixer is crucial in the preparation as nothing else I’ve used in the past has given me the desired end result. Once the potatoes are ready, I set the them aside in a pan and cover it with aluminum up foil as I work on my other dishes. An hour prior to our guests’ arrival I place it in the warming oven with the cornbread.
To add a bit of color, I usually incorporate a green vegetable dish. Last year, I boiled some frozen green beans and tossed it in some organic olive oil, a bit of garlic and zested it with some organic lemon. It was a very simple, colorful healthy dish.
This year, if Coscto has it in stock, I’ll probably roast some Brussels sprouts which are also very simple to make. I rinse the Brussels sprouts and pat them dry with paper towels. Then I halve or quarter them, placing them in a bowl, drizzling them with a bit of extra virgin olive oil, seasoning them a bit with sea salt and pepper and mixing the oil and spices throughout evenly, using my hands. I place them on an oiled aluminum foil resting on top of a cookie sheet and spread them equally across the pan. I roast them at 475 degrees and use tongs to flip each one after 10 minutes and depending on the oven, take them out after 20 minutes. They’ll have a beautiful slightly charred smoky caramelized flavor.
The last thing I prepare is the salad. I use organic baby spinach, slice up some organic English cucumbers, add organic honey cashews and organic dried blueberries and the salad is complete. I’ve added chunks of organic avocado and slices of organic white mushrooms in the past as well. I have 2-3 different kinds of dressing available for our guests.
Hosting a Thanksgiving dinner should not involve slaving away for days prior in addition to all of Thanksgiving Day. The key is to plan ahead and check off some of the tasks ahead of time. Some years, I’ve baked the cornbread a day or two beforehand. Conceivably, one could make the mashed potatoes early as well since both keep well and are easily reheat-able in the oven. It would minimize the tasks on Thanksgiving and alleviate the pressure to finish all the cooking in time. Last year, I used the disposable half steamers to serve the side dishes. I had them set up in wire chafing stands with chafing wick fuel keeping the food warm as we ate. Whatever leftovers we had, I covered them with aluminum foil and stored them in the fridge which made cleanup a breeze.
It’s also good to start an annual tradition or routine. For me, Thanksgiving begins with the Macy’s Thanksgiving Day parade as I start the prep and breakfast. It gets me in the spirit and the right frame of mind and signals that it’s a day of celebration. After that ends, I switch the channel to Food Network where they inevitably have a Countdown to Thanksgiving marathon on which helps add to the excitement and sometimes provides valuable last minute time-saving tips.
Thanksgiving is truly one of my favorite holidays because I have the opportunity to spend time with people I care about in the comfort of my home while enjoying a healthy, homemade, organic feast. I am always filled with gratitude that my life has been blessed with an abundance of friends who over the years, I’ve come to consider my family. Though not all of them can share the evening with me, Thanksgiving gives me the opportunity to give back to a select few and that is the cornucopia of the holiday for me.
Turkey checklist:
Turkey
Brine
Extra large stockpot
Kosher salt
Ice cubes
Twine
Cheesecloth
Aluminum foil
Saucepan
Roasting pan with roasting rack
Liquids: carton of chicken broth/stock, bottle of white wine and/or lemon juice
Baster
Tongs
Food processor
Temperature gauge
Oven mitts
Basil
Lemons
Black pepper
No-salt seasoning
8 sticks of unsalted butter
Carving board
Carving knife
Turkey plate
Mashed potatoes checklist:
3 1/2 lbs potatoes
16 oz cream cheese
2 sticks of unsalted butter
1/2 cup whole milk
1 cup heavy cream
Black pepper
Ice cubes
Stockpot
Colander
Kitchen Aid Mixer
Pyrex measuring cup
Serving dish
Cornbread checklist:
Marie Callendar’s mix
Extra virgin olive oil or spray
Cake pan or half steamer pan
Corn
Honey
Water
Baking/serving dish
Green beans checklist:
Stockpot
Frozen or fresh green beans
Lemons
Garlic
Extra virgin olive oil
Zester
Serving dish
Brussels sprouts checklist:
Brussels sprouts
Sea salt
Black pepper
Extra virgin olive oil
Aluminum foil
Cookie sheet
Serving dish
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We recently returned to the Beverly Hills location for my husband’s birthday dinner. As I had previously reviewed this restaurant before, I hadn’t anticipated writing another review but the exemplary service, the sensational quality of the food and the generosity of the manager warranted an update.
The morning before our reservation, I emailed the manager, Michael Hudson, who we had met on our last visit for our anniversary. I mentioned that it was my husband’s birthday and we were looking forward to seeing him again.
I didn’t hear back but sensed he had received my email as I did not get the usual confirmation phone call from Phillip. We arrived a few minutes late but didn’t wait long to be seated. We sat against the wall in the front section of the second floor close to the singers and pianist. It was the first time we sat in that specific section and it dawned on us that we could hear the music much better in that area so we’re making a mental note for future visits.
Our server, Summer, was likely the best server we have ever had at the restaurant. She was attentive but not overbearing. Her timing on refreshing our beverages was impeccable.
We started with the spinach salad which was split in half. It was perfectly dressed, not oversaturated with dressing.
The kitchen was slightly heavy-handed with the blue cheese but the bacon and crumbled hard-boiled egg was served in more equal proportion.
Next to arrive was the creamy, decadent lobster bisque which had chunks of lobster with each delectable sip.
The bisque always has the pleasure reflex, where one’s eyes roll to the back of the head on first taste. It just hits all the right notes, and no visit to Mastro’s is complete without this bowl of amazing goodness.
After the empty plates from starters were whisked away, our filets arrived. They were cooked perfectly, a bit charred on the outside with a warm, pink center. The filet was so tender I’m not sure a steak knife was even necessary.
The smell of sizzling, buttery beef wafting through the air was curtailed by the savory side dishes’ arrival.
The green beans were cooked just right, crispy but not overly oily.
The Gorgonzola mac n cheese had a slightly smoky top layer which enveloped a steamy, gooey, dense center.
The lobster mashed potatoes had very generous chunks of lobster intermixed with the luxuriously creamy potatoes.
Last to arrive was the trio of birthday cakes, courtesy of the restaurant. We were served with the mind numbingly decadent butter cake as well as a slice of the super rich chocolate cake.
New to the mix was the key lime pie which was a bit of a palate cleanser from the richness of the entire meal.
All in all, it was an amazing experience. The combination of dishes with the attentive staff made it the best night we have had at Mastro’s Beverly Hills. Thank you to Michael, Summer, your kitchen and staff for an impeccable evening.
Mastro’s Steakhouse
246 N. Canon Drive
Beverly Hills, CA 90210
https://www.mastrosrestaurants.com/Locations/CA/Beverly-Hills-Steakhouse/
Disclosure: As an Amazon Associate, the links provided above provide a referral fee for any qualifying purchases you make.
Disclosure: As an Amazon Associate, the links provided below provide a referral fee for any qualifying purchases you make.
I first heard about the opening of Coast on Eater LA. The week it opened, however, there weren’t very many details online or on social media.
Luckily, by the time the date of our reservation arrived, photos of a few of the dishes and the menu were posted on Yelp.
The restaurant was intimate with a relaxed, casual beach vibe. Lighting was on the dim side but bright enough to see comfortably within the space.
We had an eager and enthusiastic server named Walter who made our dinner experience seamless.
My husband and I started with a Japanese inspired seaweed salad which came with avocado, shiso, umeboshi and tagarashi. It had a sesame dressing and was quite tangy and crispy.
We also ordered the meatballs with polenta and mashed potatoes. The meatballs were moist and savory but the polenta stole the meatballs’ thunder. It was unbelievably rich and buttery. I could have eaten a plate of it by itself.
Dueling the polenta for decadence was the bowl of silky mashed potatoes. Both were incredible and truth be told, right as the busboy was removing the bowl from the table, I quickly grabbed the spoon and licked off the last bite.
At the other end of the table, our friends Sarah and Susannah ordered the octopus which had a slightly crispy exterior. The meat was not chewy like it ordinarily would be as it was tenderized by the preserved lemon, giving it a slightly citrusy flavor.
It also had a bit of heat from the harissa which was tempered with a few cubes of sweet potato. They found that dish to be absolutely divine and would highly recommend to those who don’t mind seeing the octopus in its full glory.
For dinner, I ordered the rockfish which came in a brown butter ponzu sauce and my husband ordered the mushroom risotto with arugula and mascarpone.
Of the two, my husband’s dish was better. It was mealy with a hint of cheese. His only complaint was the portion size. My rockfish had a slightly crispy outer layer and was quite tender but it lacked any sort of distinct flavor.
I also ordered a side of crispy fries which was deliciously crisp and piping hot.
Our friend Barbara ordered the wagyu sirloin which we sampled. The sliver of beef was incredibly lean and tender but apparently some of the pieces she ate were tough and marbly so there was some inconsistency on the quality and cut.
Susannah ordered the old school sand dabs which she found to be quite enjoyable and would likely order again. Of all the dishes, she had the biggest portion served for her entree.
In direct contrast was our friend Sarah’s entree, the shrimps “a la plancha,” which came with 6 small shrimps on the plate. They were fine but not exceptional and the portion was quite minuscule, closer in size to an appetizer.
Last to arrive was what I called Christmas on a plate. It was beautifully plated with pomegranate seeds encircling the butternut squash. The combination of the sweet and sour juices bursting from the plump pomegranate and blending together with the natural subtle sweetness of the squash created a unique and divine flavor explosion.
In sum, the octopus, meatballs with polenta, mashed potatoes, fries and butternut squash were our top shareable choices.
We thoroughly enjoyed our dinner and would recommend for adventurous eaters.
I think as the menu evolves, Coast will definitely be one to watch and visit again with our foodie friends. Based on the items we ordered, the courses had a hint of Japanese, a bit of Italian and a nod to classic American cuisine. The restaurant needs a bit more time to find its true identity and hone in on what it does best. In my humble opinion, the Italian fare was the most flavorful and satisfying so perhaps a menu that incorporates specialties from the Amalfi “Coast” might be best suited for this restaurant by the coast.
Coast
1017 Manhattan Avenue
Manhattan Beach, CA 90266
Grace Gambin
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