Good Food
French lessons learned for roasting a Thanksgiving turkey
Despite all of her time spent in Paris, cookbook author Dorie Greenspan had never spent a Thanksgiving in France. One spring, hoping to share the holiday with French friends, Greenspan scoured the markets for a turkey.
By Evan Kleiman • • 2m ListenDespite all of her time spent in Paris, cookbook author Dorie Greenspan had never spent a Thanksgiving in France. One spring, hoping to share the holiday with French friends, Greenspan scoured the markets for a turkey. Standing in line, other patrons offered their recommendations on cooking times for the small, 12-pound bird. “It looked like no other turkey I had ever had,” she remembers. “It looked like a French runway model — flat-chested and legs that went on forever.” Worried that it wouldn’t fit into her oven, it was revealed that turkeys in France are raised to fit into a French pan in a French oven. At 350º — “voila!”— dinner was served.
The full episode
9 of 13
Thanksgiving FAQs, vegan sides, first celebrations, French turkeys- 0:00Remembering first Thanksgiving tastes of green beans with fried onion
- 4:00Control freak how to’s for delegating tasks on Thanksgiving
- 6:47Getting the party started with jollof rice
- 8:45Bringing Korean vegan dishes to the Thanksgiving table
- 14:22In the battle of potato salad, Bryant Terry’s vegan version wins hands down
- 17:25Substituting turkey with cauliflower, mushrooms, cabbage
- 25:23Encountering one Thanksgiving’s biggest greens for the first time
- 27:33Looking for little effort to serve pescatarians, prepare a whole boneless fish
- 30:24French lessons learned for roasting a Thanksgiving turkeyYou’re reading this
- 32:59Using fish sauce with a Thanksgiving turkey
- 36:58Cutting through the richness with acid and some greens
- 42:19Flashing back to a first Thanksgiving in Philadelphia with Anya von Bremzen
- 46:34Can heirloom apples be used in Thanksgiving pie?
The full episode
9 of 13Thanksgiving FAQs, vegan sides, first celebrations, French turkeys- 0:00Remembering first Thanksgiving tastes of green beans with fried onion
- 4:00Control freak how to’s for delegating tasks on Thanksgiving
- 6:47Getting the party started with jollof rice
- 8:45Bringing Korean vegan dishes to the Thanksgiving table
- 14:22In the battle of potato salad, Bryant Terry’s vegan version wins hands down
- 17:25Substituting turkey with cauliflower, mushrooms, cabbage
- 25:23Encountering one Thanksgiving’s biggest greens for the first time
- 27:33Looking for little effort to serve pescatarians, prepare a whole boneless fish
- 30:24French lessons learned for roasting a Thanksgiving turkeyYou’re reading this
- 32:59Using fish sauce with a Thanksgiving turkey
- 36:58Cutting through the richness with acid and some greens
- 42:19Flashing back to a first Thanksgiving in Philadelphia with Anya von Bremzen
- 46:34Can heirloom apples be used in Thanksgiving pie?