ITS THE BIGGEST SALE OF THE SEASON! SAVE UP TO 30%* ON BESTSELLERS AND MORE!
Our Place | All Together Now! With Chef Ed: WEEK THREE ALL TOGETHE WITH CH
It's time to bring all the pieces together.The goal is to space out your cooking through the week.Theres no need to be a hero and
cook the whole meal in one day! Heres a schedule based on a traditional menu: YES, CHEF
Sunday: Pies Pies take up a lot of work space, they get messy, and they’re the most temperature sensitive in the oven. Knock them
out before the week starts to ramp up, and you’ll be thankful later. Note: No judgment if you decide to skip this step and buy
premade pie. Just make sure to order them early as they tend to sell out for Thanksgiving! Sunday PIES Pies take up a lot of work
space, they get messy, and theyre the most temperature sensitive in the oven. Knock them out before the week starts to ramp up,
and youll be thankful later. Note: No judgment if you decide to skip this step and buy premade pie. Just make sure to order them
early as they tend to sell out for Thanksgiving!
Monday: Cranberry Sauce Letting cranberry sauce sit in the fridge for a few days will help it develop some extra flavor. Plus, it
takes one less task off your hands day-of. Win-win! Extra Credit: Leave out a loaf of bread for your stuffing. Stale bread will
absorb more flavor and liquid. Set yours out for a day or two, or lightly toast in the oven day-of to dry it out before you add
your liquids. Monday CRANBERRY SAUCE Letting cranberry sauce sit in the fridge for a few days will help it develop some extra
flavor. Plus, it takes one less task off your hands day-of. Win-win! Extra Credit: Leave out a loaf of bread for your stuffing.
Stale bread will absorb more flavor and liquid. Set yours out for a day or two, or lightly toast in the oven day-of to dry it out
before you add your liquids.
Tuesday: Stuffing I recommend cooking stuffing on its own, not in the turkey. If you cook it in the bird, you’ll most likely have
to overcook the turkey to make sure the stuffing hits the correct internal temperature. Tuesday STUFFING recommend cooking
stuffing on its own, not in the turkey. If you cook it in the bird, youll most likely have to overcook the turkey to make sure the
stuffing hits the correct internal temperature.
Wednesday: Mashed Potatoes The key: More butter and cream! Wednesday MASHED POTATOES The key: More butter and cream!
Thursday: The Turkey The big show is here. The key to a smooth Thanksgiving in the kitchen is organizing and timing everything
around the turkey. Once you’ve got that figured out, you can slot in the re-heating and stovetop work. But first, here are a few
considerations for turkey timing: THE TURKEY The big show is here. The key to a smooth Thanksgiving in the kitchen is organizing
and timing everything around the turkey. Once you've got that figured out, you can slot in the re-heating and stovetop work. But
first, here are a few considerations for turkey timing:
Tempering & Resting Tempering and resting are two critical parts of cooking your turkey — or any piece of meat. They need to be
factored into when you put the turkey in the oven, as they both add time to the process. Tempering is the process of taking the
turkey out of the fridge and letting it come up in temperature. Taking the turkey straight from the fridge to the oven can cause
it to cook unevenly. Let the turkey sit out for about an hour before placing it into your oven. Resting is the process of letting
the turkey rest after it has finished cooking, for about 45 minutes. This is done for two reasons: First, the turkey isn’t
actually done cooking when you pull it out of the oven (the internal temperature will continue to rise after you remove it). This
is called carryover cooking. Because of this, we actually want to pull the turkey out of the oven before it hits our final target
temperature. More on that in the Time & Temperature section Second, the juice in the meat needs time to redistribute. If you carve
the turkey straight out of the oven, you’ll have a lake on your cutting board and the turkey will dry out. Tempering Resting
Tempering and resting are two critical parts of cooking your turkey or any piece of meat. They need to be factored into when you
put the turkey in the oven, as they both add time to the process. Tempering is the process of taking the turkey out of the fridge
and letting it come up in temperature. Taking the turkey straight from the fridge to the oven can cause it to cook unevenly. Let
the turkey sit out for about an hour before placing it into your oven. Resting is the process of letting the turkey rest after it
has finished cooking, for about 45 minutes. This is done for two reasons: o First, the turkey isnt actually done cooking when you
pull it out of the oven the internal temperature will continue to rise after you remove it. This is called carryover cooking.
Because of this, we actually want to pull the turkey out of the oven before it hits our final target temperature. More on that in
the Time Temperature section e Second, the juice in the meat needs time to redistribute. If you carve the turkey straight out of
the oven, youll have a lake on your cutting board and the turkey will dry out.
Time & Temperature Cook time for Turkeys can vary, but a good guideline is about 15 minutes per pound. A better plan is using a
probe thermometer to track the cooking. Our final target temperature (after resting) is 165°F. The carryover cooking will raise
the temp by about 10 degrees, so pull the turkey out when the thickest part of the thigh registers 155°F internally. Be sure to
leave yourself time and space to carve, too! About 15 minutes. Time Temperature e Cook time for Turkeys can vary, but a good
guideline is about 15 minutes per pound. e A better plan is using a probe thermometer to track the cooking. Our final target
temperature after resting is 165F. The carryover cooking will raise the temp by about 10 degrees, so pull the turkey out when the
thickest part of the thigh registers 155F internally. e Be sure to leave yourself time and space to carve, too! About 15 minutes.
Thursday: The Rest Beverages Make sure any beverages are chilled. Do you have enough ice? Morning of is a great time to check.
Remember: guests can always grab a bag on the way! | Reheating Once the turkey comes out of the oven, stuffing goes in the oven.
On the stovetop, reheat your mashed potatoes in a pot. Start slowly with the heat and stir to keep them from burning. Thursday THE
REST Make sure any beverages are chilled. Do you have enough ice? Morning of is a great time to check. Remember: guests can always
grab a bag on the way! Once the turkey comes out of the oven, stuffing goes in the oven. On the stovetop, reheat your mashed
potatoes in a pot. Start slowly with the heat and stir to keep them from burning.
Snacks While your turkey is waiting to go in the oven, a quick, low-prep snack like a charcuterie board is a great idea, just in
case people show up hungry. Side Prep Turkey finally in the oven? This is a great time to do any remaining prep for your sides.
Gather your gravy ingredients. Set out butter to soften for rolls. If you’re serving a salad, throw it together (except the
dressing; toss that on before serving). | Gravy While the turkey rests and your potatoes reheat, it’s time to make your gravy.
Presentation Now it’s time to set the table, sit down with your friends, family, or chosen family and share a toast before you
feast. Dishes Don’t be afraid to let your guests help out — consider it a show of gratitude! While your turkey is waiting to go in
the oven, a quick, low-prep snack like a charcuterie board is a great idea, just in case people show up hungry. Turkey finally in
the oven? This is a great time to do any remaining prep for your sides. Gather your gravy ingredients. Set out butter to soften
for rolls. If you're serving a salad, throw it together except the dressing; toss that on before serving. While the turkey rests
and your potatoes reheat, its time to make your gravy. Now its time to set the table, sit down with your friends, family, or
chosen family and share a toast before you feast. Dont be afraid to let your guests help out consider it a show of gratitude!
GET THE TOOLS
The five-piece Ovenware Set is perfect for baking your stuffing, your turkey, and any other sides you've got on deck.
With super even heat distribution, the Perfect Pot is your mashed potato MVP. SHOP PERFECT POT
Use the Always Pan to cook day-of breakfast, green beans, and sides, and yes, to reheat all those glorious leftovers.
Get the Mini Perfect Pot for gravy, cranberry sauce, and any other little bites.
We've got some big new - Our first ever store is now open on Abbot Kinney in Los Angeles! It's a space of gathering, connection,
and all things home-cooking. We hope to welcome you one day soon! - Shop Around We've Got Some Big News Our first-ever store is
now open on Abbot Kinney in Los Angeles! Its a space of gathering, connection, and all things home-cooking. We hope to welcome you
one day soon! SHOP AROUND
You're Always Welcome - Questions? We're here for you. - Drop us a line at hello at from our place dot com You re Always Welcome
Questions? We're here for you. Drop us a line at
[email protected]
Tell Your Friends - And get twenty dollars off your next purchase - Learn More - Shop Now, Pay Later - Split any purchase over
thirty-five dollars into four interest-free payments. Easy! - Klarna Tell Your Friends Shop Now, Pay Later And get $20 off your
next purchase Split any purchase over $35 into 4 interest-free payments. Easy! LEARN MORE - Kiarna.
Join the Dirty Dishes Club - For special perks and rewards - Sign up Join the Dirty Dishes Club For special perks and rewards
*Black Friday Sale is valid on products purchased on fromourplace.com between November 9, 2022 at 7:00 PM PT through November 28,
2022 at 11:59 PM PT. Cannot be combined with other offers. Learn more
**Spend $300 in a single transaction on fromourplace.com to receive a free mystery gift, while supplies last. Orders that qualify
for the mystery gift will receive a separate confirmation email. Learn More
Our Place US
3924 Tuller Avenue Culver City, CA 90230
| | |