We Used Science to Cook the Ultimate Thanksgiving Recipes | America’s Test Kitchen
Master culinary science for an unforgettable Thanksgiving feast! In this deep dive, Dan Souza breaks down the food science of four essential holiday dishes. First, learn why cooking turkey confit–in fat–is gentler than water and better at locking in flavor. Explore cranberry science and learn how pectin, acidity, and precise sugar concentrations can produce a luscious cranberry tart and tangy shrub syrup. Dan also explains potato starch and breaks down which potatoes are best to use to achieve the ultimate fluffy mashed potatoes.
Finally, Dan explains the Asian tangzhong (water roux) technique, showing how pre-gelled flour paste yields pillow-soft dinner rolls that stay fresh for days. Lastly, he explains the importance of a bright, fizzy cocktail to complement the fat and flavor of the Thanksgiving meal.
00:00 Culinary Science Behind the Ultimate Thanksgiving Meal
00:31 How to Make Turkey Thigh Confit
07:33 Make the Best Cranberry Shrub & Cranberry Curd Tart
16:37 The Science of Starch in Mashed Potatoes
20:20 5 Rules for Perfect Mashed Potatoes
22:07 The Ultimate Thanksgiving Sparkling Spritz Cocktail
25:05 Tangzhong Technique: The Secret to Fluffy Dinner Rolls
Turkey Thigh Confit with Citrus-Mustard Sauce Recipe:
Garlic Confit Recipe:
Cranberry Curd Tart with Almond Crust Recipe:
Cranberry Shrub Syrup Recipe:
New Englander Recipe:
Holiday Spritz Recipe:
Fluffy Mashed Potatoes Recipe:
Fluffy Dinner Rolls Recipe:
Easy Braid Challah Recipe:
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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
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This was so awkward, but not in a cute way. I think the kids call it cringe. (Suggestion: Try some stand-up for timing… or watch more Alton.)
"…to less well endowed proteins…There's gotta be a better way to say that. Sigh." Lol! I'd probably be adding some bourbon into the shrub drink. Or vodka…As always, love your humor! 😂❤😂
OK… I never knew the what, when, or how of cooking with the confit method. This was pretty fascinating!
The cranberry shrub looks amazing as well as those rolls.. I must try both, for sure.
Love Dan. 👏😊💫💫💫💫💫💫
其實用整隻而不是分切好的火雞，在東方人眼中，也是圓滿與富足的象徵。
不過對於做菜的媽媽而言，只要把做好的食物放進烤箱內，就等於完成的做法，這才是簡單方便的做菜方式……….哈哈!
The turkey confit in fat versus water explanation finally made it click for me. And a cranberry shrub syrup is such a fun idea for the table. Dan always makes the science feel easy to follow.
Turkey confit in fat makes so much sense once Dan explains it is gentler than water. Love that the cranberry tart and the shrub syrup both come out of the same pectin and acidity lesson.
I know this is off topic, but, I really love that bottle the cranberry shrub syrup is in. Anybody know where I might find similar?
This was fantastic.. ty Dan .. ❤
Dan!!!! ❤❤❤ Been way too long for one of these videos again. Happy thanksgiving!
I did a 24 hour Turkey Sou Vide one year and it was the best Turkey I've ever had.
I love the way you have brought ATK into this moment of uncertainty I wish to see more of Dan,Lan,Brian and others who are so lively and refreshing ❤
OK Dan, good Cranberries joke. You Zombie, you.
yay it's DAN!!!!!!!!!!!!!!!!
Good to see you Dan.
For a standalone turkey dinner, I agree that confit makes a lot of sense for the legs. However, I did this for Thanksgiving last year and found it came with two major logistical downsides. First, you have to store the confit legs in the dutch oven, taking up fridge space (in addition to the rest of the turkey) and a pot that would otherwise be used by other foods. Second, having to use the oven at 500 degrees to crisp the skin makes it really difficult to heat up all of the other make-ahead side dishes like stuffing and veggies. The alternative is crisping on the stovetop, which takes up another pan that you have to clean later. This year I'll be just breaking down the turkey and roasting all of the parts together.
This dude is cool. I have nothing negative to say about him, which is quite a feat lol.
Dan is adorable…just sayin.
Like if you think Chuck Schumer shouldn't be Senate Majority leader.