Anyone who has hosted a Thanksgiving dinner can agree– it is a day of moving parts. The guests; some familiar, some new such as uncle Bob’s latest girlfriend. The ‘traditional’ side dishes can include many forms of potatoes, something made with jello and cranberries fresh or from a can. And then the turkey –breast side up or down? Last year, in preparation for Marin Magazine’s November issue I was lucky enough to visit the Mina family in their new West Marin home and watch uber chef, Michael Mina, along with a few of his top chefs, prepare a table full of mouthwatering dishes with the help of his sons Anthony and Sammy and wife Diane.
To ensure a day of ease and glasses always full, Diane shares her hosting tips.
And finally center piece of the evening… the Turkey! While I was there I took a very C- video of chef Mina explaining the process.
Michael Mina’s Three Things Not to Forget for Making the Perfect Turkey
1 Preheat your oven.
2 Season (or brine) generously.
3 For really nice crispy skin, leave the turkey uncovered in the refrigerator two days prior to cooking to let the skin dry out.