From The Horn of Plenty to the myriad mouths to feed, Thanksgiving is all about abundance. Your bird should reflect that. Perhaps on the basis of size alone, turkey is the default — but there’s a better way to feed your folks. A more delicious, more moist, more tender way. Its name: the capon. Chef David Waltuck, of Chanterelle fame, invited us to watch him prepare one the right way.
The Joys of Bros-Giving
GP editor Jeremy Berger explains why Thanksgiving is all about who you spend it with.
The Poor Man's Fondue
Seen as an instant fondue, raclette is a variety of cheese and pastime in itself: groups of friends collect around a heat source to melt, scrape, and gorge on delicious, full-fatty cheese. Though the culture has grown to include its own type of conventional raclette-style grills for any variety of gastronomic exploration, we recommend focusing on the essentials next time you and your friends find yourself around the campfire. Read our guide here.
In [hot] vino veritas
Mulled wine is the perfect drink for the holiday season: just pleasant and alcoholic enough to warm everyone up, but not like handing out rounds of high-octane Manhattans that could turn Thanksgiving dinner into an episode worthy of Jenny Jones. We tapped the expertise of Jane Elkins, former and current barkeep at some of New York City’s best cocktail haunts, for three variations of mulled wine, each rooted in tradition and brushed up with ingenuity from behind her bar.
Capon, Capon, Goose
The noble, courageous turkey. Subject of paintings by Claude Monet and Norman Rockwell; famed favorite fowl of Benjamin Franklin. For the past century and change, the beloved bird has complemented the traditional Thanksgiving feast. However, as home chefs and weekend warriors become more adventurous in the kitchen, many are eschewing tradition for pomp, presentation and flavor. If you’re looking to join the nouveau-thankful, try embracing one of these five options.
Armed to the Gizzard.
The kitchen is one of the last bastions of respect and order in a society that mostly eschews hierarchy. Snapchat may be run by kids, but grandma’s red sauce is no flash in the pan. Though we’ve proved our chops in the kitchen, for Thanksgiving we decided to bring in one of the big guns of culinary wisdom: Jim Oseland, former Editor-in-Chief of Saveur, one of our favorite food magazines. Here’s his essential turkey-roasting kit.
Carving a Winner
The Thanksgiving turkey is the one dish each year that’s make or break, and it’s all yours. Get the turkey right and you’ll be giving warm handshakes and sipping bourbon all night; dry it out and you’ve brought a dark cloud over the extended family. The good news is, roasting the big bird is easier than running the fumblerooski against the in-laws — and that works every year. To find the most direct route to turkey perfection, we consulted with chef Harold Moore for his foolproof recipe.
We here at Gear Patrol take our duty to bring you the coolest gear around very seriously. But on Thanksgiving, we’d like to remind you of a quote by Frederick Koenig: “We tend to forget that happiness doesn’t come as a result of getting something we don’t have, but rather of recognizing and appreciating what…