Escoffier Online
in turkey

Live Show – Modern Turkey Roasting

illustrated mockup of the escoffier essential guide cover & internal page
Get the Home-Based Catering Business Guide
Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

It’s Turkey Time! 

Escoffier Online in conjunction with LearnToCook.com would like to help you cook the perfect turkey this Thanksgiving. Join Chef Mark Dowling’s live show today, November 13th at 11:30 am CST.

Watch the preview series here.

Watch the archived live show:

We hope you enjoy and look forward to having you join our future events!

Related Posts:

Tags: , ,
 

Share

Author:

3 Comments

  1. michelle
    August 10, 2013 @ 1:04 pm

    Hi – thanks for the demo.
    Question:
    Can I infuse the butter with herbs or spices? For example, garlic, rosemary, white pepper, lemon juice, thyme? If so, how do you recommend I go about doing that without adding chunks of garlic that will burn and turn bitter? Garlic powder?

  2. michelle
    August 10, 2013 @ 1:14 pm

    Doesn’t it let all the juice out if you poke it with a thermometer? Any way to tell if it’s done w/o repeatedly poking?

  3. michelle
    August 10, 2013 @ 1:23 pm

    When you mentioned the internal temps, did you say 165 for dark and abt 175 for light? If I check the temp for thigh and it’s 160, is it safe to remove it from the oven? Will it continue to rise as it rests or should I remove it at 165?