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Event

Tantalizing Turkey

Tantalizing Turkey

$195 Only $185 (member pricing)

Available 14 left

Turkey is a tricky beast! Most cooks wring their hands as Thanksgiving approaches, hoping and praying for a better outcome than last year, when the meat was dry and/or undercooked, or guests were left waiting for hours for a lackluster slice of sad turkey. It must be stopped! Our head chef and butcher, Gracie, is here to tell you there is a better way. 

In this class students will learn to butcher a whole turkey, the difference between wet brining and dry brining, and roast, braise, sear, and smoke their way to delicious turkey dishes! So whether you’re a turkey lover who believes in the potential of this delicious bird, or a turkey skeptic who’s never had a bite of turkey they enjoyed, we’re here to take you on a delicious turkey journey. We’ll also throw in a little gravy making magic while we’re at it! 

Sun, Nov 8, 2026
Gracie Schatz

Menu

Slow Roasted Dry Brined Turkey Breast with Herbed Garlic Butter and Leek Rosemary Gravy

Hickory Smoked, Wet Brined Turkey Breast 

Braised Turkey Thighs with Wine, Olives and Sun Dried Tomatoes 

Confit Turkey Leg Carnitas with Grape Salsa 

Crispy Roasted Turkey Wings with Chili Cranberry Glaze 

Mashed Potatoes and Seasonal Salad with Persimmon, Pomegranate and Fennel 

Allergens: Tree Nuts, Dairy, Wheat. Concerns? Email info@18reasons.org

Gracie Schatz

Gracie Schatz

Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!

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