Get all your Thanksgiving turkey questions answered in Chicago Meat Collective class hosted by Local Foods. See step by step how to truss your bird, break it down into parts, or spatchcock it for great roasting results! This class will also demonstrate how to remove the wishbone, and how to carve a whole-roasted turkey. This class will feature turkeys from Ferndale Farm, which are available for pre-order and pick-up at Local Foods! Participants in the class will get to enjoy some light snacks (charcuterie & cheese) provided by the Butcher & Larder team, and a brining kit to take home.
Scroll to view our Winter/Spring 2026 events! We have a tentative weekend-long experience in southern Indiana scheduled for June 13-14, so stay tuned for tickets. Summer/Fall classes will be released in early 2026.
If you’re looking to learn from us beyond the scope of our scheduled classes, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: October 6
PAST EVENT: Duck and Rabbit Butchery and Charcuterie
Later Event: December 17
PAST EVENT: Homemade Charcuterie workshop at World of Whirlpool