In this Thanksgiving demo class, learn some tips to put the best bird on your table this year, whether it's a turkey, or something smaller. We'll be working with local turkey, chicken, and duck to demonstrate a variety of bird butchery techniques. We will also cover different brining styles, demonstrate how to carve, make great stock and gravy, and more!
Class will include butchery demonstrations, a roast bird tasting and pours of some of our favorite Thanksgiving wines.
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: November 12
Introduction to Curing Meat
Later Event: November 19
Whole Hog Butchery @ Elawa Farm