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.
The CMC is doing things a little differently in 2025! We will be offering quarterly, long form workshops, each focused on a different protein. These will be in-depth, feature sessions by collaborators including local chefs and butchers, and include meals and refreshments. Each workshop will include hands-on butchery instruction with a small class size, as always! Our next workshop will be on April 05, 2025 and will feature lamb. Tickets are now live!
In the meantime, if you’re looking to learn from us, 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