Anthony Bourdain Calls Turkey the "Céline Dion of Meats" — But He Cooks 2 Every Thanksgiving

Anthony Bourdain Calls Turkey the "Céline Dion of Meats" — But He Cooks 2 Every Thanksgiving

The outspoken chef occasionally shows his traditional side.

By Tamara Palmer

Anthony Bourdain's cookbook Appetites has something for everyone — whether you only know how to make a sandwich or if you're truly prepared to throw down in the kitchen. There are a lot of unusual and perhaps even experimental ideas in there, but when it comes down to Thanksgiving, he's a total traditionalist.

"Thanksgiving is not the time for innovation, experiments, or anything approaching 'fusion,'" he wrote. "Give the people what they want, and make sure it’s consistent with what they remember."

He calls turkey the "Céline Dion of meats" in the book because it's so bland, but he also insists on making it for the holiday. Actually, he makes two, along with side dishes like brussels sprouts with bacon and orange cranberry relish (a favorite of his daughter). 

He starts his prep as much as a month in advance, but when that's not possible, he suggests — or rather, insists — you have to give yourself at least a few days.

"I insist you make lists, shop early and, once you have all of your provisions, spread the work out over three days," he wrote.

So better hop to it, Thanksgiving hosts — lest you end up screwing everything up like Martha Stewart. (YES, MARTHA STEWART.)

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