WHEN TO GO
Dates & times
All times are local to the venue · America/Los Angeles
Loading…
United StatesSaved
Chef Gracie Schatz teaches wet and dry brining, gravy and several ways to cook turkey in a hands-on San Francisco class.
All times are local to the venue · America/Los Angeles
Turkey breast, thighs, legs and wings each get a different treatment at Tantalizing Turkey. The 18 Reasons class starts with learning to butcher a whole bird, then explores preparations from slow roasting to braising and smoking.
The class compares wet and dry brining as part of a broader lesson in preparing turkey. The planned menu puts both approaches to work: dry-brined breast is slow-roasted with herbed garlic butter and leek-rosemary gravy, while wet-brined breast is hickory-smoked.
The other cuts have their own preparations, including thighs braised with wine, olives and sun-dried tomatoes, and confit turkey leg carnitas with grape salsa. Crispy roasted wings with chili-cranberry glaze, mashed potatoes and a seasonal salad round out the menu. Gravy-making is part of the instruction, too; dishes may change with seasonality and ingredient availability.
Further reading: Tantalizing Turkey – 18 Reasons ↗ · Registration Policies – 18 Reasons ↗
Schatz is 18 Reasons’ head chef and brings butchery experience from San Francisco’s Fatted Calf and management experience at Avedano’s in Bernal Heights. Her background also includes restaurant cooking, farming and founding the food justice nonprofit Marigold Cooking Collective in Eugene, Oregon.
At the 18th Street Kitchen, classes generally begin with an introduction before students cook in small groups, with volunteer assistants available to help. The meal is shared afterward. The kitchen welcomes cooks at all skill levels; this class is a practical choice for someone interested in working with a whole bird rather than only roasting it intact.
Further reading: Tantalizing Turkey – 18 Reasons ↗ · 18th St. Kitchen – 18 Reasons ↗ · Our Chef Instructors – 18 Reasons ↗
The class is $195, or $185 for members. Register through the event page.
The menu lists tree nuts, dairy and wheat. The kitchen is shared, and 18 Reasons asks guests to contact it about allergies or restrictions before buying; accommodations are not guaranteed.
Tantalizing Turkey – 18 Reasons ↗ · Registration Policies – 18 Reasons ↗
Email a cancellation request at least seven calendar days before the class for event credit, less a nonrefundable 4% processing fee. Otherwise, you may send someone in your place.
The 18th St. Kitchen is at 3674 18th St., next door to Bi-Rite Creamery. The nearest BART station is 16th & Mission; Muni lines 14, 22, 24, 33, 47, 49 and J are within a few blocks.
18 Reasons names Hoff St. Garage at 16th Street and Bartlett Garage at 21st Street as the closest garages. Check posted street-parking restrictions, including street-cleaning signs.
18 Reasons says the classroom entrance and bathroom are ADA-compliant. It offers accommodations on request, including adjustable table heights and chairs with backrests; email the organizer at least one week ahead when possible.
Sunday, November 8, 2026, from 4 to 8 p.m.
18th Street Kitchen welcomes cooks at all skill levels. The class includes hands-on work with a whole turkey.
18th St. Kitchen – 18 Reasons ↗ · Tantalizing Turkey – 18 Reasons ↗
Students ages 14–18 may attend with prior instructor approval and a responsible adult. Both need tickets. Children under 14 cannot attend cooking classes.
You can send someone in your place. For event credit, email a cancellation request at least seven calendar days before the class; a nonrefundable 4% processing fee is deducted.
3674 18th St, San Francisco, CA 94110
Map search by venue and address. Check the organiser’s entrance details before travelling.
Images from the linked sources. Each caption identifies the context of the image.
Event, planning and background information checked 2026-10-28 against the linked sources.