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Snapshot of Thanksgiving: 6 Questions with Jack MacMurray AKA "Jack Mac"

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by
Lydia Gwin
• Published on • Last modified on
Around the Lou

 1.  If you could bring one dish to Thanksgiving, what would it be? 

 Bad – A$$ gravy.     My bad a$$ gravy is made with a double turkey stock with legs and thigh that is concentrated in flavor and then blended with the drippings of the roasted turkey. 

 2.  What memories do you have of making your first turkey?  

I kept checking on it see if it was done, it took twice as long. 

3.  What advice would you pass along to other making/hosting their first Thanksgiving? 

Brine your turkey!   Let your Turkey rest at least 30 minutes before carving   I guarantee it will be one of the best tasting, juiciest roasted turkeys you’ve ever cooked.   See below for recipe for Jack Mac’s Turkey Brine recipe!

4.  What does Thanksgiving mean to you?   

The world! It’s my favorite holiday. There are so many incredible family memories, some childhood memories of cooking with our mom.  She was an incredible cook.  We lost her when I was 18.   It’s a very sentimental time.  It’s what food is family and family is food. 

5.  Do you make all the food or do pot luck style?   

I will make everything.   I love it!  Every other year, we visit my sister in Ohio and I will even make the food up there too.  We have about 25 people come between friends, family and individuals who don’t have anywhere to go. 

6.  What are must haves or unique dishes that you have on your Thanksgiving table? 

My table is filled with the classics – gravy, corn, herb stuffing, mashed …and not to mention the Turkey Barley soup I make the day after.

 

Jack W MacMurray III, or more prominently known as "Jack Mac", is an award winning chef with experience ranging from cooking for dignitaries like President Gerald Ford to working throughout the St. Louis food at establishments like Annie Gunn’s, Wild Horse Grill, Sage Urban American Grill, Schneithorst’s, Joe Buck’s, and Chandler Hill to name a few.  Jack is a prolific competitor, with titles including Mardi Gras Cajun Cook-off Champion, 2010 Taste of St. Louis Battle Royale Champion, and most recently Bacon Champion at the 2021 World Food Championships.   Jack is a charismatic chef who's built a reputation as a beloved and respected mentor, shaping and teaching future chefs in the region.

Jack Mac’s Turkey Brine

This is a cold brine method that needs a 12-24 hour time frame to really amplify flavor. 

  • 16 to 25# raw whole turkey
  • 2 gallons warm water*
  • 2 pounds light brown sugar
  • 1 ½ cup salt
  • 1 cup fresh crushed rosemary
  • 1 cup fresh crushed thyme
  • 2 cups onion, chopped
  • ½ cup garlic cloves, smashed
  • 2 oranges, cut and squeezed
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 8 bay leaves, crushed
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon red pepper flakes

 

Directions:   

  • Whisk all ingredients together with warm water, not hot or boiling.   This is a cold brine method.
  • Two options you can use, pick which works best for you:
    • 5 gallon bucket method:  lay bird breast side down. Submerge.
    • Trash bag method:  marry 2 kitchen trash bags, put in sink.  Place bird in the bag and pour brine over.  Snug up bag and tie up so brine has bird completely submerged.  Place in roasting pan and put in fridge.
  • Brine 12-24 hours (up to 48 hours max)
  • For Turkey Breast – 8-12 hours suggested time.