Nestled in the heart of Charlotte, North Carolina, Landmark Diner is a cherished culinary spot, especially for those who adore hearty, home-cooked meals. In a recent episode of “Diners, Drive-Ins and Dives,” the iconic host Guy Fieri visited this famed diner, and the spotlight was on a dish that’s bound to redefine your Thanksgiving tradition: Boiled Turkey and All the Fixins. Here’s a rundown of the episode that will make you crave for a piece of that Thanksgiving experience all year round.
Landmark Diner: A Family Affair
Landmark Diner isn’t just any restaurant; it’s a Greek family-run oasis that has been serving the Charlotte community for over 20 years. This diner, spearheaded by head chef Milton Pomus, was an initiative by ex-New Yorker John Cunis and his brother Larry. They’ve introduced Charlotte to Northeast diner classics and, by extension, dishes that make you feel like you’re home.
From the get-go, the atmosphere at Landmark Diner exudes warmth, and it’s clear that everyone, from the staff to the patrons, considers it a haven for comfort food.
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Boiled Turkey: A Game-Changer
One of the most intriguing aspects of this episode is the revelation that Landmark Diner doesn’t roast its turkeys, but boils them. This unconventional method piqued Guy Fieri’s curiosity: “You’re going to change your Thanksgiving, ain’t it?” The process starts with Milton preparing a robust stock with onions, celery, carrots, salt, and pepper. After adding a hefty quantity of water and the turkey, the bird is boiled for about two and a half hours.
The magic doesn’t stop at the turkey. Milton shows Guy how to create a rich gravy using the flavorful stock from the boiled turkey. With a base of melted butter and flour, the turkey stock is whisked in, resulting in a smooth, savory gravy that’s perfect for topping both the turkey and the stuffing.
Stuffing: A Culinary Symphony
The stuffing at Landmark Diner is a blend of various flavors and textures. Milton starts with a sauté of onions, celery, and carrots, to which he adds a pound of butter and an apple mixture. The addition of garlic, sage, black pepper, salt, a bit of sugar, and poultry seasoning creates a robust flavor profile. The breadcrumbs, made from challah bread baked in-house, are mixed in, along with eggs and turkey stock, creating a moist, flavorful stuffing.
“When you add the veggie mixture, everything starts rowing down the river,” Milton says, and Guy can’t help but agree. The stuffing is baked until it reaches a perfect balance of a crunchy top and a dense, moist interior.
The Finish Line: Assembling the Plate
To serve, the boiled turkey is carved and dipped back into its stock to ensure it’s hot and juicy. It’s then placed alongside a generous slice of the stuffing loaf. The crowning touch is a ladle of that rich turkey gravy. Guy takes a bite and is visibly impressed: “That’s a good night meal right there. Tender turkey, big flavor in the gravy.”
The stuffing, with its surprising hint of cinnamon from the apple mixture, leaves Guy astounded: “That’s Thanksgiving on a plate every day.”