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(man) THANKSGIVING BRINGS UP SO MANY QUESTIONS.
WHAT DO I DO IF MY TURKEY ISN'T DEFROSTED?
AM I A BRINER, OR AM I A ROASTER?
LUCKILY, WE'VE GOT THE ANSWERS.
FROM THE PERFECT BIRD...
(Alex laughs)
MMM!
FOOD NETWORK'S FINEST ARE COUNTING DOWN
THE TOP 10 TURKEY DAY QUESTIONS
AS SEARCHED ON FoodNetwork.com...
WITH SOME RIDICULOUSLY GOOD RECIPES ALONG THE WAY.
IT'S THANKSGIVING TIME, AND THIS IS...
STARTING OFF OUR COUNTDOWN AT NUMBER 10,
HOW DO YOU MAKE THE ULTIMATE MASHED POTATOES?
MASHED POTATOES ARE REALLY JUST, FOR ME,
A VEHICLE FOR BUTTER AND SALT.
AN ESSENTIAL PART OF THANKSGIVING DINNER.
IT IS MY FAVORITE THING ABOUT THANKSGIVING.
YOU KNOW, I HEAR GIADA
HAS A FANTASTIC MASHED POTATO RECIPE.
YOU GUYS DID A LOT OF SEARCHING ON FoodNetwork.com
FOR THE ULTIMATE MASHED POTATO RECIPE,
SO HERE IT IS-- MY BAKED MASHED POTATOES
WITH PANCETTA, PARMESAN CHEESE AND BREADCRUMBS.
AND I'M MASHING 4 POUNDS OF RUSSET POTATOES
THAT I'VE ALREADY COOKED AND DRAINED.
AND WE'RE GONNA ADD ONE STICK OF UNSALTED MELTED BUTTER
AND A CUP OF MILK,
AND I LIKE THE MILK TO BE AT ROOM TEMPERATURE.
THAT WAY ALL THE INGREDIENTS ARE ROOM TEMPERATURE.
IT MAKES NICE, CREAMY MASHED POTATOES.
WE ARE GONNA AD 1 1/2 CUPS OF SHREDDED MOZZARELLA,
3/4 OF A CUP OF GRATED PARMESAN CHEESE,
AND WE'RE GONNA SAVE ABOUT 1/4 CUP FOR THE TOPPING.
AND SOME PANCETTA
THAT I BASICALLY COOKED DOWN AND GOT NICE AND CRISPY.
AND THEN SOME SALT
AND SOME PEPPER, AND WE NEED A LITTLE BIT OF FRESHNESS,
SO WE'RE ALSO GONNA ADD SOME FRESH FLAT-LEAF PARSLEY.
AND WE'RE GONNA CHOP THAT UP.
A LITTLE COLOR, LITTLE FRESHNESS.
AND DUMP IT RIGHT IN THERE,
'CAUSE I LIKE MY MASHED POTATOES TO BE NICE AND COLORFUL.
GET A SPOON, AND SPOON THE GOOD STUFF
STRAIGHT INTO MY BUTTERED CASSEROLE DISH.
LOOK AT ALL THAT--
THE CHEESE, THE PANCETTA.
SO NOW FLATTEN THE TOP,
JUST LIKE THAT,
NICE AND FLAT.
THEN I TAKE MY BREADCRUMBS
AND THE LEFTOVER PARMESAN CHEESE,
AND THEN I JUST SPRINKLE THE TOP
WITH THE BREADCRUMBS AND THE PARMESAN CHEESE
TO CREATE A NICE GOLDEN CRUST,
LIKE A CHEESY, CRUNCHY CRUST ON TOP OF THE MASHED POTATOES.
SO 400 DEGREES FOR 20 MINUTES
UNTIL THE TOP IS NICE AND GOLDEN BROWN.
WHEN MY BAKED MASHED POTATOES COME OUT OF THE OVEN,
THEY'RE SORT OF BUBBLY AND GOLDEN BROWN ON TOP,
AND WHAT I LOVE AND ADORE ABOUT THEM
IS THAT THEY HAVE THIS--
THIS CRUNCHY, CHEESY CRUST ON TOP,
AND THEN THEY'RE JUST SOFT AND LIKE CLOUDS,
AND THAT'S WHAT MAKES YOU JUST KIND OF...
(sighs)
LOOK AT THIS.
HOW GORGEOUS.
SEE? I TOLD YOU IT WOULD BE A NICE BROWN CRUST ON TOP.
IT'S ALL THE BREADCRUMBS AND THE PARMESAN CHEESE,
SO I'M GONNA GIVE IT A QUICK LITTLE TASTE.
OH, NICE AND CREAMY WHEN YOU PUT YOUR SPOON DOWN IN THERE.
MMM.
CRUNCHY ON THE TOP
AND NICE AND CREAMY AND CHEESY INSIDE.
PLUS YOU'VE GOT BITS OF PANCETTA INSIDE.
GIVES IT A NICE SALTY BITE.
THESE ARE THE ULTIMATE MASHED POTATOES.
THOSE LOOK SENSATIONAL, GIADA,
BUT CAN OUR CELEBRITY CHEFS DO THE MASHED POTATO?
CAN I MASHED POTATO?
I'M NOT GONNA DANCE, IF THAT'S WHAT YOU'RE ASKING.
I'M ONLY 44. I DON'T EVEN KNOW WHAT THAT IS.
I DO NOT DO THE MASHED POTATO.
I'M THE WORLD'S WORST DANCER.
I'M, LIKE, ONE OF THOSE, LIKE, SIDE-TO-SIDE PEOPLE, YOU KNOW?
ON, NO. CAN YOU PICTURE ME DOIN' THE MASHED POTATO?
THAT AIN'T IN MY LINE-- I COULD DO THE ELECTRIC SLIDE.
I CAN DO A LOT OF THINGS, BUT I'M NOT DOIN'--NO.
NO. NO MASHED POTATO HERE. BIG DADDY GOT LIMITS.
YOU CAN'T DANCE AROUND THE NEXT MOST POPULAR DILEMMA.
AT NUMBER 9, IT'S HOW DO YOU DEFROST A FROZEN TURKEY
ON THANKSGIVING DAY?
IF YOUR TURKEY'S NOT DEFROSTED, UH, YES, BIG PROBLEM.
YOU CAN'T TOSS A FROZEN TURKEY IN THE OVEN.
GOOD THINGS WILL NOT HAPPEN.
WELL, I GUESS MY FIRST QUESTION WOULD BE,
"WHAT, DID THANKSGIVING SNEAK UP ON YOU?"
IT'S ON THE CALENDAR. IT'S AN ANNUAL EVENT.
ARE WE STILL HAVING THIS ISSUE WITH DEFROSTING TURKEYS?
YOU KNOW WHAT? SOMETIMES TIME DOES GET AWAY FROM US.
SO HERE'S A COUPLE OF QUICK TIPS ABOUT HOW TO, UH,
DEFROST THIS GUY IN A HURRY.
SO HERE WE HAVE OUR BIRD.
LET'S GIVE IT A POKE.
STILL FROZEN.
SO HOW DO WE DO THIS IN A RUSH?
FIRST OF ALL, LEAVE IT IN THE PACKAGE
SO WE DON'T HAVE A WATERLOGGED BIRD.
THAT'S NEVER A GOOD THING. WE DROP IT IN COOL WATER.
COOL, NOT HOT, SO WE DON'T COOK THE OUTSIDE OF THAT BIRD.
MAKE SURE YOUR TURKEY IS TOTALLY SUBMERGED
IN THAT COOL WATER.
WE'LL CHANGE THE WATER EVERY 20 MINUTES OR SO.
AND IN A FEW HOURS, YOU'LL HAVE A DEFROSTED BIRD.
HAPPY THANKSGIVING.
THERE'S MORE COUNTDOWN TO COME.
ALEX GUARNASCHELLI AND AARóN SáNCHEZ
MAKE THE WORLD'S BEST BRINE.
WAKE UP, MR. TURKEY.
WE TALK TURKEY-- CARVING, THAT IS.
OH!
CLAIRE ROBINSON AND AARON McCARGO.
US TWO TOGETHER? FOOD NETWORK, Y'ALL DONE MADE A MISTAKE.
ANNE BURRELL AND TED ALLEN TEAM TOGETHER
YEAH!
THAT'S THE NUMBER 1?
OOH.
STICK AROUND. WE'LL LET YOU KNOW.
WE'RE COUNTING DOWN THE TEN MOST POPULAR
THANKSGIVING QUESTIONS OF ALL TIME.
AT NUMBER 8, HOW DO YOU BRINE A TURKEY?
THIS THING, "A," WEIGHS 12 POUNDS.
YOU GOTTA PUT IT INTO A BIG VAT OF LIQUID
AND THEN YOU HAVE TO KEEP IT COLD FOR 12 HOURS.
YOU KNOW, WHEN I WAS GROWING UP,
WHEN YOU TALKED ABOUT COOKING A TURKEY,
IT WAS SALT, PEPPER, IN THE OVEN, DONE DEAL.
NOW THEY GOT THIS NEW FAD, BRININ'. EVERYONE'S PANICKING.
I'M PROUD OF PEOPLE WANTING TO KNOW HOW TO BRINE A TURKEY.
SO IF SOMEONE DOESN'T KNOW WHAT BRINE MEANS,
I WOULD SAY GOOGLE IT,
OR TALK TO ALEX.
OKAY, THIS IS THE EIGHTH MOST POPULAR QUESTION
ASKED BY VIEWERS
FOR THANKSGIVING-- HOW TO BRINE YOUR TURKEY.
SO THIS IS OUR--THIS IS OUR TASK TODAY, AARóN.
WE HAVE TO SHOW THE BEST BRINING RECIPE POSSIBLE.
I'M NOT A BRINER,
BUT, YOU KNOW, I WANT TO BE ENLIGHTENED,
AND YOU HAVE BEEN TELLING ME HOW FANTASTIC THIS BRINE IS.
IT'S GONNA CHANGE MY WHOLE VIEW OF--
COME ON, SHOW ME.
ALL RIGHT.
YOU KNOW WHAT I HATE?
WHEN YOU MAKE THE BRINE, AND YOU MIX IT IN
AND THE SALT'S NOT DISSOLVED, AND IT ALL SINKS TO THE BOTTOM.
THE FIRST THING WE'RE GONNA DO
IS TAKE CARE OF THAT SALT BY ADDING
3 QUARTS OF HOT LIQUID
OKAY.
THIS IS KIND OF LIKE MAKING A SALT SOUP FOR THE TURKEY.
AND THAT'S REALLY GONNA ADD A LOT OF MOISTURE,
'CAUSE YOU LOSE 20% OF YOUR COOKING WEIGHT
WHEN YOU COOK A TURKEY.
THIS ADDS 10% OF THAT JUICE
AND ALSO FLAVOR
AND THAT MUCH-NEEDED SALT.
NOW TO THAT, WE'RE GONNA ADD A LITTLE BIT OF FLAIR--
AND THEN YOU'RE GONNA
ABSOLUTELY.
AND THE THING I LOVE IS, YOU KNOW, I THINK WE JUST
YEAH.
AND THIS IS KINDA SMELLING LIKE THANKSGIVING TO ME ALREADY.
2 CUPS OF HONEY.
AND ALL THIS IS GONNA HELP GIVE THAT TURKEY
OF COURSE.
AND THEN A CUP OF SOY SAUCE.
AND I SEE SOME OTHER SEASONING AGENTS HERE.
WELL, AARóN,
I DID ADD A LITTLE SOMETHING SPECIAL JUST FOR YOU.
(sighs) SHOULDN'T HAVE. WHAT IS IT?
CHILI! I LOVE IT.
YOU KNOW, FOR ME, SPICE IS SO IMPORTANT,
AND I THINK IT ROUNDS OUT EVERY SORT OF MEAL--
ABSOLUTELY.
AND THEN I LOVE A LITTLE DRIED SAGE.
AND DON'T YOU SMELL THANKSGIVING?
OH, THAT IS.
OKAY.
(growls)
THIS IS A GOOD TIME TO GET KIND OF MEAN.
IF YOU HAVE AN UNCLE COMING OVER YOU DON'T LIKE VERY MUCH,
OKAY.
WE KNOW WHAT THANKSGIVING'S LIKE AT YOUR HOUSE.
ALL RIGHT, WE HAVE THIS HOT MIXTURE,
SO I'M GONNA ADD A LITTLE WATER
I GOTCHA.
I LOVE IT. THIS IS GREAT. VERY OVERQUALIFIED ASSISTANTS
FOR THANKSGIVING, AND THAT'S WHAT YOU NEED, TOO.
YOU ARE TOO SWEET.
A LITTLE WATER COOLS THAT DOWN, MAKES IT NOT SO HOT,
SO YOU DON'T HAVE TO WAIT SO LONG
BEFORE YOU SUBMERGE THE TURKEY IN THE BRINE.
RIGHT HERE.
SO I HAVE THE BRINE ALL READY.
I'LL DO THAT.
BEHIND DOOR NUMBER ONE, ALEX,
THAT'S A 14-POUNDER,
ME, TOO.
I THINK IT'S THE PERFECT SIZE. IT FEEDS A NICE FAMILY OF...
TWO.
SO WE'LL POUR THAT IN. LET ME GIVE YOU A HAND.
THERE WE GO.
WHOO.
SO A LITTLE BIT OF THAT HEAT IS ACTUALLY A GOOD THING,
TOTALLY.
SO WE JUST USED 5 POUNDS OF ICE
FOR ABOUT 6 QUARTS OF LIQUID.
SURE. ABSOLUTELY.
SO WE'RE JUST GONNA POP THAT TURKEY RIGHT IN THERE.
THIS IS LIKE A LITTLE TURKEY SPA.
RIGHT IN THERE.
AND JUST SUBMERGE THAT.
LOOK AT THAT. GORGEOUS.
AND YOU GOTTA HEAR THAT "GLUB-GLUB" SOUND
AS THE CAVITY FILLS WITH THE BRINE.
AND THAT'S HOW YOU KNOW IT'S GONNA REALLY START TO PERMEATE
EVERYWHERE IN THE TURKEY.
OKAY, SO WE'RE READY TO TAKE THIS TURKEY OUT OF THE BRINE.
IT'S BEEN SLEEPING GENTLY IN THIS NICE SALT SOUP WE MADE
WAKE UP, MR. TURKEY.
TIME TO COME OUT AND BE DELICIOUS.
ALL RIGHT.
YOU JUST WANT TO GRAB IT BY THE EDGE.
IT'S A SLIPPERY LITTLE GUY.
NOW I THINK IT'S IMPORTANT, RIGHT, TOO, ALEX,
IS TO DRY IT THOROUGHLY, 'CAUSE THIS IS GONNA AFFECT
THE WAY IT COOKS AND THE WAY IT BROWNS, CORRECT?
TOTALLY. THIS IS A REALLY IMPORTANT, SIMPLE STEP.
WHEN YOU'RE DONE BRINING, YOU WANT TO JUST PAT IT OFF.
LOOK AT YOU. LOOK AT HOW LOVING YOU ARE.
OKAY.
ALL RIGHT, ALEX, I'M FINISHING UP
JUST KIND OF PATTIN' THIS BEAUTIFUL TURKEY DOWN.
AND I'M GONNA WASH MY HANDS AS WELL, OKAY?
LOOKS FANTASTIC.
AND YOU REALLY WANT TO MAKE SURE YOU GET ALL THAT MOISTURE
ON THE OUTSIDE AND ON THE INSIDE OF THE TURKEY.
SO THAT IT'S READY TO GRADUATE TO THE NEXT STEP.
NOW WHAT IS THAT NEXT STEP?
(laughs) THIS IS MY FAVORITE PART, ACTUALLY,
YEAH, TOTALLY.
I MEAN, AFTER ALL THIS BRINING,
AND ALL THIS STUFF, WHAT DO YOU GET?
OHH!
ALEX, THIS IS PURE BEAUTY.
THIS IS THE ULTIMATE BEFORE AND AFTER.
YOU START WITH A TUB OF BRINE AND A DREAM,
BUT I HAVE TO ASK YOU,
WHAT'S GONNA HAPPEN TO OUR LITTLE FRIEND THERE?
OH, I HAVE OTHER PLANS FOR THIS TURKEY,
AND WE'LL JUST HAVE TO SEE ABOUT THAT LATER IN THE SHOW.
MOST INTRIGUING, ALEX, MUCH LIKE NUMBER 7,
HOW DO YOU CARVE A TURKEY BREAST?
MY DAD WOULD VERY CAREFULLY CARVE EVERY PIECE,
EVERY SLICE OFF THE TURKEY. AND I SWEAR,
THE WAY YOU CARVE IT MAKES IT TASTE SO MUCH BETTER.
IT'S THE ONE THING THAT DAD DOES.
HE SITS ON THE SOFA
FOR THE ENTIRE THANKSGIVING EXPERIENCE
UNTIL IT COMES TIME FOR THE MOMENT OF GLORY,
WHICH IS WHEN HE CARVES THE TURKEY
THAT SOMEONE ELSE COOKED. THAT'S KINDA WRONG.
WHEN I'VE BEEN DOING ALL THE COOKING,
I WILL CARVE THE TURKEY.
I'M NOT GONNA LET SOMEONE ELSE QUARTERBACK MY SHOW.
WOULDN'T IT BE GREAT IF SOMEBODY FROM THE food network KITCHEN
ACTUALLY GAVE YOU DEMO? HMM.
ASK AND YOU SHALL RECEIVE, TYLER.
SANTOS HERE IS FROM THE food network KITCHENS.
HE'S GOING TO SHOW YOU THE THREE ESSENTIAL STEPS
TO CARVING THE PERFECT TURKEY BREAST.
STEP ONE-- LETTING THE TURKEY REST
FOR ABOUT 15 MINUTES AFTER IT COMES OUT OF THE OVEN
ENSURES THE JUICES HAVE TIME TO REDISTRIBUTE,
MAXIMIZING FLAVOR.
STEP TWO--
MAKE SURE YOUR KNIFE IS RAZOR SHARP.
WHY?
BECAUSE YOU'RE CUTTING WITH IT.
STEP THREE--
ANGLE THE KNIFE AWAY FROM YOU AND AGAINST THE GRAIN,
SLOWLY WORKING YOUR WAY BACK ON THE BIRD.
AND YOU'LL HAVE ATTRACTIVE SHOWROOM SLICES
OF TURKEY BREAST THAT WILL WOW YOUR GUESTS.
AND ONE MORE THING,
DON'T BE AFRAID, JUST DO IT.
FOR THE COMPLETE SCOOP ON TURKEY CARVING,
LOG ON TO foodnetwork.com FOR MORE.
WHEN WE COME BACK, BIG DADDY AND CLAIRE
FILL THE NUMBER 6 SLOT, AND IT'S ALL GRAVY.
THIS IS SICK.
ANNE AND TED PULL OUT ALL THE STOPS
I PRONOUNCE THEE STUFFING.
AND YOU'LL NEVER GUESS WHERE DEEP-FRYING A TURKEY
I'M, LIKE, IN SHOCK.
CAN YOU SAY "CONTROVERSY"?
IT'S SERIOUS.
STICK AROUND.
WE'RE SOLVE THE TOP 10 THANKSGIVING PROBLEMS
OF ALL TIME. AT NUMBER SIX ON THE COUNTDOWN,
HOW DO YOU MAKE THE ULTIMATE GRAVY?
THANKSGIVING IS NOT THANKSGIVING
UNLESS EVERYTHING IS BATHED IN GRAVY.
IN THE LARGER SCHEME OF THANKSGIVING DINNER,
I THINK GRAVY IS SORT OF AN UNSUNG HERO.
GRAVY IS THE ONE THING THAT SAVES YOUR NECK
WHEN YOU'VE OVERCOOKED THE TURKEY.
NOW IF YOU WANT THE ULTIMATE GRAVY, YOU GOTTA COME
TO BIG DADDY'S HOUSE, FOR SURE. I GOT IT.
ALL RIGHT, CLAIRE, YOU SEE THE PAN HAS SOME MEAT
OH, YEAH.
PEOPLE WONDERIN', HOW CAN WE GET SOMETHING FUNKY, FAT AND SAVORY
THAT'S AWESOME.
THAT'S WHEN I COME IN,
ALL RIGHT.
I DECIDED TO TAKE SOME SPICY SAUSAGE MIX
AND MAKE LITTLE BALLS. FRY 'EM IN A PAN,
AND GET 'EM ALL BROWNED UP.
(Aaron) SO I GOT ABOUT 1/4 CUP OF OIL,
THAT'S A GREAT IDEA. I LOVE IT.
YOU'RE MAKING GRAVY WITH OIL INSTEAD OF BUTTER.
YEP. IT'S SIMPLE.
SO YOU DON'T EVEN NEED TO DO THE TURKEY STUFF.
NOW A LOT OF TIMES WHAT I NOTICE,
EVEN WHEN I'M TALKING TO PEOPLE AROUND HOLIDAY TIMES,
THEY ALWAYS SAY, "YOU KNOW WHAT? I HATE MAKING GRAVY
"BECAUSE I DON'T WANT THE CANNED GRAVY,
"BUT I WANT TO MAKE, BUT I DON'T WANT TO WAIT
TILL THE END OF THE DAY WHEN THE TURKEY'S DONE
TO GET THE DRIPPINGS FOR A REAL GOOD GRAVY."
THIS IS THAT SECRET, THAT SHORTCUT, THAT I LIKE TO TAKE
THAT GIVES YOU THE SAME RESULTS,
HALF THE AMOUNT OF TIME OR BETTER YET, JUST MINUTES,
AND YOU GOT THAT GOOD FLAVOR. NOW I'M BUILDING MY ROUX.
IF YOU'VE NEVER MADE A ROUX, IT'S REALLY SIMPLE.
WE JUST GOT 1/2 A CUP OF FLOUR.
WE GOT A 1/4 CUP OF OIL WITH THE DRIPPINGS
NICE.
NOW I'M GONNA BUILD UP THE GRAVY.
NICE.
THAT LOOKS SO EASY.
ANYBODY CAN DO THIS.
THIS IS THE ULTIMATE.
YOU HEARD THAT? "ULTIMATE."
NOW I GOT THE GRAVY BUILT UP.
PRETTY MUCH AT THIS TIME, ONCE THE LIQUID'S IN HERE,
YOU JUST RELAX. LET THIS COME TO A SLOW SIMMER.
PERIODICALLY, I'LL STIR IT UP TO MAKE SURE
I'M SCRAPING EVERYTHING OFF THE BOTTOM OF THE PAN,
MAKING SURE IT'S JUST NOT CLUMPING TOGETHER.
IN THE MEANTIME, CHECK IT OUT. BASIC STUFFING MIX.
THIS IS STORE-BOUGHT.
I HAVE CLAIRE, SHE'S DOIN' THE SCALLIONS,
SOME THYME, SOME PARSLEY,
JUST TO GIVE IT SOME EXTRA COLOR, SOME EXTRA FLAVOR.
OKAY.
WITH MY HANDS?
NICE.
I LOVE THAT WE PUT FRESH HERBS IN THE STORE-BOUGHT STUFFING.
OKAY.
OKAY.
(gasps) NO WAY!
NO WAY!
SPICY SAUSAGE-STUFFED STUFFING?
YOU SEE HOW EXCITED SHE IS?
WHAT? YEAH.
THIS IS, LIKE, OH... (gasps) OHH.
OKAY.
I GOT MY GRAVY GOING. SO I'M-A GO AHEAD AND--
YES.
OH, MAN. DO ME A FAVOR, JUST TRY THAT.
REMEMBER, NO SALT, NO PEPPER.
OH, YOU'RE KIDDING. THAT HAS SO MUCH FLAVOR.
I TASTE ALL THAT SAUSAGE IN THERE.
OH, MY GOSH.
OKAY.
NOW PRETTY MUCH, I'M NOT GONNA SEASON THIS FLOUR.
WE GOT A LOT OF FLAVOR FROM THE STUFFING MIX.
IT'S CHICKEN FLAVORED.
WE GOT THE THYME, THE SCALLIONS AND THE PARSLEY.
THAT'S RIGHT. SO WE GOT FLAVOR EVERYWHERE HERE.
I'M USING JUST A BASIC CANOLA OIL.
YOU KNOW, I'M JUST KEEPING IT SIMPLE
BECAUSE I DON'T WANT TO MAKE THINGS COMPLICATED.
WHOO.
ANYTHING THAT YOU GET TO GET YOUR HANDS DIRTY
AND THE END RESULT IS GONNA BE FRIED THANKSGIVING STUFFING
WITH THE SECRET SAUSAGE BALL IN IT.
THE GRAVY.
THE GRAVY.
NOW WHILE THEY WERE FRYING, MY GRAVY WAS THICKENING UP,
MY ROUX AND MY CHICKEN STOCK AND EVERYTHING WAS HAPPY.
IT ONLY TAKES A COUPLE MINUTES. LOOK HOW FAST.
OH, MY GOSH. LOOK AT THAT GOLDEN BROWN BEAUTY.
WHAT A BRILLIANT IDEA. YOU ARE A SMART MAN.
MAN, THAT LOOKS SO GOOD!
THAT'S READY.
OH.
OHH. YEAH, GET ALL OF IT.
YEAH.
I LIKE THE WAY YOU THINK.
YOU GOT THAT THING THAT YOU LOVE?
YES, YOU DO. IN YOUR HAND ALREADY.
GRAVY'S DONE.
THIS IS TRULY,
I THINK, ONE OF THE HAPPIEST DAYS OF MY LIFE HERE.
YES.
OKAY. I DON'T NEED THIS.
CHEERS.
MMM!
MMM!
YEAH, DO THE THING, BABY.
IT IS ALL ABOUT THE GRAVY, RIGHT?
ALL RIGHT, I'M GONNA BE NICE
HOOK A BROTHER UP.
READY?
OH, MY GOD.
THIS IS SICK.
I'M SO HAPPY.
AWESOME, SICK, ULTIMATE...
YOU CAN'T BEAT THIS. WE SUCCEEDED.
SEE Y'ALL. ENJOY YOUR HOLIDAY.
MMM.
THANKS, BIG DADDY.
NOW AT NUMBER 5 ON THE COUNTDOWN,
HOW DO YOU MAKE THE ULTIMATE STUFFING?
STUFFING IS THE MOST IMPORTANT DISH OF THE TABLE.
THE BEST STUFFING I'VE EVER TASTED
WAS MADE BY MY AUNT RAFFY. SHE ROCKS.
I THINK MY MOM HAS TO MAKE THE BEST STUFFING I'VE EVER HAD.
TURKEY STUFFING LIKE THIS?
NO. CAN'T HAVE THANKSGIVING WITHOUT IT.
THIS IS THE STUFFING THAT'S GONNA SETTLE IT ALL.
YEAH.
THAT'S BIG WORDS, RIGHT?
OH, REALLY? WELL, I'M NOT BOBBY,
BUT, YOU KNOW, I FEEL VERY PASSIONATE ABOUT THIS STUFFING.
YOU LIKE THAT?
SO YOU'RE RIGHT. SO SIZE IN IMPORTANT.
YEAH.
IF WE HAVE ONE RULE THAT WE SHOULD DEFINITELY FOLLOW,
IS THAT WE NEED TO HAVE EVEN COOKING TIMES ON STUFF.
OH! LOOK AT, THIS ONION IS MAKING ME CRY
(pretends to cry)
HA! (laughs)
SO LOOK IT, I'M GETTING A PAN SORT OF HEATED UP HERE.
I'M PUTTING IN MY OLIVE OIL.
OKAY.
WE'RE GONNA SWEAT THESE.
ALL RIGHT, SO LET'S GO AHEAD AND LET'S GET
OKAY.
I'M VERY PASSIONATE ABOUT THE GARLIC SMASH.
NOW DO YOU DO IT WITH-- YOU JUST, LIKE, GO LIKE THAT?
MNH-MNH. MM, NO. NO.
YEAH.
I LIKE THAT-- I'M A VERY VISCERAL COOK.
SO DO I--VERY TACTILE, VERY VISCERAL.
IF WE TOSS THAT ALL IN HERE,
WE'RE GONNA HAVE JUST A BIG HUNK OF GARLIC.
OH. WELL, THEN WHY SHOULDN'T I CHOP IT?
BECAUSE WE WANT TO... (growls) SMASH ALL THE GARLIC OUT
OKAY.
SO I FIND IF YOU CUT THE GARLIC IN HALF THE LONG WAY,
RIGHT.
RIGHT.
YEAH!
AWESOME.
DELIZIOSO.
SO WE GET THESE ALMOST ALL THE WAY DONE
BEFORE WE PUT IN THE GARLIC.
'CAUSE WHY? THESE ARE VERY TINY NOW.
THAT IS SUCH GOOD ADVICE.
I'VE TAKEN MY SAUSAGE OUT OF THE CASING.
WE'RE GONNA GO AHEAD AND PUT THAT IN THERE
ALONG WITH THE GARLIC, AND WE'RE GONNA BROWN THIS ALL UP NOW.
SURE.
I'M GONNA GIVE MY HANDS A WASH.
YES, VERY GOOD. BRAVO.
I'M GONNA GO AHEAD AND CHOP UP THIS ROSEMARY.
AND WE'RE GONNA ADD THE HERBAGE
INTO OUR SAUTéING MIXTURE HERE.
A LOT TIMES, PEOPLE, WHEN THEY DO THEY DO STUFF,
THEY THROW ROSEMARY IN LIKE THIS.
YOU COULD CHOKE.
THE HEIMLICH MANEUVER COULD ENSUE.
VERY NICE DICING.
BEAUTIFUL.
WE HAVE THE SAGE IN THERE. I'M ADDING THE ROSEMARY.
MMM. SMELL HOW DELICIOUS THIS IS.
SMELL, SMELL, SMELL.
ALL RIGHT, SO I'M ADDING MY CHOPPED-UP NUTS.
THAT'S OUR LITTLE TEX-TU-RA GOING ON THERE.
SO OUR CORNBREADS ALL IN OUR BOWL HERE.
DRIED CRANBERRIES.
WE'VE SWEATED THESE VEGETABLES.
WE HAVE OUR SAUSAGE JUST BROWN.
SO WE'RE GONNA GO AHEAD, AND WE'RE GONNA DO--
PERFORM THE MARRIAGE OF THE SAUSAGE AND THE BREAD.
I PRONOUNCE THEE STUFFING.
NOT QUITE YET.
OKAY.
WOW, THAT SMELLS SO GOOD.
YEAH.
DO YOU WANT ME TO USE MY HANDS?
OKAY.
SO YOU WANT ME--NOW ARE WE-- WHAT'S MY GOAL HERE?
A HOMOGENOUS MIXTURE.
THERE ARE CERTAIN THINGS THAT YOU JUST NEED TO MIX
YEP. MM-HMM. I THOUGHT YOU WERE VERY TACTILE.
I AM VERY TACTILE.
OH, I'M SORRY.
THIS IS--YEAH, THIS IS-- WE'VE JUST FRIED SOME SAUSAGE,
RIGHT. I'M SORRY.
YOU DON'T HAVE THE ASBESTOS HANDS YET.
WE DO, WE DO.
NO, EXACTLY. (laughs)
STUFFING, READY TO, UH, POP IN THE OVEN.
SO WHY DON'T YOU GO AHEAD, PUT THIS IN THERE.
SO WE'RE GONNA GO AHEAD AND GET THIS GUY IN THE OVEN.
WE'RE GONNA DO IT IT'S HOT ALL THE WAY THROUGH
OOH. THE CRISPY EDGES ARE THE BEST PART.
OHH, VERY SMOOTH.
BEAUTIFUL. I'M TAKING A PICTURE.
ALL RIGHT.
OKAY.
IN THE OVEN, 350 DEGREES FOR ABOUT 30 TO 35 MINUTES
OKAY.
ROCK 'N' ROLL.
OHH.
(growls) OHH! LOOK AT THAT. BEAUTIFUL.
OOH.
ALL RIGHT.
MMM.
YEAH, IT'S DELICIOUS.
EXCELLENT.
ALL RIGHT.
SO WHAT DO YOU THINK COMES AFTER 5?
WHAT'S COMING UP NEXT? I'LL GIVE YOU A CLUE.
PROFESSOR PLUM ON THE ROOFTOP WITH A ROPE.
NAH, IT'S JUST TED AND ALEX DEEP-FRYING A TURKEY.
PLUS, THE TOP 3 THANKSGIVING PROBLEMS SOLVED.
INCLUDING THE NUMBER 1 ULTIMATE RECIPE
FROM THE ULTIMATE CHEF TYLER FLORENCE.
THIS IS ABSOLUTELY DELICIOUS.
WE'LL BE RIGHT BACK.
WELCOME BACK.
WE'RE SOLVING THE TOP 10 THANKSGIVING PROBLEMS
SEARCHED ON foodnetwork.com.
IN AT NUMBER 4,
IT'S HOT STUFF, PEOPLE. HOW DO YOU DEEP-FRY A TURKEY?
WE ARE AMERICANS. IF WE CAN FIND A WAY TO FRY IT, WE WILL.
TO DEEP-FRY OR NOT TO DEEP-FRY A TURKEY?
I LOVE DEEP-FRIED TURKEY.
SO I SAY, FRY, FRY, FRY AWAY.
DON'T EVER NEED TO TRY TO DEEP-FRY A TURKEY.
NOT INTERESTED.
I HEARD TED IS A TURKEY-DEEP-FRYING EXPERT,
BUT I ALSO HEARD HE'S A LITTLE BIT SCARED OF THE OIL.
(laughs) HE'S, LIKE, MADE SOME CONTRAPTION
THAT ALTON TAUGHT HIM HOW TO USE.
AND HE'S GONNA BE, LIKE, FAR AWAY FROM THE TURKEY
WHEN HE DROPS IT IN THE FRYER. WHAT A WUSS.
DEEP-FRYING A TURKEY CAN MAKE FOR A DELICIOUS BIRD,
BUT IT'S KINDA TRICKY AND A LITTLE DANGEROUS.
AND THAT'S WHY I'M STANDING IN FRONT OF THIS LADDER,
WHICH IS A CONTRAPTION INVENTED BY ALTON BROWN.
HE CALLS IT THE "TURKEY DERRICK."
AND ALLOWS US TO SAFELY LOWER THE BIRD
VERY SLOWLY INTO THE HOT OIL, BECAUSE HOT OIL IS DANGEROUS,
AND YOU DON'T WANT TO SPLATTER ANYBODY OR BURN DOWN THE HOUSE.
NOW TO MAKE A TURKEY, WE NEED A TURKEY.
ALEX GUARNASCHELLI, I UNDERSTAND YOU'VE BRINED A BEAUTIFUL BIRD.
OH, NICE.
ALL READY FOR ITS HOT OIL BATH.
NOW HOW MANY POUNDS IS THIS TURKEY?
SO WE HAVE HERE A 14-POUND TURKEY
THAT HAS BEEN COMPLETELY PATTED DRY
ONCE REMOVED FROM THE BRINE. THAT'S REALLY IMPORTANT.
YOU WANT TO GET ANY EXCESS WATER OUT OF THE WAY,
OKAY. WELL, THIS IS EXCITING.
YOU LOOK LIKE YOU'RE GETTING READY FOR SURGERY.
(laughs)
OKAY.
THIS IS THE DEVICE THAT WILL ALLOW OUR TURKEY
BY THE WAY, THE GLOVES ARE A NICE TOUCH.
WELL, YOU KNOW, FOOD SAFETY IS A VERY SERIOUS ISSUE.
THE KIT COMES WITH THIS HANDLE FOR LOWERING THE TURKEY DOWN IN.
BUT, YOU KNOW, IT'S JUST, FOR SOME PEOPLE,
NICE, UH,
WHY THANK YOU, MY DEAR.
YOU'RE LOOKING WONDERFUL YOURSELF.
WE'VE GOT OUT TURKEY MOUNTED ON THIS LOVELY DEVICE.
YES. ALL RIGHT.
WHAT WE HAVE HERE ARE TWO PULLEYS
ATTACHED TO AN ORDINARY LADDER
AND A PIECE SASH CORD, WHICH IS A COTTON ROPE.
AND THIS IS GONNA ALLOW US TO LOWER OUR TURKEY
INTO THE OIL VERY SLOWLY
BECAUSE WE DON'T WANT ANY SPLATTERING.
NOW WHEN YOU DEEP-FRY A TURKEY,
YOU WANT TO DO IT FOR ABOUT THREE MINUTES PER POUND,
PLUS AN ADDITIONAL FIVE MINUTES.
THIS BEING A 14-POUND TURKEY, THAT'S 42 MINUTES PLUS 5 IS 47.
YOU PUT THE TURKEY IN AT 250,
THEN YOU BRING THE TEMPERATURE UP TO 350.
BUT YOU CAN'T WALK AWAY. YOU HAVE TO STAY THERE
AND MONITOR THAT TEMPERATURE MINUTE BY MINUTE,
SO THAT IT NEVER GOES HIGHER OR LOWER THAN 350.
BESIDE, YOU REALLY SHOULD LEAVE YOUR TURKEY SITTING THERE.
SOMEONE COULD COME ALONG AND STEAL IT.
OKAY, TIME'S UP. SO WE'RE GONNA HOIST THIS GUY OUT
(Alex) WOW!
RIGHT AWAY, WHEN THIS COMES UP OUT OF THE OIL,
THAT'S GONNA BE SOME CRISPY SKIN.
NOW ONCE YOU PULL IT OUT OF THE OIL,
TAKE ITS TEMPERATURE BY POKING A THERMOMETER,
A LITTLE ONE, INTO THE THIGH MEAT,
THE THICKEST PART,
UNTIL WE GET UP TO 151.
THAT'S RIGHT.
THEN YOU'RE GONNA LEAVE THE TURKEY HANGING HERE
FOR 30 MINUTES, PROTECTING IT CAREFULLY
FROM MARAUDING DOGS OR YOUR NEIGHBORS.
AND THE TEMPERATURE WILL COME UP DURING THAT TIME
ONCE THIS COMES UP OUT OF THE OIL,
IT'S LIKE YOU WANT TO JUST TEAR INTO IT RIGHT AWAY.
IT'S GOT THAT INCREDIBLE PAYOFF AND THAT CRUNCH.
I CAN'T WAIT.
NEXT UP, ON OUR HOT-FRIED COUNTDOWN
AT NUMBER 3 IS A-- I'LL LET TED TELL YOU. TED?
SO GREEN BEAN CASSEROLE COMES IN AT QUESTION NUMBER 3,
WHICH I THINK TELLS YOU THAT WE WILL DO ANYTHING POSSIBLE
TO TAKE AN INNOCENT VEGETABLE
AND MAKE IT FATTENING AND DELICIOUS.
THAT'S NUMBER 3? REALLY?
WHO WOULD HAVE KNOWN THAT GREEN BEAN CASSEROLE
HAD THIS KIND OF FOLLOWING?
I CANNOT BELIEVE MY food network COHORTS
ARE TALKIN' SMACK
ABOUT MY GREEN BEAN CASSEROLE COMING IN AT NUMBER 3.
THIS IS ALL ABOUT GREEN BEANS.
OKAY, SO TELL ME WHAT YOU NEED ME TO DO
'CAUSE I'M READY. I'M AT YOUR DISPOSAL.
YEAH.
ALL RIGHT, I WANT 2 TABLESPOONS
OF FINELY CHOPPED ONION.
OKAY.
AND I'M GONNA BLANCH 'EM.
THIS IS GONNA PRESERVE THE COLOR.
IT'S GONNA GET THESE GUYS COOKING.
OKAY.
HOW ABOUT THAT?
LOOK AT HOW BEAUTIFUL THAT IS.
SO THIS IS JUST GONNA COOK FOR A COUPLE OF MINUTES.
I JUST WANT TO GET THEM GOING,
GET THAT BRIGHT GREEN FLAVOR PRESERVED.
WE'RE GONNA PUT THEM IN ICE WATER.
OKAY.
OKAY, THESE MUSHROOMS. BABY BELLAS, RIGHT?
CREMINIS. COOL.
OKAY.
AND AS SOON AS YOU GET THAT DONE,
YOU WANT TO START WITH THE ONION
YEAH, GIVE IT TO ME.
STICK IT RIGHT IN THERE.
I'VE GOT SOME MELTED BUTTER IN HERE, 2 TABLESPOONS AGAIN.
YOU KNOW, IT'S GREAT. YOU USE 2 TABLESPOONS, 2 TABLESPOONS.
I'LL NEVER FORGET ALL THE MEASUREMENTS.
ALL RIGHT, I GOT YA. (grunts)
THIS IS HEAVY. FEEL THIS, CLAIRE.
NO, YOU DIDN'T. ALL RIGHT, LET'S GO.
ALL RIGHT. CHOP, CHOP, CHOP.
I WANT THOSE CHOPPED FINELY.
WE DO A MEXICAN-STYLE TURKEY
OOH.
BUT YOU KNOW WHAT? I'M REALLY EXCITED
ABOUT THIS RECIPE, CLAIRE, 'CAUSE MAYBE WE CAN ADAPT THIS
HOW'RE YOU GONNA DO THAT?
YEAH.
OOH.
I WANT YOU START CUTTING THESE IN HALF ONCE THEY COOL
ALL RIGHTY.
SO WHAT DO YOU DO ON THANKSGIVING? I WATCH FOOTBALL.
WELL, YOU KNOW WHAT? WE MOSTLY TELL STORIES
AND THE SAME ONES OVER AND OVER AGAIN.
DO YOU HAVE THAT UNCLE, THAT SENILE UNCLE,
THAT THINKS THAT IT'S THE FIRST TIME HE'S TOLD THE STORY.
YOU KNOW WHAT, I HAVE A FEELING YOU MIGHT BE THE SENILE UNCLE.
I AM. BUT, NO, WE ACTUALLY GET TOGETHER WITH THE FAMILY
AND WE HAVE, UH--WE SING A LOT OF MARIACHI SONGS.
FUN! I'M GONNA GO TO YOUR HOUSE FOR THANKSGIVING.
WELL, YOU KNOW WHAT? NOW THAT I HAVE THIS CASSEROLE
AS PART OF MY TRADITION, MAYBE IT'S GONNA BE
OH, SO I DIDN'T GET THE INVITE.
I JUST TOTALLY GOT BLOWN OFF RIGHT THERE.
OKAY.
NOW I'M GONNA TAKE 2 TABLESPOONS OF FLOUR
BECAUSE I'VE GOT 2 TABLESPOONS OF BUTTER.
I'M GONNA WHISK IT IN, AND THIS IS GONNA MAKE IT NICE AND THICK.
AND THIS IS GONNA MAKE IT SAUCY.
YES.
A MAN ASKING TO HELP IN THE KITCHEN,
(laughs)
OF COURSE, YOU DO KNOW YOUR WAY AROUND A KITCHEN.
OKAY.
THIS IS SO EASY. YOU'RE GONNA LOVE THIS.
YEAH, THE WHOLE THING. JUST DUMP IT IN.
THIS GOES ON TOP. I'M GONNA LET YOU DO THAT.
SO THE IDEA IS WHEN THIS COOKS,
IT DOES.
OHH.
OKAY.
AND IF IT WAS IN YOUR HOUSE, WE'D BE PUTTING CHILIES IN IT.
NOW HERE'S THE FUN PART. WHO WANTS TO BEAT THIS UP?
THIS IS CORNFLAKES.
AND YOU GET TO DO THIS.
NOW THE REASON I'M USING CORNFLAKES
IS BECAUSE MY GRANDMA MOORE HAS ALWAYS TOPPED
HER GREEN BEAN CASSEROLE WITH BUTTERED CORNFLAKES.
AND FOR SOME REASON,
IT'S THE ONE FLAVOR I JUST CAN'T GET AWAY FROM.
THEY DO, WHICH IS NICE.
THE CORN IS GONNA REALLY GIVE IT AN ADDED FLAVOR,
A LITTLE TOUCH AND THEN HOT BUTTER.
WHY DON'T YOU DO IT WITH THE HOT BUTTER IN THERE?
YEAH.
WE'RE GONNA BUTTER THESE BABIES. WATCH YOUR HANDS.
READY? RIGHT IN.
THAT IS A SECRET INGREDIENT, CLAIRE. I LIKE THAT.
SO GIVE A LITTLE SHAKE IN THERE,
MAKE SURE WE SPREAD THAT AROUND.
LOOK AT HIM. HE'S, LIKE, DANCING BACK HERE.
NICE.
MOZZARELLA CHEESE GOES ON TOP OF THIS WHOLE BABY...
BEFORE WE DO THE CORNFLAKES.
CASSEROLES ARE ALL ABOUT OOEY, GOOEY,
CHEESY, YUMMY, CREAMY SPOONFULS OF FOOD.
YEAH.
AND WE HAVEN'T EVEN EATEN YET.
'CAUSE I'M SO EXCITED.
I KNOW WHAT THIS CASSEROLE WILL TASTE LIKE.
OKAY.
YOU KNOW, IT'S GREAT ON TOP OF ALL CASSEROLES.
THAT'S A REALLY GOOD TIP. THANK YOU, GRANDMA MOORE.
I FEEL LIKE I'M BEING ADOPTED TO THE MOORE FAMILY.
THE MOORE-- ISN'T THIS AWESOME?
YES, WE'LL HAVE YOU.
(laughs)
WHOO. ALL RIGHT.
400 DEGREES FOR ABOUT 20 MINUTES,
AND WE'RE GONNA HAVE GREEN BEAN CASSEROLE.
SO WE PUT IT INTO THE OVEN FOR 20 MINUTES
AT 400 DEGREES.
AND IT'S GOING TO BE GOLDEN BROWN ON TOP.
ME, NEITHER.
THIS IS REALLY HOT. SO NORMALLY, YOU'D WAIT A FEW MINUTES,
NEITHER CAN I.
ALL RIGHTY.
GO OUT OF THE CORNER.
MMM.
IT'S RICH. IT'S CREAMY.
IT'S CHEESY. IT'S JUST THE HOLIDAYS.
THIS IS WHAT THIS IS TO ME.
IF THIS IS NUMBER 3,
ME, NEITHER.
ALL RIGHT.
ALL RIGHT.
WHEN WE COME BACK,
BIG DADDY GIVES YOU NUMBER 2 ON THE COUNTDOWN--
CRAZY, DELICIOUS CRANBERRY SAUCE.
IF THIS ISN'T THE SIMPLEST CRANBERRY RECIPE YOU EVER HAD,
YOU GOT SOME PROBLEMS.
AND TYLER FLORENCE SOLVES
THANKSGIVING DAY PROBLEM NUMERO UNO.
YOU ASKED FOR IT, YOU GOT IT.
STICK AROUND.
AND WE'RE BACK.
WE MADE IT ALL THE WAY TO NUMBER 2 ON OUR COUNTDOWN.
AND THE SECOND MOST REQUESTED RECIPE ON foodnetwork.com IS
CRANBERRY SAUCE!
YOU GUESSED IT. CRANBERRY SAUCE!
I LOVE AND ADORE CRANBERRY SAUCE.
IT IS MY FAVORITE THING ABOUT THANKSGIVING.
I LIKE THE JELLIED KIND
WITHOUT ANY CRANBERRIES IN IT. UHH!
I NEVER EAT CRANBERRIES AT ALL ON THANKSGIVING.
IT DOESN'T EVEN MAKE MY TOP 100.
WHAT? DID ANNE SAY SHE DOESN'T LIKE CRANBERRIES?
YOU KNOW WHAT? SHE HAD A BAD EXPERIENCE,
JUST LIKE I HAD WITH THE CASSEROLE AS A KID.
TRUST ME, ANNE,
TRY MY RECIPE, BABY. IT'LL MAKE YOU COME BACK TO CRANBERRY.
NOW I'M GONNA SHOW YOU TODAY
WHY MAKING THIS SIMPLE CINNAMON APPLE CRANBERRY SAUCE
IS GONNA TAKE THE STRESS OUT OF YOUR LIFE.
I GOT ME A NICE-SIZE SAUCEPAN HERE.
I'M GONNA ADD ABOUT
2 CUPS OF CRANBERRY JUICE.
NOW THESE CRANBERRIES ARE THE STAR OF THE SHOW.
I'M GONNA USE SOME DRIED ONES TODAY. THEY'RE SWEETENED.
SO THIS IS GONNA ADD A NICE LITTLE SWEETNESS
AND THE TARTNESS. I'M JUST DROPPING 'EM RIGHT IN THE PAN.
I CRACKED THIS CINNAMON STICK.
NOW IF YOU GOT CINNAMON POWDER THAT'S ALREADY DONE,
GO AHEAD AND USE ABOUT A TEASPOON.
I'M JUST USING ONE STICK.
AND ACTUALLY, I'M GONNA PICK OUT THE BIG PIECES
BECAUSE I WANT TO BE ABLE TO PICK THESE OUT
ONCE IT GETS THAT FLAVOR GOING THROUGHOUT THE JUICE.
JUST LET THAT SET. OF COURSE, YOU NEED SOME SUGAR.
I'M GONNA GO WITH A CUP OF SUGAR.
AND THERE YOU HAVE IT SO FAR.
WE GOT CRANBERRIES. WE GOT CRANBERRY JUICE.
WE GOT SUGAR, AND WE GOT CINNAMON.
I'M GONNA LET THIS GO ON HIGH
BECAUSE I WANT TO BRING THIS TO A BOIL.
NOW I SAID APPLE. I GOT ME TWO APPLES.
I'M JUST GONNA TAKE THE CENTERS OUT.
I'M CHOOSING TO USE ME A GALA APPLE,
SOMETHING THAT'S SWEET, KINDA SOFT.
IT'S GONNA BREAK DOWN IN THE CRANBERRY SAUCE VERY WELL.
I'M JUST CORING IT OUT, TAKING OUT THE SEEDS.
NOW WHAT I'M GONNA DO IS JUST GO AHEAD AND PEEL THIS APPLE.
AND WHEN I THINK ABOUT CRANBERRY SAUCE
OR I THINK ABOUT PEELING APPLES,
IT TAKES ME BACK TO MY CHILDHOOD AROUND THE HOLIDAY TIMES
THAT MY MOM WOULD BE PEELING APPLES FOR PIES OR WHATEVER,
AND WE WOULD ACTUALLY TAKE THOSE PEELS AND SNACK ON 'EM.
SO I LIKE TO HAVE THE KIDS IN THE KITCHEN WHEN I'M COOKING.
AND, OF COURSE, WHEN I GOT MY KIDS, THEY'RE EATING THE PEELS,
SO THEY DON'T GO TO WASTE. AND I'M-A DICE THESE APPLES UP,
SO SMALL SIZE BECAUSE I WANT 'EM TO BREAK DOWN.
APPLES ARE DONE.
RIGHT INTO THE PAN.
(whispering) OOH, MAN.
(normal voice) THAT FRESH CINNAMON STICK
IS SO POTENT, AND IT'S DOING ITS THING SO FAST.
I CAN'T BELIEVE IT. THIS IS ALMOST DONE.
YOU MIGHT THINK I'M JOKING, BUT IT REALLY IS.
THIS IS THE TEST-- GONNA PULL ME A CRANBERRY.
NO I DON'T SUGGEST YOU STICK YOUR FINGER IN THERE TO GET IT,
OR YOU GONNA COME UP ONE NUB SHORT. SO PULL OUT A CRANBERRY.
THEY'RE SOFT. THEY'RE READY.
THEY DON'T NEED TO GET MUSHY.
THEY'RE JUST WHERE I WANT 'EM TO BE.
I'M GONNA TAKE MY BOWL AND GET ME SOME OF THIS JUICE.
SO IF YOU GET A LITTLE BIT OF THOSE CRANBERRIES IN THERE,
DON'T FEEL BAD.
WE'RE LOOKING FOR ABOUT 8 OUNCES OF THIS JUICE.
AND I GOT ME 2 TEASPOONS OF CORNSTARCH.
THIS IS GONNA BE MY THICKENING AGENT TO REALLY TIGHTEN THIS UP.
AND I WANT TO HAVE THIS SEPARATE
SO I DON'T HAVE LUMPS OF CORNSTARCH IN MY PAN.
SO I LIKE TO PULL A LITTLE OF THAT HOT JUICE OFF TO THE SIDE,
BREAK DOWN THAT CORNSTARCH.
THEN WE GONNA FEED IT RIGHT BACK INTO THE PAN.
SO HERE WE GO, BACK IN THE PAN. AND MAKE SURE YOU GOT
A STIR ON THIS, BECAUSE THIS IS REALLY GONNA THICKEN IT UP
AND GIVE IT THAT JELLIED LOOK.
NOW YOU SEE AS I'M POURING IT IN,
IT ACTUALLY STARTED TO THICKEN UP.
AND THERE YOU HAVE IT. RIGHT NOW IF THIS ISN'T THE SIMPLEST
CRANBERRY RECIPE YOU EVER HAD, YOU GOT SOME PROBLEMS.
I'M JUST GONNA TAKE THIS OUT RIGHT NOW,
PUT IT IN THIS BOWL, CHILL IT DOWN.
AND YOU GONNA SEE JUST WHAT IT LOOKS LIKE
WHEN IT'S ALL COOL AND DONE WITH.
NOW THIS SHOULD BE NICE AND COLD RIGHT ABOUT NOW
BECAUSE IT TAKES ABOUT A GOOD 20, 30 MINUTES
TO GET CHILL ON IT, TAKE THE HEAT OFF OF IT.
IF YOU WANT TO DO IT THE NIGHT BEFORE, FEEL FREE TO DO THAT.
MAKE IT EASY ON YOURSELF. IT'S CRANBERRY SAUCE.
NOW I WANT TO GET THOSE CINNAMON STICKS OUT,
BECAUSE I SAID IT'S SIMPLE, BUT I DON'T WANT IT
TO BE DANGEROUS.
NOW JUST PUT THIS IN A NICE SERVING DISH.
NOW IS THIS A PRETTY BOWL OF LOVE?
BUT IT NEEDS A GOOD TASTE.
MMM. MMM! I'M-A SPROUT SOME HAIR.
CRANBERRY SAUCE IS NUMBER 2 THIS YEAR,
I DON'T EVER WANT TO SEE IT ON THE LIST AGAIN
BECAUSE IT DOESN'T GET NO EASIER THAN THIS
OR TASTIER THAN THIS.
WOW.
WOW.
WOW.
WHEN YOU FIND OUT WHAT NUMBER 1 IS,
(gasps)
WE'RE COUNTING DOWN THE TOP 10 THANKSGIVING CONUNDRUMS
AND QUESTIONS SEARCHED ON foodnetwork.com.
AND WE'VE MADE IT ALL THE WAY TO NUMBER 1.
BUT FIRST, LET'S REVIEW.
MASHED POTATOES.
HOW TO DEFROST YOUR TURKEY ON THANKSGIVING DAY.
HOW TO BRINE A TURKEY.
THE RIGHT WAY TO CARVE YOUR TURKEY BREAST.
THE ULTIMATE GRAVY.
THE STUFFING TO END ALL STUFFING.
HOW TO DEEP-FRY A TURKEY.
THE GREATEST GREEN BEAN CASSEROLE.
AN INCREDIBLE CRANBERRY SAUCE.
AND THE NUMBER 1 THANKSGIVING RELATED SEARCH
ON foodnetwork.com
IS HOW TO MAKE THE ULTIMATE PUMPKIN PIE.
FOR ME, LIKE, PUMPKIN PIE'S IN THE CENTER OF THE UNIVERSE.
THIS GOES TO SHOW ME THAT AMERICA CAN'T WAIT FOR DESSERT.
I LOVE PUMPKIN PIE BECAUSE IT'S MELLOW,
AND IT'S NOT OVERLY SWEET, AND YOU CAN CHANGE IT UP.
YOU CAN ADD DIFFERENT SPICES TO IT.
IT'S PUMPKIN PIE 2009--
PUMPKIN BANANA MERINGUE PIE. THIS, YOU GOTTA TRY.
ALL RIGHT, GUYS, YOU ASKED FOR IT, YOU GOT IT.
THE NUMBER 1 MOST REQUESTED HOLIDAY RECIPE
ON foodnetwork.com IS PUMPKIN PIE.
AND LET ME TELL YOU, I'VE GOT THE ULTIMATE TWIST ON IT.
WE ARE GONNA MAKE A PUMPKIN BANANA MERINGUE PIE.
THIS IS ABSOLUTELY DELICIOUS.
SO WHAT WE'RE GONNA DO NOW
IS MAKE OUR OWN HOMEMADE PUMPKIN PIE FILLING.
NOW WHAT WE HAVE HERE ARE TWO SMALL SUGAR PUMPKINS
THAT WE'RE GONNA ROAST ON A SHEET PAN
FOR ABOUT 20 MINUTES.
SO WE'RE GONNA USE A SPOON AND SCOOP OUT ALL THE SEEDS.
BUT WE'RE GONNA GIVE 'EM ABOUT A 20-MINUTE HEAD START
ON OUR BANANAS.
WE'RE PUT THEM IN THE OVEN AT 350 DEGREES.
ALL RIGHT, GUYS, SO CHECK THIS OUT.
SO THE PUMPKIN HAS BEEN IN THERE FOR ABOUT 20 MINUTES.
ALL RIGHT, IT'S NOT FULLY COOKED YET.
ALL RIGHT, SO THEY'RE SOFT. THEY'RE KINDA HOT.
AND WHAT WE WANT TO DO IS TAKE SIX BANANAS
WITH THE SKINS AND EVERYTHING. WE'RE GONNA PUT THIS
ONTO THE SHEET PAN. WE'RE GONNA ROAST THE BANANAS
UNTIL THE BANANAS GET REALLY SUPER SOFT.
OKAY, SO THESE ARE GONNA GO BACK INTO THE OVEN
FOR ANOTHER TEN MINUTES.
ALL RIGHT, GUYS, SO CHECK THIS OUT.
IT'S BEEN ABOUT 35 MINUTES.
THE PUMPKIN IS REALLY, REALLY HOT.
BUT IT'S ALSO SUPER SOFT. NOW, ALSO, THE BANANAS.
WE'LL TAKE A LOOK AT THESE GUYS, AS WELL.
THEY'RE ROASTED INSIDE THEY'RE OWN JACKET,
SO WE'RE NOT GONNA LOSE ANY OF THE DELICIOUS BANANA FLAVOR,
AND THEY'RE SUPER SOFT.
SO ALL THIS GONNA GO INTO THE FOOD PROCESSOR
WITH EGGS, A LITTLE BIT OF BUTTER, SOME NUTMEG,
SOME CINNAMON, SOME CREAM. WE'RE GONNA PURéE IT.
WE'RE GONNA MAKE A SUPER DELICIOUS
PUMPKIN BANANA FILLING. AND THEN WE'RE GONNA PUT THAT
INTO THE PIE SHELL AND THEN BACK INTO THE OVEN.
♪♪
OKAY, SO WE GOT OUR PUMPKIN AND OUR BANANA
IN OUR FOOD PROCESSOR. NOW WHAT WE'RE GONNA DO
IS ADD THE BITS OF THE PIE. IT'S REALLY GONNA GIVE US
SOME FLAVOR, SOME RICHNESS AND ALSO HOLD IT TOGETHER
ONCE IT'S COOKED AND COOLED. ALL RIGHT, SO WE GOT THREE EGGS.
I'M GONNA DROP THAT IN.
WE GOT SOME SUGAR.
WE GOT SOME CINNAMON.
WE GOT 2 TABLESPOONS OF BUTTER
AND THEN ALSO SOME FRESHLY GRATED NUTMEG.
I'M JUST GONNA GRATE THIS WITH A MICROPLANE.
YOU SEE HOW IT JUST SORT OF FALLS APART LIKE SNOWFLAKES?
ALL RIGHT. LOOKING GOOD.
WE'RE ALSO GONNA ADD A LITTLE BIT OF HEAVY CREAM TO THIS
AND THEN JUST A LITTLE PINCH OF SALT
JUST TO KINDA BALANCE OUT THE SUGAR FLAVOR.
ALL RIGHT, AND WE'RE GONNA PURéE ALL THIS DOWN.
ALL RIGHT, SO TAKE A LOOK AT THIS.
WE GOT A REALLY BEAUTIFUL COLOR. IF YOU CAN TAKE A LOOK AT IT,
IT IS SOMEWHERE IN BETWEEN PUMPKIN AND BANANA, ALL RIGHT?
SMELLS AMAZING. I'M GETTING THE CINNAMON.
I'M GETTING THE NUTMEG. IT SMELLS LIKE THE HOLIDAYS.
ALL RIGHT, SO TAKE A LOOK AT THIS.
I ALREADY MADE SOME PIECRUST EARLIER.
ALL RIGHT, WE'RE GONNA PUT THIS RIGHT INTO OUR PIE SHELL.
AND THEN WE'RE GONNA SMOOTH EVERYTHING OUT
FROM ONE END TO THE OTHER.
ALL RIGHT, AWESOME. OKAY, LOOKS GOOD.
OKAY, THEN WE'RE GONNA TAKE A LITTLE BIT OF EGG WASH,
EGG WHITE WASH,
AND WE'RE JUST GONNA BRUSH THE CRUST BIT RIGHT ON TOP.
AND THIS IS GONNA GIVE THE EDGE OF OUR PIE A LITTLE BIT
OF STABILITY SO IT DOESN'T FALL APART WHEN WE CUT IT.
AND, ALSO, IT'S GONNA GIVE IT A REALLY, REALLY GORGEOUS SHINE.
NOW I'VE GOT A LITTLE BIT OF GRANULATED SUGAR.
I'M GONNA PUT THIS RIGHT ON TOP, AND WE ARE GOOD TO GO.
SO THIS IS GONNA GO INTO THE OVEN ON A SHEET PAN.
I'VE ALREADY PREHEATED THE SHEET PAN,
AGAIN, BECAUSE WE WANT TO COOK THE CRUST
AS FAST AS POSSIBLE.
SO WE GOT A HOT SHEET PAN. WE GOT A HOT OVEN.
OUR PIE IS GONNA GO RIGHT ON TOP, JUST LIKE THAT.
15 MINUTES LATER, IT'S THE BEST PIE YOU'VE EVER TASTED.
ALL RIGHT, GUYS, SO TAKE A LOOK AT THIS.
PIE IS OUT OF THE OVEN.
NOW YOU CAN SEE THE WHOLE THING START TO SET UP LIKE A CUSTARD.
THE CRUST HAS A BEAUTIFUL GOLDEN SHINE FROM THE EGG WHITE.
NOW WHAT WE'RE GONNA DO IS PUT A MERINGUE TOPPING
ON TOP OF THAT, WHICH IS GONNA BE REALLY EASY TO PUT TOGETHER.
WHAT WE HAVE HERE ARE FOUR EGG WHITES IN A BOWL.
ALL RIGHT, WE'VE GOT POWDERED SUGAR.
IT ALSO HAS CORNSTARCH,
SO IT'S GONNA GIVE YOU A VERY SILKY TEXTURE,
AND, ALSO, A LITTLE BIT OF CREAM OR TARTAR FOR STABILITY
AND THEN A LITTLE PINCH OF SALT. NOW WHAT WE'RE GONNA DO
IS JUST TAKE AN OLD-FASHIONED CAKE MIXER HERE,
AND WE'RE GONNA BLEND THIS TOGETHER
UNTIL IT STARTS TO DOUBLE IN VOLUME.
AND WE'RE NOT LOOKING FOR A STIFF PEAK,
WE'RE LOOKING A MEDIUM PEAK. WE'RE GONNA PUT THAT ON TOP
OF THE PIE ONCE IT COOLS DOWN A LITTLE BIT.
SO WE'RE GONNA TAKE OUR MERINGUE,
ALL RIGHT, AND WE'RE GONNA PUT THIS RIGHT ON TOP OF OUR PIE.
DOESN'T THAT LOOK BEAUTIFUL? AND THEN WHAT WE'RE GONNA DO
IS KIND OF DO AN OLD-FASHIONED TRICK.
TAKE A SPOON, OKAY? AND THEN WE'RE GONNA JUST START
TO PULL THESE UP IN LITTLE PEAKS.
AND THESE ARE GONNA START TO TOAST.
AND WE GOT OUR BROILER ALL SET AND READY TO GO.
AND WE'RE GONNA POP THIS INTO THE OVEN,
UNDER THE BROILER FOR ABOUT SEVEN, TEN MINUTES.
AND WE'RE LOOKING GOOD.
ALL RIGHT, GUYS, TAKE A LOOK AT THIS.
AFTER THE PIE COMES OUT OF THE BROILER,
YOU WANT TO LET IT COOL JUST FOR A SECOND.
TAKE A LOOK AT THIS. THE MARSHMALLOW ON TOP,
THE MERINGUE HAS A GREAT CARAMELIZED LOOK TO IT.
THIS IS SENSATIONAL. NOW TAKE A LOOK AT THIS, ALL RIGHT?
SO WE'RE GONNA CUT A NICE, BIG PIECE OF THIS.
ALL RIGHT. NICE SNAP FROM THE PIECRUST.
♪♪
GET OUR PIE SERVER.
LOOK AT THAT.
LADIES AND GENTLEMEN,
THE NUMBER 1 MOST REQUESTED HOLIDAY RECIPE
ON foodnetwork.com--
PUMPKIN PIE. PROBLEM SOLVED.
FORGET IT.
THAT IS DELICIOUS. (chuckles)
HAPPY HOLIDAYS.
THERE YOU HAVE IT,
YOUR TOP 10 THANKSGIVING PROBLEMS SOLVED.
Closed Captions provided by Scripps Networks, LLC.