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THANKSGIVING IS AN EMOTIONAL HOLIDAY.
PEOPLE TRAVEL THOUSANDS OF MILES TO BE WITH FAMILY
THEY ONLY GET A CHANCE TO SEE ONCE A YEAR,
AND THAT CAN CREATE A LOT OF PRESSURE.
BUT TODAY, WE'VE GOT YOU COVERED.
IT'S MY ULTIMATE THANKSGIVING DINNER,
A SIMPLIFIED, BUT SPECTACULAR FEAST
THAT WON'T TAKE YOU ALL DAY,
FREEING YOU UP TO SPEND MORE TIME WITH YOUR FAMILY.
IT'S A THANKSGIVING MEAL YOU CAN BE THANKFUL FOR
RIGHT HERE ON "TYLER'S ULTIMATE."
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
THANKSGIVING, THE MEAL THAT'S LAUNCHED A THOUSAND TEARS
AND A MILLION BORING, DRIED-OUT TURKEYS.
BUT THIS YEAR, NO MORE.
YOU AND I ARE GONNA SIMPLIFY THE FEAST OF FEASTS
AND PUT THE *** BACK INTO THE BIRD.
YOU KNOW, TO ME, THE BIGGEST MISTAKE THAT PEOPLE MAKE
AROUND THANKSGIVING HOLIDAYS IS TAKING ON TOO MUCH
TOO LATE IN THE GAME.
SO LET'S TAKE IT SLOW, BREATHE A LITTLE BIT
AND SERVE UP A SIMPLE AND ELEGANT MEAL
THAT'S GONNA KEEP YOUR FAMILY SMILING.
MY ULTIMATE THANKSGIVING DINNER KICKS OFF
WITH OVEN-ROASTED TURKEY BREAST
WITH MELTED LEEK AND CORNBREAD STUFFING.
I'LL TAKE A BONELESS TURKEY BREAST
AND STUFF IT WITH BUTTERY LEEKS
THAT ARE TOSSED IN CORNBREAD AND FRESH THYME.
AND THEN WE'RE GONNA PAN-SEAR THE TURKEY FOR A GOLDEN CRUST
AND THEN ROAST IT OFF INTO THE OVEN
UNTIL IT'S MOIST AND DELICIOUS.
AND THEN WE'RE GONNA TOP THAT OFF WITH A HOMEMADE GRAVY
MADE FROM SMOKED TURKEY WINGS ROASTED WITH LOTS OF ONIONS,
CARROTS, CELERY, THYME, BAY, SAGE AND PARSLEY.
AND TO ACCOMPANY OUR BIRD,
FIRST, A CRANBERRY SAUCE MADE WITH CRANBERRIES
SIMMERED IN FRESHLY SQUEEZED ORANGE JUICE,
BROWN SUGAR AND CINNAMON.
AND WE CAN'T FORGET ABOUT MASHED POTATOES.
MINE BEGIN WITH YUKON GOLD POTATOES
THAT ARE SIMMERED WITH CREAM AND MILK.
AND THEN WE'RE GONNA MASH THEM UP WITH GRAINY MUSTARD
FOR THE FLUFFIEST, TASTIEST MASHED POTATOES
YOU HAVE EVER SERVED.
AND WE'RE GONNA GET THE WHOLE THING KICKED OFF WITH THE GRAVY.
EVERYBODY LOVES THE GRAVY. AND WHAT WE'RE GONNA DO
IS MAKE A GRAVY FROM SCRATCH THAT I MAKE EVERY SINGLE YEAR,
AND EVERYBODY ABSOLUTELY LOVES IT.
THEY CRAVE IT. THEY CALL ME UP TWO WEEKS IN ADVANCE
AND SAY, "I'M ONLY COMING IF YOU'RE MAKING THE GRAVY."
AND I'M LIKE, "I'M MAKING LOTS OF GRAVY. COME ON OVER."
ALL RIGHT, WE'RE GONNA TAKE A ROASTING PAN.
WE'RE GONNA CRANK IT UP. WE'RE GONNA ADD
SOME EXTRA *** OLIVE OIL RIGHT TO THE BOTTOM OF THIS.
AND THEN WE'RE GONNA MAKE OUR TURKEY GRAVY
WITH A SMOKED TURKEY WING.
THIS YOU GOT TO SEE. OKAY, SO I'VE GOT ONE HERE, ALL RIGHT.
I ACTUALLY FOUND-- YOU GOT TO TAKE A LOOK AT THIS.
THIS IS GIGANTIC.
THAT IS THE BIGGEST TURKEY WING I'VE EVER SEEN.
NORMALLY, I'LL USE TWO IF THEY'RE SMALL.
BUT THIS THING LOOKS SO GIGANTIC,
I THOUGHT ONE'S GONNA BE PLENTY.
SO WHAT WE'RE GONNA DO IS WE'RE GONNA TAKE THIS GUY,
DROP THIS RIGHT DOWN INTO THE BOTTOM OF OUR ROASTING PAN.
AND THE AROMATICS ARE GONNA BE AN ONION AND SOME GARLIC.
AND WE'RE GONNA TAKE THESE GUYS,
JUST KINDA SIMPLY CUT THEM RIGHT IN HALF.
AND THE GREAT THING ABOUT MAKING A SAUCE--
THE VEGETABLES, AT THIS POINT-- THEY DON'T HAVE TO BE PRETTY.
WE JUST WANT TO KINDA CUT THEM OPEN
TO GET SOME SURFACE AREA ON THIS
SO WE CAN REALLY EXTRACT SOME OF THAT GREAT FLAVOR.
SO THE ONIONS AND THE GARLIC GO IN.
AND THEN WE'RE ALSO GONNA ADD SOME CELERY
AND SOME CARROTS.
SO I'VE GOT ONE RIB OF CELERY.
AND I'VE ALSO GOT TWO CARROTS.
ALL RIGHT, SO WE'RE GONNA CUT THE TOPS OFF.
AND BECAUSE THESE GUYS ARE SO SMALL
AND THEY'VE ALREADY BEEN WASHED UP,
WE DON'T HAVE TO PEEL THEM DOWN.
AGAIN, THIS IS JUST GONNA BE THE BASE FOR OUR SAUCE HERE.
AND WE'RE GONNA CHOP 'EM UP INTO BIG PIECES
AND THROW 'EM IN RIGHT ON TOP OF EVERYTHING ELSE,
AND ALSO THE SAME THING WITH THE CELERY.
ALL RIGHT, COOL.
CELERY'S GONNA GO IN.
AND NOW WE'RE GONNA ADD SOME HERBS TO THIS.
AND WE'RE GONNA THROW IN SOME FRESH SAGE,
THEN ALSO SOME PARSLEY
AND THEN SOME FRESH THYME.
ALL RIGHT, AND THAT IS IT, LADIES AND GENTLEMEN.
AND IT'S GONNA TASTE ABSOLUTELY DELICIOUS.
SO IN THE OVEN THIS STUFF'S GONNA GO SO IT ROASTS UP.
LOOK AT THAT. I WOULD ALMOST EAT THAT FOR DINNER AS IS.
LOOKS PRETTY GOOD.
ALL RIGHT, TURKEY'S GONNA GO IN.
ALL RIGHT, SO WE GOT OUR GRAVY BASE GOING.
NOW LET'S TALK ABOUT OUR STUFFING.
ALL RIGHT, WE'RE GONNA PUT THIS RIGHT DOWN ON THE EYE HERE.
WE'RE GONNA CRANK THIS UP SO WE GET SOME HEAT.
AND THEN WE'RE GONNA USE A LITTLE BIT
OF EXTRA *** OLIVE OIL RIGHT IN THE BOTTOM.
AND THEN WE'RE ALSO GONNA HIT IT WITH SOME BUTTER.
OKAY, I WANT BOTH,
BECAUSE I LIKE THE WAY THE TWO BLEND TOGETHER.
IT TASTES SUPER SAVORY.
AND THAT'S KIND OF WHAT WE WANT WITH THE STUFFING.
OKAY, SO THAT'S GONNA START TO COOK DOWN.
AND NOW WE'VE GOT SOME LEEKS IN THE FRIDGE I'M GONNA PULL OUT.
ALL RIGHT, SO WE'VE GOT OUR LEEKS HERE, ALL RIGHT,
THAT WE'RE GONNA CHOP UP.
NOW LEEKS, BY NATURE, ARE KIND OF DIRTY.
AND I DON'T MEAN DIRTY, DIRTY.
I MEAN SANDY MORE THAN ANYTHING ELSE.
WHEN LEEKS GROW, THEY PULL SAND WITH THEM
AS ALL THESE LAYERS START TO FORM.
SO IT DOESN'T MATTER WHERE YOU GET THE LEEKS FROM.
THEY'RE ALWAYS GONNA BE SANDY.
SO WHAT WE WANT TO DO IS CUT THEM UP INTO CIRCLES
AND WASH THEM TO GET THE SAND OUT.
AND I'VE GOT A BIG BOWL BACK HERE
THAT WE'RE GONNA FILL FULL OF WATER.
ALL RIGHT, PERFECT. NOW IT'S A REALLY EASY PROCESS.
WE'RE GONNA CUT THE ROOTS OFF, AND THEN WE'RE CUT THE LEEKS
INTO FAIRLY SMALL CIRCLES SO THEY'RE REAL CONSISTENT.
ALL RIGHT, AND THEN ONCE WE GET ONE CHOPPED UP,
WE'RE GONNA FOLD IT INTO THE WATER.
AND THEN WE'RE JUST GONNA AGITATE IT TO GET THE SAND OUT.
IT'S A REAL EASY PROCESS. I'LL SHOW YOU HOW TO DO IT.
♪♪
ALL RIGHT, SO WE'RE GONNA TAKE THE LEEKS OUT OF THE WATER.
ALL RIGHT, PUT 'EM RIGHT IN THE PAN.
JUST LET 'EM START TO COOK. I LOVE LEEKS.
ALL RIGHT, SO WE TAKE OUR WATER HERE.
PUT THAT IN THE SINK.
THEN WE'RE GONNA GRAB SOME FRESH HERBS.
NOW TO ME, WHAT'S GONNA TASTE GREAT WITH THIS
IS FRESH THYME, OKAY?
SO WE'RE GONNA TAKE OUR FRESH THYME.
STRIP IT BACKWARDS, JUST TO GET OFF THE LEAVES.
THAT LOOKS DELICIOUS. THAT'S GONNA COOK DOWN.
ALL RIGHT, COOL. SO WE GOT THAT.
NOW LET'S TALK ABOUT THE NEXT THING WE'RE GONNA ADD.
WE'RE GONNA NEED SOME KIND OF BREAD WITH THIS.
SO WE'VE GOT SOME CORNBREAD MUFFINS HERE
THAT WE'RE GONNA BREAK UP INTO CRUMBS.
AND THEN WE'RE GONNA TIGHTEN OUR STUFFING UP,
ONCE THE LEEKS ARE ALREADY MELTED,
WITH SOME DELICIOUS SWEET CORNBREAD CRUMBS.
WHEN WE COME RIGHT BACK, IT'S THANKSGIVING DONE RIGHT
RIGHT HERE ON "TYLER'S ULTIMATE."
AND I'LL SEE YOU IN A SECOND.
HEY, GANG, WELCOME BACK.
WE ARE RIGHT IN THE MIDDLE OF PUTTING TOGETHER
A DELICIOUS, STRESS-FREE THANKSGIVING FEAST.
WE'RE TAKING ALL THE HIGHLIGHTS, ALL THE HIT LISTS,
AND WE'RE REALLY KINDA BOILING IT DOWN
TO WHAT ABSOLUTELY MATTERS.
WE'RE MAKING A THANKSGIVING MEAL THAT'S MANAGEABLE.
AND WHAT WE'RE DOING RIGHT NOW
IS WE'RE PUTTING TOGETHER OUR STUFFING.
WE'RE MAKING A LEEK AND CORNBREAD STUFFING.
THE LEEKS SMELL FANTASTIC, NICE AND SOFT.
THEY'RE REALLY JUICY. NOW WITH THE STUFFING, OF COURSE,
WE'RE TALKING ABOUT SOME BREAD, RIGHT?
SO WE GOT CORNBREAD MUFFINS BROKE UP INTO PIECES.
THAT, TO ME,
IS SOMETHING I WOULD LOVE TO HAVE DURING THE HOLIDAYS.
THAT LOOKS SENSATIONAL.
SO WE'RE GONNA TAKE OUR LEEKS AND OUR CORNBREAD,
AND WE'RE GONNA MIX THEM TOGETHER.
NOW THE LEEKS ARE REALLY, REALLY MOIST,
SO MAYBE YOU NEED SOME CHICKEN STOCK.
YOU ALWAYS WANT TO TAKE A LOOK AT IT.
OKAY, SO I'M GONNA HIT IT WITH A LITTLE BIT OF CHICKEN STOCK.
LOOKS LIKE IT COULD TOTALLY USE IT.
SO A NICE LITTLE SPLASH WILL DO THE JOB,
JUST SO IT'S NICE AND MOIST AND WILL TOTALLY HOLD ITS SHAPE.
OKAY, LOOKING GOOD, LOOKING GOOD.
LADIES AND GENTLEMEN,
WE JUST MADE LEEK AND CORNBREAD STUFFING--
SUPER EASY.
ALL RIGHT, COOL. OKAY, SO WE GOT A ROASTING PAN
THAT WE'RE GONNA ROAST OUR TURKEY IN RIGHT HERE.
OKAY, NOW I'VE GOT TWO TURKEY ***
IN THE FRIDGE HERE.
ALL RIGHT, SO IF YOU'VE GOT JUST A FEW PEOPLE COMING OVER,
THIS IS WHAT YOU'VE GOT TO DO.
I GRABBED AN ORGANIC TURKEY BREAST.
IT STILL HAD THE BONE. IT STILL HAD THE RIB CAGE ATTACHED TO IT.
BUT I ASKED THE BUTCHER TO MODIFY IT FOR ME.
HE TRIMMED OUT THE RIB CAGE.
SO WHAT WE HAVE HERE ARE TWO TURKEY ***.
AND HERE'S THE GREAT PART OF THIS RECIPE.
THIS TAKES 25 MINUTES TO COOK
VERSUS A WHOLE 3-HOUR BIG BIRD.
SO I'M GONNA FLIP THIS OVER, PUT THE SKIN ON THE BOTTOM.
WE WANT TO OPEN THIS UP LIKE A BOOK, OKAY.
SO I'M GONNA GO IN WITH A KNIFE.
I'M GONNA MAKE ONE BIG CUT ON THIS GUY
AND TRY TO OPEN IT UP
AS WIDE AS I POSSIBLY CAN, OKAY?
NOW WHAT WE'RE GONNA DO
IS WE'RE GONNA TAKE OUR STUFFING HERE,
OUR LEEK AND CORNBREAD STUFFING.
LOOK HOW BEAUTIFUL THAT LOOKS--
MOIST, FLAVORFUL.
WE'RE GONNA PUT THAT FROM ONE END TO THE OTHER, OKAY?
ALL RIGHT, WE'LL TAKE THIS GUY HERE ON THIS SIDE
AND THEN TWIST AND FOLD AND TWIST AND FOLD
AND WHAT WE HAVE HERE
IS A PERFECTLY STUFFED TURKEY BREAST.
OKAY, SO WE GOT THIS. I'M GONNA STUFF THE OTHER ONE,
AND THEN WE'RE GONNA TIE THE WHOLE THING UP,
AND THEN WE'RE GONNA GET IT IN THE PAN.
♪♪
QUICK LITTLE WASHUP, AND THEN WE'RE GONNA SEASON OUR TURKEY.
♪♪
NOW LET'S TALK ABOUT MASHED POTATOES.
NOW TO ME, I'M A CONNOISSEUR OF POTATOES.
I LOVE YUKON GOLD POTATOES,
AND WE'RE GONNA COOK THESE WHOLE.
WE'RE GONNA DUMP THE POTATOES IN AS IS,
AND THEN THIS IS MY OTHER REALLY GOOD TRICK.
THIS IS, LIKE, MAXIMIZING THE FLAVOR OF THE POTATO,
ALL RIGHT, WITH VERY, VERY MINIMAL EFFORT.
WE'RE GONNA COOK THESE, ALL RIGHT,
STARTING OFF WITH COLD LIQUID,
AND WE'RE GONNA SPLIT IT BETWEEN HALF WHOLE MILK
AND THEN HALF HEAVY CREAM.
NOW THIS IS ALSO A REALLY GOOD TRICK, TOO,
BECAUSE WE'RE GONNA INFUSE A WHOLE BUNCH
OF REALLY, REALLY WONDERFUL FLAVOR IN THIS.
I'VE GOT SOME GARLIC.
I GOT A COUPLE OF CLOVES HERE,
AND WE'RE JUST GONNA LEAVE THE PAPER ON.
ALL RIGHT, I'M GONNA DROP THESE GUYS RIGHT IN.
AND THEN WE'RE ALSO GONNA HIT IT WITH SOME FRESH THYME.
ALL RIGHT, TUCK THAT RIGHT IN.
AND THEN, ALSO, I GOT A BAY LEAF.
BAY LEAVES ARE GREAT.
ONE BIG BAY LEAF RIGHT ON TOP, MAYBE TWO.
WE WANT TO SIMMER IT FOR PROBABLY 15,
MAYBE 20 MINUTES,
UNTIL YOU CAN TAKE EITHER A FORK OR A PARING KNIFE
AND DROP IT DOWN TO THE BIGGEST POTATO
AND IT COMES OUT NICE AND CLEAN.
A LITTLE LATER, WE'RE GONNA SMASH 'EM UP.
I'LL SHOW YOU HOW TO PUT THE WHOLE THING TOGETHER.
AND IT'S GONNA BE AMAZING. WE'RE GONNA TAKE OUR TURKEY.
FLIP THESE GUYS OVER. ISN'T THAT BEAUTIFUL? LOOK AT THAT.
ALREADY GETS SOME NICE COLOR ON OUR SKIN.
WE'RE GONNA ROAST THESE UP,
AND THEY'RE GONNA TASTE ABSOLUTELY DELICIOUS.
NOW WE'VE GOT THE BASE FOR OUR SAUCE COOKING AWAY--
SMOKED TURKEY WING, ALONG WITH THOSE GREAT AROMATICS, OKAY?
LOOK AT THIS.
THAT'S GONNA TASTE ABSOLUTELY DELICIOUS.
WE'RE GONNA MAKE A SAUCE OUT OF ALL THAT BEAUTIFUL FLAVOR.
TURKEY'S GONNA GO INTO THE OVEN, SAME TEMPERATURE,
400 DEGREES, 25 MINUTES, AND WE'RE DONE.
COME ON. HOW EASY IS THAT?
***.
IT'S LIKE ALL THE BELLS AND WHISTLES
WITHOUT ALL THE BELLS AND WHISTLES.
THEN WE'RE GONNA TAKE OUR BASE HERE FOR OUR DELICIOUS GRAVY.
THIS IS GONNA BE OUR SMOKED TURKEY GRAVY.
ALL RIGHT, WE'RE GONNA TAKE OUR SMOKED TURKEY WING OUT,
JUST FOR THE TIME BEING,
AND ALL THIS GREAT VEGETABLE BASE HERE IN THE BOTTOM.
AND WHAT WE'RE GONNA DO IS KINDA JACK THE TEMPERATURE UP.
I'M GONNA ADD A LITTLE MORE EXTRA *** OLIVE OIL TO THIS.
AND THEN WE'RE GONNA HIT IT WITH A LITTLE BIT OF FLOUR.
THE FLOUR'S GONNA SUSPEND THE SAUCE.
ONCE WE GET THE LEVEL THAT WE'RE HAPPY WITH--
ABOUT A TABLESPOON AND A HALF OF FLOUR
TILL WE SUSPEND THAT MUCH LIQUID.
AND THEN WE'RE GONNA STIR IT IN.
A LOT OF PEOPLE MISS THIS STEP,
AND THAT'S WHERE THE LUMPS COME FROM.
OKAY. SO I'M TURNING THE TEMPERATURE UP.
I'VE GOT A QUART AND A 1/2
OF CHICKEN STOCK.
AS SOON AS IT STARTS TO HIT THE BOTTOM
AND STARTS TO COME IN CONTACT WITH THE VEGETABLES
AND THE FLOUR, IT'S GONNA START TO THICKEN.
ALWAYS WANT TO REDUCE, OKAY? THIS IS LOW-SODIUM STOCK.
IT'S VERY IMPORTANT TO GET THAT
BECAUSE WE CAN ALWAYS ADD SALT TO IT.
BUT IF IT'S ALREADY SALTY FROM THE BEGINNING,
YOU CAN'T REALLY DO A WHOLE LOT ABOUT IT.
SO NOW WE'RE GONNA TAKE OUR SMOKED DELICIOUS TURKEY WING,
AND WE'RE GONNA PUT THAT RIGHT BACK INTO THE LIQUID HERE.
WE'RE GONNA LET THIS SIMMER AND REDUCE.
THE NEXT THING YOU KNOW, WE'VE GOT GRAVY,
AND IT'S GONNA BE ABSOLUTELY DELICIOUS.
WE GOT THAT. WE'VE GOT OUR DRESSING
TO GO ALONG WITH OUR TURKEY AND OUR STUFFING.
AND WE HAVE GOT A THANKSGIVING MEAL THAT IS MANAGEABLE.
GUYS, WHEN WE COME RIGHT BACK,
I'M GONNA SHOW YOU HOW TO MAKE A DELICIOUS MASHED POTATO
AND ALSO THE PERFECT CRANBERRY SAUCE.
IT'S THANKSGIVING DONE RIGHT. AND I'LL SEE YOU IN A MINUTE.
WE ARE PUTTING TOGETHER THE ULTIMATE TURKEY GRAVY
FOR THE ULTIMATE THANKSGIVING MEAL.
WE'VE GOT A SMOKED TURKEY WING THAT WE ROASTED IN THE OVEN
WITH LOTS OF AROMATICS, LIKE CARROTS AND CELERY
AND ONION AND GARLIC.
IT SMELLS ABSOLUTELY DELICIOUS.
AND THEN WE JUST HIT IT WITH A LITTLE BIT OF CHICKEN STOCK,
AND WE JUST REDUCED ALL THIS DELICIOUSNESS DOWN
TO A BEAUTIFUL SAUCE.
TAKE A LOOK AT THIS, GUYS. I'M GONNA STRAIN OUT
ALL OF MY VEGETABLES RIGHT INTO THE BOTTOM OF A SAUCEPAN.
AND YOU GOT TO SEE WHAT THIS LOOKS LIKE
WHEN IT GETS STRAINED OUT.
IT IS BEAUTIFUL. CHECK IT OUT.
NOW THAT'S WHAT I'M TALKING ABOUT, GRAVY.
ISN'T THAT GORGEOUS? LOOK AT THAT. ISN'T THAT BEAUTIFUL?
THAT IS SOME SERIOUS, SERIOUS GRAVY ACTION.
ALL RIGHT, LET'S TALK ABOUT CRANBERRY SAUCE, SHALL WE?
GRAVY'S PUT ASIDE.
WE GOT ONE POT HERE.
REALLY SIMPLE CRANBERRY SAUCE, GUYS.
WE GOT A BAG OF FROZEN CRANBERRIES.
THEY'RE GONNA GO INTO A POT.
SO WE'RE GONNA COOK THIS
JUST UNTIL IT STARTS TO BURST.
WE GOT TWO ORANGES,
AND THIS IS GONNA BE THE LIQUID
THAT'S GONNA KIND OF GIVE OUR SAUCE SOME BODY HERE.
NOW WE'RE ALSO GONNA PULL SOME REALLY INTENSE ORANGE FLAVOR
BY PULLING SOME STRIPS OF ZEST OFF WITH A VEGETABLE PEELER.
NOW A LOT OF PEOPLE THINK THAT ALL THE FLAVOR IS IN THE JUICE.
AU CONTRAIRE. THE FLAVOR IS IN THE SKIN.
AND THIS IS WHERE ALL THE ESSENTIAL OIL LIVES.
LOOK AT THAT. AND THAT'S GONNA FLAVOR OUR CRANBERRY SAUCE.
I'M GONNA DROP THOSE IN.
AND THEN I'M JUST GONNA TAKE OUR ORANGES
AND CUT 'EM RIGHT IN HALF.
I'M JUST GONNA SQUEEZE THIS RIGHT INTO THE SAUCE HERE.
AND THAT'S GONNA GIVE A LITTLE BIT OF MOTION IN THE OCEAN.
CLEMENTINES WOULD BE REALLY NICE.
THOSE ARE REALLY POPULAR THIS TIME OF YEAR.
NOW WE'RE GONNA SWEETEN THIS UP. NOW CRANBERRIES THEMSELVES--
OF COURSE, THEY'RE QUITE TART.
OKAY, SO WE GOT SOME BROWN SUGAR, SOME LIGHT-BROWN SUGAR
THAT WE'RE GONNA ADD PROBABLY TWO HEAPING TABLESPOONS OF
JUST TO SWEETEN EVERYTHING UP.
I LIKE THE MOLASSES FLAVOR IN UNREFINED BROWN SUGAR.
IT'S GONNA TASTE DELICIOUS. OKAY, SO WE GOT THAT.
AND THEN ALSO A CINNAMON STICK
JUST SO IT REALLY TASTES LIKE THE HOLIDAYS.
ALL RIGHT, COOL. WE'RE GONNA TAKE ONE CINNAMON STICK.
DROP THAT RIGHT ON TOP, AND JUST LET IT START TO SIMMER.
PUT THIS RIGHT ON THE BACK BURNER HERE.
JUST KINDA LET IT START TO REDUCE. OKAY, SO WE GOT THAT.
LET'S TALK ABOUT OUR MASHED POTATOES, ALL RIGHT.
WE ARE GONNA STRAIN OUT OUR YUKON GOLD POTATOES
THAT HAVE BEEN SIMMERING AWAY PATIENTLY
IN OUR MILK BATH HERE,
ALL RIGHT?
AND HERE'S THE DEAL. MOST PEOPLE WOULD TAKE THIS LIQUID,
SAY IT WERE WATER,
AND THEN THEY WOULD JUST PUT IT RIGHT DOWN THE DRAIN.
NOT US. ALL RIGHT, WE'RE GONNA DRAIN OUT ALL THE LIQUID.
WE'RE GONNA SAVE THAT. POTATOES STAY IN THE POT, OKAY?
THIS IS WHERE THE FLAVOR IS, RIGHT HERE.
ALL RIGHT, I'M GONNA PUT A LITTLE BIT OF THIS
BACK IN THE POT,
JUST TO MOISTEN THE POTATOES BACK.
WE'RE GONNA TAKE THE POTATO MASHER,
AND WE'RE GONNA JUST CRUSH THE POTATOES, OKAY?
THIS IS GONNA BE THE MOST DELICIOUS POT OF MASHED POTATOES
YOU'VE EVER MADE, OKAY?
WE'RE GONNA START TO CRUSH THE POTATOES.
AND THEN WE'RE JUST GONNA RECONSTITUTE THEM
WITH ALL THIS CREAM, ALL RIGHT?
WE POUR IT BACK
RIGHT ON TOP.
AND THEN I'M JUST GONNA TAKE A SPATULA
AND JUST KIND OF STIR 'EM ALL TOGETHER.
NOW I'VE GOT A LITTLE BIT OF THIS LEFT OVER.
AND THIS IS FOR A REASON. IF PEOPLE ARE LATE,
YOU COULD TAKE THE CREAM AND PUT IT BACK INTO THE POTATOES.
AND THEY'LL BE AS DELICIOUS THEN AS THEY ARE NOW.
OKAY, WE'RE GONNA HIT THIS WITH A LITTLE BIT OF SALT,
SOME FRESH CRACKED PEPPER,
A LITTLE BIT OF EXTRA *** OLIVE OIL
AND THEN A LITTLE TINY *** OF BUTTER.
***.
AND THEN WHAT MAKES MY POTATOES REALLY SPECIAL,
A LITTLE BIT OF GRAINY MUSTARD.
ALL RIGHT.
AND THAT IS GONNA TAKE OUR MASHED POTATOES
TO A WHOLE NEW HAPPY PLACE, ALL RIGHT?
SO THEY'RE SUPER SAVORY.
TAKE OUR SPATULA
AND JUST GIVE ALL THIS DELICIOUS STUFF ONE BIG STIR.
ALL RIGHT, THEN WE GIVE A LITTLE TASTE,
AND WE ARE GOOD TO GO.
I'M TELLING YOU GUYS, THIS IS THE BOMB.
MMM. THAT IS SO GOOD.
THAT'S DELICIOUS.
YOU'LL LOVE THAT. PIECE OF CAKE, REALLY EASY.
AND THE POTATO FLAVOR IS INTENSE.
OH, MY GOD, IT'S DELICIOUS. ALL RIGHT, COOL.
SO WE GOT THAT. SO LET'S TALK ABOUT OUR TURKEY, ALL RIGHT?
WE GOT OUR BEAUTIFUL STRESS-FREE TURKEY
STUFFED WITH LEEK AND CORNBREAD STUFFING.
ALL RIGHT, OLD-FASHIONED FLAVOR, REALLY, REALLY EASY.
TAKE A LOOK AT THIS. ISN'T THIS BEAUTIFUL?
IT'S STUFFED. BUT THE COOL THING ABOUT THIS PARTICULAR RECIPE--
IT ONLY TOOK 25 MINUTES VERSUS 3 HOURS.
ISN'T THAT WILD? LOOK AT THAT.
NICE AND CRISPY SKIN, ALL RIGHT, STILL REALLY, REALLY MOIST.
WE'RE GONNA LET THIS REST FOR A SECOND OR TWO,
LET ALL THE JUICES KINDA REDISTRIBUTE BACK TO THE TURKEY,
AND WE'RE GONNA BE GOOD TO GO.
WE GOT A LITTLE BIT OF OUR DRESSING LEFT OVER
FOR THE DRESSING PEOPLE, ALL RIGHT.
SO THEY'RE GONNA BE HAPPY, AND YOU'RE GONNA BE HAPPY,
BECAUSE YOU JUST PUT TOGETHER A SERIOUS STRESS-FREE
FANTASTIC THANKSGIVING MEAL. GUYS, WHEN WE COME RIGHT BACK,
I'M GONNA SLICE UP THE TURKEY, SHOW YOU WHAT IT LOOKS LIKE
ON A PLATE. ISN'T THAT EASY?
THANKSGIVING CAN BE A LOT OF FUN, IF YOU JUST TAKE IT EASY
AND TAKE A NICE DEEP BREATH AND PUT TOGETHER
A VERY MANAGEABLE MEAL. I'LL SEE YOU GUYS IN A SECOND.
ISN'T THIS GREAT?
HEY, GUYS, WELCOME BACK. WE'RE PUTTING THE FINISHING TOUCHES
ON A BEAUTIFUL STRESS-FREE THANKSGIVING MEAL.
WE GOT ALL THE HIT LISTS HIGHLIGHTED. WE GOT GRAVY.
WE'VE GOT MASHED POTATOES. WE GOT BEAUTIFUL ROASTED TURKEY,
AND WE GOT CRANBERRY SAUCE-- REALLY EASY, GUYS.
WE TOOK ALL THE BASIC TECHNIQUES AND KINDA TWISTED 'EM AROUND
JUST A LITTLE BIT TO MAKE IT EASY,
AND THAT'S THE MOST IMPORTANT THING.
NOW WHAT WE'RE GONNA DO IS MAKE A LITTLE GARNISH--
SOME WHOLE SAGE LEAVES, AND I'M GONNA DEEP-FRY THEM.
I GOT SOME EXTRA *** OLIVE OIL. I'M JUST GONNA DROP 'EM IN.
JUST KINDA LET 'EM SLOWLY COOK.
THEY MIGHT SNAP, CRACKLE AND POP A LITTLE BIT,
BUT I THINK THEY'RE GONNA LOOK REALLY DELICIOUS
ONCE THEY GET NICE AND CRISPY. WE GOT OUR GORGEOUS TURKEY HERE
STARTING TO COOL DOWN A LITTLE BIT.
WE'VE GOT OUR BEAUTIFUL MASHED POTATOES HERE
THAT WE MADE OUT OF YUKON GOLD POTATOES
THAT WE COOKED IN A LITTLE BIT OF MILK, A LITTLE BIT OF CREAM.
AND THEN WE SMASHED THEM UP.
WE PUT THE LIQUID RIGHT BACK IN THE POTATOES.
ALL THAT GORGEOUS FLAVOR STAYS IN THE POTATOES,
AND THEY TASTE SENSATIONAL, OKAY?
NOW WE'RE GONNA CUT OUR TURKEY. ARE YOU READY FOR THIS?
WE TOOK THE STRING OFF. WE LET IT REST.
AND THIS IS WHAT I'M TALKING ABOUT, GUYS.
YOU GET THESE GORGEOUS PINWHEELS,
THESE LITTLE POCKETS OF STUFFING.
AND THE COOL THING ABOUT THIS PARTICULAR RECIPE--
THE TURKEY ONLY COOKED FOR ABOUT 25 MINUTES,
AND IT ACTUALLY STAYS MOIST,
WHICH IS HALF THE BATTLE FOR A LOT OF PEOPLE,
ALL RIGHT, WHEN THEY MAKE THANKSGIVING,
IS KEEPING THE TURKEY REALLY, REALLY DELICIOUS AND MOIST.
ALL RIGHT, WE'RE ALSO GONNA HOOK THIS UP WITH A GORGEOUS GRAVY.
THIS GRAVY IS MADE WITH SOME BEAUTIFUL SMOKED TURKEY WINGS,
ALL RIGHT, AND SOME BEAUTIFUL AROMATICS.
AND WE'RE GONNA PUT THAT RIGHT ON TOP, TOO. LOOK AT THAT.
RING THE DINNER BELL, LADIES AND GENTLEMEN. DINNER IS SERVED.
AND THEN WE'RE GONNA HIT IT UP
WITH A LITTLE BIT OF CRANBERRY SAUCE.
CRANBERRIES, LITTLE BIT OF ORANGE,
CINNAMON AND SOME BROWN SUGAR.
LOOK AT THE COLOR. ISN'T THAT COOL?
ALL RIGHT, WE'RE JUST GONNA PULL THOSE UP IN THE GRAVY.
AND OUR SAGE LEAVES ARE NICE AND CRISPY.
WE'RE GONNA TAKE THESE OUT, TOO, ALL RIGHT.
WE'RE GONNA SAVE THESE TILL RIGHT AT THE VERY END.
YOU WANT TO DRAIN THEM OFF ON A PAPER TOWEL.
AND THAT'S IT. I'M JUST GONNA HOOK UP SOME CRISPY SAGE LEAVES
RIGHT ON TOP OF OUR DISH.
ISN'T THAT BEAUTIFUL? THIS IS ONE OF THOSE TIMES OF THE YEAR
THAT YOU KINDA WANT TO GO OUT A LITTLE BIT.
IT JUST HAS TO BE REALLY KIND OF INTERESTING.
AND THAT'S IT, LADIES AND GENTLEMEN.
IF YOU'RE GONNA MAKE ONE TURKEY RECIPE,
IF YOU GOT SOME PICKY PEOPLE COMING OVER,
IF YOU WANT TO BLOW SOME OF YOUR FRIENDS OUT OF THE WATER,
YOU GOT TO TRY THIS RECIPE. IT IS DELICIOUS, SENSATIONAL
AND MOST IMPORTANTLY, EASY.
I AM DYING TO GO IN ON THIS. LOOK AT THAT.
THAT IS THANKSGIVING IN A BITE.
HAVE A HAPPY HOLIDAY, EVERYBODY. YOU'RE GONNA LOVE THIS ONE.
I'LL SEE YOU GUYS LATER. ***.