November 21, 2022 • 39 mins
Wells and Tyler are here to help solve your Thanksgiving woes with tips and tricks that will save the day! From Tyler’s recipes (including a killer leftover dish) to a new top secret way to make Turkey that’ll drastically reduce your kitchen stress! Plus, how to make things look AMAZING and taste delicious even if you didn't cook them yourself.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. Alright, time for
other episode of Two Dudes in a Kitchen. I'm Wells
Adams alongside Tyler Florence. We are in your beautiful restaurant
of Miller and Lux here in the Bay Area, and
there's a Tomahawk steak sitting in front of me. Absolutely. Man, Well,
happy holidays, happy things. The big day is coming up.
(00:22):
I know a lot of people are nervous out there
in cooking and kitchen land, and uh, we're here for it.
There's a lot of pressure when it comes to Thanksgiving.
It really is. Yeah, there really is. I mean you
have to, you know, put this together in real time,
live in front of people, and that's always a nerve
racking experience. It's also hard timing everything out correctly, right,
(00:45):
like having the turkey be warm, when the gravy is
warm and the mash potatoes. You know, it's timing everything out.
Do you have any advice for listeners out there of
how to like not screw that up? Yeah? I mean
my biggest piece of advice is to do fewer better things.
So really think about your menu at the holidays around
thinks giving specifically and go, okay, do I need the
(01:08):
third side dish? Right? Do I need all that? Because
if you can really hone in your menu and make
fewer better things, you're gonna win because you're gonna make
life easy for yourself. And then when people come over,
you're gonna be relaxed and having a good time, and
no one's gonna miss what they didn't know about, right,
So don't worry about the Other really good piece of
advice I think is really important is to um spread
(01:29):
the workload out. So if you have folks coming over,
I love a good pot look dinner where where you say, okay,
I got the turkey, you got the mashed potatoes, you
got the stuffing, you got the gravy, whatever it is.
And then literally people are bringing things to the table, right,
which is really really nice because a lot of people
when they roll up to, you know, a relative's house,
(01:50):
the first thing is, hey, can I help? What can
I do? Kind of jump in the kitchen and help you, right,
And then you want to be calm, cool and collected,
and you want them to feel empowered and and like
they've contributed to the experience by bringing something that's really great.
And sometimes they'll have their own signature hit, right, Like
my my stepmother, for example, my dad and my stepmom
make this amazing sweet potato cast roll with butter pecan
(02:13):
topping that is just legendary. And then that's their thing
to bring every year. And I think that's really really nice,
and so like, I can't imagine Thanksgiving without that particular dish,
and they really like to bring us. I think that's
really nice too. So then the other thing, when it
comes to roastie and turkey, I think fundamentally, and I'm
gonna go, Can I go off and kind of get
my soapbox here? Okay, I'm getting on the soapbox. So
(02:35):
I think fundamentally, putting a twenty pound bird that might
even be slightly frozen in the middle in an oven
is a disaster to begin with, right, So I think
cooking a whole turkey, I mean, if you really think
about it, right, that that is fifteen pounds, eighteen pounds.
Sometimes you get pretty big. And an oven is an
(02:58):
accident we're just waiting to happen, right. It's a slow
car crash. Right, So what you want to do is
not think about the fact that I want to cook
the bones, because that's kind of what you're doing. Because
everybody gets really nervous about the turkey being a little
pink right on the inside. Right, So by the time
that reads reaches that magic number, right, if you're cooking
a whole turkey, you know, if it gets one right
(03:21):
by by the thigh or whatever it is, right, the
breast is so hammered and so dried out that you're like,
you know, you're you're asking that the gravy gods to
come to the rescue, right, right, and and so so
my thing is to cook a turkey the same way
you cook a chicken, right, and like pieces legs and
(03:41):
thighs and breasts and wings like yep, totally right. So
so if you take the bone weight out of it,
also this other magic thing. I was like, everybody's like,
I've got to get up at you know, four or
forty five in the morning. You get the turkey on
right if you if you ask your butcher to do this,
the most competent butchers are happy to and just and
just tell them like just take like I just don't
want them. I don't want the breastplate in the middle. Right.
(04:02):
I don't mind the leg bone in the thigh bone,
and I don't mind the wing bow connected to the breast,
but I want you to take everything off the what
they called the cage right the center sort of breastplate,
and then what you have is basically a big chicken. Right.
You'll have a two big chicken breasts and two big legs. Right,
and then you just want to like season with salt
and pepper, pan fried the skin really really well. Now
(04:23):
you can get crazy with it and smoke it, and
you get crazy with it and grill it if you want,
but you want to want to do it. Like if
you take the bone weight out of it, you can
take the cook time down by more than half. Right,
So so you're you're gonna take what would normally take
you know, three hours to cook a whole turkey through
a three hour tour. Now you're talking about an hour
and twenty minutes, right, uh, to cook it till it's
(04:45):
like a perfect one one fifty five all the way through,
and it's succulent, and it's delicious and with minimal moisture loss. Right,
so it's nice and juicy. That is my ultimate secret
right now, now, uh, the other question you ask because
it was a bunch of unpacked there were real quick
though ahead. Last year I did this, and I don't
(05:05):
know if I'll ever do it differently. I spatch cocked it,
which is excuse you, satcock, excuse you brother, what the hell?
What the hell? You know what it is? But it's basically,
you effectively cut out, drag me into the filthy mouth,
cut out the spine, and then you kind of like
hammered down the breast, breaks the breastplate and it's flat.
(05:28):
And it was it was so juicy and so good,
and I feel like it's kind of what you're talking about.
The only problem is is it takes away the thing
that a lot of people love, which is a stuffing. Right, So,
so f stuffing, just forget it. Stuffing is silly. You
like dressing. I like dressing. Right in the South they
call it dressing. Right, So you take the same recipes
putting a side dish, and you bake it and you
(05:49):
serve it alongside the turkey. I don't stuff that. The
stuffing inside of the day, it's just ridiculous. Right, you've
got this bird, I promise you it was a little
frozen in the middle. Don't lie to me. It's a
little icy in the middle. You know what is right,
And you're gonna stick this thing in the oven. And
by the by time the radiant heat penetrates all the
way through to that core, through the bones, then into
(06:09):
the stuffing, the outside breast is like puffy cotton, and
it's the worst. It's the worst. Right, So I think
served the stuffing on the side a k A dressing, right,
and then I think if you break it down like
a big turkey. Now, this the dispatch cock thing is
really kind of interesting, right, because like I did this
whole piece. Uh. It was on the cover of the
San Francisco Chronicle because we're working on this for a cookbook.
(06:31):
I think I wrote back in two thousand eighteen called
Inside the Test Kitchen and and uh and we spatch
cocked bird and then we cooked it in like like
an hour and twenty minutes, right, eighteen pound bird. And
I popped it up on Instagram, and then the food
writer from the San Francisco Chronicle called me. He goes, like,
you cooked the whole bird an hour and a half.
I'm like, yes, you came with the test kitchen. We
did it from scratch with him, and then they liked
(06:52):
it so much they put it on the cover of
their Thanksgiving section as like this is the new way
to cook a turkey. And then and then we did
it on a bunch of a bunch of like morning
shows and stuff. And so I think that's a fabulous
way to to cook it. And because you know why,
you're taking the bone weight out of the equation, right,
You're taking the bone weight, So by taking the spine out,
(07:13):
you're you're getting rid of I don't know what is that,
like a pound and a half worth of just like weight.
And also because you're cooking a break and not a football, right,
so you're you're you're opening up the surface area of
the turkey so you you have more surface area that
will attract more heat and cook faster. And then so
you you want to get that from raw to cook
as quickly as possible because if it takes a long time,
(07:34):
you're just dehydrating the bird, right, and then then it's
gravy city at best. Right, So I think there's so
many ways to jump into this, and and then and
then when when I cook turkey at Thanksgiving, I kind
of rarely make the same turkey twice. I'm always like
I'm like mr like impromptu, Like sometimes I'll stuff it
with truffles, you know, something gay crazy with it. Like
it's like I put my pinkies out. It's my super Bowl,
(07:57):
you know what I mean? Like if if you it's
it's a reason exists a reason you'll never kick me
off the island. If you get to buy my house
with Thanksgiving, they'll have a whole new deeply you know,
uh deep respect for me. But we have a good
time doing it. But but the most important thing is
is to really ask your butcher at the at the
counter to just like cut it into four big pieces. Right,
(08:18):
you want four breasts with the wings attached, and you
want to we want two legs right, thigh, thigh and
drumstick attached. Right, get a big pan right again, you
know what we have talked about with the steak last week. Right,
you want to pad it as dry as possible, season
with salt and pepper, skin side down first, and just
get a good hard sear not super hot, but let
(08:39):
it slow and if your pans not so big, do
it in batches. Right, And then you want you want
to just caramelize the skin. All that that turkey yummy
nouses is starting to kind of build up. We're gonna
make some gravy out of that, you know we will,
you know we will, Right, We're going there, So let
that extraction happen, right, take it out, put it onto
a sheet pan, right, and then then you can finish
it in the oven. Okay, So so you want to
(09:00):
a really really good color on top of this. So anyway,
so so we can talk about soever and kind of
getting in some minutia with all the stuff too. But
I know we've got some callers that are calling into right,
what do what do people want to know for Turkey Day? Well,
my question is I think that leftovers for Thanksgiving is
one of the best parts. So what recipe can I
make with leftover turkey? Yeah? So so, um, there's a
(09:22):
famous sandwich called the hot brown, right that that to
me is worth all of it. Right. So it's where
you take turkey, you take stuffing, you take cranberry sauce,
you take gravy, and you're gonna make an open face
sandwich out of it. Right, So, so on like a
cookie sheet and you can either make them sort of
like singles or doubles. But you know, but you you
(09:44):
want to take take a piece of a piece of
bread whatever, right, and then um, some people put garlic
butter on the bread if you want to, but you
don't have to. A little bit of turkey on top
of that. Then a little bit of stuffing on top
of that, and then uh and then gravy and then
cranberry sauce, well, cranberry sauce. Last, you bake it, right,
So you bake it with the turkey, with the stuffing
(10:05):
and the gravy, right, and you bake it. Took its
nice and bubbly, put a little cranberry sauce on top
of that right at the very end, and you just
kind of go at it with a knife and a fork.
The hot brown sandwich is a spectacular post Thanksgiving Day
celebration in its own right. I'm a big Hawaiian roll guy, right.
And then so the next day I'm hoping that there's
(10:27):
still some Hawaiian rolls left and then some turkey, some mayonnaise,
and I'm probably hungover, let's be real. Because it was
Thanksgiving and then my parents were over and we were
talking politics, so I got drunk. Um and then I
throw a Friday egg on there. No one's hung over anymore.
Um yeah, I mean, honestly, it gets a little messy.
(10:49):
You gotta roll your sleeves up. Um. But I think
I think we're we're we're we're talking about the same
thing here. I think it's a good time. Um. That's
my favorite thing, right. And because you get a chance
to kind of use use all of it up, um,
because you can use a turkey a couple of different ways.
I mean, definitely save all the bones and stuff like that.
Because like a really delicious turkey soup, you know, shred
the leftover dark and white meat. Um, you know, carrots,
(11:10):
celery onion, um, you know fun little noodles. You can
make a really delicious like turkey soup which which kind
of goes pretty far. I like that a lot too. Yeah,
all right, we got another caller. What is your question? Hi, guys?
How are you good? Good? So, I have a horrible
habit of just burning everything, no matter like how much
time and effort I'm putting into it. But I'm looking
(11:32):
to make the best sweet potato casserole and it not
being too dry all you, buddy, are you ready for this?
Are you ready. I'm gonna walk you through this. I'm
about to change your life. Okay, go write this down.
Sweet potato banana casserole right now. You can google search
this recipe. It's one of my one of my benchmark recipes.
(11:53):
If you just Google search a Tyler Florence and sweet
potato castrole, it's out there, five stars, billion downloads. It's
a hit. Right, So you're gonna take sweet potatoes. You're
gonna bake them in the oven, right, and you're gonna
take that'll take probably twenty maybe thirty five minutes or
so to bake all the way through. About twenty minutes
into the process, take two bananas, maybe two bananas, and
(12:17):
then with with the peel sola on them and throw
them on the cookie sheet and let them cook to Okay, Now,
the bananas aren't gonna be pretty, but that's not the point, right.
The carbohydrates in the banana are gonna get transformed the
sugar through the heating process, and you're gonna have the
most banana tasting banana you've ever had in your entire life. Right.
It's also that's also my trick for banana bread. When
(12:37):
I get some like brown bananas. I cook them right
before I make the banana bread, right, but that's a
different story, that's a different show. So then so here's
the deal. So then then you gotta take the take
the sweet potatoes out. You gonna put those in with
nice and soft like like a baked potato. Put those
into a food processor with with the bananas too at
the same time. Right, I've done videos on this is
like totally online. You can watch this process, right, and
(12:57):
then you're gonna add a little bit of butter. Right,
You're gonna add a little bit vanilla. You're gonna add
some orange zest right with a with a microplane. Um,
you can add a couple of pats of butter into that,
and then a little bit of cinnamon, a little bit
of all spice, a little bit of salt. Right, you're
gonna make a pure a out of all this stuff.
Get as smooth as you possibly can. Then that's gonna
go into she's taken notes. I love this right now,
and that's gonna go into a cast role dish right now. Now,
(13:18):
you can you can top, you can bake it off
as is, and it's fire right now if you want to,
if you want it then now it's already a tent.
If you want to take it to eleven, right, and
you seem like a person that likes to go to eleven,
we're gonna take this to eleven. Okay, So then you're
gonna take pecans, right, You're gonna pulses down a food
processor with a little bit of butter, right, a little
bit of flour, a little bit of brown sugar, and
(13:38):
you're gonna make a strucial crumb topping. Right. Then, then
you're gonna take that and you're gonna scatter that all
over top of our sweet potato banana cast roll, and
you're gonna bake it, right, damn, You're gonna bake it
until it gets nice and bully and so and when
when you cool it off, that's that's where the real
magic happens, because you get this like really delicious cast
roll of this fabulous sweet potato banana pure with with
(14:01):
the crispy crumb constructional crumb topping on top. It is.
It is one of my absolute benchmark hits. It's a fabulous,
fabulous recipe and you can Google search that and look
it up online to get the exact details. I'm sort
of paraphrasing my own recipe right now, but you can
look it up and get like the exact quantities. It's
a it's a master recipe. Now, now let's talk about
you burning stuff. It's like, I'm not really to let
(14:22):
you go yet because I know, I honestly, it could
be the it's just me. I think I'm really impatient,
and then I'm like, okay, I'll come back, and then
I'm like, oh, it's too late. And it could be
also the type of pants that I'm using. I saw
like dark and light pants kind of change the outcome.
Not really, but but so let let's talk about a
(14:44):
girl cheese sandwich. Would did you burn girl chee sandwiches? Um? No,
I can perfect it? Those perfect Now if you if
you can make a perfect girl cheese sandwich, then you
know everything is possible, right, just like Drake at it
from the bottom. Now we're here, started from the bottom
of the whole team here exactly. Hey, by the way,
(15:06):
if you make his his dish, I want you to
call us back another episode and tell us how it
was all right, and we'll take some pictures and tag
us online. Awesome, Thank you guys so much. I appreciate it.
Happy Thanksgiving. Happy Thanksgiving. I'm hungry now right, that sounds
(15:27):
really gonna. What do you doing? Okay, so I'm gonna
dispatch cock. You're filthy man, turkey. Um, I do my
aunt's famous um broccoli cast role and it's not healthy
for you at all. Tell me about them. You would
probably hate it. No, probably not, man, Okay, So this
(15:48):
is what you do. I grew up in South Carolina.
You grew up in Nashville. No, but I lived in Nashville.
You live in Nashville. Um, so this is what you do.
You get the broccoli florets and you put it on
in a cash role, and then you get velvita cheese,
cut it and you put it on top of that.
And then you get ritz crackers and some butter and
you melt the butter down. Then you put the butter
in a bag with the rich crackers and you slam
(16:08):
it down. So and then and so then you have
like this butter rich cracker topping to put on top
of that, and then you throw in the oven three
fifty I don't know, thirty minutes or so. And it
is so every year at thanks I don't know if
you guys do this, but we always say, you know,
like what you're thankful for, obviously, and then we also
do like favorite thing, like favorite dish every year. This
(16:30):
Brockly cash roll wins every year every every year. Careful
for you, I know, but it's so good. So I
want to make that. I think that sounds great. I
love classics like that, you know, I love like family
hits that That to me sounds like a whole episode
of people calling in and you tell us what your
favorite hits are so we can kind of share those ideas.
(16:50):
Because sometimes people will make something that they make for
their family or it's a family tradition that the world
should know about. Yeah, right, And sometimes these things are
so simple and so incredibly delicious, And I like, that's
another really good thing. I think this podcast is gonna
be fun for it's just sort of like spread on
the love like this. I think it's great. I want
to hear one of your you know, family favorite hits.
(17:11):
But first let's uh take another caller. What's your question? Hi?
So I have a very standard something I'm luring. By
the way, I have a very sad size oven as
you can see, simple, nothing special, and my dilemma Everythinganksgiving
is that I never have enough room to put everything
in there and big at the same time when that
damn turkeys in there. So my whole thing is what
(17:34):
can I cook beforehand? And so it'll still be good
when they serve it. So so let's just kind of
break these down into like units, and and we we
can because it's kind of a widget, right. If it's
like broadly castrole or Brussels sprouts, it's a green right, um.
And then so you definitely need a potato, right, so
as either sweet potatoes or railed potatoes, that's a potato.
(17:56):
You need stuffing, right, and then that's a really good recipe,
and then you need ravy and that's the thing, and
then the turkey. So you think, like Thanksgiving it is
really about six or seven things, right, and then that
can just be whatever you want it to be. But
it's always a category, right that kind of fits the
fits the fits of the process. So so right at
the very beginning of the podcast, we were just talking
about and Well has brought it up too. So if
you if you take the bones out of the turkey,
(18:18):
and Wells like the spat like suspatch cock and I
think it's a fantastic way to do it. I've taken
that one step further and actually kind of breaking up
into like four pieces. So it's two turkey breasts with
the wings attached, and then two full legs, and that's
the thigh and the drumstick. Right, pad it really really
dry sere it really really well, and then you want
to just kind of roast it in the ume until
(18:39):
it's nice and golden brown. You're still gonna get that
kind of a hybrid Norman Rockwell effect. You kind of
take it out. It's have a big platter of turkey,
but it cooks a lot faster, right, And so that
so that that's another I'm gonna start a hashtag, stop
cooking Turkey's Whole. I know it's long. I'm working on.
It's a it's a it's an idea, but we got
we gotta stop cooking Turkey's whole. People, you know what
(18:59):
I mean, wrap it up. It's the name of this episode,
Stop cooking Turkey's Whole. I'm starting a website, go Boneless
Boneless Turkey Man. So that that's the thing about what
I like a little bit of bone. I like a
little bone, right, like I like the thigh bones. I
think it's kind of nice. Right. Um, But but so
if you can, if you can time these things where
the turkey is not just such an oven hog, I
think that's really really important. Right, So now you can
(19:23):
you can bake things, so anything that kind of feels
like you're gonna cook it on on the stove, mashed
potatoes on the stove, gravy on the stove, cranberries on
the stove. Those live on the stove with the lid
on top of it. We're gonna keep those warm separately.
Now what are we talking about here, right? Maybe a
pie right right? The turkey, so the so there's not
that much that really needs to go into the oven,
(19:45):
um if you really think about it, right, So, um,
oven roastes, Brussels sprouts, those are fantastic, right, So you
can get ahead of on those and then take the
sheet pan out so you're not gonna overcook them, and
then flash them right the last second. That's always that dance, right,
So people come, you know it's like your your your
uncle bring starts bringing the bourbman, starts talking politics and
gets everybody mad. That happens every year and then and
(20:08):
then and then everybody starts kind of rolling in uh
with with you know, and they all kind of like
kind of bring their kind of fun energy, right, and
then you've got about thirty minutes to get food on
the table for it starts to feel weird, right, and
so like you can put a cheese platter out. That's
always a really important thing to kind of get to
give yourself a little bridge, make a nice sharkootree platter,
nice cheese platter, whatever that's gonna be right, Uh, pre
(20:31):
open some wines so people aren't like rummaging around. Think,
think through that that little window and give yourself a
little bit of time. Right, the turkey cooks you, then
you want to tent the turkey before you slice it. Right,
So that's the perfectly cooked and tempt at about a
one fifty five, right, it's gonna carry over to one sixty,
But put it on the soap top, put a nice
big foil tent over top of that. You can flash
(20:52):
that a little bit later, right, and then anything else
that kind of needs to go in the oven, you
can start cycling that in right there. Right. So another
trick that we like to do, especially here at the
restaurant is make sure your plates are hot, right if
right before you serve dinner, If you can make sure
that the plates are warm, you're gonna be guaranteed at
least a little more so plate put the plates in
the oven at two degrees right if you can't, if
(21:12):
it fits right, that's something else to think about. Hot plates,
hot food. That's what we always say in the restaurants, right,
because nothing will suck the temperature of food faster than
a cold plate. Okay, hot food, hot plate, hot food. Right,
So so that's the thing to think about. But then
you start cycling things through right the last second. So
definitely my turkey platter gets flashed in the oven before
(21:35):
I put my turkey on it, right, So my turkey
platter is physically warm. It's made out of porcelain, so
it's gonna hold the heat for a little bit. That
and the the the gravy is piping hot before it
goes out. The Brussels sprouts get flashed right the last second.
So then then and I always think that I like
to do a big buffet, big family south thing, and
then then the food sits out, so it's gonna be
warm for twenty minutes a boy time, people come back
(21:56):
for seconds. It's a little room temp, you know, uh
but uh, but you're on the second bottle of wine
at that point and everybody's good with it. How do
you feel about warming drawers? I think warming drawers a
rat I mean, if you if you have one, well,
I saw your oven and one thing that our producer
Amy is like shocked by a traditional oven has this
(22:17):
drawer at the bottom that everyone just puts their pants in,
right like your cookie, She's exactly. Do you have one
of those full of stuff I never use? Yeah? I
don't know if what I would store. I would like
holding that pretty good, But like you have a cast
role that's been made and you just want to keep
it warmed down. That yeah, totally good. So I think
(22:39):
it's kind of like thinking through, Okay, I got you again,
fewer better things all you want to make sure you've
got you know, if you can get away with three
dishes instead of five, that's the smart choice always, right,
Just make sure you've got fewer better options, and then
really kind of like turkeys get the biggest things first, right,
So the potatoes if you gotta peel those, kind of
get those simmering turkey's gotta cook. That's gonna take a
long time. And then everything else just to cycle it in.
(23:00):
And then we're gonna make sure that we're gonna hold everything.
There's there's there's the cooking temperature of the oven, and
then there's the holding temperature of the oven, and that's
usually around two and then uh, and then and then
anything that's gonna be on the stovetop, mashed potatoes, gravy, um,
what else is gonna sub to? Cranberry sauce? Right? Do
you like cranberry sauce? Hot? I don't like cranberry sauce
(23:22):
at all. I don't know that this is blasphemy. What happened?
I don't know. I just it's too tartan and I
don't like it on my on my sandwich. Tell me,
tell me where the Batman touched you? Broke, Let's talk
about this. It was uh No, I think I don't
like that like very very bitter, tart cran taste. And
(23:42):
I don't know if this happens to you, But so
when I taste something that's like really really bitter, I
get like the shooting pain in my jaw. Has anyone
ever had that cranberry Pamberry pain you know I'm talking about. So, yeah,
I don't. I just don't like. I just don't like cranberry.
And it's so funny because my wife, that's her like
the main thing that she makes every year, and I'm like,
(24:03):
we can, we can we start a running list of
things that will doesn't like. Yeah, okay, there'll be a
list that's that's I'm making t shirts. Yeah, you know
what I mean. It'll be like the running list. I'm
still working. There's other things, right, that's it. No good,
that's love it alright? Got Yeah. So so I would, um, um,
I would really think about just like you know, starting
the big things. First, turkey has got to go in
the oven, Potatoes gotta go in the pod, and then
(24:26):
everything else kind of gets cooked slowly around the turkey.
And then you know, taking the bones out means the
turkey is gonna cook faster, so it's not hogging up
the oven for four hours. And then the other thing
I think is really important is just spread the workload out.
We're just talking about this earlier. Um, think about the
idea of a pot look and then let your guests,
you know, pick up some of the light work because
they they they're gonna feel more valued, right if they
(24:47):
bring something to the table, right, So let them contribute, right,
so you you have fewer things, so to manage them
all for that. And I really appreciate the hot plate tip.
That's awesome. Guys. Thank you, Yeah, good luck, thank you
very much, thank you, happy things, thank you, Happy Thanksgiving.
I think we've got one more caller. Hey, Hello, what's
your name? My name is Michuela. Hey, Michaela. What questions
(25:10):
you have for Thanksgiving? Okay, So I am hosting a
Thanksgiving with a bunch of friends and two of my
friends of vegetarians that are coming, and I don't know
what to make them. Oh, I think that's that's a
really good one. So so you want to be just
to uninvite them, we don't need that. Well interesting, So
so here's the deal. I I think if you're a
vegetarian on Thanksgiving, you're all about the side dishes, right,
(25:34):
So you're you're you know, the the wild rice peel off,
the caramelized Brussels sprouts, the the um and there's difference
between vegetarian and vegan obviously, right, So I think it's
really important to definitely know your your guests and to
make sure that those things don't surprise you, because sometimes
it happens in the restaurant from time to time, and
we have like dishes here that if we need to
(25:56):
go vegan really fast, we can at a really high level, right.
So so I think it's really important that that you'll
send out a little email if there's any dietary preferences, right,
vegan or they're allergic to dairy or whatever it is
that you know about those kind of things, and I
think you want to direct them to having a really
fabulous experience, uh with everything else but the turkey in
the gravy, right, So I think that's that's the that's
(26:19):
the sweet potato, that's the Brussels sprout, that's the that's
the you know, broccoli castle. Role. I think what's really
good and then uh, and then the stuffing, and I
think they'll be okay with that. I think that's really nice.
Most vegetarians and vegans can kind of like you know,
navigate their own way through restaurants and dinner at someone's
house in a way. Um, but definitely make sure that
you've got plenty of side dishes for them specifically and
(26:41):
then and then tell them that you thought about them.
That way, they'll they'll feel really they'll they'll feel super appreciated.
But one thing he was talking about with the last
color is kind of like diving up the workload. And
I mean, I live in l A. So we've got
a bunch of you know, vegan vegetarian friends that come over,
and a lot of times I'm like, okay, well then
I want you to make like your vegetarian for yourself,
(27:02):
like and then maybe I'll like it, you know, maybe
I like this to and maybe I'll microwave it for you. Yeah,
thank you, thank you. Okay. So this sort of plays
off of what that person two collars ago was asking.
I ordered everything take out pick up, like the whole meal.
(27:24):
So I ordered the turkey, the stuffing, the cranberry sauce,
everything from molly Stones, which is like kind of a
it's a little bit more of a fancier grocery stone,
very fancy, especially in the area. It's a step up
from like Ralph's. Then I ordered for the non turkey
people prime rib from our country club. So I literally
(27:44):
and picking up like massive amounts of food on Wednesday.
Now I have to refrigerators, so I'm good there. How
do I heat this all up without making it taste
like I just reheated a bunch of stuff? And how
do I make it not look like poopy? Do you
know what I mean? Like? How do I make it
not look like here's here's an aluminum you know? So
(28:10):
the first step is to take it out of it
because listen, there's no shame in that game, right if
you're gonna buy, because I think it's also kind of
like considerate of you, right then, So like, listen, you
don't want to do it anyway, and this restaurant would
probably love the business if you want to go pick
up their kit, go do it right, and you get
this braggable story. There's a great restaurant just made all
(28:31):
this fun food, you know, whatever that is. And you
could lie and say you did everything, or you could
do that if you're conscious, will let you get away
whether you can do that too, right, But I think
it's really important to just not worry about that. And
it is what it is. So so like so the
the the to the think through taking it out of
the catering package, right, the foil thing whatever it is,
(28:53):
right and then kind of get your mark the steward on. Right,
So you're gonna present this on a platter right the
way that that it looks like nice and fluid. Parsley
is your friend chop Parsley, right, you know Dill finnel um,
you know like fresh time, those kind of things can
like up a plate to make it look really nice.
But but just think through like what a presentation will
(29:15):
look and feel like, even if you're gonna transcribe that
really from the catering thing that you just pitched pick
up the night before to the to the to the
presentation table. Right. So that's that's the second part of
your question. How to make a nut? Look, what do
you call it? So poopy? Yeah, I'm with you. That's
how you do that? Now how do you make it hot? Right? So,
so you got turkey and you got prime rib. Right,
(29:36):
you got turkey and you got prime rib. So so, um,
do you have two ovens? You got one o them?
You got one oven, right, but you got two shelves,
Am I right? You got two shelves. Okay, so the
catering all of them foil trays they come in that
it's gonna it's gonna come out of the refrigerator. You're
gonna let it temper first. You're not going to refrigerator
cold into the oven. You're gonna come up to kind
(29:58):
of almost up to you know, thirty forty minutes outside.
Let it warm up a little bit, okay before you
put it in, right, and then and then you're you're
gonna heat it slowly to Tod starts to cook it right.
But two in that two D world, you're warming things
through um without having to dehydrate them, right, So that
that's what I would do first and foremost I would
(30:19):
just I would let like just to keep it in
the container, warm it, don't cook it right, and bring
it up a temperature and then and then you sort
of open it up from time to time, touch it
with the back of your finger, or take an insurreathe themometer,
which I just love. I'm gonna get you one. Do
you have one? Okay? But you want to stick into
the center of what this is gonna be, and you
want to make sure that's really really hot, right, So
what what is that? A hundred forty degrees is hot?
Hundred thirty degrees is hot? Right? Degrees is not hot? Right?
(30:42):
A hundred thirties hot, so that that's where you're gonna
warm it up to. And then you're gonna pull out
a nice big platter, right, and or or go to
Williams and Om and pick up a platter if you
know you don't have them, right, if you're super subconscious,
you're super conscious about it. If not, just serve it
in the trade. And like, nobody nobody really cares to
be honest with you, right, nobody really really cares. But
(31:03):
if you want to, if you want to, if you
want to win the Instagram game on Thanksgivings a lot
of people do, right, then then you look, we're gonna
make a nice platter. Right, Google search a couple of
platters of turkey or prime rib so you have something
to to to to emulate towards and then chop some
parsley throw it on a call today. That would be
my suggestion. It's amazing. Okay. Our producer Danielle has the
(31:24):
final question of the Saving Thanksgiving episode. So much pressure? Um? Okay?
So I always get severe anxiety when my aunt or
my cousin texts me and they're like, Okay, I'm hosting
Thanksgiving at my house this year. Um, what do you
want to bring? And this year I said, whatever you
want me to bring, hoping it's like a bottle of
(31:45):
wine or I don't know the store, pumpkin pie rock
that make that your story, right. Don't don't feel like
you if cooking in front of people live brings you anxiety, right,
Like you cook, obviously you cook, right, but it's it's
a different level of like, you know, showing your work
(32:06):
when it comes like Thanksgiving, because you feel like everybody's
like looking at your stuff, right, and it can't be bad, no,
it and it cannot be bad, right, So own that,
know that and be cool with it, and then go
buy the fanciest pie from the fanciest pastry shops. Spend
seventy bucks on a pie and rolling and tell that story, right.
This came from b Patsis Sri in San Francisco, blenderly
(32:29):
on Amazing pastry Chefs. She made this fantastic dessert and
I this is her Lensard Twart and I think this
is great, and like on that and don't don't pretend
that you made it right. That's okay. I really needed
you a week ago because I've already committed to the
turkey because she asked me to make the turkey that
I wasn't expecting her to say the turkey. You got
(32:50):
the turkey, right, So do you want to make it?
Do you want to buy it? I think I'm gonna
make it, okay, but my dad was like, you should
just deep fry it, and then I my brain in
spirals into the TikTok's where people deep fry the turkey
and then the whole house catches on fire. So what's
the easiest way to make late. Don't don't fry you,
don't fry your turkey. Don't fry your turkey. My dad
(33:11):
almost burned down our house doing that, by the way,
And I know that's like a joke because it happens
all the time, but like it ain't a joke. It
really like the the actual fire department came to our
house on Thanksgiving. Let's talk about the turkey, because I
don't want to leave high and dry on this right. So,
so what do you like if you had to like
think about a bull's eye for this turkey thing? Right? Like,
(33:32):
you look like a hero, You're there on time, it's
all hot and perfect. What does it look like this
turkey let's make that it's just edible low bar b,
super low bar right, very low bar I just don't
want it to be like, oh, remember last year when
the turkey was super dry or wasn't cooked all the way.
You don't want that. You don't want that stink on
(33:52):
you know, I don't want the stink on me. I guess,
I guess just like if I can, if you can
tell me like two tips to making sure that you're
on the right track to making a turkey. Yeah, okay,
so so um so that there you definitely if you
can get one that's fresh, it's not frozen, you gotta
make sure you give it plenty of time to thaw
(34:14):
out completely, okay, right, and then and then so if
you're dealing with a with an icy turkey because them
are frozen out there, Um, what you want to do
is let the butcher at the grocery store take the
heavy lift out of it by cutting it for you
raw not cooked. Okay. So, so you want to like
break it down like it's a big chicken. Right, So
(34:36):
you want you want four big pieces without the bones, right,
without the what they call the rib cage. Right, you
want two big breasts with the wings attached, and then
two legs, and that's gonna be the thigh and the
drum sit connected to four big pieces. You want to
walk out of the grocery store. That not a big wet,
frozen bowling bowl. Okay, so that's what you want to
(34:57):
walk out with. That's where you start this fabulous tre
all right. So then so then what you want to do?
So then you you want to get the biggest saut
tape pan that you have, okay, um, and then you
want to take the turkey, um, put it onto a
cookie sheet with with a paper towel line. It's gonna
weep a little bit, but that's okay. You want to
pat it as dry as you possibly can get it, Okay.
Then you want to like really good salt. We'll put
(35:18):
pepper on later, but it's really really good salt for now, right,
And then you want to put this turkey into the pan,
skin side down and let it slowly start to render
and become golden brown. Okay. Now you know, don't overcrowd
your pan. Okay. So you want to do one or
two pieces, you know, because you only got four, so
it's not gonna take that long. That's gonna go onto
a sheet pan and then you're gonna bake it slash
(35:39):
roasted in the oven. Okay, but individual pieces, not the
whole thing, right then then uh, and then then once
you're using it to read the mometer that everybody's gonna get. Right, Um,
you're gonna you're you're looking for an internal temperature and
you want to stick into the thickest part to get
a good read out on that about a hundred and
fifty five degrees. Now. Now, uh, most web sites will
(36:00):
say one sixty and one sixty is super safe. That's
also in dehydration land too, right, But pulling out one
fifty and let it carry one sixty is kind of
where you want to be. And that way you're gonna
get somebody's perfectly cooked right and still moisten delicious. And
if you just put turkey with salt and pepper on
it with nothing else right and slice it, it's gonna
be I can make turkey like that will make you cry,
(36:22):
you know what I mean. It's just so good, right,
because all about the technique, the crispy skin, because that's flavor, right,
and everything everything else is really guilding the lily be honestly, right,
But the most important part of Thanksgiving is just don't
overcook it. Right, So cooking it without the bones in
the middle is gonna be your saving grace because it's faster,
it's quicker, and you're not trying to cook the bones.
(36:42):
You're trying to cook the turkey. Is that call? How
do you feel about brining turkeys? I love Brian turkey.
I think I think it's a little complicated, And because
if you've got the rhythm right, like, if you don't,
don't put in a garbage back, because most garbage bags
are scented, right, they smell they smell like a you know,
like a the air freshener, don't do that. But if
you've got a cooler, like like a yetie or something
(37:04):
like that, right, And then so a brine solution is
usually like like, um, I'm I'm making this off the
top of heaf it. It's like it's like like one
part salt to like ten parts water, right, and then
a little bit of sugar is nice that too, to
kind of bounce it out. Then it's lemon and sage
and garlic and coriander seed and all kinds of really
(37:26):
kind of fun flavors. Sage tastes like Thanksgiving the way
Kuman tastes like a taco. Okay, so sage will taste
like Thanksgiving. It's a really great herb to use if
you're gonna like trying to find something. Sage tastes great
as thanks getting right and then and then um and
then Brian overnight and then because it's usually cold the
most parts of America, so it'll be okay if you've
got like critters in your yard, and make sure you
(37:46):
put a weight on top of it. Whatever it is, right,
And if you want to throw the turkey in with
the brine and then throw some ice in that to
make sure it's cool, do that overnight and just leave
it outside. Now with your method of having the butcher
cut up the turkey, you still brine that. Yeah, same deal,
same deal. I would I would recommend everybody to never
cook a whole turkey again. Right, Let's let's let's put
(38:08):
that behind us, shall we like that? Yeah, we're not
gonna do it all right. I think you have single
handedly saved Thanksgiving. Well, I I think we did it together.
My friend and I think we're just we're just sharing
the joy of two dudes in the kitchen, right and uh.
And it's super excited to to how everybody you know
going to be a part of this festive experience. And
(38:29):
I think and and be brave, right, I mean, if
you're gonna cook, let's do it. Um and uh and
and and don't be afraid if it doesn't come out perfectly,
as I've always said, I've said it's a thousand times.
If it comes out a little rare, you call a
carpaccio and you keep on going, you know what I mean.
Last question for you, what's the one thing you can't
live without on Thanksgiving? Mashed potatoes? Mashed potatoes and gravy. Like,
(38:53):
if I had to eat just one thing, I just
had mashed potoes and turkey gravy. Turkey gravy is delicious, man,
that's my favor. All right. Yeah. By the way, we're
going to have um a hotline for everyone to call
in uh and ask their questions. And you can also
ask questions and follow us on Instagram at two Dudes
in the Kitchen, Two Dudes in the kitchen. Well good, right,
(39:15):
follow us on Follow us on Instagram at two Dudes
in the Kitchen. Got it that all right, happy, thanksgive
him my man. I'll see you next week. That's fun,
all right, Thanks everybody, see you guys. All right, guys,
thanks for listening. Follow us on Instagram at two Dudes
in the Kitchen. Make sure to write us a review
and leave us five stars. We'll take that and we'll
see you guys next time. See you next time.
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. Alright, time for
other episode of Two Dudes in a Kitchen. I'm Wells
Adams alongside Tyler Florence. We are in your beautiful restaurant
of Miller and Lux here in the Bay Area, and
there's a Tomahawk steak sitting in front of me. Absolutely. Man, Well,
happy holidays, happy things. The big day is coming up.
(00:22):
I know a lot of people are nervous out there
in cooking and kitchen land, and uh, we're here for it.
There's a lot of pressure when it comes to Thanksgiving.
It really is. Yeah, there really is. I mean you
have to, you know, put this together in real time,
live in front of people, and that's always a nerve
racking experience. It's also hard timing everything out correctly, right,
(00:45):
like having the turkey be warm, when the gravy is
warm and the mash potatoes. You know, it's timing everything out.
Do you have any advice for listeners out there of
how to like not screw that up? Yeah? I mean
my biggest piece of advice is to do fewer better things.
So really think about your menu at the holidays around
thinks giving specifically and go, okay, do I need the
(01:08):
third side dish? Right? Do I need all that? Because
if you can really hone in your menu and make
fewer better things, you're gonna win because you're gonna make
life easy for yourself. And then when people come over,
you're gonna be relaxed and having a good time, and
no one's gonna miss what they didn't know about, right,
So don't worry about the Other really good piece of
advice I think is really important is to um spread
(01:29):
the workload out. So if you have folks coming over,
I love a good pot look dinner where where you say, okay,
I got the turkey, you got the mashed potatoes, you
got the stuffing, you got the gravy, whatever it is.
And then literally people are bringing things to the table, right,
which is really really nice because a lot of people
when they roll up to, you know, a relative's house,
(01:50):
the first thing is, hey, can I help? What can
I do? Kind of jump in the kitchen and help you, right,
And then you want to be calm, cool and collected,
and you want them to feel empowered and and like
they've contributed to the experience by bringing something that's really great.
And sometimes they'll have their own signature hit, right, Like
my my stepmother, for example, my dad and my stepmom
make this amazing sweet potato cast roll with butter pecan
(02:13):
topping that is just legendary. And then that's their thing
to bring every year. And I think that's really really nice,
and so like, I can't imagine Thanksgiving without that particular dish,
and they really like to bring us. I think that's
really nice too. So then the other thing, when it
comes to roastie and turkey, I think fundamentally, and I'm
gonna go, Can I go off and kind of get
my soapbox here? Okay, I'm getting on the soapbox. So
(02:35):
I think fundamentally, putting a twenty pound bird that might
even be slightly frozen in the middle in an oven
is a disaster to begin with, right, So I think
cooking a whole turkey, I mean, if you really think
about it, right, that that is fifteen pounds, eighteen pounds.
Sometimes you get pretty big. And an oven is an
(02:58):
accident we're just waiting to happen, right. It's a slow
car crash. Right, So what you want to do is
not think about the fact that I want to cook
the bones, because that's kind of what you're doing. Because
everybody gets really nervous about the turkey being a little
pink right on the inside. Right, So by the time
that reads reaches that magic number, right, if you're cooking
a whole turkey, you know, if it gets one right
(03:21):
by by the thigh or whatever it is, right, the
breast is so hammered and so dried out that you're like,
you know, you're you're asking that the gravy gods to
come to the rescue, right, right, and and so so
my thing is to cook a turkey the same way
you cook a chicken, right, and like pieces legs and
(03:41):
thighs and breasts and wings like yep, totally right. So
so if you take the bone weight out of it,
also this other magic thing. I was like, everybody's like,
I've got to get up at you know, four or
forty five in the morning. You get the turkey on
right if you if you ask your butcher to do this,
the most competent butchers are happy to and just and
just tell them like just take like I just don't
want them. I don't want the breastplate in the middle. Right.
(04:02):
I don't mind the leg bone in the thigh bone,
and I don't mind the wing bow connected to the breast,
but I want you to take everything off the what
they called the cage right the center sort of breastplate,
and then what you have is basically a big chicken. Right.
You'll have a two big chicken breasts and two big legs. Right,
and then you just want to like season with salt
and pepper, pan fried the skin really really well. Now
(04:23):
you can get crazy with it and smoke it, and
you get crazy with it and grill it if you want,
but you want to want to do it. Like if
you take the bone weight out of it, you can
take the cook time down by more than half. Right,
So so you're you're gonna take what would normally take
you know, three hours to cook a whole turkey through
a three hour tour. Now you're talking about an hour
and twenty minutes, right, uh, to cook it till it's
(04:45):
like a perfect one one fifty five all the way through,
and it's succulent, and it's delicious and with minimal moisture loss. Right,
so it's nice and juicy. That is my ultimate secret
right now, now, uh, the other question you ask because
it was a bunch of unpacked there were real quick
though ahead. Last year I did this, and I don't
(05:05):
know if I'll ever do it differently. I spatch cocked it,
which is excuse you, satcock, excuse you brother, what the hell?
What the hell? You know what it is? But it's basically,
you effectively cut out, drag me into the filthy mouth,
cut out the spine, and then you kind of like
hammered down the breast, breaks the breastplate and it's flat.
(05:28):
And it was it was so juicy and so good,
and I feel like it's kind of what you're talking about.
The only problem is is it takes away the thing
that a lot of people love, which is a stuffing. Right, So,
so f stuffing, just forget it. Stuffing is silly. You
like dressing. I like dressing. Right in the South they
call it dressing. Right, So you take the same recipes
putting a side dish, and you bake it and you
(05:49):
serve it alongside the turkey. I don't stuff that. The
stuffing inside of the day, it's just ridiculous. Right, you've
got this bird, I promise you it was a little
frozen in the middle. Don't lie to me. It's a
little icy in the middle. You know what is right,
And you're gonna stick this thing in the oven. And
by the by time the radiant heat penetrates all the
way through to that core, through the bones, then into
(06:09):
the stuffing, the outside breast is like puffy cotton, and
it's the worst. It's the worst. Right, So I think
served the stuffing on the side a k A dressing, right,
and then I think if you break it down like
a big turkey. Now, this the dispatch cock thing is
really kind of interesting, right, because like I did this
whole piece. Uh. It was on the cover of the
San Francisco Chronicle because we're working on this for a cookbook.
(06:31):
I think I wrote back in two thousand eighteen called
Inside the Test Kitchen and and uh and we spatch
cocked bird and then we cooked it in like like
an hour and twenty minutes, right, eighteen pound bird. And
I popped it up on Instagram, and then the food
writer from the San Francisco Chronicle called me. He goes, like,
you cooked the whole bird an hour and a half.
I'm like, yes, you came with the test kitchen. We
did it from scratch with him, and then they liked
(06:52):
it so much they put it on the cover of
their Thanksgiving section as like this is the new way
to cook a turkey. And then and then we did
it on a bunch of a bunch of like morning
shows and stuff. And so I think that's a fabulous
way to to cook it. And because you know why,
you're taking the bone weight out of the equation, right,
You're taking the bone weight, So by taking the spine out,
(07:13):
you're you're getting rid of I don't know what is that,
like a pound and a half worth of just like weight.
And also because you're cooking a break and not a football, right,
so you're you're you're opening up the surface area of
the turkey so you you have more surface area that
will attract more heat and cook faster. And then so
you you want to get that from raw to cook
as quickly as possible because if it takes a long time,
(07:34):
you're just dehydrating the bird, right, and then then it's
gravy city at best. Right, So I think there's so
many ways to jump into this, and and then and
then when when I cook turkey at Thanksgiving, I kind
of rarely make the same turkey twice. I'm always like
I'm like mr like impromptu, Like sometimes I'll stuff it
with truffles, you know, something gay crazy with it. Like
it's like I put my pinkies out. It's my super Bowl,
(07:57):
you know what I mean? Like if if you it's
it's a reason exists a reason you'll never kick me
off the island. If you get to buy my house
with Thanksgiving, they'll have a whole new deeply you know,
uh deep respect for me. But we have a good
time doing it. But but the most important thing is
is to really ask your butcher at the at the
counter to just like cut it into four big pieces. Right,
(08:18):
you want four breasts with the wings attached, and you
want to we want two legs right, thigh, thigh and
drumstick attached. Right, get a big pan right again, you
know what we have talked about with the steak last week. Right,
you want to pad it as dry as possible, season
with salt and pepper, skin side down first, and just
get a good hard sear not super hot, but let
(08:39):
it slow and if your pans not so big, do
it in batches. Right, And then you want you want
to just caramelize the skin. All that that turkey yummy
nouses is starting to kind of build up. We're gonna
make some gravy out of that, you know we will,
you know we will, Right, We're going there, So let
that extraction happen, right, take it out, put it onto
a sheet pan, right, and then then you can finish
it in the oven. Okay, So so you want to
(09:00):
a really really good color on top of this. So anyway,
so so we can talk about soever and kind of
getting in some minutia with all the stuff too. But
I know we've got some callers that are calling into right,
what do what do people want to know for Turkey Day? Well,
my question is I think that leftovers for Thanksgiving is
one of the best parts. So what recipe can I
make with leftover turkey? Yeah? So so, um, there's a
(09:22):
famous sandwich called the hot brown, right that that to
me is worth all of it. Right. So it's where
you take turkey, you take stuffing, you take cranberry sauce,
you take gravy, and you're gonna make an open face
sandwich out of it. Right, So, so on like a
cookie sheet and you can either make them sort of
like singles or doubles. But you know, but you you
(09:44):
want to take take a piece of a piece of
bread whatever, right, and then um, some people put garlic
butter on the bread if you want to, but you
don't have to. A little bit of turkey on top
of that. Then a little bit of stuffing on top
of that, and then uh and then gravy and then
cranberry sauce, well, cranberry sauce. Last, you bake it, right,
So you bake it with the turkey, with the stuffing
(10:05):
and the gravy, right, and you bake it. Took its
nice and bubbly, put a little cranberry sauce on top
of that right at the very end, and you just
kind of go at it with a knife and a fork.
The hot brown sandwich is a spectacular post Thanksgiving Day
celebration in its own right. I'm a big Hawaiian roll guy, right.
And then so the next day I'm hoping that there's
(10:27):
still some Hawaiian rolls left and then some turkey, some mayonnaise,
and I'm probably hungover, let's be real. Because it was
Thanksgiving and then my parents were over and we were
talking politics, so I got drunk. Um and then I
throw a Friday egg on there. No one's hung over anymore.
Um yeah, I mean, honestly, it gets a little messy.
(10:49):
You gotta roll your sleeves up. Um. But I think
I think we're we're we're we're talking about the same
thing here. I think it's a good time. Um. That's
my favorite thing, right. And because you get a chance
to kind of use use all of it up, um,
because you can use a turkey a couple of different ways.
I mean, definitely save all the bones and stuff like that.
Because like a really delicious turkey soup, you know, shred
the leftover dark and white meat. Um, you know, carrots,
(11:10):
celery onion, um, you know fun little noodles. You can
make a really delicious like turkey soup which which kind
of goes pretty far. I like that a lot too. Yeah,
all right, we got another caller. What is your question? Hi, guys?
How are you good? Good? So, I have a horrible
habit of just burning everything, no matter like how much
time and effort I'm putting into it. But I'm looking
(11:32):
to make the best sweet potato casserole and it not
being too dry all you, buddy, are you ready for this?
Are you ready. I'm gonna walk you through this. I'm
about to change your life. Okay, go write this down.
Sweet potato banana casserole right now. You can google search
this recipe. It's one of my one of my benchmark recipes.
(11:53):
If you just Google search a Tyler Florence and sweet
potato castrole, it's out there, five stars, billion downloads. It's
a hit. Right, So you're gonna take sweet potatoes. You're
gonna bake them in the oven, right, and you're gonna
take that'll take probably twenty maybe thirty five minutes or
so to bake all the way through. About twenty minutes
into the process, take two bananas, maybe two bananas, and
(12:17):
then with with the peel sola on them and throw
them on the cookie sheet and let them cook to Okay, Now,
the bananas aren't gonna be pretty, but that's not the point, right.
The carbohydrates in the banana are gonna get transformed the
sugar through the heating process, and you're gonna have the
most banana tasting banana you've ever had in your entire life. Right.
It's also that's also my trick for banana bread. When
(12:37):
I get some like brown bananas. I cook them right
before I make the banana bread, right, but that's a
different story, that's a different show. So then so here's
the deal. So then then you gotta take the take
the sweet potatoes out. You gonna put those in with
nice and soft like like a baked potato. Put those
into a food processor with with the bananas too at
the same time. Right, I've done videos on this is
like totally online. You can watch this process, right, and
(12:57):
then you're gonna add a little bit of butter. Right,
You're gonna add a little bit vanilla. You're gonna add
some orange zest right with a with a microplane. Um,
you can add a couple of pats of butter into that,
and then a little bit of cinnamon, a little bit
of all spice, a little bit of salt. Right, you're
gonna make a pure a out of all this stuff.
Get as smooth as you possibly can. Then that's gonna
go into she's taken notes. I love this right now,
and that's gonna go into a cast role dish right now. Now,
(13:18):
you can you can top, you can bake it off
as is, and it's fire right now if you want to,
if you want it then now it's already a tent.
If you want to take it to eleven, right, and
you seem like a person that likes to go to eleven,
we're gonna take this to eleven. Okay, So then you're
gonna take pecans, right, You're gonna pulses down a food
processor with a little bit of butter, right, a little
bit of flour, a little bit of brown sugar, and
(13:38):
you're gonna make a strucial crumb topping. Right. Then, then
you're gonna take that and you're gonna scatter that all
over top of our sweet potato banana cast roll, and
you're gonna bake it, right, damn, You're gonna bake it
until it gets nice and bully and so and when
when you cool it off, that's that's where the real
magic happens, because you get this like really delicious cast
roll of this fabulous sweet potato banana pure with with
(14:01):
the crispy crumb constructional crumb topping on top. It is.
It is one of my absolute benchmark hits. It's a fabulous,
fabulous recipe and you can Google search that and look
it up online to get the exact details. I'm sort
of paraphrasing my own recipe right now, but you can
look it up and get like the exact quantities. It's
a it's a master recipe. Now, now let's talk about
you burning stuff. It's like, I'm not really to let
(14:22):
you go yet because I know, I honestly, it could
be the it's just me. I think I'm really impatient,
and then I'm like, okay, I'll come back, and then
I'm like, oh, it's too late. And it could be
also the type of pants that I'm using. I saw
like dark and light pants kind of change the outcome.
Not really, but but so let let's talk about a
(14:44):
girl cheese sandwich. Would did you burn girl chee sandwiches? Um? No,
I can perfect it? Those perfect Now if you if
you can make a perfect girl cheese sandwich, then you
know everything is possible, right, just like Drake at it
from the bottom. Now we're here, started from the bottom
of the whole team here exactly. Hey, by the way,
(15:06):
if you make his his dish, I want you to
call us back another episode and tell us how it
was all right, and we'll take some pictures and tag
us online. Awesome, Thank you guys so much. I appreciate it.
Happy Thanksgiving. Happy Thanksgiving. I'm hungry now right, that sounds
(15:27):
really gonna. What do you doing? Okay, so I'm gonna
dispatch cock. You're filthy man, turkey. Um, I do my
aunt's famous um broccoli cast role and it's not healthy
for you at all. Tell me about them. You would
probably hate it. No, probably not, man, Okay, So this
(15:48):
is what you do. I grew up in South Carolina.
You grew up in Nashville. No, but I lived in Nashville.
You live in Nashville. Um, so this is what you do.
You get the broccoli florets and you put it on
in a cash role, and then you get velvita cheese,
cut it and you put it on top of that.
And then you get ritz crackers and some butter and
you melt the butter down. Then you put the butter
in a bag with the rich crackers and you slam
(16:08):
it down. So and then and so then you have
like this butter rich cracker topping to put on top
of that, and then you throw in the oven three
fifty I don't know, thirty minutes or so. And it
is so every year at thanks I don't know if
you guys do this, but we always say, you know,
like what you're thankful for, obviously, and then we also
do like favorite thing, like favorite dish every year. This
(16:30):
Brockly cash roll wins every year every every year. Careful
for you, I know, but it's so good. So I
want to make that. I think that sounds great. I
love classics like that, you know, I love like family
hits that That to me sounds like a whole episode
of people calling in and you tell us what your
favorite hits are so we can kind of share those ideas.
(16:50):
Because sometimes people will make something that they make for
their family or it's a family tradition that the world
should know about. Yeah, right, And sometimes these things are
so simple and so incredibly delicious, And I like, that's
another really good thing. I think this podcast is gonna
be fun for it's just sort of like spread on
the love like this. I think it's great. I want
to hear one of your you know, family favorite hits.
(17:11):
But first let's uh take another caller. What's your question? Hi?
So I have a very standard something I'm luring. By
the way, I have a very sad size oven as
you can see, simple, nothing special, and my dilemma Everythinganksgiving
is that I never have enough room to put everything
in there and big at the same time when that
damn turkeys in there. So my whole thing is what
(17:34):
can I cook beforehand? And so it'll still be good
when they serve it. So so let's just kind of
break these down into like units, and and we we
can because it's kind of a widget, right. If it's
like broadly castrole or Brussels sprouts, it's a green right, um.
And then so you definitely need a potato, right, so
as either sweet potatoes or railed potatoes, that's a potato.
(17:56):
You need stuffing, right, and then that's a really good recipe,
and then you need ravy and that's the thing, and
then the turkey. So you think, like Thanksgiving it is
really about six or seven things, right, and then that
can just be whatever you want it to be. But
it's always a category, right that kind of fits the
fits the fits of the process. So so right at
the very beginning of the podcast, we were just talking
about and Well has brought it up too. So if
you if you take the bones out of the turkey,
(18:18):
and Wells like the spat like suspatch cock and I
think it's a fantastic way to do it. I've taken
that one step further and actually kind of breaking up
into like four pieces. So it's two turkey breasts with
the wings attached, and then two full legs, and that's
the thigh and the drumstick. Right, pad it really really
dry sere it really really well, and then you want
to just kind of roast it in the ume until
(18:39):
it's nice and golden brown. You're still gonna get that
kind of a hybrid Norman Rockwell effect. You kind of
take it out. It's have a big platter of turkey,
but it cooks a lot faster, right, And so that
so that that's another I'm gonna start a hashtag, stop
cooking Turkey's Whole. I know it's long. I'm working on.
It's a it's a it's an idea, but we got
we gotta stop cooking Turkey's whole. People, you know what
(18:59):
I mean, wrap it up. It's the name of this episode,
Stop cooking Turkey's Whole. I'm starting a website, go Boneless
Boneless Turkey Man. So that that's the thing about what
I like a little bit of bone. I like a
little bone, right, like I like the thigh bones. I
think it's kind of nice. Right. Um, But but so
if you can, if you can time these things where
the turkey is not just such an oven hog, I
think that's really really important. Right, So now you can
(19:23):
you can bake things, so anything that kind of feels
like you're gonna cook it on on the stove, mashed
potatoes on the stove, gravy on the stove, cranberries on
the stove. Those live on the stove with the lid
on top of it. We're gonna keep those warm separately.
Now what are we talking about here, right? Maybe a
pie right right? The turkey, so the so there's not
that much that really needs to go into the oven,
(19:45):
um if you really think about it, right, So, um,
oven roastes, Brussels sprouts, those are fantastic, right, So you
can get ahead of on those and then take the
sheet pan out so you're not gonna overcook them, and
then flash them right the last second. That's always that dance, right,
So people come, you know it's like your your your
uncle bring starts bringing the bourbman, starts talking politics and
gets everybody mad. That happens every year and then and
(20:08):
then and then everybody starts kind of rolling in uh
with with you know, and they all kind of like
kind of bring their kind of fun energy, right, and
then you've got about thirty minutes to get food on
the table for it starts to feel weird, right, and
so like you can put a cheese platter out. That's
always a really important thing to kind of get to
give yourself a little bridge, make a nice sharkootree platter,
nice cheese platter, whatever that's gonna be right, Uh, pre
(20:31):
open some wines so people aren't like rummaging around. Think,
think through that that little window and give yourself a
little bit of time. Right, the turkey cooks you, then
you want to tent the turkey before you slice it. Right,
So that's the perfectly cooked and tempt at about a
one fifty five, right, it's gonna carry over to one sixty,
But put it on the soap top, put a nice
big foil tent over top of that. You can flash
(20:52):
that a little bit later, right, and then anything else
that kind of needs to go in the oven, you
can start cycling that in right there. Right. So another
trick that we like to do, especially here at the
restaurant is make sure your plates are hot, right if
right before you serve dinner, If you can make sure
that the plates are warm, you're gonna be guaranteed at
least a little more so plate put the plates in
the oven at two degrees right if you can't, if
(21:12):
it fits right, that's something else to think about. Hot plates,
hot food. That's what we always say in the restaurants, right,
because nothing will suck the temperature of food faster than
a cold plate. Okay, hot food, hot plate, hot food. Right,
So so that's the thing to think about. But then
you start cycling things through right the last second. So
definitely my turkey platter gets flashed in the oven before
(21:35):
I put my turkey on it, right, So my turkey
platter is physically warm. It's made out of porcelain, so
it's gonna hold the heat for a little bit. That
and the the the gravy is piping hot before it
goes out. The Brussels sprouts get flashed right the last second.
So then then and I always think that I like
to do a big buffet, big family south thing, and
then then the food sits out, so it's gonna be
warm for twenty minutes a boy time, people come back
(21:56):
for seconds. It's a little room temp, you know, uh
but uh, but you're on the second bottle of wine
at that point and everybody's good with it. How do
you feel about warming drawers? I think warming drawers a
rat I mean, if you if you have one, well,
I saw your oven and one thing that our producer
Amy is like shocked by a traditional oven has this
(22:17):
drawer at the bottom that everyone just puts their pants in,
right like your cookie, She's exactly. Do you have one
of those full of stuff I never use? Yeah? I
don't know if what I would store. I would like
holding that pretty good, But like you have a cast
role that's been made and you just want to keep
it warmed down. That yeah, totally good. So I think
(22:39):
it's kind of like thinking through, Okay, I got you again,
fewer better things all you want to make sure you've
got you know, if you can get away with three
dishes instead of five, that's the smart choice always, right,
Just make sure you've got fewer better options, and then
really kind of like turkeys get the biggest things first, right,
So the potatoes if you gotta peel those, kind of
get those simmering turkey's gotta cook. That's gonna take a
long time. And then everything else just to cycle it in.
(23:00):
And then we're gonna make sure that we're gonna hold everything.
There's there's there's the cooking temperature of the oven, and
then there's the holding temperature of the oven, and that's
usually around two and then uh, and then and then
anything that's gonna be on the stovetop, mashed potatoes, gravy, um,
what else is gonna sub to? Cranberry sauce? Right? Do
you like cranberry sauce? Hot? I don't like cranberry sauce
(23:22):
at all. I don't know that this is blasphemy. What happened?
I don't know. I just it's too tartan and I
don't like it on my on my sandwich. Tell me,
tell me where the Batman touched you? Broke, Let's talk
about this. It was uh No, I think I don't
like that like very very bitter, tart cran taste. And
(23:42):
I don't know if this happens to you, But so
when I taste something that's like really really bitter, I
get like the shooting pain in my jaw. Has anyone
ever had that cranberry Pamberry pain you know I'm talking about. So, yeah,
I don't. I just don't like. I just don't like cranberry.
And it's so funny because my wife, that's her like
the main thing that she makes every year, and I'm like,
(24:03):
we can, we can we start a running list of
things that will doesn't like. Yeah, okay, there'll be a
list that's that's I'm making t shirts. Yeah, you know
what I mean. It'll be like the running list. I'm
still working. There's other things, right, that's it. No good,
that's love it alright? Got Yeah. So so I would, um, um,
I would really think about just like you know, starting
the big things. First, turkey has got to go in
the oven, Potatoes gotta go in the pod, and then
(24:26):
everything else kind of gets cooked slowly around the turkey.
And then you know, taking the bones out means the
turkey is gonna cook faster, so it's not hogging up
the oven for four hours. And then the other thing
I think is really important is just spread the workload out.
We're just talking about this earlier. Um, think about the
idea of a pot look and then let your guests,
you know, pick up some of the light work because
they they they're gonna feel more valued, right if they
(24:47):
bring something to the table, right, So let them contribute, right,
so you you have fewer things, so to manage them
all for that. And I really appreciate the hot plate tip.
That's awesome. Guys. Thank you, Yeah, good luck, thank you
very much, thank you, happy things, thank you, Happy Thanksgiving.
I think we've got one more caller. Hey, Hello, what's
your name? My name is Michuela. Hey, Michaela. What questions
(25:10):
you have for Thanksgiving? Okay, So I am hosting a
Thanksgiving with a bunch of friends and two of my
friends of vegetarians that are coming, and I don't know
what to make them. Oh, I think that's that's a
really good one. So so you want to be just
to uninvite them, we don't need that. Well interesting, So
so here's the deal. I I think if you're a
vegetarian on Thanksgiving, you're all about the side dishes, right,
(25:34):
So you're you're you know, the the wild rice peel off,
the caramelized Brussels sprouts, the the um and there's difference
between vegetarian and vegan obviously, right, So I think it's
really important to definitely know your your guests and to
make sure that those things don't surprise you, because sometimes
it happens in the restaurant from time to time, and
we have like dishes here that if we need to
(25:56):
go vegan really fast, we can at a really high level, right.
So so I think it's really important that that you'll
send out a little email if there's any dietary preferences, right,
vegan or they're allergic to dairy or whatever it is
that you know about those kind of things, and I
think you want to direct them to having a really
fabulous experience, uh with everything else but the turkey in
the gravy, right, So I think that's that's the that's
(26:19):
the sweet potato, that's the Brussels sprout, that's the that's
the you know, broccoli castle. Role. I think what's really
good and then uh, and then the stuffing, and I
think they'll be okay with that. I think that's really nice.
Most vegetarians and vegans can kind of like you know,
navigate their own way through restaurants and dinner at someone's
house in a way. Um, but definitely make sure that
you've got plenty of side dishes for them specifically and
(26:41):
then and then tell them that you thought about them.
That way, they'll they'll feel really they'll they'll feel super appreciated.
But one thing he was talking about with the last
color is kind of like diving up the workload. And
I mean, I live in l A. So we've got
a bunch of you know, vegan vegetarian friends that come over,
and a lot of times I'm like, okay, well then
I want you to make like your vegetarian for yourself,
(27:02):
like and then maybe I'll like it, you know, maybe
I like this to and maybe I'll microwave it for you. Yeah,
thank you, thank you. Okay. So this sort of plays
off of what that person two collars ago was asking.
I ordered everything take out pick up, like the whole meal.
(27:24):
So I ordered the turkey, the stuffing, the cranberry sauce,
everything from molly Stones, which is like kind of a
it's a little bit more of a fancier grocery stone,
very fancy, especially in the area. It's a step up
from like Ralph's. Then I ordered for the non turkey
people prime rib from our country club. So I literally
(27:44):
and picking up like massive amounts of food on Wednesday.
Now I have to refrigerators, so I'm good there. How
do I heat this all up without making it taste
like I just reheated a bunch of stuff? And how
do I make it not look like poopy? Do you
know what I mean? Like? How do I make it
not look like here's here's an aluminum you know? So
(28:10):
the first step is to take it out of it
because listen, there's no shame in that game, right if
you're gonna buy, because I think it's also kind of
like considerate of you, right then, So like, listen, you
don't want to do it anyway, and this restaurant would
probably love the business if you want to go pick
up their kit, go do it right, and you get
this braggable story. There's a great restaurant just made all
(28:31):
this fun food, you know, whatever that is. And you
could lie and say you did everything, or you could
do that if you're conscious, will let you get away
whether you can do that too, right, But I think
it's really important to just not worry about that. And
it is what it is. So so like so the
the the to the think through taking it out of
the catering package, right, the foil thing whatever it is,
(28:53):
right and then kind of get your mark the steward on. Right,
So you're gonna present this on a platter right the
way that that it looks like nice and fluid. Parsley
is your friend chop Parsley, right, you know Dill finnel um,
you know like fresh time, those kind of things can
like up a plate to make it look really nice.
But but just think through like what a presentation will
(29:15):
look and feel like, even if you're gonna transcribe that
really from the catering thing that you just pitched pick
up the night before to the to the to the
presentation table. Right. So that's that's the second part of
your question. How to make a nut? Look, what do
you call it? So poopy? Yeah, I'm with you. That's
how you do that? Now how do you make it hot? Right? So,
so you got turkey and you got prime rib. Right,
(29:36):
you got turkey and you got prime rib. So so, um,
do you have two ovens? You got one o them?
You got one oven, right, but you got two shelves,
Am I right? You got two shelves. Okay, so the
catering all of them foil trays they come in that
it's gonna it's gonna come out of the refrigerator. You're
gonna let it temper first. You're not going to refrigerator
cold into the oven. You're gonna come up to kind
(29:58):
of almost up to you know, thirty forty minutes outside.
Let it warm up a little bit, okay before you
put it in, right, and then and then you're you're
gonna heat it slowly to Tod starts to cook it right.
But two in that two D world, you're warming things
through um without having to dehydrate them, right, So that
that's what I would do first and foremost I would
(30:19):
just I would let like just to keep it in
the container, warm it, don't cook it right, and bring
it up a temperature and then and then you sort
of open it up from time to time, touch it
with the back of your finger, or take an insurreathe themometer,
which I just love. I'm gonna get you one. Do
you have one? Okay? But you want to stick into
the center of what this is gonna be, and you
want to make sure that's really really hot, right, So
what what is that? A hundred forty degrees is hot?
Hundred thirty degrees is hot? Right? Degrees is not hot? Right?
(30:42):
A hundred thirties hot, so that that's where you're gonna
warm it up to. And then you're gonna pull out
a nice big platter, right, and or or go to
Williams and Om and pick up a platter if you
know you don't have them, right, if you're super subconscious,
you're super conscious about it. If not, just serve it
in the trade. And like, nobody nobody really cares to
be honest with you, right, nobody really really cares. But
(31:03):
if you want to, if you want to, if you
want to win the Instagram game on Thanksgivings a lot
of people do, right, then then you look, we're gonna
make a nice platter. Right, Google search a couple of
platters of turkey or prime rib so you have something
to to to to emulate towards and then chop some
parsley throw it on a call today. That would be
my suggestion. It's amazing. Okay. Our producer Danielle has the
(31:24):
final question of the Saving Thanksgiving episode. So much pressure? Um? Okay?
So I always get severe anxiety when my aunt or
my cousin texts me and they're like, Okay, I'm hosting
Thanksgiving at my house this year. Um, what do you
want to bring? And this year I said, whatever you
want me to bring, hoping it's like a bottle of
(31:45):
wine or I don't know the store, pumpkin pie rock
that make that your story, right. Don't don't feel like
you if cooking in front of people live brings you anxiety, right,
Like you cook, obviously you cook, right, but it's it's
a different level of like, you know, showing your work
(32:06):
when it comes like Thanksgiving, because you feel like everybody's
like looking at your stuff, right, and it can't be bad, no,
it and it cannot be bad, right, So own that,
know that and be cool with it, and then go
buy the fanciest pie from the fanciest pastry shops. Spend
seventy bucks on a pie and rolling and tell that story, right.
This came from b Patsis Sri in San Francisco, blenderly
(32:29):
on Amazing pastry Chefs. She made this fantastic dessert and
I this is her Lensard Twart and I think this
is great, and like on that and don't don't pretend
that you made it right. That's okay. I really needed
you a week ago because I've already committed to the
turkey because she asked me to make the turkey that
I wasn't expecting her to say the turkey. You got
(32:50):
the turkey, right, So do you want to make it?
Do you want to buy it? I think I'm gonna
make it, okay, but my dad was like, you should
just deep fry it, and then I my brain in
spirals into the TikTok's where people deep fry the turkey
and then the whole house catches on fire. So what's
the easiest way to make late. Don't don't fry you,
don't fry your turkey. Don't fry your turkey. My dad
(33:11):
almost burned down our house doing that, by the way,
And I know that's like a joke because it happens
all the time, but like it ain't a joke. It
really like the the actual fire department came to our
house on Thanksgiving. Let's talk about the turkey, because I
don't want to leave high and dry on this right. So,
so what do you like if you had to like
think about a bull's eye for this turkey thing? Right? Like,
(33:32):
you look like a hero, You're there on time, it's
all hot and perfect. What does it look like this
turkey let's make that it's just edible low bar b,
super low bar right, very low bar I just don't
want it to be like, oh, remember last year when
the turkey was super dry or wasn't cooked all the way.
You don't want that. You don't want that stink on
(33:52):
you know, I don't want the stink on me. I guess,
I guess just like if I can, if you can
tell me like two tips to making sure that you're
on the right track to making a turkey. Yeah, okay,
so so um so that there you definitely if you
can get one that's fresh, it's not frozen, you gotta
make sure you give it plenty of time to thaw
(34:14):
out completely, okay, right, and then and then so if
you're dealing with a with an icy turkey because them
are frozen out there, Um, what you want to do
is let the butcher at the grocery store take the
heavy lift out of it by cutting it for you
raw not cooked. Okay. So, so you want to like
break it down like it's a big chicken. Right, So
(34:36):
you want you want four big pieces without the bones, right,
without the what they call the rib cage. Right, you
want two big breasts with the wings attached, and then
two legs, and that's gonna be the thigh and the
drum sit connected to four big pieces. You want to
walk out of the grocery store. That not a big wet,
frozen bowling bowl. Okay, so that's what you want to
(34:57):
walk out with. That's where you start this fabulous tre
all right. So then so then what you want to do?
So then you you want to get the biggest saut
tape pan that you have, okay, um, and then you
want to take the turkey, um, put it onto a
cookie sheet with with a paper towel line. It's gonna
weep a little bit, but that's okay. You want to
pat it as dry as you possibly can get it, Okay.
Then you want to like really good salt. We'll put
(35:18):
pepper on later, but it's really really good salt for now, right,
And then you want to put this turkey into the pan,
skin side down and let it slowly start to render
and become golden brown. Okay. Now you know, don't overcrowd
your pan. Okay. So you want to do one or
two pieces, you know, because you only got four, so
it's not gonna take that long. That's gonna go onto
a sheet pan and then you're gonna bake it slash
(35:39):
roasted in the oven. Okay, but individual pieces, not the
whole thing, right then then uh, and then then once
you're using it to read the mometer that everybody's gonna get. Right, Um,
you're gonna you're you're looking for an internal temperature and
you want to stick into the thickest part to get
a good read out on that about a hundred and
fifty five degrees. Now. Now, uh, most web sites will
(36:00):
say one sixty and one sixty is super safe. That's
also in dehydration land too, right, But pulling out one
fifty and let it carry one sixty is kind of
where you want to be. And that way you're gonna
get somebody's perfectly cooked right and still moisten delicious. And
if you just put turkey with salt and pepper on
it with nothing else right and slice it, it's gonna
be I can make turkey like that will make you cry,
(36:22):
you know what I mean. It's just so good, right,
because all about the technique, the crispy skin, because that's flavor, right,
and everything everything else is really guilding the lily be honestly, right,
But the most important part of Thanksgiving is just don't
overcook it. Right, So cooking it without the bones in
the middle is gonna be your saving grace because it's faster,
it's quicker, and you're not trying to cook the bones.
(36:42):
You're trying to cook the turkey. Is that call? How
do you feel about brining turkeys? I love Brian turkey.
I think I think it's a little complicated, And because
if you've got the rhythm right, like, if you don't,
don't put in a garbage back, because most garbage bags
are scented, right, they smell they smell like a you know,
like a the air freshener, don't do that. But if
you've got a cooler, like like a yetie or something
(37:04):
like that, right, And then so a brine solution is
usually like like, um, I'm I'm making this off the
top of heaf it. It's like it's like like one
part salt to like ten parts water, right, and then
a little bit of sugar is nice that too, to
kind of bounce it out. Then it's lemon and sage
and garlic and coriander seed and all kinds of really
(37:26):
kind of fun flavors. Sage tastes like Thanksgiving the way
Kuman tastes like a taco. Okay, so sage will taste
like Thanksgiving. It's a really great herb to use if
you're gonna like trying to find something. Sage tastes great
as thanks getting right and then and then um and
then Brian overnight and then because it's usually cold the
most parts of America, so it'll be okay if you've
got like critters in your yard, and make sure you
(37:46):
put a weight on top of it. Whatever it is, right,
And if you want to throw the turkey in with
the brine and then throw some ice in that to
make sure it's cool, do that overnight and just leave
it outside. Now with your method of having the butcher
cut up the turkey, you still brine that. Yeah, same deal,
same deal. I would I would recommend everybody to never
cook a whole turkey again. Right, Let's let's let's put
(38:08):
that behind us, shall we like that? Yeah, we're not
gonna do it all right. I think you have single
handedly saved Thanksgiving. Well, I I think we did it together.
My friend and I think we're just we're just sharing
the joy of two dudes in the kitchen, right and uh.
And it's super excited to to how everybody you know
going to be a part of this festive experience. And
(38:29):
I think and and be brave, right, I mean, if
you're gonna cook, let's do it. Um and uh and
and and don't be afraid if it doesn't come out perfectly,
as I've always said, I've said it's a thousand times.
If it comes out a little rare, you call a
carpaccio and you keep on going, you know what I mean.
Last question for you, what's the one thing you can't
live without on Thanksgiving? Mashed potatoes? Mashed potatoes and gravy. Like,
(38:53):
if I had to eat just one thing, I just
had mashed potoes and turkey gravy. Turkey gravy is delicious, man,
that's my favor. All right. Yeah. By the way, we're
going to have um a hotline for everyone to call
in uh and ask their questions. And you can also
ask questions and follow us on Instagram at two Dudes
in the Kitchen, Two Dudes in the kitchen. Well good, right,
(39:15):
follow us on Follow us on Instagram at two Dudes
in the Kitchen. Got it that all right, happy, thanksgive
him my man. I'll see you next week. That's fun,
all right, Thanks everybody, see you guys. All right, guys,
thanks for listening. Follow us on Instagram at two Dudes
in the Kitchen. Make sure to write us a review
and leave us five stars. We'll take that and we'll
see you guys next time. See you next time.
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