6 Top-Rated Alton Brown Thanksgiving Recipes | Good Eats | Food Network

[Music] six crushed cloves of garlic poached in 16 ounces of half and half let that gurgle 10 minutes kill the heat and put on the lid after a 30 minute soak drain your spud cubes and move them into a pot of water that's big enough to hold the potatoes submerged with at least let's say an inch and a half of water to spare toss in a couple of tablespoons of salt and put them over high heat now as soon as they come to a boil back the heat down to low these potatoes have now been simmering for a good half hour but that's not what matters this is what matters time to drain [Music] now we go with the garlic cream yum just pour it in all at once and grab your favorite masher this is mine and go to work looks like we've made potato soup but indeed we haven't all we need is a little bit of thyme and six ounces of parmesan cheese shredded mash this right in and just walk away give this five minutes and everything will be different i assure you [Music] our cranberry sauce begins with one pound of fresh cranberries rinsed thoroughly while those drain we will uh construct the syrup one quarter of a cup of freshly squeezed orange juice a quarter cup of 100 cranberry juice one cup of honey and i'm using a clover honey here i believe i'm gonna bring this to a boil over medium-high heat and then reduce to a simmer for five minutes to concentrate the flavors now enter the cranberries cook stirring often until the berries uh burst now let's kill the heat at this point the pectins are fully active and ready to bind the problem is they're a little on the negative side they don't want to bind with each other which is why we add an acid orange juice that helps to reduce the overall negativity the problem is then well the pectins don't want to bind with each other they want to bind with water so we add something even more hygroscopic or water loving which is sugar the sugar takes over the water leaving the pectins to bind with each other use a canning funnel to help with the loading of course if you don't have a canning funnel you could use well anything else that's kind of that there stash this in the old chill chest for about uh well six hours we'll uh set it but uh overnight we'll set it even better your patience will be you know you can feel free to spice things up it will you could add nutmeg to the mix or cloves ginger if you make your own sauce the sky is the limit [Music] one quarter of a cup of all-purpose flour one teaspoon of salt kosher of course and two tablespoons of japanese or panko bread crumbs with our breading safely assembled we are ready to cut two medium onions now just break all the rings up with your fingers and toss lube it up with a little nose stick spray and pile on the onions you want to evenly distribute these so that they will cook evenly stash these in a 475 degree oven for 30 minutes and make sure that you toss them thoroughly at least two times during the cooking process no no no no no no no no [Music] the onions are done that's exactly what you want to see we'll let these cool and turn the oven down to 400. all right we have all the components necessary to construct our casserole we will begin by adding about a quarter of the onions stir that in a little bit and add all of the beans just kind of move around the sides of the pan folding and kind of smooth out the the top a bit and bring on the rest of the onions just scatter them across nice and evenly 400 degrees 15 minutes or until nice and bubbly now for a basic turkey brine i like to start with about a gallon of vegetable broth and don't use the low sodium or no sodium kind a cup of kosher salt about half a cup of light brown sugar about a tablespoon of whole black peppercorns along with about a half tablespoon each of uh whole allspice berries and crystallized or candied ginger as soon as your brine comes to a boil give it a couple of stirs just to make sure everything's dissolved and kill the heat let it cool down to room temperature then refrigerate it until it's completely chilled you can do this like two three days ahead of time just make sure you leave the lid on early the morning of the big day or late the night before add your brine to a large clean bucket a gallon of heavily iced water so just head first right in there i'll let this stay in for six to eight hours and don't worry as long as you turn this over once about halfway through the brining the meat will be perfectly seasoned just a big chunk of rosemary maybe two right into the cavity along with sage half of an onion and a red apple that i've microwaved on high for about five minutes and some water and i'm going to add to that a cinnamon stick don't worry about neatness it doesn't count on this one just get everything in there how do you really know when your bird is done the answer lies and our little probed friend you want to make sure that the probe goes into the deepest part of the white meat how do you thoroughly cook dark meat which we like at about 180 degrees without overcooking the white meat which we like to pull at about 161. the answer is the turkey triangle and the secret is to form fit it before you actually need it just rub a little canola oil on the inside so that it doesn't stick and then just mold it to the breast kind of like a breast plate a bad wagner opera like that there now the last step before we go into the oven is a quick canola rub down we have our 500 degree oven and i like to put my turkeys in legs first so i'm going to use the timer function of this bad boy set for 30 minutes time for the turkey triangle our pre-tailored turkey triangle goes on and back in she goes oven goes down to 350 degrees since the cooking ain't over till the fat thermometer sings you want to keep this door closed and we've just crossed 161 magic lime exactly what we want now the temperature inside the bird will continue to increase for at least a few minutes so don't cut into this and don't pull out the pop-up thermometer you just want to let it rest cover this with something to keep it cozy you could use an inverted stainless steel bowl or even a big tin of foil but i find that the lid for my kettle grill wards off all pitchers [Music] hey fella that's a nice looking turkey but hey hey you're not going to carve that right now are you before you've made the you know what oh come on no gravy for shame please tell me you didn't wash the roasting pan well thank goodness for that come on let's hit the gravy place that roasting pan over medium heat using two burners if the pan is big enough then as soon as it's hot deglaze the bottom with 24 ounces of reduced or low sodium chicken broth and 8 ounces of red wine as the liquid boils and reduces scrape the bottom to loosen and dissolve any flavorful bits that may be stuck there then pour the liquid into a fat separator also called a gravy separator which is a device that you really ought to have if gravy is something that you plan on making it will allow the fat to separate out to the top where of course it naturally wants to go and then you can pour out the flavorful liquid from below now since we are going to save that we'll just pour that off into a waiting measuring cup watch out just yeah there you go there you just have the fat of course a little bit of the liquid will remain and that'll uh hiss when it hits the still hot pan that's okay so that goes into the pan now as for the thickening agent we will uh add one third of a cup of plain old all-purpose flour and you're going to want to whisk that like crazy now coating the flour granules with fat will keep the gravy from lumping and the heat will cook out that raw cereal flavor got it all right keep whisking until that mixture starts to smooth out and thicken just a little bit good there now bring the reserved liquid into play and continue whisking as that comes to a boil those flour granules will gelatinize thus thickening the liquid there you have it now finish that up with a tablespoon of fresh herbs like thyme rosemary oregano or any combination thereof now remember the gravy which looks pretty good now see coats the back of a spoon that's called nappe don't you know now this is going to go into a gravy boat you'll probably want to pull it when it's still a little bit on the loose side because as it cools it is going to thicken a little bit but if you're really a gravy fan you'll skip the gravy boat all together and simply go with a nice big thermos uh sure your your dining room will look a little bit like a construction site but hey that's the price of cuisine now when it comes time to serve some people pour directly onto the bird and carve some like it on the hey what are you doing there fella no no tell me you are not gonna oh my the humanity no i'm telling you as your cardiologist you can oh that's a gravy efficient eye turn your oven to 350 degrees nice now to make the crust load six ounces of ginger snaps along with a tablespoon of dark brown sugar and a teaspoon of ground ginger into your food processor uh spin that until it reaches a crumb consistency and then pulse while drizzling in an ounce of melted butter there that is the consistency you're looking for now just dump that into a nine inch glass pie dish kind of push it down into the corners and then use a metal pie pan press down on top to form the the crust shape yeah that's a nice trick all right center your uh pie dish on a sheet pan and blind bake that is cook empty for 10 minutes time to turn our attention to the pie filling bring a pound of pumpkin puree to a simmer just over over medium heat and let that cook for two to three minutes or till it just slightly thickens up then work in a cup of half and half one half teaspoon of kosher salt and half a teaspoon of nutmeg and it needs to be freshly grated i mean it stir bring back to a simmer should take about a minute then kill the heat and let it cool for 10 minutes in the meantime whisk together two large eggs and one egg yolk with three quarters of a cup of dark brown sugar until it is very very smooth like that then retrieve the rest of the filling which should be down to about 140 degrees now and slowly incorporate whisking continuously now here's where things can get really messy leave the crust on the pan and put it back on the oven rack then move the filling to a measuring cup or something with a spout and add thusly do not be surprised if you have some filling left over i usually do don't feel beyond this point slowly move that into the oven and bake 45 to 60 minutes or until the center is just jiggly that's about 195 degrees in the center and 205 around the edges that's just what you want to see now let the pie cool for three hours before refrigerating or slicing for service me i like just a little simple whipped cream on top [Music] you

Channel: Food Network

Views: 680,713

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Id: VxbBBwj0-mA

Length: 13min 53sec (833 seconds)

Published: Fri Nov 01 2019