Binging with Babish: Turturkeykey from How I Met Your Mother

instead of stuffing I'm gonna fill the turkey with a slightly smaller turkey it's called a turturkeykey I was there for the insertion he used shoehorns I'll be having sighs yeah what did you want me to do again oh that okay now that we've got that out of our systems it's time to get to making the turturkeykey which for the record like all of you I think is a patently bad idea but I think the only way we're gonna make it work is by deboning one of our turkeys in this case Jeffrey are slightly smaller Turkey I'm sorry if my anthropomorphizing them earlier made this difficult to watch but to debone the turkey we're basically making shallow cuts starting at the spine going underneath the thigh and the breast and making our way around the carcass which were then going to delicately separate from the thin layer of skin between the breasts set that aside for stock making and then it's time to try and even out our breast meat which is very thick at the top and very thin at the bottom so we're gonna place some shallow cuts right up near the top of the breast so we can spread them out a little bit more evenly that I'm also going to remove the wings for both ease of rolling end insertion and then I'm gonna score the breast meat a little bit which is going to allow us to season it a little bit more deeply so the wings aside these are also great for making stock and then it's time to season the interior of our bird with a few generous pinches of kosher salt and a few generous twists of freshly ground black pepper it was at this point that I also decided it would probably be best to remove the thigh bones as well which we're going to accomplish by scraping the meat down the side of the bone separating the bone at the joint and running our knife in between and again set aside to make turkey stock we're about to destroy this perfectly good turkey so we might as well make as much use of it as possible and now it's time to roll in tie our turkey into a long cylindrical tubular shape that's gonna make it easier to insert into the cavity of the other turkey the cut off the strings and flip the bird over so we can also tie up the legs because despite everything else that's happening here we still want our turkey to at least have somewhat Norman Rockwell's appearance I also decided to flip it over and tie it a few more time so it didn't look so ribbed for your turkeys pleasure but that ended up kind of making it worse so I just decided to soldier forward not thinking too much about the social and moral repercussions of what I was doing and setup Jeffrey for an overnight dry brine which is accomplished simply enough by heavily coating the outside of the bird with kosher salt maybe a few twists of freshly ground black pepper and refrigerating uncovered overnight during which time we can get to the noble profession of making stock I'm just gonna lay out all of our various turkey trimming byproducts on a wire rack set no trim baking sheet drizzle with a little bit of vegetable oil and hid in a 400 degree fahrenheit oven for 30 to 45 minutes until deeply golden-brown and ready to make some delicious turkey juice directly into our tallest and narrowest stockpot they go the more narrow the pot the less evaporation there's gonna be and the longer you can let it simmer without having to top up with extra water I'm also gonna add some celery some carrots a whole head of garlic chopped in half a whole onion quartered a few sprigs each of fresh rosemary and fresh thyme a little handful of parsley a few whole black peppercorns and two bay leaves it is the perfect mathematical formula for amazing stuffing and gravy this Thanksgiving bring it to a bare simmer parsley cover and let it go for anywhere from 4 to 24 hours using an induction burner like this one if you don't want to leave the stove on all night meanwhile our bird has emerged from the refrigerator its skin desiccated and ready to be crisped in a 400 degree fahrenheit oven for how long I cannot say it depends entirely upon the size of your bird the performance of your oven the best thing you can do is roast until the skin is glassy crisp and the thickest part of the breast registers 155 degrees Fahrenheit in its current form this bird would be absolutely lovely to slice and surf but now it's time to ruin it first we're gonna go ahead and align it with our receiving turkey might as well snip the strings off this thing should be able to hold its form all on its own this is all starting to remind me of those videos of planes refueling mid-flight ur middle-school health class videos next of course we have to lubricate our insert of turkey rope wrong lube let's use some vegetable oil now if you have any small children I would ask them to leave the room because it is time to insert our turkey torpedo this really doesn't look right let's let's let's go ahead and blur this not trying to get demonetised here I'm kidding of course this is perfectly natural and normal and part of life oh my god here come the shoehorns I honestly got these shoe horns as a joke and never intended to use them but I can't seem to get this horrible thing to happen so I need a little shoehorn help and look at that it actually worked oh god that is horrible to look at I totally get what Robyn was talking about now I think I've just ruined Thanksgiving oh no wait now I've ruined it anyway we're just gonna keep shoving this turkey in there until we have ourselves a turturkeykey probably one of the worst ideas ever not only because of the spectacle of insertion but because it virtually guarantees that one turkey is either going to be overcooked or undercooked because by the time this giant receiving bird has finished cooking through its turkey diplo will have become hilariously dry but in the name of science I press forward and humbly present to you the turturkeykey now the reason that I precooked the smaller turkey is because if I inserted it raw it would have taken forever to cook in the exterior turkey would have been completely destroyed with this cooking method however most of the turkey is salvageable and none of it will go to waste I will be using it in the Thanksgiving leftovers episode of basics coming this Thursday and now of course onto the quote-unquote good version of the turturkeykey inspired by an old recipe from Jake Angie Lopez alt one that starts by not only deep boning the turkey but removing the meat and trying to keep as much of the skin intact as possible because it is now our intention to make a turkey roulade which will allow us to stuff our turkey with more Turkey first we're gonna start by making some sausage out of the dark meat to do so I'm gonna trim off the gristle and fat from the meat thigh and drumstick cut into 1-inch cubes in place on a parchment lined baking sheet or plate to be chilled in the freezer for 15 to 25 minutes until just starting to turn firm around the edges this is gonna make the meat a whole lot easier to grind which I'm going to do in a food processor whose blade I have also chilled in the freezer into the food processor goes the dark meat which we are going to pulse repeatedly until we get a nice finely textured dark meat ground turkey which we're gonna dump out into a bowl and begin adding some flavor to that sentence didn't turn out right anyway I'm going to add some finely chopped fresh herbs a little bit of sage probably a packed tablespoons worth maybe a half teaspoon of finely minced thyme and a teaspoon of finely minced rosemary I am also of course going to season liberally with kosher salt and freshly ground pepper and because I'm trying to evoke as many Thanksgiving flavors as possible a little bit of freshly grated nutmeg and a clove or two of freshly grated garlic after all tis the season to be well seasoned mix that all together until the herbs and spices are evenly distributed and voila some delicious turkey sausage which we are now going to stuff into our breasts first we have to remove the tender from the bottom of the breast along with trimming off any fat or gristle that might be hanging out and then we're gonna butterfly this bad boy because we want it nice and thin for our roulade it's still pretty uneven so I'm going to cover it with plastic wrap and pound it flat with either a meat mallet or a frying pan and then I want it to resemble more of a rectangle so I'm going to trim and butterfly the tender and use it to sort of patch the corner of the breast turning it into kind of rectangle then we're going to evenly spread our sausage mixture over top Pat it down and commence to rolling it up making sure to start rolling with the side that's been patched so it all stays together then it's time to once again flatten out our skin that doesn't look very appetizing but it will once we've gotten is flat and stretch as we can we're going to place our roulade in the center with the seam or the ugliest facet facing upward wrap it in the skin trim off any excess and then commence to tying same deal as before we want to tie it every one to two inches or so but we want to tie it tighter towards the thicker parts of the breast which will give us a more even roulade which will help the roulade cook more evenly then we're just gonna rub this guy down with olive oil season with kosher salt freshly ground pepper rubbed in to make sure that it's nice and evenly seasoned and roast at 400 degrees Fahrenheit until the thickest part of the roulade registers about 160 I know that temperature sounds a little low for sausage but we made the sausage ourselves so as long as you've kept everything cold and clean you should be good after resting uncovered for 20 minutes so the skin doesn't get flabby it's time to carve and see our swirl and that's kind of cool in it hell of a lot better than the last version anyway you can serve this however you like I'm going to cut mine into rounds for easy serving and it might not look at all like a traditional Thanksgiving meal but you're gonna get juicier meat and fuller flavor by making a roulade which I shall now demonstrate by beating it just gonna top it with some of the gravy that we made from the stock that we made make sure you always use all parts of your bird don't waste anything and maybe just add a little color and herbaceousness some freshly chopped parsley and there you go an easy flavorful pretty cool-looking turturkeykey which unlike Ted's version doesn't tastes wrong instead it tastes so right had entered the clean plate club and with that folks Happy Thanksgiving and don't stuff a turkey into another turkey hey guys I know today's episode was little silly but I wanted to take a minute and talk to you about something very serious and that is cancer I have always been surrounded by cancer I lost my mother to cancer when I was 11 and most recently my aunt Kathy who with whom I've always been very very close has been diagnosed with terminal cancer which is why this Thanksgiving I'm very proud to be partnering with game theorists with his canceled cancer campaign to support st. Jude's Children's Research Center which is an amazing organization they never bill patients families for treatment or travel or housing or food they've increased childhood cancer survivability rates from 20% to 80% in the 50 years that they've been open and they're pushing towards 90% and will not stop until no child dies from cancer again a future that I'm very much looking forward to so if you'd like to donate check out the donate button down here or over here somewhere somewhere around the video player there's a donate button or click the link in the video description below I myself as I'm going to be giving $5,000 to this very worthy cause and I hope you can give whatever you can hundred dollars $10 $1 any thing makes a difference and I would be very thankful this Thanksgiving sorry I'd be very thankful if you gave whatever you could to this very important cause thank you guys so much and have a great holiday [Music]

Channel: Babish Culinary Universe

Views: 6,588,306

Rating: 4.950706 out of 5

Keywords: turkey, thanksgiving, thanksgiving turkey, turturkeykey, how I met your mother, himym, ted mosby, robin scherbatsky, how to make a turkey, turkey roulade, turkey sausage, debone turkey, how to debone a turkey, how to make a turkey roulade, how to make a thanksgiving turkey, binging with babish, cooking with babish, babbish, pear qwerty horse, how i met your mothre turturkeykey, turturkeykey binging with babish, turturkeykey how i met your mother

Id: FWQKc6idm64

Length: 10min 52sec (652 seconds)

Published: Tue Nov 26 2019

Reddit Comments

[u/Woefinder]

23 seconds in and I'm both surprised and not surprised.

edit: Turkey dildo is not a phrase I was expecting to hear..... well, ever....

[u/Borrelli27]

Taking food porn to a whole new level

[u/mikeybuckets]

God I was cracking up during the "turkey insertion" Absolutely hilarious episode! I just lost it when he brought out the KY lube

[u/baitXtheXnoose]

I don’t think I’ve laughed so hard at a babish episode. Amazing.

[u/PlatinumTaq]

Mods tag this NSFW lol

Love how he just leaned into the innuendo all episode. The roulade actually looks amazing!

[u/algo]

Is it the Turturkeykey from HIMYM or is it the four legged turkey from a /r/Watchmen comic?

https://i.redd.it/ik84l2iwmu041.jpg

Hmmmm..?

[u/Martinneet_cz]

The dildo turkey would probably taste better if he just par-cooked it on first roast

Also how this didn't get demonitized is beyond me xddd

[u/AstonishingTip]

Whose excited food that Thanksgiving leftovers video tho

[u/Jargen]

Did it taste wrong?