Brad and Andy Try to Make the Perfect Turkey & Cranberry Sauce | Making Perfect: Thanksgiving Ep 1

you pick your battles this big it's like a marriage you know developing a recipe with someone especially Andy it's compromised it's hanging about my peppercorn I'm Bruce you wanted the arm but an openness you know so you could evolve an on Tuesday right we're not building a home grudges not expressing what can be learned here besides Thanksgiving dinner like it okay we don't have time to screw around yeah I will not be the last thing on that table we're sizzling over here that's one yeah for sure [Music] it is so GZ good I can't find the fennel Brad I have the fennel seeds all right I'll keep looking in our perfect Thanksgiving celebration there should be a turkey great Andy there should be definitely a turkey maybe it's home maybe it's not maybe it's smoke maybe it's fried who knows who knows so you don't feel like there has to be one presentation of like the whole perfectly clean ever turncoat minutes true that that's not the optimal way to cook that's never perfect because it's a bad way to cook turkey eggs overcook they cook differently than the breasts right right definitely roasted whole and see like where we get I'll put low and slow on here I'm putting polar parts we haven't really touched on brining I think the other flavor gets in every by like maybe a little fish sauce in the brine sure no making duck style turkey oh yeah crazy road car ah gay style fried turkey I mean it's not about it yeah I think a deep-fried turkey is very delicious I doubt the majority of people dude you gotta go to the hardware store it's like a whole thing I've heard they're amazing I've never had a deep-fried turkey yeah we're gonna try it out whoever's doing it should try it right fried yeah and it's delicious Andy and I were chatting about do I like a kimchi buttermilk and then deep frying it okay Andean bread since you have been off lining about Turkey why don't you guys take the turkey let's do it let's get weird okay great yeah if you have a condiment it's cranberry sauce and that goes with the turkey I feel like you guys have to you got the plum assignment you have I'm cranberry today okay with that I actually love cranberry sauce man yeah me too I love the sauce all right so have you got the turkey cranberry sauce so Annie we're a signed with Turkey and in the lovely cranberry sauce yeah that's a step up from tomato sauce from last make it beautiful these are some notes from the meeting chicken fried turkey you wrote that barbecue spiced turkey that sounds good low and slow agreed we're dry brine oh god here we go low and slow like crazy a deep-fried turkey let's see if we could get away with that heritage breed verse conventional the conventional bird okay it'll dabble with some with some species turkey wing smoked smoked turkey wings watch it's a whole platter of I mean Thanksgiving actually not the worst idea worst idea it's certainly not like you're going to a carnival one philosophical question how good can turkey actually be fantastic ah yeah okay sweet dough right over your shoulder I love turkeys fantastic hunger radius we have some ideas I say we look at maybe different varieties let's try to figure out which bird we want to use exactly start digging into flavor profile break it down so you can go dimensional call yeah I'll call it conventional we got like our organic free-range seeing some sunlight ideally crashed around yeah scratch around that's good you know I imagine it would also just be more tasty but this is not an aged bird and it's like that that if we're talking about that then we would go like a heritage bridge yeah where you have more like specific species and they tend to be a little more that's a gain here but like a little more lean if you're cooking a bird once a year you make it nice had a good one you know and the money spent your $4 all right let's look at the yeah getting this Birkin alright right off the bat we got our conventional bird how can you tell us conventional color you got your little when it's done little popper there you know that pop it's supposed to pop when it's 180 when it's overcooked so maybe that 180 yeah yeah okay no good then I returned around 399 pounds pretty cheap questionable upbringing I reckon so okay like us hormones antibiotics preservatives all the not-so-great things to us Agra gin that discoloration I'm not seeing that on the other birds that just looks like sickness and I feel bad for this got a rough time I'm sure it's worked for for many many many people that's fine it serves its purpose for the sake of quality we'll call it a you say the last resort the last resort okay next birth huge difference in color this is a broad breasted white that's what it's called 695 a pound standard American Turkey from Lancaster Pennsylvania so there's a free-range turkey cage-free was able to roam around hormone-free pasture raised it already looks pretty beautiful the reason why it looks pink is I think because the meat itself has a little bit more pink redness healthy look to it you can tell this one's been been treated with something and yeah I'm from the broad breasted white never been frozen fresh sure looks it looks nice it's great now we got the dinosaur breeding yeah but even for that so this is Kelly Browns heritage breed 1335 a pound big jump big jump and what we're at 14 pounds E and you do the math you're looking at a buck fifty plus easy yeah yeah for sure this is definitely your most expensive one out of the three did you see the little ankles I know it looks dinosaur bird slow growing breed mature wind process alright till they let it live it's not a young you know letting it live out of Turkey life hand plucked hand plucked I can see I mean oh it's still still got its dino feathers and then grown in the wild in the woodlands giving the meat flavor texture because it's doing its natural thing it's exercising its around there scratching around it's it's a type of big chicken you know they need to go out and forage also like the flesh itself in the skin has taken on a darker tone and that's because they aged it for seven days I love that yeah so I imagine this would have the strongest flavor I'm very curious to try this and taste it getting their little needle nose pliers or something you can clean this bird up but if you cook that like that those things are gonna burn a little get a little nasty they're gonna burn em up yeah I think it would put some people off the big thing about this besides like the fact that it's quite expensive and the feathers is that it's probably difficult to find why don't we roast these birds up no crazy brine yet just salt them just just we could taste it yeah let's just taste them okay dimensional free-range dyno the dyno looks sexy it looks so good I can't make how big and full it is like porcupine yeah that means the guy who's gonna pick one out don't either oh they come out don't need that what oh no Andy oh you savage have you seen Black Swan yeah you're gonna turn into one so this is the conventional bird this is with the Lord knows what kind of hormones the purpose of this test was to taste the quality of the turkey before we get into Brian's before we get in the flavor profile yeah I mean I'm gonna tell you right now yeah this breast is so goddamn dry woof it is dense so I'm giving you Center of the breasts okay thank you sir it's quite tough I don't love how it has like he's weird like this film of almost jelly like that never dissolves or breaks down it's just this a stem brainy thing this is just a flap on the thigh it's still a little tough kind of dry it what Sudan experts move on this is the free-range bird I'm sure it's nice it's it's a darker color the skin looks less like wrinkly and more Karner tight on it uh-huh the meat itself looks better well really collar on yours yeah I know right it has like a boat yeah it has that pink hue to it undercooked it's just this is just the color of the flesh yeah whoo that's the piece right there way better texture the texture and the flavor are it's unbelievable how different exact same cooking time salt pepper look even the breast has that little bit of a little bit of color to it takes a piece of the breast come the texture is unbelievable in Ain a good at the texture is great yeah look out stringy this one is it well that connective tissue just never really got anywhere and with the free range it's it doesn't it breaks down way easier it's way more tender it's time insane actually I can't believe that different okay are you ready for this one yeah I can't wait to see what this thing looks like this is that yeah the Heritage we were coming I was calling the Dino bird whoa it's like pockets of juice well suction I could do surgery Jesus I do feel like we need to pluck these out just peel them just peel the skin off the flavor is a lot more more mature like it's very it almost tastes like like real nice stock I don't know if I love the flavor it tastes like roasted turkey star it's a touch gaming for me oh it's delicious yeah you like it the flavor of it it's pretty awesome okay this is the thing right off the bat don't do it I really looking at it makes me say that but the price it's quite cheap but then also the quality is right there to get what you pay for exactly and the difference we found from me from here to here I mean it was it was worth that extra three bucks with the heritage breed you're paying a lot more money but you got to be a panther if you're really into that spend the money and go for it I don't know if it's worth it to be spending like probably you're spending like a hundred and seventy bucks for one bird and I have to say I really just like the kind of middle ground what do you get with it was range this was really good the breasts were really nice actually than the breasts were the best ones out of the three for sure hands-down I think it was our winner it's a range yeah the free range I think this is a great vehicle to to make the perfect turkey now we got to talk bronze bright it's dry it's wet but no matter what we were brining the bird right okay let's take a look at the wet brine and dry brine Turkey do one of each and then we'll go from there okay so we have a wet brine over here and we have a dry brine yeah a dry brine over here it's a mix of diamond crystal kosher salt and light brown sugar it was chilling for about 24 hours it absorbed all the salt I imagine it's gonna get really nice once you put out of the oven it's gonna get a nice potato skin yeah which is nice this one over here is a same diamond crystal kosher and white sugar brine same birds with this test we're just really trying to figure out if we're gonna go with wet or dry yeah which works better little oil on top just gonna help with coloring okay we're gonna get these in the oven they're gonna take a couple of hours I think in the meantime I think we can go to someone that I think we both trust very Travis my trout you don't forget that no no no no we spoke her about tomatoes in the sauce episode for making perfect one why do you look at tomato especially at high heat you're bringing out to other pigment lycopene and ludian and they give a real nice rich red color to the product let's get her on the phone and we'll pick her bringing a little bit about dry dry rub versus wet I rosemary thank you for for taking the time to chat with us right now we're dealing with wet brine versus dry brine what is the benefit of brining the real advantage to brining is Moises when you have drier meats like the breast I think that's where Bryan works the best what would that Vantage be with a dry brine and a wet brine yeah we go near a microscope what's happening basically what's happening is we have salt that's diffusing across the membrane of the meat cells the wet brine is kind of cumbersome I think you probably found that out right so it's really the water and the salt that were that we're working with that's gonna do all of kind of the magic if you will so the dry brine is different the dry brine it just brings out flavors kind of like salt does and then it's also at the surface so it's gonna help increase browning as well the dry brine is the way to go you're gonna have a nice moist Turkey that's seasoned well and it's also gonna have really nice you're gonna get a nice dark brown crispy skin it's pretty I guess that's good because of it the wet brine SOG it's in it's in water so it's just you would have to almost dry that out for an additional period and get that kind of golden brown crispy exterior that's exactly it now this is a question I just thought of right now you know when you do like Fried Chicken where it's like buttermilk brine say if you did that with Turkey would there be any benefit I would not do with Turkey okay with Turkey it's very dry the acid in essence cooks it denatures the proteins on the outside of the meat and you get a little bit of a textural problem there Oh interesting super helpful we were definitely thinking about buttermilk for a moment no terrible idea the thing that caught me off guard was the buttermilk like we were really hurting all because I almost didn't ask she goes with her with the dry method she puts a bit of sugar and that sugar actually can't penetrate the actual flavor profile yeah as long as the skin is crispy and then we're retaining the moisture and the meat seasons oh look it's like a really delicious moist meat and then having this kind of big golden like flavorful crust on the outside perfect making perfect all right enough yappin that let's pull our wet brine and our dry brine turkey out of the oven and give the old taste tester why not all right so we got our dry brine and we got a rep rate our web right I mean visually they look very different took on it clearly a deeper more golden-brown color compared the wet brine let's start with the way okay skin not doing anything for me on the leg no I think it's gonna be about any browning is just like it's just sock city little thigh flap that's pretty good know that there really is tender it's delicious the leg is never really the problem no all right the real test is right here dead center breast see let's see what we're messing with here it's not some moisture look that's pretty good pretty good let's try the dry shall we oh me out right just love it's got awesome texture it's way saltier in a good way labor for it is more in the textures better alright like I said legs easy part give it a little push test oh it's dripping with moisture all right here's a refresher memory this is the wet brine wet brine breast dry brine no no this is better yeah this somebody looks like a pretty nice bird you good yeah people don't know how yep and it just has salt a bit of sugar I mean we didn't even put butter on this bad boy nothing I'm dry Brian all the way with the with the free-range bird alright we're getting somewhere yeah we are now it's flavor profile well go we'll try to figure out a few things we're gonna grab some butter grab some prices Oh watch me juggle yeah one two three I can't juggle but I tried I feel like I'm wearing no pants it's so exploded we're doing them lemons but nothing here we go throw it on the tray take a deep breath let's think this through alright gochugaru korean red chili flakes that sounds delicious fennel coriander sumac no oh I love sumac and we're moving well we're gonna try different flavor combinations for the master dry brine this is what you need to start a half a cup diamond crystal kosher salt and 1 tbsp light brown sugar for 12 to 14 down that's the ratios for salt and sugar I found to be really did you play well give her a range okay and then the rest is just outside flavor but the outside flavoring I'm going with I think we can do a nice tablespoon whole coriander seeds okay so this is powder I'm just gonna add it to this yeah turmeric is like a fantastic die there is just gonna stain everything I'll eat too much tumeric you can go bitter but go ahead one forty two tablespoons of whole time all right you got your human did you get cumin yeah I got cumin hold on okay I would never have added the turmeric in this this is awful now it's not gonna be properly integrated it's gonna be all messed up I I think he picks me back up because I can go dark you know and it's a constant battle between good and evil and and with him I feel like he's not gonna need well just like it's like I wanted to be perfect and he's like no we're just gonna we're gonna make a work we're gonna make a work so no you can't buy the human who's the snake you want to pit your bear Gani right there this is ground I asked for a hole oh I'm sorry Oh top-notch world-class right why what do you say about me just getting fresh how could you say that about me I said I'm just joking maybe give up a human do you want fennel as well yeah buzz that up and I'm ready to make a murder is hi juice anymore I just feel like I should have added the tumeric in there what because now it's lump um yeah it's comfy it's not that bad Amy look it's fine yeah I like this all right this is the one boom perfect it smells like [ __ ] orange sherbert Dan eight smells really good it's really [ __ ] good yeah I know I know son bud Wow I can't believe that and it has a bit of heat to it you're gonna go all over the turkey inside the cavity just a little and a little bit under the skin you goddess using the cavity you gotta go all over we have our first bird it's been really hot in New York these days let's just call it the heat all right deal all right okay we're gonna place this in the walk-in or fridge you know fridge uncovered 24 hours before we roast rye bread bird - we're going through this peppery slightly smoky flick dry like smoked chicken wing kind of thing you know mixed peppercorns garlic powder onion powder paprika a little bit a little bit a little color do you think it's good okay it's my final answer nailed it I wouldn't give it a key it's a nice loot and beige okay we're gonna name this the gap more pepper more than more pet more pet I think more pepper don't blow up on the black another more of the pink pink peppercorns if you were to roll it off it's black underneath it's actually not quite hot if anything it has like a fruitiness yeah it's a little more fruity look like you can it go just rolls off who say it's like a peanut skin almost all right that's what we needed huh BAM like emerald and my dad was on that show really he got on there with a bow the bow from the stands that's so funny just like that have a shirt on that's a pork fat rules what and that was like emerald saying all the time I mean like that was like a big fan of the show and it was in New Orleans and he watched it he brought him down and I cooked with a legit Papa Leone yeah that's in number two though the gap gap done okay bird number three look common flavors of Thanksgiving you see traditional turkey fragrances right you open you walk in to Grandma's or mom's house and you smell that there's usually some sage in there so sage whole coriander whole fennel seeds zest from the whole orange I don't know if they should see this already mmm oh my god it's so good and occasionally that color well see how it is emerald Lagasse the screen and remember we were talking about emerald emerald emerald Agassi Emeril Lagasse it's perfect all right to the fourth bird final burn we're just gonna set it up with the street dry brine that we have and then tomorrow we're gonna make like a gochujang compound butter we spoke about gochujang and I think that would be really delicious this one will pick up any flavor profile jazz tomorrow in the cookie yeah we'll go create a little control yeah name should be something like Paul the basic be the basic be caddy alright the John yeah but John take their call whatever the hell you want I'm putting in a walking okay cards or whatever no it's the Paul Paul Paul are you doing well I wear hats I don't care all the time what's wrong you can't just all of a sudden you know pull a hat up I feel like that makes me feel better this is this makes me feel like a like a dad and not in a good way so we have our four birds we're gonna try different flavor combinations we have the Emerald Lagasse over here we got the heatwave and this one over here is the thing to have in cap oh this is the Paul that is the poly I think like Paul where's the guy yeah Paul Paul where's the AB these people just get plain unsalted softened butter and then this one we want to mess around with I think we said some gochujang yeah some Korean chili paste yeah I'll go grab the gochujang for this one great and then we'll uh then we'll talk glaze yeah we talk show laughs okay all right we're starting with the Paul this just got a simple brine go through the Paul I think it's gonna be a good one I think so too well we're jazzing up to Paul we're gonna Jasin up the bones get a nice shirt yeah he's gonna really do a little butter with a good sighing so gochujang is a Korean red pepper paste fermented the Paul is changing you know it's always the quiet ones with a little with a little you know button-up shirt on you got to watch out real freaks just like the pull yeah those are the ones that have a dungeon in their basement the Cara's mostly just got some depth to it I'm going in so the poor got a nice little upgrade we got that gochujang butter on there yeah tastes nice looking nice these are all just gonna get unsalted just regular butter 12 same amount each coat them up we're gonna set them aside and we're gonna focus on our glaze operate each one of these turkeys were coming up with a glaze that we could brush on the turkey a waltz in the oven so it could kind of get this lacquered effect this is the heatwave I love the idea of incorporating some lemongrass crush garlic one Fresno chili vinegar honey just heat it up to help everything come to a nice happy marriage let's do the next one Oh balls going through things man post post figure himself out he's died he died his hair he's having fun with a little freaky you know pause alright okay so let's make him a glaze mirin sauce up tamari garlic crushed ginger scallions a little bit not too much sugar mmm the gap we have a lot of pepper going on here double maple syrup love some more Worcester sisters just share some little sherry vinegar I love that too I want to add just a little bit of whole pink peppercorns it needs some herbage I want bay she's baiting both you gotta go like bruise them up and a 12 in there I love this this does want Bailey's good right good call you put that on the stove baby emerald Lagasse big traditional aromatics a bit so let's do an orange peel clove of garlic dried chili de arbol time apple cider vinegar add some honey add some remove it's gonna add a little bit of a little bit of flavor a little bit of sweetness fresh squeezed orange juice it just makes sense okay sure you wanna bone okay we have our four glazes we're gonna reduce this a bit yep pop the turkeys in the oven all four from high temperature from throw them in low is it for 25 or more 50 and then from there we'll drop it down 300 and we'll start glazing then we'll start shellacking okay all right our turkeys have been in the oven at 450 for about 30 minutes off camera we did turn them around half spud way she's spun them we're gonna pull one out and when the glaze half the turkey all right and that way we can taste one without the glaze and one with for the sake of science for the sake of experiment we're just gonna base half and leave the other half like that okay what's this glaze the Emerald first one at a time okay crack in the elbow the gap smells so good the best looking cars last one the fall Wally oh boy it's done put it on the table let's talk about it I mean no no it's not that yet I just think it's got a little too dark on top well for sure let's hydrate it with soy sauce see what happens the sugars in the gochujang yeah looking back the gochujang should have stayed under the skin one we were just trying to get these turkeys in what we should have done and we've done this before we should have lined the rimmed baking sheet with at least a few sheets of foil I would do probably like proposing nothing or the line there's nothing on this okay back in the oven okay I'm a little sad about this one yeah me too okay we're gonna let this go we drop the heat to 300 we're gonna we should check out 30 minutes get another glaze keep going thank you for that okay all the turkeys are cooking we got at our cranberry you mean we got to make cranberry we gotta make Camry I got a talker I know you're not very excited I mean listen I am because I love I love grandma I love cranberry sauce you know what I love is like can gel cried you too I do too let's head over to the board rain-snow chisel out our our perfect sauce let's talk about Tara's joke we want Joe texture I think we just I've already agreed that just right jelly okay yeah I want like that dark it almost has like the like the oceans my house like a little grit in it textually yeah like there's like particles of the cranberry okay so you want texture all right little grit jelly but not jello oh my god sumac FICO cycles I'm like a word flex flex flex flex a little sumac flex yes right sumac just for fun just so we don't forget ah shake well I'm just trying to figure out what is a vessel that people have and can use so what would look nice on the table like and then you have to do something like this people have it wide that why can't we use a glass pie dish like an 8-inch pie this Orangemen like [Applause] let me get it okay we got it not the sumacs gotta go I'm kind of growing on it right think about it's weird you go we could even put some some cranberries babies or something something and then you flip it over and then you have this beautiful cranberry jelly what I'm the sumac I don't know I think it fell off you threw it away no of course not oh I love that to match me in heaven it's bright oh yeah no yeah what let's make something we got it we got to start somewhere [Music] alright look we're in a little bit of a situation we don't have a lot of time we're focusing on Turkey and we also have to figure out cranberry sauce there was a moment off-camera we thought we might just bring a can of camera you know the game plan you got a game plan I'm you got your bug yeah we're just gonna we're gonna go with it we're gonna try different ways I'm still not exactly sure with my kind of flavor figured out I'm gonna talk I'm gonna talk to your mind I got a pound and a half of fresh frozen cranberries bay leaves sugar cranberry juice pectin it's probably in a ripe fruit and it gives it that kind of jelly see and then naturally crisper think cranberries but I wanted to really say I want you to be able to cut up you know a slice of it so I'm gonna add just a little bit of pectin as well you want to bring this to a full boil you want all the cranberries to cook down that's what's gonna draw out all that natural pectin brad has his version going on so I'm gonna do a savory jelly so I'm gonna measure out my cranberries I'm gonna use cardamom ginger cinnamon cranberry juice some sugar and some chili bring this up to a boil and let it go until the cranberries are just soft so it's been 10 minutes of a full boil with the cranberry and now I'm just gonna add salt and dried sumac and then I'm gonna run everything through a food mill I don't mind if there's some skins in there are the seeds that kind of walk that this is a version too I have water with unflavored powdered gelatin fun pen lightly coat this with non-secure affray I also added some two strips of orange peel I forgot to mention that I'm just gonna strain this so I just want the liquid she wants it more coarse I want it more fine it's almost like a weird cocktail base it's a little spicy here taste this do they taste it yeah I'm gonna stir in my gelatin it's just gonna make it set and give it jiggly texture that's kind of what I'm going for put these in the fridge let them set and then going to carve and taste our turkeys this is the Emeril Lagasse it's been resting for about an hour we're going to try both the glaze side and the part that hasn't been glazed it's nice to have that like sticky kind of shellac build up coating yeah so this is the unglazed side we're taste seed the bride here okay yep oh this is good sugar and the flavor penetrates all right try the glazed side the glaze comes through you taste the glaze the seasoning the meat seems pretty nice it's realized I'm happy with a salt and sugar I'm really happy with that now that master dry Brian ratio of the salt and the in the brown sugar works perfect it penetrates great I would happily have that at Thanksgiving I really need to see what the other ones taste like yeah okay so this is the gap this is so far my god looking bird yeah I love this this is unglazed thigh it's good let's try the breast cuz it's juicy very nicely seasoned you're like a kid on Christmas grinning over there it's really good pretty good mmm pepper on the outside pink peppercorn it's not even glazed Zingo bingo yes get into the glaze bud the maple is delightful I like that sweetness all right that one beats a Merle yeah I want to keep eating this well that's a good time but you can't all right we got the unglazed we got the glaze nice comment hmm oh that's a little weird weird that piece with but there's like a there's a weird smell going on something about it yeah I don't know weird rack that bitterness especially with the dark meat nuts are flat weird yeah these favorite so far and the glaze is nice place is fine that's fine fine unlike Paul Paul's good you know I dated fall but this would happen when I broke up with him anything that's burned like that it's gone carbon you know it's it's past like being flavorful and it's just it's charcoal skins not real crispy this is unglazed hmm nobody doing much the legs really good but I think that's just because of the the dry brine and then they're go to Jang did nothing for that this is the glazing I think we know the answer thanks ourselves I mean I think the winner of flavor profile wise was definitely the gap 100% I know I'm kind of shocked because it just seemed kinda we didn't really do much like the glaze it was it was a good glaze but the rub itself was just you know onion powder garlic powder Patrick I think that's like that's like barbecue like that works but that I would love to try cooking that bird with that rub in pieces I need the dark meat to cook separately from the white well they're just very different types of me yeah there's connective tissues that are different the protein itself is different the fat content is different separating the breast from the rest it'll cook quicker you know what I mean but like Izone down for a second so i made a lot of sense we're going at the gap i still think we need to work on the glaze we could work on that tomorrow yeah I would love to fry a whole turkey yeah home run I mean it's not for everyone but it's worth looking into I've had some awesome experiences with it why don't we try smoking one till we do it in pieces and that way it opens up so much more surface area to get in contact with the smoke I get that nice kinda you know I mean we're you're not like in that joint and stuff let's just smoking and then roasting I mean we've dabbled with that but we can dial in it we prep some we'll want to maybe cooking hearts when to smoke and one to fry we'll set them up with our dry brine and we'll let some go 24 hours for tomorrow we'll let some go a little longer and we'll nail this down tomorrow we gotta fry smoke we got to be outdoors yeah you're not coming over to my apartment in Chelsea my house where'd you set up field trip to Jersey pack your bags we're gonna drink on the job maybe okay All Right see you tomorrow don't be late [Music] all right we're in New Jersey we're we're gonna go to Brad's house he's supposed to have a really nice backyard I have yet to be invited until now I brought Brad a gift I'm super excited let's go check it out get your ass up oh because I don't know with you I got to be prepared well here I got you a little early Friday little warming house warming yeah you know the way to my heart yeah you go put any notebook try it out yeah memory forever we're in an undisclosed location in the tri-state area of the Oxus somewhere oh I already said Jersey but go ahead turkey yeah let's fry one fry one yeah but smokey takes a little longer so okay let's set that up we have our dry brine bird yeah okay we broke it down it's gonna smoke quicker and it's gonna open up all those expose their insider' why not hit everything with smoke as an indirect heat there's a fan that's blowing smoke and heat around in there and what's great about this about this smoker is ever compelling through I work some wood pellets this is a mix of apple and Hickory I set it to 225 it does it maybe we could let's acknowledge that this isn't necessarily like a full-on tutorial of an old-school method of smoking triggers very special unit you can hook up to a Bluetooth on your phone I mean this is about is like easy super 21st century yeah I mean we're not we're not burning wood down on our feeding charcoal I had the same like when we were roasting him I like to have a shellac the outside isn't gonna be crispy it's gonna be rendered on to it and it's gonna be like stick to them it's actually delighting and we put a little probe and that's just gonna allow us to not open it up and check the internal temperature keep an eye on it let's head over to the to the back to the picnic table and we'll well fry the burn oh this one here it was sunny over there so I put my Sun Hat on I don't have no hat Andy we've gone through this before our little dynamic duo here I'm the Hat guy okay you take the head that's got nice beautiful hair that's fine all right what am I supposed to do take the shirt off I mean you're not gonna do that we need the views come on all right so you got the smoker going let's get uh you know we're gonna get into old frying let's get to the fryer set up we're gonna need a lot of oil so we got our big pot we got a propane burner you're gonna need one of those something that can get oil hot quick so and then a little frying thermometer you put the bird on there up right up right and then you lower it into into the oil and I think it'll take max 45 minutes all right I'm ready let's do it should we split up with the oil yeah let's go it's more ideal it's peanut oil because I think it's a nice flavor today we are using any neutral any new oil okay hello oil is just slightly above 350 and you want to remove some of the rub off correct okay legs up legs up it's go time all right okay yeah I'll do it I'll drop it yeah I want to drop it I want to drop it I want to drop it rock paper scissors rock paper scissors No Rock Paper Scissors shoot okay Rock Paper Scissors shoot nice and slow slow it's gonna take oh my god bottom oh we got our bird in here it's been in there for about 15 minutes now we're holding 350 we'll pull it around 1:45 the breast alright cool so the birds done we tempt it let's get it out of the oil Andy thank you let that oil drain out dark yeah this looks like 50 all right Andy kill the tank righty-tighty lefty-loosey great let's let that bird rest for 45 minutes cool down we'll come back to all right let's do it I would say this colors beautiful I mean we got some really nice sub brownej from the the Rossi method but this just causes every single bit because it's submerged to be 350 ground and fried a deep-fried a turkey this is what you pick at oh my god so good and we didn't place it we didn't do anything I tell you what though that dry brine Dyna Trini fan it is so nice to see one okay I'm gonna cut a piece from the center cut a piece little tester a breast looks really good alright let's try oh my god it is so GZ that's one yeah it's the best breast yet for sure I want to get into the darkness yeah you got it right you got it no don't ever do this no no you really shouldn't it's so good I can't believe how well seasoned to this it's like perfect season and this was a 24 hour run all right all right that was awesome that was delicious I mean let's face it this is an awesome way to cook Turkey it's amazing if you can do it do it but for the approachability factor this not everyone is gonna be able to do this so we really need to chisel out also the perfect one that everyone can do majority people can make all right let's wrap this up and then yeah let's get into the smoker okay Oh check these out open them up Bertie damn good that's a nice color this is basically the same shellac the same glaze that we did with the roasted version except we made a couple altercations to the amount of vinegar and we add a small border to it breast is 1045 please this one more you do one more glaze and let that smoke on for 10 more minutes we're at the right temperature and then we'll pull it all right Annie we good we're good this is it they're all done we're just gonna take them off let them rest just like you would out of the oven about 30-40 minutes before we break into oh yeah all right all right you got tongs here here I got these lobster claws oh my god you see you're a savage what they look nice they look really nice look good the skin is like it's rendered on it yeah it's not even like peel it off maybe on the leg mmm good I'm gonna go I mean let's look at a first skin sucked onto it tight yeah not crispy little smoke ring oh wow it's smoky but it's not in your face it's really it's like we threw out mm-hmm look how much of that color I picked up from the smoke that's good it's actually really good if you have a smoker or if you have a grill and you want it in you're able to set up your engine mm-hmm free up the oven it's a fun alternative to get out of the kitchen oh yeah big time that's what's great about both of these cooking methods again not for everyone not everyone is gonna be able to smoke it I think with there's still so many different methods we could have tried around forever forever but I think the other day I think the way we're gonna go about it is to roast it yeah let's head back to the Test Kitchen nail down our perfect raising method we were starting with cranberry it's our fourth day or you want to go out with you yeah I went with like jammy pureed through the food mill with sumac in the seeds in there with mine it's just cranberries cranberry juice some aromatics I use ginger fresh chilies some spices cinnamon cardamom sugar I mean other than flavor profiles I went pectin I was jealous yes so hey what are you doing with the bowl all right so I'm gonna place in a metal bowl I'm gonna pour some warm water and warm water in theory hopefully to try to like help loosen it yeah when I was great with him or something but just I'm just I'm a very anxious paranoid person I'm just gonna pop up just flip it over and see how it goes oh I think I heard something flop let me help you ah I'll let you do it well I'm seeing liquid bud [Music] take a crap molten cranberry volcano ya know it's kinda mean it's disgusting but it's awesome it looks like a blood clot it looks like oh wow let's see what happens tomorrow okay try a different different approach hold on we'll try to get it out this doesn't look very good either what do you mean either this is horrible maybe you need someone water God ah perfect cranberry sauce let's taste I love the flavor it's kind of delicious huh it is mm-hmm the sumac worked really well with it I think it's actually flavor-wise it's delicious tart I'm super target acid I want the end this is the gut I think like the texture it's like it's a little too there's a little bar but I mean come on at least I'm honest with myself okay it's I got cranberry hot toddy turned into jello kind of right so bad so we brought in Sola our assistant food editor she's gonna help us taste some cranberry things they're both are not right yeah I write it yeah it's gonna I mean this would be good that garnish and it would be good with the turkey I think it's a hint sweet I think you see waivers and like the level of sugar is good I mean it looks really festive I feel like maybe too busy too many spices for me I'm not even getting as much cranberry yeah like it's more just like a spiced punch I feel like you guys need to combine forces do more of the flavoring from this one but I like the texture from this so you're saying you want a jello but with that flavor yeah well maybe we'll have you on next year best of both worlds the best of both worlds all right we're gonna we're gonna ditch the added pectin we both really dug the sumac I love your flavor profile well introduce a little gelatin to that we want like a nice setup yeah so let's merge them together what make two batches same recipe is yours it's the big difference is gonna be Brad is gonna put the cranberry through a food mill and I'm just gonna leave it whole so there's gonna be a lot more texture with mine for the sake of science I'm gonna try to avoid using the Pam it's silky and velvety some might say perfect all right I'll pop mine in the walk-in and then let's get going on Turkey okay so Turkey I think we're gonna go back to roasting but I think this time around I would like to try it in hearts like we did when after I think it's a it's gonna cook quicker it's gonna cook more evenly more more more evenly I you want you're gonna get that juicy breast and you get the dark meat really nice and tender and when you serve it you're breaking it into parts anyways I think we got to talk about the butter in the oil situation that was in the oil rosemary traps you mentioned that mentioned that she rubs her turkey oil so why is it that you're using oil and not butter so if you cook at a higher temperature it's gonna burn a little bit will works better for that so okay we'll try it out all right let's get two birds in the oven one the butter almond oil okay [Music] let's line this with foil let's not make the same mistakes like we did before that's just so that the Turkey drippings just don't burn so much do you reprobate [Laughter] they're gonna do one in pieces with some neutral oil and then we'll also do one rub with the butter yeah while that's cooking let's figure out our glaze or shellac okay so I would like to swap the maple syrup forever brown sugar then we had two tablespoons of Worcestershire stir she's here sauce I want to swap it with a low-sodium soy sauce one clove crushed garlic I like that let's go more two cloves of crushed garlic three cloves of crushed garlic rosemary thyme sage sprig of each orange peel 1/2 inch strip and we'll reduce that and that / just so gets a little stick to the small yeah okay let's pull these birds out okay so this is the butter one kind of like a dull color even has like a little bit of a like oh I got grayish to it you know and spotty it's not crispy at all it's not crispy at all compared to the oil one it's definitely round nice and over nice color this is just the initial 450 at 20 minutes we're gonna drop the heat down and start glazing we just want real thin coats evenly over it you know like every 30 minutes we'll come back and we'll do another little coat so you just literally just dip in the brush a little bro you so much you've been a little heavy what is this one don't stop what we're doing Molly's drinking out of a watermelon is there a bottle of vodka in there what is this what is that what I mean do not take that away from me no but I'm gonna have a sip you dude that's so sweet though I needed like lime in there lime in salt so sweet okay Turkey has been as in the oven just pop the turkeys in 450 let's try on the cranberry sauce so check out our cranberry maybe it's set I hope I hope I think it's I think we're doing well No we're doing Brad's version first you want me to invert it I'm nervous it's not ready no I think it is ready because it's not coming out let's get a paper towel let's put some warm water maybe I should have Pam dit huh see if he responds out I'm afraid yours isn't gonna hold structure ok I think a hot towel oh yeah you go hmm something's not quite right with mine mine's never come here yeah thank banging of this look he wants to come out oh you're almost there okay why don't we just bolt it in a food processor what difference does that make me get in there it just I'll just make any easy Cranberry so let's just bring a can of jelly it's got to be sliceable I think we've got really close it's not sliceable yet it's like it wants to set up it's getting very close like but you want you need to be able to slice coins now imagine it was all suspended in set it's delicious it's the same thing yours just you're you're gonna chew skins I don't think just the way to go all right so clearly we're not quite there yet I think we rushed it a little bit I think you could use a little more time setting up but also a little more gel it might need a little more gelatin - okay so one more pass one more pass how beautiful accident this is 30 minutes in at 300 so we'll put another layer on but first let's start checking temperatures to see where we're at we got to go another 10 degrees yeah another 20 minutes all right timers going actually perfect we got both birds out of the oven we got the oil one and then the one that was rubbed with butter yeah same dry rub I mean I think we both agree the one with the oil kind of worked better the one the oil did work better it has less dark spots like it's taking on a nice more even color don't you think because we weren't things in the firm we put that like that what's your go-to god I'm so damn sorry I'm out to moderate it one we had one thing not to do because they just making perfect turkey what are you doing you want to try it with us yeah this is like we haven't even done it yet it's gonna be delicious very good even that far in yeah seasoning is still penetrated you've got like a really good color everywhere I think roasting in parts is really friggin crucial all right we'll catch you later Chris I'm gonna just plate this up I'm gonna make it nice making thanks Andy Andy's the master planner man how do you think it's perfect throw up a dress yeah I think my breasts might be pretty good this is the bird that we rub the butter it's so well seasoned the coloring why is like it just to spend a little too dark so this is the bird that we put oil on not butter the butter bird absolutely delicious H is darkened a little faster but let's see how this one tastes compared to that one okay get in there let's go a little taste it's so juicy dry seasoning goes all the way through all the way to the bone I think we did a really good move using the brown sugar instead of the maple to the maple was a little too much it's a perfect balance it's like salty sweet perfection good job Annie all right the turkey I think we eat is 'old that out we nailed it it's awesome cranberry sauce we have a batch setting in the in the walk-in now I feel really good about it let's not rush it well waited to set up for tomorrow and soundly fingers crossed our fingers crossed all right see you know morning don't be late all right we have her a cranberry sauce so he just took it out it seems pretty set we're gonna just oh it's way more firm we were happy with the flavor huh I think our next challenge is gonna be getting this thing out of the mold I change structure to dip it within warm water now still not too long either right look it already yeah we stood on the edges you see that it was like magic popped scrape the walls right on the cutting board maybe forget the plate no what do we do making frittatas I think you should just bang it on the enough of the plate oh oh that was it that was that all right yeah take it hey I'll take that Andy that's a major W for the good guys I'm into that don't touch too much right I kind of like how it's a little saucy on the outs I am just gonna try to make decorations on top I know what if I forgot we're artists but somewhat sumac yeah definitely I'll get it best idea ever the sumac is just to get bad and the idea is to Mecca I'm gonna make it optional in the final recipe he's not right in this recipe up it's there that out we're an old married couple I know what the Hobby wants Delaney soo-mack I brought two courts I hope that's cool at it here no here what do you think yeah I love it you're gonna lose it in it but might not be necessary kind of charity did huh there any that dirty that's why separated in bowls good move good move you're a professional that looks great cranberry sauce that everyone's gonna get excited about no we're killing it Chris yeah killing it we got a big w today Chris we needed it okay alright Andy I like it it's fine do a nice gang cute but it's coming together it's working out okay I'm excited about that I think that I think you really that I think we both polished out a real good one here but thank you oh that's holding let's do a little dissect well that's gonna make everyone happy get the little you can make the jello folks happy maybe make the compo people happy they're never happy but I'm into it I like it a lot I think they play where the very traditional but that's funny but that's what I mean cranberry sauce is like a nostalgic thing for me a little bit of orange zest on top with the sugar I think it does something I think we nailed our turkey I'm super happy with how the cranberry sauce turned out you know we'll meet up with the rest of the folks uh you know to compose our dinner and you know what it's really about is you know forget that blogger it's about you hanging out with friends and family but we did bring in everyone again and make sure our dish our biscotti yes [Music] I will not allow hood to mix it and with that tool oh you guys this is the gravy we're looking for potato fans while we fan ourselves with potatoes [Music]

Channel: Bon Appétit

Views: 5,837,292

Rating: 4.9223914 out of 5

Keywords: brad leone, thanksgiving, thanksgiving dishes, thanksgiving food, thanksgiving recipe, andy baraghani, making perfect, brad makes, brad bon appetit, brad makes turkey, brad makes cranberry sauce, brad thanksgiving, andy makes, andy bon appetit, andy makes turkey, andy makes cranberry sauce, turkey, cranberry sauce, make turkey, making turkey, how to turkey, how to make turkey, best turkey thanksgiving, thanksgiving turkey, make cranberry sauce, mptg, food, bon appetit

Id: brAJ7pEudFU

Length: 58min 38sec (3518 seconds)

Published: Wed Oct 16 2019

Reddit Comments

[u/Tibbox]

Entire Series discussion should be limited to the following thread.

Find the recipe HERE. (Spoilers if you haven't finished the episode.)

[u/Wozenflozen]

I wasn't expecting this duo to be as amazing as this. Tomato sauce was good but this was just an absolute joy to watch. I love how much the BA staff seem to actually like each other and are such supportive creative partners as well.

[u/jukenasty]

Brad "Should we put sumac in this?" Leone

[u/Lynette713]

A dog and a cat cook a turkey

[u/labellementeuse]

Interesting contrast for me with the first season: because this season they're working towards a magazine issue, they really were not thinking "what is perfect", they were thinking "What is the best thing that's most achievable for the people who buy our magazine." Like, compare "Yeah nobody's going to smoke a turkey" to "Here is a pizza recipe with a specific artisan flour brand recommendation".

[u/MonkeyManDan]

Brad's rad dad hat

[u/CTRL_ALT_PWN]

That tumeric almost started WWIII

[u/reallyjustizzy]

Andy saying he’s a very anxious and paranoid person when he was flipping out his cranberry sauce was very relatable.

[u/Isayfyoujobu]

How do they not try a spatchcocked turkey