Emeril Live Thanksgiving

[Applause] [Music] [Applause] [Music] [Applause] well I'll tell you how I'm doing it's great to be in New York City yes indeed IRA Lagasse here welcome to Emerald live boy we got a show for you tonight oh so excited it's that time of the year again oh I woke up and instantly started drooling when I thought about tonight's show drool all over me it's that time where I open up the old treasure chest of those cherished recipes you know where I'm going best eating of the year Thanksgiving I haven't done this recipe in a while and I encourage people all the time you know I talked Turkey I tell them I don't have to wait till that time of the year but I haven't done this recipe myself in a while and oh yeah babe wait till you see my brined and roasted turkey I'm gonna say and then my favorite dressing well I gotta say Hilda's is probably my favorite but right next to it I'm gonna make a little corn bread and I'm doing sausage stuffing to go with this turkey I'm also gonna show you how to wad take some sweet potatoes and we're gonna mash them with a little brandy and I'm gonna show you how to put them in these orange cups oh yeah we're gonna actually set up a whole Thanksgiving dinner for you Brussels sprouts a little top with walnuts Thanksgiving Thanksgiving Thanksgiving that's what I say we got another treat for you guys because doc Gibbs and the Emeril I [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] you guys thought you have her in the cheap seats over here no way good to have you all see I really meant it I was setting up like a whole little Thanksgiving empty plates here but not for long gonna watch just kind of set the table got a few nice centerpieces of course you got to have some olives you know you know it's all that time of the year fall when these things are around these pomegranates you like these I love them you know you squeeze they got all these little seeds in them you know well what's good you press them squeeze them they make like a little juice you can put that on your turkey too oh good stuff alright here's the this year's brining notes every time I do this I just sort of like tweak it a little bit more you know and brining turkeys on the last couple years tell me there's not like a brining squad in here or anything but it's very very simple to do like I said earlier don't wait til just Thanksgiving to do this you can do this any time of the year but here's the simple rules for each gallon of water that's what we're gonna brine it in you use 1/2 a cup of salt and a half a cup of sugar I prefer a brown sugar so if your turkey is that big what's up what did you it wasn't me I think somebody said something about Turkey I don't know alright so let me tell you what we're gonna do with this bird I got a gallon of water here I've got kosher salt brown sugar you want to make sure that that gets really good and dissolved then if you don't have a pot this big for your turkey you can always do [Applause] all right so for this bird I gotta get it started at least sugar salt water dissolve that really good then oranges and lemon squeeze the juice right in there then lemons and the acidity of the citrus is really going to not only taste good but in the brining process it's really gonna crisp later on when we cook this bird all right now once that's ready we're gonna use some time and if you don't have fresh time you can use dry thyme and some rosemary you just kind of scrape that rosemary down like that and now we're ready to reinstall [Applause] now when you when you get your bird this is a fairly good-sized bird what most people would cook you want to clean it rinse it really really good remove the gizzards and all that you know all this stuff the neck but don't throw it away we're gonna come back to that then you're ready to just kind of put your bird right inside of this brine what I said earlier about the water see right now if I had to add another half a gallon of water to this you do the math another quarter cup of salt quarter cup of brown sugar right okay so it's a half cup 1/2 cup per gallon just keep that in mind four hours minimum I prefer overnight that's what we have right here I'm gonna take the turkey I'm gonna take the turkey out of the brine I'm gonna stuff the inside of it I'm gonna Pat it dry and I'm gonna stuff it with some bay leaves and thyme some celery onions and carrots more citrus then I'm just gonna tie the legs up then I'm gonna just smother it all with a little bit of butter and some essence when we come back I'll show you exactly what our turkeys going to look like [Applause] [Music] [Applause] [Music] [Applause] [Music] Food Network's talking doc Gibbs in the my band welcome back everybody I'm pulling out all the stops tonight for a little special turkey take it out of the brine let it drain Pat it dry took the carrot celery and onions mirepoix thyme bay leaf some more orange just jammed it right inside of the cavity what's left got here in a little raft what I call a little raft a little vegetable raft butter half stick hey why not a whole stick it's Thanksgiving you know what you want to do stick that butter and all the kind of I mean really get to know that turkey you know what I mean just wherever you can jam it in there think it's gonna season the bird now with some essence then I'm gonna show you a trick the trick is I tied the legs what you're gonna do is you're gonna put the breast side down first okay 350 degrees season both sides I hate one-sided tasting food and then 350 degrees we're going to put the bird inside the oven breast side down for the first hour I'll show you what with what we're gonna do and why we're gonna do that later the reason is you see all the juices are going to go down to the breasts keep it nice and juicy then we'll flip it over and we'll crisp up the skin later first our 350 all with me so far all right now I'm gonna show you my favorite stuffing it's all one of them cut the heat on a little skillet here about medium medium-high heat it's gonna take some andouille sausage now you can't find andouille you could use chorizo you could use any kind of sausage it's a pork fat thing you know what that what you can then do you can do this a day two days before Thanksgiving I got some interesting statistics for you listen to these 95% of all Americans eat turkey at Thanksgiving the average turkey last year was about 15 pounds 675 million pounds were consumed last Thanksgiving that's a lot of Turkey all right on Dewey or whatever's pork sausage you have Sheree soul and Griesa my friends in Fall River I probably have a little in Griesa once you start extracting some of the flavor out of that sausage that's what we're doing then we're gonna add some onions bell pepper celery that would be the Trinity right there's a test later we're gonna season this with some salt I have it and some cayenne pepper Wow once this starts getting tender that's what we want to do now is cook so this is getting tender I've got a little chicken broth here or you can use turkey broth just water if you want now in my skillet I made a basic recipe for a cornbread now folks what we get a lot of that ww2 Network dot thing is people a lot of people when they cook especially like a family meal like this you know a big meal they freak out that they got multiple things so just have a food plan think about a second what you're doing what you're trying to accomplish example you could make this on Tuesday put your stuffing together on Tuesday or even Wednesday and just keep it in the icebox until you're ready to bake to bake it so that's one less thing you got to worry about okay what you do is win this thing cools in this bowl here I've got a few pieces of regular white bread just gonna crumble that up it's a texture thing then cornbread just crumble that out I mean come on this isn't like rocket science or anything here you know he's crumbled the cornbread get the kids involved they could crumble it up for you alright so I got white bread cornbread on Dewey and the Trinity salt and pepper in there now watch a couple of eggs that's also going to help not only add a little richness but it's going to hold it together sort of bind it a little now here's what we're gonna do gonna add some garlic in here in this casserole dish I just buttered it lightly and what we're gonna do now once this is nice and tender we're gonna take our chicken broth a couple of cups of that and add it right over in our bread mixture we'll mix this in now like such it's gonna be good and moist you want it to be good moist because as it bakes some of the moisture is gonna evaporate but you still want to have a moist stuffing so once this is nice and tender we'll add that right in there oh yeah babe I'd be happy if I was that cornbread right now gonna mix this in now folks look if for some reason it's not moist enough I mean this is moist but it's not wet don't freak out what little h2o sea or maybe you got a little bit more stock a little more salt little pepper all right look now see the consistency of that all right now I'm gonna add this into my pan cover it with foil put that in a 350 degree oven when we come back another nonstick [Applause] [Music] [Applause] [Music] this food network program brought [Music] hey now we're cooking up some treasures from the old chest treasure chest that brine Turkey let's go check on it real quick I want to show you something remember I told you the first hour right breast side down then we flip it over at that point when we flip it over then I take out a little foil like this you see and then cover it with foil look how how that baby's looking see that can you see it all right look see how it's looking like that I got it on a little rack oh yeah babe drippings coming down then our stuffing that's down here baking away the andouille cornbread stuffing it's best to have a cooking thermometer particularly for roasts in this case our bird we're looking for like 165 degree internal temperature for this turkey that's safe zone the safe zone another component to our meal sweet potatoes on a pan 350 375 roast them until they're fork-tender then let me show you this this is what they are here and then let them cool for about five or 10 minutes and then peel them the great thing about this they get all nice and sweet and gooey and delicious well now we're gonna even kick them up another notch watch this so we're gonna take our peeled sweet potatoes now and I thought about doing something decorative at the same time yet you know not too expensive to do that's why I'm using these oranges watch this take orange good-sized orange like this cut it in half with the little paring knife you can just kind of go around the edges of the orange and then once you start it you can work your way through the center like this you see but not go through the bottom and then what we'll do is we'll just take and scoop that out and save that I'm using just a little measuring spoon it's not like some you know $89 gadget you know what I mean you don't have to get them so clean we'll keep those there show you one more so we got our peeled sweet potatoes then you want to kind of stay inside of the white of the orange in and work the paring knife into the center then that measuring spoon would just take it out see take that juice down all right I thought these would be pretty decorative again you can do these the day before take the stress level down another notch see yeah yeah you got to do that when you're ready what I do is I just take you know a spoon or a masher we'll just kind of break these swarms sweet potatoes up a little bit into pieces you see and here's what we do gonna take brown sugar 3 eggs some orange juice which came from those oranges we'll take the sweet potatoes put those pieces in there you guys like sweet potatoes not what we'll do you can do this one of them handheld deals too you know well just go easy don't want to make any enemies here sorry ladies don't worry if we got a big budget here more than happy to get you some club soda once it starts incorporating then I got a stick of butter oh come on then I'm gonna add some cinnamon them then little fresh grated nutmeg this is when you really get it you know probably have one of these probably don't ever use it but you know it's got a little house in here you know you open it up to take it out so what we'll do now is we'll make sure we got a little nothing better than fresh grated nutmeg a little fresh yeah fresh grated nutmeg there you have it and then a little whipping cream or heavy cream I'm gonna add just a little babe just a little okay so you guys are with me so far on that all right but here's what we're gonna do we're gonna it's not gonna be perfectly smooth it's still gonna be still a little chunks in it I like that texture thing we're gonna mix all the ingredients in there and then like I said you can do this the day before then what we're going to do is we're going to take our orange bottoms and stuff them I'll leave the kids Oreos alone will ya nice nice like this we're just gonna stuff them up now folks if you don't want to do this the other alternative is to do it in another buttered casserole pan and then I would like just top them with a bunch of marshmallows and bake them like that maybe even put some pecans on them but you could also put marshmallows right on the top of these haha see feeling the love so we've got our turkey in our stuffing Xin earlier I had said to you that you didn't want to throw out perfect sometimes I amaze myself so when we're ready we're gonna bake these in the oven earlier I had said to you don't throw those necks and you know the stuff that comes in there rinse them off really good here's what I do with them the next and the gizzards and stuff I put them in a little sauce pot cover them about 2/3 times over with water a little carrot little onion maybe some garlic and I just like let it simmer come up to a boil let it simmer simmer simmer simmer simmer simmer simmer simmer half hour 45 minutes then I turn the heat off and save that stock and then I strain it like this now I've got some turkey stock here because you got to have gravy so what we're going to do is we're going to take and chop up the gidget take some of the meat out of the neck and while I'm doing that with some butter here I'm gonna start a route when we come back I'll show you how to finish this incredible simple turkey gravy for your bird and then I'm gonna take the mystery out of Brussels sprouts stick around [Applause] [Music] [Applause] [Music] welcome back we have said Thomas junior drum saxophone Louis Niki Taylor here's a quick update on the bird hotline I'm making a roux here I'm going to talk about that take the turkey out of the oven 165 degrees on our little thermometer thing okay I've got our pan drippings on the stove I'm gonna talk about that in a second all right you with me so far I'm gonna talk to you about this gravy because we get so many of those wwe's for gravy whether it's Thanksgiving or not I'm gonna show you it real quick let's go to the oven get a little update over here our sweet potatoes are inside of our oranges oh babe they're looking good can you see those oh look at that oh yeah happy happy we're getting close to setting up the the old table and our dressing I took the foil off of our andouille cornbread dressing oh and it's just about done oh I can't wait now the birds were gonna let rest we're gonna release them which means we're gonna let him free alright he's better already I'm gonna leave that stuff in there though now you remember we took the neck the caucus you know that neck thing in the giblets and all that we made the stock right which is right here we trimmed off we got the meat for that while we were in a commercial what we did is I made this root now you can see it's not a blonde Roux it's a little darker it's the color of peanut butter right now however doc you want your sauce your gravy don't jack up the stove you know that's what these things are for okay don't jack it up you know easy it's a food of love thing mediums just perfectly fine so now what we're gonna do is we're gonna call yeah I'm gonna take this off the stove and I'm gonna dig lays my roasting pan with some wine because see that stuff down there we call those the greens okay see that oh that's all good stuff that's that's love that's just barnacles of love right there you know so you want to just make sure you get that all squared away oh and a piece of onion don't bother me in there either get all of that like Oh yeah are you with me alright here's what we're gonna do now now we're gonna turn the heat up a little bit pretty good color see that's it that's how the color the gravy's gonna be that's fine with me so now we're gonna take our turkey juice that we had add it in there and we're gonna just slowly work in the room okay now it will never be at its full thickening ability until it comes to a boil to a simmer remember that whether you making rule corn stalks whatever and you can see that this is going to have some lumps that's when the lump master comes into play we take a little whisk like this that's what they make these things for see and we're gonna whisk it we're gonna break down some of those lumps while that's happening we're gonna let some of that wine evaporate then eventually what we're gonna do is we're going to add that once it evaporates a little into that love + love is more love is what we're gonna do now people they have no clue and you say why did you blanch the vegetables they're like Blanche I never met her you get Brussels sprouts we get so many you know that requests and emails and stuff let me just show you the mystery right out of it you've got to trim the bottom of the Brussels sprouts like a little cabbage well somebody else lost their Oreos and then you got to put a little X or a little V or whatever you want to put in here and you do that you got a prep all get my sarios back see you got a prep this like this and then what it means is blanching you just take water and salt the salts gonna keep the greenness you see and we're gonna blanch these just a few minutes see they're already getting green well that's how these are right here these are blanched which means they're not all the way cooked but they're a little bit cooked that's sort of half between they're almost like fork tender now we're gonna take some butter we're gonna take some shallot or red onion or white onion whatever you want just a couple of quick that was a multiple band some salt and pepper we're gonna cook that about 3-4 minutes add some walnuts that I put in the food processor the Brussels sprouts all when we come back oh ho Thanksgiving oh yeah babe stick around [Applause] [Music] [Applause] [Music] all right doc Gibbs my band okay take you through this here we had our Brian's Turkey 165 165 degrees internal temperature just simple garnishes with grapes a little bit of parsley bring that to the table then we have our beautiful sweet potatoes stuffed oranges those are done we took them out on dewy cornbread dressing we've got that now on the table okay the Brussels sprouts after these shallots or the onions in the butter we added walnuts we got some flavor out of them we added the blanch Brussels sprouts then what we're going to do is just season them now with a little bit of salt and some pepper hot vegetable ready to go now and what we'll do is we'll just put that right in a little serving dish like such with the walnuts on top and let me tell you something else you just sprinkle a little bit of Parmesan cheese on them like that perfectly perfect perfect perfect now we've got our green vegetable as well and we'll just sort of add that there and the pan juices have kind of gotten thick why is because I added a little bit of maybe a teaspoon of flour to that and I'm gonna add that now into our gravy just kind of strain that through and I've got all the stuff here that's why you strain it out you see get all the flavor but get that all left behind now let me show you look at how our gravy looks no see that so we got that ready to bring that to the table now what you want to do folks you want to taste it and see what you want to add does it need more salt does it need more pepper Wow oh you just put that on some bread forget about it you know I'm gonna add a little bit more salt and pepper then I'm gonna garnish it I'm just gonna garnish it with some green onions garnish it with a little bit of parsley beautiful it's gonna be a great gravy now gotta have dessert what I'm gonna do oh yeah in this pan right here I'm gonna take some butter brown sugar some honey regular sugar and I've melted some chocolate right here over a double boiler oh yeah babe now once the sugar gets dissolved as I'm doing right here then what we're gonna do is we're gonna take a little bit of whipping cream some vanilla and some walnuts it's like kind of almost making like a walnut prolene if you will okay then we're gonna take that mixture fold it in the chocolate oh when you come back you'll see how we're gonna finish our Thanksgiving tables [Applause] [Music] [Applause] [Music] [Applause] [Music] all right welcome back everybody you know earlier I had said that we melted this chocolate we were going to incorporate it inside of this pot that is not true the chocolate is for a sauce we've got the butter of the brown sugar regular sugar in here about 3-4 minutes like I said it was like making a prolene now we're gonna add the walnuts and you wait to do that because we want to extract some of the flavor out of that and a little bit of heavy cream and I like to add just a little bit of vanilla in there as well now I'm gonna cook this up you'll see exactly what I what I mean here and then you take a pie shell in a top pan so that the bottom can come out of this thing you see and when this thing cooks about another minute you pour this filling that we have right into this and then oh yeah babe then what happens about 375 degrees are gonna bake this for about 20-25 minutes and what it looks like when it bakes 2025 minutes looks all good and golden brown like this here okay oh yeah and then to finish it you take a little bit of that chocolate sauce when you're ready from your double boiler take a little bit of that chocolate sauce see cuz you can bring this to the table too and then here's how I would serve it I just serve it like this or if you wanted to sort of an individual what you could do is just cut a wedge now it's gonna be like brittle you see that's what kind of it's very dense but very very good just serve a piece of wedge like this see how dense that is it's like candy and then what I do is drizzle the chocolate sauce over it like this if you want to put a little whipped cream you can you can put a little bit of the cello or agrimony a few drops of that on there you know that's how simple it is okay your ad ghost cooked giblets and stuff that we did okay and we'll add a gravy little at a time perfect we'll keep that warm all right I think we got it all here guys I think we got it all the Brussels sprouts we've got the sweet potatoes in the orange the turkey go ahead help yourself I'll get dessert hey I'm Emma Lagasse I want to thank everybody for joining me tonight [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music]

Channel: A K

Views: 710,025

Keywords: emeril, thanksgiving, brined turkey, cornbread stuffing, sausauge stuffing, cornbread dressing, stuffed orange, walnut tart, emeril live

Id: bTElHFtI6PQ

Length: 41min 10sec (2470 seconds)

Published: Sun Nov 19 2017