The BA Test Kitchen Makes the Perfect Thanksgiving Meal | Making Perfect: Thanksgiving Finale

Defo my most favourite vid they made. The chaotic energy, chris actually being mad, andy’s betrayal’s with sumac, them just going clamming and of course, toonz!

👍︎︎ 236 👤︎︎ u/but-why-th0 📅︎︎ Nov 20 2019 🗫︎ replies

Claire's mom would be named Sauci

👍︎︎ 214 👤︎︎ u/CTRL_ALT_PWN 📅︎︎ Nov 20 2019 🗫︎ replies

THE TURKEY IS BACK IN THE OVEN!

👍︎︎ 152 👤︎︎ u/blackonblack77 📅︎︎ Nov 20 2019 🗫︎ replies

C L A I R E T H E K I T C H E N C O M M U N I S T

👍︎︎ 249 👤︎︎ u/256Axel 📅︎︎ Nov 20 2019 🗫︎ replies

I think the BA alignment charts are going to be changing after this episode

👍︎︎ 119 👤︎︎ u/ordinaryorganism 📅︎︎ Nov 20 2019 🗫︎ replies

Everybody: WE'RE AN HOUR AND 40 MINUTES BEHIND SCHEDULE

Carla: I just wanted to be the first to start cooking and the last to finish cackles

👍︎︎ 122 👤︎︎ u/shhhneak 📅︎︎ Nov 20 2019 🗫︎ replies

"Reality Hits, 4:48 pm"

👍︎︎ 103 👤︎︎ u/astronautes 📅︎︎ Nov 20 2019 🗫︎ replies

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maybe clamming hog Clendon anything you want like it okay we don't have time to screw around I will not be the last thing on that table we're sizzling over here that's one yet Boris or Goodkin turkey actually big fantastic cranberry sauce I feel really good about it sumac I brought two quarts I hope that's cool mashed potatoes but also maybe some NOK mashed potatoes it looks really nice Carla something it's not me it's nothing fried rice it's like falling out of a flavor cream way down all about a squash [Music] yeah it's pumpkin pie bro you ever been to Thanksgiving our plate is in five hours and we haven't got it so hey man we're gonna be cooking the perfect Thanksgiving meal I think we should try to keep it in two you know not everyone has an awesome Test Kitchen with 35 of and something that people can do we all have to communicate before we actually get to that final kitchen about oven temperatures and timing yeah we have to have a schedule the recipes is like only half the battle the other half of the battle is trying to work on strategy and timing and like the 30 to 45 minutes before is so unhinged sugar it's like everything's trying to reheat and get on the table hot but what it's gonna be even harder than that is figuring out like just do the meals work from like a food prep standpoint and like what if everything needs to be at the oven at the same time we're gonna have to run a huge cabin somewhere beautiful yeah yeah that's it yeah let's go there yeah that's very like that that's very hot oven oh there you go the original colonies so patriotic yeah let's do it so I'm here in my parents house in Cape Cod and I was told that the entire Test Kitchen is on their way and very close so I'm just waiting on them so we can make a game plan for Thanksgiving which is tomorrow there's no part of this that feels right or normal it's the middle of August it's like worlds colliding people showing up to my parents house so it's really strange but I also think I'll be very fun oh they're here we had a stop though damn kids do you've any seltzer and beer but we go with the compound but not really wait who is not that my mom before this is my mom her name is saucy okay everyone's gonna make themselves at home like Brad and we're going to talk about our game plan for tomorrow because we mostly have to think about oven real estate and a run of show I should say welcome to everyone thanks for coming to Cape Cod [Music] what time do we want to sit down are we gonna work great question great question you usually sit down at like 6:00 oh wow of arbitrary like whatever gear time is then everything is a miner true right totally can we talk about how we like we've never seen we haven't seen each other's so Andy and brown want to start with Turkey yeah Andy and I made the turkey we went with them a free-range happy-ish birds we tried smoking one we tried frying okay but in the end you out with the oven we're gonna need was a good hour and a half we broke down at a 12 pound bird in parts and it's probably to take a total of an hour and 20 minutes and then rest for 30 minutes Oh cranberries sensitive subject the cranberry sauce is made pretty much exactly right away we did it before except without any soo much I know what have not forgotten we're artist sumac yeah definitely you know I go I go a lot of pie competition with Claire come back to sue let's go it is sue Mecca I'm gonna make it optional in the final recipe yeah just watching your friends are potatoes we went on a journey with a potato master people want mash but we demanded something crispy and so we added some texture back into the potatoes because we feel like Thanksgiving plate really needs it gravy would probably be pretty well funny you asked we also made gravy is it done yeah I made it okay so it's in a quart container Wow okay so let's do one stovetop reheat for mashed potatoes and the microwave for the gravy good old Mike this is suna this is my dog tuna who came to the Cape obviously stuffing what a journey Rick and I can't took things a bit further we're gonna present one whole we're gonna take the other stuffing and turn it into stuffing fried rice which we're gonna top with sort of a smoky chili crisp are you able to even talk about sides yet no it was really rough they're laughing and I have no idea why it's a roasted squash salad but everything else is raw the roasted squash which we just left in half so that they were you could like really pretty cuz you heard of maintain the natural shape then they got cut smaller now we are going to I don't even want it anymore he also tried to make Brussels sprouts what was the glaze for your Brussels caramelized honey I do think it ended up in the place that we wanted it to go but it was like a very like roundabout way of getting there also with pie I walked in at like the worst possible moment I didn't like the surprise they heard Rota tell us because they knew I wouldn't get mad around every window wars we've entered you into a pie contest my County Fair in Colorado yeah I was happy with our pie were you he didn't even taste it so we made this cherry pie and they brought aside to this County Fair Adams County Fair we went a petting zoo it was a fun day we didn't win we still think it's a winning pumpkin pie we really liked it we think but we'll try it for sure tomorrow I'm gonna bake it tonight this actually isn't that bad this place we're a good shape because so much is done ahead working backwards like Carla said which is a great plan so 4 p.m. we sit down 3 p.m. your stuffing goes in at 300 so turkeys out at 3:30 you're bright so that means your turkey needs to go in 2 o'clock so starting at one will do Brussels how long did squash take 20 to 25 can do that at 12:30 okay so we have our plan for tomorrow or anticipating a 4:00 p.m. sit down seems like a pretty doable schedule but we're gonna stop for now because we have our own dinner plan ready for tonight which is lobster rolls so everyone's getting put to work last night everyone left and cleaned up and then I got tired and I did not make the pie so I made it this morning and just came out of the oven that looks great I know that wasn't part of our plan but everyone is on their way here and should be here in a few minutes it's about 10 o'clock in the morning they're already late so I think if I had to guess I'd say shooting for a 4 p.m. dinner means a 5 p.m. sit down this poor oven is gonna get a workout I think here yeah ooh coming a little fast around oh it's Brad yeah my dad would not be happy if we stop Brad driving that fast around the road watch out for the flying grasshoppers I don't know but this time of year there's like a million of them okay I mean I'm back in the house that's enough outside [Music] enjoying the beautiful day I think we should let's figure out our Thanksgiving we're gonna be in a hot day so potatoes up first followed by squash your Brussels sprouts and then after that it's like pretty like slow roll I'm Andy and Brent you guys got to pull the turkey around noon yeah we decided so Molly and I are going in the oven at 11:00 potatoes in when we're done we turn it over for squash and Brussels so sides goes after us that gets us to like 1 o'clock 2 o'clock turkey in but you have to take your turkey to start tempering turkey in it too stuffing in it 3 we have a lot of timers we need to set and then we're gonna eat a fork right yeah I think some the tapes yeah we just put potato 7 starter top her whopper Chris and Rick you guys check out the outdoor cooker and you set it up kayak demo I totally engineered that we would go first oh why because they're trying to choke yeah hold AC let's get those potatoes in the great thing is now we actually have a written recipe instead of just our like random notes so we're all written all over the place yeah when we were working [Music] okay potatoes are in the oven our creme infusion I think is made locked and loaded oh so let's make our krispity krunch is [Music] a very beautiful bunch of thyme all right let's find where my dad keeps the outdoor cooker oh there it is do you have a wok let's start with saucy oh my gosh it's gonna be a great day wait you guys I wrote instructions of how to use it the last time we try to do it most clear to light burner but cooking up hose open all valves to release pressure then close so easy didn't up to youtube or anything I'm gonna investigate a wok oak which don't hold your breath oh yeah wait great fire amazing are you getting this out to remind alright fine I'll take them I'll take a Pomplamoose our outdoor setup is so [ __ ] cool he's like are you going in the house can you make me a drink I'm like whatever Chris I don't know I think he wants like a grapefruit vinegar with like a fresh squeeze of lemon I'm scared it may punch a hole in this we have a 12-inch cast-iron right yeah did make you gourmet coffee in his early like wait what happened with no more grapefruit they're literally sitting around in collapsible beach chairs around a butane fire what's this little number that's our little paprika thyme lemon zest situation that goes tossed into the topper whopper when it's still our whopper that's pretty stuff why does Andy gets I went somewhere for like a day and he just changed all the recipes but it's cool this sumac and the cranberry sauce I'm a little disappointed by but that's the thing about recipes if you want to put sumac in it you can't you should just that these are just inspirational yes exactly I couldn't agree more guys this is the one that we wrote about see see how it's metal that's a food mill not a racer right it's a crow kind of is racer I actually was so important that I did not forget the food mill that we wrote about that I hung it on the door the night before we left cuz I was like I cannot forget it I'm gonna start heating the mashed potato liquid hey we're light sweet golden but things need to go further there sizzling doing keep an eye on the crispity all the wheels what am I looking at for it Turner's gonna be the real star of this episode oh nice you hear that pop definitely you can tell they're butter balls cuz look how easily they're peeling I mean it's just a true joy wait can we taste some topper whopper no Robert not told many later oh my God look at all the helpers Wow we have a lot of very hot potatoes would you guys mind helping us peel them if we give you a paring knives the potatoes just came out of the oven and I know that they're really hot but we're calling for peeling hot potato in the recipe because it's just the only way to do it oh my god you're just raw doggy and over there oh wow I burned myself a lot I have no feeling in my fingertips I'm gonna take these over the stove now and we're gonna finish mixing them up we're all good thank you for your help everyone it's so much moral support Oh gorgeous it's gorgina mmm the topper walk rendition of what it will really be like cuz you're getting more salt you're getting more mmm delicious okay we're like done so literally done let's go chill let the record show what time are we supposed to be less than an hour start to finish we're supposed to be done at 12:30 we're not 40 minutes in advance and these two turkeys are going outside alright Andy I'm gonna grab the bird come with me oh there's our bird dry-rubbed nice nice cold we're gonna let it hang out back in the kitchen Cheech all right we have our parts we don't let arrest for two hours like we said we'll get Claire and chain here then over time they get the other side's going we'll touch base in a little bit sounds good this is the turkey baton that we did not come up with but we're just kind of keeping it going can we not do better than perfect leaving our turkey out you guys get on sides yeah we got to do our roasting the first thing we'll do is roast the squash Lind you'll just show me how to cut it because apparently I've changed it's not a big deal and then prep salad stuff while that's roasting and then roast Brussels sprouts when these come out and then prep the glaze all the Brussels sprouts are roasting we're making the exact same salad but the components are coming together a little bit differently than they were we were just talking about the like composition of a Thanksgiving plate which was to have like the whole roasted have the squash tucked prettily like into the salad became a problem when you were thinking about like all the other things that also have to fit on the plate so do you really want to have a squash on a Thanksgiving plate which is fair enough point here that so we'll do basically the same thing take off the ends as we were doing it we'll scoop this and then I can scoop and then we will just cut these into crosswise okay one inch and then it does make it a really easy swap if you can only find delicata exactly okay that makes sense for you true saucy right oh my god yeah saucy and I were a great team in the kitchen everything I know I learned from saucy I can tell even though so often I talk about the things that she did where it's like I would never do that I've learned that division of labor is most important it's like if someone can have a dish that they own it's better than having to divide up the labor when Claire is in the kitchen it's clear that there's one chief I maintain that people just don't listen you heard what she said to me yesterday right oh you're doing it that way sometimes it has to be a dictatorship and in the kitchen is one of those places that's more like communism I guess okay let me put these in the oven which they won't take long to preheat oh this is an 8 9 8 squash it's a designer squash boutique yeah with wider availability come fall they have low water content so they get late they get really nice and brown all right shall we roast it lets roast 12:30 on the dot we did not plan this and 12:30 for our squash going in so we're good 8 minutes we'll check them yeah and we're just gonna rotate we're not gonna flip is that like as in toss yes that's right okay and here's our pecan vinaigrette it's delicious it's really has that almost like in a great way like that nut buttery really savory quality from the nuts now we want to break apart the radicchio yes okay this is the most relaxed Thanksgiving that I've ever had we're gonna try to use oh wow yeah I don't think they're done yet I just want them to be caramelized cuz that's the whole point of using this squash variety you know another five okay keep the way out pecans yes and I'm shaving cheese so on three ounces of this is Piave my favorite cheese to say yeah they already take a look oh I think that might be the best we're gonna get and it is smelling it's smelling done via commenting why does this not like french fries it I know if your child she keeps winning by like in this way so we'll just let this hang out here what time is it it's 12 55 and we're gonna pivot to sprouts right so you haven't had these yet right no I've certainly heard a lot about wow they're good so like whatever else you guys are gonna put with it like it's only gonna get better yeah now we have to get Brussels sprouts in same temp yes and then we'll make the glaze okay it's 106 sprouts went in less than a minute ago we are six minutes behind it's falling apart the wheels are coming off Chris yeah I have to show you something okay in this house this thing it's that kind of house yep this is shredding apart yeah I are inside of the citrus and it's letting more solids through it's reading what I'm I'm not disparaging it to keep like all that pulp out of my juice yeah that's fine you're just wasting juice perfectly good jus I actually I've been asked a combination over there so we can do our prep you better do that you don't need that throw it out I hate that thing thank you you guys went to a little juice off I mean we've done it how much of this am i doing it just news again how much it is doing okay focus on the recipe half away that's from half what's happened from butter you want to start get browned butter I was any pulp in there it's there oh we can we can strain it what's for lunch [Music] yeah we're just waiting for the Brussels sprouts now I think it's time to give them a shake watch your eyebrows press shoes well these look so golden and beautiful so we're gonna set this aside and then we'll come back and check the sprouts and then we're done yeah ready to pass off the turkey baton yeah I think one of the interesting things about cooking here coming from the Test Kitchen is we understand how our recipes translate into other kitchens like with different ovens this oven I think maybe you could use a little longer at this tent because this oven kind of holds moisture we're gonna be brown all right so maybe we will turn down I take back I mean look at all that steam them we're going 29 we are gonna be in there for another 15 20 yeah and then we'll make sure the temp is on for 25 for turkey yeah great look at these beauties like little nuggets of crispy cabbage what well we're behind schedule yes 2:15 it's jiya steam and the turkey was supposed to go in 16 minutes ago oh that's it the turkey turkey here we go Andy quit fooling around well get the throw off the table it's not on the table don't yell at my dog I didn't yell at your dog you'll be safe okay you can be feeling Oh Andy down now we got urban said 425 425 this would be the initial we're just gonna put a little crisp 20 minutes just gonna get some get some brown in John bunny when we say 20 it's not like set timer another 20 to 25 around everyone's a little different what are we gonna do while we're doing that clamming no no we got to make the glaze glaze yeah oh well we'll go climbing then go members gonna put a little bit of water quarter cup or so in the bottom off the rack that's just gonna help from anything stop from burning no we forgot we were tested its 223 we're gonna let that go we're gonna check on it at the 15-minute mark leggo 20 to 25 while that's happening we're gonna make the glaze hello a nice herbage you got a saucepan there's a good glaze it's a great glaze haha we have a little herb bundle that looks really cute it's a cue to no I'm gonna do it no that's great man did you bruise it up a little yeah oh yeah Thanksgiving right there we should have a glass of something though it should have a little glass of wine yeah feels right so I think so cranberries speak of the devil all right that devil yeah you being the devil on this one Andy Satan himself I was out of town for like two days you left me to come back we meet up there and the Cape of the cod here the sumac Scott okay so I really want to talk about cranberries well I'm gonna talk about it I'm a tree but look I fade you tell him what you did our big goal to so much cheers Cheers sure see you just oh my god the c-max gotta go what I'm the sumac I don't know I think it fell off you threw it right no of course not why'd we take the sumac I cut the sumac because sumac brings rightness and I mean I'm not allowed to I feel like I'm just being cornered right now okay sumac brings Oh heart I'm with you I'm with you yeah this is a close conversation Mac rings chaotic evil to the fridge cranberries geez what it honestly I was looking out for home cooks because I feel like if we put the sumac in ops you're like this if you want to add a little bit of sumac to this thing go right ahead it's awesome mmm mmm I think we're getting close Andy taste that's delicious mm-hmm you still get that acidity from the sherry vinegar and then the orange and and the herbs it brings us like deep earthiness and complexity turkey is just about 25 minutes on some colorless shoes show them show yeah no it's great looks great okay drop temperature 300 and this is where we start to build our glaze our lawyers our shellac oh look at that beautiful go ahead paint it don't just dab paint that thing yeah this is the best turkey I bet that really is let's start back in on another note that girls probably I think was around 12 pounds when you broke it down I don't even know what show this is anymore all right get some clams ladies here you guys look like a Rick man ladies early 90s girl group we're gonna do a tuna yeah I need a patio sorry Chris you going to everyone's going yeah not me and Andy it's cool we'll just hang out in this hot kitchen I know God watch the thorn we keep our shoes on in the water is that the sip no we take okay oh the tide came in Claire yeah depending on the size of your bird this was on the smaller size twelve pound it's probably gonna take another 15 minutes I check it occasionally keep checking use your thermapen let's talk about betray I mean cranberry sauce okay it looks pretty set that's great looks great let's go 30 seconds on here and you can see I don't know if you can see but as that starts to go get a little juicy on the outside yeah it's not so release mmm missing su ex but all right here Andy since it's your cranberry sauce now why are you getting okay it's our cranberry sauce fingers crossed give it a little jump jump up and down don't don't force it don't get this up you're getting us on camera yeah dude hello we're surrounded by cameras oh I heard it all right all right success back to the fridge the rest of our our colleagues are friends of Thanksgiving they went off they left this here they ditched us they left us whatever is getting a little stuffy in the kitchen much like Thanksgiving itself we kind of needed a break from all the activities all the sumac talk so we're gonna go wait into the water and see if we can get some clams [Applause] who cares let's see where we're at maybe we need to pick up a little bit of slack oh it's three o'clock staffing up to 300 well that makes sense we have 300 let's pop that it oh okay reality is not everything is going as planned yes well no Turkey's great there's nothing baby boats up you're putting about something so sorry shouldn't wincleaner sorry yeah they went and did their thing and at least the family will have some stuff we'll be happy with one do it stuffy the bird will be done before 4:00 and be ready to carved by that time table for two yeah steaks turkey yeah the color is perfect it smells so good all right pop that back in the other okay I'll do it and we'll set the timer for another 25 minutes okay don't look at the Oscar I'm wearing Claire's father's I think we glaze it a few times there's a couple we have a couple coats on it seem to be building up real nice yeah the color that's on let's pull it out okay it looks so beautiful that's gonna poke 140 all right well let's pop it in for noisy meds it's 340 340 p.m. no reason it's potatoes are good to go I'm worried about I'm worried about stuffing no I only need to heat one the other one we're gonna like stir fry in the rice it's fine si it's fine so good plan shoe check on the bird yeah well I'll call ya let's pull it up yeah it's done yeah now we've had a rest for half an hour we got a tented that's it have you don't wanted to get too cold hole I don't think it will but no tempting all right let's not tempt it no tinting we're gonna put this aside we should get everybody in yeah finish their thing and finish up this game playing about yeah I want to eat do you guys need some help would you like yeah all right can we just get like a physical and mental health check Jay claming was the best thing I've done kinda stuff don't hassle me unload I've been clamming look at this big boy what do you guys need to do we need to pick up Berman yay and whisk it into her gravy Susan it up hit it with some MSG oh yeah oh yeah all right what did I miss sunglasses indoors I like the look 28 over here I heard something about setting a table all right Claire why don't you QB the table setting I'll help you Annie okay okay and then you guys finished up the kitchen stuff that you guys need to do and then we'll meet up okay okay we were supposed to sit down five minutes ago we're heating up the gravy because we made it a couple of days ago but we haven't added the beurre manié yet we'll see if we need a little extra for this the little nature moment I mean I just don't ever do that on Thanksgiving dave is looking good oh yeah it's 4:15 FYI so dinners running a little bit I know there's a little you're laughing a rush about because they're not even frying rice yet just go see if there's room in turning on the real fire something like really low Roboto would and it was the Russian 145 multiple yeah but one forty five is perfect right now I think it needs to go back and he grabbed the oven door it's gonna be fine happening when that rack is just a baton do something I think the stuff there's two kind of monster bring fried rice to Thanksgiving anyway it sounds awesome turn they gotta go and they have a hold station setup where's my phone I'm gonna take the clicker oh we don't going yeah we have new stuff I will not be the last thing on that table okay fine I'll come help my god we need to grab some space now because I just found out that the fried rice is like almost done which means that the holidays my family's so loud it's so off the rails I love cooking outside Marco I know you do I'm putting this stuffing on the table is it hot yeah are you sure are you sure we don't know it's hot all the way through you better temp it oh you're taking the lid off and then off well yeah it probably needs to be like recrystallize n't matter I mean like look it can be the same heat I don't think it's enough that is not warm it's got to go back then we haven't even made the salad yet okay so in the meantime I'm gonna drop you in the oven in Oh God this is a Thanksgiving nightmare too hot to handle not hot enough the mashed potatoes they're back there okay we had to move the rack the glaze is bubbling the mashed potatoes are heating but nobody's whisking them the gravy is hot so that's one thing that is correct the brussels bean glaze we're back on track that's stressful on the fried rice now it's Thanksgiving yeah we'll be fine we'll be fine should be plate now for sprouts can they be room tuck yeah they can be yes okay whoever saw Morocco get mad could you'd please your own interpretation I think it's like just something just dragging him down and I'm like okay so incredibly pleased you two are we the first plate on the table let's calm down all right so just snack head to Compton yeah all right we're done yeah you guys I want to put on lobster roll mini lobster all appetizers out cuz we still have lobster salad that I need to heat this and you guys have the burner that sounds like a personal problem zero love out there for the lobster rolls would not share their burner there they're just both out there staring at their crackly fries they're struggling it's going great yeah it's going gangbusters so much better out here so much more power so yes we're making lobster rolls yes this is more stressful than my Thanksgiving which I cooked by myself is anybody else wedding yes so is your so clamming bread you guys on the turkey here no yeah okay where's my wine glass I'm not putting mashed potatoes on the table until I see it carved turkey I feel like I'm doing a great job multitasking right now and I'm gonna start adding this lobster salad to it and then passing around as an hors d'oeuvre because we're obviously not anywhere in here eating dinner so should I wash my hands and dress this and yes okay all right I see I see I don't think anything bad it's gonna happen it's just really crazy wait breath don't worry it was a temping 139 yeah the breasts because it was yeah why not line up for the legs though because tuna is just in the middle of everything and in the oven somehow the turkey is back in the oven hit a cold spot like no that was that was that was Brad he had a cold blood and then I go imma go I'm going and we have lobster rolls the turkey is back in the oven oh no it's just we found a cold spot in the breast we saw we found we're gonna have a couple cold spots we got uncovered like not done oh I have no idea what's happening with fried rice and it's like and then there won't let you know I don't know and then it's like that's not even a recipe what happened oh come on mmm good really good all right cool should we dump the rest that stuff back in up this is where the walk would have really been handy yeah it's just wild how much fried rice can taste like Thanksgiving mm-hmm but also taste like fried rice and for the amount of cornbread stuffing that's in there I'd like not even that much mm-hmm it shouldn't be just incoming I'm gonna get rid of this and wash hands everyone do everything Andy Andy 30 eating this is stressing you can't lie this is like a great last-minute move thank you these fools outside oh yeah we're doing clams rice is done you Wow trying to keep everyone happy you know we're making the clams that we just dug out of the the bay there yeah soon as those are done that mean we're good from our end and whipping cream oh it's so much better now they're like fully catering outside stuff to leave it in those they turn with the scream I was already sweating before I started I think I need Chris in here beautiful there you go salad John looks beautiful kay I don't know more to do is this good that looks great a splash so I don't want it to be like a burn out of burning that lobster roll really that's us I know it's so good just to fill you guys in where we're at with the turkey or Isis role in the kitchen um I think in 10-15 minutes it will be done okay I don't think we should add to the anxiety I think we should just know the whipping cream they're fine wait where are the sprouts yeah have a glass of wine relax you guys work hard today a kid for 48 looks 48 minutes late obviously this was gonna happen if we sit down we're gonna go sit down might until 5:30 as long as we eat by 8 because it's gonna be dark I think Brad just making me anxious and do the right thing we didn't go deep enough with the probes we go sit outside I guess well you guys bring out the mashed potatoes and the gravy then - I'm late it Cheers Jamie what's up we might have our little tricky situation some people are a little bit messy we're good Andy you make me nervous it's gonna be pink in there I think it's great that arrest but it's asleep ah my intuition says they leave it in for another ten minutes Danny poke I saw you I saw what you hit so we're gonna finish up the cranberry sauce it's already made obviously we took it out of the mold anyway and grabbed the cranberries we're gonna do a little carbonation Charlie going rogue as usual no cranberry but it's other French I don't think so found it I really don't know anything anymore in Turkey is pretty close we did it look we did a pretty good job yeah it looks great all it needs a sumac thank you well how'd that work out get rid of that grab a bladder we'll start with the lip the dark meat and then we'll get into the white meat yeah okay I'm just making like a little bouquet of sage and thyme I'm thinking maybe I burned us a bit and then put it in there burned what burned ease a bit you're gonna burn these right now just burn it and put it over here now is that too weird I think it's a beautiful idea yeah don't try it I am just burning the sage and the time a bit and just to kind of buying me time for the turkey to rest yeah that's true it's gonna give a nice oh wow they're really super briny but they're actually we're also really really sweet which that nice little hit of sriracha this skin look at this juicy bit good moves Andy we need a bigger boat I know it's 512 we are an hour and 15 minutes behind I'm hungry I wanted to be the first person to start cooking in the last person to the table but the biggest amount of like leisure time in the middle and I'm feeling we did exactly right so that's the Turkey drippings which we had said if you got it use it it smells so good when it hits the potatoes 4 p.m. we'll change that to 535 21 521 eat nice but the eat yeah it's 5:40 because we had to take pictures of all the food tunas passed out so we're an hour and 40 minutes mountain schedule like turkey went in on time and then something happened and now it's 2 hours we're late all the food is done ready to go outside we're gonna take it out to the table I'm actually really hungry I'm too [Music] I'm thankful for the crew and all of my comrades because we have a lucky we have a pretty lucky thing going to get to do this for work I feel like the cranberry sauce is standing out on this plate for me as something that's brightening everything else in a way that I wasn't expecting it's kind of holding down the fort that's kind of how I feel about the fried rice see what I go saying like it to me it's almost like a hint of like leftovers are about it actually goes so good with everything that chili crisp dragging into my potato is somehow on heat is showing up in like a lot of interesting places like the Brussels sprouts you know like they really pop potatoes are so good potatoes are so good so smooth I love the texture on top I think I've eaten five pounds of this Turkey last month I'm still not tired of it I have to say you guys did an amazing job on this gravy I can't stop eating it well I might have passed my half couple of it but okay all these dishes go so well together is really amazing I have been waiting and also coz because Claire combined my two favorite pies pumpkin and pecan oh god I'm really I want to see how that custard is there yeah look at it closely I didn't want to eat it do you okay it's a good bank as maryberry would say wait bunch of savages hey Rick we made sure it's fine yeah I like the ride the ride is really good great work Sam happy july-august [Music] [Applause] [Music] [Applause] [Music]

Info

Channel: Bon Appétit

Views: 3,631,604

Rating: 4.9673557 out of 5

Keywords: thanksgiving, thanksgiving dishes, thanksgiving food, thanksgiving recipe, making perfect, test kitchen, brad leone, claire saffitz, carla music, christina chaey, chris morocco, andy baraghani, molly baz, perfect thanksgiving meal, thanksgiving turkey, thanksgiving gravy, thanksgiving potatoes, thanksgiving recipes, thanksgiving pecan pie, thanksgiving pumpkin pie, thanksgiving stuffing, thanksgiving cranberry sauce, thanksgiving sides, pecan pie, food, bon appetit

Id: iV3p2P7jA2A

Channel Id: undefined

Length: 42min 52sec (2572 seconds)

Published: Wed Nov 20 2019