- You need to pick your battles.
This is like a marriage.
You know, developin'
a recipe with someone,
especially Andy, it's compromise.
I don't give up my peppercorns.
- A compromise.
- You wanted the orange.
- But a openness, you know?
So you could evolve and not stay stagnant.
- Right, we're not building
and holding grudges.
- Not at all.
- We're expressing and moving on.
- Moving on.
- A lot can be learned here
besides Thanksgiving dinner.
[upbeat music]
Might get ugly.
- We don't have time to screw around.
- What do I do?
- I will not be the last
thing on that table.
[upbeat music]
- [Molly] We're sizzling over here.
- Best one yet?
- For sure.
[Molly squeals]
[Brad chuckles]
- Oh!
- Oh no Andy!
[upbeat music]
- Oh my god.
It is so juicy.
- That is so good!
- [Brad] 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, right Andy?
- There should be definitely a turkey.
Maybe it's whole, maybe it's not.
- Maybe it's smoked, maybe
it's fried, who knows?
- [Andy] Who knows?
- So you don't feel like there
has to be one presentation
of the whole perfectly glazed--
- I don't think so.
- No.
- I mean it's true that's
not the optimal way to cook.
- Right.
- That's the biggest thing.
That's never perfect, because
it's a bad way to cook turkey.
- Legs overcook, they cook differently
than the breasts, right?
- [Claire] Right.
- Definitely roast it
whole and see where we get.
- I'll put low and slow on here--
- I'm putting whole or parts.
- We haven't really touched on brining.
- Like how the flavor
gets into the turkey?
- Dry rub, brine.
How do we feel like maybe a
little fish sauce in the brine?
- Sure.
- Who knows?
- How about Peking duck style turkey?
- [Chefs] Ooh!
- Chris just wrote karaage
style fried turkey.
- I mean it's not a bad idea.
- I think a deep fried
turkey is very delicious.
I doubt the majority of people
in the US would actually do that.
- 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.
- We have to try it out.
- Whoever's doing it should try it.
- Doesn't mean we land on it--
- We gotta try it, great fry day.
- Can't knock it before we try it.
- And it's delicious.
Andy and I were chatting about
doing a kimchi buttermilk--
- Yeah!
- Shh!
- [Molly] Oh you were offlining?
- We offlined it.
And then deep frying it.
- Okay Andy and Brad,
since you have been
offlining about turkey,
why don't you guys take the turkey?
- Let's do it, let's get weird.
- It'll be 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 to do cranberry too.
- I'm totally okay with that.
I actually love cranberry sauce.
I know Claire does too.
- Yeah me too.
- Nobody else, oh--
- I love cranberry sauce.
- Yeah I like cranberry sauce.
- All right, so we got the turkey.
- And the cranberry sauce.
[percussive music]
So Andy, we're assigned with turkey
and the lovely cranberry sauce.
- Yeah, that's a step up from tomato sauce
from last Making Perfect.
These are some notes from the meeting.
- Chicken fried turkey?
- Who wrote that?
Barbecue spice turkey, that sounds good.
Low and slow, agreed.
Wet or dry brine, oh god here we go.
- [Brad] Low and slow like breezy.
- A deep fried turkey.
We'll see if we can get away with that.
Heritage breed versus conventional.
A conventional bird, okay.
- Yeah we'll dabble with
some species variety.
- Turkey wing, smoked.
- Smoked turkey wings, what
just a whole platter of 'em?
- I mean--
- For Thanksgiving?
Actually, not the worst idea.
- Not the worst idea.
It's like you're going to a carnival, but.
Philosophical question, how
good can turkey actually be?
- Uh, fantastic.
- Who, yeah, also--
- Take this and throw it
right over your shoulder.
- I love turkey.
- Turkey's fantastic, underrated.
- Turkey's delicious.
We have some ideas.
I say we look at maybe
different varieties.
- Yeah, let's jump in and
let's try to figure out
which bird we wanna use
before we start digging
into flavor profiles.
- We break it down.
- So you can go,
conventional we'll call it.
- [Andy] Yeah, we'll call it conventional.
- We got our organic, free range--
- Seen some sunlight ideally.
- Scratched around.
- Yeah.
Scratched around.
[Andy giggles]
- You know?
- I imagine it would
also just be more tasty,
but this is not an aged
bird or anything like that.
If we're talking about
that, then we would go
like a heritage breed.
- Yeah, we get more specific species,
and they tend to be I
don't wanna say gamier,
but a little more lean.
If you're cooking a bird once a year--
- Make it nice.
- Get a good one.
- Get a good one.
Spend the money.
- Spend the extra $400.
- Yeah.
All right, let's look at the birds.
- Yeah, let's get into some birds.
- Okay, all right.
[percussive music]
- Right off the bat, we
got our conventional bird.
How can you tell it's conventional?
The color, you got your little
when it's done little popper there.
- You know that popper is
supposed to pop when it's 180?
When it's overcooked.
- 180, is that what it said?
- 180, yeah.
- Yeah, no good.
- No good!
- Averaging around 3.99 a pound.
- Pretty cheap.
Questionable upbringing.
- I reckon so.
- Just like us.
- Caged hormones.
- Hormones, antibiotics,
preservatives, all the--
- Big farm raised.
- Not so great things.
- Little bit of saggage
and that discoloration?
I'm not seeing that on the other birds.
That just looks like sickness.
- I don't know, I feel bad for this one.
- Looks like it had a rough time.
- I'm sure it's worked for
many, many, many people.
- I've eaten many, many of 'em.
- Yeah?
- That's what my mom got, you know?
Whatever was cheapest.
But that's fine, it serves its purpose.
For the sake of quality,
we'll call it like you
said, a last resort.
- A last resort, okay.
- Next bird.
Huge difference in color.
- This is a broad breasted white.
That's what it's called.
- 6.95 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.
- It is!
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 frozen.
- Been treated with something, and yeah.
- And frozen.
- The broad breasted
white, never been frozen.
Fresh.
- Fresh bird.
Looks it.
- Looks nice.
- Looks great.
- Now we got the dinosaur breed.
- Yeah, but even for that,
so this is the Kelly Bronze.
- Kelly Bronze.
- Heritage breed.
13.35 a pound, big jump!
Big jump.
And what, we're at 14
pounds, you do the math.
You're looking at a buck 50 plus, easy.
- [Andy] Yeah, yeah, yeah, for sure.
This is definitely your most
expensive one out of the three.
- Did you see the little ankles?
Gnarly.
- I know, it looks--
- little dinosaur bird.
Slow growing breed.
Mature when processed.
All right, so they let it live.
It's not a young, they're letting
it live out a turkey life.
- Hand plucked.
- Hand plucked, I can see.
I mean it's still got its dino feathers.
And then grown in the
wild in the woodlands,
giving the meat flavor, texture,
'cause it's doing its natural thing.
It's exercising, it's around there,
scratching around.
It's a type of big chicken, you know?
They need to go out and forage.
- Also the flesh itself and the skin
has taken on a darker tone,
and that's because they
age it for seven days.
- Ooh I love that.
- Yeah.
So I imagine this would
have the strongest flavor.
I'm very curious to try this and taste it.
- Me too.
My only concern, I mean
listen you get in there
with a little needlenose
pliers or something,
you could clean this bird up,
but you cook that like that,
those things are gonna burn a little,
get a little nasty.
- They're gonna burn off.
- Grandma's not gonna dig that.
- Yeah, I think it would
put some people off.
The big thing about this, besides 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 and pepper.
- Just so we could taste it.
- Yeah, let's just taste it.
[percussive music]
Okay, conventional, free range, dino.
The dino looks sexy.
- It looks so good.
I can't believe how big and full it is.
- Look at these little porcupine.
- [Brad] Yeah, that needs to go.
- I'm just gonna pick one out.
- Don't eat that.
- Oh they come out.
- Don't eat that.
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 lord knows
what kind of hormones.
- The purpose of this test
was to taste the quality
of the turkey before we get into brines,
before we get into flavor profiles.
- I mean I'm gonna tell you right now,
this breast is so goddamn dry.
Hoo!
It is dense.
So I'm giving you center
of the breast, okay?
- Thank you sir.
- It's quite tough.
- I don't love how it
has these weird, like--
- This film of almost jelly-like
that never dissolves or breaks down fully.
- It's just there, this membraney thing.
This is just the flap on the thigh.
Kinda tough though.
- It's still a little tough.
- Kinda dry.
Let's do the next bird.
- Let's move on.
This is the free range bird.
Outside is nice.
- Darker color, the skin looks
less wrinkly and more tight on it.
- [Andy] Uh-huh.
- The meat itself looks better.
Whoa, look at the color on yours.
- Yeah I know, right?
It has like a--
- It looks smoked.
- Yeah, it has that pink hue to it.
It's not undercooked, it's just,
this is just the color of the flesh.
- Yeah.
Ooh 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.
- [Brad] Look, even the
breast has that little bit of,
little bit of color to it.
- [Gaby] It's possible.
- Taste a piece of the breast.
The texture is unbelievably different.
- I mean.
- Look at that.
- The texture's great.
- Yeah.
Look how stringy this one is.
All that connective tissue
just never really got anywhere,
and with the free range,
it doesn't, it breaks down way easier.
It's way more tender.
- This is kind of insane, actually.
- I can't believe how different.
- Okay, are you ready for this one?
- Yeah, I can't wait to see
what this thing looks like.
This is the, yeah the heritage.
I was calling it the dino bird.
- Whoa, there's like pockets of juice.
- Whoa.
Suction.
I feel like we're doing surgery.
[both slurping]
- Jesus, like I do feel like
we need to pluck these out.
- Just peel 'em, just peel the skin off.
Whoa.
- The flavor is a lot more,
more mature, like it's very--
- It almost tastes like real nice stock.
- I don't know if I love the flavor.
- It tastes like roasted turkey stock.
- It's a touch gamey for me.
- Oh it's delicious.
- [Andy] Yeah, you like it?
- The flavor of it is pretty awesome.
- Okay, this is the thing.
Right off the bat, no.
- Don't do it.
Even looking at it makes me sad.
- But the price, it's quite cheap,
but then also the
quality's right there too.
- Get what you paid for.
- Exactly.
- And the difference we found
from here to here?
I mean it was worth that extra--
- [Andy] Three bucks.
With the heritage breed,
you're paying a lot more money.
- But you gotta be a fan of turkey.
- 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,
probably you're spending
like 170 bucks for one bird,
and I have to say I really just like
the kind of middle ground.
What you get with the--
- That was good!
This was really good.
- [Andy] The breasts were really nice.
Actually I think the breasts
were the best ones out of the three.
- For sure.
Hands down, I think it was our winner.
- Free range?
- Yeah.
The free range.
I think this is a great vehicle
to make the perfect turkey.
- Now we gotta talk brine.
- Now it's brines.
It's dry, it's wet.
- But no matter what,
we're brining the bird.
Okay, let's take a look
at the wet brine and dry brine turkey.
- Yeah, do one of each.
There's only one way to find out.
- Let's taste, and then
we'll go from there.
[percussive music]
Okay so we have a wet brine over here,
and we have a dry brine.
The 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 we pull it out of the oven.
It's gonna get a really nice--
- Potato chips.
- I'm hoping.
- 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 one works better?
Little oil on top?
- Just gonna help with coloring.
Okay we're gonna get these in the oven.
- Yeah, they're gonna take a couple hours.
- They're gonna take a couple hours.
I think in the meantime, I
think we can go to someone
that I think we both trust.
- Yeah, Rosemary Trout.
- Rosemary Trout.
- You don't forget that name!
- No, no, no, no.
We spoke to her about
tomatoes in the sauce episode
for Making Perfect one.
- When you cook a tomato,
especially at high heat,
you're bringing out two other pigment,
lycopene and lutein, and they give
a real nice, rich, red
color to the product.
- Let's get her on the phone,
and we'll pick her brain
a little bit about dry,
dry rub versus wet.
[computer rings]
Hi Rosemary, thank you for
taking the time to chat with us.
- Hey you guys.
- Right now we're dealing with
wet brine versus dry brine.
- What is the benefit of brining?
- The real advantage to
brining is moistness.
When you have drier meats like the breast,
I think that's where brine works the best.
- What would the advantage be
with a dry brine, and a wet brine?
- Yeah, like under 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 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 on it.
- That sounds pretty amazing.
- I guess that's, 'cause
with the wet brine--
- It's soggy.
- It's in water, so it's just,
you would have to almost dry that out
for an additional period in order
to get that golden brown, crisp 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 buttermilk brined.
Say if you did that with turkey,
would there be any benefit?
- I would not do acid with turkey.
- [Brad] 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.
Well, I'm glad I asked.
- That was a big question.
- Yeah, that was super helpful.
- [Andy] We were definitely
thinking about buttermilk for a moment.
- No, terrible idea.
- I would not do buttermilk,
or anything acidic.
- Thank you Rosemary.
- Take care.
- Yep.
- Thanks.
- And the thing that caught me
off guard was the buttermilk.
We were really, really--
- I almost didn't ask.
- She goes with the dry method.
She puts a little bit of sugar,
and that sugar actually
can't penetrate the actual--
- Stays on the outside.
- It stays on the outside.
- Like the flavor profile.
- Yeah.
- As always the skin's crispy,
and if we're retaining the
moisture and the meat's seasoned?
What else can you need?
- I think of it as like a
really delicious, moist meat
and then having this kind of
crisp, golden, flavorful
crust on the outside.
- Yeah yeah, that sounds perfect.
Making Perfect.
All right, enough yapping huh?
Let's pull our wet brine
and our dry brine turkey
out of the ovens, and give
it the old taste test, huh?
- Why not?
- All right, so we got our dry brine.
- And we got our wet brine.
- And our wet brine.
I mean, visually they look very different.
- [Andy] It took on a clearly a deeper,
more golden brown color
compared to the wet brine.
- Let's start with the wet.
- Okay.
- Skin not doing anything
for me on the leg.
- No, I think it's--
- Just gonna peel that off.
- Any browning is just like, ooh.
- It's just sog city.
Little thigh flap?
It's pretty good.
Not bad.
- It really is tender.
- It's delicious.
The leg is never really the problem.
- No.
- Right, the real test is right here.
Dead center breast.
Let's see what we're messing with here.
It's got some moisture.
It's good.
- That's pretty good.
- It's pretty good.
Let's try the dry, shall we?
Oh, meow.
- Right?
That's a lot--
- It's got awesome texture.
It's way saltier in a good way.
- It's just more flavorful.
- It is more flavorful.
- And the texture's better.
- Right, like I said
the leg's the easy part.
Give it the little push test.
Oh it's dripping with moisture.
All right, here's a little
to refresh your memory.
This is the wet brine.
Wet brine breast.
Dry brine.
No!
- No, this is better.
- Yeah.
- [Andy] This looks like a
pretty nice bird you could--
- People are gonna be like
wow, did you cook that?
- Tablescape, yeah.
And it just has salt, a bit of sugar.
I mean, we didn't even put
butter on this bad boy.
- No we didn't do nothing.
Dry brine, all the way
with the free range bird.
All right, we're getting somewhere.
- Yeah, we are.
- [Brad] Now it's flavor profile.
We'll go, we'll try and
figure out a few things.
We're gonna grab some
butter, grab some spices.
- Wanna watch me juggle?
- Yeah.
- One,
two, three.
[lemons thudding]
I can't juggle, but I tried.
I feel like I'm wearing no pants.
I feel so exposed.
- [Brad] What are you doing
with them lemons, bud?
- Nothing.
Done.
- Here you go, throw it on the tray.
Take a deep breath,
let's think this through.
- All right, gochugaru.
Korean red chili flakes,
that sounds delicious.
Fennel, coriander?
- Sumac?
- No.
- Ooh, I love sumac.
And we're moving.
- 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 one tablespoon light brown sugar
for a 12 to 14 pound bird.
- That's the ratios for salt and sugar
we found to be really nice.
- Give it a pinchy pinch.
- I will, I'll give it
a little pinchy pinch,
and then the rest is
just outside flavoring.
- For the outside flavoring,
I'm going with I think we can do
a nice tablespoon of
whole coriander seeds.
- Okay, since this is powder
I'm just gonna add it to this.
- Yeah.
- Turmeric is like a fantastic dye,
and it's just gonna stain everything.
- Too much turmeric, it can go bitter,
but go ahead.
- [Brad] One full T.
- [Andy] Two tablespoons aleppo pepper.
- [Brad] Oh all right.
- We got cumin?
Did you get cumin?
- Yeah I got cumin.
- Where'd you put it?
- 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.
- [Man] How would you
rate Brad as a partner?
- I think he picks me back up,
'cause I can go dark, you know?
It's a constant battle
between good and evil,
and with him I feel like he's,
not good and evil, just it's
like I want it to be perfect
and he's like no, we're
just gonna make it work
and we're gonna make it work, so.
- No, I can't find it.
- You can't find the cumin?
- If it was a snake, it
would've bit ya, Baraghani.
It's right there.
- This is ground!
I asked for whole.
- Oh, sorry.
- [Man] Brad, how would
you rate Andy as a partner?
- Oh, top notch, world class.
Why, what'd he say about me?
Was he getting fresh?
- [Man] Can't say.
- How could you say that about me, Andy?
- I said you're amazing!
- I know, I didn't, I'm just joking.
They didn't give up anything.
- [Andy] Cumin, do you
want fennel as well?
- Yeah, buzz that up and I'm ready.
[grinder whirs]
You making margaritas?
- I wish.
I just--
- I can smell it though.
- I should've added the turmeric in there.
- Why?
- Because now it's--
- Clump up?
- Yeah it's clumpy.
- It's not that bad, Andy.
Look, it's fine.
Oh yeah, I like this.
All right, this is the one.
Boom, perfect!
Smells like [bleep] orange sherbet, Dan.
- It smells really good.
That smells really [bleep] good.
- Yeah I know, we're onto something 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--
- Under the skin a little.
- And a little bit under the skin.
You gotta season the cavity.
- Help me!
There we go, oh yeah buddy!
Shit got weird, huh?
- 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 Wave.
- All right, deal.
- All right?
Okay.
We're gonna place this
in the walk in or fridge.
- [Brad] In the fridge.
- Uncovered, 24 hours
before we roast this--
- Dry rub.
Bird two?
- We're going for this peppery,
slightly smoky flavor--
- Like dry, like smoked chicken
wing kinda thing, you know?
Mixed peppercorns, garlic
powder, onion powder,
peppery.
- Paprika?
- A little bit, a little bit.
- Okay.
What color do you think it's gonna be?
[grinder whirs]
- Beige.
- Okay.
- That's my final answer.
Nailed it!
It's a nicely tanned--
- I would give it khaki.
- It's a nicely tanned beige.
- Okay, we're gonna name this The Gap.
[Brad laughs]
- More pepper, more pepper.
- I think more pepper.
- More pepper.
- I think more pepper.
- [Brad] Double up on the black.
- [Andy] Another more of the pink.
- [Brad] Pink peppercorns.
If you were to roll it
off, it's black underneath.
- It's actually not quite hot.
If anything, it has a fruitiness to it.
- Yeah, it's a little more fruity.
Look, you can, it kind of
just rolls off you see?
It's like a peanut skin almost.
[grinder whirs]
Right, that's what we needed, huh?
Bam!
Like Emeril.
My dad was on that show.
- Really?
- He got on there with him,
called him out from the stands.
- That's so funny.
- 'Cause my dad had a shirt
on that said pork fat rules.
- What?
- And that was like Emeril's
saying all the time,
and my dad was a big fan of the show.
And it was in New Orleans and
he went there to watch it,
and he brought him down and
cooked with him and shit.
- Papa Leone.
- Yeah, that's him.
[percussive music]
- Number two, The Gap.
- The Gap, done.
- Okay, bird number three.
The common flavors of
Thanksgiving you see.
- Traditional turkey fragrances.
You open, you walk into
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 a whole orange.
[grinder whirs]
I don't even know if they should see this.
- I don't know if they're ready.
- [Man] Oh you made matcha.
- Oh my god, it's so good Andy!
Taste it.
- Oh it's soo good!
- It's so good.
Ooh look at that color.
We'll see how it is.
- Uh.
- Emerald Lagasse.
'Cause it's green,
emerald, remember earlier
we were talking about Emeril?
- Emerald?
- Emerald Lagasse.
- Emerald Lagasse.
- It's perfect!
All right, so the fourth bird, final bird,
we're just gonna set it up
with the straight, dry brine that we have
and then tomorrow we're gonna make
a gochujang compound butter.
- We spoke about gochujang,
and I think that would
be really delicious.
- This one we'll pick up
any flavor profile jazz
tomorrow in the cooking.
- Yeah, we'll go crazy tomorrow.
- But we need a little control.
- Yeah.
Name should be--
- Something like Paul.
- Uh, oh no.
No, no, no, no.
The Basic B.
- The Basic B?
- Yeah, the Basic Bitch.
- No, that's too like rawr.
- Okay fine.
- A little too catty, you know?
- The John.
- Yeah, but Johnny's right there.
Call it whatever the hell you want.
I'm putting it in the walk in.
- Okay, call it The Whatever.
- No, it's The Paul.
- The Paul.
- For the record it's The Paul.
- Paul, Paul, Paul, Paul.
What are you doing?
- Well I wear hats.
Like all the time.
- What's wrong with my hat?
- You can't just all of a sudden
pull a hat out of your desk.
- You want me to wear it this way?
- That makes me feel better.
- This makes me feel 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 Heat Wave.
And this one over here is--
- The Gap.
- [Andy] The Gap.
- Oh this was The Paul.
- That was The Paul, yeah.
- Like Paul wears The Gap.
- Yeah, Paul wears The Gap.
So these three will just get plain,
unsalted, softened butter
and then this one we
wanna mess around with
I think we said some gochujang?
- Yeah a little gochujang butter.
- Some Korean chili paste?
- Yeah yeah.
I'll go grab the gochujang for this one.
- Great.
- And then we'll--
- And then we'll talk glaze.
- Sure, then we'll talk shellac.
- [Andy] All right, we're
starting with The Paul.
This just got the simple brine.
- Don't sleep on The Paul.
I think it's gonna be a good one.
- I think so too.
- We're jazzing up The Paul.
- We're gonna jazz it up--
- The Paul is getting some
tie die shirt, you know?
He's gonna, we're gonna do
a little butter with the gochujang.
- [Andy] So gochujang is a
Korean red pepper paste, fermented.
- The Paul is changing, you know?
It's always the quiet ones
with the little button up
shirt on you gotta watch out.
Real freaks, just like The Paul.
- Yeah, those are the ones
that have a dungeon in their basement.
The color has mostly--
- It's just got some depth to it.
All right, I'm going in.
[percussive music]
So The Paul got a nice little upgrade.
We got that gochujang butter in there.
Tasting nice, looking nice.
These are all just gonna get
unsalted, regular butter.
- 12 tablespoons each.
- Same amount.
Coat 'em up.
- [Andy] We're gonna set them aside,
and we're gonna focus on our glaze, cool?
- Glazes, yeah.
We gotta get the glazes going.
- For each one of these turkeys
we're coming up with a glaze
that we can brush on the
turkey while it's in the oven,
so it can kind of get
this lacquered effect.
This is the The Heat Wave.
- I love the idea of incorporating
some lemongrass there.
- Crushed garlic.
- One Fresno chili.
- Vinegar.
- Honey.
That's kinda nice.
Just heat it up to help everything
come to a nice happy marriage.
- [Andy] Let's do the next one.
- Paul's going through things, man.
Paul, Paul's figuring himself out.
He dyed his hair, he's
having fun, whatever.
- Yeah, feelin' freaky.
- You know, Paul's all right.
But let's make him a glaze.
- Mirin.
- Tamari.
- Garlic crushed, ginger, scallions.
- [[Brad] Little bit of vinegar.
Not too much sugar.
- Mm!
The Gap.
We have a lot of pepper going on here.
- Right, we got a little maple syrup.
- [Andy] Love.
- [Brad] Some little Worcestershire sauce.
- Love.
- A little sherry vinegar.
- [Andy] I love that too.
- [Brad] Little clove of garlic.
- [Andy] I'm very excited for this.
- I wanna add just a little
bit of whole pink peppercorns.
- It needs some herbage.
- Little herbage.
- I want bay.
- But we're using bay in the other one.
- I don't give a--
- Use bay in both.
You gotta go bruise 'em
up, throw 12 in there.
I love this, this does want bay leaves.
Good call.
- Right?
- Good call.
- You put that on the stove, baby.
Emerald Lagasse.
- Bit traditional aromatics.
- A bit.
So let's do an orange peel.
- [Brad] Clove of garlic.
Dried chili de arbol.
- Thyme.
- Apple cider vinegar.
- Add some honey, add some vermouth.
- It's gonna have a little bit of flavor,
a little bit of sweetness.
Fresh squeezed orange juice.
It just makes sense.
- Okay, sure.
- Boom.
- Okay, fine.
We have our four glazes.
We're gonna reduce this a bit,
pop the turkeys in the oven.
- All four of 'em, high temperature.
We're gonna throw 'em in, what
was it 425, or was it 400?
- 450, and then from there
we'll drop it down to 300
and we'll start glazing.
- And we'll start shellacing.
- Okay.
All right, our turkeys have
been in the oven at 450
for about 30 minutes.
Off camera, we did turn
them around half, half way.
We spun 'em.
We are gonna pull one out
and glaze half the turkey.
- Ooh, all right.
And that way we can taste
one without the glaze
and one with, for the sake of science,
for the sake of experimenting.
- Exactly, we're just gonna glaze half
and leave the other half--
- I like that.
- Okay?
- Let's glaze The Emerald first.
One at a time.
- Okay, great.
- Back in the oven.
- The Gap.
- Smells really good.
- Smells so good.
- The Heat Wave!
- The best looking colors.
The last one, Paul, Pauly!
Oh boy.
It's done.
Put it on the table, let's talk about it.
- I mean--
- It's not dead 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.
- [Man] Why do you think this happened?
- The sugars in the gochujang.
- [Andy] Yeah.
- [Brad] 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've lined the rimmed baking sheet
with at least a few sheets of foil.
I would do probably like triple lined.
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 dropped the heat to 300.
We're gonna, we should
check in 30 minutes,
get another glaze, keep going.
- We'll take it from there.
- Okay.
While all the turkeys are cooking,
we gotta talk cranberry.
- You mean we gotta make cranberry.
- We gotta make cranberry.
- We're gonna talk cranberry,
we're gonna make cranberry.
- Know you're not very excited--
- No I mean listen, I am because I love--
- I love cranberry sauce.
- I love cranberry sauce,
and know what I love?
Is canned, gelled cranberry sauce.
- I do too.
- Let's head over to the board,
and chisel out our perfect sauce.
- Let's talk about texture.
- Gelled, move on gelled.
- Texture, I think we
just have already agreed.
Just write jelly, okay?
- Yeah, I want that dark,
and it almost has the Ocean Spray
has a little grit in it.
- Texturally?
- Yeah.
- Oh okay.
- There's like particles
of the cranberry in it.
- Okay, so you want texture, all right.
- Want a little grit.
Jelly, but not Jell-O.
Oh my god, let's put sumac in it.
- No, okay.
- That sounds so good.
Sumac fleckles?
Is fleckle a word?
- Fleck, flecks?
- Fleckles?
- Flecks.
- Flecks, little sumac flecks.
- Yeah.
- Write sumac, just for fun.
Just so we don't forget.
- What else?
- So, shape.
- 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?
- Then you have to do something like this.
People have it.
- Why though?
Why can't we use a glass pie dish?
Like an eight inch pie dish,
or a nine inch pie dish,
like super shallow--
- Like a nice little round,
and you cut a little?
All right, I'm not against it.
- It's elegant, it's slick.
- Let me get it, let me get it.
- Okay.
[snaps fingers]
We got it.
Oh the sumac's gotta go.
- I'm kinda growing on it.
- Right, think about it.
- It's weird.
- We could even put some cranberry--
- Some bay leaves?
- Or something.
And then you flip it over,
and then you have this
beautiful cranberry jelly.
- What happened to the sumac?
- [Andy] I don't know,
I think it fell off.
- You threw it away?
- No, of course not.
- Oh, here it is.
I love that.
It's a match made in heaven.
It's bright.
- Oh yeah, no.
[Andy laughs]
- What?
Let's make something.
We gotta start somewhere.
[percussive music]
- All right, 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 cranberry jelly.
- Ocean Spray, nailed it!
- You know?
- I got a game plan.
- You got a game plan.
- You've got your bundt pan.
- Yeah, we're just gonna go with it.
We're gonna try different ways.
[percussive music]
I'm still not exactly sure
what my kind of flavor profile will be.
- Figure it out.
I'm gonna talk through mine real quick.
I got a pound and a half of
fresh frozen cranberries.
Bay leaves, some sugar,
cranberry juice, pectin.
- It's present in ripe fruit,
and it gives that kind of--
- Jelly set, it'll make things set.
- And it naturally occurs
within cranberries, but--
- I want it to really set.
I want you to be able
to cut a slice of it.
So I'm gonna add just a
little bit of pectin as well.
You wanna bring this to a full boil,
and you want all the
cranberries to cook down,
and 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 that there's
some skins in there, or the seeds.
I kinda want that.
- This is version two.
I have water with
unflavored powdered gelatin,
a bundt pan.
I'll lightly coat this with
nonstick cooking spray.
I also added two strips of orange peel.
I forgot to mention that.
I'm just gonna strain this.
So I just want the liquid.
He wants it more coarse,
I want it more fine.
- Ooh, it's almost like
a weird cocktail base.
- It's a little spicy.
- Here, taste this.
- It's really tasty.
- Yeah.
- I'm gonna stir in my gelatin.
It's just gonna make it set
and give it jiggly texture,
that's kinda what I'm going for.
Put these in the fridge, let them set,
and then we're going to
carve and taste our turkeys.
This is the Emerald Lagasse.
It's been resting for about an hour.
We're gonna try both the glazed side,
and the part that hasn't been glazed.
- It's nice to have that sticky
kinda shellac buildup coating.
- Yeah.
- [Brad] So this is the unglazed side.
- [Andy] We're tasting
the brine here, okay?
- [Brad] Yep.
- Yeah this is good.
- It's real good, and
the flavor penetrates.
All right, try the glazed side.
The glaze comes through,
you taste the glaze.
- [Andy] The seasoning on
the meat seems pretty nice.
- [Brad] It's real nice.
- [Andy] I'm happy with
the salt and sugar amount.
- I'm really happy with that,
that master dry brine ratio
of the salt and the brown sugar.
- The seasoning's nice.
- It 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 favorite looking bird.
- Yeah.
- I love this.
- This is unglazed?
- Mhmm.
- Thigh.
It's good.
- Let's try the breast, 'cause...
- It's juicy.
Very nicely seasoned.
You're like a kid on
Christmas, grinning over there.
It's really good.
- It's pretty good.
- Mm, that pepper on the outside?
Pink peppercorn.
- It's not even glazed.
- Zingo bingo.
Yeah let's get into the glaze, bud.
The maple is delightful.
- I like that sweetness.
- Me too.
All right, that one beats The Emerald.
- Yeah.
I wanna keep eating this.
- Well that's a good sign, but you can't.
Heat Wave!
- [Andy] All right, we got the
unglazed, we got the glazed.
- Nice color.
Hm.
Ooh that's a little weird.
- Weird?
- That piece was.
[suspenseful music]
- Hm.
- But there's a weird smell going on.
- Something about the, I don't
know if it's the turmeric?
That bitterness, especially
with the dark meat.
- The dark meat got weird.
- Yeah.
- [Brad] Least favorite so far.
- [Andy] The glaze is nice.
- Glaze is fine.
- It's fine.
- It's fine.
- I like Paul.
- Yeah, Paul's good.
- I dated a Paul.
This is what happened
when I broke up with him.
- Anything that's burned
like that, it's gone carbon.
You know, it's passed being flavorful
and it's just, it's charcoal.
Skin's not real crispy.
This is unglazed.
Hm, not really doing much.
The leg's really good,
but I think that's just
because of the dry brine
and the gochujang did nothing to that.
This is the glaze.
- I think we know the answer.
- I think so too.
For me I think the winner
of flavor profile wise
was definitely The Gap.
[bell dings]
- 100%, you know I'm kind
of shocked, because--
- [Brad] It just seemed kinda--
- We didn't really do much.
The glaze was a good glaze,
but the rub itself
was just onion powder,
garlic powder, paprika--
- Yeah but I think that's like barbecue--
- Black pepper.
- That works.
But I would love to try cooking that bird
with that rub in pieces.
- I need the dark meat to cook separately
from the white meat, it seems you know?
- Well they're just very
different types of meat.
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 I--
- I zoned out for a second.
Sorry.
- It's cool.
It made a lot of sense.
- Well we're going with The Gap.
I still think we need
to work on the glaze.
We can work on that tomorrow.
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 too?
If we do it in pieces,
that way it opens up
so much more surface area to
get in contact with the smoke,
and get that nice kinda,
you know what I mean?
Where you're not in that joint and stuff.
Let's just smoke it
all, and then roasting.
- And then roasting.
- We can dabble with that,
but we can dial it in.
- [Andy] We prepped some,
one to maybe cook in parts,
one to smoke, and one to fry.
- We'll set 'em 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.
[percussive music]
- Tomorrow--
- We're frying and smoking.
- We gotta be outdoors.
You're not coming over to
my apartment in Chelsea.
- No, we're gonna go to my house.
- We're going to Jersey?
- We got it all set up.
A field trip to Jersey, pack your bags.
- We gonna drink on the job?
Maybe, okay all right.
- See you tomorrow, don't be late.
[percussive music]
Ciao for now.
Arrivederci.
- All right, we're in New Jersey.
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.
- [Brad] Oh Andy, what have you got
a fire extinguisher for, bud?
- Because I don't know with
you, I gotta be prepared.
- Well here, I got you
a little pyrola, right?
A little housewarming gift.
- You know the way to my heart.
- Put it in your notebook, dry
it out, remember me forever.
We're in an undisclosed location
in the tri-state area, New York City.
- Somewhere.
I already said Jersey, but go ahead.
- Smoke a little turkey, let's fry one.
- We're gonna fry one.
- Yeah, but smoking
takes a little longer--
- Okay, let's set that up first, okay.
- We have our dry brined bird.
- Yeah.
- Okay, we broke it down.
It's gonna smoke quicker,
and it's gonna open up
all those exposed areas.
Instead of, why not hit
everything with smoke?
It's an indirect heat, there's a fan
that's blowing smoke and
heat around in there,
and what's great about
this smoker is that--
- Does it work on pellets?
- It works on wood pellets.
This is a mix of apple and hickory.
I set it to 225 and it does it, Andy.
- We can, let's acknowledge
that this isn't necessarily
like a full on tutorial of an
old school method of smoking.
- No--
- Traeger is a very
special unit, you know?
- And you can hook up to
Bluetooth on your phone.
I mean this is about as easy--
- Super 21st Century.
- Yeah yeah yeah, I mean
we're not burning wood down,
we're not feeding charcoal.
The same like when we roasted 'em,
I like to have a shellac.
The outside isn't gonna be crispy,
it's gonna be rendered onto,
and it's gonna stick to the meat.
It's actually delightful.
We're putting 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 back to the
picnic table, and we'll--
- We'll fry the bird.
- [Man] Andy, can you
tell me about Brad's hat?
- Oh this one here?
It was sunny over there,
so I put my sun hat on.
- I don't got no hat.
- Andy, we've gone through this before.
Our little dynamic duo
here, I'm the hat guy.
- Okay, you take the hat, that's fine.
- You got nice, beautiful hair, okay?
- All right, what am I supposed to do?
Take the shirt off?
- I mean, whatever you're into dude.
- I'm not gonna do that.
- We need the views, come on.
All right, so we got the smoker going.
Let's get, you know
we're gonna get into a little frying here.
- Let's get to the fryer setup.
We're gonna need a lot of oil.
- So we got our big pot,
we got our propane burner,
you're gonna need one of those.
Something that can get oil hot quick.
And then a little frying thermometer.
You put the bird on there.
- Upright.
- Upright, and then you
lower it into the oil.
And I think it'll take max, 45 minutes.
- All right, I'm ready let's do it.
Should we fill it up with the oil?
- Yeah, let's fill it up with some oil.
Ideal is peanut oil, because
I think it adds a nice flavor.
- Today we are using--
- Any neutral oil.
- [Andy] Any neutral oil, okay.
- Hello!
- Oil is just slightly above 350.
You want to remove some
of the rub off, correct?
- [Brad] Yeah yeah.
- Legs up?
- Yeah legs up.
It's go time.
- Let's do it.
- All right.
- Okay glove?
- Yeah I'll do it, I'll drop it.
- I wanna drop it.
- I wanna drop it.
- I wanna drop it.
Rock, paper, scissors.
- [Both] Rock, paper, scissors.
- No, rock, paper, scissors shoot, Andy!
- You--
- Where are you from the moon?
- I'm from California,
what are you talking about?
- Rock, paper, scissors, shoot.
- Okay, rock, paper, scissors, shoot.
- Boom!
- Ah!
- Nice and slow.
- Slow, it's gonna take--
- [Brad] Oh my god.
- Bottom?
Ooh.
- So we got our bird in here.
It's been in there for
about 15 minutes now.
We're holding 350.
We'll pull it at around 145, the breast.
[clock ticking]
All right cool, so the bird's done.
We temped it.
Let's get it outta the oil, Andy.
- Got you this tray here.
- Let that oil drain out.
- It got dark!
- Yeah, crispy.
Looks nice and crispy.
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 it.
- All right, let's do it.
I would say this color's beautiful.
We got some really nice brownage
from the roasting method,
but this just causes every single bit,
because it's submerged in oil to be--
- 350 oil.
- Golden brown,
and fried and crispy.
- We deep fried a turkey.
This is what you pick at.
Oh my god.
That's so good.
- It's so good!
And we didn't glaze it,
we didn't do anything.
- I tell you what though, that dry brine
penetrates it, it is so nice and seasoned.
- [Andy] Okay I'm gonna cut
a piece from the center.
- [Brad] Cut a piece, little tester.
- [Andy] The breast looks really good.
- All right, let's try.
Oh my god.
It is so juicy.
- Best one yet?
- It's the best breast yet, for sure.
- [Andy] I wanna get into the dark meat.
- Yeah you got it, you got it.
Nope, don't ever do this.
- No, you really shouldn't.
- It's so good.
I can't believe how well seasoned it is.
It's like perfect seasoning.
- Damn!
- And this was a 24 hour brine.
All right.
- All right.
- That was awesome.
- That was delicious.
- But 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,
not everyone's gonna be able to do this
so we really need to chisel out
also the perfect one that everyone can do.
- Majority of people can make.
- All right, let's wrap this up--
- Let's check the smoked turkey.
- Yeah, let's get into the smoked turkey.
- Okay, let's check these out.
- Yeah, open 'em up.
- Okay.
- All right, lookin' good!
- They look pretty damn good.
- Yeah, picked up some 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 added some olive oil to it.
[clock ticks]
- Breast is temping at--
- 145!
- 145, glaze this one more?
- Yeah do one more glaze,
and we'll let that smoke on
for 10 more minutes.
We're at the right temperature,
and then we'll pull it.
All right, Andy.
- We good?
- We're good, this is it.
This should be we're all done.
We're just gonna take
'em off, let 'em rest
just like we would out of the oven
about 30, 40 minutes
before we break into 'em.
Oh yeah, looking good.
- All right, all right.
You got tongs?
- Here, here.
I got these lobster claws.
- Oh my god, you're a savage.
- Hot!
Brr!
- They look nice!
- Hot, hot, hot, hot.
- They look really nice.
I will say.
- They look real good, man.
- [Andy] They look good.
- The skin is rendered on it.
You see how that is?
You can't even peel it off.
Maybe on the leg.
Mm, ooh that tastes good.
- Okay, I'm gonna go.
- I mean let's look at it first.
Skin sucked onto it, tight.
- Yeah.
- Not crispy.
- [Andy] Little smoke ring.
- Oh wow.
- [Andy] It's smoky, but
it's not in your face.
- And it's sweet.
- It's subtle.
It's a subtle smokiness.
- It's sweet throughout.
Look how much of that color
it 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're able to set up a smoker?
- Get out of the kitchen?
- Mhmm.
- 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's gonna be able to smoke it.
- I think there's still
so many different methods
we could've tried and played around with.
- We could tweak this forever.
- Forever, but I think
at the end of the 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 roasting method.
- We're starting with cranberry.
It's our fourth day.
You wanna go over the
cranberry number one?
- I went with jammy, puree
through the food mill
with sumac and the seeds in there.
- With mine, it's just
cranberries, cranberry juice,
some aromatics.
I used ginger, fresh chilies, some spices,
cinnamon, cardamom, sugar.
- I mean other than flavor profiles,
I went pectin--
- I went gelatin.
- You went gelatin.
- Yes.
- So Andy, what are you
doing with the bowl here?
- All right, so I'm gonna
place it in a metal bowl.
I'm gonna pour some warm water in.
- [Brad] Warm water.
In theory hopefully to
try to help loosen it?
- Yeah, I wanna--
- Didn't you spray it with
Pam or something too wild?
- But just, I'm a very
anxious, paranoid person.
- I'm just gonna puh-puh.
Just flip it over and see how it goes.
Ooh, I think I heard something flop.
Let me help you.
- Ah.
- Oh I'll let you do it.
Oh I'm seeing liquid, bud.
- [Andy] Little too much liquid.
[wonky trumpet noises]
- It's disgusting.
[Brad laughs]
It's like a molten cranberry volcano.
- I mean--
- It's kinda--
- It's kinda cool.
- I mean it's disgusting,
but it's awesome.
- It looks like a blood clot.
- It looks like a blood,
well let's see what happens to mine.
- Okay.
- I'll try a different approach.
Hold on, we'll try to get it out.
This doesn't look very good either.
- What do you mean either?
[pan banging]
- This is horrible.
- Maybe you need some warm water.
- Tadah!
Perfect cranberry sauce.
- Let's taste.
- I love the flavor.
It's kinda delicious, huh?
- Yeah it is.
- Mhmm.
The sumac worked really well with it.
- I think it's actually,
flavor-wise it's--
- It's delicious.
Tart.
- It's super tart.
- But you want acid.
- I want the acid.
- This is to cut.
- I think the texture, it's a little too--
- The texture's fubar, bud.
I mean, come on.
At least I'm honest with myself.
[people laughing]
Yours didn't work either, Andy!
Mkay.
It's like a cranberry hot
toddy turned into Jell-O.
- Kind of, right?
- It's not bad.
- So we brought in Sohla our--
- Assistant food editor.
- Assistant food editor.
She's gonna help us taste
some cranberry things.
They're, both are not right.
- Yeah, dive right in.
- Should I do this?
- Yeah.
- Just get in.
- I mean, this would be good
on a sand, it would be
good with the turkey.
I think it's that hint sweet.
- I think the flavor's good,
and 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.
- [Andy] Yeah.
- It's more of 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 one.
- So you're saying you want a Jell-O,
but with that flavor?
- Yeah.
- Cool.
- That's what I would like.
- Well maybe we'll have you on next year.
[Sohla laughs]
- Best of both worlds.
- The best of both worlds.
All right, we're gonna
ditch the added pectin.
We both really dug the sumac.
- [Andy] I love your flavor profile.
- [Brad] We'll introduce a little gelatin,
'cause we want a nice setup.
So let's merge 'em together.
- [Andy] We're gonna make two batches.
- Same recipe.
- Same as yours.
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 pan.
- [Andy] 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 parts
like we did with the smoker.
- I think A, it's gonna cook quicker,
it's gonna cook more
evenly, more importantly.
- Cook more evenly.
You're gonna get that juicy breast,
and you're gonna get the dark meat
really nice and tender.
- When you serve it, you're
breaking it into parts anyway.
- I think we oughta talk about
the butter and the oil situation,
that Rosemary Trout--
- Rosemary using the oil.
- Rosemary Trout, she mentioned that
she rubs her turkey in oil.
So why is it that you're
using oil and not butter?
- You can use butter, but
it's got a lower smoke point
so if you cook at a higher temperature
it's gonna burn a little bit.
Oil works better for that.
- So--
- But we gotta try it.
- Okay, we'll try it out.
- All right, let's get
two birds in the oven,
one with butter, one with oil.
- Okay.
[percussive 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 don't burn so much.
[Brad groans]
[people laugh]
- If you rip another piece,
I'm going the [bleep] home.
- One more.
[Brad laughs]
- All right, now we're
gonna do one in pieces
with some neutral oil,
and then we'll also do one
rubbed with the butter.
- Yeah.
[percussive music]
- All right we're gonna butter it up.
While that's cooking,
let's figure out our glaze, our shellac.
- Okay, so I would like
to swap the maple syrup--
- For brown sugar.
- For brown sugar.
- Cool, then we had two tablespoons
of Worcestershire sauce.
- [Andy] I wanna swap it
with a low sodium soy sauce.
- Low sodium, one clove
crushed garlic, I like that.
- Let's go more.
- [Brad] Two cloves of crushed garlic.
Three cloves of crushed garlic.
Rosemary, thyme, sage, sprig of each.
Orange peel?
- One two inch strip.
- And we'll reduce that in that
just 'til it gets a
little stick to the spoon?
- Yeah.
Okay, let's pull these birds out.
- So this is the butter one.
Kind of a dull color,
even has a little bit of
a 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 browned.
- Nice little color.
- 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 every 30 minutes, we'll come back
and we'll do another little coat,
so you literally just dip
in the brush a little.
Bro, you used so much glaze.
- I know.
- You went a little heavy.
What is this one doing?
Stop what we're doing.
Molly's drinking out of a watermelon.
[Molly laughs]
Is there a bottle of vodka
in there, what is this?
- Literally just tapping a watermelon.
- [Andy] What is that?
- It's [bleep] watermelon
juice out of a watermelon.
But I mean--
- But boy it's cute.
- Do not take that away from me.
- No, but I'm gonna have a sip.
- You guys deserve a
glass of watermelon juice.
- It's so sweet.
- It's Thanksgiving in July.
- I need like lime in
there, lime and salt.
- No, no, no.
- So sweet.
- Very sticky over there.
- Okay turkey is in the oven.
- Just popped the turkeys in, 450.
- Let's check on the cranberry sauce.
- Let's go check on our cranberry.
Maybe it's set.
- I hope, I hope.
I think we're doing well.
- No.
- 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,
'cause it's not coming out.
Let's get a paper towel,
let's put some warm water.
- Maybe I should've Pammed it, huh?
See if yours pops out.
I'm afraid yours isn't
gonna hold the structure.
- Okay, I think a hot towel will--
[pan slams]
Oh, oh.
- [Brad] Yeah you go.
- Hm, something's not
quite right with mine.
- Mine's never coming out.
[people laugh]
[pan tapping]
Here, here, here, here.
Bang it on this.
Look, it wants to come out.
You're almost there.
- Why didn't we just pulse
it in a food processor?
- What difference does that make
with getting it out of a mold?
- Let's just make an easy cranberry sauce.
Let's just bring a can of jelly.
- Hold on, hold on, wait, hold on.
- [Woman] It's coming out.
- [Gaby] Aww, so cute!
[people laugh]
- It's gotta be sliceable.
I think we go really close,
it's not sliceable yet.
- No.
- It wants to set up,
it's getting very close.
But you need to be able to slice coins.
Imagine it was all suspended and set.
It's delicious.
It's the same thing,
you're gonna chew skins.
- I think yours is the way to go.
- All right, so clearly
we're not quite there yet.
I think we rushed it a little bit.
I think it could have used a
little more time setting up,
but also--
- A little more gelatin.
- Maybe a little more gelatin too.
- Okay.
- So--
- One more pass?
- One more pass.
- Okay.
[percussive music]
How beautiful is that?
- Smells fantastic!
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 gotta go another 10 degrees.
- Yep, another 20 minutes.
All right.
[timer beeps]
Timer's 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.
Same dry rub, I mean I think we both agree
the one with the oil kinda worked better.
- The one with the oil did work better.
It has less dark spots.
It's taken on a nice, more even color.
- I'm trying to think, 'cause
we want things in the front.
I gotta put that like that.
What's your go-to slicing method?
- Oh my god, I'm sorry.
My mouth's watering.
- We had one thing not to do.
- It's so good!
- [Brad] Hello.
- Oh we got Chris here.
He's gonna bust our balls.
- Nah dude.
- Here we go see?
- What's going on, guys?
- Just making perfect
turkey, what are you doing?
- Nothin'.
- You wanna try it with us?
- Yeah!
- This is like, we
haven't even done it yet.
It's gonna be delicious.
- This is very good.
Even that far in, seasoning
has still penetrated.
You've got really good color everywhere.
I think roasting in parts,
pretty friggin' okay.
- Is crucial.
All right, we'll catch you later Chris.
- I'm gonna just plate this up,
and I'm gonna make it nice.
- Make it nice, Andy.
[percussive music]
Andy's the master plater, man.
- [Andy] What do you think?
- It's perfect.
So, oh it feels good actually.
- You carve the breast,
yeah I think my breast
might be pretty good.
- [Brad] This is the bird
that we rubbed with butter.
- It's so well seasoned.
- Mhmm.
- [Andy] The coloring-wise,
this went a little too dark.
- So this is the bird that
we put oil on, not butter.
The butter bird, absolutely delicious.
It just darkened a little faster,
but let's see how this one
tastes compared to that one.
- [Andy] Okay.
Get in there.
- Let's get a little taste.
- It's so juicy.
- Oh my god.
- Perfectly seasoned.
- That dry rub,
the 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.
The maple was a little too much.
- It's a perfect balance.
It's salty, sweet.
- Perfection!
Good job, Andy.
[percussive music]
[bell dings]
All right, the turkey I
think we chiseled that out,
nailed it, it's awesome.
Cranberry sauce, we have a batch
setting in the walk in now.
I feel really good about it.
Let's not rush it.
We'll wait for it to set up tomorrow.
- Let's get some sleep.
- Fingers crossed, huh?
- Fingers crossed.
- See you in the morning, don't be late.
- All right, we have our cranberry sauce.
So we just took it out.
It seems pretty set.
We're gonna just--
- Oh it's way more firm.
We were happy with the flavor.
Our next challenge is
gonna be getting this thing
out of the mold.
- I think we should dip
it in warm water, not hot.
- Not too long either.
Right, look it already yeah loosened
on the edges, you see that?
That was like magic.
Plopped?
[spoon tapping]
Scrape the walls.
Right on the cutting board, maybe.
Forget the plate.
- No, no no--
- What are we doing, making frittatas?
I think you should just bang it on the,
enough with the plate.
- Ah!
- Oh that was it.
- Ah!
- That was it.
[tinkly music]
All right, I'll 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.
- [Brad] I kinda like how it's
a little saucy on the outside.
- Yeah, I am just gonna try
to make decorations on top.
Do you wanna put some sumac in there?
- What?
Some what, sumac?
Yeah definitely, I'll get it.
Best idea ever.
- The sumac is just to give Brad the idea.
The sumac, I'm gonna make it
optional in the final recipe.
He's not writing this recipe up.
- [Man] How did you know Brad
was gonna like the sumac idea?
- 'Cause I know him.
We're an old married couple.
I know what the hubby wants.
- Delaney!
- Brad Leone.
You know that process.
- Sumac, I brought two quarts.
I hope that's cool.
- Add it.
- Here?
- No here.
What do you think?
- Yeah I love it.
You're gonna lose it in it,
but might not be necessary.
Kinda dirtied it, huh?
- Dirtied it, yeah.
- Dirty.
- That's why I separate it in bowls.
- Good move, good move.
Very professional.
That looks great.
Cranberry sauce,
that everyone's gonna get excited about.
Now we're killing it, Chris.
- Are you?
- Yeah, killing it.
We got a big W today, Chris.
We needed it.
- Okay.
- All right Andy, I like it.
It's fine.
- Andy's getting cute.
- Dude, Andy's getting cute.
But, it's coming together,
it's working out.
- Okay.
- [Brad] I'm excited about that.
- [Andy] I think that is a lot better
than I think we both thought.
- [Brad] We polished down
a real good one here, bud.
- [Andy] Thank you.
- Oh that's holding.
Let's do a little dissect.
That's gonna make everyone happy.
You can make the Jell-O folks happy,
maybe make the compote people happy.
They're never happy, but.
- I'm into it.
- I like it a lot.
- I think the flavor is very traditional,
but that's not a bad thing at all.
- Cranberry sauce is a
nostalgic thing for me anyway.
- And 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.
We'll meet up with the rest of the folks,
you know to compose our dinner
and you know what it's really
about is forget the food.
- Oh god, here you go.
- It's about hanging out
with friends and family.
- But we need--
- And bringing everyone together.
- And make sure our dish is the best.
- Our food has gotta be perfect, you know?
[percussive music]
[jazzy music]
- I will not allow you
to mix it with that tool.
No!
- You guys, this is the gravy.
- We're looking for potato fans
while we fan ourselves with potatoes.
- Fans!
[Carla laughs]
[jazzy music]
