SAM,
SAM, WE'VE GOT YOU BACK. OK SO OK SO HERE'S THE DEAL. LOOK IF YOU'VE GOT A FROZEN
TURKEY IT MUST BE DEFROSTING
TODAY, OK?
IT WILL TAKE YOU ONE DAY FOR
EVERY FOUR POUNDS IN THE
FRIDGE.
YOU CAN COLD WATER TO FROST IT
GOT ONE POUND FOR EVERY HALF AN
HOUR IN COLD WATER.
CHANGE THE WATER 45 MINUTES OR
AN HOUR WAITS THAT YOU WANT
SIMPLE.
>> WE DO THAT.
SO IF YOU'RE DEFROSTING IT IN
THE FRIDGE LATER YOU GOT TO PUT
IT IN WATER OR NO NO
REFRIGERATOR JUST PUT ITSELF ON
A SHEEP.
>> GOT IT.
YOU'RE FINE OK.
BUT FOUR POUNDS FOR EVERY DAY.
SO IF YOU'VE GOT A 12 KLOWN
TURKEY MONDAY, TUESDAY,
WEDNESDAY IT WILL PROBABLY BE
READY.
BUT I ALSO SUGGEST BRINING IT
IN EITHER WET BRINE.
YOU CAN GO TO THE COOKING AT
O'CONNER'S RECIPE THERE ARE DRY
BRINE WHICH IS SIMPLE IS JUST
SPRINKLING KOSHER SALT ON THE
ENTIRE TURKEY, PUTTING IT IN
THE FRIDGE UNCOVERED FOR 24
HOURS.
AND THE SALT THE SALT PULLS OUT
THE LIQUID FROM THE TURKEY THAT
IT BACK IN.
YOU GET A MUCH MORE TENDER,
JUICY, FLAVORFUL TURKEY.
IT WON'T BE DRY.
IT'LL BE ABSOLUTELY MEGG
MEMPHIS'S AND THEN THAT'S
AFTERWARDS WITH THOSE
LEFTOVERS.
YOU CAN DO EVERYONE DETAILS
AFTER YOU'VE DEFROSTED IT THEN
YOU BRINE.
THEN YOU BRINE IT.
YEAH.
PAT IT OFF OK.
THEN THEN COVER IT WITH KOSHER
SALT.
OK.
SALT. OK.
SALT. OK. USE ABOUT A TABLESPOON AND A
HALF OF KOVAR KOSHER SALT FOR
EVERY FOUR POUNDS OF TURKEY AND
YOU'RE GOING TO BE FINE BUT I'M
TELLING YOU BRINING A TURKEY
BRINING A CHICKEN IS DUTHIE
THING TO DO.
I WILL NEVER NOT DRY BRINE MY
TURKEY EVER.
THE DIFFERENCE BETWEEN A NON
BRINE TURKEY AND A BRIAND ONE
IS ABSOLUTELY NIGHT AND DAY
STILL.
OK.
STILL. OK. >> GOOD NIGHT.
THAT INFORMATION I IMPORTANT
SITE.
WHAT ELSE DO YOU HAVE FOR US
SUBSIDES.
>> OK.
SO HERE IS MY COOKBOOK I'M
COOKING GUY RECIPES WAS
INTENTIONAL LEFTOVERS JUST CAME
OUT A WEEK TO GO.
THERE'S A CHAPTER ON
THANKSGIVING.
THIS BOOK IS SHOWING YOU MASTER
RECIPES AND THEN WHAT YOU CAN
DO WITH THE LEFTOVERS.
RIGHT.
BECAUSE WE ALWAYS HAVE
LEFTOVERS.
THERE'S A CHAPTER ON
THANKSGIVING WE DON'T SHOW YOU
HOW TO MAKE A TURKEY OR
STUFFING OR WE SHOW YOU WHAT TO
DO WITH THEM.
AND IN THIS CASE THAT'S A
THANKSGIVING BENEDICT AND THE
STUFFING MASQUERADES AS THE
ENGLISH MUFFIN ON THE BORDER.
BUT THIS IS EVERYTHING YOU'RE
GOING TO HAVE ON THANKSGIVING.
YOU CAN DO THIS.
AND THEN OF COURSE YOU'RE GOING
TO HAVE GUESTS ON THANKSGIVING
.
WE HAVE OUR GRATEFUL BOARD.
IT'S THIRTY THREE DOLLARS.
YOU ORDER GRACE TODAY'S YOUR
LAST DAY TO DO IT.
IT HAS THREE DIFFERENT MEATS
PROSCIUTTO, DUCK, SPICY SALAMI,
THREE DIFFERENT CHEESES,
BLACKBERRY JAM, DARK DARK
CHOCOLATE PRETZELS, ALL KINDS
OF AMAZING STUFF.
AND JUST SO YOU KNOW, THESE ARE
LITTLE DRIED PUMPKIN SEEDS.
THEY'RE NOT REALLY TO PUT ON
ANYTHING.
THEY'RE JUST SORT OF A BABY
PALATE CLEANSER IN BETWEEN.
BUT THERE'S ORGANIC LOCAL
HONEY.
THERE'S THE BLACKBERRY JAM.
THERE'S EVERYTHING ON HERE THAT
YOU CAN PUT OUT FOR YOUR GUESTS
AND MAKE YOU HAPPY BY THE
BOARD.
BY THE WAY, THE BOARD HUZZAHS
YOU GOT TO MAKE IT LOOK LIKE
THIS.
OK, SAM.
SO GET YOUR ARTIST NASALS GOING
.
LADIES AND GENTLEMEN, YOU'VE
GOT THIS HOLIDAY IN THE BAG.
YOU CAN PULL THIS OK?
>> WELL, WE HAVE ONE MORE
MINUTE.
ANY OTHER ADVICE?
BECAUSE I'M REALLY NERVOUS
ABOUT THIS TURKEY.
SO YOU.
WHAT SCARES YOU THE MOST?
GOT TO DEFROST IT THEN YOU'RE
SAYING BRINE IT.
AND THEN AFTER YOU DEFINE IT
DON'T START DEFROSTING TODAY.
>> RIGHT.
RIGHT.
ALMOST REGARDLESS OF THE SIZE
OF YOUR TURKEY YOU COULD BE YOU
COULD BE IN BIG TROUBLE.
SO GET THE FROSTING TODAY.
YOU WANT TO BRINE IT.
YOU WANT TO.
IF YOU'RE GOING TO OVEN ROAST
IT.
THREE HUNDRED TWENTY FIVE
DEGREES.
ABOUT FIFTEEN MINUTES A POUND.
HEY IF YOU'RE GOING TO DEEP FRY
IT 350 DEGREE OIL FOR THREE
MINUTES A POUND.
IT'S A HUGE DIFFERENCE.
WHAT IF YOU DEEP FRY THE TURKEY
HAS TO BE INSANELY DRY BECAUSE
AS WE KNOW WATER AND OIL DO NOT
DO THIS RIGHT.
THEY DO THIS.
>> WHAT IF NOBODY EVER STUFFING
FOR THE TURKEY?
SAY THAT AGAIN.
WHAT IS YOUR FAVORITE STUFFING
.
OH.
. OH.
. OH. BUT
. OH. BUT CORNBREAD STUFFING GUY BUT
I ALSO BUY THE CORNBREAD
STUFFING MIX.
BUT THEN I ADD TO IT OH EXTRA
CELERY EXTRA ONION DRIED SAGE
LIKE CRAZY AND DRY TIME GOES
INTO I REALLY REALLY LOVE IT.
I DID ONE WITH THERESA OH A FEW
YEARS AGO THAT AMPED UP THE
FLAVOR INCREDIBLY UNFORTUNATELY
I PUT THE TREES WIN TOO EARLY
WITH ALL THE VEGETABLES AS THEY
WERE COOKING AND IT TURNED MY
STUFFING A LOVELY SHADE OF RED.
THAT WAS CRAZY TO LOOK AT.
IT'S STILL VERY DELICIOUS.
SO IF YOU'RE GOING TO DO
SOMETHING LIKE THAT AND PEOPLE
LOOK PEOPLE BACON AND SAUSAGE
COOK YOUR VEGETABLES, COOK YOUR
YOUR SAUSAGE, YOUR TREES OH
YOUR BACON WHATEVER.
AND THEN PUT THE TWO GROUPS
TOGETHER AND THEN ADD THE
STUFFING MIX THEN YOUR BROTH
AND MIX IT AND I SAY COOK THE
STUFFING OUTSIDE OF THE BIRD.
I KNOW IT'S NOT NORMAN ROCKWELL
AT ALL BUT GETTING THE STUFFING
COOKED AND THE TURKEY COOKED
WITH THE STUFFING INSIDE THERE
IS CHANCES YOU'RE GOING TO NOT
COOK THE RIGHT TEMPERATURES.
NOBODY WANTS THAT BE SAFE.
COOK THE STUFF THAT STUFFING
OUTSIDE, COOK YOUR TURKEY THEN
PUT THEM TOGETHER AND TAKE YOUR
TIME AND START EARLY.
>> THAT'S OK.
AND ENJOY YOURSELF.
SAM, THANK YOU SO MUCH.
YOU JUST EASE MY STRESS.
IT WAS SO NICE HAVING YOU.
I'LL CHECK OUT ALL OF THE
INFORMATION.
PLEASURE.
INFORMATION. PLEASURE. HAPPY THANKSGIVING EVERYBODY.
>> DO YOU HAVE THIS ON YOUR
YOUTUBE PAGE?
YOU DO RIGHT.
>> WEB SITE COOKING