John: WELCOME BACK TO
WILLIAMS-SONOMA WANTS EVERYONE
TO HAVE THE BEST TURKEY.
NO DRIED TURKEYS, COOKED WELL
AND JUICY.
WE BROUGHT IN A CULINARY EXPERT.
WILLIAMS-SONOMA HAS EVERYTHING
THAT YOU SEE ON THIS TABLE.
AND MORE.
ABSOLUTELY.
WE ARE YOUR THANKSGIVING
HEADQUARTERS.
WHETHER OR NOT THIS IS YOUR
FIRST TIME THANKSGIVING OR
YOU'RE A SEASONED PROFESSIONAL,
WE HAVE ELEMENTS THAT YOU CAN
USE.
John: AND WE'RE GOING TO
GET INTO SOME OF THE INDIVIDUAL
STUFF HERE IN A MINUTE.
WHAT MAKES A TURKEY JUICY AND
NOT DRIED OUT?
ALL ABOUT THE BRINE.
John: WHAT IS A BRINE.
SOMETHING YOU WOULD SOAK IN.
YOU GOT IT.
WE HAVE A WET BRIA BRINE.
WE HAVE A THANKSGIVING AND A DRY
RYAN.
DIFFERENCE IS THE SIZE OF THE
SALT CRYSTAL.
RIGHT YOU WANT OUR TURKEY THERE.
AND THE IDEA IS WET BRINE IS A
LARGER SALT CRYSTAL SO YOU'LL
NEED TO DISSOLVE IT.
ADD MORE WATER AND SOAK YOUR
BIRD.
DRY IS DIFFERENT BECAUSE IT
COMES WITH A SMALLER SALT
CRYSTAL.
YOU'RE RUBBING IT ON YOUR TURKEY
AND IT PENETRATES FASTER AND IT
CREATES MOISTURE FOR THE
BIRTHBIRD TOSOAK IN.
A LOT OF JUICES DEVELOPS.
AND THE COOKING PROCESS IT COMES
MOISTURE.
John: IF YOU WANT TO KNOW
ABOUT BRINING COME ON IN AND
TALK TO THEM.
THERE ARE EASY STEPS YOU NEED TO
FOLLOW.
YOU GOT IT RIGHT.
John: TELL ME ABOUT
STUFFING.
WE HAVE A VARIETY OF
STUFFING.
John: LOOK AT THAT.
ONE WE MADE TODAY ISF FOCCACIA.
WE'VE GOT CORN BREAD.
A GREAT BOX OF CROUTONS WHERE WE
HAVE FLESH FLAVORS.
I USE MY CROUTONS THAT COME IN
MY BOX AS CROUTONS.
John: PORTUGUESE
CHOPSTICKS.
WE HAVE FOR YOU.
John: IT'S SO GOOD.
I HAVE A PLATE FOR YOU.
PORTUGUESE SAUSAGE IN THERE.
WE HAVE -- YEAH, GO AHEAD AND
TASTE TA.
John: OKAY.
THEN WE HAVE OUR SWEET POTATO
AND WE USE OKINAWA SWEET
POTATOES.
CHUCK WILLIAMS, OUR FOUNDER,
THIS IS ONE OF HIS FAVORITE.
WE CAN WAIT FOR THE TURKEY.
John: I WANT TO TRY THIS.
THAT IS A GREAT SWEET POTATO
PIE.
John: OH.
MY GOODNESS.
SIMPLE.
John: YOU HAVE SOMETHING
GOING ON THERE..
READY?
DRUMROLL, PLEASE.
♪
MY GOSH.
LOOK AT IT.
THAT IS A PRETTY BIRD.
THE A BEAUTIFUL BIRD.
WE'RE GOING TO HAVE IT NICE AND
MOIST.
I'D LOVE TO GIVE YOU A SLICE.
John: I WOULD THINK WHICH
GO CAVEMAN STYLE.
GO FOR IT.
WHY DON'T I HELP YOU.
John: LET'S DO THE CAVEMAN
STYLE.
LOOK AT THAT.
OH.
OH, MY GOSH!
HOW EASY IS IT TO MAKE IT?
SECRET IS WITH THE BRINING.
AND GOING IN AND ROASTING IT.
WE ADDED A GLAZE.
John: I LIKE HOW IT BROWNS
THE TOP.
20 MINUTES.
AND OF COURSE --
John: GRAVY.
TELL US ABOUT THE GRAVY.
SUPER EASY.
COMES IN A JAR.
I BUY IT BY THE CASE AND USE IT
YEAR ROUND.
LOCO MOCO, POT ROAST.
HAMBURGER STEAK.
MIX IT WITH EITHER WATER OR
MILK.
John: THANK YOU SO MUCH.
I APPRECIATE IT.
SO MUCH AT WILLIAMS-SONOMA.
WE APPRECIATE YOU BEING HERE AND
MAKING THANKSGIVING EASY.
AFTER THE BREAK, WE'RE GOING TO
WRAP THINGS UP AND TELL YOU WHAT
WHICH HAVE TOMORROW.
BEFORE WE DO THAT --.