GREAT
PRIZES.
>> YEAH.
AND IF YOU REALLY WANT TO BE A
BIG WINNER THIS HOLIDAY SEASON,
BRING HOME A SMOKED TURKEY,
FOLKS.
>> HERE WITH TIPS ON HOW TO
CARVE UP THE BIG BIRD AND SERVE
IT UP TO GUESTS, WELCOME, SAM
THE TURKEY MAN.
>> GOOD MORNING.
>> HEY, SAM.
>> GREAT TO SEE YOU.
I HAVE TO SAY, I'VE ALREADY BEEN
SAMPLING AND IT'S FANTASTIC.
>> WHAT A SHOCK.
WHAT A SHOCK.
SAM, TELL US ABOUT YOUR
BUSINESS.
>> WE'RE IN TYLER.
WE'VE BEEN AROUND FOR 77 YEARS.
>> I UNDERSTAND THE METHOD OF
PREPARING THE BIRD AND COOKING
IT, YOU LEARNED THERE YOUR
GRANDFATHER, IS THAT RIGHT?
>> WELL, MY DAD ACTUALLY.
I NEVER MET MY GRANDFATHER.
BUT MY GRANDFATHER STARTED THIS.
IN A BARN.
OF HIS DAIRY.
AND IT WAS JUST SOMETHING HE DID
FOR FAMILY AND FRIENDS.
AND MY FATHER KEPT DOING IT AND
PERPETUATED IT AND IT TURNED
INTO A BUSINESS.
>> YOU'RE STARTING TO CARVE THE
TURKEY AND IT MADE IT LOOK S
SIMPLE, BUT --
>> SHARP KNIFE.
SHARP KNIFE.
>> START WITH A SHAR KNIFE.
>> AND WHAT WE ALWAYS DO, WE
ALWAYS SLIT THE SKIN ACROSS THE
TOP OF THE BREAST.
SO THAT YOU CAN USE THE SKIN
LATER TO COVER UP THE MEAT YOU
HAVEN'T EATEN TO KEEP IT MOIST.
>> GREAT TIP.
>> INTERESTING.
SO IT DOESN'T DRY OUT.
>> RIGHT.
AND THEN WE JUST PEEL IT BACK.
YOU GET A LITTLE MESSY, DOING
THIS, BUT YOU JUST PEEL THE SKIN
BACK.
>> AND SMOKING THE TURKEY REALLY
KEEPS IN THOSE JUICES IN THE
TURKEY.
>> WELL, OURS IT DOES.
AND THIS IS DONE THE
OLD-FASHIONED WAY.
THIS IS DONE OVER THREE HICTORY
WOOD FIRES.
THEY'RE IN ABOUT FOR ABOUT 18
HOURS.
AND THEY COME OUT LOOKING LIKE
THIS.
>> EVEN THOUGH YOU GUYS ARE IN
TYLER, SORRY TO INTERRUPT, YOU
DO SHIP, RIGHT?
>> WE SHIP ALL OVER THE COUNTRY.
AND IF YOU ORDER IT TODAY, IT
WILL BE ON YOUR DOORSTEP IN
HOUSTON TOMORROW.
>> REALLY?
>> YEAH.
>> OVERNIGHT.
>> OVERNIGHT!
>> NOW, IF YOU WANT IT FOR
CHRISTMAS DAY, IF YOU WANT IT TO
GET THERE ON THE 24th, YOU
NEED TO PLACE THE ORDER NOW?
>> AS LONG AS WE HAVE TURKEYS,
WE'LL GET YOU A TURKEY.
>> OKAY.
>> AS LONG AS WE HAVE TUCK YEARS
AVAILABLE, WE CAN -- TURKEYS
AVAILABLE, WE CAN GET IT TO YOU.
>> THERE'S A MAD RUSH BECAUSE OF
OPRAH'S FAVORITE THINGS.
>> OPRAH IS ONE OF OUR GOOD
CUSTOMERS.
>> HOW MANY TURKEYS DID SHE
ORDER THIS YEAR OR ARE YOU NOT
ALLOWED TO TELL ME THAT?
>> I DON'T KNOW.
>> I KNOW YOU MENTIONED YOUR
GRANDFATHER THEN WAS THE ONE WHO
CAME UP WITH THIS TECHNIQUE.
ANYTHING YOU CAN TELL US WITHOUT
GIVING AWAY TOO MUCH?
>> WELL, WE HAVE OUR FAMILY RUB
THAT WE PUT ON EVERY TURKEY AND
INSIDE THE TURKEY.
>> THE SECRET RUB.
>> THEN WE SMOKE THEM THE
OLD-FASHIONED WAY.
WE CLEAN THEM LIKE YOU DO IN
YOUR KITCHEN.
WE CLEAN EVERYTHING OFF OF IT
AND WE SPOKE IT.
>> GO AHEAD AND CARVE THIS UP.
IF YOU COULD JUST TELL US HOW
YOU'RE DOING IT.
>> THE BIGGEST THING YOU MAKE A
GOOD CUT LIKE THAT RIGHT ABOVE
THE WING JOINT SO WHEN YOU CARVE
IT -- EVERY SLICE COMES OFF
PERFECTLY.
>> IT SLICES SO EASY.
>> THEN A BETTER WAY TO DO IT IS
TAKE THE WHOLE BREAST OFF THE
BIRD.
>> TAKE IT ENTIRELY OFF.
>> TAKE IT OFF.
>> I DIDN'T REALIZE YOU COULD
EVEN DO THAT.
>> THEN --
>> NOW YOU HAVE MUCH MORE
CONTROL ON A CUTTING BOARD.
>> RIGHT.
YOU CAN CARVE EVERY SLICE
PERFECTLY.
>> I CAN SMELL THAT.
HOW LONG THEN, WHEN SOMEONE
RECEIVES ONE OF YOUR TURKEYS, DO
THEY NEED TO IMMEDIATELY PUT IT
IN THE FRIDGE?
>> YES, PUT IN IT THE
REFRIGERATOR.
IT WILL STAY A WEEK TO 10 DAYS.
JUST FINE.
THERE'S NO PROBLEM.
IF YOU'RE GOING TO NEED IT AFTER
THAT, PUT IT IN THE FREEZER.
>> LET'S MAKE OUT SOME TURKEY
PATE.
>> THAT'S ONE OF OUR FAVORITE
THINGS.
WITH ANY LEFTOVER OR JUST TAKE A
WHOLE BIRD, AND PUT IT IN YOUR
FOOD PROCESSOR OR MEAT GRINDER
THAT'S ATTACHED TO YOUR MIXER.
>> WHEN YOU SAY PUT IT IN THE
FOOD PROCESSOR, YOU PUT ALL OF
THAT?
>> NO, JUST THE MEAT.
>> THE MEAT.
>> STRIP THE MEAT OFF --
>> I JUST WANTED TO BE SURE.
>> STRIP THE MEAT OFF THE BIRD.
>> YOU CAN DO RIGHT AND DARK
MEAT?
>> YEAH, ABSOLUTELY.
WE HAVE A LOT OF CUSTOMERS THAT
DON'T LIKE THE DARK MEAT.
THIS IS A WAY FOR THEM TO USE
IT.
>> SNEAK IT IN THERE.
SO YOU'RE JUST PUTTING SOM
MAYONNAISE.
>> PUT IN IT WITH THE GROUND-UP
TURKEY.
MIX IN.
YOU CAN KEEP -- YOU MIX AS MUCH
AS YOU'D LIKE TO MAKE I
SPREADABLE.
>> THAT'S COOL.
I LOVE THIS, BECAUSE PEOPLE CAN
DO THIS AT HOME.
>> AND IT'S SO EASY.
AND I LOVE YOU'VE DONE IT WITH
THE --
>> THAT'S MY ARTISTIC DAUGHTER.
SHE MADE A PINECONE AND -- SO
YOU COULD DISPLAY IT.
IT'S THE SAME TURKEY SPREAD.
>> YOU DON'T WANT TO MESS THIS
UP, DO YOU.
>> THERE YOU GO, JENNIFER.
>> THANK YOU SO MUCH.
>> TURKEY PATE, FOLKS.
YOU TAKE THE LEFTOVER MEAT FROM
THE TURKEY, THROW IN IT A FOOD
PROCESSOR.
>> THAT MIGHT BE EASIER.
>> ALSO FANCIER.
>> THERE'S A TURKEY ON THE
SPREADER?
>> EVERYTHING.
>> VERY FANCY.
SAM, THANK YOU SO MUCH FOR
STOPPING BY.
FOR MORE TIPS AND RECIPE IDEAS
AND GREENBERG SMOKED TURKEY,