>>JENNIFER WAUGH: THANKSGIVING IS LESS THAN A WEEK AWAY AND ALL MORNING WE ARE HELPING YOU
AVOID SOME OF THE MOST COMMON
COOKING MISTAKES. YEAH. YOU DO
NOT WANT YOUR TURKEY TO LOOK
LIKE THAT. MEL IS LIVE AT FSCJ
THIS MORNING. MEL, YOU ARE
TALKING ABOUT THE BIGGEST
MISTAKES, WHETHER YOUR TURKEY
ISN’T THE FROSTED.
>> AND THEN EVEN SOME GRAVY
ISSUES.
>>LAUREN VERNO: YEAH, YOU
KNOW, FIRST I WANT TO START
WITH THIS ONE. THE CHEF GREAT
TO BE HERE AT FSCJ BROUGHT
THIS UP AND I NEVER THOUGHT
ABOUT IT WHEN YOU’RE SELECTING
THE PROPER POTATO FOR MASHED
POTATOES, WHICH APPARENTLY IS
ONE OF THE BEST LOVE SIDES
HERE IN FLORIDA. WHAT’S THE
DEAL? BECAUSE ONE OF THESE IS
GOOD. THE OTHER NOT SO GOOD.
>> ASCERTAIN THAT WE WANT TO
GO THE REST OF POTATO. THIS IS
A WHITE POTATO WHICH TYSON, A
THROAT AND WONDERFUL AND SOON.
BUT FOR MASHED POTATOES, IF
YOU WANT A LIGHT FLUFFY MASHED
POTATOES, IT’S THE RUSSIANS.
THE TABLES ALSO KNOWN AS THE
IDAHO THE REST OF THE FROM SO
THIS ONE, IF YOU HAD A WITH
HOLD TOGETHER AND GOING TO
KIND OF NICE, INDEED. I WAS
REALLY GO GRAB THE REST. ARE
THE BAKED POTATO? ALL RIGHT.
SO FIRST, LET’S TALK ABOUT THE
STAR NEXT. LET’S TALK ABOUT
THE TURKEY.
>> THE FROSTING, THIS BABY
PEOPLE SHOULD REALLY START TO
THINK ABOUT THIS TODAY OR
EARLY TOMORROW. YEAH, WE
TRYING TO USE THE FIGURE OF 5
POUNDS PER DAY. SO IF YOU ARE
GOING TO BE DOING A TURKEY,
THAT’S 25 POUNDS FOR US TO GET
OUT OF THE REFRIGERATOR. NOW
HER OUT OF THE FREEZER NOW,
RIGHT?
>>LAUREN VERNO: THE
REFRIGERATOR. OKAY. NOW THERE
IS A WAY TO SPEED THINGS IT’S
REALLY ANNOYING BECAUSE YOU
GOT TO KEEP THE WATER GOING
AND YOU HAVE TO RECYCLE SOME
OF THE ICE. YOU KNOW, YOU
REALLY HAVE TO BE MINDFUL OF
IT. BUT YOU TALK ABOUT THAT
QUICK OR CALL. YEAH, YOU CAN
DO A QUICK ARE YOU RUNNING
WATER CONSTANTLY OVER THE
TURKEY AND
>> YOU JUST HAVE TO WATCH THE
TEMPERATURE. YOU AS LONG AS
YOU KEEP IT COOL, IT WILL. THE
FROST, THOUGH, THAT WE USE
WARM WATER, YOU KNOW, IN
BRIGHT FOR THE TOP HONOR TO BE
FAIRLY WARM AND I TAKING OUT
NOW. DON’T THINK I MEAN, I’VE
DONE THAT FOR IT’S IT’S VERY
OKAY. SO THIS IS ABOUT A 10
POUND BIRD. WE TALKED ABOUT
SIZE. YOU SAID THE SMALLER THE
BIRD, THE YOUNGER AND THE MORE
TENDER IT WILL BE. GOING TO
THE AS THE BIRD GROWS BECAUSE
THE MUSCLE TISSUE JUST THAT
BIGGER AND MORE TOUGH. SO THE
YOUNGER BIRD THAT’S USUALLY OF
LESS WEIGHT IS GOING TO BE
MORE TENDER AND YOU CAN STICK
TO THESE BABIES IN THE OVEN.
IF YOU HAVE A BIG, A BIG CROWD
COMING OVER. ALSO IN THE DEEP
FRYER, YOU SAID YOU DON’T WANT
TO GO OVER REALLY 10 POUNDS
BECAUSE YOU COULD RUN INTO
SOME PROBLEMS WITH THE DEEP
FRIED TURKEY. WHEN YOU WHEN
YOU GET A BIG TURKEY, FIRST OF
ALL, IT’S GOT TO BE ABLE TO
FIT IN THE FRAME. THAT’S ALL.
AND SECOND OF ALL, WHEN YOU
PUT THE TURKEY IN THE FIGHT
HAS TO GO SOMEWHERE. SO IF
THEY HAVE A LARGE TURKEY COULD
OVERFLOW CAUSE A FIRE. ALL
RIGHT. SO THINK ABOUT THE SEE
HOW THIS GOOD HURRIES AND THE
BROWN GUNK AT THE BOTTOM.
>> THAT’S WHAT MAKES A GOOD
GRADE THE RIGHT WE WOULD LIKE
TO WE CAN MAKE OUT OF THAT.
SOME OF THE TRICKS TO DOING IT
ARE, YOU TAKE THE TURKEY OFF.
AND I PUT IT RIGHT ON THE SO.
>> AND I SPRINKLE THE FLOUR
INTO THE END OF THE FAT COOK A
LITTLE BIT AND MAKE A GOOD
BITE OR CALL THE RUE. AND THEN
I HAD A CHICKEN STOCK OR
TURKEY STAR TO THAT
>> WHAT IT TOOK OUT A LITTLE
BIT. YOU HAVE A PERFECT
TRAINING GROUND JUST KEEPS
HERNANDEZ THE WINNER OF THE
LOVE, THEIR RIGHT COOK THAT
FLOWER BECAUSE AND THAT TAKES
AWAY SOME OF THE FLAVOR, OK,
REAL QUICK. I KNOW WE DON’T
HAVE LIKE A MINUTE, BUT SOME
QUICK RECIPES. RILEY, MY
PHOTOGRAPHER AND I WE TRIED
THE SOME WHIPPED CREAM THAT
YOU MADE AND TELL YOU THE
STORY ABOUT STUFF HAS NOTHING
ON THIS IT’S QUICK AND EASY.
IT’S QUICK AND EASY AND JUST A
LITTLE BIT OF SUGAR WHIPPED
CREAM AND LITTLE BIT OF AN AND
WITH IT UP AND MY MY FEELING
IS DON’T OVER WITH IT SO THAT
>> YOU KNOW, TOUGH THAT YOU
CAN, YOU HOLDS FOR HIM TO MAKE
IT. MY SON SMOOTHER, LIGHTER.
>> WHAT THIS IS WORTH THE
PEOPLE. I’M NOT BIASED OR
ABOUT THIS YEAR. I’M GOING TRY
THIS OK AND REAL RELISH WANTED
TO QUIT BECAUSE WE’RE RUNNING
OUT OF TIME. YOU CAN GO TO
TAKE SUGAR SOME WATER. YOU’RE
GOING TO LET IT GET WARM AND
ALMOST LIKE CAN BE AS SOON AS
THAT HAPPENS. DROP YOUR FRESH
CRANBERRIES AND THERE AND AND
THERE WILL START POPPING AND
THE JUICE WILL COME OUT. IT
WILL THIN DOWN THE SUGAR.
>> AND THEN AT THE VERY END,
ADD SOME USE, THE LITTLE
KIDDIES ORANGE SEGMENTS AND IT
WILL MAKE
>>LAUREN VERNO: THAT’S THIS.
UH, WELL AS YOUR GUEST PARTY
PEOPLE THIS WOWS THAT YOU’RE
NOT PULLING OUT THE
CRANBERRIES IN THE CAYENNE,
YOU’RE NOT PULLING OUT THE
STORE ABOUT STUFF. PEOPLE
REALLY THINK THAT YOU ARE A
CHEF. I APPRECIATE YOU. YOU
ARE I WOULD THINK YOU SO MUCH
FOR SPENDING TIME WITH I HOPE
WE GET SOME FOLKS AT HOME.
SOME GREAT TIPS. YEAH, I HOPE
EVERYBODY’S BILL TURNS OUT ONE
OF THAT BANKS GIVING BACK TO
YOU IN THE I HAVE LEARNED SO
MUCH, MEL. I’M LOVING THIS.
PUT EVERYTHING, WARM IT ON A
THIN SHEET WARMING ON 300
DEGREES FOR ONLY 15 TO 20 I’M
GETTING AND KEEPING, YOU KNOW,
ACTUALLY BEEN TAKING NOTES.
WELL, I’M JUST RELISHING THE
MOMENT AND REALLY WANTS
LEFTOVERS. NOW.
>> I DON’T KNOW IF MELANIE IS
GOING TO BRING IT DEFINITE
SENDING A TEXT MESSAGE PHOTO
JOURNALISTS. RILEY STORY IS
NOT GOING TO LET WE’VE GOT.
MA’AM PULLS. SO RILEY IS GOING