- I am really stressed out about finding this turkey
because I've called twelve different butchers,
twelve different farms and I'm like,
I don't know if this is possible.
We're praying for a zero waste miracle.
- Do I have to kill the turkey myself?
Zero, z-zero, z-zero, zero waste.
I'm gonna be trying to cook a turkey
(turkey gobbling)
zero waste.
I think that it's gonna take way more time
to find a turkey zero waste and way more money
because we're probably gonna have
to go to a specialty place.
So I think that Auri found someone.
Auri what's going on?
- Okay great, okay, okay thank you.
We got a place!
- [Joyce] Yay!
All right so we're here!
- I have two different size pots
and also a big reusable bag just in case.
I don't know what, how big this turkey's gonna be.
Wow!
- It's 18 pounds.
I love turkey.
Especially the turkey leg.
The turkey leg is my favorite part of the turkey.
Did I mention I love turkey legs?
- So we took the turkey out of the bags
and I'm washing the reusable bags with scalding hot water
and soap, because you don't wanna mess
around with turkey juice.
- I think we're gonna make a great zero waste turkey.
- Yes.
- So we're gonna make some butter guys.
- Using whole cream in a reusable bottle.
- So I'm just gonna turn the thing.
So I'm just gonna pour it in here.
And now we just...
(blending noise)
Butter!
- [Auri] Here's our butter.
- Butter!
So, we all know the main dish is the turkey today,
but what's turkey without some sides.
So we are going to be cutting up potatoes
and cutting up some onions and putting it in the bottom
of the pan to be roasted perfectly.
And making some brussel sprouts and broccolini.
We're also gonna cut up some lemons and put it
in the turkey roast.
- I got all these things package free from a local store
in L.A., called Cookbook.
- So the inside of the turkey came with some,
I would say waste?
- Yeah.
- We were expecting it to be plastic.
But it turns out it was actually paper.
- [Auri] Cute, so cute!
- [Joyce] We love a good liver.
- So I'm a vegetarian but every year,
I cook a turkey with my grandma.
Oh, damn, there's still a feather on that thing.
You gonna pluck it?
That's some freshly butchered turkey.
- And then we just put it in there.
- Zero waste also means trying to reduce food waste.
So we're taking all our vegetable scraps
and we're gonna be making a soup with it.
As well as with the bits of the turkey.
But first we're gonna roast it for 30 minutes.
Once you carve the turkey, we're gonna take the carcass
of the turkey, we're gonna make a soup.
- I love that.
- [Auri] Oh lord.
- Oh God.
- This is gigantic.
- This thing is so big.
Thanksgiving for my family is a really big deal.
We love being around each other, cooking.
My dad is the best chef that I ever met.
And his thanksgiving meals are always grand.
It looks like the table from the Beauty and Beast movie.
It's also time where we do musical performances and plays.
And listen to a lot of Haitian music,
'cause you know, Haiti.
- We did find this little plastic piece in the turkey,
holding its legs together, but we took it out
'cause we didn't wanna cook it.
- So now, we're gonna butter the turkey
and add herbs and salt.
- I'm putting the butter underneath the skin.
- You see how Auri gets in there?
- I'm getting a little too in there for my liking.
So what do you do when you make stuff?
You don't touch it with your hands?
- I usually don't cook.
It's nothing I love more than a turkey leg
So I'm gonna make sure it's nice and buttered down.
Want to get into every single crevice.
- You're making me feel uncomfortable
with this tone of voice. (Joyce laughing)
I don't know what's happening.
I'm stuffing some garlic underneath the skin.
- Also, we've been washing our hands
throughout this whole process.
- We're gonna put some salt on it too.
- Oh God!
- What?
- You didn't hear that?
(squelching noise)
- Ew!
No don't do that.
(Joyce laughing)
We're gonna put some herbs too.
Some rosemary.
Make it look like Julius Caesar.
- Aw, I love him.
Now we're gonna go put it in the oven!
- Turkey, turkey, turkey, turkey.
It's gonna go in the oven at 325
for about four and a half hours.
The rule is, 15 minutes per pound of turkey.
- Ah, don't we love math?
(smooth jazz music)
- We've been basting every half hour like good basters.
- [Joyce] Like good basters.
- [Auri] It's really gigantic and hard to get out.
It's heavy.
- I am so excited.
It smells so good.
- So there's also this little plastic thing
that says when it's cooked.
But we have our own meat thermometer,
but that's also gonna be a part of our trash.
- [Joyce] Back in the oven.
(smooth jazz music)
It's ready!
- [Auri] Oh wow, what a bird!
- Now we're gonna test the meat temperature.
- Gotta put it in next to the bone to get the best reading.
Oh, oh, keeps going up.
It's at 170.
- 170.
- Which is great because it needs to be at 165
for it to be safe to eat.
No one's gonna die.
- No one.
- We cooked a turkey Joyce.
- We cooked a turkey.
- We cooked a whole turkey.
- A huge turkey.
- We didn't even have a fight!
- No! - I always fight
with my family.
- Yeah (Auri laughing)
How could I fight with you Auri?
I love you.
- I love you.
- Look at it.
Our turkey!
Our 18 pound turkey.
- It's a little burnt on the top,
but it's still gonna be tasty.
- Honestly, I'd rather have it well cooked than undercooked.
- Okay I'm gonna carve into this puppy.
- [Joyce] I'm so excited that she's wielding the knife
and not me.
- [Auri] I'm not making any promises
like I know what I'm doing, but...
- Looks beautiful. - A steaming hot turkey leg
for my babe. - You know, you know
I love turkey leg daddy.
Wow you're really going after this Auri.
- [Auri] Just cutting into a carcass.
- [Joyce] And you're not gonna eat it.
Okay so we did it!
- [Auri] Let's eat!
- [Joyce] Yes, let's eat!
- [Auri] I'm gonna watch you eat this turkey.
- Get that gravy.
(hums)
- Is it okay, is it dry, is it moist, tell me, tell me!
- It's moist.
- Can you taste the herbs, the lemon?
- [ Joyce] Very like it was cooked under a roast,
over a fire.
- [Auri] Try the potato.
- I definitely garlic notes.
I like how it's soft, but then it has a bit of a crunch.
- The greens are super tasty.
- Let me try 'em.
I never had what is it,
brocochini? - Broccolini.
- Honestly, it's just bougier version of broccoli.
- I love it.
- Maybe we are Tasty chefs.
- Definitely not.
So we lost some time because we had
to call a bunch of places, but we only had
to go to one place.
- [Auri] This is all the trash that was in the turkey.
This is so impressive.
- Yeah.
How does this stack up with other turkeys?
- [Auri] Looking online for an 18 pound organic turkey,
the average price was around $120.
And we got this turkey for $54.
We gotta go give this turkey to some people.
We're gonna go give this to needing people,
'cause it's just us.
- It's just us. - We made an 18 pound bird.
- Happy Thanksgiving!
- We took the carcass and the bones and we're making a stew.
- The noise you're making.
(both laughing)
And it's gonna be a soup for Joyce.
Because Joyce doesn't have to buy groceries
for the next week.
(singing)
Turkey day, it's turkey day.
I'm gonna eat some turkey leg.
Zero waste turk-turkey day!
Zero t-turkey day!
It's turkey, turkey, turkey, turkey.
Turkey, turkey, turkey, turkey, turkey, turkey, turkey.
Turkey day!