This is the way we cook turkey in restaurants.
We make turkey in pieces.
Whole pieces of breast, so I ordered two,
they run about two pounds, boneless turkey breasts.
So this is all white meat
and this will feed up to eight people.
I put them in giant cast iron skillet
with just salt and pepper.
That's all I've done.
We've got the oven getting nice and hot to 375.
So I've got some melted butter,
and I literally just put in equal amounts,
about a quarter cup each,
of grainy mustard and an upstate New York girls best buddy,
maple syrup.
An enormous amount of rosemary,
another good friend of poultry.
Everybody's in the hot tub,
and you mix that all up together.
And this becomes your maple, mustard, butter, glaze.
So I'm gonna put a little of that turkey stock
in the bottom of our big ol' cast iron skillet.
I'm gonna pour the glaze over the top,
and then about halfway through, in about a half an hour,
we're gonna baste this sucker.
Goldie can you close this oven for me?
Wow that's heavy.
Okay.
Birds away.
Here's the two turkey breasts, just carve 'em up,
throw a little fruit, whatever you got in the drawer,
around it, make it look pretty.
And I have brought up to a boil from cold water,
put a lid on it.
One potato per person.
We're gonna make some smashed garlic boursin cheese
mashed potatoes.
I also put in a lot of crushed garlic.
Smush the garlic, throw it right in with the potatoes,
and we'll grind it all up together.
So we're gonna drain our potatoes,
and put them back into the hot pot.
Then we're gonna transfer the potatoes to the food mill.
That's the doohickey you put on top of the pot
to grind up all the potatoes.
Then you put the doohickey up on top of the pot.
The figure friendly version of this,
you can make exactly the same dish with cauliflower.
It's a fabulous alternative side dish to mash potato.
We're gonna add a little melted butter.
Some lemon zest, it's already got garlic in it.
Any chopped fresh herbs you like,
I'm gonna go for chives and garlic in mine,
because my secret ingredient in my herb mashed potatoes,
take a little bit of help from the store, this is boursin.
Garlic and chive soft cheese, yum.
Boop, the whole sucker goes in there.
(audience clapping)
And that's it.
Stir this together,
add a little milk to make them as creamy as you like.
There's our mashed potatoes with the boursin cheese.
So guys, for our 60 minute Thanksgiving,
I'm doing the easiest side dish, kinda like ever probably.
I just put some garlic and shallots in a skillet.
The thinner you slice them or the finer you chop them
the quicker they cook.
Like literally, two minutes.
Add any dried fruit you like,
and they'll plump while you're cooking up your greens.
We're making greens with fruit and nuts.
Toast up any nuts you like,
my mom even likes this dish with smoked almonds,
like the Diamond in the can you know.
Some chopped smoked almonds are tasty.
I toasted up some hazelnuts, I'm crazy from hazelnuts.
So we just toast up the nuts a couple minutes,
all the ovens are hot, just throw 'em in the oven
till you can smell them and that's it.
And then you just wilt in a bunch of greens.
I have spinach and I have kale.
Wilt it into the pan, salt, pepper, nutmeg,
add the nuts, done!
I'm going to wilt these greens down, as they wilt down
we can fit more and more into the pan.
I just added the nutmeg, salt, pepper.
We'll add the nuts last second,
and we're gonna finish with a little acidity.
Some vinegar, right after this.
(audience clapping)
Okay guys, so as I said, once you get all your greens
wilted into the pan, you just finish with a splash
of sherry vinegar.
I use my balsamic drizzle on this.
Literally it's done in less than five minutes,
and then you top that with the toasted hazelnuts.
(audience clapping)
Here's the nuts that go up on the greens.
(audience cheering)