Dark meat turkey that he rolled around
a beautiful mushroom stuffing.
He is going to show us how he rolls
Rolls
For Thanksgiving by doing a rolled turkey, yes?
Yes, Thanksgiving my personal favorite holiday
no religious boundaries
and we all have something to be thankful for.
That's right.
(applause)
But I will tell you, we don't enjoy turkey enough.
Thanksgiving everybody eats turkey and loves it.
I think we should be eating turkey all year round.
My favorite part of the turkey is the dark meat,
the leg and the thigh so we're going
to show you how to make an extra lot.
Swap in your mushroom, shiitake mushrooms,
oyster mushrooms are some of my favorite.
You can do a beautiful mixture of mushrooms.
You can do whatever kind of mushrooms you want.
Brown them, once they're browned a little bit
de glaze a little bit of white wine.
Delightful.
So it's nice.
Evaporate the white wine.
Get rid of all the alcohol content.
Make sure it's nice, always season everything from above
with a little salt and pepper and then a ton of
Thyme.
I mean a ton of fresh thyme, see what we turned this into?
Beautiful and then you finally chop it.
It's almost similar to a Duxelle
Similar to a duxelle, which is a mushroom filling.
But what we don't want is it be too pasty, right?
So you leave some integrity, leave some
character, if you will.
So what are we doing now?
We are going to de bone this leg and thigh
into one piece being very careful.
He's trying to use, you have to have a very sharp knife
to do this, you can ask your butcher to do it for you
as well, if you're not proficient with a boning knife.
You want a nice sharp tip and you're following
the edge of the bone, you're separating bone from the meat.
Are you cooking for a lot of people this year?
I'm always cooking for a lot of people.
When do we not cook for a lot of people, it's what we do.
Do you spend any of the day in the restaurants
or are you at home?
I usually prep a lot at the restaurants
but I do like to be home for the holidays.
How wonderful.
I think my job is tough enough
to not be home on Thanksgiving with my family.
I can't do it, so do me a favor.
Will you kill that, Oprah, Oprah,
Sure.
Oprah, would you just not stand there for crying out loud.
She is scared to go near the flame.
She's wearing paper!
(laughter)
With a chef knife or a clever, see what we did there?
I can't wait for people at home to be trying this one.
Hack, hack, hack.
Maybe just ask your butcher to de bone it for you.
By the way,
It does look hard.
It does look pretty easy.
(laughter)
We even had one made ahead of time, so you can see, boom.
There we go.
What you want to do is remove all the tendons
and all that kind of stuff so it doesn't get
in your way of cooking.
Now what do we do now?
We always, season.
You're going to roll your bird.
Season, season, season, season, season.
A lit bit of mustard.
Yes.
A ton of flavor.
A lot of mustard.
Ad some flavor into it, don't be afraid.
We have more of that fresh thyme?
Yeah we got more of that fresh thyme.
Then we're going to take some of that mushroom mixture.
We're going to make that nice roulade filling.
And how much meat do you tell people
to prepare per pound, Chef?
I've been sold up a pound
Like per person.
A pound per person.
A pound per person, right?
Yes.
Because once it shrinks a little, when it cooks
and everybody wants a leftover.
There's a lot of bone, so it's tough.
So I'm always, the more the merrier
when it comes to this kind of stuff.
Now do you do this to the dark meat and then
cook the breast separately?
I do, I'm not a fan of the whole roasted bird.
I think No neither am I.
Because they cook it
two different times. It's like the storybook.
The meat doesn't cook properly.
I know it looks great when you bring
that beautiful bird out to the table
with the stuffing coming out.
It's just not realistic, okay?
It's not?
Your dark meat is not going to be cooked
and your white meat is going to be over cooked.
So I think it's pretty, I'm a big fan of frying.
You can do it on your barbeque outside or your smoker.
Yeah we usually do one smoked bird and one roasted bird.
To me Thanksgiving is all about the five F's.
Family, The five F's?
Family, food, friends, frying, and football.
(laughs)
If you want to do it a few days ahead of time,
even freeze them and have them in the freezer.
Pull them out and use them anytime you want,
when it's not Thanksgiving!
And we've got a couple of stuffed back here.
Here, I'll drop the oven down for you.
You can throw it in the oven chef.
Okay, we're back with Chef Avon.
He's carving up his turkey, it's dark meat turkey
that he rolled around in beautiful mushroom stuffing
and he is rocking an electric knife
that I'm quite afraid of but you say you actually,
I have an electric knife at home and I use it
once a year on Thanksgiving.
On Thanksgiving.
My new thing,
Serve on the cutting board.
I agree.
It's beautiful, all the juices.
Of course it is!
If you have some good crusty bread
you just mop it right off the cutting board.
(applause)