29,
THE TUESDAY AFTER THANKSGIVING,
SO BE PREPARED.
>>> SINCE WE'RE TALKING HOLIDAY
TALK, WHEN YOU SIT DOWN TO
THANKSGIVING DINNER, YOU'RE
HOPING FOR A TURKEY MOIST AND
DELICIOUS AND PUTS A LOT OF
KITCHEN.
SO WE SENT PAULA TUTMAN TO FIND
THE TURKEY PREP SECRETS, AND I
UNDERSTAND YOU FOUND SOMETHING
NEW AND YOU'LL SHOW US THE
FINISHED PRODUCT.
I'M EXCITED.
>> Paula: I'M A LITTLE NERVOUS
AND EXCITED BECAUSE WE HAVE NOT
SEEN THIS THINGS SINCE IT WENT
INTO THE HOUR TWO HOURS AGO.
IT'S A SALT-ENCRUSTED TURKEY.
IT SHOULD HAVE TAKEN THREE HOURS
TO ROAST.
IT ONLY TOOK TWO ONCE WE
GATHERED UP OUR MATERIALS, IT
ONLY TOOK 15-20 MINUTES TO PREP.
OVEN AT 400 DEGREES.
WE HAVE NOT SEEN IT.
YOU WILL SEE IT FIRST.
IT'S GO TIME AT THE GOURMET
MARKET IN SHELBY TOWNSHIP.
VINCENZO AND HIS WIFE LOVE,
RESPECT, AND HONOR FOOD.
>> Paula: THE EXECUTIVE CHEF
SAYS PREPARING A TURKEY DOESN'T
HAVE TO BE HARD.
IT DOESN'T HAVE TO BE STRESSFUL.
AND THE FINAL PRODUCT DOESN'T
HAVE TO BE DRY.
A WORK OF ART TO THE EYE AND THE
TASTE BUDS IS AS SIMPLE AS
LEARNED TO PREPARE A SALT
CASING.
FIRST THE SHOPPING.
THERE' GROCERY SHOPPING AND
THEN THE EXPERIENCE OF ACQUIRING
FOOD.
INGREDIENTS.
32 EGGS FOR EGG WHITES, PURE
BUTTER, HERBS AND KOSHER SALT.
OH, AND THE TURKEY.
>> WHEN THEY OPEN THEIR HEART
AND HOME AND KITCHEN TO YOU, YOU
CAN'T BEAT IT.
ONCE THEY TURN BRIGHT WHITE, WE
ADD THE SALT TO IT.
WE'RE LOOKING FOR THE TEXTURE OF
WET SAND.
AND THEN WE PREPARE THE HERBS
FOR BENEATH THE SKIN
BRINING INFUSES SALT INTO THE
MEAT, BUT THIS LOCKS THE
MOISTURE IN WITH VERY LITTLE
SALT GETTING INTO THE MEAT.
IT'S IMPORTANT THAT NO PART OF
THE TURKEY IS EXPOSED WHERE
MOISTURE CAN SNEAK OUT AND THE
TURKEY CAN BURN.
>> Paula: SO IF YOU'RE GONNA USE
A THERMOMETER, THIS IS THE TIME
TO PUT IT IN SO YOU DON'T BREAK
THE SEAL.
>> YES.
TEMPERATURE IS 165 TO MAKE SURE
IT'S FULLY COOKED.
SEE YOU IN A COUPLE HOURS.
>> Paula: SO YOU GUYS WILL SEE
IT.
SAID.
COOK.
CHEF ANGELO SAYS THIS ONLY TOOK
TWO HOURS TO COOK.
THIS IS THE -- SIZE IT UP AND
LET'S SEE WHAT HAPPENS.
HE BREAKS THE CRUST.
IS THAT HOT?
CAN I HELP YOU WITH THAT?
OH, IT'S HOT!
OOH, THAT'S HOT!
HE HAS PUT A THERMOMETER IN
DEGREES.
>> Paula: SLICE IT UP, GUYS
DOES IT LOOK MOIST.
>> PRETTY GOOD.
COOKED?
>> IT'S ACTUALLY COOKED.
>> Paula: DON'T CUT OFF MY
FINGERS BECAUSE I NEED THEM FOR
MY JOB.
HOT, HOT, HOT!
CREDIT.
I WOULD BE SO NERVOUS TO COOK IN
MY OWN KITCHEN AND YOU'RE DOING
IT ON AIR.
>> Paula: I WAS AFRAID BECAUSE
WE HAVE NOT SEEN THAT THING.
THAT'S REALLY GOOD!
I CAN TASTE THE HERBS AND A
LITTLE SALTINESS BUT NOT
RIDICULOUSLY SALTINESS.
YOU CAN DO IT, IT'S EASY AND