NECK OF THE WOODS.
>> ALL-STAR THANKSGIVING IS BROUGHT TO YOU BY WALMART.S
BROUGHT TO YOU BY WALMART. ROCK THIS CHRISTMAS WITH
WALMART.
>>> IT IS TIME TO TURN TO OUR ALL-STAR THANKSGIVINGN TO OUR
ALL-STAR THANKSGIVING EXTRAVAGANZA.
EXTRAVAGANZA.
FIRST, WERE TALKING TURKEY. WE HAVE TEN TALENTED CHEFS WITH
US TO SHARE THEIR BEST TURKEY
TIPS.
TIPS.
>> HI, CHEFS. GOOD MORNING.
GOOD MORNING. >> HI.
>> HI. THIS IS CRAZY.
WE COULD MAKE THIS THING CIRCLE
AROUND. IT WOULD BE AWESOME.
YOURE STARTING US OFF, RIGHT?
TELL US ABOUT YOUR TIP.
>> WHEN THOR THE CAN I COMEE ER THE OVEN, YOU HAVE TO LET IT ER
THE OVEN, YOU HAVE TO LET IT REST.
REST.
ITS NOT GOING TO GET COLD. YOU WANT THE JUICES TO STAY
INCONTACT.
INCONTACT.
AND TO CARVE THE TURKEY, I TAKE
BOTH SIDES OF THE BREAST OFF, COMPLETELY.OF THE BREAST OFF,
COMPLETELY. AND I SLICE THEM.
I MAKE REALLY THICK SLICES WITH
THE BREAST.
AND I KEEP IT THE SAME SHAPE. AND I PUT IT RIGHT ON THEAPE.
AND I PUT IT RIGHT ON THE PLATTER.
PLATTER.
>> ALL RIGHT. LOOKS BEAUTIFUL.
LOOKS BEAUTIFUL. >> I WANT YOU TO TAKE YOUR
TURKEY OUT.
TURKEY OUT. REALLY PARENT LILY IMPORTANT TO
TURKEY DRY.
TURKEY DRY.
PUT IT IN THE REFRIGERATOR UNCOVERED.THE REFRIGERATOR
UNCOVERED.
>> YOU PUT THE RUB ON AND THEN
PUT IT IN THE FRIDGE.
>> YOU WANT TO GET THE MOISTURE OUT.OU WANT TO GET THE MOISTURE
OUT.
AND IMPORTANT, BEFORE YOU COOK IT, TAKE THIS SUCKER OUT. COOK
IT, TAKE THIS SUCKER OUT. THIS IS THE WISHBONE.
YOU WILL HAVE AN EASIER TIME
CARVING YOURER THE TURKEY.
>> WELL, HOW DO YOU GET -- NEVER
MIND.
MIND.
>> SHOULD I JUST LEAVE? WHATEVER. I JUST LEAVE?
WHATEVER.
ONE OF MY FAVORITE WAYS TO COOK A TURKEY, TO ENSURE YOU HAVEOOK
A TURKEY, TO ENSURE YOU HAVE MOIST BETWEEN THE BREAST AND THE
TIE, TO BUTTERFLY THE TURKEY.
ONE SIDE OF THE SPINE.
AND I GO TO THE OTHER SIDE OF
THE SPINE.
THE SPINE. ITS ALL RIGHT.
YOU HAVE STOCK RIGHT HERE.
AND YOU FLIP THE BIRD OVER.
AND YOU LAY IT OUT.
BY COOKING IT THIS WAY, YOU HAVE
A MOIST BIRD ALL THE WAY
THROUGH.
THROUGH.
YOU DONT HAVE THE PROBLEM THAT ITS DRY IN THE BEST.OBLEM THAT
ITS DRY IN THE BEST. THATS THE WAY TO GO.
>> THAT WAS SUPER IMPRESSIVE.
>> MY BEST THANKSGIVING TIP,
WARN THE HOSTS WHEN YOURE GOING
TO SPIN THE FLOOR.
YOU LIKE SPICES TO GET THE FAT
LEVEL DOWN.
LEVEL DOWN. >> A GREAT WAY TO GET FLAVOR
INTO THE TURKEY IS TO USE
SPICES.
SPICES.
AND THE BEST WAY TO USE SPICES IS BY BUYING THEM WHOLE,SPICES
IS BY BUYING THEM WHOLE, ROASTING THEM IN A HOT PAN.
AND THEN, YOU GRIND THEM UP IN
SMALL BATCHES TO USE.
>> IN THE BIRD OR ON THE BIRD?
>> USE THE SPICE RUB WITH THE
SALT TO GET THE SKIN CRISPY.
IN THE CAVITY.
>> AND BY THE WAY, LOOK HOW YOU
GOT USED TO THE SPINNING FLOOR.
THAT WAS REALLY GOOD.
>> I WANT A LAZY SUSAN EVERY
TIME I COME BACK.
>> YOU GOT IT.
YOUR SPECIAL INGREDIENT, CITRUS.
>> WHEN LOOKING, THREE THINGS
MAKE THINGS GREAT. FAT, ACID AND SALT.
JUST A LITTLE CITRUS MAKES THE
WHOLE DIFFERENCE.
WHOLE DIFFERENCE. LEMON OR LIME OR AN ORANGE.
AFTER YOU SEASON THE BIRD,
GARLIC
GARLIC GARLIC, A LITTLE SMOKED PAPRIKA.
AND A LITTLE CITRUS ON TOP, JUST
LIKE THIS.
LIKE THIS.
>> GOES A LONG WAY. >> HOLD ON, EVERYBODY.
HERE WE GO.
>> ALL RIGHT, ROXANNE.
>> WHAT DO YOU HAVE?
>> A KEY INGREDIENT, CALLED
MAYO.
MAYO.
>> MY FAVORITE TIP IS HOUSEMADE
MAYONNAISE, FRESH EGGS.
PIPE THAT UNDER THE SKIN OF YOUR BIRD.THAT UNDER THE SKIN OF YOUR
BIRD.
>> WHY?
>> ITS A DIFFERENT SHOW.
>> WHY DO YOU DO THAT?
>> IT FRIES THE SKIN AND
MARINATES THE MEAT.
>> WELCOME TO YOUTUBE.
>> THERE WE GO.
>> MELISSA HAS AN IMPORTANT TIP, ESPECIALLY IF THE COLOR OF THEP,
ESPECIALLY IF THE COLOR OF THE BIRD DOESNT SEEM RIGHT.
>> WHEN YOU TAKE YOUR BIRDS
TEMPERATURE.
TEMPERATURE.
GET A GOOD THERMOMETER.
WHEN YOU PUT IT IN, IT SHOULD BE
165 AT THE THIGH.
IF YOU CARVE IT, SAY YOU CARVE
THE BIRD.
AND IT LOOKS EVER SO SLIGHTLY PINK.T LOOKS EVER SO SLIGHTLY
PINK.
SOMETIMES THAT HAPPENS. >> SHOULD YOU COOK IT MORE?
>> NO.
>> NO. SOME BIRDS ARE PINK.
ITS THE DIET.
DONT FREAK OUT.
>> TRUST THE THERMOMETER.
>> AND LOOK AT THE TICKS CHUREXT
>> NICE TALKING TO YOU.
>> YOU HAVE THIS SEPARATED HERE?
>> ANYBODY THAT KNOWS TURKEY KNOWS THAT THE BREAST, THE WHITE
MEAT AND THE LEGS, THE DARK
MEAT, COOK AT DIFFERENT RATES.
THE LEGS NEED A HEARTIER COOKING
METHOD.
METHOD.
WERE GOING TO BRAISE THEM
SEPARATELY AND PUT AEROMATICS IN HERE.ATELY AND PUT AEROMATICS IN
HERE.
>> IT SMELLS WONDERFUL. >> SOME WINE, AEROMATICS, SOME
STOCK, LET THEM COOK OFF SLOWLY.
WERE GOING TO PULL THEM OUT.
YOU CAN USE ALL OF THE LIQUID IN
HERE.
HERE.
NONE OF IT GOES TO WASTE.
MAKE A NICE GRAVY.
>> I SAW AL NIBBLING. >> WERE FRYING OUR TURKEY.
>> ONE OF THE BEST WAYS TO
PREPARE THE TURKEY IS TO DEEP
FRY IT.
FRY IT. HEALTH AND SAFETY ISSUES.
ITS KIND OF SCARY.
WERE GOING TO HACK IT UP,
PIECES.
I LIKE TO PUT A LITTLE CRUST,
LIKE A FRIED TURKEY, IF YOU
WILL.
YOU HAVE A GOOD SIZZLE, DELICIOUS. GOOD SIZZLE,
DELICIOUS. GORGEOUS, JUICY, CRUNCHY.
>> NOW, I SEE WHY YOU WERE
NIBBLING.
NIBBLING.
>> ANYBODY ELSE HAVE VERT GOIGO. >> YOU HAVE A GLAZE FOR US.OIGO.
>> YOU HAVE A GLAZE FOR US.
>> WHATS SO FUNNY, BOBBY?
BOBBY IS MAKING FUN OF ME
BECAUSE HE LOVES ME.
THE EASIEST WAY TO GET A GLAZE OUT OF YOUR PANTRY IS ONE PART
JAM OR PRESERVES, TWO PART
STOCK.
STOCK.
HERE I HAVE APRICOT JAM.
A LITTLE TURKEY OR CHICKEN
STOCK.
I HAVE ROSEMARY, THYME AND SAGE. YOU MIX THAT INTO A POT.ND SAGE.
YOU MIX THAT INTO A POT. WHEN YOURE DONE WITH YOUR
TURKEY, GO OVER THE TOP.
I HAVE THIS PIECE RIGHT HERE.
REACH AROUND AND LET ME KNOW
WHAT YOU THINK ABOUT THAT?
>> VERY MOIST.
>> IT BRINGS THE SWEET PRESERVES
AND A SAVORY MOMENT.
>> THANK YOU, SUNNY.
REMEMBER, SPIN US AROUND MORE.
REMEMBER, YOU CAN FIND THESE