Hey I'm Stacy I'm going to be making garlic mashed potatos today for one of the sides
going to smoke the garlic for the mashed potatoes
just cut the top of it off
so the smoke has a little bit of access to the garlic
gunna chop that off right there
kinda see the garlic a little bit so that will be
what we want
just leave the skin on once it's smoked it'll be easy to remove from that
so we don't you worry about that
right now
just going to take a little bit of olive oil
just kinda do a little drizzle
can even get a little on the foil
gunna take a pinch of salt
onto the garlic
then we can just roll it up the turkey's on right now
and we'll just
throw it out there
I think I'm just going to cut them in half
just going to let them be larger pieces for now
I always make
something kind of different every year whatever i'm inspired by different
ingredients
got some fresh green beans
these are actually local from johnson family backyard
so we are just going to snip them off and once I have enough
I'll just rinse it
just going to throw some shishito peppers in there they are Japanese frying
peppers
they're not spicy maybe one in twenty are actually spicy they add a lot of
flavor we're going to grilled those up as well as the green beans make a little
vinagarete and toss it all together and that'll be a green bean
side dish for thanksgiving
I'm just going to toss it all together
that way the shishitos get a little bit of oil
gunna take a pinch of salt
kinda messy
so we've got our green beans nice and tossed in olive oil
we've got the shishitos also in there
the grill is nice and hot
i can put my hand over it without having to pull away
we're not using charcoal
we took some of the coals
from the smoker where we're smoking the turkey
and that's what we're going to grill our peppers and green bean mixture on
so i'm just gunna put
them on the grill so they get nice and charred
hopefully they don't fall through the grate too much try to be really quick and
kinda get 'em on here
if we putthem on the other way they're gonna fall through the grate so we gotta make
sure
to be careful
we don't wanna loose our precious
mixture here
you have to be really fast here
it's gonna get tricky
so these are starting to really get some color i wanna make sure i don't burn them
kinda gonna move them around a little bit
as the olive oil drips
down you're gonna get a little bit of flare-up
shouldn't be too bad though
that's kind of what i'm looking for on the shishito a
little bit of blistering skin
I like a really snappy green bean
so I'm going to probably pull them off
before they get cooked too much
so little bit of of color little bit of char
keep them nice and crisp
these guys
pick them off as you see 'em start to get really done
we've been grilling these for about ten minutes
i've been manning the grill the whole time
as they're getting ready i'm pulling them off so those are done
take them back inside and we'll start working on our potatoes
alright
so we're an hour and a half into this turkey cook we maintained between three
hundred three hundred twenty-five degrees the fire's not quite as clean as i
would like gonna open up the lid and check it for color I
suspect it's about time to wrap it and i'm also gonna put a ton of butter in there
to keep it moist and add some fat
because turkey is a pretty dry meat and I wanna add fat to it to help keep it moist
well i declare it is dark enough
we're going to wrap this thing
when you pick these things up
be really careful
not to pick it up and
pour all the juices out of the cavity that's a really easy way to burn the
crap outta your foot
I'm going to temp it in the breast right here and in the side
just to get kinda an idea
even though it's a real small turkey
it's a small cooker and it's just going to take a while
we're going to poke it right about there be careful not to
let the the tip of the probe hit a bone or anything you don't want to poke all the way
through the cavity right now i'm at one fifty nine point three on the breast getting
real close
but the thing is
is that the breast is going to cook a lot faster than the thigh the thigh is the
thing that you really need to be careful of we'd hate to have this perfect and
that still bloody
going to put it right in there well you know it's one sixty
two point one so it's chugging along pretty good this makes me feel like the cooker's been cooking
pretty evenly
I suspected the breast would be way hotter than the thigh
I was wrong
we don't have much longer
and that's great because I'm getting pretty hungry
and it smells good too
I'm going to cube up a pound of butter
this is a secret ingredient to any
turkey or chicken
it's actually the secret to life
hahahahahahahahaha
i think this might end up pretty good
you pretty much make it a foil tent
you wrap it up that way
seal it up pretty good im just going to let the butter melt to the bottom
going to cook it, the foil is going to retain moisture in there
It's going to melt and get really good
its final temp is going to be one sixty five that is the same
temperature for poultry
shut the lid
or not shut the lid
wanna check your garlic
oh look at that
pull it off and see what it looks like
you wanna give it a good squeeze
make sure it's really nice and tender
it'll kinda start to come up out of the skin
it's ready to go
we'll just pull that off
if im lookin I ain't cookin
I've got our green been and shishito pepper mixture
all grilled up ready to be
tossed in a vinaigrette
you could buy a vinagrette from the store i'm just gonna make a really quick
one
i've got some chopped onion probably about two tablespoons about a tablespoon of
mustard i like champagne vinegar
little bit of that
and
a pinch of salt
a little bit of pepper
and i'm just gonna poor in slowly some olive oil the mustard helps emolsify
the vinaigrette
that way your vinigar and olive oil
aren't separating
like crazy I think it also adds a nice taste I'm just going to pour my mixture
over
the green beans
and peppers
I've also got
some toasted almonds
just kinda depending on how much you like
just gonna mix it up a bit
this could be cold it could be warm
I think warm would be better so we're also going to add some blue cheese you could add feta
kinda break it up a bit
throw it in there
it definitely adds a lot of flavor and you wanna make sure and
taste it
add a little extra salt if you like
and that's it
will you hold this strainer for me
you're not going to burn me are ya? I've been burnt before
oh hot potato
I'm going to mash them by hand. I left the peels on them
so they're kind of more rustic and chunky
and we'll add a little bit of salt
to get a little
flavor
in there
and because its really hot we're going to add some butter now so we can melt the butter in
the potatoes
I like a half a stick
at least
they kinda melt
kinda cover it up a little bit
for a moment
will check on our garlic
get it out of its little pods here
i love garlic you don't have to use the whole thing you could save it and use it
for something else
but I kinda think I wanna put all of it in and make it crazy garlic-y
let's just squeeze it in there
just call it a day
mash this stuff up
the butter's kind of finding little pockets in there its all melted
i've got cream and i've got milk
we're just going to add a little bit of both and I kinda wanna add a little more butter
I'm thinking maybe another two tablespoons
so that brings it up to six tablespoons total. throw that in there
oh baby
lets add a little bit of cream first
three tablespoons
sounds good give a good mix
its kinda got a slight smoke to it
buttery and creamy
smells delish and then maybe just like a couple more
tablespoons of whatever kind of milk you have on hand
throw a little bit of pepper in there too and that's it
they're hot and ready
we could keep them warm in a low oven until we're ready to serve the turkey
or you can make them the day before and just cool them off and put them in the fridge
overnight
that's done
and I'm going to clean up my mess