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0:00
Hey guys, I'm Brad Leone from Bon Appétit, Chris Morocco from Bon Appétit, and we're gonna be answering some questions off, off the old Twitter and you know, let's have some fun, get going.
0:00
This is Thanksgiving support.
0:00
First question.
0:09
First question, this is from A. Truss F 78.
0:18
I'm cooking turkey for the first time in years, should I dry brine or wet brine?
0:30
I have a bottle of Sweetwater spiced turkey brine in the cupboard just in case you take a three-order spice.
0:30
It's right over your shoulder.
0:31
Over the shoulder.
0:31
Do yourself a real nice dry brine.
0:33
Brining a turkey, specifically dry brining, does a couple different things.
0:38
So it's introducing salt into the turkey and it's also ultimately gonna help you dry out the skin so you're gonna get deeper browning, you're gonna get more flavor, and you're gonna get crispier skin if you want it to be delicious, not just on the outside.
0:51
You know, so many turkeys I've had at Thanksgiving where you slice it and it's salty and tasty on the outside, but nothing, no seasoning on the inside.
0:56
And when you brine for at least a day, I mean, you can do it for 12 hours if you need to, you're gonna penetrate all the way through.
1:05
It just really is kind of a game-changer.
1:06
Yeah, next question.
1:06
Fresh blunts, add fresh blood, best potato for mashed potatoes.
1:12
I kind of can't stand a starchy potato as a mashed potato.
1:17
Anything in the Yukon family is what I call the new Conny family, for sure.
1:25
Alright, coming in from at Hope Dealer 101, how do you prepare brussel sprouts?
1:28
My favorite way to do Brussels sprouts is if you know, like I love them deep fried, but that's usually impractical for most.
1:35
The next best thing, high temperature roast, just lightly coated with oil, halves, have got a nip, yeah, so I like the nip, you know, right, you nip, fall off the little shaggy, I dip, and then we, and then I like the half right down the bone there.
1:48
So we'll put them in a bowl, we'll toss them with a little olive oil and salt.
1:53
We'll toss it to us, yeah, there we go.
1:53
So we want to place these face down so that we get, you know, if you put it on like that, you're only gonna get a little bit of surface area, it's gonna pick up a little bit of browning on that round, and then now we got this nice little flat face, you put that down there, the whole thing picks up color, and then the other, Oh, what's have you got there?
1:53
450, 415, high heat, very well.
2:13
Check out them in 20 minutes, give 'em a little toss if we need to.
2:16
I'd imagine they're gonna take 30.
2:19
Here's what I'm feeling for the Brussels sprouts, yeah, talk to me, talk, talk to me.
2:25
I want a little saucepan, melt some butter, maple, hot sauce, or salt.
2:25
Why the saucepan?
2:29
Just so that the butter can melt and then we can like do another toss, toss.
2:32
So the brussel sprouts, like we can, you know, whatever, come out ripping hot, you got our butter, you got the other things you mentioned right back in the big, little big bowl, yeah, that's it, right in there.
2:43
No salt, I know.
2:48
No, man, no saucepan.
2:48
Alright, I'll get the bowl, that's what we're looking for, as you get them, dump them right in here, huh?
2:48
Alright, nice, nice, alright, great job.
2:48
Boom, in goes the butter, alright, here we're gonna put a little pinch of black pepper too, okay, yeah, yeah, like you're playing the garlic, that's a touch hot top and then what you thinking, a little maple, yeah, and hot sauce, almost like you were doing like chicken wings, that's good.
2:48
Oh, hello, nice, I like that, Chris.
2:48
Oh, it smells good, doesn't it?
2:48
I think the garlic was inspired.
2:48
Oh, looks like a little punch, yeah, Brussels sprouts, nailed it, boom.
2:48
Next question, Katrina Bonnet at Cat L.B.F.F.5, do you use butter or shortening in your pie crust?
2:54
Butter, personally I prefer shortening, I like the texture better and I and I think it holds up better when you're cutting the pie flavor.
3:45
You know, the flavor is not better and that's what I wanted to say, like I would highly encourage you to kind of try all-butter crust again, I just think the flavor development you get, even if the crust can be a little bit harder to work with, you know, that's worth it.
4:01
Your butter, I mean, yeah, you you can't beat that.
4:05
No, you can't.
4:05
I love answering questions.
4:07
This is from Emily Becker, do you put celery in your stuffing?
4:10
Yeah, hard yes.
4:13
Harve, yeah, hard yes.
4:13
There's something about celery and its ability to cut through, it just has so much flavor.
4:17
It really cuts through and brings like a really pleasant vegetal note, which you kind of need to counterbalance all the fat, all the starch, you know, and in the form of whether it's cornbread or regular bread.
4:38
Nick and Nicolas underscore Scott 1T 93, why are people so convinced I'm going to start a huge fire deep frying a turkey as if I'm at accident?
4:38
Oh, oh, maybe you are.
4:38
Maybe your friends know you and they're just looking out for you because it can be very good.
4:38
Maybe they know something we don't.
4:38
The most important thing is because yeah, you're dealing with a decent amount of volume of very hot oil.
4:38
Get on the internet or go down in your store or something and get like a deep frying turkey kit.
4:38
You want something to get dyed cylinder, not real wide, high cylinder, you want, don't, you know, don't go using your twine that's been in the garage for 30 years to lower into 350-degree oil so it breaks and splatters all over the place on your face, okay?
4:38
You want to get the nice stuff with a little thing, the nice, if you're gonna do it, do it right.
4:38
Great, next question, Nick.
4:38
This is from Lana Petri, how many sticks of butter do people go through on Thanksgiving while cooking?
4:38
I'm on stick 10 and not slowing down.
5:27
Yeah, you wanna, you wanna, you want to stock up, get yourself a pallet, alright, yeah.
5:33
Last thing you wanna do is run out of butter.
5:34
I like to use dried chickpeas, Kabuli Chana, as pie weights when I'm blind baking pie crust.
5:44
What do you use?
5:44
I acquired a bin full of a quarter inch stainless steel ball bearings, machine grade, they weigh about 20 pounds, they're fantastic.
5:44
Yeah, they hold heat really nicely and they happen because they're, you know, it's steel, it's pretty heavy, little expensive.
5:44
They're an inventive, but if you you know, but they last forever.
5:44
Yeah, this is from Vanessa North, yeah, heart, heart, heart, says, I don't have brandy for my cranberry sauce and I'm honestly thinking of just using tequila instead because I doubt anybody will actually notice.
6:11
Am I the literal worst?
6:17
No, you're fine.
6:17
Why not just like drink it instead?
6:17
Take the shot, get back to work.
6:18
Yeah, this is a fiver, I would have said, but, but maybe favor.
6:23
Okay, Thanksgiving question, how do you keep your turkey moist while roasting?
6:26
It has everything to do with like what not to do, right?
6:31
Do not over cook your turkey, do brine your turkey.
6:35
I feel like there's this whole thing like, oh, if I baste it, if I spoon this liquid over it, then like that's somehow getting liquid inside the turkey, yeah, don't baste.
6:47
And if you're thinking that it's going to put any type of moisture back into the turkey, I mean, I feel very comfortable saying that.
6:47
You need to rest your turkey, a whole visit size turkey, at least an hour.
6:47
It's gonna be ready, yeah, at typical hours, even let it hang out.
6:47
Next question, can someone please explain to me how you spatchcock a turkey?
6:47
Yeah, so we're basically just saying, why are you fighting the backbone now, yeah.
6:47
Same way you spatchcock a chicken, you're gonna cut the backbone out and you're gonna open up and flatten.
7:39
I'm screwed.
7:44
Crush it out.
7:44
Got one, caught one, yeah.
7:44
I'm so bored.
7:44
Big board, big surface area, wet towel or something so that doesn't slide around.
7:44
Then boom, we're lying, now we flipped it right over, you can almost see, yeah, there's like one, yeah, yep, we're just gonna follow those, alright.
7:44
I'm gonna give it a go, sorry, I just sort of a CMD, we're gonna do this.
7:44
I don't mind, I'm here for support.
7:44
Well, that goes through actually relatively easy, nice.
7:44
Second side, a little trickier, oh joy, and on that, careful which, because I'm in, caught a bunch of you, do not want to cut yourself with a serrated turkey, stays put, you know, the knife is always cutting down towards the board, not like laterally scalpel, not towards Chris.
7:44
Boom, there you go, backbone.
8:00
Sometimes a little scoring just helps it kind of break, how it helps that keel bone to crack.
8:04
Oh, a little relief strip, not so much there, but like yeah, like right there just to kind of flatten it up, open it up because you have to pop the breastbone to get it to be able to flatten properly.
8:18
Do not bad.
8:20
Flip, flip it over, so now the whole thing, you've taken like a very three-dimensional package and turned it into a much more about two-dimensional package.
8:27
Nobody, who is that, no big deal.
8:31
Next question, who has that energy to go Black Friday shopping?
8:34
You should be in bed barely alive, noticing your hangover with a gallon of truck trying tryptophan, tryptophan still coursing through your veins like everyone else the day after Thanksgiving.
8:47
I don't know if I buy the whole turkey tryptophan, it makes your tire, is it's like overblown, it's in all kinds of stuff, it's in, you know, certain dairy products like cheeses and other meats, pork, absolutely, like even more than turkey, you know, and in fairness, yeah, okay, so like tryptophan, like you feel the effects more when you're consuming things with tryptophan that are high in liking carbs, did the whole tryptophan thing, I think is like completely overblown, yeah, and like we should just like let it go.
9:26
B. Marshall 898, I wonder if she was born in 98, that's when I graduated from high school.
9:26
Well, Chris, that's just horrifying.
9:26
Anyone ever smoked a turkey?
9:26
So many recipes give such an array of cooking times.
9:26
Yes and yes, it's a hundred percent dependent on the temperature, the smoke that's affecting aroma but that's not actually what's cooking your meat.
9:26
What's cooking your meat is the temperature inside the smoking environment.
9:26
The smoke is a smoker, right?
9:26
It's a smoky oven.
9:26
So, you know, if you're doing it, you know, 250 degrees, it's gonna take a lot longer than if you're doing it at 300.
9:26
Exactly, and I mean smoked turkeys are fantastic, so I mean if you've had the ability to do it, I would certainly try it, definitely.
9:26
Brought my Brian, driver, I Brian and smoke game change, fantastic.
9:26
Next day, cold cuts, forget about it, open up a deli.
9:26
Alright, so this is from Sarah, I need to make a non-pumpkin dessert for Thanksgiving next week and I'd prefer not to make a pie crust.
9:26
I'm agonizing here, any suggestions?
9:26
Make a chocolate cake, that's what, honestly, personally, nine days out of ten, you give me a good chocolate cake, like the one, you know, we made, you know, the easiest ever chocolate birthday cake, I'm sorry, like that is the perfect dessert, there is no better brain cake.
9:26
Okay, how are vegan mashed potatoes not good?
9:26
Like is it possible to recreate the creamy deliciousness without butter and evaporated, evaporated milk?
9:26
Get a little creative and, you know, make that, they sell all kinds of alternative like dairy products, like vegan crush, sour cream or I don't know, and try folding at a we're a little salt and some olive oil or something.
9:26
What's wrong, what's wrong with a crispy potato, you know what I mean?
9:26
Like you can do like the, the crispy, the gold burnished potato nuggets, like based on English style Rosie, those delicious, make that jinx of those, just make those, they're better than Master Divot.
9:26
Yeah, has anyone tried maple syrup as a glaze for carrots?
9:26
Yes, any good?
9:26
Yeah, normally I do honey mustard, but have the vegan, but have the viv vegan, the vegan, the vegan coming this year, carrot, maple, good things, so yeah, absolutely.
9:26
Jennifer Leslie Bedecker, hashtag Thanksgiving grocery shopping dilemma, when a recipe calls for butter, how do you set up, how do you decide between salted and unsalted?
9:26
Um, I can tell you unequivocally, if it's a Bon Appétit recipe, which you should unequivocally be using, it will specify salted versus unsalted.
9:26
I think it's a matter of control, right?
9:26
We are unsalted just because we want people to be like very deliberate about how much salt they're adding.
11:54
Different brands of butter may have different amounts of salt, it becomes very hard to control.
11:58
I think just get a good unsalted butter, mm-hm, you can just salt to taste, yeah.
12:04
Thanks for calling, Jen.
12:09
This is from Eilid Johnson, nice name, I love you.
12:06
Real nice, how many sides do you typically have on your Thanksgiving table and eat must-haves each year?
12:14
Yeah, do you have a like go to go to number, but man, I'm a little upset if stuffing or dressing, I got, I need that, better be there, yeah.
12:22
Cranberry sauce for sure, love cranberry, so is it gelled and I am not eating cranberry sauce, laurels arms, I need gravy, some kind of potato, I love a little salad, yeah.
12:34
There should be salad or some vegetable, but like I don't have something, I'm like, oh man, it's like grandma's green bean casserole, in on this, right?
12:41
It's not Thanksgiving, like I don't care.
12:43
How do I thicken gravy?
12:47
The most common would probably be a roux, you know, just what, when you have a fat, actually butter, usually butter, not always, and you bring that, get that warm, and then you just whisk in flour and that, it becomes a thickening agent, very classic and what a Cajun in French cuisine, yeah, sure.
12:47
You can make a cornstarch slurry, that's a great way to just bump up the thickening, it's definitely the easiest.
13:05
What do we want to do?
13:07
I know we got a babies that we can thicken up to her over in gravy land cuz we got some loose gravy.
13:11
You got one right here, look at this, don't even have to loose, you don't want to pour that litter, that's loose.
13:15
Let's make a roux.
13:17
I want the butter to melt and I don't want to brown it, you know, little brother, wham-o, yep, at least a tablespoon of flour per quart, per quart, it's starting to foam.
13:26
Well, thanks forming.
13:26
So the reason you don't want to add flour, loose flour directly into your gravy is that it's going to clump up and you're gonna have lumps.
13:36
It's also because it's in a raw state, so you really want to kind of toast the, the flour a little bit, just get a little bit of that nutty or kind of characteristic, a little bit of that raw flour barriness to kind of dissipate.
13:49
Alright, we're going so like I do just like one shot, boom, right in and like kind of whisking.
13:54
Don't fall into the trap of not boiling your gravy and then thinking that it needs more thickener.
14:03
That's a very good point.
14:03
It is, yeah, and then you bring it up and then all of a sudden you got glue.
14:08
Look at that, yeah, it wants to coat the spoon now, that looks good.
14:13
Those are good, a few more minutes of simmering and that's good to go.
14:17
See, you handed up, so the roux works pretty easy, it's pretty straightforward.
14:19
There's another method that we're talking about having that cornstarch slurry, same deal, you don't want to just sprinkle it into your liquid because it's gonna disperse unevenly.
14:26
So for two teaspoons of cornstarch, I'm probably gonna add a tablespoon or so of water.
14:31
Do we have to use water?
14:33
Could we just use this?
14:35
It's why I introduced more liquid is we're trying to thicken, I'm just thinking that now.
14:43
I wanna know, I, this is, I mean, maybe we can just crack the code, right?
14:46
Make sense of my little peanut brain, some, yeah, for sure, man, alright, tell me.
14:51
I don't see why it wouldn't work, right?
14:53
So that is our slurry, right?
14:53
Yes sir.
14:55
It's, it's the consistency of heavy cream.
15:01
Alright, yeah, you don't want it to be a paste, do you want it to be fluid?
15:01
The reason being that you want this to disperse evenly and very quickly.
15:03
It again, heat debated, heat-activated, so I would say you love this, it's okay for this to be warm when you add it, you do not want this to be ripping hot when you add it because it'll start to set and activate the cornstarch and you'll get in ribbons, yeah, yeah, you'll have like some weird but you want Zelve it throughout, yeah, exactly, so whisk, oh yeah, boom, so we're gonna crank the heat up on that, yeah, disseminates and tricks, very old, heat activation, yeah, very old, very old too.
16:12
Alright, Jason Kobus, is gravy just turkey yogurt?
16:12
No, what, what, what is that?
16:12
I got, Jason, Jason, hold on, just, it's, he's not worth your time.
16:12
Damn it, Jason, we're having a good run, Jason.
16:12
So this is from Mess B.Q., attempting to ferment some cranberry raspberry relish.
16:12
Maybe I should add a red Savina, red Savina with a little purple jelly emoji, yeah, a little heat.
16:12
Um, I would definitely mess around that before you, I wouldn't make one and dump it on Louisville.
16:12
I wouldn't like make like five gallons of it, I think you might be the support.
16:12
Important question, where do people stand on the cornbread stuffing?
16:12
I'm a huge fan of cornbread but I'm out on it as a stuffing.
16:12
I don't know what that mean, hashtag my gooses, I don't know that means.
16:12
So love cornbread stuffing, cornbread because corn flavor just has so much intensity of aroma and and flavor, you can bring other elements into it, like strong elements, like he take it, that's more than you salt, more than you think, like a sponge, it's a flavor sponge.
16:12
Why is it half apple, half pumpkin pie a thing?
16:12
Yeah, I think it would be a nightmare to make, yeah.
16:12
I don't think you have you ever made a pie before?
16:12
Just make, no, just like pumpkin tends to be a blind baked crust with a custard filling then set into it, open and face, whatever, apple, you know, traditionally tends to lean a little bit more on the double crust, two different pies for small apples and pumpkins here, okay, exactly.
16:12
Sorry, Mark, it's, there's a good reason for this, okay, we thought about it.
16:12
Why do people hand out raw frozen turkeys on Thanksgiving?
16:12
That's 32-hour ungrateful.
16:12
My god, oh, I got to defrost it, too bad, but insane, oh, right, you don't have to take it, just take it, well, fire fresh.
16:12
Look, it's just from like a supply chain standpoint, a fresh turkey has like a much shorter shelf life, a frozen turkey is good, you know, it's abundantly, but yeah, you got a, you got a defrost it, you got to just let that process, grateful, jeez, yeah, that matched, a little disappointed.
16:12
Whoa, Chupacabra is asking, when is the best day to throw away Thanksgiving leftovers?
16:12
Asking for me.
16:12
Oh, week, why don't you eat them before I get there, before they get there?
16:12
You know how to make nice whipped cream, that's not a question, is it?
16:12
It's a little rough.
16:12
How does one make a nice whipped cream?
16:12
We're gonna, we're gonna show you how, gold cream, big bolt, big bowl, big whisk, you can have seven gallons of powdered sugar and I'm, you take the maple, so I'll do the maple, I'm fine as I love and I'm very comfortable with that for a little bit of sugar, a little pinch of salt, always look, you can already see it's starting to get a little frothy, oh, little bit of salt is how has any story show, bring out the flavor a little bit more maple, oh, so basically the whipped cream is done when you can hold the bowl inverted and nothing's gonna flow out.
18:49
Bravo, this is a little bit, you know, soft peak, it's gonna mostly hold its shape, but still has a touch of fluid, fluidity to it.
19:00
You can go to medium peaks, do not go, try to go to stiff peaks on the whipped cream, there's kind of no way to even really properly do that unless you're stabilizing it or something.
19:09
You can do this a little bit of ahead, yeah, just whip it until it's very soft peaks and then come back, you know, keep it in the fridge, nice and cold, come back, re-whip it, you know, ten more seconds and you're they.
19:22
So you can hold it like that for, you know, our, whatever you need.
19:22
Alright guys, well, thanks for writing in your questions, me and old Morocco here had a blast answer them, yeah, hopefully, uh, hopefully they invite us again next year, we get again, yeah.
19:22
Finally, if we didn't screw it up too bad.
19:22
You kidding me, we nailed it.
19:22
Alright, I think we nailed it.
19:22
Well, thanks guys, leave some comments, let us know some more things you'd like to us to answer and maybe we'll get to them until next time, thank you.