By the time I'm done making the dinner and I sit down with everyone to eat, I couldn't care less about eating it! I'm full from tasting it and kinda even over the smell of it. Leftovers is where it shines for me! Thanks for the laughs, Jamie!
Old lady suggestions from years of near-disasters: cook the pie the day before (it's delicious cold or room temperature); simmer the giblets the day before (stock ready to go.) Cut the carrots, onion, celery, etc. the day before and store in the fridge in large zipLoc bags; make the cranberry relish up to two days before (the flavor blooms further in the fridge); have the family help set the table the night before, after dinner -- many hands make light work and people enjoy decorating things. Now your Thanksgiving day will be about stuffing & roasting the turkey, cooking the carrots, and making the mashed potatoes. Less work makes for a happier, more relaxed experience.
I agree with this and will add one more: you can boil your potatoes a day in advance and let it cool in the fridge before mashing it up and reheat it at stove with cream a butter. With them being a bit drier, they can absorb more cream and butter. Or make the mash a day in advance and put in fridge. Reheat in oven (my favorite would be the crispy bits).
This is why people get up at 4am to start cooking, and make enough for 2 days of leftovers. Not going back in that kitchen for a few days after this sort of marathon. It is sort of sad to watch everyone finish eating in twenty, maybe thirty, minutes after you've done all that hard work; still, it's pretty satisfying knowing the food was so good they couldn't help themselves. Don't forget the golden rule: if you didn't cook, then you clean.
My Grandmother used to cook Thanksgiving dinner. The first time I did it, I was overwhelmed with the work involved. The first time I realized how hard my Grandmother worked. All for us to just pick at it because we filled up on snacks. Every year I send a prayer of thanks to her for all those years past.
And remember, there are many dishes that can be made the day before, like the pies and cranberry sauce. And others can be prepped the day before, like the potatoes and carrots. Just cover them in water in the refrigerator. It makes the actual cooking on the day a lot quicker and easier. You could even make the stuffing and stuff the turkey the day before and keep it in the refrigerator. Then you just have to pop it in the oven!
@@lisaspikes4291Careful about soaking potatoes overnight. They become like glue, not the fluffy clouds they ought to be. Water soaks the starch out, and changes texture and consistency.
Only Jamie would think that a "mini mum" was some outdated form of measuring liquids and not realize that it was just the word minimum hyphenated since it wrapped to the next line. 😂
HOT TIP: if you don't care about a picture perfect turkey, stuff the arm cavities! On each side of the turkey, under the "arm pit" is a large cavity. Run your hands between the outer and inner skin layer to create the pocket and stuff. The stuffing that roasts here gets encased by the fatty skin like a sausage and comes out with incredible flavor. Just slice it off, skin and all, into a bowl. My great grandma called it "the yum spot" and our family fights over the yum spot stuffing every year.
My mom always used to do the pies the night before cooking the big meal so she didn’t have to mess with juggling them in the oven with all the other cooking going on.
Yup, pumpkin pie is best served chilled too. (Oooh, idea. Served the pumpkin pie with bourbon whipped cream!) Many sides can be prepped or fully made the night before. My mom would also make the Betty Crocker overnight potato roll dough the night before. She'd split the recipe and use half for cinnamon rolls.
@@ForbiddenChocolateyep, my cooking starts on Tuesday. So many things you can get out of the way ahead of time. Like making the cornbread for stuffing. It’s better stale so that’s a Tuesday item to make. Along with pies
Genuinely such a good idea! Especially since if you want the pies warmer or room temperature it’s much easier to just leave them out after chilling or popping them in the overnight for 60 secs than it is to bake them from scratch and worry about something going wrong
I start on Tuesday, brine my turkey, make a stock for the gravy, wed I make my pies and stuffing. Thursday, I stuff the turkey, roast it , make the sides, cranberry sauce, and gravy. It’s worked for me for 30 years.
You’re the only cook on YT who goes through what I go through when cooking. Where you’re relaxed but also equally as stressed at the same time. It’s nice feeling represented.
Ya know Jamie, after 40 years of making Thanksgiving dinner, I think your gravy looks better than mine. So as a reward for upping my game, imma gonna share my aunt's pie crust recipe adapted for a modern experience. Weigh 480 grams of plain flour and one teaspoon salt into the Cuisinart, top with 256 grams of cold lard, pulse until crumb stage. Make a circular mote in the mixture and pour exactly ten tablespoons of cold water in to the mote and quickly pulse til combined. Form into a cylinder on a floured surface and divide into four disks. Let disks rest in the fridge wrapped in plastic wrap for at least 30 minutes before rolling out. Or freeze for up to 3 months. PRO TIP: learn to apply more pressure to the side of the rolling pin at the outside edge of the dough to control the dough and more easily create an even, round circle. Makes two standard double crust 9" pies
One of those Iron Chef shows advised that the fastest way to make gravy is to blitz day old croissants with hot chicken stock. I keep meaning to try it one year, but by the time we get to gravy making, it feels like there's 50 million people in my kitchen and I just can't be bothered trying to figure it out.
my favorite pie crust is half butter half crisco, grandma's method. butter has water in it which creates more flakiness (the water steams out, creating little fluffed layers between the flour) while crisco/lard/fats create softer and richer crust. i've also found it worth it to use european style butter over regular the american kind for the flavor, but note that the water content is a little different so it won't be quite as fluffy :)
I can't say for certain, but I think Julia's reference to "fresh cooking oil" was simply to ensure the reader/cook didn't use oil they'd strained from previous cooking. I know my mom would strain off oil after frying meats (like ground beef or pork chops) or when doing deep-frying and reuse it as needed. With deep-frying especially, you didn't want to just dump a quart or more of oil just because it was "used" (and you certainly couldn't just pour it down the drain).
GREAT JOB! For 28 years, me & hub (23 of them with our son too) have celebrated Thanksgiving at home just us. The travel is just...not our style. But, I still cook the whole spread and I start that morning and we eat by 4pm. In order of appearance::: Cranberry Sauce 2 pumpkin & 1 pecan pie Turkey Cornbread dressing Green bean casserole Sweet potato praline And butter rolls. Everything from scratch...even the cream of mushroom for the green beans...and most of it grown by me! 😊 I always look forward to my day to shine! And we're all very Thankful for the year's harvest. ❤ Blessings to all!
Did anyone catch that blooper? 🤔 it said add a mini-mum of milk because the page cut off the word....which if read said add a minimum of milk not a "mini mum" of milk. Jamie said as he added the milk "a mum of milk, a mum of milk, whatever that means" I was in tears, so sorry Jamie you cracked us up. We love your show. 😂
What I usually use for a turkey stock, for the gravy and what not, is boil the giblets with a few aromatics for the length of the turkey cooking time, then combine that stock with the drippings from the roasting pan. Thicken that with either a little cornstarch slurry or a flour roux, and you're all set for your turkey gravy!
I do something similar. I cook the neck and giblets in a pan for my dressing. Then, I use liquid to get the good bits off of the bottom of the pan. I then reserve that and use it later combined with turkey drippings and cornstarch to thicken. It’s really good.
Roast the giblets, neck, wing tips, and the parson's nose and carrots and onions, dressed in a little oil in a shallow tray until well brown. Put contents in a stock pan. Deglaze the roasting pan with boiling water. Add to the stock pot with a bouquet garni and whole black peppercorns. Simmer down to half or a third. Strain, pressing solids dry. Taste to check the seasoning. Make a blonde roux, by cooking the roux until the flour is toasted. Add the stock, bit by bit, whisking hard to remove lumps, until you get thickness you want. Simmer gently for 10-15 minutes.
This is why in my family each person brings a dish for thanksgiving and Christmas dinner, so no one has to get stuck doing the whole thing. It is so much less stress for everyone😅
God bless you. At 62 I have learned to prepare beforehand. I give you props for doing all that in one day but I learned in 2017 not to do that. I ended up in the hospital at Thanksgiving that year and my dad and brothers learned what a PITA cooking a large meal all in one day for several people is. Now they help and I start on at least Tuesday getting things prepped. The dessert is done by Tuesday for sure and any vegetables that are being cooked are completely ready to just put in the pan. I even prepare my onions and celery on Wednesday night and reheat them on Thursday just before I mix them in the dressing. Maybe if you have several people helping the day of you can wait but I just don’t see the reason to stress ourselves out like that. I will say that was the best looking Turkey I have ever seen.
Learning how to live a more relaxed life is SO IMPORTANT I may be only in my early 20s, but thanks to a burnout and pre existing disabilities the second I get too stressed i get huge amounts of pain and am out of commission for a day or two. It's not about being lazy or such bs. Just making sure we can live long, healthy and happy lives. And if you use your brain a little you can accommodate both: big goals and a stress free time. Wish you all the best! There's still so much ahead for you in life, make sure to enjoy it.
Not only was this delightful to watch, I somehow feel like the image of Jamie at 30:40, visibly exhausted, whisking gravy on the stove with one hand and whipping cream on the opposite bench with the other, is the most perfect distillation of What It's Like To Cook Thanksgiving I've ever seen. Juggling everything! Getting it done! And just no longer caring about things like 'one thing at a time' or 'looking peppy while doing it'. Perfectly done. (PLEASE tell me you found a way to eat all those leftovers, though!)
After hosting Thanksgiving for over 30 years for extended family (my least favorite meal to prep), it finally came out that no one really cared If they had turkey or not, and several people were bringing other protein. This year we all voted on lasagne, salad, appetizers and deserts, pot luck. I might actually get to enjoy visiting with my family rather then sweating over gravy and carving and keeping everything warm!!
Here’s a system for ya. My mom got up at 5 am on holidays, started making her cinnamon rolls, apple pie, and pumpkin pie (lemon meringue for Easter). She then made orange juice, scrambled eggs and bacon to go with the cinnamon rolls for breakfast. Doing all that and making sure her brood was getting ready for church. When we got home from Mass, she started bread rolls, stuffing, and the 20-25 lb. turkey. While the turkey cooked, she started the side dishes of green bean casserole, mashed potatoes, sweet potatoes, and all the while instructing us girls to set the table and set up the relish dishes. Once the gravy was ready, it was time for the feast. The real heavy whipped cream was made right before dessert. There was anywhere from 20-30 people to feed using her good china, silverware, and nicer glasses. The napkins were the nice paper kind. It was an amazing feat of a feast. 🦃
@@TheCuriousNoob LOL Glad you caught that. There eventually was an insurrection by us females. However, for a good portion of my Mom's married life, she preferred not to have to the boys in the kitchen. Us girls already knew how to do it for her. The boys did eventually have to do clean up.
@@bubblegumplastic about 30 yrs ago we all wanted to give mom a break so we’ve been doing potluck ever since. It could be full dinner sit down or a buffet. It depends on who is hosting.
Yep. I usually have most if not all of the vegetables chopped/peeled/etc. the day before and stashed in labeled bags or containers in the fridge. Likewise stuff like pastry that will be needed day off, if the pie can't be done in advance. It also helps to get crispy skin to let the turkey dry out a little in the fridge, so if I have space it goes in the fridge in the roasting pan just loosely covered with some foil to keep stuff from falling on it or anything but still allow some airflow. (Don't stuff it in advance, though.)
Yeah. I pre-make the giblet stock, stuffing, cranberry sauce, dough, and pies. The day of I bake the stuffing, squash, rolls, potatoes, yams, turkey, and make the gravy. My least favorite thing is peeling the squash and potatoes/yams. But that's my least favorite cooking activity in general. I force it onto my father because he hates skin on veg and will gladly peel them.
This is why we don't have Christmas dinner on Christmas day. Mom had to get up early to start the turkey and she'd spend all day cooking and miss all the fun. Somewhere along the line she put her foot down and we started making Christmas Eve dinner. We had all day to cook, a great meal and all Christmas we had leftovers so mom didn't have to cook. Watching this all I can say is Thanks Mom. You changed our tradition to one I'm happy to continue.
I'm laughing and snorting so hard:, yeah, just keep going? That's how all of us chefs feel, esp. if you're by yourself. But, if you're hosting, you may just be on your own. Good luck and warm wishes everyone.
Everybody watch how much more tired Jamie gets progressively, and this year tell Mom (if she'll be present) how thankful you are for all her great Thanksgiving dinners. Tell her even if they weren't that great 😉. Or tell whoever did it (if it wasn't you)!
I think Mom relished teaching us how to cook so that come Thanksgiving she wasn't the only one doing the cooking. I did at least one apple pie a few days before, my sister did the pumpkin also before the big day, my brother did the turkey (smoked) and the sundry other side dishes were divided up as was the cleaning up. Great memories.
the genuine effort to make the recipes well but the slight chaos that happens, and the final dishes turning out good anyway even if not perfect, just make me feel represented on all levels
I had to laugh at my father in law last year. I make a timeline of when things need to cooked based off of what time we will be eating and the cooking times of each dish. So there can be a pocket of time that I am able to sit down and just rest. They came over a little early last year which I loved but at that time I only had the turkey in the oven. Bob quietly wandered into the kitchen with a slightly worried look on his face - then he spotted the menu and timeline taped to my kitchen cabinet. He smiled, nodded, grabbed a drink and came and joined us in the living room assured that I had the kitchen under control. ❤
Grew up with the full Thanksgiving feast at Granny's house each year. After she passed, my mom took over. Some years I couldn't make it because of work, so I'd get KFC's 8 piece dinner, open a can of cranberry sauce, make a box of stove top, and have a slice of store bought pumpkin pie to finish. It was a decent substitute, complete with leftovers for a few days after.
Thank you for making a huge mess when you cook, I always get crap for this from my family, but you know, when you’re in the zone, you just can’t worry about it.
My mother-in-law has always made an old fashioned bread gravy in the oven. She stews onion with the turkey neck. She breaks up several slices of white bread into that stock to make a slurry and adds it to the drippings in the pan. Back into the oven and heat to boiling, whisking occasionally until bubbling and smooth. Skim any excess fat before serving. So yummy and less labor intensive than roux based gravy.
You are reminding me - and I don't know the exact method, but probably very simple - my mom told me my Aussie grandpa made a roast, then removed the meat and tossed some flour in the pan and stirred it up (probably added some water), then closed the oven door (oven off at this point, I think). After he'd finished making the rest of dinner, that had turned to gravy. I really do need to try it.
Having friends in both Canada and USA, means double-thanksgiving. Enjoyed a Canadian Thanksgiving in October, and now prepping up for American Thanksgiving in November.
Not feeling good today but the laugh I got from the Turkey sitting in the Dutch oven while being stuffed was VERY needed! It looked like it was relaxing in a hot tub! 😂😂😂
I know that it's not in the recipe you are following, but for pumpkin pie, add 2 tablespoons of maple syrup. It doesn't change the taste, but it rises to the surface of the pumpkin filling. It gets shiny from the outside inwards. When it's shiny in the center, it's done. The shine is nicer than the mat finish of the pie without it.
You are so insane attempting this that I have added it to "watch later" when I have a bit more wine to assuage my stress levels by just watching this . . . No one does it all in one day. You are truly nuts. That's why we love you .
I laugh because I thought there would be a clock counting down(like Julia’s dinner in 30 mins) That makes me stressed and i have to prepare myself mentally!
I have also begun to make TWICE the amount of pastry (any kind really...I just double it) because the moment you don't, you will discover that your blind bake is too dark, or your pastry shrunk too much for the tart pan, or something like that and then when that happens, you don't have to start all over from the beginning. Also, I really, really hate it when I roll out the dough and there really is barely enough for crimping edges, for example. I am not a baker as you can tell. The amount of swearing I do while baking is proportional to how cruel the pastry dough is to me. Its not MY fault...its the stupid pastry dough.
In case anyone watching makes a lot of pastry doughs and normal doughs, Julia always recommended going to a granite/marble shop and get a piece cut to a size that will fit in your fridge. That way you can cook it and press/roll the dough on it and it holds the cold and won't melt that cold butter in the mix. It was surprisingly cheap since they used an extra piece they had to cut the one I ordered from
I'll be at church during premiere time, but you better believe I'll come home, throw on some jammies, and have a cup of coffee while I watch this with the biggest grin in my face
I love that this looks like a real kitchen during a holiday meal prep!!! All the influencer youtubers with their spotless kitchens as they cook drives me crazy lol
My mom has been hosting/cooking Thanksgiving dinner for over 50 years (my sis does the pies and I do the dishes!); in the last five or so she assigned guests to bring some of the sides, bread, appetizers, etc. We all highly recommend this approach. You are ambitious, Jamie!
I would never want to stress myself with cooking it all, in one day. I start on Monday, with the pastry dough. Tuesday the cranberry sauce (make and can enough for the year) and make cornbread for the dressing. Wednesday finish the pies, at least 2-3 different flavors, dry brine turkey and prep any vegetables for the day of thanksgiving. Thursday morning, start homemade dinner rolls. Counting backwards from the time we want to eat, get the bird in the oven and cook all the side dishes, finishing with the dinner rolls baking as the turkey rests. So much less stress and physical exhaustion. Plus I’m able to enjoy the day and am able to actually visit with family and friends.
Congrats on capturing almost the exact energy of my family's Thanksgiving. Only thing missing is the suddenly shouted swear word as one of the pets accidentally tries to kill the person cooking.
man, my family doesnt bother making it all on the day off. props to you fr. our rule is anything sweet and anything cold can be made the day before, so things like pies, deviled eggs, cake, etc, all made the day before. everything else is day off. that way theres no rush for oven space
When I worked in a bakery, we divided the water in half and used vodka for the other half! It helped make the crust flakier! We also didnt knead the dough too much, you wanted to leave like bits of shortening and butter visible in the dough, like not fully combined.
for super creamy mashed potatoes just use your hand blender that you used on the pie filling. Its how my family has done it since hand blenders became a thing and they are ALWAYS perfect! Its to the point that when I hear one start I automatically think of mashed potatoes. Plus you get a chefs snack by licking the potatoes off the whisks when done (removed from blender of course). Pour all your wet ingredients into a bowl with the cooked potatoes and mix everything together with the hand blender. no need to mash then mix, do it at the same time.
Just a hint for mashing potatoes: we use an electric hand mixer. Add milk, butter, etc and beat. Never lumpy. And we do it in the pan we boiled the potatoes in. Helps keep them hot. Cover til ready to serve. Julia liked dirting a lot of pans!
Just as an additional comment idea... if you don't want to bake the additional pie filling as a pie. Bake it in ramekins in a water bath like a custard... just until barely set, but still jiggly in the center. Then chill in the fridge for a few hours or overnight. Top with sugar and brulee it. Seriously, it's delightful. It's pumpkin pie brulee and it is a favorite at my house. (My sister hated pie crust growing up, so we usually ended up having pumpkin pie filling in many different forms. This is one that I enjoy because I love the flavor of my pumpkin pie filling (I add ginger to mine to add some spiciness), and since my pie filling isn't super sweet, the added sugar on top is a pleasant change.)
Couple more thoughts: First, with regards to the cranberry relish, I wouldn't have strained the orange juice--just go ahead and add that little bit of pulp. It's certainly not going to make that much of a difference and it's not like the pulp is all that "chunky." When I've made my own cranberry relish, I usually add in mandarin orange segments so a little fresh-squeezed OJ pulp wouldn't be that much of an issue (in my opinion, at any rate). Second, you didn't really mention exactly how long it took you to make the whole dinner but my family's traditional Thanksgiving dinner was served around 2pm and my mom NEVER tried to get everything fixed on the day. The pies (usually pumpkin and pecan) were prepped a couple of days before and, at most, they'd be set out to come to room temperature just before the dinner was put on the table. Most of the sides were done ahead of time and then just warmed up on the day itself (except for the mashed potatoes); as for the "stuffing," I'm in the South and we served "dressing" (it was NEVER stuffed into the turkey cavity). As it was, mom was up no later than 6am (sometimes, as early as 5am) to make sure the turkey had thawed enough so it would be fully cooked by dinner time.
It's been decades since I last had a Thanksgiving meal like this! As a child, I remember the clean-up... all the women (save my mom) would pile up in the kitchen to help grandma with the dishes. That was always my favorite part.
Nicely done! Found myself laughing out loud when I heard him say, I missed a step. It wouldn’t be a Jaime and Julia episode if he didn’t miss a step! Looked delicious! Bon Appetite! ❤
Are we the only family that doesn’t think it’s a crime to have chunks in mashed potatoes?? Lol we like the texture. Don’t get me wrong…I’ll eat them all the ways😂
No hate, but no one is the only anything. Humans aren't that unique from each other. Wish people would stop implying they are. 😛 Also, many of us have a texture thing with food. I can't stand straight up smoothness, so I need lumps in my potatoes.
Handy tip for mashed potato; if you don't have a ricer, and you don't want to suffer like Jamie, after youve mashed them with a normal potato masher, grab your sturdiest whisk, and give them a good flogging with that, works really well for smoothing them out.
It all looks amazing but this is why I'm doing Cornish Hens and just a few sides this year. 50 years of cooking, I am done with cooking for 2 days straight 😆
Years and years of watching and helping my nana has taught me the secret is prepping and cooking anything you can the day before and just heating it up after the turkey
Great feast done by only yourself -inspiring!! I always put my pies on a baking sheet after too many bubble-overs. After decades of cooking, two years ago I bought a boning knife for such events as this -- I am shocked at the slight curved shape makes such a difference in cutting and de-boning.
I am so FREAKING EXCITED FOR THIS YOU HAVE NO IDEA!!! Especially as I’n actually hosting family Thanksgiving at my house for the first time this year… 🤞
i haven’t been watching youtube recently since it seems like there’s nothing new and fun to watch. you have totally changed that. i have been OBSESSED for the past few weeks and you have gotten me through my first semester at college. i can’t wait to go home (where i actually have a kitchen lol) and try out some of these myself !
The only thing you missed was starting your cooking while listening to Arlo Guthrie’s ‘Alice’s Restaurant’. A perfectly whimsical way to begin (runs about 22 minutes).
I hope you do another Ginger Bread House this year. I know it is a lot of work, but I watch those video over and over through the holidays They give me joy
As a german I never had the opportunity to try a full Thanksgiving meal. This seems like a lot of work, so kuddos to you. Maybe someday I will try some of the recipes...loved the video!
There are lots of different "traditional " sides. Some people do green bean casserole, some do candied carrots, some do cranberry sauce, some do a jello fruit thing, some do candied yams. Of course stuffing, mashed potatoes and dressing (gravy,) are required. We generally do a ham AND a turkey. My husband's uncle always made enough stuffing that 3 whole chicken hens were in the stuffing. I once made a whole roast turkey AND an entire BBQ turkey. Everyone has their favorites! For example, I NEVER understood candied sweet potato with marshmallows, but then I discovered a crunchy pecan sweet potato casserole that was to die for! And my mom loves cranberry sauce, so I make it every year even though no one else eats it. But, instead of a strawberry rhubarb pie, I use the extra cranberries to make strawberry cranberry pie!
It's probably the ONLY thing the rest of the world should adopt from the US, at this point. Worth all the effort. (Except apple pie is better than pumpkin anything.)
The sides are where it is at. If you like turkey, then a turkey is a must, but if you don't care for it, you could either make a chicken or just make a turkey loin or just the breast if you are able to find that. It IS a lot of work which is why most families have a the ones who cook, and the other family members clean. It is truly a feast.
I have come to realize since learning that you were a filmmaker in an old video that the wit of your editing is at least as important as your content, great stuff as always!
Your menu pretty much is identical to mine...just didn't have glazed carrots...instead I make that good old green bean/ French's Crispy Fried Onions/cream of mushroom soup casserole. Delicious! Can't wait to see how you put yours togetter
I saved watching this until thanksgiving day. Reminds me of thanksgiving in my house growing up -- the dishes, the sweaty, exhuasted disheveledness by the end of the cooking day. watching this was like getting to enjoy all the food and nostalgia but none of the work. Much appreciated, jamie!
I received onion goggles as a wedding gift. They turned out to be just like swimming goggles. You should wear them! Those ginger pods were genius. I’ve seen a woman make minced garlic pods for a similar reason. You did such a great job. Beautiful! Especially that gravy.
Jamie, I join with everyone who’s congratulating you on a job well done. It can be a daunting task, but satisfying. Congratulations young man! Happy Thanksgiving, a week and a half in advance.
Those of us who make Thanksgiving a wonderful day for friends and family, have all been in your shoes. Thanks for a reminder to not be afraid of a lesson in humility. We are so grateful for you Jamie.
Being British I don’t celebrate thanksgiving but damn, your food always looks amazing and your content brings a smile to my face, thank you very much and sending good vibes with positive energy
Hi Jamie, So much went through my head watching this video! I think it’s great you were able to share this with us! And I hope you did this for your Canadian Thanksgiving and not just for us to watch! Absolutely don’t get offended or hurt feelings at this next part because you worked your ass off doing this video and I think I can speak for the majority of your fan when I say THANK YOU SO MUCH! I’m older, but not what they call old! Been making thanksgiving dinner for at least 30 years. I have roasted sweet carrots the way my daughter likes, a corn casserole, a green bean casserole, a ton of stuffing made with homemade croutons (in the cheaters air fryer way but still take a bit of time), mashed potatoes and gravy made from the neck, gizzard, liver and heart cooked and cut into little pieces to put in the gravy, and of course the turkey. I haven’t been able to get cranberries where I live for years but that’s okay, not fond of them anyway! If I can find the jellied canned kind I get ‘em cause I do like them! For dessert the only thing I make is apple pie but with a gram cracker crust but there are 2 reasons for that. ONE it’s the only pie I can make successfully and TWO it’s really the only pie I like! Probably why it’s the only one I ever took the time to learn! Haha Now maybe I doing it wrong but I get lots of breaks while I’m cooking the “Big Thanksgiving Dinner”! I seriously don’t understand why so people say how tired they get! I can’t imagine that I’m any more organized than anyone else! And the only thing I make in advance is the apple pie because I like it to sit overnight! Now maybe I would be ratting out a lot of grannies if I told you what I do so I’m not gonna tell! Don’t want grannies kicking me out of the granny club! What would my 2 sweet grand babies call me if I’m not allowed to be a granny? Haha If you got this far well thanks for reading my post! Happy Thanksgiving Giving!! Although late for Canada but heck I am from the States so I still have mine to go!
I also think it makes a difference when you are making recipes you are familiar with and have done a number of times over the years versus making things with a new recipe and you aren't entirely sure what it should look like. And like you, I think most people wouldn't make their pies the same day as the meal at least in part because it's too stressful and because it takes up precious time in the oven. Plus, imagine having to cook while also worrying about multiple cameras, sound, lighting, having to stop and address the audience in a way that will be charming and relatable. Frankly, it would stress me out.
As someone who genuinely LOVES cooking thanksgiving I totally understand😂 I have to go into it like a military operations, everything is timed out to the last second. Even then by the end of the day I am so tired and moody that everyone swears that I hate the whole thing. I am also so tired that I usually don’t eat until the next day. The moment foods on the table I somehow end up in bed asleep. It’s still my favorite holiday of the year.
Time management is everything! I think you would feel a bit less fatigued if you multitasked multiple dishes at once. For example, while the potatoes are boiling, start peeling the carrots. Saves lots of time and energy! Also did he season the turkey????? Lol
Isn't that the whole point of him being an "anti-chef" 😂😂😂 I'm not a trained cook, but I have worked in professional kitchens, where everyone is told to multitask, use as few utensils as possible (except for tasting spoons), and clean as you go. This kind of behaviour will not go. But he's an anti-chef, after all
As a veteran Thanksgiving host, I will say that I have never attempted to do everything in one day. The pie would be done a day or two before. The same for the cranberry relish. I do as much prep ahead of time as possible. For instance, the carrots would be peeled an cut up the night before. As well as all the vegetables for the stuffing. It is enough of a challenge getting everything done at the same time without trying to do it all in one day :) Happy Thanksgiving!
I am loving the Julia Child hair. I totally get it. It's what steamy kitchens do to us. I hope I will be making our feast with my new Anti-Chef apron. I hope!
After decades of cooking Thanksgiving dinner, I've learned to start at least a month before. Anything that can be made, whole or in part, ahead goes into the freezer. The big cook day is the day before. Only dishes that won't hold well are done the day off--mashed potatoes, the bird, & etc. I hope you tackle Thanksgiving dinner next year with guests!
Jamie starting a day earlier to brine the Turkey 🦃 is where it’s at! I bring all the pies for thanksgiving dinner pumpkin, apple 🍎, and coconut cream! All homemade of course ❤
Today's favorite line... A Mini-Mum of milk😅😂😅 From now in I'm referring to a minimum amount of anything as a Mum. Add a Mum of salt instead of a pinch... Thanks Jamie, I hope it catches on as a form of measurement...
One year, almost my entire family got sick rigjt before Thanksgiving except for my sister. She did the entire Thanksgiving dinner with the cunning use of timers! She had everything down to the minute and ready by 6pm. Sje did cut corners ehere she could ehich basically meant we had frozen pies and everything else was scratch made. Everything came out awesome. I'm still proud of her.
I’m so conditioned. I was watching you deglaze the the pan and make whipped cream and had a moment of “why am I thinking about Rachel Maksy?” It was the music 😂 This is an insane marathon. My Australian family doesn’t do thanksgiving but this is level of insanity takes place for Christmas. Goodness knows why because it’s usually stinking hot and no one really wants a rich feast like this. Great vid, plenty of relatable, frazzled giggles!
I cook over two to 3 days - day one to dry the bread, day 2 to make pies and stuffing - that way the flavors can mesh and there is not stress the day of.
Wow, that was so illuminating for me. Trained by mother and grandmother to cook this whole thing plus, green beans with bacon and onion, a waldorf salad, home made dinner rolls and candied yams. Made close to the same for 45 years. Passed the torch to my daughter in law. Yikes I would start the night before and be up by 4 am. Tip: gravy is best made in the pan you cookedthe turkey in. The roux can mop up all of the drippings stuck to the pan, same proportions, 50/50 drippings and flour. This is where the giblet water from cooking the giblets goes in along with whole milk. We still make giblet gravy so heart, neck, liver and gizzard get simmered and then cut up and into the gravy. This makes for less vessels to clean up. You did a yeoman's job pulling this together for a single video. You deserve a great vacation, I love my tagine. Safe travels. Thank you
By the time I'm done making the dinner and I sit down with everyone to eat, I couldn't care less about eating it! I'm full from tasting it and kinda even over the smell of it. Leftovers is where it shines for me! Thanks for the laughs, Jamie!
The best part about Thanksgiving, for me anyway, is dressing smothered in gravy at 2 am when the rest of the house is asleep.
Turkey Tetrazzini
I couldn't agree more! @@getoffmydarnlawn
Exactly
Turkey sandwich, chips and cranberry sauce. Plus a huge glass of wine.
Old lady suggestions from years of near-disasters: cook the pie the day before (it's delicious cold or room temperature); simmer the giblets the day before (stock ready to go.) Cut the carrots, onion, celery, etc. the day before and store in the fridge in large zipLoc bags; make the cranberry relish up to two days before (the flavor blooms further in the fridge); have the family help set the table the night before, after dinner -- many hands make light work and people enjoy decorating things. Now your Thanksgiving day will be about stuffing & roasting the turkey, cooking the carrots, and making the mashed potatoes. Less work makes for a happier, more relaxed experience.
Wow--thanks for the tips!
I agree with this and will add one more: you can boil your potatoes a day in advance and let it cool in the fridge before mashing it up and reheat it at stove with cream a butter. With them being a bit drier, they can absorb more cream and butter. Or make the mash a day in advance and put in fridge. Reheat in oven (my favorite would be the crispy bits).
Another huge plus of baking pies before is doing a proper blind bake for the crust too.
great advice!
I am with you on chopping all my stuff the day before, it makes so much easier.
This is why people get up at 4am to start cooking, and make enough for 2 days of leftovers. Not going back in that kitchen for a few days after this sort of marathon. It is sort of sad to watch everyone finish eating in twenty, maybe thirty, minutes after you've done all that hard work; still, it's pretty satisfying knowing the food was so good they couldn't help themselves. Don't forget the golden rule: if you didn't cook, then you clean.
My Grandmother used to cook Thanksgiving dinner. The first time I did it, I was overwhelmed with the work involved. The first time I realized how hard my Grandmother worked. All for us to just pick at it because we filled up on snacks. Every year I send a prayer of thanks to her for all those years past.
And remember, there are many dishes that can be made the day before, like the pies and cranberry sauce. And others can be prepped the day before, like the potatoes and carrots. Just cover them in water in the refrigerator.
It makes the actual cooking on the day a lot quicker and easier.
You could even make the stuffing and stuff the turkey the day before and keep it in the refrigerator. Then you just have to pop it in the oven!
I love cooking, but after the marathon of TG, I'm so happy to have a bunch of leftover meals afterwards.
@@lisaspikes4291Careful about soaking potatoes overnight. They become like glue, not the fluffy clouds they ought to be. Water soaks the starch out, and changes texture and consistency.
Whenever I hear sirens I say a prayer for those affected. I'm not even religious.
Only Jamie would think that a "mini mum" was some outdated form of measuring liquids and not realize that it was just the word minimum hyphenated since it wrapped to the next line. 😂
Oh good god I feel kinda dumb now. 😂 I was just like "what the hell is a mini mum??".. wow. 🤦🏻♀
me too! @@LadyBeyondTheWall
That is a fun factoid ! Thanks a lot !
I seriously wondered if he was making a joke but got the strong impression he was not, and laughed my butt off!
It sounds like some sort of British Stepford Wife modern infant care device. A mini mum
HOT TIP: if you don't care about a picture perfect turkey, stuff the arm cavities! On each side of the turkey, under the "arm pit" is a large cavity. Run your hands between the outer and inner skin layer to create the pocket and stuff.
The stuffing that roasts here gets encased by the fatty skin like a sausage and comes out with incredible flavor. Just slice it off, skin and all, into a bowl. My great grandma called it "the yum spot" and our family fights over the yum spot stuffing every year.
I’ve never heard of that before. Cool tip!!
@@ellingtongriffin5521 I fully admit it is not great to look at, but oh boy does it taste good.
I love this idea!!
@@moon-moth1 hey man, blame my grandma!! XD
@@jenkcomedycould be worse my great grandma use to call it rubbing the g spot as you rub herbs/spices and butter there and it ends up godly
My mom always used to do the pies the night before cooking the big meal so she didn’t have to mess with juggling them in the oven with all the other cooking going on.
I always make the pies a day or two ahead of time. There's enough to do just getting everything else done in one day!
Yup, pumpkin pie is best served chilled too. (Oooh, idea. Served the pumpkin pie with bourbon whipped cream!) Many sides can be prepped or fully made the night before. My mom would also make the Betty Crocker overnight potato roll dough the night before. She'd split the recipe and use half for cinnamon rolls.
@@ForbiddenChocolateyep, my cooking starts on Tuesday. So many things you can get out of the way ahead of time. Like making the cornbread for stuffing. It’s better stale so that’s a Tuesday item to make. Along with pies
Genuinely such a good idea! Especially since if you want the pies warmer or room temperature it’s much easier to just leave them out after chilling or popping them in the overnight for 60 secs than it is to bake them from scratch and worry about something going wrong
I start on Tuesday, brine my turkey, make a stock for the gravy, wed I make my pies and stuffing. Thursday, I stuff the turkey, roast it , make the sides, cranberry sauce, and gravy. It’s worked for me for 30 years.
You’re the only cook on YT who goes through what I go through when cooking. Where you’re relaxed but also equally as stressed at the same time. It’s nice feeling represented.
This guy cooks like I do. “How much seasoning? Uhhh… that much… maybe??? Yeah…”
Ya know Jamie, after 40 years of making Thanksgiving dinner, I think your gravy looks better than mine. So as a reward for upping my game, imma gonna share my aunt's pie crust recipe adapted for a modern experience. Weigh 480 grams of plain flour and one teaspoon salt into the Cuisinart, top with 256 grams of cold lard, pulse until crumb stage. Make a circular mote in the mixture and pour exactly ten tablespoons of cold water in to the mote and quickly pulse til combined. Form into a cylinder on a floured surface and divide into four disks. Let disks rest in the fridge wrapped in plastic wrap for at least 30 minutes before rolling out. Or freeze for up to 3 months. PRO TIP: learn to apply more pressure to the side of the rolling pin at the outside edge of the dough to control the dough and more easily create an even, round circle. Makes two standard double crust 9" pies
Thank you for sharing this!
Ooh I’m going to try this!
One of those Iron Chef shows advised that the fastest way to make gravy is to blitz day old croissants with hot chicken stock. I keep meaning to try it one year, but by the time we get to gravy making, it feels like there's 50 million people in my kitchen and I just can't be bothered trying to figure it out.
my favorite pie crust is half butter half crisco, grandma's method. butter has water in it which creates more flakiness (the water steams out, creating little fluffed layers between the flour) while crisco/lard/fats create softer and richer crust. i've also found it worth it to use european style butter over regular the american kind for the flavor, but note that the water content is a little different so it won't be quite as fluffy :)
Lard is the only way to go for amazing flavor and texture, when it comes to pastry, IMHO.
I can't say for certain, but I think Julia's reference to "fresh cooking oil" was simply to ensure the reader/cook didn't use oil they'd strained from previous cooking. I know my mom would strain off oil after frying meats (like ground beef or pork chops) or when doing deep-frying and reuse it as needed. With deep-frying especially, you didn't want to just dump a quart or more of oil just because it was "used" (and you certainly couldn't just pour it down the drain).
I was wondering why she specified fresh, but that makes sense.
GREAT JOB!
For 28 years, me & hub (23 of them with our son too) have celebrated Thanksgiving at home just us. The travel is just...not our style.
But, I still cook the whole spread and I start that morning and we eat by 4pm.
In order of appearance:::
Cranberry Sauce
2 pumpkin & 1 pecan pie
Turkey
Cornbread dressing
Green bean casserole
Sweet potato praline
And butter rolls.
Everything from scratch...even the cream of mushroom for the green beans...and most of it grown by me! 😊
I always look forward to my day to shine!
And we're all very Thankful for the year's harvest. ❤
Blessings to all!
Hello Janice
Did anyone catch that blooper? 🤔 it said add a mini-mum of milk because the page cut off the word....which if read said add a minimum of milk not a "mini mum" of milk. Jamie said as he added the milk "a mum of milk, a mum of milk, whatever that means" I was in tears, so sorry Jamie you cracked us up. We love your show. 😂
I was on the same mental track as Jamie... until I read this comment... 🙃🤣🤣
A whole mum would be too much, so stick with a mini mum.
Jamie reading "minimum" as mini mum is a certified "I've been cooking for way too long today" moment
What I usually use for a turkey stock, for the gravy and what not, is boil the giblets with a few aromatics for the length of the turkey cooking time, then combine that stock with the drippings from the roasting pan. Thicken that with either a little cornstarch slurry or a flour roux, and you're all set for your turkey gravy!
I do something similar. I cook the neck and giblets in a pan for my dressing. Then, I use liquid to get the good bits off of the bottom of the pan. I then reserve that and use it later combined with turkey drippings and cornstarch to thicken. It’s really good.
Roast the giblets, neck, wing tips, and the parson's nose and carrots and onions, dressed in a little oil in a shallow tray until well brown. Put contents in a stock pan. Deglaze the roasting pan with boiling water. Add to the stock pot with a bouquet garni and whole black peppercorns. Simmer down to half or a third. Strain, pressing solids dry. Taste to check the seasoning. Make a blonde roux, by cooking the roux until the flour is toasted. Add the stock, bit by bit, whisking hard to remove lumps, until you get thickness you want. Simmer gently for 10-15 minutes.
@@BigHenFor heh, somehow I've never heard the term Parsons Nose before, pretty good description for the fatty tail bit!
@@davidcarter4877 lol i thought it was an autocorrect for parsnips. 😂😂
That's how I do it too
This is why in my family each person brings a dish for thanksgiving and Christmas dinner, so no one has to get stuck doing the whole thing.
It is so much less stress for everyone😅
God bless you. At 62 I have learned to prepare beforehand. I give you props for doing all that in one day but I learned in 2017 not to do that. I ended up in the hospital at Thanksgiving that year and my dad and brothers learned what a PITA cooking a large meal all in one day for several people is. Now they help and I start on at least Tuesday getting things prepped. The dessert is done by Tuesday for sure and any vegetables that are being cooked are completely ready to just put in the pan. I even prepare my onions and celery on Wednesday night and reheat them on Thursday just before I mix them in the dressing. Maybe if you have several people helping the day of you can wait but I just don’t see the reason to stress ourselves out like that. I will say that was the best looking Turkey I have ever seen.
Learning how to live a more relaxed life is SO IMPORTANT
I may be only in my early 20s, but thanks to a burnout and pre existing disabilities the second I get too stressed i get huge amounts of pain and am out of commission for a day or two.
It's not about being lazy or such bs. Just making sure we can live long, healthy and happy lives. And if you use your brain a little you can accommodate both: big goals and a stress free time.
Wish you all the best! There's still so much ahead for you in life, make sure to enjoy it.
Not only was this delightful to watch, I somehow feel like the image of Jamie at 30:40, visibly exhausted, whisking gravy on the stove with one hand and whipping cream on the opposite bench with the other, is the most perfect distillation of What It's Like To Cook Thanksgiving I've ever seen. Juggling everything! Getting it done! And just no longer caring about things like 'one thing at a time' or 'looking peppy while doing it'. Perfectly done. (PLEASE tell me you found a way to eat all those leftovers, though!)
Experiencing JOMO right now - the joy of missing out.
I love the way you clean up so thoroughly between stages. Tip here - I freeze the butter then grate it into the flour so it barely needs kneading. 🇦🇺
That's a great tip!
interesting ill have to consider this
You can also do this with ginger if you need a large amount grated. When it's frozen the fibres break more easily making it easier to grate :)
After hosting Thanksgiving for over 30 years for extended family (my least favorite meal to prep), it finally came out that no one really cared If they had turkey or not, and several people were bringing other protein. This year we all voted on lasagne, salad, appetizers and deserts, pot luck. I might actually get to enjoy visiting with my family rather then sweating over gravy and carving and keeping everything warm!!
All our celebrations turning into potlucks has felt so depressing to me. I'm either cooking at home every day, or cooking for someone else's home
Here’s a system for ya.
My mom got up at 5 am on holidays, started making her cinnamon rolls, apple pie, and pumpkin pie (lemon meringue for Easter). She then made orange juice, scrambled eggs and bacon to go with the cinnamon rolls for breakfast. Doing all that and making sure her brood was getting ready for church. When we got home from Mass, she started bread rolls, stuffing, and the 20-25 lb. turkey. While the turkey cooked, she started the side dishes of green bean casserole, mashed potatoes, sweet potatoes, and all the while instructing us girls to set the table and set up the relish dishes. Once the gravy was ready, it was time for the feast. The real heavy whipped cream was made right before dessert. There was anywhere from 20-30 people to feed using her good china, silverware, and nicer glasses. The napkins were the nice paper kind. It was an amazing feat of a feast. 🦃
Why didn't the boys help
@@TheCuriousNoob LOL Glad you caught that. There eventually was an insurrection by us females. However, for a good portion of my Mom's married life, she preferred not to have to the boys in the kitchen. Us girls already knew how to do it for her. The boys did eventually have to do clean up.
@@tmjb00 How do you prepare your Thanksgiving feast?
@@bubblegumplastic about 30 yrs ago we all wanted to give mom a break so we’ve been doing potluck ever since. It could be full dinner sit down or a buffet. It depends on who is hosting.
To be fair, Jamie, most thanksgiving cooks do a lot of mise en place days before! You’ve done a beautiful job!
Yep. I usually have most if not all of the vegetables chopped/peeled/etc. the day before and stashed in labeled bags or containers in the fridge. Likewise stuff like pastry that will be needed day off, if the pie can't be done in advance. It also helps to get crispy skin to let the turkey dry out a little in the fridge, so if I have space it goes in the fridge in the roasting pan just loosely covered with some foil to keep stuff from falling on it or anything but still allow some airflow. (Don't stuff it in advance, though.)
Yeah. I pre-make the giblet stock, stuffing, cranberry sauce, dough, and pies. The day of I bake the stuffing, squash, rolls, potatoes, yams, turkey, and make the gravy.
My least favorite thing is peeling the squash and potatoes/yams. But that's my least favorite cooking activity in general. I force it onto my father because he hates skin on veg and will gladly peel them.
This is why we don't have Christmas dinner on Christmas day. Mom had to get up early to start the turkey and she'd spend all day cooking and miss all the fun. Somewhere along the line she put her foot down and we started making Christmas Eve dinner. We had all day to cook, a great meal and all Christmas we had leftovers so mom didn't have to cook. Watching this all I can say is Thanks Mom. You changed our tradition to one I'm happy to continue.
I'm laughing and snorting so hard:, yeah, just keep going? That's how all of us chefs feel, esp. if you're by yourself. But, if you're hosting, you may just be on your own. Good luck and warm wishes everyone.
Everybody watch how much more tired Jamie gets progressively, and this year tell Mom (if she'll be present) how thankful you are for all her great Thanksgiving dinners. Tell her even if they weren't that great 😉. Or tell whoever did it (if it wasn't you)!
Yep and to think Moms do this sometime pregnant with little ones running under foot. Man those were the days.
I think Mom relished teaching us how to cook so that come Thanksgiving she wasn't the only one doing the cooking. I did at least one apple pie a few days before, my sister did the pumpkin also before the big day, my brother did the turkey (smoked) and the sundry other side dishes were divided up as was the cleaning up. Great memories.
How about you help her then?
@@issecret1 I agree , help Mom out. Oh wait…. I am the Mom that does all of the cooking.
@@issecret1 sadly most men don't understand this concept, they value laziness too much
the genuine effort to make the recipes well but the slight chaos that happens, and the final dishes turning out good anyway even if not perfect, just make me feel represented on all levels
I had to laugh at my father in law last year. I make a timeline of when things need to cooked based off of what time we will be eating and the cooking times of each dish. So there can be a pocket of time that I am able to sit down and just rest. They came over a little early last year which I loved but at that time I only had the turkey in the oven. Bob quietly wandered into the kitchen with a slightly worried look on his face - then he spotted the menu and timeline taped to my kitchen cabinet. He smiled, nodded, grabbed a drink and came and joined us in the living room assured that I had the kitchen under control. ❤
I LOVE this! From the slightly worried face to seeing that there was a plan in place and all was well! Happy Thanksgiving!
Always prep what you can the day before. Saves time and heartache.
Did you try the recipes ?
This is pretty much me every Thanksgiving. Missing a step or forgetting something. You’d think I’d learn.
I say there's just too much going on if you do everything alone.
@@jvallas that and trying to hard to make it fancy!
@@marciaschiffman8382 Yep - been there, done that!
Grew up with the full Thanksgiving feast at Granny's house each year. After she passed, my mom took over. Some years I couldn't make it because of work, so I'd get KFC's 8 piece dinner, open a can of cranberry sauce, make a box of stove top, and have a slice of store bought pumpkin pie to finish. It was a decent substitute, complete with leftovers for a few days after.
Did you try the recipes ?
Thank you for making a huge mess when you cook, I always get crap for this from my family, but you know, when you’re in the zone, you just can’t worry about it.
My mother-in-law has always made an old fashioned bread gravy in the oven. She stews onion with the turkey neck. She breaks up several slices of white bread into that stock to make a slurry and adds it to the drippings in the pan. Back into the oven and heat to boiling, whisking occasionally until bubbling and smooth. Skim any excess fat before serving. So yummy and less labor intensive than roux based gravy.
Did you try the recipes ?
You are reminding me - and I don't know the exact method, but probably very simple - my mom told me my Aussie grandpa made a roast, then removed the meat and tossed some flour in the pan and stirred it up (probably added some water), then closed the oven door (oven off at this point, I think). After he'd finished making the rest of dinner, that had turned to gravy. I really do need to try it.
Having friends in both Canada and USA, means double-thanksgiving. Enjoyed a Canadian Thanksgiving in October, and now prepping up for American Thanksgiving in November.
If you make friends with a British person you can do it again in December, for Boxing Day.😂
Not feeling good today but the laugh I got from the Turkey sitting in the Dutch oven while being stuffed was VERY needed! It looked like it was relaxing in a hot tub! 😂😂😂
I know that it's not in the recipe you are following, but for pumpkin pie, add 2 tablespoons of maple syrup. It doesn't change the taste, but it rises to the surface of the pumpkin filling. It gets shiny from the outside inwards. When it's shiny in the center, it's done.
The shine is nicer than the mat finish of the pie without it.
You are so insane attempting this that I have added it to "watch later" when I have a bit more wine to assuage my stress levels by just watching this . . . No one does it all in one day. You are truly nuts. That's why we love you .
- oh I love “truly nuts” !! I was searching for the right words. Haha.
I know, right? 😂 I make as many things ahead as possible. A lot of things can be prepped and frozen in the weeks leading up.
I laugh because I thought there would be a clock counting down(like Julia’s dinner in 30 mins) That makes me stressed and i have to prepare myself mentally!
I do it all in one day and can confirm I’m nuts
Pie shell disaster: he truly is every one of us. 😆
I have also begun to make TWICE the amount of pastry (any kind really...I just double it) because the moment you don't, you will discover that your blind bake is too dark, or your pastry shrunk too much for the tart pan, or something like that and then when that happens, you don't have to start all over from the beginning. Also, I really, really hate it when I roll out the dough and there really is barely enough for crimping edges, for example. I am not a baker as you can tell. The amount of swearing I do while baking is proportional to how cruel the pastry dough is to me. Its not MY fault...its the stupid pastry dough.
Jamie, you don't ruin moments, you make them. Great job 👍
Did you try the recipes ?
You're an absolute legend man! Love your premiers! This will be one for the history books! Love you and julia!🎉🎉🎉🎉🎉❤❤❤❤
@Anti-chef If you could ask Julia Child one question……what would it be?
In case anyone watching makes a lot of pastry doughs and normal doughs, Julia always recommended going to a granite/marble shop and get a piece cut to a size that will fit in your fridge. That way you can cook it and press/roll the dough on it and it holds the cold and won't melt that cold butter in the mix.
It was surprisingly cheap since they used an extra piece they had to cut the one I ordered from
I'll be at church during premiere time, but you better believe I'll come home, throw on some jammies, and have a cup of coffee while I watch this with the biggest grin in my face
I’ll be watching it after church too. Excited!
Watching after church here too!
I love that this looks like a real kitchen during a holiday meal prep!!! All the influencer youtubers with their spotless kitchens as they cook drives me crazy lol
LOOK AT YOU!!!! Thanksgiving dinner is NO JOKE 😂 and you did it 👌
Chocolate whipped cream or chocolate ice cream on pumpkin pie is A GAME CHANGER
Is it? Not a huge chocolate fan, but is it really that good?
My mom has been hosting/cooking Thanksgiving dinner for over 50 years (my sis does the pies and I do the dishes!); in the last five or so she assigned guests to bring some of the sides, bread, appetizers, etc. We all highly recommend this approach. You are ambitious, Jamie!
I would never want to stress myself with cooking it all, in one day.
I start on Monday, with the pastry dough.
Tuesday the cranberry sauce (make and can enough for the year) and make cornbread for the dressing.
Wednesday finish the pies, at least 2-3 different flavors, dry brine turkey and prep any vegetables for the day of thanksgiving. Thursday morning, start homemade dinner rolls. Counting backwards from the time we want to eat, get the bird in the oven and cook all the side dishes, finishing with the dinner rolls baking as the turkey rests.
So much less stress and physical exhaustion. Plus I’m able to enjoy the day and am able to actually visit with family and friends.
Congrats on capturing almost the exact energy of my family's Thanksgiving. Only thing missing is the suddenly shouted swear word as one of the pets accidentally tries to kill the person cooking.
man, my family doesnt bother making it all on the day off. props to you fr. our rule is anything sweet and anything cold can be made the day before, so things like pies, deviled eggs, cake, etc, all made the day before. everything else is day off. that way theres no rush for oven space
When I worked in a bakery, we divided the water in half and used vodka for the other half! It helped make the crust flakier! We also didnt knead the dough too much, you wanted to leave like bits of shortening and butter visible in the dough, like not fully combined.
for super creamy mashed potatoes just use your hand blender that you used on the pie filling. Its how my family has done it since hand blenders became a thing and they are ALWAYS perfect! Its to the point that when I hear one start I automatically think of mashed potatoes. Plus you get a chefs snack by licking the potatoes off the whisks when done (removed from blender of course).
Pour all your wet ingredients into a bowl with the cooked potatoes and mix everything together with the hand blender. no need to mash then mix, do it at the same time.
You are the only youtuber who is so genuine. You cook with chaos and stress but i love it
Just a hint for mashing potatoes: we use an electric hand mixer. Add milk, butter, etc and beat. Never lumpy. And we do it in the pan we boiled the potatoes in. Helps keep them hot. Cover til ready to serve. Julia liked dirting a lot of pans!
Did you try the recipes ?
Just as an additional comment idea... if you don't want to bake the additional pie filling as a pie. Bake it in ramekins in a water bath like a custard... just until barely set, but still jiggly in the center. Then chill in the fridge for a few hours or overnight. Top with sugar and brulee it. Seriously, it's delightful. It's pumpkin pie brulee and it is a favorite at my house. (My sister hated pie crust growing up, so we usually ended up having pumpkin pie filling in many different forms. This is one that I enjoy because I love the flavor of my pumpkin pie filling (I add ginger to mine to add some spiciness), and since my pie filling isn't super sweet, the added sugar on top is a pleasant change.)
the mini-mum of milk 😂 Love ya Jamie, and so impressed with how far you've come, making that entire feast on your own all in one day. 👏
Just watched the "mini-mum" bit now 😂
I will now only ever say mini-mum.😁
Oh that cracked me up to no end! I was like "it's minimum... It's hyphenated...Surely he's going to get it any minute now..." But nope! Awesome! 😎😂
Well, you've gone and done it now. The top premier of TH-cam land. That was fabulous. I don't know what else I can say. 🥰🥰🥰🥰
Couple more thoughts: First, with regards to the cranberry relish, I wouldn't have strained the orange juice--just go ahead and add that little bit of pulp. It's certainly not going to make that much of a difference and it's not like the pulp is all that "chunky." When I've made my own cranberry relish, I usually add in mandarin orange segments so a little fresh-squeezed OJ pulp wouldn't be that much of an issue (in my opinion, at any rate).
Second, you didn't really mention exactly how long it took you to make the whole dinner but my family's traditional Thanksgiving dinner was served around 2pm and my mom NEVER tried to get everything fixed on the day. The pies (usually pumpkin and pecan) were prepped a couple of days before and, at most, they'd be set out to come to room temperature just before the dinner was put on the table. Most of the sides were done ahead of time and then just warmed up on the day itself (except for the mashed potatoes); as for the "stuffing," I'm in the South and we served "dressing" (it was NEVER stuffed into the turkey cavity). As it was, mom was up no later than 6am (sometimes, as early as 5am) to make sure the turkey had thawed enough so it would be fully cooked by dinner time.
It's been decades since I last had a Thanksgiving meal like this! As a child, I remember the clean-up... all the women (save my mom) would pile up in the kitchen to help grandma with the dishes. That was always my favorite part.
Nicely done! Found myself laughing out loud when I heard him say, I missed a step. It wouldn’t be a Jaime and Julia episode if he didn’t miss a step! Looked delicious!
Bon Appetite! ❤
Are we the only family that doesn’t think it’s a crime to have chunks in mashed potatoes?? Lol we like the texture. Don’t get me wrong…I’ll eat them all the ways😂
Personally, I hate mash that doesn't have at least a few lumps in it.
Lumpy mash is the way to go. If I want puree I'll buy baby food.
Lumps are proof you used real potatoes.
My mom always uses the hand mixer to whip the potatoes. I like them that way.
No hate, but no one is the only anything. Humans aren't that unique from each other. Wish people would stop implying they are. 😛 Also, many of us have a texture thing with food. I can't stand straight up smoothness, so I need lumps in my potatoes.
Handy tip for mashed potato; if you don't have a ricer, and you don't want to suffer like Jamie, after youve mashed them with a normal potato masher, grab your sturdiest whisk, and give them a good flogging with that, works really well for smoothing them out.
If there is ever any left over pumpkin pie its always good for breakfast the next day!
When the turkey was chillin in the Dutch oven like me in a hot tub I lost it. Actually lol’d. Great stuff! Haha.
I laughed out loud too, really did look like it was chilling in the jacuzzi 😂
It all looks amazing but this is why I'm doing Cornish Hens and just a few sides this year. 50 years of cooking, I am done with cooking for 2 days straight 😆
I like Cornish game hens better.
Years and years of watching and helping my nana has taught me the secret is prepping and cooking anything you can the day before and just heating it up after the turkey
This looked incredible! We're all so proud of you 👏 🎉
This is so funny. The collective we're. But so true
I agree completely. 😢 I was tearing up at the end, from pride. Jamie is genuine and personable.
Great feast done by only yourself -inspiring!! I always put my pies on a baking sheet after too many bubble-overs. After decades of cooking, two years ago I bought a boning knife for such events as this -- I am shocked at the slight curved shape makes such a difference in cutting and de-boning.
I am so FREAKING EXCITED FOR THIS YOU HAVE NO IDEA!!! Especially as I’n actually hosting family Thanksgiving at my house for the first time this year… 🤞
Good Luck! Also recommend Claire Saffitz Try this at Home Series. She just did a full Thanksgiving meal. Lots of great tips!
Also recommend Alison Roman Thanksgiving. Also lots of dishes can be made ahead, and reheated the day of. 😊
@@jessie551Steve 1989 freeze dried a Thanksgiving dinner. His will last 25 years.
I recommend not doing all this in one day! Try and have stuff prepped or done beforehand. It will save you stress
i haven’t been watching youtube recently since it seems like there’s nothing new and fun to watch. you have totally changed that. i have been OBSESSED for the past few weeks and you have gotten me through my first semester at college. i can’t wait to go home (where i actually have a kitchen lol) and try out some of these myself !
Yes good, the only chef who I can trust to actually tell me if a recipe is actually easy or not ❤
He walks so we can all run
The only thing you missed was starting your cooking while listening to Arlo Guthrie’s ‘Alice’s Restaurant’. A perfectly whimsical way to begin (runs about 22 minutes).
I hope you do another Ginger Bread House this year. I know it is a lot of work, but I watch those video over and over through the holidays They give me joy
For it all to come together at the same time with the least amount of stress, it means fixing everything you can the day before and then reheating.
As a german I never had the opportunity to try a full Thanksgiving meal. This seems like a lot of work, so kuddos to you. Maybe someday I will try some of the recipes...loved the video!
The sides are the best..the turkey I can do without! My kid wants our cajun food plus stuffing, sweet potato and green been casseroles!
There are lots of different "traditional " sides. Some people do green bean casserole, some do candied carrots, some do cranberry sauce, some do a jello fruit thing, some do candied yams. Of course stuffing, mashed potatoes and dressing (gravy,) are required. We generally do a ham AND a turkey. My husband's uncle always made enough stuffing that 3 whole chicken hens were in the stuffing. I once made a whole roast turkey AND an entire BBQ turkey.
Everyone has their favorites!
For example, I NEVER understood candied sweet potato with marshmallows, but then I discovered a crunchy pecan sweet potato casserole that was to die for! And my mom loves cranberry sauce, so I make it every year even though no one else eats it. But, instead of a strawberry rhubarb pie, I use the extra cranberries to make strawberry cranberry pie!
It's probably the ONLY thing the rest of the world should adopt from the US, at this point. Worth all the effort. (Except apple pie is better than pumpkin anything.)
The sides are where it is at. If you like turkey, then a turkey is a must, but if you don't care for it, you could either make a chicken or just make a turkey loin or just the breast if you are able to find that. It IS a lot of work which is why most families have a the ones who cook, and the other family members clean. It is truly a feast.
@@suran396 ,I do sweet potatoes with cinnamon butter and chocolate hummus. I hate that marshmallows casserole! Too sweet and no flavour.
I have come to realize since learning that you were a filmmaker in an old video that the wit of your editing is at least as important as your content, great stuff as always!
Your menu pretty much is identical to mine...just didn't have glazed carrots...instead I make that good old green bean/ French's Crispy Fried Onions/cream of mushroom soup casserole. Delicious! Can't wait to see how you put yours togetter
We put water chestnuts in the casserole and shredded cheddar on top. Absolute game changer for me! My favorite casserole at Thanksgiving.
I saved watching this until thanksgiving day. Reminds me of thanksgiving in my house growing up -- the dishes, the sweaty, exhuasted disheveledness by the end of the cooking day. watching this was like getting to enjoy all the food and nostalgia but none of the work. Much appreciated, jamie!
loved the 'behind the scenes' floor and full oven pics at the end!
I received onion goggles as a wedding gift. They turned out to be just like swimming goggles. You should wear them! Those ginger pods were genius. I’ve seen a woman make minced garlic pods for a similar reason. You did such a great job. Beautiful! Especially that gravy.
watching this video and holy crap dude you are so much better of a cook! just compared to 2 years ago
You are pure chaos which I think accurately reflects the average home cook on Thanksgiving. Loving it. Well done.
Jamie, I join with everyone who’s congratulating you on a job well done. It can be a daunting task, but satisfying. Congratulations young man! Happy Thanksgiving, a week and a half in advance.
This is the first stuffing recipe that I’ve ever seen without any liquid/chicken stock!
THIS is the Thanksgiving Event I've been waiting for 👏🏻👏🏻👏🏻
😂
Those of us who make Thanksgiving a wonderful day for friends and family, have all been in your shoes. Thanks for a reminder to not be afraid of a lesson in humility.
We are so grateful for you Jamie.
Being British I don’t celebrate thanksgiving but damn, your food always looks amazing and your content brings a smile to my face, thank you very much and sending good vibes with positive energy
This is what an Australian Christmas lunch looks like. Except we have plum pudding and custard for desert and do it in the middle of summer.
Hi Jamie,
So much went through my head watching this video!
I think it’s great you were able to share this with us! And I hope you did this for your Canadian Thanksgiving and not just for us to watch!
Absolutely don’t get offended or hurt feelings at this next part because you worked your ass off doing this video and I think I can speak for the majority of your fan when I say THANK YOU SO MUCH!
I’m older, but not what they call old! Been making thanksgiving dinner for at least 30 years.
I have roasted sweet carrots the way my daughter likes, a corn casserole, a green bean casserole, a ton of stuffing made with homemade croutons (in the cheaters air fryer way but still take a bit of time), mashed potatoes and gravy made from the neck, gizzard, liver and heart cooked and cut into little pieces to put in the gravy, and of course the turkey. I haven’t been able to get cranberries where I live for years but that’s okay, not fond of them anyway! If I can find the jellied canned kind I get ‘em cause I do like them!
For dessert the only thing I make is apple pie but with a gram cracker crust but there are 2 reasons for that. ONE it’s the only pie I can make successfully and TWO it’s really the only pie I like! Probably why it’s the only one I ever took the time to learn! Haha
Now maybe I doing it wrong but I get lots of breaks while I’m cooking the “Big Thanksgiving Dinner”! I seriously don’t understand why so people say how tired they get! I can’t imagine that I’m any more organized than anyone else! And the only thing I make in advance is the apple pie because I like it to sit overnight!
Now maybe I would be ratting out a lot of grannies if I told you what I do so I’m not gonna tell! Don’t want grannies kicking me out of the granny club! What would my 2 sweet grand babies call me if I’m not allowed to be a granny? Haha
If you got this far well thanks for reading my post!
Happy Thanksgiving Giving!!
Although late for Canada but heck I am from the States so I still have mine to go!
I also think it makes a difference when you are making recipes you are familiar with and have done a number of times over the years versus making things with a new recipe and you aren't entirely sure what it should look like. And like you, I think most people wouldn't make their pies the same day as the meal at least in part because it's too stressful and because it takes up precious time in the oven. Plus, imagine having to cook while also worrying about multiple cameras, sound, lighting, having to stop and address the audience in a way that will be charming and relatable. Frankly, it would stress me out.
As someone who genuinely LOVES cooking thanksgiving I totally understand😂 I have to go into it like a military operations, everything is timed out to the last second. Even then by the end of the day I am so tired and moody that everyone swears that I hate the whole thing. I am also so tired that I usually don’t eat until the next day. The moment foods on the table I somehow end up in bed asleep. It’s still my favorite holiday of the year.
Time management is everything! I think you would feel a bit less fatigued if you multitasked multiple dishes at once. For example, while the potatoes are boiling, start peeling the carrots. Saves lots of time and energy! Also did he season the turkey????? Lol
Isn't that the whole point of him being an "anti-chef" 😂😂😂 I'm not a trained cook, but I have worked in professional kitchens, where everyone is told to multitask, use as few utensils as possible (except for tasting spoons), and clean as you go. This kind of behaviour will not go. But he's an anti-chef, after all
As a veteran Thanksgiving host, I will say that I have never attempted to do everything in one day. The pie would be done a day or two before. The same for the cranberry relish. I do as much prep ahead of time as possible. For instance, the carrots would be peeled an cut up the night before. As well as all the vegetables for the stuffing. It is enough of a challenge getting everything done at the same time without trying to do it all in one day :) Happy Thanksgiving!
I am loving the Julia Child hair. I totally get it. It's what steamy kitchens do to us. I hope I will be making our feast with my new Anti-Chef apron. I hope!
After decades of cooking Thanksgiving dinner, I've learned to start at least a month before. Anything that can be made, whole or in part, ahead goes into the freezer. The big cook day is the day before. Only dishes that won't hold well are done the day off--mashed potatoes, the bird, & etc. I hope you tackle Thanksgiving dinner next year with guests!
Jamie starting a day earlier to brine the Turkey 🦃 is where it’s at! I bring all the pies for thanksgiving dinner pumpkin, apple 🍎, and coconut cream! All homemade of course ❤
Julia would be proud what a wonderful and Awesome Tribute to an Awesome Chef I loved watching Julia cook. Great Job
Thank you Julia for introducing us to Jamie. Well done for pulling this off!
The most satisfying part of your videos is watching you eat and enjoy the food so much. Those big generous bites of food is just perfection.
Today's favorite line... A Mini-Mum of milk😅😂😅
From now in I'm referring to a minimum amount of anything as a Mum. Add a Mum of salt instead of a pinch... Thanks Jamie, I hope it catches on as a form of measurement...
One year, almost my entire family got sick rigjt before Thanksgiving except for my sister. She did the entire Thanksgiving dinner with the cunning use of timers! She had everything down to the minute and ready by 6pm. Sje did cut corners ehere she could ehich basically meant we had frozen pies and everything else was scratch made. Everything came out awesome. I'm still proud of her.
I’m so conditioned. I was watching you deglaze the the pan and make whipped cream and had a moment of “why am I thinking about Rachel Maksy?” It was the music 😂
This is an insane marathon. My Australian family doesn’t do thanksgiving but this is level of insanity takes place for Christmas. Goodness knows why because it’s usually stinking hot and no one really wants a rich feast like this.
Great vid, plenty of relatable, frazzled giggles!
That's funny, this video auto played after one of hers lol.
I cook over two to 3 days - day one to dry the bread, day 2 to make pies and stuffing - that way the flavors can mesh and there is not stress the day of.
Jamie, I've made so many Thanksgiving dinners. It gets a little more relaxed, but it's always a workout. You did such a good job.
Wow, that was so illuminating for me. Trained by mother and grandmother to cook this whole thing plus, green beans with bacon and onion, a waldorf salad, home made dinner rolls and candied yams. Made close to the same for 45 years. Passed the torch to my daughter in law. Yikes I would start the night before and be up by 4 am. Tip: gravy is best made in the pan you cookedthe turkey in. The roux can mop up all of the drippings stuck to the pan, same proportions, 50/50 drippings and flour. This is where the giblet water from cooking the giblets goes in along with whole milk. We still make giblet gravy so heart, neck, liver and gizzard get simmered and then cut up and into the gravy. This makes for less vessels to clean up. You did a yeoman's job pulling this together for a single video. You deserve a great vacation, I love my tagine. Safe travels. Thank you