The most important thing to remember when cooking Thanksgiving Dinner is to remember that there are 364 days in the year to experiment with recipes. Thanksgiving is not one of them.
Babish broke into my home and attempted to gater all of my wine. Upon attempting to apprehend our bald assailant, I realized he was coated in a thick layer of butter. He slipped away that night, but I still see him out of the corner of my eye some nights.
My American friend made us sweet potatoes for Thanksgiving. She lives in Spain and she is dyslexic... so she mixed up a bottle of grounded "canela" with grounded "cayena" (cinnamon & cayenne, to be fair, both bottles looked exactly the same). We ended up eating spicy sweet potatoes and it was surprisingly not too bad!
I wholeheartedly approve of the Problem Cabbage. I am going to integrate this into my daily life. Please, keep this gag going in future episodes, at least the Botched videos.
Do not, I repeat DO NOT! put aluminum foil over your turkey after taking it out of the oven to keep it warm. . . It will steam, and that crispy skin you were showing off when it first came out will be gone.😢
You're also letting it mold prematurely by doing that, we don't do thanksgiving in Japan but everybody knows that's going to mold it faster since all cooked meat does that
You can always do what my shrewd mother decided to do- have three kids, make sure they all like different things, then assign them tasks according to those things, like make the older (me) make mashed potatoes because they're her favorites, make the middle child (sister) who preferrs sweet potatoes make sweet potato casserole and make the youngest one (brother) make the stuffing since it's his favorite
@@edw.b856 Pedantic describes someone who annoys others by correcting small errors, caring too much about minor details, or emphasizing their own expertise especially in some narrow or boring subject matter
Add a tablespoon of either Grand Mariner or port wine to your cranberry sauce, regardless of whether you make your own or open a can. It elevates it with little effort.
Prep your gravy boat by pouring in boiling water and letting it warm before putting your gravy in. This will keep your gravy warmer and prevent it from congealing for longer. Or get a small thermal carafe and designate it for savory applications only. It keeps the gravy at the perfect temperature and is easier (and safer) to pour and pass than an open gravy boat.
@ I don’t use water. I make a cranberry compote with cranberries and Granny Smith Apples,brown sugar, fresh apple juice, instead of water, cinnamon, and 4 cloves. It’s delicious.
I peel the potato dirty, then rinse each one before submerging in cold water. It seems like it would take longer but it doesn't because a dirty potato is super easy to peel because of the friction. I use a super sharp pearing knife, not a vegetable peeler
"Better than Bullion" is also straight-up a better option than boxed stock. It's more or less what boxed is made from, but nicer, and you can make it different strengths. You can also add a little bit to stuff to add some more stock-y flavor!
One of the things I've learned about poultry, mostly from this channel, is exactly what you say at around 5:16, add the amount of salt you want to end with because scraping it off is a pain if it's even possible. I've had different meats that I dry brined simple absorb all that salt and become nigh-inedible.
Make Mudka's Meat Hut Big Order from The Emperor's New Groove on Thanksgiving: 3 Pork Combos (Extra bacon on the side), 2 Chili cheese samplers, a basket of liver and onion ring, catch of the day, and a steak cut in the shape of a trout. *You got all that honey?*
Keep calm take deep breathes, and take it slow. Also clear off more space than you think it will need, if you don't need it, then you don't but if you do, you'll have it
Free tip- Take the empty dishes you think you'll be using, put them in the oven (with it off) so you get a gauge of just how much space you have to play with.
I maintain there isn’t any shame to be had in using premade pie dough when you’re also the one making the other foods. 85% of your family does not have the tastebuds to tell the difference.
My dad's stuffing recipe involves cooking before stuffing in the bird (It includes Minnesota Wild Rice and Sausage), and doing so while almost too hot to touch, so it has already come to temp and is in the bird nearly at temp. Would be interesting to grab an instant-read thermometer this year to verify if it comes fully up to temp again in the bird...
If you do take that temp, let us know! I'm 29 but my mom still doesn't want me bringing thanksgiving dishes other than a dessert as she's controlling of the kitchen, so I can't test it myself
Maybe I'm confused, isn't the issue that turkey juices mingle with the stuffing when it's in the bird, so even if the stuffing is 100% cooked and ready to eat, the raw turkey juices have to be cooked out?
@@gateauxgato I assume that is part of the issue normally. But also it's assumed that normally the stuffing is cold, so it never gets really hot. But when I'm putting the stuffing in it's hot enough it's steaming, so I'm curious if that 40F (?) jump start of being 110F or whatever gets it hot enough soon enough vs being 70F.
Thank you Babish! It was my first time ever doing a Thanksgiving dinner and I botched nothing ✨ The turkey was amazing, and the homemade pumpkin pie turned out perfectly.
Regarding potato washing. I follow the Chef John Foodwishes method of a water bath after pealing and slicing to help pull out starch. They then get rinsed quickly and put in fresh water. So scrubbing is not required in that method.
I was lucky enough to be involved with one Thanksgiving dinner in the states and was asked to make a dish myself… Being Scottish i thought well I’ll get a Haggis ! There’s plenty potato’s, easy… I couldn’t find Haggis in the middle of nowhere Vermont so I made a nice Pho from scratch. Was a great wee starter before faaaaar too much food later 😂
It ain't Thanksgiving yet, but I am thankful for Babish and his crew...y'all have taught so many people and put many smiles on many faces. Swaz Do Lah.
My cranberry relish is 16 oz of cranberry, 1/2 cup of sugar, 3 poblano peppers, and a white onion. Sweat the last two in 2 - 4 oz of butter until desired consistency then add the cran and the sugar. I grate a bit of optional nutmeg in because I love nutmeg
Babish. I wanna say, i bought your clef knife as a birthday gift for myself. And its simply an incredible knife my favorite thing to use while cooking. Ive shaved the top of my thumb with it already.
I love and I am thankful that Babish has grown his channel and brand in a way that is unique, and entertaining, without losing the original style and charm that he started with... you're a real one, Andrew. Happy Holidays!
LoL. Really? No idea? I grew up near Toronto. EVERY one in Canada knows the holiday in U.S. falls in November. Advertising. However, most Americans have NO idea it is celebrated at all in Canada. Never mind about 45 days earlier.
@andrewmccarroll4515 I know the US has it in November but I always forget about thanksgiving for Christmas until inevitably thanksgiving gets brought up by Americans.
The neck has been the base of my gravy for over 40 yrs. I suggest a splash of apple cider for acidity and a slight touch of sweetness. I also add apples in my stuffing.
Having made cranberry sauce from scratch, I can definitively say that the only difference between homemade and canned is how much sugar you add. That's it. You can toss aeromatics into either one if you want but you get the same effect as homemade with canned whole cranberry sauce + honey.
The kind of cranberry relish I make has frozen cranberries, raspberry jello, pineapple and pineapple juice, pecans, sugar, and orange juice. Idk how to describe the texture but it's more of a dessert than a sauce. I still think it's superior
I do stuff my turkey. I know, against the so called "rules" But it doesn't stay there the whole time! When the turkey is almost done, we "unstuff" the turkey, and add it to the casserole pan of dry stuffing stuff along with the turkey drippins, then finish the turkey while baking the pan of stuffing
I made miso butter for my 1st ever turkey and put it under the skin. I also added half a lemon, lime, and grapefruit inside. It wasn't the worst but I also learned my husband doesn't like turkey. Now I make beef wellington with mashed potatoes and balsamic parmesan roasted brussles sprouts.
@ still lots of great, loving, smart, modern thinking people in your country- I hope you having great things coming and this is just another bizarro 4 yr blip.
I put a little miso paste in my gravy for little something extra. I also make my mashed potatoes with yukon golds instead of russets so I don't have to worry too much about starches. My family loves the canned cranberry so I can't escape it, but I amplify the flavor a bit by adding orange zest mixed with sugar on top. Great tips all around!
Hi Andrew, I want to say thank you for being such a light of inspiration and creating content that shows your humor and generally gives me peace of mind. It is refreshing especially during times like this.
I once basted the turkey with juices every 30 mins for the first 2 hrs, and then for the last like 2-3~ hrs I basted every 15 mins. I slathered it, inside and out with a herbed butter, which I injected under the skin and into the turkey via the juices until cooked to temp. While multitasking and cooking all the sides on time. That turkey was the best I've ever had
If for some reason you're short on turkey bits to make salt many grocery stores cary smoked turkey legs. These make amazing stock. I like to get at least one to add to whatever else I have for making the stock. The stock doesn't come out smokey like you'd expect but does have a nice salt content. Add drippings from the turkey, thicken properly, and you have a killer gravy.
My family's doing a different thing for cranberries this year. Green grapes that have been dunked in white grape juice, then frozen, then sugared on top; rather than candied cranberries. We'll see how that plays out.
It bothers me slightly that the ingredients listed at 4:22 are not listed as "...Parsley, Sage, Rosemary, and Thyme..." instead of "...Sage, Rosemary, Parsley, Thyme..." I can't be the only one who thought of the Simon & Garfunkel song, right?
Bc of the crowd my family feeds and out live of leftovers, we’ve started doing 2 turkeys. One for the day of and one the day before. After I roast the Wednesday Turkey, I let it repose and I take the meat off the bones and store it for leftovers. I then break apart the roasted carcass and use it for my turkey stock. The results are HEAVENLY 🤤
If you are spatchcocking and dry brining like i did, you should take the neck and backbone and make stock from scratch. I had it going overnight covered so i don't lose too much moisture but get all the flavor, and in the morning uncover and let it reduce. This is instead of enhancing a box stock like he did. You have so much time because you're dry brining from the day before. I made the most delicious gravy out of it, and used it for my stuffing too. There was basically no left overs. It was a 15 lb turkey btw. I also suggest using a temp probe. I have a wireless one and a wired one. If you don't want to spend alot on one you should get the wired ones they are 15 bucks . If you smoke meats like I do, you definitely need a Bluetooth probe.
Tips if you are cooking and traveling with something you've made? Which kinds of containers are best, should you use ones with proper lids or Saran Wrap, etc. I thought my mom was not contributing to the family meal this year but I guess my SIL's cooking has been so inconsistent she's taking matters back into her own hands....
Last year I cooked the birb on a rack the over stuffing. The cranberry paradox is that I have to do both. My cranberries are very similar, but I add toasted pecans and use sugar substitutes.
I love watching Americans cooking Thanksgiving. The nearest we have is Christmas & Easter. But we have roast potatoes and stuffing mixed with sausage meat. Made into a loaf. Cooked, chilled sliced & reheated, or made into balls. Served with steamed vegetables.
my go-to cranberry sauce recipe uses pinot noir for the liquid, and has grated fresh, and chopped crystallized ginger. then after it's all done cooking some curry powder and a pinch of chinese five spice. first year I made it day of, and found out the next day that it's way better made a day ahead, and blended.
The most important thing to remember when cooking Thanksgiving Dinner is to remember that there are 364 days in the year to experiment with recipes. Thanksgiving is not one of them.
Absolutely. Christmas too, or whatever you celebrate around that time.
Unless you're here in the UK. Then Thanksgiving is just any old Thursday and we'll carry on with wild experiments
Amen 🙏
Additional note: neither is christmas or any other holiday we typically celebrate with some kind of special meal
@@chlcrkmurica
A whole cup of salt into the
cranberries was the most
botched you've ever babished
LOL, that's hilarious and horrifying!
I let out such a gasp
this feels like a haiku
@@SinoPeril Whole cup of salt Into the
Cranberries was the
Most botched you've ever Babished
There, that meets the 7-5-7 haiku form. 🙂
I'm kinda wanting to try that. a savory cranberry sauce.
Babish broke into my home and attempted to gater all of my wine. Upon attempting to apprehend our bald assailant, I realized he was coated in a thick layer of butter. He slipped away that night, but I still see him out of the corner of my eye some nights.
😂😂 What in the world lol love the lore of Thanksgiving Babish. Kinda like the krampus but better
Babi Jaga ✨
@@bluerabbit4010 don't you mean.."but butter"
Lucky
Very lucky😅
gaterwine on the table this year at the babish household
Gator*
we love the gatorwine
Just had it for the first time on Election night, it helped.
gaterwine we lov u
absolutely XD
I keep saying “you could’ve fooled me” but the music doesn’t play and I hate it. please, it’s my favorite bit, never ever stop.
AGREED ITS THE BEST
the problem cabbage was my favorite character this year
I really want the behind the scenes shots of Kendall just chucking the cabbage at Andrew
MY CABBAGES!
It's my second favorite behind Gatorwine (yes Gatorwine is a character)
@@bextomoose AMEN
Problem Cabbage is the best BCU character
10:50 It would have been pure gold if he did not notice he had added salt to the cranberries until he tasted it after he was done.
Or if he added salt the second time too
My American friend made us sweet potatoes for Thanksgiving. She lives in Spain and she is dyslexic... so she mixed up a bottle of grounded "canela" with grounded "cayena" (cinnamon & cayenne, to be fair, both bottles looked exactly the same).
We ended up eating spicy sweet potatoes and it was surprisingly not too bad!
Sweet potatoes and cayenne were domesticated by the same people in Pre-Columbian America. They go well together.
one of my favorites is steamed mashed sweet potatoes with butter and chipotles in adobo mixed in! its an alton brown recipe
I wholeheartedly approve of the Problem Cabbage. I am going to integrate this into my daily life. Please, keep this gag going in future episodes, at least the Botched videos.
Do not, I repeat DO NOT! put aluminum foil over your turkey after taking it out of the oven to keep it warm. . . It will steam, and that crispy skin you were showing off when it first came out will be gone.😢
I've heard it's a conspiracy and that you should only put a tin foil on a turkey instead.
This sounds weirdly like first-hand experience.
You're also letting it mold prematurely by doing that, we don't do thanksgiving in Japan but everybody knows that's going to mold it faster since all cooked meat does that
I get the feeling that food will be the least disruptive or unpleasant aspect of many Thanksgiving dinners in the US this year.
Yeah I'm not going to my family Tg for this very reason. It gets heated and I get yelled at for telling people to shut it
@@KatieDeGo well, considering some have mental breakdowns over the election result.
@@FabianDialer-vw1zk At least those that lost this time haven't tried to stage an insurrection in protest.
@@USMCOrdy6541 neither did their side until January 6th.
At least we'll be able to afford the food next year!
That this video didn't start with someone drinking bourbon, it seems unrealistic to how Thanksgiving is typically ruined.
Preferably while sitting next to someone who is completely on the opposite end of the political spectrum.
Maybe you can do the unusual and ruin it by drinking 3 glasses of Gatorwine beforehand rather than bourbon
Whiskey for my family 😂
B@@mosheyedidyablass7561 or opposing religious beliefs
Hey! I resemble that remark!
You can always do what my shrewd mother decided to do- have three kids, make sure they all like different things, then assign them tasks according to those things, like make the older (me) make mashed potatoes because they're her favorites, make the middle child (sister) who preferrs sweet potatoes make sweet potato casserole and make the youngest one (brother) make the stuffing since it's his favorite
What does shrewd mean to you
@@Singularity01010
What does pedantic mean to you?
@@edw.b856 Pedantic describes someone who annoys others by correcting small errors, caring too much about minor details, or emphasizing their own expertise especially in some narrow or boring subject matter
Mom had a great system, she was on to something lol!!!! And great little cooks to help out!
do they like do shots before every botched by babish episode?? how are they consistently this batshit insane for every single one without fail
Because Andrew's a total gremlin when not sticking to a script
Add a tablespoon of either Grand Mariner or port wine to your cranberry sauce, regardless of whether you make your own or open a can. It elevates it with little effort.
The port I can understand, but with the orange peel in (and I use orange juice as well) wouldn't the grand mariner be a smidge overpowering?
If you can get it, jaggery sugar is a lovely alternative. It's flavor is a lot more rich than standard commercial brown sugar.
Can we get a shirt that says "spatchcocked, butter stuffed, dry brined" as merch
How im tryna be tbh
On an apron! I’d wear that every day.
Prep your gravy boat by pouring in boiling water and letting it warm before putting your gravy in. This will keep your gravy warmer and prevent it from congealing for longer.
Or get a small thermal carafe and designate it for savory applications only. It keeps the gravy at the perfect temperature and is easier (and safer) to pour and pass than an open gravy boat.
Wouldn't that make the boat difficult to pick up at the table?
@@WickedKnightAlbel - you're only warming the inside of the boat with the boiling water - the handle and oustide will generally be fine. 😉
10:07 She almost let the intrusive thoughts win and poked it.
I smell a boxed stock “Ranked With Babish” episode! Make it happen!!!
Just sitting and being forced to drink every box of stock they could find at the grocery store
Cranberry sauce is the easiest thing in the world to make. The house smells wonderful while it’s cooking.
Or nightmare smell if you butcher it to oblivion
@ Have never done that. Thankfully.
It really is just a compote with added ingredients. So simple as long as you don’t burn it lol
I always volunteer for it because it's so cheap and easy. But remember to throw in a cinnamon stick and use oj in stead of water.
@ I don’t use water. I make a cranberry compote with cranberries and Granny Smith Apples,brown sugar, fresh apple juice, instead of water, cinnamon, and 4 cloves. It’s delicious.
Kendal is correct, but she forgot about how canned cranberries make a vastly superior Thanksgiving Friday sandwich.
Fr tho
Smooth or chunky style?
Also, the can marks act as cutting guides.
Kendall casually suggesting pelting him with Cabbage when they were brainstorming this episode is my favorite animal.
I peel the potato dirty, then rinse each one before submerging in cold water. It seems like it would take longer but it doesn't because a dirty potato is super easy to peel because of the friction. I use a super sharp pearing knife, not a vegetable peeler
The potatoes at my grocery store are clean. I still wash them a bit, but I never see any dirt coming off.
Brushed potato varieties (the dirty ones) keep longer. I think they're tastier but it's likely I am deficient in dirt.
@bonulver Important to get your USRDA of vitamin D(irt).
Thank you for doing a thanksgiving video BEFORE a christmas video (I wish this comment was a joke, but its not)
I think the Problem Cabbage should be a permanent recurring character on the channel.
I needed this video after everything this week. Will probably watch it on repeat constantly for the next decade
"Better than Bullion" is also straight-up a better option than boxed stock. It's more or less what boxed is made from, but nicer, and you can make it different strengths. You can also add a little bit to stuff to add some more stock-y flavor!
The ingredients leave much to be desired though, especially as I am allergic to corn, soybeans, and turmeric.
@LycanFerret I mean, as someone without those allergies, I think the ingredients are fine for me.
One of the things I've learned about poultry, mostly from this channel, is exactly what you say at around 5:16, add the amount of salt you want to end with because scraping it off is a pain if it's even possible. I've had different meats that I dry brined simple absorb all that salt and become nigh-inedible.
Make Mudka's Meat Hut Big Order from The Emperor's New Groove on Thanksgiving:
3 Pork Combos (Extra bacon on the side), 2 Chili cheese samplers, a basket of liver and onion ring, catch of the day, and a steak cut in the shape of a trout.
*You got all that honey?*
might be an opportunity to have some fun in the south american kitchen?
I support this message.
Three oinkers wearing pants, plate of hot air, basket of Grandma’s breakfast and change the bull to a gill, got it.
Three oinkers wearing pants, plate of hot air, basket of grandma’s breakfast, and change the bull to a gill. Got it.
Three oinkers wearing pants, plate of hot air, basket of Grandma's breakfast and change the bull to a gill, got it!
This is my first year doing the full thanksgiving dinner, so I am absolutely using your channel to help! I really need the help!
Keep calm take deep breathes, and take it slow. Also clear off more space than you think it will need, if you don't need it, then you don't but if you do, you'll have it
Based on personal experience, I'd recommend using a store-bought pie crust. It crisps up just fine and you save a lot of time.
Free tip- Take the empty dishes you think you'll be using, put them in the oven (with it off) so you get a gauge of just how much space you have to play with.
Just do sandwich trays, fruit and veggie trays, cheese trays and cookie trays. That's what I do on Thanksgiving and Christmas. Better than cooking. 😊
@ashleyr6809 honestly, not bad. I do prefer cooking, but I do like your idea to.
I love the botched by Babish series. Duckups happen and seeing how people with skills/experience fix them is invaluable for me.
LIVING for the cabbage tossing. 10/10 perfect bit.
I maintain there isn’t any shame to be had in using premade pie dough when you’re also the one making the other foods. 85% of your family does not have the tastebuds to tell the difference.
I always use premade pie crusts because I cannot make dough. Put me and flour in the same room and things go wrong fast.
It can smell fear @@LycanFerret
i'm gonna melt dowm a whole pound of danish creamery butter and drink it like liquid GOLD.
I like the Problem Cabbages, very nice addition
26:49 WHERE'S THE CRANBERRY SAUCE??
My dad's stuffing recipe involves cooking before stuffing in the bird (It includes Minnesota Wild Rice and Sausage), and doing so while almost too hot to touch, so it has already come to temp and is in the bird nearly at temp. Would be interesting to grab an instant-read thermometer this year to verify if it comes fully up to temp again in the bird...
If you do take that temp, let us know! I'm 29 but my mom still doesn't want me bringing thanksgiving dishes other than a dessert as she's controlling of the kitchen, so I can't test it myself
Maybe I'm confused, isn't the issue that turkey juices mingle with the stuffing when it's in the bird, so even if the stuffing is 100% cooked and ready to eat, the raw turkey juices have to be cooked out?
@@gateauxgato I assume that is part of the issue normally. But also it's assumed that normally the stuffing is cold, so it never gets really hot. But when I'm putting the stuffing in it's hot enough it's steaming, so I'm curious if that 40F (?) jump start of being 110F or whatever gets it hot enough soon enough vs being 70F.
Thank you Babish! It was my first time ever doing a Thanksgiving dinner and I botched nothing ✨ The turkey was amazing, and the homemade pumpkin pie turned out perfectly.
Whoever put "thighs first. That's my approach to life" we are now friends
Regarding potato washing. I follow the Chef John Foodwishes method of a water bath after pealing and slicing to help pull out starch. They then get rinsed quickly and put in fresh water. So scrubbing is not required in that method.
I was lucky enough to be involved with one Thanksgiving dinner in the states and was asked to make a dish myself…
Being Scottish i thought well I’ll get a Haggis ! There’s plenty potato’s, easy… I couldn’t find Haggis in the middle of nowhere Vermont so I made a nice Pho from scratch. Was a great wee starter before faaaaar too much food later 😂
It ain't Thanksgiving yet, but I am thankful for Babish and his crew...y'all have taught so many people and put many smiles on many faces.
Swaz Do Lah.
This is great timing since I'll be spending my first thanksgiving ever, so I know how to help with my family
i would loveeee a babish shop-along-for-thanksgiving. tell us your dishes, what we need to shop for, vlog you shopping, totals per dish etc
My cranberry relish is 16 oz of cranberry, 1/2 cup of sugar, 3 poblano peppers, and a white onion. Sweat the last two in 2 - 4 oz of butter until desired consistency then add the cran and the sugar. I grate a bit of optional nutmeg in because I love nutmeg
Babish. I wanna say, i bought your clef knife as a birthday gift for myself. And its simply an incredible knife my favorite thing to use while cooking. Ive shaved the top of my thumb with it already.
I have one too, and once I carved a chunk out of my thumbnail when my cat scared me as I was cutting veggies. Can confirm, that knife is sharp!
Love this series! Thanks For all your help
my dad practices his dressing two weeks before thanksgiving. It makes for the best dinner that week.
Greatest holiday of the year and it isn't even close
I was tought to wash/rinse potatoes before and after peeling.. told it also helps remove some starch from the more starchy potatoes.
25:59 Problem cabbage for not using homemade whipped cream. It is sooo much better than the canned stuff.
I love and I am thankful that Babish has grown his channel and brand in a way that is unique, and entertaining, without losing the original style and charm that he started with... you're a real one, Andrew. Happy Holidays!
I think you are the only person on the planet who Bob Belcher would allow/enjoy in his Thanksgiving kitchen.
I’ve only seen the beginning of the video, so I’m picturing Bob raising his eyebrows in alarm and telling Babish to go check on Louise
Thanks!
As a Canadian I was very confused why a thanksgiving episode was being made now
LoL. Really? No idea? I grew up near Toronto. EVERY one in Canada knows the holiday in U.S. falls in November. Advertising. However, most Americans have NO idea it is celebrated at all in Canada. Never mind about 45 days earlier.
@andrewmccarroll4515 I know the US has it in November but I always forget about thanksgiving for Christmas until inevitably thanksgiving gets brought up by Americans.
@@marschallblucher6197 very true
I dont wash potatoes before peeling... I just rinse them off after I peel them, before putting them in clean water
Pro move: instead of docking your pie dough, opt for a perforated pie pan. They absolutely rock and are pretty cheap
The neck has been the base of my gravy for over 40 yrs. I suggest a splash of apple cider for acidity and a slight touch of sweetness. I also add apples in my stuffing.
Please do the meal from the Thanksgiving episode of Malcolm in the Middle. Monkfish turkey and all.
Brother I appreciate your long takes! You don’t cut every two seconds to get the perfect sentence.
Now I want Thanksgiving. Only thing that table is missing is noodles.
Having made cranberry sauce from scratch, I can definitively say that the only difference between homemade and canned is how much sugar you add. That's it. You can toss aeromatics into either one if you want but you get the same effect as homemade with canned whole cranberry sauce + honey.
The kind of cranberry relish I make has frozen cranberries, raspberry jello, pineapple and pineapple juice, pecans, sugar, and orange juice. Idk how to describe the texture but it's more of a dessert than a sauce. I still think it's superior
Glad you’re still making videos sir. Been a fan for many years!
I do stuff my turkey. I know, against the so called "rules" But it doesn't stay there the whole time! When the turkey is almost done, we "unstuff" the turkey, and add it to the casserole pan of dry stuffing stuff along with the turkey drippins, then finish the turkey while baking the pan of stuffing
I made miso butter for my 1st ever turkey and put it under the skin. I also added half a lemon, lime, and grapefruit inside. It wasn't the worst but I also learned my husband doesn't like turkey. Now I make beef wellington with mashed potatoes and balsamic parmesan roasted brussles sprouts.
I’m not American, but your election put me into a total spiral. This helped to make me laugh ❤ love all you Americans. Sending hugs.
Disappointed in my fellow countrymen. Though I'm confident we can survive this storm
@ still lots of great, loving, smart, modern thinking people in your country- I hope you having great things coming and this is just another bizarro 4 yr blip.
I put a little miso paste in my gravy for little something extra. I also make my mashed potatoes with yukon golds instead of russets so I don't have to worry too much about starches. My family loves the canned cranberry so I can't escape it, but I amplify the flavor a bit by adding orange zest mixed with sugar on top. Great tips all around!
21:12 he did the thing!
Hi Andrew, I want to say thank you for being such a light of inspiration and creating content that shows your humor and generally gives me peace of mind. It is refreshing especially during times like this.
6:44 a man of culture, I see
Thighs first
I once basted the turkey with juices every 30 mins for the first 2 hrs, and then for the last like 2-3~ hrs I basted every 15 mins. I slathered it, inside and out with a herbed butter, which I injected under the skin and into the turkey via the juices until cooked to temp. While multitasking and cooking all the sides on time. That turkey was the best I've ever had
i don´t even celebrate thanksgiving, you´re just hilarious
It's been a while but this video single handedly saved thanksgiving for me this year
Happy thanksgiving to all
If for some reason you're short on turkey bits to make salt many grocery stores cary smoked turkey legs. These make amazing stock. I like to get at least one to add to whatever else I have for making the stock. The stock doesn't come out smokey like you'd expect but does have a nice salt content. Add drippings from the turkey, thicken properly, and you have a killer gravy.
Stuffing on the side 100 percent
The best part of thanksgiving
My family's doing a different thing for cranberries this year. Green grapes that have been dunked in white grape juice, then frozen, then sugared on top; rather than candied cranberries. We'll see how that plays out.
It bothers me slightly that the ingredients listed at 4:22 are not listed as "...Parsley, Sage, Rosemary, and Thyme..." instead of "...Sage, Rosemary, Parsley, Thyme..." I can't be the only one who thought of the Simon & Garfunkel song, right?
Bc of the crowd my family feeds and out live of leftovers, we’ve started doing 2 turkeys. One for the day of and one the day before. After I roast the Wednesday Turkey, I let it repose and I take the meat off the bones and store it for leftovers. I then break apart the roasted carcass and use it for my turkey stock. The results are HEAVENLY 🤤
You missed not removing the innards from the turkey, and cooking it. Got that t-shirt in college.
If you are spatchcocking and dry brining like i did, you should take the neck and backbone and make stock from scratch. I had it going overnight covered so i don't lose too much moisture but get all the flavor, and in the morning uncover and let it reduce. This is instead of enhancing a box stock like he did. You have so much time because you're dry brining from the day before.
I made the most delicious gravy out of it, and used it for my stuffing too. There was basically no left overs. It was a 15 lb turkey btw.
I also suggest using a temp probe. I have a wireless one and a wired one. If you don't want to spend alot on one you should get the wired ones they are 15 bucks . If you smoke meats like I do, you definitely need a Bluetooth probe.
Going for a more Salvadorian chicken for Thanksgiving
Tips if you are cooking and traveling with something you've made? Which kinds of containers are best, should you use ones with proper lids or Saran Wrap, etc. I thought my mom was not contributing to the family meal this year but I guess my SIL's cooking has been so inconsistent she's taking matters back into her own hands....
I know someone who can't eat a lot of salt, because he has high blood pressure. Do you know any substitutes for salt in a dry brine?
Bitters are also a great gravy enhancer. Don't go overboard, but they add a depth that is stellar, and come in lots of different flavor profiles.
most dangerous year for thanksgiving now
Last year I cooked the birb on a rack the over stuffing. The cranberry paradox is that I have to do both. My cranberries are very similar, but I add toasted pecans and use sugar substitutes.
What do you call a turkey the day after Thanksgiving? Lucky!
I'll see myself out.
I love watching Americans cooking Thanksgiving. The nearest we have is Christmas & Easter. But we have roast potatoes and stuffing mixed with sausage meat. Made into a loaf. Cooked, chilled sliced & reheated, or made into balls. Served with steamed vegetables.
KENDALL APPEARANCE!
my go-to cranberry sauce recipe uses pinot noir for the liquid, and has grated fresh, and chopped crystallized ginger. then after it's all done cooking some curry powder and a pinch of chinese five spice. first year I made it day of, and found out the next day that it's way better made a day ahead, and blended.
It’s Thanksgiving already? You coulda fooled me 😏
A botching of botched by Babish is the most Babish botching Babish has ever botched. Chef's kiss.
12:18 silly babish it's not thanksgiving yet
Also the way that Andrew put salt within the cranberries made me laugh so much!!!
I mean... peel all the potatoes, then wash them. Way easier than scrubbing them, same result
A little bit of baking soda mixed with the salt you put on the skin to dry brine. Helps make just incredibly crispy skin.
21:02 now it’s dressing 🤓
I'm just realizing Babishs meal prep/panic is just like Bob Belchers Thanksgiving mayhem.