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Binging with Babish: A Charlie Brown Thanksgiving

Feb 27, 2020
Hey guys, welcome back to Binging with Babish where this week we're taking a look at Snoopy's Thanksgiving dinner. Which I don't think is that bad, as long as you eat around the black licorice gummies. I'm kind of a pink man too. It's a joke. Of course, we're going to make pumpkin pie and Snoopy's whole roast turkey. If all of your fresh turkey has one of those "come out when it's done" things, take it out. We don't need that where we're going. And the first of many steps is to loosen the skin from the turkey's body, which we will do by pushing our gloved fingers between the meat and the skin until it resembles the skin around your elbows Eurgh.
binging with babish a charlie brown thanksgiving
Sorry, that's gross, that's the most accurate comparison I have. Next, we combine about a quarter cup of kosher salt with maybe a tablespoon of freshly ground black pepper; We season the cavity and the meat under the skin. Then, once all the meat is well seasoned and we've used about three-quarters of the mixture, we'll add about a teaspoon and a half of baking powder to make a seasoning for the skin. This will lower the temperature at which the Maillard reaction occurs and will give us darker skin. So, once we have every inch of this bird deeply seasoned with baking powder, we'll let it sit uncovered in the refrigerator for 24 hours.
binging with babish a charlie brown thanksgiving

More Interesting Facts About,

binging with babish a charlie brown thanksgiving...

Which, dare I say, is plenty of time to get to work on our pumpkin pie. For this, we're going to need one sugar pie pumpkin (I'm using two because I need extra puree because I'm making pumpkin pie for my family's Thanksgiving) But if you're only making one pie, you only need one pumpkin. . , cut in half and without seeds or guts. We then placed them cut side down on a parchment-lined baking sheet and roasted them at 325 degrees Fahrenheit for an hour. Which, dare I say, is plenty of time to prepare our pie crust. In the bowl of a food processor, place six and a quarter ounces of all-purpose flour, 10 tablespoons of very cold, chilled unsalted butter, which we're going to mix until it looks like something between small pebbles and wet sand.
binging with babish a charlie brown thanksgiving
We want little pieces of butter that the human eye can barely make out. We then pour this mixture into a medium bowl, add 1/2 teaspoon of salt and 1 tablespoon of sugar that we should have added in the food processor, mix them together and then sprinkle some ice water on top. I'm starting with three and a half tablespoons; that gives me about half a tablespoon of wiggle room if the dough is too dry. We're mixing it gently, trying to mix it as little as possible, turning it over onto our work surface; we're just trying to make sure all the flour is hydrated.
binging with babish a charlie brown thanksgiving
Once a cohesive dough is formed, we wrap it in plastic wrap and refrigerate for at least 30 minutes. Which I would dare say is plenty of time to prepare the filling for our cake. I'm sorry, I promise this will be the last time I say that. Our pumpkins are out of the oven and we know they are cooked because a kitchen knife can cut through them without resistance. So we want to peel the skin off these pumpkins and let them release a little steam, like a co-worker at a Christmas party with an open bar, but while it's still hot I want to put about two cups on the food plate. processor.
This will help it combine more easily with a cup of

brown

sugar and optionally a tablespoon or two of maple syrup. We're processing it together for 60 to 90 seconds until it's very smooth. And then we're going to start adding some spices. I go with two teaspoons of cinnamon, two teaspoons of ground ginger, a quarter teaspoon of allspice and a quarter teaspoon of ground cloves and a generous grating of freshly grated nutmeg. This is the one that makes the difference, believe me. Additionally, we add half a cup of milk and three quarters of a cup of heavy cream.
And now that we have some cold stuff, we can add the uncooked eggs, four eggs total, and then process them all together for an additional minute until smooth and creamy. So get that out of the way because it's time to lightly flour our work surface, hands and rolling pin, and prepare our newly refrigerated dough for rolling out. Yes, I know that is very far from being a real word. Anyway, we're going to roll this guy out to about two inches wider than our pie pan and use our rolling pin to roll the dough and then roll it out into said waiting pie pan.
And you can notice that mine looks pretty bad. And at this point you need to make a decision. What is more important for you? Light, flaky, crispy layers or perfectly (???) dough? If your answer is the former, repair it as best you can and refrigerate it for 15 minutes. Trust me, you'll end up looking good. Poke a bunch of holes in the bottom with a fork, press a layer of aluminum foil into the bottom of the pie crust, and fill it with your desired pie weight. I'm going with

brown

rice and we're baking this crust for 15 minutes at 400 degrees Fahrenheit on a preheated pizza stone.
This will help speed up the browning and prevent the base from becoming soggy. Next, into our hot pie crust goes the pie filling. We give everything a light tap to remove any stubborn bubbles and bake for about 25 minutes until the crust is golden brown and the filling is firm but jiggly. Just a little move like that. Then we refrigerate overnight. Now, if you'll excuse me, I'm going to go get some sleep. You can tell it's the next day because my shirt is slightly different. And we are cutting some bread for our filling. Because today is turkey day.
And in a 225-degree Fahrenheit oven, place about three-quarters of a loaf of white sandwich bread cut into half-inch pieces, mixed occasionally, and baked for an hour until completely dry. Then here we have the base elements of the filling. And don't worry, I'll go over this on the stove. In a high-sided frying pan, place approximately 3 tablespoons of unsalted butter, which we will ensure is well melted and foamy before adding 1 finely chopped medium Spanish onion. We'll just sauté this for a few minutes or until soft and translucent. Then I guess we're going to add 2 finely chopped ribs of celery very slowly for dramatic effect.
Sauté for an additional minute just to give the celery some heat and then we'll start adding some chopped herbs, 1 tablespoon of freshly chopped sage, and 1 teaspoon each of chopped thyme and rosemary, all of which we'll sauté for another minute. 2-3 minutes for those flavors, I don't know, to get to know each other. Then we place our cooled bread cubes in a large bowl, to which we will add about a tablespoon of finely chopped parsley and our onion, celery and herb mixture. Along with about 2/3 cup fresh turkey broth. If you want to see how to make turkey broth, watch the moist sandwich video in the top right corner, right now.
We mix everything, seasoning with kosher salt and freshly ground pepper to taste. And we want to get to this consistency where everything sticks together but there are still individual bread cubes left. It looks perfect, so here comes our air chilled turkey. The inside of which we are going to line with a couple of layers of gauze. I know it sounds weird, but this will make it very easy to get all the stuffing out of the bird. We're going to want to do this because by the time the stuffing is cooked through, the bird will be overcooked.
So we're stuffing as much stuffing as will fit into our bird's... butt. I don't know what Cavity is called? They both sound disgusting. Tie the cheesecloth behind and then tie the legs over the top with a piece of butcher's twine, then it's time to put this guy on a roasting rack, but what if you don't have one? It's nothing to worry about! Like most problems in life, this can be solved with aluminum foil. We're just going to roll up some aluminum foil cylinders and line the bottom of the pan enough to elevate the turkey off the bottom of the pan.
We are placing this breast down during the first half of cooking and covering the bottom with bacon. I'm going to add some sort of cross brace here to provide additional support to the turkey, and put it in a preheated 325 degrees Fahrenheit oven for two to two and a half hours until the thickest part of the breast registers 160 degrees Fahrenheit. Enough time to prepare for phase two of cooking, which involves rolling out tubers, which it looks like Snoopy used to serve the turkey on. So we put these turnips, parsnips, carrots, and red pearl onions in a bowl, season them with kosher salt and freshly ground pepper, give them a splash of vegetable oil, and see if we can throw them in a bowl that's too small. for work.
Here we go, one... uh, we lost a couple, okay... One! Two! Okay, we lost a carrot, no big deal. Over time, it will cover them evenly and the turkey will awaken from its slumber once it reaches 130 degrees Fahrenheit. And look at that, the bacon curls into a smile perfect for your Mulan congee breakfast bowl. Once we've removed our bacon blanket, it's time to make a new bed for our beast. On a rimmed baking sheet, place our root vegetables, covered with a rack, and on top of it our turkey, this time breast side up, because it's time to quickly roast our vegetables and brown this suckling pig.
First, we have to get the stuffing out of this situation, so we cut off the legs and, really unpleasantly, we get our bird package back, which we're going to put aside because now it's time to give our bird a butter bath . In clarified butter, specifically. Clarified butter does not burn at the same temperature as regular butter, it is easy to make and will give us a very brown skin. So once you've brushed every square inch of this guy, you're going to pop it into a 425 degree Fahrenheit elevated oven for about 45 minutes, during which time we can finish preparing our filling.
We're going to combine the cavity filling, ew, which we're going to combine with the rest of the refrigerated stuffing, which should cool it enough to add a beaten egg to a quarter cup of turkey broth. This will just help tie everything together and get everyone to the right final consistency. We'll simply give it a superficial mix before pouring it into a generously buttered casserole dish, into which we'll spread the stuffing evenly, cover and set aside until the turkey comes out of the oven. This is the time when you can finish any cranberry sauce or juices, because once the turkey reaches 160 degrees Fahrenheit in the thickest part of the breast, it's time to take it out and admire its incredibly crispy skin.
Tom, we're going to take our turkey off the grill so we can catch the accumulated juices in the pan and improve the sauce. Next we are letting our turkey rest for 30 minutes, at room temperature, uncovered. I know I've said to cover the turkeys with aluminum foil, don't do it or you'll ruin this beautifully crispy skin. Then we give our vegetables a little turn, and return them to the oven along with the filling for about 20 minutes, until both are completely cooked. Lastly, I need to make whipped cream for the pumpkin pie, I can't find my hand mixer so I only have one option left, which is to mix by hand.
Today was bi and tri day at the gym, so needless to say, it was a challenge. I can really only recommend it in the most desperate of circumstances, like these. Once you have some nice stiff peaks, it's time to plate. After a short break, of course. My God, I've never felt so old. We taste a little to make sure we've added enough sugar, you can add vanilla if you like, and then on a large plate, place our roasted root vegetables, on top of which, just for that kind of Norman Rockwell effect, we're going to place our turkey whole.
I can't really recommend this, it's much harder to carve, but I get it, it's traditional and we serve it with our gravy, stuffing, cranberry sauce, and pumpkin pie. I know Snoopy didn't serve all of this, but what the hell is turkey without gravy? We topped our cake with a healthy layer of whipped cream and there you have it. I have to say, it looks a hell of a lot better than jelly beans, toast, and pretzel sticks. And while a whole turkey certainly looks nice, it's very difficult to carve at the table, so I would wholeheartedly recommend carving it beforehand.
First we have to remove the ramrods and then remove the wishbone. Not only because it will make removing the breasts easier, but because we can make a wish. Whoever gets the longest side will get to... oh. If it breaks in half, what happens? Some kind of stagnant desire. Anyway, we're cutting into the side of the breastbone and then cutting under the breast for easy removal and slicing. Try to keep the skin as intact as possible, it will make for a better presentation, cut it to your desired specifications, pack it and then the dark meat is where it gets a little tricky.
I like to remove the entire thigh and shred the meat. And there you have it. It's much easier to break it down beforehand andI think that makes for an equally attractive presentation. And legally, after eating turkey, you have to eat pumpkin pie. If you are allergic or afraid of pumpkins, apple is an acceptable substitute. Now I have to say that this is the best pumpkin pie I have ever had. It's light, smooth, and creamy, but that being said, I have to save space, I mean, it's not even Thanksgiving yet. Hello guys, I just want to wish you a happy Thanksgiving and share with you the new Binging with Babish Spanish channel.
The link is in the description of this video, it's a place where you and your Spanish-speaking friends can enjoy dubbed episodes of Binging with Babish every Wednesday. The Moistmaker episode will be released tomorrow, check it out, eat some turkey, have fun with your friends and family, and cook something for someone you care about.

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