Brad and Andy Try to Make the Perfect Turkey & Cranberry Sauce | Making Perfect: Thanksgiving Ep 1

will help us try some

cranberry

things, both are not good, yes, I write it, yes, I mean, this would be good as a side dish and it would be good with the

turkey

. I think it's a sweet touch. I think I see exemptions and I like that the sugar level is good, I mean it looks very festive. I feel maybe too busy, too many spices for me. I'm not even eating that much blueberry, yeah, it's more like a spiced punch. I feel like you. I need to combine forces to

make

more flavor of this one, but I like the texture of this one, so you're saying you want a jelly but with that flavor, yeah, well, maybe we'll have you next year, the best of both worlds, I best of both worlds are fine, let's get rid of the added pectin.

We both really liked the sumac. I love your flavor profile. We'll introduce some gelatin into what we want as a good setup, yes, so let's merge them together to

make

two batches. The same recipe is yours, the big difference will be that Brad will put the blueberry in a food mill and I will leave it whole so mine has much more texture for the sake of science. I'll try. to avoid using Pam it's silky and velvety some might say

perfect

, okay I'll put mine on the walk-in and then we'll continue with the

turkey

, okay, then the turkey, I think we'll roast it again, but I think this time I I would like to try it in hearts like we did when later I think it will cook faster, cook more evenly, more, more evenly.

If you want, you'll get that juicy brisket and you'll get the darkness. The meat is really nice and tender and when you serve it you break it into pieces anyway. I think we need to talk about the butter in the oil situation that was in the rosemary oil traps that you mentioned and you mentioned that she rubs her turkey oil in, so why? Is it that you are using oil and not butter, so if you cook at a higher temperature it will burn a little bit, it will work better for that, so okay, we'll try it, we'll put two birds in the oven, one with butter. almond oil, okay, let's line this with aluminum foil, let's not make the same mistakes we made before, that's just so the turkey fat doesn't burn as much, you fail?

They're going to make one in pieces with a little bit of neutral oil and then I'll also do some butter yeah while that's cooking let's determine our glaze or shellac okay so I'd like to change the maple syrup forever sugar brown and then we take two tablespoons of Worcestershire mixture, she's here,

sauce

. I want to change it to a low sodium soy

sauce

one clove of crushed garlic I like that let's go more two cloves of crushed garlic three cloves of crushed garlic rosemary thyme sage sprig of each orange peel strip 1/2 inch and we're going to reduce that and that / so it sticks a little bit to the small, yeah, okay, let's get these birds out, okay, so this is the butter, kind of dull color, it even has a little bit like oh, I got it grayish, you know , and stained, it is not crispy at all, it is not crispy at all compared to the oil one, it is definitely round, nice and a nice color, this is just the initial 450 at 20 minutes, we will lower the heat and start glazing, we just want very thin, even layers on it, you know?

Like every 30 minutes we'll come back and give it another little coat so literally just dip a little bit into the brush bro you've been a little heavy what is this? Don't stop what we do. I'm

making

Molly drink from a watermelon. Is there a bottle of vodka in there? What is this? What's that? What I mean, don't take that away from me, no, but I'm going to take a sip, man, that's so sweet, although I needed something like that. lime there lime with salt very sweet, okay, the turkey has been like in the oven, just put the turkeys on 450, let's try the

cranberry

sauce, so look at our cranberry, maybe it's ready.

I hope, I hope, I think so. I think we are doing well. No, let's do Brad's version first. Do you want me to invest it? I'm nervous because he's not ready. No, I think he's ready because he doesn't come out. Let's find a paper towel. Let's put some warm water. Maybe I should have Pam. if he answers, I'm afraid yours won't hold the structure, ok, I think a hot towel, oh yes, see hmm, something is not quite right with mine, mine has never come here, yes, thanks, knocking This look, it wants to come out, oh you.

We're almost there, why don't we put it in a food processor? What difference does that make me going in there? I'll make any blueberry easy, so let's bring a can of gelatin, it has to be sliceable I think. we're very close it can't be sliced ​​yet it's like it wants to set up it's getting very close but you want you need to be able to cut coins now imagine that everything was suspended in the game it's delicious it's the same yours only you Are you going to chew skins? I don't think that's the way to go, so clearly we're not there yet.

I think we rushed a little. I think you could use a little more time to set up, but also. a little more gel, you may need a little more gelatin; okay, one more pass, one more pass, what a beautiful accident, this is 30 minutes at 300, so we'll put another coat on, but first let's start checking the temperatures to see where we are. We have to raise it another 10 degrees, yes, another 20 minutes, all good, the timers are really

perfect

, we take both birds out of the oven, we take out the one with oil and then the one that was buttered, yes, the same dry rub, I mean I think both.

Okay, the one with oil worked better, the one with oil worked better, it has fewer dark spots, like he was getting a nice, more uniform color, don't you think? Because we were not things in the company, we put it that way. What is your option? God. Very sorry. I wanted to moderate it. We had one thing not to do because they were

making

a perfect turkey. What are you doing? Do you want to try it with us? Yes, this is like we did it. I haven't even made it yet it's going to be delicious, very good even so far, yes the seasoning is still soaked in, you have a really good color everywhere.

I think roasting in parts is really crucial, okay, we'll see you later, Chris. I'm going to place this on a plate. I'll make it nice, thank you. Andy Andy is the master planner. How do you think it is perfect? Pull up a dress. Yes, I think my breasts might be pretty good. This is the bird we rub butter on. it's so well seasoned the color why it's like it's a little too dark so this is the bird we put oil on not butter the absolutely delicious butter bird H gets a little darker faster but let's see how it tastes This one compared to that one is okay, come in, let's try some, it's so juicy, the dry seasoning goes all the way to the bone.

I think we made a really good move using the brown sugar instead of the maple, the maple was too much. it's a perfect balance it's like sweet and savory perfection good job Annie okay the turkey we eat I think is old we did it it's amazing cranberry sauce we have a batch setup on the walk in now I'm feeling very good Let's not rush it, I waited well to prepare for tomorrow and we crossed our fingers tightly, crossed our fingers, it's okay, you know, tomorrow, don't be late, it's okay, we got him a cranberry sauce, so he just he pulled out, he seems pretty smart.

We're going to oh, it's a lot firmer, we were happy with the flavor, uh, I think our next challenge is going to be getting this out of the mold. I change the structure to submerge it in warm water. Now it's still not too long, right, look at it now, yeah. we stand on the edges, you see it was like magic, we scrape the walls right on the cutting board, maybe we forget the plate, no, what are we doing making frittatas? I think you should just hit it on enough of the plate, oh oh, that was it.

That was it, yeah, take it, hey, I'll take Andy, which is a big W for the good ones I like, who don't play too much, right? I like how it's a little spicy on the ends. I'm going to try to make decorations on top. I know what happens if I forget that we're artists, but some sumac, yeah, I'll definitely come up with the best idea. Sumac is only to become bad and the idea is to go to Mecca. I'll make it optional. in the final recipe it is not good in this recipe above it is there that we are an old married couple I know what the Hobby Delaney soo-mack wants I brought two courts I hope it is good here not here what do you think yes I love it, you're going to get lost, but kind of charity may not be necessary huh, there's something so dirty, that's why they separate into bowls, good move, good move, you're a great looking pro.

Cranberry sauce that everyone will rave about. No, we're killing it, Chris, yeah, killing it, we got a big w today Chris, we needed it, okay, Andy, I like it, okay, make a nice gang, nice, but it's coming together, it's working well, I'm excited about that, I think I think I really think we both got a really good one here, but thanks, oh, that stands, let's do a little dissection okay that'll make everyone happy, get the little bit that can make the jello people happy , maybe make the people of compo happy. I'm never happy, but I like it, I like it a lot, I think they play with the very traditional, but that's funny, but that's what I mean.

Cranberry sauce is kind of nostalgic for me, a little bit of orange zest on top with the sugar I think it does something I think we nailed our turkey I'm super happy with how the cranberry sauce turned out You know we'll be joining the rest of the people uh You already know how to prepare our dinner and you know what it really is, you know? Forget about that blogger. It's about you going out with friends and family, but we brought everyone back and made sure that our plate, our biscotti, yeah, I'm not going to let Hood mix them up and with that tool, oh guys, this is the sauce. we look for potato fans while we fan ourselves with potatoes