The BA Test Kitchen Makes the Perfect Thanksgiving Meal | Making Perfect: Thanksgiving Finale

a plate now for the sprouts, can they be kept in the room? Yes, they can be, yes, okay, whoever has seen Morocco get angry, could he please his own interpretation of her? I think it's like something is dragging him down and I'm Okay, I'm incredibly glad that you two are the first course on the table. Let's calm down, so just grab a snack and head to Compton. Yes that's fine. We're done now. Yes, guys. I want to put a lobster roll, mini lobster, all the appetizers, because we. I still have lobster salad that I need to heat up and you guys have the burner, which sounds like a personal problem.

There's no love for lobster rolls, you wouldn't share your burner, you're just both staring at your crispy fries. We're fighting, it's going great, yeah, it's going a lot better here, a lot more power, so yeah, we're

making

lobster rolls. Yes, this is more stressful than my Thanksgiving, which I cooked alone. Is it someone else's wedding? Yes, so is your sticky bread. You in the turkey here no, yeah, where's my glass of wine? I won't put mashed potatoes on the table until I see it carved turkey. I feel like I'm doing a great job multitasking right now and I'm going to start adding this. lobster salad and then pass it as an appetizer because obviously we're not here having dinner so I should wash my hands and wear this and yeah, okay, I see, I see, I don't think that's anything bad.

This is going to happen, it's really crazy, wait, breathe, don't worry, it was untemping 139 yes, the breasts because that's how it was, yes, why not line up for the legs? Because the tuna is right in the middle of everything and in the oven, somehow, the turkey went back in the oven and hit a cold spot like no, that was it, that was that. Brad, I was cold blooded and then I go, I go, I go and we have lobster rolls, the turkey is back in the oven, oh no, it's just that we found a cold spot on the breast, we saw, we found, we're going to have a couple cold spots they caught us like they weren't done oh I have no idea what's going on with the fried rice and it's like and then I won't let you know I don't know and then it's like that's not even a recipe , what happened, oh, come on. mmm well, very good, okay, great, should we throw the rest of that stuff out again this is where the walk would have been really useful?

Yeah, it's amazing how much fried rice can taste like Thanksgiving mm-hmm but also taste like fried rice and from the amount of cornbread filling in there I'd like it not even that much mm-hmm shouldn't it just be a starter I'm going to get rid of this and wash my hands everyone do your best Andy Andy 30 eat this is stressful, you can' No lie, this is like a big last minute move, thanks to these fools outside, oh yeah, we're

making

clams. The rice is ready. Wow, trying to keep everyone happy. You know we're making the clams we just pulled out of the bay. there, yeah, as soon as they're done, that means we're good on our end and the whipped cream, oh, it's so much better now that they're completely stocking up on outside things to leave in them, they come back with the scream.

I was already sweating before we started. I think I need Chris here, beautiful, there you have salad. John looks beautiful. I don't know what to do anymore. He's hot, he looks great, so I don't want him to burn himself burning that lobster roll. it's really us, I know it's very good to let you know where we are with the role of the turkey or Isis in the

kitchen

, um, I think in 10 to 15 minutes it will be ready, okay, I don't think we should add more. anxiety I think we should know the whipping cream are you okay wait where are the sprouts yes have a glass of wine relax you work hard today a child for 48 look 48 minutes late obviously this was going to happen if we sit down We will sit down maybe until 5:30 as long as we eat before 8 because it will be dark.

I think Brad is making me anxious and I did the right thing. We didn't go deep enough with the probes. We sat outside. Well then, guys, bring on the mashed potatoes and gravy. I'm late. Regards Jamie, what's up? Maybe we have our own little sticky situation. Some people are a little messy. We're ok. Andy, you make me nervous. It's going to be pink. In there I think that arrest is great but he's asleep ah my intuition says leave him for another ten minutes Danny pushes I saw you I saw what you hit so let's finish the cranberry sauce it's already made obviously we took it I took out everyone's mold modes and grabbed the blueberries.

Let's do some carbonation. Charlie becomes rebellious as always. There are no blueberries, but they are other French ones. I don't believe it. I found it. I really don't know anything anymore. In Türkiye, it's pretty close. Was it seen? We did a pretty good job. Yes, it looks great. He just needs a sumac. Thank you. Well, how did it work? Get rid of it. He grabs a bladder. We'll start with the lip, the dark meat and then we'll get. in the white meat, yeah, okay, I'm just doing a little bunch of sage and thyme. I'm thinking maybe I burned it a little bit and then I put it in there, I burned it a little bit, you're going to burn these right now. burn it and put it here now, it's very strange.

I think it's a beautiful idea. Yes, don't try it. I'm just burning the sage a little and time to buy time for the turkey to rest. If that is. right, it's going to give a nice oh wow, they're really super salty, but actually, we're also very, very sweet, that nice little touch of sriracha, this skin, look at this juicy part, good moves, Andy, we need a Bigger boat, I know. It's 512 we're an hour and 15 minutes behind I'm hungry I wanted to be the first person to start cooking the last person at the table but most of the free time is in the middle and I feel like we did it exactly Okay, that's the fat of turkey we had said, if you have it, use it, it smells so good when it reaches the potatoes at 4 p.m. we'll change that to 535 21 521 eat well but eat yeah it's 5:40 because we had to take pictures of all the food the tuna passed out so we have mountain time of an hour and 40 minutes like the turkey arrived on time and Then something happened and now it's 2 hours, we're late, all the food is ready to go, we'll bring it to the table.

I'm actually very hungry. Me too. I'm grateful for the crew and everything. from my comrades because we are lucky, we are very lucky to be able to do this for work. I feel like the cranberry sauce stands out in this dish for me as something that brightens everything else in a way that I wasn't expecting it to be like holding down the fort, that's how I feel about fried rice, see what I'm saying so, it's almost like a hint that the leftovers are, it actually goes so well with all that crunchy chili that creeps into my The potato is somehow hot and it shows up in a lot of interesting places like Brussels sprouts, you know, like if they really exploded.

The potatoes are so good. The potatoes are so good, so soft. I love the texture on the top. I think I ate five pounds of this turkey in the last month. I'm not tired yet. I have to say you guys did an amazing job with this sauce. I can't stop eating it well. I may have missed half, but that's okay, all of these dishes turn out great. together it's really amazing, I've been waiting and also because Claire combined my two favorite pastries, pumpkin and pecan, oh god I really want to see how that custard turns out, yes, look at it closely, I didn't want to eat it.

You're okay, it's a good bank, as Maryberry would say, hold on, bunch of savages, hey Rick, we're making sure it's okay, yeah, I like the ride, the ride's really good, great job, Sam, happy July-August .