YTread Logo
YTread Logo

Traeger Kitchen Live #33- Chef Timothy Hollingsworth

Feb 23, 2022
hi everyone, i'm

chef

tim

hollingsworth

and i'd like to introduce myself and talk a little bit about what we're going to cook today, um, first of all, um, i

live

in los angeles, california, i have a restaurant called odium. which is currently closed for the pandemic but will be opening shortly hopefully if guidelines allow but just wanted to explain a bit about my background for those of you who don't know me.

traeger

for about four years now i think

traeger

is an amazing product an amazing brand and full of amazing people so you know it's one of my favorite partnerships and you know i really can't stress enough how much appreciation i have for um the brand and their product and exactly what they stand for um today we are going to cook on the 1300 lumber line um and a little bit more about my background i grew up in northern california i was born in houston texas i grew up in ni thern california i grew up doing construction with my father from a very young age and finally on my 18th birthday i got into a job being a dishwasher turned out to be the best restaurant in my town placerville california a restaurant called zachary jacks and i started very low as a dishwasher and worked my way up to being a sous

chef

and I actually ran the restaurant, uh, while the owners went back to France and then, you know, I fell in love with cooking through that process, uh, during that. time i would get up in the morning read cookbooks i would go to bed at night reading cookbooks and just dive into this culinary world that um just how i came to love so much so much um back then like when i was like 18 you know when i was 19 20 20 years old i took a trip to new york it was my first time on a plane and i went to um to eat in new york and then finally to hyde park to the cia uh spend a little t i was there just to see if the culinary school was going to be a good fit for me.
traeger kitchen live 33  chef timothy hollingsworth
I was exploring my option. What I want to do professionally. my worth ethic, you know, i really wanted to, um, work for the best and get practical training, so at the time, to me, the two most important people in the world were elaine dukas and thomas keller and thomas keller spoke english .

kitchen

more um close in um close to where i grew up was a few hours away um i decided that was going to be the place i would work so being young being naive and thinking you know whatever i could get the job. I think that kind of confidence that I had in it helped me get that job.
traeger kitchen live 33  chef timothy hollingsworth

More Interesting Facts About,

traeger kitchen live 33 chef timothy hollingsworth...

I went to work there. I went there for dinner. to the chef he said you know gimme call me here is my card and D um you know I spent weeks and weeks calling him to be honest until he finally said ok yeah come try it at my restaurant so I came and tried his restaurant and um I got a job and that job uh happened to be 13 years old starting out as a young comey or prep cook and working almost every station in that restaurant until I was head chef during that time I went to New York and i opened his restaurant per he came back and he opened the french laundry in 2008 he asked me to do it to compete in a competition which was a world competition based in france it's been going on for about 20 years and it's called boku store so I went there and um and competed and competed in America to represent America so when you represent America it's a chef and they call me so the chef has to be um it doesn't really have an age description or requirement but the komi has to be under 21 years old. so he's really a chef and his and he's an apprentice so I won the opportunity to represent the United States in 2009 and when I competed in France I got the best America had ever done at the time, since then we've won the gold medal for the that we are very proud of, but yes.
traeger kitchen live 33  chef timothy hollingsworth
I mean, I spent a lot of time working in fancy restaurants and then eventually I moved to LA where, you know, I met my wife and I met her at the French laundry, my wife Coco, who's actually moderating for us. me looking at her during her questions that's the person i'm going to talk to she helps me with a lot of different things social media and stuff so i met her now we have three kids and a couple restaurants here in los angeles and i'm very proud to be talking about one of my favorite meals of the year so just to talk about thanksgiving and what thanksgiving means to me is thanksgiving is a very, very special to me the reason is this because um in my family and the traditions the It's the only time of the year we all get together so almost every year we get together and we're and we're, you know, we're celebrating like family and talking about who we are. thankful for christmas um different people can be at their significant other's house or um with other extended family and whatnot you know a lot of people are still trying to get together but thanksgiving is the one you know that we really did it. the point of being back home um growing up my mom was the one who made the thanksgiving meal for us and um she made it pretty traditional and pretty much the same way every year we had the roast turkey we had green bean casserole we had stuffed cornbread um cranberry sauce rolls lots of different kinds of pies whatever like you know mashed potatoes gravy all the good stuff you expect on thanksgiving and i really enjoy making the version of what my mom made , so as a young cook I would come in and take over, maybe, the turkey or different parts of you, maybe do a different side and I felt like it didn't really resonate with my family and it was through that process that I really started to understand that, um that the nostalgic aspect of eating plays a huge part in what we do, so today I'm going to show you how my mom roasted the turkey and how she made our green bean casserole some of this some of this All the shapes may be a little unconventional for you, some of them may be traditional for you, and as we talk about the process and whatever, you'll notice that I'm using different things that may not be what you would expect from a chef of necessarily my caliber, but ultimately what it does for me is it brings me back and it resonates with me and it's something I really crave.
traeger kitchen live 33  chef timothy hollingsworth
My mom has dementia at this point, so she can't really cook Thanksgiving food for us. it kind of kind of gradually progressed until I liked helping out in the

kitchen

and helping her prepare all the different things so that I really took care of that meal with my brothers and sisters of course and um and my dad and really and my wife, my wife, of course to really recreate the food that she would make and have her sit and look and say hey mom these are your recipes and you know we love what you used to make and you know what it really means it means a lot to me and it's making memories now for my own family and my kids and getting them to try these different things and really fall in love with them so that's a little bit of my story um and and why i love thanksgiving Thank you, but I wanted to get into the process of what we're going to prepare now, so what we're going to prepare is, we're going to feature a traditional roast turkey, except instead of liking, we're going to Brine the turkey and going through In that process we're going oh, um, go I'm going to assume that many of you know that you're working and life is full of different things, so we're going to teach you a shortcut on that and that shortcut is going to basically rub that turkey in a mayonnaise and a mayonnaise rub that helps keep the turkey super super moist and very, very delicious and lock in and lock in those juices and flavors, um, another thing we're going to make is a green bean casserole. this green bean casserole is actually something that is very, very traditional to my family and exactly the way my mom makes it, so I'm excited to share with you, um, these two recipes that we're talking about can be found found in your trigger app um the trigger app is going to have the exact turkey rubbed mayonnaise, the traeger app is going to have a little bit of variation in um, in the recipe for green bean casserole but I think it's just a wink to let you know that in the end of the day recipes are a guide and I encourage you to make your own and make those things your own and really make it a tradition for your family and another thing we'll do is cranberry so a lot of people open a can of cranberries or maybe make a cranberry sauce so you know you open the can you get cranberry jelly or cranberry sauce in a can some people cook their cranberries and stuff i'm going to mo I'll show you a technique that I learned a long time ago that's super super cool and it's been adapted to um to go to the trigger which is uh what's going to make it so much better and then lastly we'll finish off with a cocktail and we'll talk about why we're picking that cocktail a little bit later because we're going to use some of the ingredients that we use throughout the cooking so for the first step we're going to make our green bean stew. casserole let's start wit h green beans here green beans are one of those things that aren't necessarily 100 in season when it comes to um when it comes to thanksgiving so you know it's a little weird for me to think about tradition thanksgiving and think um green beans with that being said i have to have it for thanksgiving it's one of those things so usually if you can find fresh green beans thin green beans and fresh the canned green beans are what my mom used uh growing up that's how you know it was raised and what she did and then but for us we use we use these frozen green beans which are also a great product um, you know, go ahead and turn those off, I've got about seven cups of green beans here, the next step on that. is we're going to add some cream of mushroom soup so this is a great base it will add amazing flavor to what we're doing here of course you can make your own I've made mine many many times but no there's nothing like the taste and and you know that nostalgic taste that we talked about a little bit earlier so we're putting in some of this cream of mushroom soup base and I'm going to go ahead and note as we go along I'm sure it's going to be some questions from you guys and if you have any questions my wife is going to help moderate this so she's going to let me know her questions and I can go ahead and answer so we can answer the questions exactly like as we go along here it's not going to be big problem so my restaurant is located in downtown los angeles um so again it's called odium and it's located in downtown los angeles next to the broad museum so um the broad museum is a contemporary art. museum and it's pretty spectacular what they have just the building itself and then all the amazing art pretty amazing opportunity to partner with them and be able to open a restaurant in downtown Los Angeles which is, uh, you know a thriving community right now, what is that, okay? so we are ad putting some milk in here to have the cream of mushroom soup base we are adding some milk we have a question here what traeger are we cooking on so we are cooking on the timberline 1300 and the reason why we are cooking on the timberline 1300 um we have a few different reasons so we'll talk about our equipment here for a second we'll pause we'll pause this recipe um and we'll go ahead and talk about it as we add a little bit of salt through that process and a little of pepper also from texas originally so i really like pepper in my food now my kids and wife like it too because they are spoiled that texas mentality ok so timberline 1300 what are the things i love about this number one is the size of him um when i think about thanksgiving there is a big fight to think about to think about growing up and cooking with my mom there is a big fight cha as to what we did inside the hoard or what we did inside the oven and how things were able to come out at a certain time so things would stay baked in subsequent batches, we had an oven and like four top burners so it's really hard to keep things warm. 1300 is big it's got a lot of space in here um it's wi-fi capable so when you're in the house and you're setting up other things you can constantly keep an eye on where things are it's got the sonar technology that sonar um you know that the probe is right now it's in our in our turkey breast and you know we're waiting for it to get to 165 we're at 162 right now so I know that turkey I know you guys want to take a look you want me to open it still like this that thing is at 162 now it's rising we'll let it sit in a few minutes but it has a lot of versatility within how we're using it so I like to start the turkey hot and then cool it down a bit I also like to keep things hot it has a se it keeps tting hot and then i also like the super smoke setting so if you want an extra smokey turkey you want like a smokey smokey turkey then you can allow it can use that super smoke and you really like it This will pump that smoke into that turkey and create amazing flavor.
The granules thatwe're using today are the exclusive series pellets which are a great mix of pellets that are um I think they make a great base for turkey there are many many um many different possibilities and you know you have to make it your own and see if you want to use a mix of Texas, maple or oak. or hickory or cherry or apple um really, the flavor profile that you really like to do with your smoked turkey today we're going to use the signature because it's the mix and I think it will pair really well with the turkey as well as the other ingredients that we're putting here so we've got and the timberline 1300 and these products that we're talking about here just remember you can go to your local traeger dealer, the store that sells the traeger products near you, you can go there and you can choose anything or you can go to traeger.com or you can download the activation app which is my favorite thing to do download the activation app and you have a shopping profile there so that's one of the things there , so some people do this some people don't this is something my mom made she would add a little bit of these onions actually in the mix here so we have our milk I'm going to go ahead and add a little more cream of shampoo mushrooms so she just wants something that's a little thick so sorry someone someone someone asks if we don't like mushrooms what can we use besides cream of mushroom base? something that's kind of thick so if I were to make this soup of mushroom soup from scratch I'd take flour and I'd take butter and cook it until it's a little bit golden brown and then I'd add milk and then I'd and then I'd w eat it that and make essentially a French sauce that's called a b├ęchamel sauce and with that kind of thickening it's the same way you would thicken the sauce with which you know we're going to go ahead and add that in there and uh and um make it become something that would be thick, ultimately you want to have this kind of texture with what you're adding so that when it's baked it becomes really, really, really nice and creamy, so I'm going to go ahead and throw this in here in our casserole pan, a nice smooth layer you know you can have a little more milk here to make it a little creamier or you can have a little bit thick remember this is cold so as it warms it will loosen up a bit so which may seem thick o now but it will loosen up a little bit i'll go ahead and add a little bit of pepper on top and we'll put it in the oven excuse me we'll put that in the traeger ok so we add this perfect so we have our honey here that already added go ahead and take it out our turkey sneak peek now it's ready to go out and rest look at that beautiful beautiful turkey we'll tell you exactly how we did it before so we have our green bean casserole I'm going to go ahead and put it in here and let move it's set to 350 degrees we're going to cook it for about 30 minutes okay so our honey here um I went ahead and started the honey to a little bit before we started the cooking process here just because I wanted to make sure that we had enough time to raise the temperature um and I really like to get that smoky flavor in there so that we have honey that we've cooked to 220 degrees and that's how we're going to make our cranberry sauce so we're going to take fresh blueberries you can also use frozen blueberries if you can't get them fresh okay make sure you sort your blueberries and make sure they're good you're going to have some in there that you know could be all ready popped a little bit and all that um so you know we've got little bits like that we're going to sort it out nice so these cranberries fresh cranberries here we've taken our honey um we just had you know a honey that's um you know a neutral wildflower honey um and we cook it in the trigger until it gets to 221 degrees 220 221 degrees and what you want to happen is you want it to get to that so it's past the boiling stage the right things boil at 400 degrees you want it to cook to a consistency where you know you're going to look at it and it's like it's pretty thick and if you were you know if you put it on the table it's going to be even a lot thicker but if you can smell this in this Now I mean the smoke on that is really, really, really good and we're going to show you what you can do with your honey later, but this is a technique with cranberry sauce that I really love, so I'm going to take this one. honey we cook at 2 20 degrees and this is not one of the recipes you can follow on the Traeger app so be sure to write this down if you like it. on top of the blueberries it's super super easy once it's there remember we're really hot I'm going to add a cinnamon stick whatever you want to add here for aromatics it's great and it's up to you and you know it's going to be delicious and you should do it yours but I'm just going to add a cinnamon stick because I don't want too many different flavor profiles besides the blueberries and honey and cinnamon in this one okay so now that it's coating what we have to do is just leave it to one side for us to set aside you can see right now it's super thick very very thick and as it settles what's happening is it's actually getting a little bit thinner a little bit thinner and a a little bit thinner because the cranberries start to break down and they start to release a little bit of moisture and that moisture goes into the honey and it's diluting the honey a little honey and and making it to the consistency that we want the reason why I'm showing you this um we'll talk a little bit later, but I just want to emphasize that what you're going to achieve with this is that you're going to get a blueberry that's not like any other blueberry you've ever had. it's going to cook all the way through but the skin is going to have a pop so when you put it with honey it's super delicious huh so don't sleep on this honey poached blueberries ok so there were a couple of you ask is it just pure honey number one and um and how much honey do we use so this is really more of a guide than anything so this is really a guide more than anything so it doesn't matter at all how much honey you use it, it doesn't and it doesn't matter what else you put in there because what? otherwise there will be the flavor profile you want so here now what we have is honey cinnamon stick and cranberries that's it honey has been cooked to 220 degrees so you saw how much this is all about. it was a one pound bag of blueberries and the amount of honey that was in a jar which was roughly I would say two two and a half cups two pounds is that two pounds okay so two pounds of honey um and we used probably one and three quarters of the two pounds so let's go ahead and call it a pound and a half of honey to a pound of cranberries so you'll see we have you know we have a lot we have a lot of honey left so you don't need exactly that much cranberry but what we want is I actually want that flavor to honey cranberry and I'll use that a little bit later in the recipe okay so for the next step we're going to teach you how to roast turkey so this turkey this turkey here is an amazing turkey um you might say um you know people have a connotation of what a turkey looks like and i just want to thank belle com bill campo here belgampo provided this turkey for us this turkey is uh what a turkey should look like um it's not this you know this huge guy of plump turkey that you figure that, um, you know this is a farm raised turkey and what turkeys were meant to look like so you know it's, it's not, it's not too big when you think about the turkey and look at the green you are go to the grocery store and get that 25 pound turkey that may not be the turkey you want even if you are feeding a lot of people I would say I would rather take a turkey and choose a smaller turkey and maybe cook a couple turkeys so in my family we might cook a turkey different ways we also do honey baked ham different things like that to compliment but you know this is a good size turkey that will provide a lot of great meat for us but not it's like that's it's great quality and quality is really what we want and care about so you definitely need to be picky about your turkeys and how you pick them so our next step is us. we're going to cut up some different things here so we've got to do some mirepoix here so this mirepoix will be the base of our sauce we're going to take the turkey and we're going to roast it and the juices that come out of the turkey plus a little broth that we add in the pan will ultimately be the base for our sauce so we're taking the carrots we're going to peel the carrots here um we've got carrots we've got celery we've got onion we've got garlic we've got bay leaf all of those things are going there and then a little bit of some turkey broth to create a base and that base is going to be the base of our sauce so all the juices that will come out will be what helps strengthen gravity and which we're going to do soon these peelings are great let's put these peelings away um we have chickens here there was a chicken right here a few minutes ago it seemed like it was gone but our chickens love all our different trimmings we have here so let's go ahead and cor tar these carrots we're going to cut off the ends and again we're not we're we're you know there's nothing nothing exact here all we're doing is we're going to create a flavor base so what we want is our turkey Either we want our vegetables to cook and release flavor, but we don't want them to turn into mush or puree, so we're going to go ahead and take these carrots and cut them into pieces that are going to still have integrity when we break up our onion, we're going to cover and strain the onion like this we'll go ahead and cut it in half at that point we'll go ahead and peel it and this is this is um that peeling it again is good for the chickens good for the compost we have here at our house and a little bit from our garden behind you that you can see I'll take it and cut it into thirds and cut it into halves half into thirds we'll add that to our bowl if you have any questions right now that would be a good time to go and talk about if it's ok so ask i'd just say this is probably about a seven pound turkey eight pound turkey um it could be i could get the fuck out i don't have a scale with me right now but the turkey , you know, the turkey itself if I gave you, I'm sorry, it's probably 8 to 10 pounds if I were to give you a guide as to which turkey. are you looking for i would stay away from 25lbs and stay away from super super smalls and get something around 10-12lbs i think its a good size for us good fresh or frozen turkey use whatever you can get belle field sent me this and there it was frozen um don't don't be afraid of a frozen turkey i know things people think you know fresh is best and all that kind of stuff but remember you know they are killing turkeys a lot of people are wearing on Thanksgiving, if you can. get a fresh turkey you should but many times they are frozen before you even buy them buy them fresh so many times they have been pre frozen then thawed when you are buying them fresh this one was previously frozen it arrived yesterday we thawed it in the fridge and now it's at a good temperature that we want ok we have a question here is it better to sprinkle a turkey for cooking? way to do something, um, I've taught that technique a couple of times before and there's nothing you know, there's definitely nothing wrong with that, but you know, I think there's one thing for me that I love about a turkey and I love spatchcock turkey but it doesn't do anything d There's nothing really different about the cook cycle that would make me choose the batch cog over a regular cooked turkey so now we're going to cook all of this, we're not going to mess it up, the legs are tied together we're going to keep that there we've got this piece of string here that's helping to tie the wings and all of that we're going to remove that piece because we don't want to we don't need it I won't I'll show you what to do later in a little bit about that, okay, so what we have here is cara, celery, onion, bay leaf, and garlic, okay, we have all of that in there and that will be the base for our ju, so we'll put it. in our roasting pan and a nice even layer and the next step is to create the mayonnaise the mayonnaise base so we'll take a bowl we'll take some mayonnaise I'd say about a cup and a half of mayonnaise and then we're going to chop herbs here is where you know again you can be creative this is where you can get um you know how to use what you like and I really recommend it so we're going to go ahead and take the mayonnaise we have and we're going to chop some herbs in there these herbs were gathered the Most of the herbs were picked from our garden this morning, so before we do that, we're going to add a stick of butter inside the cavity of the turkey and add a little bit of bay leaf inside as well to scent that turkey and create a nice flavor, so the next step is to chop our herbs we have the mayonnaise in the bowl we have thyme here we have rosemary a little bit of rosemary we have um this is a this is zatar what it's a uh a middle eastern herb that's our mediterranean herb which is uh i could find recently i never had itseen before um so I'm very excited we're growing that in our garden we have some oregano here and we have some flat leaf parsley, Italian parsley so we're going to take all these different things we're going to stem them a little, um, you know you don't, you don't need, you know you don't. you don't need to be too exact at all with this process this is this is you really know it really comes down to uh you know when the chef gets to create his own recipe and create his own flavor profile so if you don't like rosemary don't use rosemary you like sage you're um you know sage sage wasn't the best for me today so i'm going to use thyme here what we talked about when you're when you're talking when you're when you're cutting these herbs again you know this doesn't need To be super exact it's going to cook for a while so what we're going to do is we're actually going to take our knife and roughly go through it we've got a little bit of stem there I don't care no it won't be something you're going to choose later and you go to the herbs here we have flat leaf parsley I'm going to roll it up a little nicely and run through it with our knife and get it as fine as us once we're in there we're going to rotate the herbs and we're going to do the same of the other way ok so for the recipe here if you want to find the recipe remember you can go to the traeger recipe site online which is at triggerdalesgirls.com and then you know you are going to order your recipes or you can do what i do and you can go to the trigger app and you can open the recipe there so go ahead and search turkey mayonnaise in the traeger app and you will see the exact recipe so don't feel obligated to write this this is not a secret it's in the cookbook in the recipe portfolio so we've got the herbs here um this part you might know you want to make sure you chop it fine enough that you don't get like e much like big chunks of herbs when when you cut it when you know it when when you cook the turkey and you see it kind of cooked on the skin you might have you know you can mince it super super super fine or you can have a little thick but you don't have it you don't have it very very rus tico make sure you cut it enough so you know when you're looking at it you know you look like you have you know there's there's some consistency you can recognize what it is it's not dust but it's not big leaves so what we have here just for go through it again and check what you taste talk a little bit about what we're having here we have mayonnaise probably one in a cup and a half a cup and a quarter of mayonnaise I've added black pepper I'm going to add salt a decent amount of salt a decent amount of pepper remember this is the salt and pepper that you put on your turkey it's going to season a bit at the end but ultimately that has to soak through and work its way into the turkey so this is the only salt it's a bird big so we're going to go ahead and add what we've had we add about a half cup of chopped herbs so the chopped herbs is a half cup what do we use we use oregano zatar rosemary and thyme probably has di difficulties finding the zatar so i would definitely add some sage i was not happy with the sage in the market today and i was honestly not happy with the sage in my garden today so we are not going to use that but the sage is definitely something what i want to put with my turkey ok sage and turkey go really well together sage and fall go really well together so this part you probably want to put on your gloves because we're getting our hands a little dirty ok so we have some questions about coco coco, what do we have? ok for those who don't like mayonnaise there's probably something wrong with you guys just kidding now i mean i love love love mayonnaise love the taste of mayonnaise that said when i put it on the turkey i don't taste the flavor of the mayonnaise, it's not something that comes up, let's talk a little bit about what we're doing here when we add the mayonnaise, so the mayonnaise is a mayonnaise. emulsified sauce that emulsified sauce is going to spread over the top of the turkey so we're going to go ahead and do that while we're doing it just a note to a note we're going to take these wings I'm going to tuck them under because if you leave them right here the tips will burn a bit so we don't want the turkey to burn at all so we want to tuck that under we don't need to trust the turkey this turkey came with the likes tied so that's beautiful that's perfect for me now come on to put our mayonnaise in there so that this mayonnaise does that basically, um, you know, I think you guys have probably seen chickens or different types of birds and take and p Put butter under the skin and you know it creates this super delicious bird.
What are you doing? It is providing moisture. That moisture is something that will help spray that product. Base the bird throughout the cooking process. Here it is, I'm doing the same thing, so instead of it being butter, what if we apply heat to the butter, what happens? Butter melts well so this will not melt it will stay emulsified based on the different ingredients that are in that sauce that help it stay emulsified so that process does what is actually going to create a barrier on the skin that it will dry out and eventually cook and become super super delicious but it will you know and is you can see these layers yes there is a decent amount of mayonnaise here but it's a thin layer of mayonnaise right?
That's a thin layer of man, spy on the skin, we want the salt, sugar, herbs, pepper in there. It's basically going to be enclosed, so if I just oil the bird and season the bird, some of that stuff falls off, it's going to be salt and pepper in there, um, and the herbs that will stick in there will help dry it out. the mayonnaise essentially creates a barrier that encloses it and as it cooks it cures the turkey breast and legs a little bit and throughout that process it coats it and continues to cook and basically becomes super super delicious because it's retaining the moisture and it's locking in the flavor, so that's why it's going to help make it very, very delicious because we've added salt and pepper to it.
I'm going to go ahead um we've got it in the mayo right we've seasoned it pretty assertively but I'm going to go ahead and add a little bit for good luck right on the outside because again I like pepper and I definitely like love salt so we are adding that in there and we are going to cook it in the oven so how are we going to cook this this we are going to cook it at a higher temperature at first we are going to cook it at 300 and uh excuse me I have 450 degrees for the beginning of the firing process and what we want to happen is we want to create the color and we want to create this film on the outside and essentially we want that to be all sorts. from seared and then and then continue to cook throughout so we'll turn it down to 350 degrees once we get a good color look at our green bean casserole that looks super delicious not quite done let's put our turkey there we have our probe set up here the probe is amazing and it's definitely something you should pay attention to and not fall asleep you need to cook your turkey you want it moist you don't want it dry you need it cooked 165 degrees so you want to put it on the top thickest of the thigh or the breast and cook it to 165 degrees remember we're starting at 450 degrees and we're going to bring it down to 350 degrees so once it's at 350 degrees it's still pretty pretty pretty hot ya you know hot hot cook the turkey when it's done at 165 degrees and it's cooking at 350 degrees it will continue to cook so be careful before you take it out you may not want to cook it at 165 degrees because you might It would continue to cook and it can continue to transfer well so we have a probe that will help us create a perfect product and again, she knows a lot of people, including my mom, she knows she made a lot of different turkeys and a lot of them were very, very dry. um, the key to making your turkey is just paying attention to the cooking time, paying attention to that temperature, and making something that's going to be very, very delicious, okay, so we had a couple of questions.
Well if of course you combine the turkey and brining the turkey is great I like this technique because a lot of times I don't have, you know, I don't have multiple refrigerators I don't have that refrigerator in the garage or whatever so I need to do a quick turkey, I don't have a big enough container to brine the turkey so this is a great technique for not brining the turkey, that being said I always love brining the turkey if I'm able to bring the turkey I'm going to brine it so brine this turkey um if I were to brine it I would brine it overnight or I would brine it so you know for 12 hours to 20 to 24 hours and and really create that What?
That really helps keep that turkey super super super juicy, right? Okay, so we have our turkey, you'll see it come out. I already got some of the liquid out of it. i forgot to add the liquid to this turkey the liquid in it is really to create a base for your gravy for your gravy so i know no you don't want it to burn on the bottom but you want it to roast on the bottom, so don't add too much liquid you can always add a little more liquid you can always pour a little off depending on how much the turkey was cooking as this turkey was cooking.
In fact, you flip it over, you won't see much moisture coming out of the turkey from the turkey cavity. I already take it off. so I took it out right before we started this and I and I and I were like I probably had I probably had a quarter or you know four cups of that real liquid that's super super delicious and it's going to be the base for the sauce or the base for some of our leftovers okay to carve a turkey let's talk about it um number one we want to take it out of now we're going to get out of the roaster there we want to cut our strings and get rid of the ones we don't need okay okay so once we let's have that, let's separate our legs from you h from the bird here so natural incision here we're going to go in here right inside the cavity right along the bones here the same thing here and as you break it you'll see how the excuse of the turkey me the turkey I released a lot of liquid here, you want to keep that liquid because that's turkey juice and that's going to be super super delicious okay then we're going to go back in there the light came out very good very very good I don't eat much turkey for e all year, so when it's thanksgiving time, i love turkey, i love turkey in so many different ways, i love turkey sandwiches, you know one thing my wife likes. a lot is cold turkey and i eat a cold thanksgiving dinner a lot of times i will cook thanksgiving food and you know when they cook i don't know if you guys are a little like me in that once once once cook it you don't have as many Hungry like maybe you knew you were before so no, you don't go there and you don't like it, you know, maybe as much as other people have, um, I actually love coming back after I've eaten a plate, um, like resting for a while. little and then come back and have another round of thanksgiving which is um you know my real favorite part of the thanksgiving meal is that second that second meal is ok so i took the thighs off and pulled it apart off the right leg bone so I've got the leg I've got the thigh we'll go ahead and put that on our plate here so for those of you who like dark meat you know you might want to pull out this leg. here and it would break it, so basically I would make an incision here and take the bone out.
We're going to go ahead and keep it whole and you know we'll put, we'll put a couple of thighs on the side here we have our we have our leg and then we'll continue and I'll show you how I like to carve up a turkey so turkey you have the breastbone in the center go to each side of that sternum and down here you have the breast curvature so go down here just cut it so basically I'm tracing my daughter in kindergarten she does a lot of tracing this is essentially exactly what I'm doing so I'm doing it I'm tracking.
I'm going to pry it up a little bit and peel it off and remove it and use my knife. I'm not afraid to take all the turkey off the bone here. Honestly with you yeah I want I want to have a nice looking boob and a beautiful brush you can see how wet it is all the juices coming out of that so you know that's great but you know I'm going to I'm going to choose this thing and I'm going to milk this turkey for all it's worth I'm going to take the turkey bones I'm going to make gravy I'm going to take all this meat off the turkey you know what I'm going to do with that I'm going to do one of my favorite things favorite turkey pie so turkey pie is something super delicious and it's something you know my family my family makes and i grew up in uh that's a great great leftover it's the same as popeye chicken but maybe with turkey so all the broth of turkey all the turkey juices all that kind of stuff we're going we're going to save that and we're going to break it up and put it we're going to thicken it up carrot celery onion add some peas and essentially we're going to make a delicious pot yummy cake that's going to be topped with cookies I like to use cookies, so ha I go biscuits, I put them right in the dip and I bake them so they bake for about 45 minutes and you have a tremendous, tremendous meal,so don't fall asleep on the leftover turkey there is. a lot of different things to let you know definitely check online on the different options and things like that but if you're at my house you're eating turkey pie so we're going to take our breasts carving like this excuse me I'm going to carve the breasts on this side. here and you know people might be concerned about oh how do I get crispy skin on a turkey?
Let me ask you a question. Have you ever had crispy turkey skin? I'm going to say no, there isn't, there really isn't such a thing as crispy turkey skin. yeah, sure, a little bit on the leg here and there, but not like it's not like a chicken, it doesn't roast the same way, so don't try to do something that's not going to happen, you know? so you don't have to worry about having that because it's that doesn't work really doesn't work well you're not going to get a crispy product out of something that doesn't get crispy so here we have our leg our thigh our turkey legs stuff like that beautifully beautifully beautifully presented check out the moisture in that i'm a thigh person i love that it's a big bird very very good the sweetness in there from the mayonnaise the mayonnaise actually adds a bit of sweetness although if you put a little honey in there it doesn't you have to put the honey or sugar in but if you want you can it's super super delicious ok we'll go ahead and clean our cutting board get ready and i'll show you guys something. otherwise that's one of my favorite things wiping my hands here sorry that part's a little messy okay so I've been here about 30 minutes we can see our green bean casserole check out that thing super yummy go ahead and we're going to break these onions and put them right on top there we go like mama

hollingsworth

does let's make her proud ok a green bean casserole garnished with a little bit of the french onion right ? on top of that look how we did it mom she's proud very very good it's a trick I like to do just put a little on top that's what my mom used to complain about when she took a little piece of the banana bread she made to take a little piece of stuffing in the corner and stuff just because I love to eat mom sorry okay so we have we have that green bean casserole we have our turkey we have our honey poached cranberries and uh you know before before we say goodbye and thank you I want to show you how make one of my favorite thanksgiving cocktails so this is a thanksgiving cocktail that i think is super delicious it's very very easy to make and it's based on a classic cocktail so what? we're going to make we're going to grab our ingredients here we're going to get some ice sorry my ice isn't the best but we're going to make it happen anyway tequila we're going to make an old fashioned but instead of using bourbon or whiskey we're going to use tequila so for the tequila I want to drink and I want to make I'm going to make two cocktails here excuse me one so we basically have an ounce and a half sorry I spilled a little so I'm going to put a little plus an ounce and a half of aged tequila so anejo means aged so we have aged tequila here we're going to go ahead and stir there we're going to do three dashes we're doing it a two times recipe here so I'm going to do six dashes one two three four five six bitters so an ounce and a half plus three dashes of bitters per cow per cocktail we're going to stir it up we're going to take an orange take some zest and we're going to have some of our honey poached cranberry liquid , for him or that you're making a cocktail the cocktail needs a little bit of sweetness in there we're going to have a little bit of these the honey poached cranberry probably about a tablespoon and a half you normally know you're usually going to have a lump of sugar here when you're making one or old fashioned so i'm going to take about a tablespoon and a half tablespoon depending on how sweet you like and we're going to add it in there now why are we using this cranberry honey?
Yeah it's honey and it tastes like Honey but ultimately that cranberry flavor you know is really very very very good inside so we're going to go ahead and mix it in there right now once we get it we'll sneak it into our cocktail glass here. above, if you have any questions at this point, it might be time, okay, add a couple of ice cubes and we're going to express the orange over the top, so we'll just squeeze it and rub it. actually on the outside of the glass and then we'll garnish it and of course we'll garnish it with a little bit of our honey and some of the blueberries so someone asked how many restaurants I have right now. i have odium restaurant and i have cj boyd's in los angeles that make the traeger models i have um probably more traeger models than my wife would like to have but i have a couple timberline 1300s um i have several of the different types i have the ironwood i have the 850 i have um several different types in the restaurant that we use there which definitely helps with our production there and then I also have the ranger here at the house which is really very cool I love having a big theme because I have a large family we get together a lot , we spend a lot of time together and what it helps us do is just make memories so you know we're making memories with the trigger and um just with the times and the meals that we have here in the rest of our house that's really cool um very very good cocktail uh remember that's that uh that's an ounce and a half of tequila a tablespoon or a bar spoon of cranberries with honey and three dashes of bitters stir has ta that your preference until thinned to your preference served around someone's rocks asking you what brand of knives I use these knives.
I honestly have so many different knives. He probably has like 50 knives. they are mizono which are a great quality knife um you can get pretty cheap so this is a hundred dollar knife um being a chef that is not an expensive knife for me this is the tool what do i need to do to do a lot of my work so you know this is this is like my my hammer yeah i'm uh yeah i'm a construction worker so you know take a knife like this um and spend a hundred bucks it's not a it's not great investment because this knife is going to last me a long time but mizono is a great knife there are a lot of great quality knives out there the only thing i would say is get something that feels good in your hand get something that sharpens easily I use my many knives so I sharpened them quite often I was just honing before we left today and then another thing is just making sure the blade is thin enough to do a lot of the detailed prep work we did today which in real Actually we didn't do a lot of detailed stuff but to do a lot of that you need a thinner bladed knife so you really don't want to have a thick bladed knife for that process you want to have something that is a little bit thinner how long Should we let the turkey rush? is another question which is a very, very good question and I think one of the things that we really want to emphasize is the cooking, the cooking time, so when you cook something for probably this turkey, cook it for about an hour and a half or two hours. i would say i want to rest for at least a half hour so you guys saw me take this turkey straight off the conveyor and you saw me cut it up and you saw the juices come out that was it i was resting in real time that wasn't that wasn't some kind of tel evision magic here whatever it was the turkey was on the trigger that was cooking and then i took it out i let it sit for that long and then i went in there but i but if i had to tell you it's very very very important to rest it so resting it even longer than you think and then going back and reheating it is what I like to do, so I'll take the turkey, let it rest for probably about 30-45 minutes, and then heat it up. back off a bit then go out and carve I think that's the best technique ok so the last question we have today is now that I've won the final table what's next?
Will I judge? the final table is an amazing opportunity filled with a super talented cast of chefs and um and ultimately an amazing group of judges obviously and um as i thank you all for the opportunity you know that really to me my emphasis it's in my restaurant my family and um really create a balance in life and you know i love to work i love to do what i do cooking and bringing people together but ultimately balance is what i really strive for life. I strive to achieve that balance between my work and my family.
A happy and healthy lifestyle isn't something I've perfected by any means, but it's something I know I'm still striving for, so those are my goals, yeah I'll be opening other restaurants, um and uh, but you know. What do I like to do? I love cooking and bringing people together and making memories, so I want to thank you all again for joining us at the Live Shooting Kitchen. in the tregor app one of those or are you going to take that all the products you saw all the different things we use today one of the things i didn't really use this is probably my favorite activation tool i actually go camping a lot so this its one of my favorite things this is basically a swiss army knife for a traeger you have a spatula you have a little hook in there to grab your meat obviously you can open your wine your beer and you can drizzle with it and brush on your bbq sauce or your different different things which is going to build on top of whatever it is you're doing so this is a great tool it's also all these tools you see hanging on the trigger these are these are my favorite tools flipping burgers here no one makes a spatula like traeger definitely understands this when you have the opportunity to do it to lift those heavy pieces of meat the turkey sometimes I do it in a roasting pan sometimes I don't or, if I don't know, you better believe I'm getting under there and picking up that turkey; otherwise something bad will happen so definitely pull that trigger and if you want you can definitely join us. next week we're going to do this every thursday but next week it's tuesday tuesday you're going to have one of uh one of uh an amazing beautiful person amanda haas is going to do a demo for you guys um so make sure that you check that out on tuesday night this week again not thursday night tuesday night so get your thanksgiving dinner tips.

If you have any copyright issue, please Contact