1 00:00:00,000 --> 00:00:07,871 ♪♪ 2 00:00:07,871 --> 00:00:15,740 ♪♪ 3 00:00:15,740 --> 00:00:23,612 ♪♪ 4 00:00:23,612 --> 00:00:31,483 ♪♪ 5 00:00:31,483 --> 00:00:39,353 -Today on "America's Test Kitchen," 6 00:00:39,359 --> 00:00:41,759 Julia and I team up with two takes 7 00:00:41,759 --> 00:00:43,530 on Thanksgiving classics -- 8 00:00:43,530 --> 00:00:45,329 maple roast turkey breast 9 00:00:45,329 --> 00:00:47,908 and sausage and apple skillet stuffing. 10 00:00:47,908 --> 00:00:50,850 Plus, Jack talks all about cultured cream. 11 00:00:50,850 --> 00:00:56,029 It's all coming up right here on "America's Test Kitchen." 12 00:00:56,029 --> 00:01:01,207 ♪♪ 13 00:01:01,207 --> 00:01:06,385 -It's a very special day here in the test kitchen 14 00:01:06,388 --> 00:01:09,000 because Julia and I are cooking together. 15 00:01:09,000 --> 00:01:10,109 -Yep. -A little pared-down 16 00:01:10,109 --> 00:01:12,179 Thanksgiving today. -Yeah. For a small crowd. 17 00:01:12,179 --> 00:01:13,198 -Yeah. What you got going on? 18 00:01:13,198 --> 00:01:14,938 Well, I'm gonna make a bread stuffing 19 00:01:14,938 --> 00:01:17,760 with baguettes and apples and a little bit of cider. 20 00:01:17,760 --> 00:01:19,602 And I'm going to cook it in a skillet 21 00:01:19,602 --> 00:01:21,688 so the bottom gets nice and crisp, 22 00:01:21,688 --> 00:01:23,489 and it saves some dishes. How about you? 23 00:01:23,489 --> 00:01:25,948 -Yeah, well, it's pretty obvious what I'm doing here. 24 00:01:25,948 --> 00:01:28,978 I am making a turkey breast, roast turkey breast, 25 00:01:28,978 --> 00:01:31,079 but it's gonna be maple-glazed. 26 00:01:31,079 --> 00:01:32,429 -Ooh, yum. -Yeah. Sounds good. 27 00:01:32,429 --> 00:01:33,780 -Mm-hmm. -So, super easy. 28 00:01:33,780 --> 00:01:35,280 Let's get started there. -Okay. 29 00:01:35,280 --> 00:01:37,829 -Alright, so, this is a natural turkey breast. 30 00:01:37,829 --> 00:01:39,179 It's bone-in, skin-on. 31 00:01:39,179 --> 00:01:41,129 It weighs about 6 pounds. 32 00:01:41,129 --> 00:01:44,340 And since it's a natural turkey breast, we're gonna brine it. 33 00:01:44,340 --> 00:01:46,228 That just means that it hasn't been injected 34 00:01:46,228 --> 00:01:48,448 with any kind of solution or pre-brine. 35 00:01:48,448 --> 00:01:50,790 -It's not enhanced. -Yes, it's not enhanced. 36 00:01:50,790 --> 00:01:52,500 Alright, so, brining, pretty easy. 37 00:01:52,500 --> 00:01:55,679 This is a gallon of water, also known as four quarts, 38 00:01:55,679 --> 00:01:58,228 and 1/2 cup of table salt. -Mm-hmm. 39 00:01:58,228 --> 00:01:59,995 -That just means that it's gonna to dissolve 40 00:01:59,995 --> 00:02:01,799 a little faster, a little easier. 41 00:02:01,799 --> 00:02:03,750 Whisk this until the salt is dissolved. 42 00:02:05,429 --> 00:02:07,379 Okay, well, let's give it the Julia check there. 43 00:02:07,379 --> 00:02:09,300 I think I've got all the salt dissolved. 44 00:02:09,300 --> 00:02:10,408 -Nailed it. -Alright. 45 00:02:10,408 --> 00:02:12,389 So, again, 6-pound turkey breast here, 46 00:02:12,389 --> 00:02:14,181 bone-in, skin-on. -Mm-hmm. 47 00:02:14,181 --> 00:02:15,929 -This is gonna go right in. 48 00:02:15,929 --> 00:02:17,580 Now, I do need to wash my hands, 49 00:02:17,580 --> 00:02:19,830 but if you wouldn't mind putting a lid on the container. 50 00:02:19,830 --> 00:02:21,300 -You bet. -Great, and we're gonna 51 00:02:21,300 --> 00:02:23,370 let that stay in the fridge for at least three hours, 52 00:02:23,370 --> 00:02:24,639 but up to six. -Mm-hmm. Okay. 53 00:02:28,319 --> 00:02:31,199 Alright, so, while that turkey is in its brine, 54 00:02:31,199 --> 00:02:33,479 good time to get the stuffing going. 55 00:02:33,479 --> 00:02:35,429 And this is a baguette, 56 00:02:35,429 --> 00:02:37,522 which I love making stuffing with a baguette. 57 00:02:37,522 --> 00:02:39,539 It has more texture. It has more flavor. 58 00:02:39,539 --> 00:02:41,188 -Chew, chew, chew. -Exactly. 59 00:02:41,188 --> 00:02:42,899 There are a lot of great stuffings with challah 60 00:02:42,899 --> 00:02:45,120 or even sandwich bread, but this recipe 61 00:02:45,120 --> 00:02:46,949 uses baguette, which is my favorite. 62 00:02:46,949 --> 00:02:49,169 We want to cut it into stuffing-sized pieces, 63 00:02:49,169 --> 00:02:50,399 about 1/2 inch. 64 00:02:50,399 --> 00:02:52,110 And for a baguette, what I like to do 65 00:02:52,110 --> 00:02:55,860 is stand it up on its end and make these long pieces. 66 00:02:55,860 --> 00:02:58,919 It's 1 1/2 pounds of baguette total, 67 00:02:58,919 --> 00:03:00,989 which is about two good-sized baguettes. 68 00:03:00,989 --> 00:03:02,399 -Okay. -We're gonna take 69 00:03:02,399 --> 00:03:04,770 these long lengths of bread, 70 00:03:04,770 --> 00:03:07,289 just cut it into nice cubes. 71 00:03:08,429 --> 00:03:09,599 Oh, no! 72 00:03:10,800 --> 00:03:12,599 That one got lost. -I -- 73 00:03:12,599 --> 00:03:14,370 Quality control. -Yep. 74 00:03:14,370 --> 00:03:15,959 It smells like a delicious baguette. 75 00:03:15,959 --> 00:03:17,968 I haven't tried it yet. Is it good? 76 00:03:17,968 --> 00:03:18,658 -Mm-hmm. -Looks like it's from 77 00:03:18,658 --> 00:03:21,000 that local bakery down the street. 78 00:03:21,000 --> 00:03:23,039 -That's a lot of bread! -It's a lot of bread! 79 00:03:23,039 --> 00:03:24,688 Now, we do want to dry it out 80 00:03:24,688 --> 00:03:26,459 and give it a little bit of color in the oven... 81 00:03:26,459 --> 00:03:28,259 -Mm-hmm. -...before we make stuffing. 82 00:03:28,259 --> 00:03:31,739 So we're gonna put it all onto a baking sheet. 83 00:03:31,739 --> 00:03:35,729 Now, the one thing about this recipe -- it is all gonna fit 84 00:03:35,729 --> 00:03:37,830 in a 12-inch skillet. Like I said at the beginning, 85 00:03:37,830 --> 00:03:39,360 it's a skillet stuffing. -All of this? 86 00:03:39,360 --> 00:03:41,310 -Yeah. I have to say, it looks like 87 00:03:41,310 --> 00:03:43,139 a lot of stuff until the very end. 88 00:03:43,139 --> 00:03:45,239 It all fits. It's kind of a magic trick. 89 00:03:45,239 --> 00:03:48,360 Alright, into a hot oven this goes, 450 degrees, 90 00:03:48,360 --> 00:03:51,389 about 12, 15 minutes till it's toasted and lightly browned. 91 00:03:51,389 --> 00:03:51,655 -Okay. 92 00:03:55,800 --> 00:03:58,319 -The bread is nice and dry. 93 00:03:58,319 --> 00:04:01,378 This is great to get out of the way ahead of Thanksgiving. 94 00:04:01,378 --> 00:04:03,810 You can do this the day before, two days before. 95 00:04:03,810 --> 00:04:05,669 Perfect prep. -Get it out of the way. 96 00:04:05,669 --> 00:04:06,599 -Mm-hmm. -Alright. 97 00:04:06,599 --> 00:04:08,370 But let's get back to turkey. -Yes. 98 00:04:08,370 --> 00:04:09,750 -Alright, we're in Turkey Town again. 99 00:04:09,750 --> 00:04:11,819 -Mm-hmm. -This is out of the brine. 100 00:04:11,819 --> 00:04:14,550 And we just need to do a couple more things 101 00:04:14,550 --> 00:04:16,800 before we start to roast it. -Okay. 102 00:04:16,800 --> 00:04:18,029 -So, I've got a little bit of butter. 103 00:04:18,029 --> 00:04:20,158 This is 4 tablespoons of unsalted butter, 104 00:04:20,158 --> 00:04:22,168 nice and soft. -Yeah, look at that. 105 00:04:22,168 --> 00:04:23,339 -Isn't that beautiful? 106 00:04:23,339 --> 00:04:26,129 I'm gonna add 1/4 teaspoon of black pepper. 107 00:04:26,129 --> 00:04:28,978 If we hadn't brined, we would add 3/4 teaspoon 108 00:04:28,978 --> 00:04:30,389 of table salt to this. 109 00:04:30,389 --> 00:04:32,819 But just pepper going in here. 110 00:04:32,819 --> 00:04:34,168 And this is just a butter 111 00:04:34,168 --> 00:04:36,240 that we're gonna put under the skin. 112 00:04:36,240 --> 00:04:37,978 Gonna help with browning, but it's really about 113 00:04:37,978 --> 00:04:40,468 getting the meat some of that buttery texture 114 00:04:40,468 --> 00:04:42,358 and juices and moisture that we want. 115 00:04:42,358 --> 00:04:45,540 -Hello! -And now I want to pat this dry. 116 00:04:45,540 --> 00:04:48,149 It actually looks pretty dry. -Yep. 117 00:04:48,149 --> 00:04:51,329 -Moisture prevents browning. -Mm-hmm. 118 00:04:51,329 --> 00:04:52,740 -Now I'm gonna go in 119 00:04:53,908 --> 00:04:55,800 and I'm gonna loosen the skin. 120 00:04:55,800 --> 00:04:59,608 I just want to take my finger and loosen the skin. 121 00:04:59,608 --> 00:05:01,589 Just take your time. You don't want to loosen 122 00:05:01,589 --> 00:05:03,269 this part of it. Otherwise, you'll end up 123 00:05:03,269 --> 00:05:05,968 with a giant bubble, and nobody wants that. 124 00:05:05,968 --> 00:05:07,108 -Sounds like you've done that before. 125 00:05:07,108 --> 00:05:08,399 -Maybe, maybe. 126 00:05:08,399 --> 00:05:10,050 And I'm just going towards the end, 127 00:05:10,050 --> 00:05:11,519 but not all the way out. 128 00:05:11,519 --> 00:05:13,019 -Right, you want to leave the skin attached. 129 00:05:13,019 --> 00:05:15,120 -That's right, and I'll do the same on this side. 130 00:05:16,560 --> 00:05:18,478 And if you get a little rip, it's not a big deal. 131 00:05:19,529 --> 00:05:22,439 Now from the front, same thing. Just got to find it. 132 00:05:22,439 --> 00:05:24,779 Sometimes it does not want to separate. 133 00:05:24,779 --> 00:05:26,579 There it is. 134 00:05:26,579 --> 00:05:27,333 Got to find a way in. 135 00:05:29,370 --> 00:05:30,928 There we go. 136 00:05:30,928 --> 00:05:33,689 A lot easier to do a turkey breast than a whole turkey. 137 00:05:33,689 --> 00:05:35,339 -That's true. -That is for sure. 138 00:05:35,339 --> 00:05:37,740 So, basically, we're just making a little pocket for our butter. 139 00:05:37,740 --> 00:05:39,569 And that is that. 140 00:05:40,709 --> 00:05:43,468 Alright, so, I'm just going to smear the butter in 141 00:05:43,468 --> 00:05:45,509 as evenly as I can. 142 00:05:45,509 --> 00:05:48,060 And I just like to kind of place a blob in there 143 00:05:48,060 --> 00:05:49,889 and then work from the outside 144 00:05:49,889 --> 00:05:54,269 and push it around so it's dispersed. 145 00:05:54,269 --> 00:05:56,055 -That's kind of nice. You can see it through the skin, 146 00:05:56,055 --> 00:05:58,350 so you know exactly where you need to put the butter next. 147 00:05:58,350 --> 00:05:59,279 -Exactly. 148 00:06:00,358 --> 00:06:02,009 And it's better not to put everything 149 00:06:02,009 --> 00:06:03,689 all in one spot first. -[ Chuckles ] 150 00:06:03,689 --> 00:06:07,110 -It's better to start small, and you can always add more later. 151 00:06:08,790 --> 00:06:11,009 Alright, so, this is looking good. 152 00:06:11,009 --> 00:06:14,608 Alright, so, now we need to transfer it to our roasting pan. 153 00:06:14,608 --> 00:06:16,800 I've got a V-rack here that's been sprayed 154 00:06:16,800 --> 00:06:18,509 with a little bit of vegetable oil spray 155 00:06:18,509 --> 00:06:20,100 set over a roasting pan. 156 00:06:20,100 --> 00:06:21,660 And now just need to wash my hands. 157 00:06:24,000 --> 00:06:26,728 One last thing to do -- I've got 2 cups of water. 158 00:06:26,728 --> 00:06:28,800 Just gonna pour it into the bottom of the pan there. 159 00:06:28,800 --> 00:06:31,350 -Mm-hmm, helps prevent the drippings from burning. 160 00:06:31,350 --> 00:06:32,879 -You're right because this is going to go 161 00:06:32,879 --> 00:06:36,120 into a pretty hot oven, 425 degrees. 162 00:06:36,120 --> 00:06:37,468 -Oh, yeah. -So, we're starting it 163 00:06:37,468 --> 00:06:39,178 pretty high because we want to develop 164 00:06:39,178 --> 00:06:40,740 some color on this turkey. 165 00:06:40,740 --> 00:06:42,810 And at this point we're only gonna let it stay in there 166 00:06:42,810 --> 00:06:45,149 for about a half an hour until it gets nice and golden. 167 00:06:45,149 --> 00:06:45,600 -Okay. 168 00:06:51,555 --> 00:06:53,038 -Alright. -Oh, it's coming along! 169 00:06:53,038 --> 00:06:54,523 -Yeah! Yeah. 170 00:06:54,523 --> 00:06:56,007 So, it developed a beautiful color. 171 00:06:56,009 --> 00:06:59,040 That's only about 30 minutes in the oven at this point. 172 00:06:59,040 --> 00:07:00,540 -Mm-hmm. -But it's really high heat, 173 00:07:00,540 --> 00:07:02,370 nice and golden. We want more. 174 00:07:02,370 --> 00:07:03,583 -Okay. -Alright, so I'm gonna 175 00:07:03,583 --> 00:07:04,769 put this back in. 176 00:07:04,769 --> 00:07:08,579 And now I'm going to lower the oven temperature to 325 -- 177 00:07:08,579 --> 00:07:09,899 so, down 100 degrees. 178 00:07:09,899 --> 00:07:11,040 We're gonna leave it in 179 00:07:11,040 --> 00:07:13,678 until the skin gets a nice golden brown color. 180 00:07:13,678 --> 00:07:15,064 That's another 45 minutes. 181 00:07:16,978 --> 00:07:19,949 -Time to make the stuffing -- or, as you call it, dressing. 182 00:07:19,949 --> 00:07:21,928 -Dressing! You gonna put it in the bird? 183 00:07:21,928 --> 00:07:24,240 No. It's not stuffing. -[ Chuckles ] 184 00:07:24,240 --> 00:07:26,218 So, we're gonna start with the liquids, 185 00:07:26,218 --> 00:07:29,339 some broth, obviously, chicken broth 2 1/4 cups. 186 00:07:29,339 --> 00:07:30,928 This is where it gets interesting. 187 00:07:30,928 --> 00:07:33,509 This is apple cider, 1 1/2 cups. -Oh! 188 00:07:33,509 --> 00:07:36,060 -It adds this depth of flavor... -Mm-hmm. 189 00:07:36,060 --> 00:07:37,529 -...but it doesn't make it sweet. 190 00:07:37,529 --> 00:07:38,759 I was worried it was gonna be too sweet. 191 00:07:38,759 --> 00:07:40,858 It's not. It's lovely. -Got it. 192 00:07:40,858 --> 00:07:42,300 So, apple cider, not apple juice. 193 00:07:42,300 --> 00:07:43,649 -That's right. 194 00:07:43,649 --> 00:07:46,379 And then to this we're gonna add four large eggs. 195 00:07:46,379 --> 00:07:48,509 That's just a nice binder. -A binder. 196 00:07:48,509 --> 00:07:50,428 -Uh-huh. Gonna use this whisk, 197 00:07:50,428 --> 00:07:52,108 break up the yolks, 198 00:07:52,108 --> 00:07:55,649 work those eggs into the liquid here. 199 00:07:55,649 --> 00:07:56,158 -Mm! -Alright. 200 00:07:56,158 --> 00:07:57,810 That looks pretty good. -Great. 201 00:07:57,810 --> 00:07:59,428 -Into this go the bread cubes. 202 00:07:59,428 --> 00:08:01,678 Let them start soaking up that flavor. 203 00:08:01,678 --> 00:08:03,689 -Right. That's why you were driving off 204 00:08:03,689 --> 00:08:04,918 a lot of that moisture, as well -- 205 00:08:04,918 --> 00:08:06,899 so it can be replenished 206 00:08:06,899 --> 00:08:08,279 with the apple cider and chicken broth. 207 00:08:08,279 --> 00:08:08,745 -That's it. 208 00:08:10,259 --> 00:08:12,600 Oh, we got a few jumpers. -Yep. 209 00:08:12,600 --> 00:08:13,139 -Got them all. 210 00:08:13,139 --> 00:08:15,449 It's like the biggest bowl of cereal, isn't it? 211 00:08:15,449 --> 00:08:17,129 [ Both laugh ] 212 00:08:17,129 --> 00:08:18,149 Just want to stir these around, 213 00:08:18,149 --> 00:08:20,939 make sure they all see that liquid, 214 00:08:20,939 --> 00:08:22,439 they all get moistened. 215 00:08:22,439 --> 00:08:24,478 We're gonna set this aside, and we're gonna start 216 00:08:24,478 --> 00:08:26,879 sautéing the aromatics. -Alright. 217 00:08:26,879 --> 00:08:29,220 -First up, a little bit of sausage. 218 00:08:29,220 --> 00:08:32,548 This is 8 ounces of pork bulk sausage. 219 00:08:32,548 --> 00:08:33,899 -Mm-hmm. -You know, that's the sausage 220 00:08:33,899 --> 00:08:35,219 that comes in the tube. 221 00:08:35,219 --> 00:08:37,889 Sometimes they call it breakfast sausage. 222 00:08:37,889 --> 00:08:39,688 Alright, we're gonna cook this on medium heat. 223 00:08:39,688 --> 00:08:41,039 We're gonna get rid of all that pink, 224 00:08:41,039 --> 00:08:42,568 let it brown a little bit. 225 00:08:42,568 --> 00:08:44,039 Gonna break it up with a wooden spoon 226 00:08:44,039 --> 00:08:46,950 so there's, you know, some small pieces, some big pieces. 227 00:08:46,950 --> 00:08:48,659 It takes about eight minutes. 228 00:08:48,659 --> 00:08:50,339 And I'm actually gonna leave you in charge of this. 229 00:08:50,339 --> 00:08:51,298 Can you handle it? -Yeah. 230 00:08:51,298 --> 00:08:53,548 -Yeah. This is meant for you. 231 00:08:53,548 --> 00:08:55,350 Yeah, i you could just keep breaking it up, 232 00:08:55,350 --> 00:08:57,120 letting it brown a little bit. -I'm a great crumbler. 233 00:08:57,120 --> 00:08:58,980 -[ Chuckles ] I heard that about you. 234 00:08:58,980 --> 00:09:01,048 -[ Chuckles ] -While you do that, 235 00:09:01,048 --> 00:09:03,990 I'm gonna start chopping up the rest of the aromatics. 236 00:09:03,990 --> 00:09:08,399 Here I have two onions. You want to finely chop those. 237 00:09:08,399 --> 00:09:10,740 -Nothing better than watching Julia chop onions. 238 00:09:10,740 --> 00:09:11,730 And I actually mean that. 239 00:09:13,259 --> 00:09:15,179 -Trim off the end, cut the onion in half 240 00:09:15,179 --> 00:09:16,469 through the root end. 241 00:09:16,469 --> 00:09:20,548 I like going down first, and then I go sideways. 242 00:09:20,548 --> 00:09:23,129 Any little bits that fall off, I pull to the side. 243 00:09:26,850 --> 00:09:28,950 And then -- I'm a miser, so when I get down 244 00:09:28,950 --> 00:09:31,610 to this little bit, I go right around the core... 245 00:09:32,639 --> 00:09:35,969 so there's almost no onion left behind. 246 00:09:35,969 --> 00:09:38,015 -And that unit of measurement is called a nubbin. 247 00:09:38,015 --> 00:09:41,100 [ Both laugh ] 248 00:09:41,100 --> 00:09:42,688 -And then you can go back through. 249 00:09:42,688 --> 00:09:45,970 Any big pieces that fell off to the side, 250 00:09:45,970 --> 00:09:47,153 you can just chop them up. 251 00:09:48,480 --> 00:09:50,188 Run the knife through it one more time, 252 00:09:50,188 --> 00:09:51,980 make sure everything's nice and small. 253 00:09:53,399 --> 00:09:57,059 Alright, gonna combine this onion with that first onion. 254 00:09:58,500 --> 00:10:00,389 A total of two onions. 255 00:10:00,389 --> 00:10:01,918 I have more chores for you to do. 256 00:10:01,918 --> 00:10:03,480 -Alright. -I love cooking with you. 257 00:10:03,480 --> 00:10:05,458 -I'm on sausage brigade, but what do you need me to do? 258 00:10:05,458 --> 00:10:07,048 -Could you please peel those apples? 259 00:10:07,048 --> 00:10:08,188 -You got it. -Because we're gonna add 260 00:10:08,188 --> 00:10:09,539 apples to the stuffing. 261 00:10:09,539 --> 00:10:11,730 It adds a lovely fruity flavor. 262 00:10:11,730 --> 00:10:15,059 Again, they're Granny Smiths, so a little tart, not too sweet. 263 00:10:15,059 --> 00:10:16,950 -Hold their shape, too. -Yep. 264 00:10:16,950 --> 00:10:20,395 While you do that, I'm gonna cut up three ribs of celery. 265 00:10:20,395 --> 00:10:23,456 And I'm gonna cut them very small, a nice fine mince. 266 00:10:23,456 --> 00:10:27,806 And to mince celery, I like cutting it lengthwise 267 00:10:27,806 --> 00:10:30,745 into manageable little strips. 268 00:10:30,745 --> 00:10:32,004 And if the celery's really long, 269 00:10:32,004 --> 00:10:33,504 you can cut it in half width-wise. 270 00:10:33,504 --> 00:10:36,385 So, now that I have them all in nice little sticks, 271 00:10:36,385 --> 00:10:38,306 just gonna run my knife through it once, 272 00:10:38,306 --> 00:10:40,706 make a nice fine mince. 273 00:10:43,076 --> 00:10:46,015 Trying to make sure these are without any peel on them. 274 00:10:46,015 --> 00:10:48,446 -Ooh, yeah, nice and perfect? -Yes. 275 00:10:49,524 --> 00:10:52,254 -Alright, so, that's three ribs of celery. 276 00:10:52,254 --> 00:10:54,235 I'm just gonna add it to the bowl with the onions 277 00:10:54,235 --> 00:10:56,306 'cause it's all going into the pan at the same time. 278 00:10:56,306 --> 00:10:58,135 -Got it. -And now for the apples. 279 00:10:58,135 --> 00:11:01,315 We're gonna cut them, again, into very small pieces, 280 00:11:01,315 --> 00:11:04,254 about the same size, which is 1/4 inch. 281 00:11:04,254 --> 00:11:06,416 -Okay. -I'm gonna start by slicing 282 00:11:06,416 --> 00:11:08,306 the apple away from the core. 283 00:11:08,306 --> 00:11:10,524 I just go around the core in a nice square. 284 00:11:10,524 --> 00:11:12,235 -Mm-hmm. -Call that a kitchen snack. 285 00:11:12,235 --> 00:11:14,576 -Nice. -If you want nibbles. 286 00:11:14,576 --> 00:11:16,524 Now I'm gonna take these apple pieces, 287 00:11:16,524 --> 00:11:18,985 slice them into 1/4-inch slices, 288 00:11:18,985 --> 00:11:20,576 turn it on its side, 289 00:11:20,576 --> 00:11:23,335 make 1/4-inch-thick -- 290 00:11:23,335 --> 00:11:25,405 it's almost a julienne, not quite. 291 00:11:25,405 --> 00:11:27,596 -Batons. -Yeah, kind of a baton. 292 00:11:27,596 --> 00:11:30,115 Batons, I think, are a little thicker. 293 00:11:30,115 --> 00:11:31,285 -Yeah. -Yeah, and you just want 294 00:11:31,285 --> 00:11:33,235 to cut it into a nice little mince. 295 00:11:33,235 --> 00:11:34,225 You can make them a little bigger. 296 00:11:34,225 --> 00:11:36,475 You can make them a little more rustic. 297 00:11:36,475 --> 00:11:38,255 Alright, last little piece here. 298 00:11:40,375 --> 00:11:42,197 This is like meditation. -Mm! 299 00:11:44,424 --> 00:11:46,946 I'm gonna add the apples into this bowl 300 00:11:46,946 --> 00:11:49,105 with the onions and celery. 301 00:11:49,105 --> 00:11:51,504 -This is all going to fit into a 12-inch skillet. 302 00:11:51,504 --> 00:11:53,004 -I know! It's kind -- 303 00:11:53,004 --> 00:11:55,105 Like I said earlier, it's hard to believe. 304 00:11:55,105 --> 00:11:56,965 It does work. -Alright. 305 00:11:56,965 --> 00:11:58,826 -How's our sausage looking? -It is great. 306 00:11:58,826 --> 00:12:00,024 I actually killed the heat under it. 307 00:12:00,024 --> 00:12:01,375 Looks nice. -It's perfect. 308 00:12:01,375 --> 00:12:02,424 -Alright. -It's better than I 309 00:12:02,424 --> 00:12:03,655 would have done. -There you go. 310 00:12:03,655 --> 00:12:05,155 -[ Chuckles ] I'm gonna take the sausage. 311 00:12:05,155 --> 00:12:08,815 I'm gonna add it to the bowl with the bread. 312 00:12:08,815 --> 00:12:10,765 We're gonna build the whole stuffing in here. 313 00:12:10,765 --> 00:12:12,206 -Okay. -Just gonna give this a quick 314 00:12:12,206 --> 00:12:14,335 wipe so that any of the bits don't burn... 315 00:12:14,335 --> 00:12:16,946 -Got it. -...as we cook the vegetables. 316 00:12:16,946 --> 00:12:19,556 Back on the heat, medium heat. 317 00:12:19,556 --> 00:12:22,375 We're gonna add 2 tablespoons of butter... 318 00:12:22,375 --> 00:12:23,785 -Mm-hmm. -...and melt that. 319 00:12:26,875 --> 00:12:27,174 -Mmm. 320 00:12:27,174 --> 00:12:29,004 -Alright, that butter is melted. 321 00:12:29,004 --> 00:12:31,674 Gonna add all of this to the skillet. 322 00:12:31,674 --> 00:12:33,206 Alright, so, to this, we're also gonna add 323 00:12:33,206 --> 00:12:35,605 1 1/2 teaspoons of table salt. 324 00:12:35,605 --> 00:12:37,315 Alright, so, we're gonna cook these until they're 325 00:12:37,315 --> 00:12:38,456 soft and lightly browned. 326 00:12:38,456 --> 00:12:40,196 Takes about 10 minutes. -Great. 327 00:12:40,196 --> 00:12:41,905 Okay, almost back to the turkey. 328 00:12:41,905 --> 00:12:43,044 -Mm-hmm. -We've got something to do here. 329 00:12:43,044 --> 00:12:44,705 I mentioned it's gonna be maple-glazed. 330 00:12:44,705 --> 00:12:46,225 -Yeah. -Let's make a maple glaze. 331 00:12:46,225 --> 00:12:49,615 -Okay. -This is 1/4 cup of maple syrup 332 00:12:49,615 --> 00:12:52,105 and just a tablespoon of Dijon mustard. 333 00:12:52,105 --> 00:12:53,875 Easy, easy. -Oh, it is easy. 334 00:12:53,875 --> 00:12:56,035 -Yes. So, you do want to use 335 00:12:56,035 --> 00:12:57,535 a little bit of a liquid sugar here. 336 00:12:57,535 --> 00:13:00,895 It's just gonna help to cling to the outside of the turkey. 337 00:13:00,895 --> 00:13:02,576 Whisk it. That's it. 338 00:13:02,576 --> 00:13:04,826 If you wouldn't mind, I have to go get the turkey. 339 00:13:04,826 --> 00:13:05,846 -Oh, let me help you with the oven. 340 00:13:05,846 --> 00:13:06,206 -Alright. 341 00:13:08,785 --> 00:13:11,065 -Oh, Bridget! -[ Laughs ] 342 00:13:11,065 --> 00:13:12,865 -That is a looker! 343 00:13:12,865 --> 00:13:15,446 -Oh, but wait -- there's more. 344 00:13:15,446 --> 00:13:19,916 Alright. Thank you. -Uh-huh. 345 00:13:19,916 --> 00:13:23,485 Alright, so, again, this was another 45 minutes. 346 00:13:23,485 --> 00:13:25,196 Now, at a lower temp... -Yep. 347 00:13:25,196 --> 00:13:27,265 -...gives the rest of the turkey a time to cook 348 00:13:27,265 --> 00:13:30,024 before this got too brown, but look at that beautiful color. 349 00:13:30,024 --> 00:13:32,096 -Ooh, man. -Alright, so, now I'm gonna 350 00:13:32,096 --> 00:13:34,765 start basting this with half 351 00:13:34,765 --> 00:13:37,794 of this mustard and maple mixture. 352 00:13:37,794 --> 00:13:40,285 -Mmm! -Just brush it all over. 353 00:13:40,285 --> 00:13:41,846 -Oh, my goodness. 354 00:13:41,846 --> 00:13:43,436 -You know? Just keep it simple. 355 00:13:44,696 --> 00:13:47,125 Alright, so, that is it. 356 00:13:47,125 --> 00:13:49,315 Now, this is gonna go back in the oven... 357 00:13:49,315 --> 00:13:50,785 -Mm-hmm. -...for another 15, 358 00:13:50,785 --> 00:13:51,924 maybe up to 30 minutes. 359 00:13:51,924 --> 00:13:55,495 I'm looking for the meat to register 160 degrees. 360 00:13:55,495 --> 00:13:57,385 But in any case, after 15 minutes, 361 00:13:57,385 --> 00:13:59,965 I'm gonna baste it with the rest of that glaze. 362 00:13:59,965 --> 00:14:01,376 -Alright, let me get the oven door for you. 363 00:14:05,004 --> 00:14:07,015 That looks pretty good. Lightly browned. 364 00:14:07,015 --> 00:14:09,835 We've lost a lot of the moisture, and it's cooked down 365 00:14:09,835 --> 00:14:10,794 quite a bit. -Yes. 366 00:14:10,794 --> 00:14:13,135 -Alright, a few more things to add. 367 00:14:13,135 --> 00:14:14,635 We're gonna add some fresh thyme. 368 00:14:14,635 --> 00:14:16,674 -Mm-hmm. -That's 1 1/2 tablespoons. 369 00:14:16,674 --> 00:14:19,645 1 1/2 tablespoons of fresh minced sage. 370 00:14:19,645 --> 00:14:23,215 -Mmm! -Three cloves of minced garlic. 371 00:14:23,215 --> 00:14:26,003 And 3/4 teaspoon of black pepper. 372 00:14:27,385 --> 00:14:28,975 -Now, that smells like Thanksgiving. 373 00:14:28,975 --> 00:14:32,155 -That's it -- it's the sage and the thyme and the celery. 374 00:14:32,155 --> 00:14:34,015 You don't need to sauté it for very long, 375 00:14:34,015 --> 00:14:36,355 just until it's aromatic. -Blooming the flavor. 376 00:14:36,355 --> 00:14:38,365 -That's it. Gonna turn off the stove. 377 00:14:38,365 --> 00:14:43,285 Gonna add all this to the bread and the sausage. 378 00:14:43,285 --> 00:14:45,265 -Good luck tossing that. -I know. 379 00:14:45,265 --> 00:14:47,395 The biggest bowl you have. -Yes. 380 00:14:47,395 --> 00:14:50,365 -Alright, so, that's nicely mixed in. 381 00:14:50,365 --> 00:14:52,946 So, we're gonna cook the stuffing in the skillet. 382 00:14:52,946 --> 00:14:54,535 I'm gonna put the skillet over low heat. 383 00:14:54,535 --> 00:14:55,946 -Right. -Start off with a little butter. 384 00:14:55,946 --> 00:14:59,186 This is 3 tablespoons of butter. -Mm. 385 00:14:59,186 --> 00:15:00,985 Sounds good. -Mm-hmm. 386 00:15:00,985 --> 00:15:02,522 We're gonna put some on the bottom of the pan 387 00:15:02,522 --> 00:15:05,635 so the stuffing on the bottom gets nice and browned. 388 00:15:05,635 --> 00:15:07,812 Get that last little piece melted. 389 00:15:09,294 --> 00:15:10,436 It's all going in. 390 00:15:11,456 --> 00:15:13,105 -Boy, the bread did a great job of sopping up 391 00:15:13,105 --> 00:15:15,235 all that broth and the apple cider. 392 00:15:15,235 --> 00:15:18,535 -Yep, that's it. Gonna pack it in there. 393 00:15:18,535 --> 00:15:21,535 Sometimes I like to go back in with the spatula... 394 00:15:21,535 --> 00:15:22,885 -Mm. -...and just rough up 395 00:15:22,885 --> 00:15:25,375 the surface a little bit so you have more of a variety, 396 00:15:25,375 --> 00:15:27,535 more surface area for browning. -Gotcha. 397 00:15:27,535 --> 00:15:30,326 -Alright, we're gonna cook this on low heat, 7 to 10 minutes. 398 00:15:30,326 --> 00:15:32,683 We're looking for that bottom to be browned. 399 00:15:32,683 --> 00:15:34,375 I'm gonna go in there with a little spatula 400 00:15:34,375 --> 00:15:35,635 and check out the edges. -Okay. 401 00:15:38,725 --> 00:15:41,576 -Alright, that's been cooking about eight minutes. 402 00:15:41,576 --> 00:15:42,956 I've been checking around the edges. 403 00:15:42,956 --> 00:15:44,485 You can see the steam coming out. 404 00:15:44,485 --> 00:15:46,556 -Yes. -Yep, it's nice and browned. 405 00:15:46,556 --> 00:15:49,076 Now it's time to finish it in the oven. 406 00:15:49,076 --> 00:15:51,206 And we're gonna add a little bit more butter. 407 00:15:51,206 --> 00:15:52,855 -Of course we are. -Yeah, this is 3 more 408 00:15:52,855 --> 00:15:56,306 tablespoons of unsalted butter, nicely melted. 409 00:15:56,306 --> 00:15:58,765 Just gonna brush it over the top 410 00:15:58,765 --> 00:16:02,965 so that the top can have a nice, buttery, golden finish. 411 00:16:02,965 --> 00:16:06,835 This needs a hot oven to finish cooking, 450 degrees. 412 00:16:06,835 --> 00:16:08,846 The rack is in the upper middle position. 413 00:16:08,846 --> 00:16:11,155 That concentrates the heat more on the top. 414 00:16:11,155 --> 00:16:14,424 Takes about 20 minutes till it gets beautifully golden. 415 00:16:14,424 --> 00:16:15,206 -Let me get the oven door for you. 416 00:16:15,206 --> 00:16:16,254 -Oh, thank you. 417 00:16:21,235 --> 00:16:22,975 Oh, goodness! 418 00:16:22,975 --> 00:16:25,315 -Turkey time. -Yeah! 419 00:16:25,315 --> 00:16:27,475 -Oh, beautiful. -Gorgeous. 420 00:16:27,475 --> 00:16:29,754 -Now, this registers 160 degrees. 421 00:16:29,754 --> 00:16:31,946 I checked it right before I took it out. 422 00:16:31,946 --> 00:16:34,196 And now it needs to come out of the pan. 423 00:16:34,196 --> 00:16:35,576 -Okay. -You can use a whole bunch 424 00:16:35,576 --> 00:16:36,774 of different tools. -Yep. 425 00:16:36,774 --> 00:16:38,696 -I like to use spear with a fork 426 00:16:38,696 --> 00:16:41,576 and use a pair of tongs on the other side. 427 00:16:41,576 --> 00:16:44,335 -Gotcha. -Just get it right here. 428 00:16:44,335 --> 00:16:47,274 So, this is gonna sit here and rest until I carve it. 429 00:16:47,274 --> 00:16:48,535 That's gonna be at least 20 minutes. 430 00:16:48,535 --> 00:16:48,956 -Okay. 431 00:16:52,015 --> 00:16:53,936 Oh, yes! 432 00:16:53,936 --> 00:16:56,339 -I can get that out. -Oh, thank you, thank you. 433 00:16:56,339 --> 00:16:59,855 -Of course. 434 00:16:59,855 --> 00:17:01,015 -[ Chuckling ] Ooh! 435 00:17:01,015 --> 00:17:03,477 -Julia, that is spectacular! 436 00:17:03,477 --> 00:17:04,315 -Isn't that fun? 437 00:17:04,315 --> 00:17:06,145 -Beautiful the browning is. -Isn't it? 438 00:17:06,145 --> 00:17:07,945 And there's so much of the crunchy bits 439 00:17:07,945 --> 00:17:10,016 because it lines the pan, as well. 440 00:17:10,016 --> 00:17:11,996 It's the best part of the stuffing, you know? 441 00:17:11,996 --> 00:17:15,174 -Yeah, quite clever cooking that so close to the top of the oven, 442 00:17:15,174 --> 00:17:16,855 where it gets nice heat. -Yep. 443 00:17:16,855 --> 00:17:19,226 This obviously needs to cool -- only 10 minutes. 444 00:17:19,226 --> 00:17:21,954 Make sure you wrap the handle of this skillet, 445 00:17:21,954 --> 00:17:24,236 or else someone will inevitably touch it when it's hot. 446 00:17:24,236 --> 00:17:26,726 -Definitely. -Mmm. 447 00:17:26,726 --> 00:17:28,496 -Isn't this amazing? 448 00:17:28,496 --> 00:17:30,355 It's carving time. -It's carving time. 449 00:17:30,355 --> 00:17:32,455 -Alright, so, I've got it nicely cooled. 450 00:17:32,455 --> 00:17:33,714 Just made a cut on the top, 451 00:17:33,714 --> 00:17:37,976 and I'm trying to find one side of the breastbone here, 452 00:17:37,976 --> 00:17:41,065 all the way down, and start to swoop out. 453 00:17:41,065 --> 00:17:42,714 Now, as I do this, I'm actually gonna 454 00:17:42,714 --> 00:17:44,395 switch over to my hand, if you don't mind. 455 00:17:44,395 --> 00:17:45,596 -Yeah, as long as it's not too hot. 456 00:17:45,596 --> 00:17:47,695 -I'm gonna start to open that up a little bit. 457 00:17:47,695 --> 00:17:49,134 -Yeah, that wishbone -- you got to get 458 00:17:49,134 --> 00:17:50,755 on the other side of that. -Yep. 459 00:17:50,755 --> 00:17:52,346 Alright, so, I'm just gonna use a paper towel 460 00:17:52,346 --> 00:17:53,634 to kind of protect my hand. 461 00:17:53,634 --> 00:17:54,865 It's a little warm in there. 462 00:17:54,865 --> 00:17:56,424 Just pull this away. 463 00:17:56,424 --> 00:17:58,615 -Gorgeous. -That was the hard part. 464 00:17:58,615 --> 00:18:00,865 I would do that on the second side, as well. 465 00:18:00,865 --> 00:18:02,455 It's easier to do the second one 466 00:18:02,455 --> 00:18:03,714 'cause you already have a peek in there. 467 00:18:03,714 --> 00:18:06,025 -Mm-hmm. -Now, I myself 468 00:18:06,025 --> 00:18:08,875 do not mind having a little bit of meat left 469 00:18:08,875 --> 00:18:11,005 on that turkey carcass. -No, 'cause you want a little 470 00:18:11,005 --> 00:18:13,016 'cause you're gonna make a broth from the carcass. 471 00:18:13,016 --> 00:18:15,775 A little bit of meat makes that broth taste better. 472 00:18:15,775 --> 00:18:18,655 -Let's just make a final detachment here. 473 00:18:18,655 --> 00:18:19,195 There we go. 474 00:18:19,195 --> 00:18:21,746 How's that? Is that Julia-approved? 475 00:18:21,746 --> 00:18:23,065 -Oh, yeah. Are you kidding? -Okay. 476 00:18:23,065 --> 00:18:25,375 And since this is kind of a little informal, 477 00:18:25,375 --> 00:18:27,056 smaller Thanksgiving here, 478 00:18:27,056 --> 00:18:29,846 I'm just gonna carve this right on this carving board, 479 00:18:29,846 --> 00:18:31,736 and then that's how I would serve it, as well. 480 00:18:31,736 --> 00:18:33,806 And now I'm gonna switch over to a slicing knife. 481 00:18:33,806 --> 00:18:35,605 This one has a nice Granton edge, 482 00:18:35,605 --> 00:18:37,766 so the meat's less apt to stick to it, 483 00:18:37,766 --> 00:18:39,924 and that just gets right through the skin. 484 00:18:39,924 --> 00:18:40,255 -Ooh! 485 00:18:41,815 --> 00:18:44,634 That piece had the really nice, crisp skin. 486 00:18:44,634 --> 00:18:46,315 -Oh, yeah. 487 00:18:46,315 --> 00:18:47,905 -That piece doesn't make it to the dining room, 488 00:18:47,905 --> 00:18:49,674 if you know what I'm saying. -No. Exactly. 489 00:18:49,674 --> 00:18:51,536 I know what you're saying. -[ Chuckles ] 490 00:18:51,536 --> 00:18:53,455 Look how juicy that meat is. 491 00:18:53,455 --> 00:18:55,556 -Isn't that beautiful? -Yeah, it's gorgeous. 492 00:18:55,556 --> 00:18:57,174 -Alright, how's that looking? -Gorgeous. 493 00:18:57,174 --> 00:18:59,214 -How many slices would you like? -All of them. 494 00:18:59,214 --> 00:19:02,096 -Yes, I'm gonna give you at least three, 495 00:19:02,096 --> 00:19:03,865 plus that little -- -Ooh, you -- 496 00:19:03,865 --> 00:19:05,905 -Little end piece there for you. -You gave me the nice part. 497 00:19:05,905 --> 00:19:08,155 Thank you. -I did. 498 00:19:08,155 --> 00:19:11,455 Gonna go with here a couple and then that end for me. 499 00:19:11,455 --> 00:19:13,016 -Yes. -There we go. 500 00:19:13,016 --> 00:19:15,295 -Alright, ready for a little stuffing? 501 00:19:15,295 --> 00:19:16,766 -[ Chuckles ] Yeah. -Or dressing. 502 00:19:16,766 --> 00:19:19,405 Or a lot. -That's dressing. 503 00:19:19,405 --> 00:19:20,695 -[ Laughs ] 504 00:19:20,695 --> 00:19:22,375 I'm just gonna flip it over to show you 505 00:19:22,375 --> 00:19:24,895 how gorgeous and brown it is on the bottom. 506 00:19:24,895 --> 00:19:27,085 Look at that crust. 507 00:19:27,085 --> 00:19:29,786 -Impossibly brown. -I guess I'm giving you a lot. 508 00:19:29,786 --> 00:19:31,214 -Yeah, yeah, yeah. -[ Laughs ] 509 00:19:31,214 --> 00:19:33,445 -That -- Now, if you were in parts of Pennsylvania, 510 00:19:33,445 --> 00:19:35,846 this would be called filling. -Ah, really? 511 00:19:35,846 --> 00:19:37,134 -Yeah. -I've never heard it 512 00:19:37,134 --> 00:19:38,424 called filling. -Yeah, yeah. 513 00:19:38,424 --> 00:19:40,435 -And we have some cranberry sauce. 514 00:19:40,435 --> 00:19:42,565 You can find that recipe on our website. 515 00:19:42,565 --> 00:19:44,275 -Can I give you a little bit of cran? 516 00:19:44,275 --> 00:19:46,705 -Ooh, yeah, right there. I love the flavor of cranberry. 517 00:19:46,705 --> 00:19:48,872 I'm going right in for the turkey. 518 00:19:48,872 --> 00:19:51,038 -Mmm. 519 00:19:51,038 --> 00:19:53,204 Mm-hmm. 520 00:19:53,204 --> 00:19:55,372 -That is a perfectly cooked turkey breast. 521 00:19:55,375 --> 00:19:56,964 And it actually tastes like turkey. 522 00:19:56,964 --> 00:19:58,435 It has flavor. 523 00:19:58,435 --> 00:20:00,986 So often you get them and they don't taste like anything. 524 00:20:00,986 --> 00:20:03,025 -Well, that's -- often they've been injected 525 00:20:03,025 --> 00:20:05,065 or treated. -Mm-hmm, mm-hmm. 526 00:20:05,065 --> 00:20:07,674 -This is just pure turkey. -Mmm! 527 00:20:07,674 --> 00:20:08,695 Mm-hmm. -How about that little bit 528 00:20:08,695 --> 00:20:11,065 of maple on the outside? -Oh, yeah, that part. 529 00:20:11,065 --> 00:20:15,565 [ Chuckling ] Mm-mm-mmm! -Right? 530 00:20:15,565 --> 00:20:17,905 -It's almost like candied bacon. You know what I mean? 531 00:20:17,905 --> 00:20:20,455 -Oh, yeah, yeah, yeah. -It has that texture to it. 532 00:20:20,455 --> 00:20:21,846 -Cracking into the stuffing here. 533 00:20:21,846 --> 00:20:23,585 -Mm-hmm. -The cider. 534 00:20:23,585 --> 00:20:25,865 -Mm-hmm, yeah, and you think the cider and the apples, 535 00:20:25,865 --> 00:20:27,845 maybe it would be too fruity or too sweet. 536 00:20:27,845 --> 00:20:29,076 It's not. 537 00:20:29,076 --> 00:20:32,496 It just has a more rounded, floral flavor. 538 00:20:32,496 --> 00:20:35,165 -It really shows off how much turkey 539 00:20:35,165 --> 00:20:36,306 and stuffing or dressing... 540 00:20:36,306 --> 00:20:37,685 -Mm-hmm. -...really need each other. 541 00:20:37,685 --> 00:20:39,875 They go so well together, kind of like me and you. 542 00:20:39,875 --> 00:20:41,226 -Yeah, they really do. 543 00:20:41,226 --> 00:20:43,025 -So, this maple roast turkey breast 544 00:20:43,025 --> 00:20:44,734 was so easy to make. 545 00:20:44,734 --> 00:20:47,195 We brined it for six hours. 546 00:20:47,195 --> 00:20:50,375 Then we started the turkey in a 425-degree oven 547 00:20:50,375 --> 00:20:51,576 for about a half an hour. 548 00:20:51,576 --> 00:20:54,095 Then we lowered the oven temperature to 325, 549 00:20:54,095 --> 00:20:56,315 just until it got nice and golden brown. 550 00:20:56,315 --> 00:20:59,435 And I brushed it a couple times with a maple glaze. 551 00:20:59,435 --> 00:21:02,016 -And the skillet stuffing, also super easy. 552 00:21:02,016 --> 00:21:03,964 You just want to make sure you use a baguette 553 00:21:03,964 --> 00:21:05,585 and cut that into cubes. 554 00:21:05,585 --> 00:21:07,806 You want to add apples and cider 555 00:21:07,806 --> 00:21:09,875 into the traditional stuffing mix, 556 00:21:09,875 --> 00:21:11,286 and then you pack it into a skillet, 557 00:21:11,286 --> 00:21:13,174 start it on the stove, finish it in the oven. 558 00:21:13,174 --> 00:21:16,234 From "America's Test Kitchen," a great duo -- 559 00:21:16,234 --> 00:21:17,705 maple roast turkey breast 560 00:21:17,705 --> 00:21:20,405 with apple and sausage skillet stuffing. 561 00:21:20,405 --> 00:21:21,964 -You can get these recipes 562 00:21:21,964 --> 00:21:23,826 and all the recipes from this season, 563 00:21:23,826 --> 00:21:27,005 along with product reviews and select episodes. 564 00:21:27,005 --> 00:21:29,286 And you'll find them all on our website, 565 00:21:29,286 --> 00:21:33,259 americastestkitchen.com/tv. 566 00:21:33,292 --> 00:21:33,859 -Mm-mm-mmm. 567 00:21:33,894 --> 00:21:36,496 -Turkey time. -Turkey time. 568 00:21:36,516 --> 00:21:37,205 -Dressing time. 569 00:21:37,205 --> 00:21:43,865 ♪♪ 570 00:21:43,865 --> 00:21:46,174 -Today I want to talk to you about cultured cream -- 571 00:21:46,174 --> 00:21:49,685 now, not milk products like yogurt that start with milk 572 00:21:49,685 --> 00:21:51,125 that's maybe got a fat content 573 00:21:51,125 --> 00:21:53,435 of 3%, 4%, maybe 5%. 574 00:21:53,435 --> 00:21:57,155 We're starting with cream, so that means a lot more fat. 575 00:21:57,155 --> 00:22:00,484 The fat content's gonna be about 15% to 20%. 576 00:22:00,484 --> 00:22:02,045 Now, the one thing you need to be careful about 577 00:22:02,045 --> 00:22:03,817 if you cook with sour cream -- 578 00:22:03,817 --> 00:22:06,335 let's say you stir it into stroganoff or soup -- 579 00:22:06,335 --> 00:22:08,076 you got to take the pot off the heat immediately, 580 00:22:08,076 --> 00:22:11,226 or you're going to have a curdled mess on your hands. 581 00:22:11,226 --> 00:22:13,295 So, we did a taste test of leading brands. 582 00:22:13,295 --> 00:22:15,665 Daisy was the winner, but we liked all of them. 583 00:22:15,665 --> 00:22:17,556 Daisy's a little bit less tart. 584 00:22:17,556 --> 00:22:19,565 Now, this rich sour cream 585 00:22:19,565 --> 00:22:23,255 is wonderful in cakes or muffins, dips of course. 586 00:22:23,255 --> 00:22:25,384 You can dollop it on chili 587 00:22:25,384 --> 00:22:27,335 or maybe serve with latkes. 588 00:22:27,335 --> 00:22:29,615 Next up, we've got crème fraîche. 589 00:22:29,615 --> 00:22:31,835 If you do any French cooking, they love crème fraîche. 590 00:22:31,835 --> 00:22:35,464 It's a little less tart, and it has twice as much fat. 591 00:22:35,464 --> 00:22:37,955 So, rather than 15% or 20%, 592 00:22:37,955 --> 00:22:40,445 you're getting 30%, maybe 40%. 593 00:22:40,445 --> 00:22:42,095 You can do so much more with this. 594 00:22:42,095 --> 00:22:44,315 You can whip it like heavy cream 595 00:22:44,315 --> 00:22:46,685 and serve it as a topping on a cake. 596 00:22:46,685 --> 00:22:48,125 You can actually simmer this. 597 00:22:48,125 --> 00:22:49,895 So, if you stir it into a sauce, 598 00:22:49,895 --> 00:22:51,665 no worries that it's going to curdle. 599 00:22:52,746 --> 00:22:54,484 And last on the table, we have crema, 600 00:22:54,484 --> 00:22:57,036 popular in Mexico and throughout Latin America. 601 00:22:57,036 --> 00:23:00,095 It's basically crème fraîche in pourable form. 602 00:23:00,095 --> 00:23:02,826 It's got lime juice or maybe citric acid added, 603 00:23:02,826 --> 00:23:04,384 so it's got a little bit of brightness 604 00:23:04,384 --> 00:23:05,795 and a little bit of salt. 605 00:23:05,795 --> 00:23:07,205 Now, if you're thinking, "Where am I gonna get 606 00:23:07,205 --> 00:23:09,065 crème fraîche or crema?" -- 607 00:23:09,065 --> 00:23:10,984 You can actually make it at home. 608 00:23:10,984 --> 00:23:15,155 You want to start with one cup of pasteurized heavy cream, 609 00:23:15,155 --> 00:23:17,134 not ultra-pasteurized. 610 00:23:17,134 --> 00:23:18,935 That process heats the cream so much, 611 00:23:18,935 --> 00:23:20,585 it kills all the bacteria. 612 00:23:20,585 --> 00:23:24,335 And then you add to the one cup of pasteurized heavy cream 613 00:23:24,335 --> 00:23:26,734 2 tablespoons of buttermilk. 614 00:23:26,734 --> 00:23:27,665 Put your lid on. 615 00:23:27,665 --> 00:23:30,365 You're gonna want to put this ideally somewhere warm, 616 00:23:30,365 --> 00:23:33,845 75 to 80 degrees for 12 to 24 hours. 617 00:23:33,845 --> 00:23:36,005 Now, if nowhere in your house is that hot, 618 00:23:36,005 --> 00:23:37,536 it's gonna take a little bit longer, 619 00:23:37,536 --> 00:23:40,536 but it will thicken up to the right consistency, 620 00:23:40,536 --> 00:23:43,205 and, voilà, you have crème fraîche. 621 00:23:43,205 --> 00:23:44,795 And if you would like crema instead, 622 00:23:44,795 --> 00:23:47,826 just add 2 teaspoons of lime juice 623 00:23:47,826 --> 00:23:49,625 and 1/8 teaspoon of salt, 624 00:23:49,625 --> 00:23:51,815 and you've made homemade crema. 625 00:23:51,815 --> 00:23:55,355 If you want to make your food richer and more delicious, 626 00:23:55,355 --> 00:23:56,884 you need cultured cream. 627 00:23:56,884 --> 00:23:57,884 ♪♪ 628 00:23:57,884 --> 00:23:58,883 ♪♪