Cooking: Thanksgiving Dinner with Avenue N

TOGETHER AND HEAD TO WPRI.COM
AND CLICK ON THE RHODE SHOW.
WE ARE IN THE RHODE SHOW
KITCHEN THIS MORNING.
WE ARE HERE WITH CHEF THICK
RABAR FROM AVENUE.
WE HAVE A WHOLE THANKSGIVING
MEAL WE ARE GOING TO PUT
TOGETHER.
ABSOLUTELY.
WHAT THANKSGIVING WITHOUT ALL OF
THE FOOD AND FIXINGS.
WE HAVE, RUNNING THE TAB ON SIDE
DISHES.
FIVE PLATES IS 20% TURKEY.
80% SIDE.
MINE AS WELL.
HOWEVER, THIS POOR LITTLE GUY
HAS BEEN ABUSED OVER THE YEARS.
BAD WRAP.
GOOD WRAP TODAY.
WE ARE GOING TO DO BRUSSEL
SPROUTS WITH MUSTARD AND TOPPED
WITH BACON.
GOOD.
NICE SIDE.
WE HAVE DESSERT.
A LITTLE BIT ON APPLE PIE.
RIGHT.
WE WILL DO APPLE CRANBERRY
TURNOVER.
OKAY.
THEN, OBVIOUSLY THE START OF THE
SHOW, THANKSGIVING, TURKEY.
THIS ISN'T JUST ANY TURKEY.
SPRUCE THIS UP.
SPRUCE IT UP.
WHAT WILL WE DO TO IT?
TRIPLE SPRUCE.
WE DO A BRIAN.
WHAT THAT WILL DO, WORK FOR
MARINADE AND A BRIAN IS A
COMBINATION OF SALTY AND SWEET.
AND BY BRIANING THE TURKEY
OVERNIGHT, ALL OF THE GREAT
FLAVORS YOU GET INSIDE THE
TURKEY, INSTEAD OF EASING IN THE
OUTSIDE, YOU HAVE TO HAVE FLAVOR
ALL THE WAY THROUGH.
LOT OF PEOPLE HEAR THE WORD
BRIAN, THEY HEAR TURKEY.
THEY GET NERVOUS.
THEY WANT TO, IF THEY DON'T KNOW
HOW TO DO IT, THEY DON'T WANT
THANKSGIVING RUINED BECAUSE OF
THAT.
WE'LL TELL YOU ALL ABOUT IT.
GOOD STUFF.
WE HAVE OUR THANKSGIVING MEAL.
IT IS READY TO GO.
FOR NOW, WE ARE HEADING BACK TO
THE KITCHEN.
WHAT IS COOKING, NOW?
NICK IS WITH US TODAY.
IT IS TIME TO MAKE DESSERT.
EVERYBODY LOVES DESSERT.
EVERYBODY WANTS A MEAL.
YOU KNOW WHAT I NOTICED AT
THANKSGIVING, THEY WILL ROLL OUT
A LOT OF DESSERT.
NOT LIKE ONE THING.
IN THE EFFORT TO DO SOMETHING
ORIGINAL AND DIFFERENT, WE WILL
DO APPLE, CRANBERRY TURNOVERS.
OKAY.
GRANNY SMITH APPLES HERE THAT I
PEEL AND CHOP.
GRANNY SMITH APPLE IS A NICE
COOKING APPLE.
IT HOLDS UP WELL.
SOME TURN TO MUSH.
I LIKE THAT AND I DON'T LIKE
WHEN APPLES GET MUSHY.
THAT IS A GOOD THING.
UNFORTUNATELY, I GO AND GRABBED
MY OWN CRANBERRIES
EVEN IF YOU WANTED A LITTLE BIT
OF THE CRANBERRIES, THAT IS
FINE, TOO.
THIS WILL HAVE TO SCOOT DOWN.
WHILE IT IS DOING, WE WILL ADD A
PINCH OF SALT, AND A GOOD AMOUNT
OF SUGAR.
THAT IS THOUGHT A PINCH.
I'M NOT A CHEF.
SQUEEZE IT UP.
A LITTLE BIT OF CINNAMON.
NOW, IT WILL GO DOWN MAYBE 15-20
MINUTES.
EVENTUALLY START TO LOOK LIKE
THIS.
WHAT I AM GOING TO HAVE TO DO IS
FILL ONE OF THESE TURNOVERS
HERE.
BASICALLY, YOU ARE GOING TO TAKE
CORNER TO CORNER OF THE
TURNOVER.
I'M GOING TO PUT THIS LITTLE BIT
IN THERE.
YOU WILL TAKE, THIS CORNER AND
PULL IT OVER TO THAT CORNER AND
GIVE IT A PINCH.
WHAT IS TUN ABOUT THESE --
THANK YOU FOR TEACHING ME.
WE ARE DOING ALL SORTS OF
THINGS.
IT WAS DICEY AT FIRST.
PINCH THIS DOWN.
OKAY.
ALL RIGHT.
SEE THAT?
FOCUS.
ALL RIGHT.
SO, ONCE YOU GET THAT PINCHED
DOWN, YOU ARE SEALING IT.
TAKE AN EGG AND BRUSH THE TOP OF
IT.
ONCE YOU BRUSH THE TOP OF IT,
POP IT IN THE OVEN.
425 FOR TEN MINUTES.
THAT IS WHY I'M NOT A CHEF.
GO TO RESTAURANTS LIKE YOU.
THEY WILL DO FINE.
COME OUT OF THE OVEN ONCE EGG
WASHED.
THIS IS WHAT THEY WILL LOOK
LIKE.
REALLY, REALLY BEAUTIFUL.
WHAT IS NICE, THE ALTERNATIVE TO
THE APPLE PIE, YOU CAN STILL PUT
A LITTLE BIT OF COLD ICE CREAM
ON TOP.
IF IT IS ALL DONE WITH DESSERT,
HAPPEN COMMONLY, PEOPLE HAVE SO
MUCH DESSERT, LEFTOVER.
FOR A WEEK LATER.
THIS IS LIKE BRUNCH.
ALL ABOUT LEFTOVERS.
HEALTH CODE VIOLATION.
NOT THAT LONG.
WE HAVE MADE OUR DISH HERE.
YES, SIR.
BACK IN
BACK IN THE RHODE SHOW
KITCHEN TODAY.
WE ARE AT WHAT WE KNOW AND LOVE
LAST THOUGHT, TURKEY.
TURKEY IS ALWAYS VERY SIMILAR
IN THE END.
SOME VARIATIONS.
YOU CAN BUY FRESH.
RIGHT.
YOU CAN BRIAN IT.
YOU CAN RUB IT.
STUFF IT.
ALL SORTS OF THINGS.
WHATEVER YOU DO, DON'T TAKE AWAY
THAT TURKEY FLAVOR.
YOU KNOW, YOU DON'T WANT TO ADD
TOO MUCH TO IT.
WE ARE GOING TO DO A LIGHT BRIAN
TODAY.
A BRIAN IS NOTHING BUT A BUNCH
OF INGREDIENTS AND MIXING THEM
TOGETHER.
IT IS MARINADE.
WHAT DOES DOES, IT GETS THE
FLAVOR ALL THE WAY TO THE
TURKEY.
INSTEAD OF BASING IT WITH JUICE,
WE ARE DOING A APPLE CIDER
BROTH.
IT SLOWLY RELEASES IT.
COOKS IT.
IT ADDS GORGEOUS CARMEL COLOR.
A TON OF FLAVOR TO THE INSIDE.
WE HAVE SOME LOCAL APPLE CIDER.
OKAY.
WE HAVE ALL SPICE.
FLAVORS.
YOU GOT THE FLOW.
WE HAVE A GOOD AMOUNT OF SUGAR.
WE HAVE A GOOD AMOUNT OF SAUL.
WE ARE GOING TO SAY, WHY SO MUCH
SALT?
WHOA, WHOA, WHOA.
HOLD ON.
LET ME EXPLAIN.
ALL THE WAY ON THE OUTSIDE.
HALF THE VEINS ARE GOING TO POP
OUT.
SALT IT ALL THE WAY THROUGH.
IT WON'T BE SALTY.
BUT INSTEAD OF SEASONING JUST
THE OUTSIDE, THE SKIN IS GREAT,
BUT ALL THE WAY THROUGH.
HOW BIG IS THAT?
20 POUNDS.
THAT IS 20 POUND BIRD.
WE GOT IT FRESH.
WE GOT HONEY IN THERE ALSO.
JUST FOR SOME FLAVOR.
NOW THAT IS GOOD.
YOU CAN DO THIS IN A BIGGER
BATCH.
YOU CAN DO THIS IN A BIGGER
BATCH.
HOW THE BRIAN IS, YOU CAN GO
ABOUT THIS IN A COUPLE OF WAYS.
NUMBER ONE, PUT IT IN A POT WITH
ICE.
AND THERE IS BRIAN.
INSTEAD OF WASTING ALL OF THAT
REFRIGERATOR SPACE, YOU CAN SET
ASIDE.
IN LIQUID ANYWAYS.
PUT THAT ASIDE.
OR YOU CAN WRAP IT IN A VERY BIG
BAG AND SORT OF TIE IT.
SO EVERYTHING GETS CLOSE TO
THAT.
OR SOMETHING -- YOU MIGHT
HAVE TO TRADE IT OVER A COUPLE
OF TIMES.
YOU DON'T WANT TO BE WASTEFUL.
A LITTLE BIT GOES A LONGS WAY.
JUST ENOUGH TO PENETRATE IT.
NOW, CARVING THE TURKEY.
ALWAYS SOMETHING THAT IS OPEN
FOR INTERPRETATION.
IT CAN BE INTERESTING MUCH.
IT CAN BE INTERESTING
LET ME SHOW YOU, I WILL CUT IT
DOWN THE BONE.
IN A WHOLE STATE.
YOU NEED A SHARP KNIFE FOR
THAT.
YOU NEED A SHARP KNIFE.
CAREFUL.
BUTTER KNIFE.
NO, NO, NO, A BUTTER KNIFE.
CHAIN SAW.
WHAT I WILL DO, TAKE THIS HERE
AND REMOVE THE BREAST.
WOW.
THAT CAME OUT NICE.
NICE.
VERY, VERY NICE.
NUMBER ONE THING BEFORE YOU
CARVE, LET YOUR TURKEY REST.
RIGHT.
WHAT HAPPENS, DON'T LET IT
REST, JUICES COME OUT
EVERYWHERE.
RIGHT.
LET WILL REST, TOO, AFTER HIS
MEAL.
AFTER YOU EAT THE TURKEY.
SO, GET ALL THE WAY DOWN
THERE.
TAKE THAT BREAST OFF IN A WHOLE.
YOU HAVE THAT WHOLE BREAST
THERE.
WHAT YOU CAN DO WITH THE BREAST
IS JUST SORT OF CARVE IT LIKE
THIS.
THAT IS A GOOD WAY TO GO ABOUT
IT.
SOMETHING WILL ADD ON.
JUST RIP OFF ONE OF THE
DRUMSTICK.
RIP OFF THE DRUMSTICK.
GO I HEAD.
GO.
GO.
YOU CAN DO IT.
THIS IS MORE DIFFICULT THAN I
THOUGHT.
OH, THAT DOESN'T SAY
THANKSGIVING, WHAT DOES?
I CAN TELL YOU THAT TURKEY IS
NOT --
THE OTHER SIDE DISHES YOU
MADE WERE THE BRUSSEL SPROUTS.
APPLE AND BACON.
THAT IS GREAT.
THE TURNOVERS, TOO.
WE HAVE A LOT OF GREAT
THANKSGIVING TIPS HERE TODAY.
THIS IS WHAT I IMAGINE
THANKSGIVING TO BE.
COMING TO YOUR HOUSE.
HUGE DRUMSTICK.
YOU KNOW, IF EVER AT YOUR
HOUSE, WOULD YOU STAY FOR
COFFEE?
MICHAELA RIPPING THE LEG OFF.
IT IS LIKE A NORMAN ROCKWELL
TOTO.
GREAT.
WE HAVE A LOT OF TURKEY HERE.
A GOOD SIZE.
COME SEE ME.
THANKSGIVING EVE, AVENUE.
A GREAT TIME.
LAST MINUTE SIDES, OPEN THE
PANTRY NEXT DOOR, TONS OF GREAT
SIDES TO MAKE FOR THANKSGIVING
EASY.
WHATEVER YOU DO, HAVE A GREAT
THANKSGIVING.
ALL RIGHT.
ENJOY YOUR TURKEY LEGS!
HAPPY THANKSGIVING EVERYBODY.