The turkey Matt showed us seems to be the ultimate method. Easy to remember and repeat and it gets everything so right. After hearing Chris talk about apple pie on Milk Street Radio, I'm happy to see him in action. I was always against the idea of a food processor crust, but I will have to try it out because it seems it could turn out better.
We’ve cooked turkey every method imaginable….upside down turkey has been our go to for years. Also, gravy-premade butter balls, equal amounts butter/flour. Sondra is also a good alternative. Definitely trying the mash recipe this year. Happy Thanksgiving to everyone (my favorite holiday)
My go-to thickener for all but the lightest of gravies, is sourdough discard. It's just flour and water, but there isn't the raw flour taste thanks to the sourdough culture. I always have more than I need. I feed my starter everyday (or multiple times a day if I'm going to bake bread), so it's very active and the discard doesn't have a strong scent like those that are unfed or kept exclusively in the fridge.
I’m going to attempt my first turkey ever!! Ahhhh so scared but excited, especially trying this recipe! What setting should i use for the oven? I’ve done mash potatoes before so it’s less nerves, but never made a pie from scratch, but I’d love to try it too! Thank you for this video and all the milk street videos, I love them all.
my experience with cornstarch for gravy, is it works fine for the initial batch, but when trying to reheat the gravy the next day it looses it's thickness
Cinnamon is what makes apple pie an apple pie. Without it, it’s just an overstuffed double crusted apple tart. I do like the rustic look of the water and sugar on the top crust. 👍🏼
I’m with you on this. And I think pretty much any pastry chef would agree!There’s a reason they’re called “baking spices“-they make baked goods taste better. But there is also a strong element of nostalgia in the scent of spices. Sad to walk into a house without that smell from the kitchen during the holidays!
I have cooked my turkey broken down into parts for years. So much faster, and if one part is done before the other, you remove it and let the rest finish
Butter 1T = 14 grams 8T= 113.4 grams Actually, 1 stick of US butter (which comes in 4 sticks for a pound) = 113 grams Don’t worry about a 1 gram difference.
I go further and separate white from dark meat before dry brining for 12+ hours. I probe breasts and thighs and pull them out when their probe indicates the right heat.
Wow 🤯 GIANT void from not pre-cooking the apples. There is another cooking show I’ve watched where they’ve recommend this method. The dude even looked similar, younger 👀🤔
Would precooking the apples cause them to be overcooked in the end? I would imagine that would have to be somewhat true. I don't see much of an issue with the pie looking taller than it is inside - when you cut it, the top part will collapse onto the apple. I bet the crust gets even crispier and better when it's separated by that void.
@@Knulppage I should’ve said PAR-COOKING, not pre-cooking. The difference between PAR and PRE cooking is that PAR cooking gives a head start on the cooking process while not fully completing the cooking. This will allow the apples to release their liquid in the pan at which point I prefer to remove the juices a separate pan and reduce to an almost caramel consistency. Then, I mix them back together again and let it fully cool until I assemble the pie. Yes, it’s more work. Perfectly cooked apples piled mile-high in a deliciously intense sauce without a void. Absolute pie perfection 🤌🏼
@@hu_b There is no wasting time when reaching gourmet pie 🥧 perfection. Culinary arts are taken VERY seriously in our home. As a family, we’ve taken cooking & baking classes in Paris, France & Rome, Italy and we’ve applied what we’ve learned in our home, including slowing down and the importance of doing things properly. If I’m going to the trouble of making a pie, I’m going to do it right, not have a water-logged apples, a giant void in the pie crust (leaving diners disappointed at the lack of apples) AND the dreaded soggy bottom. Just typing about this pie is getting me excited to make it this week 🥳😍
@@WifeDesignLife There's your problem you learned to make apple pie in Italy and France haha. Looking at the pie in the video I wouldn't call that "waterlogged" and the apple layer thickness is well balanced with the crust. And any void disappears as soon as the pie is cut. I guess if you want 4" or 5" of cooked apples your method makes sense. The main thing though is what kind of apples you use, as he said in the video. IME that's what makes or breaks a pie.
Lost me at apple pie. It’s all about pumpkin. Milk potatoes genius. Trying a new turkey method not for thanksgiving tho. Just to try and make great gravy for thanksgiving
@@celeneglennie7853 HERE HERE !!! I was just curious what the first commenter was thinking that's all. Isn't it annoying when folks inject stupid politics and unnecessary religion into videos where those comments don't even apply? I hate it too. 😝
Maybe not this particular segment but IF you watch OTHER Milk Street productions they DO HAVE other folks of different ethnic backgrounds....just to be fair❤.
@@geezermann7865 Hey 😀 Kinda fun being a RUclips commenter huh? It's a harmless hobby of mine. Love being an Encourager to ppl. Not many reply but I do enjoy expressing myself anyhoo.😊 Now let's see...what wine goes with pumpkin pie and whipped cream?? 😄🍷
This show really does come across as a cheap attempt to be like America's test kitchen. The presenters are not very engaging and that Potato recipe sounds like a recipe for potato glue.
Wrong. Wrong. Wrong. Most ppl really like Milk Street Folks AND this show travels the Globe and brings back some UNUSUALLY GOOD & EASY recipes.....so UNLIKE ATK and that snobby Julia C Davison. LOVE BRIDGET..JCD? Not so much. The new and unusual recipes made easy on MILK STREET TV make this show UNIQUE...NOT copying anybody!!! 😝😝😝😝😝
@@joannaedwards6325 Hi again. I agree. And I REALLY agree with what you said about JCD. I watch ATK and Cooks Country often on Create and see many shows from previous seasons as well as the newest ones, and I am to the point where I mute her. In the latest seasons she is okay if she is DOING the recipe, but when she is just standing by and offering dumb comments and ridiculous gutteral sounds for every look or bite, just yikes. She is at her best doing the taste testings. And YES, Bridget is my fave, and I also really like Christie Morrison.
@@geezermann7865 Happy Thanksgiving to you Geezerman. Geezette Faded Hippie Chick here. Warms my ole heart to have someone agree with me on .....ANYTHING 😄!! My biggest annoyance with Chubbo JCD is she sometimes uses the catch phrase " Happy Cooking! " which BELONGS to Master Chef Jacques Pepin....he's been saying it before Julia ate her first creme puff. imo she has not earned the right to steal from such a great man as J.P. Anyway....thanks for chatting. ✌ BABYBOOMERS RULE
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
My husband’s grandmother made the best gravy. It was epic. She used the potato water. I got the family secret from her one day. I was so happy.
Potato water, brilliant!
That is brilliant. Can you share the rest of the recipe
This is BRILLIANT mashed potato making !
Good to see Matt Card. That is a great way to do a small turkey. I also use a bed of veggies under a chicken.
Thank you for a new way to make mashed potatoes. Looks good and easy. ❤🎉
The turkey Matt showed us seems to be the ultimate method. Easy to remember and repeat and it gets everything so right. After hearing Chris talk about apple pie on Milk Street Radio, I'm happy to see him in action. I was always against the idea of a food processor crust, but I will have to try it out because it seems it could turn out better.
I love Milk Street. I need to order the most updated cookbook. I love my Milk Street knives. Love this channel too. - Aileen Kelly, New Orleans, LA
I cooked the potatoes in milk and they were delicious!
So glad you're back i quit watching Americas test kitchen when you left it just wasnt the same.
Where did he go?
Yeah now half the show is those two chunky women grunting over their food
@@PassiveAgressive319@PassiveAgressive319
Chris left America’s Test Kitchen…THEN, he began MILK Street🌷.
Answer: He went to his own new MILK STREET‼️
I still watch
America’s Test Kitchen; it is still fabulous❣️
I ALSO watch
MILK STREET ❣️
IT IS FABULOUS ❣️🌷
Perfect video. Everything explained, tips and all the instructions in detail. ❤❤❤
I have been using this exact method for roasting my turkey two years now and it’s just awesome and foolproof.
Clear and simple!
We’ve cooked turkey every method imaginable….upside down turkey has been our go to for years. Also, gravy-premade butter balls, equal amounts butter/flour. Sondra is also a good alternative. Definitely trying the mash recipe this year. Happy Thanksgiving to everyone (my favorite holiday)
All Awesome tips! So love learning different techniques and recipes! I appreciate you all. Happy Thanksgiving!
Sooo good to see Matt back infront of the camera
Using water instead of an egg wash is ideal. Thanks for the new tips.
I prefer using arrowroot in the slurry. It keeps the gravy clear without the taste of flour and the cloudiness nof corn starch.
Thanks for all the great recipes and advice 🇨🇦
Fantastic advice
This is an excellent way to cook chicken as well.3# chicken, 400 degrees, 20 minutes.
My go-to thickener for all but the lightest of gravies, is sourdough discard. It's just flour and water, but there isn't the raw flour taste thanks to the sourdough culture. I always have more than I need. I feed my starter everyday (or multiple times a day if I'm going to bake bread), so it's very active and the discard doesn't have a strong scent like those that are unfed or kept exclusively in the fridge.
Loved this. Thank you.
I’m going to attempt my first turkey ever!! Ahhhh so scared but excited, especially trying this recipe! What setting should i use for the oven? I’ve done mash potatoes before so it’s less nerves, but never made a pie from scratch, but I’d love to try it too! Thank you for this video and all the milk street videos, I love them all.
my experience with cornstarch for gravy, is it works fine for the initial batch, but when trying to reheat the gravy the next day it looses it's thickness
Yes I would do half Corn starch and half flour😊
My tip, if you want a small turkey (10-12 lbs), shop now. Closer to the date, it’s often hard to find these smaller birds.
Good idea. Thank you
My mother could make an apple pie in her sleep. I gave up on attempting pie dough decades ago.
So, about how long do the potatoes need to simmer in milk before mashing?
Cinnamon is what makes apple pie an apple pie. Without it, it’s just an overstuffed double crusted apple tart. I do like the rustic look of the water and sugar on the top crust. 👍🏼
I’m with you on this. And I think pretty much any pastry chef would agree!There’s a reason they’re called “baking spices“-they make baked goods taste better. But there is also a strong element of nostalgia in the scent of spices. Sad to walk into a house without that smell from the kitchen during the holidays!
I mix in Apple butter into the apples.
Ooooooh, Apple Butter!!, I loved that on toast growing up👍😋, Ha! I didn't no they still made it👍🤪
Some people don't like cinnamon since it often overpowers the other flavors. I really hate it and can smell even a tiny amount.
Actually, it's the APPLES that make an apple pie.
Where are your Coffee Sugar Sampler kits? Why are they not the website?
I was surprised you didn’t add chunks of butter to the pie before putting on the top crust.
please upload the captions for the Deaf. This exists for the TV
Press the cc on the screen for the captions
I have cooked my turkey broken down into parts for years. So much faster, and if one part is done before the other, you remove it and let the rest finish
If you want to push it a little lookup Julia Childs recipe. She stuffs the thighs otherwise all joys of a cut up turkey.
No stuffing. It is not Thanksgiving without it
I'm impressed with the overall apple pie recipe, never saw anything like it on ATK.
nice! Geppetto
Please please can you use the metric and the US system please? What is 8 tsb of butter?😭
Butter
1T = 14 grams
8T= 113.4 grams
Actually, 1 stick of US butter (which comes in 4 sticks for a pound) = 113 grams
Don’t worry about a 1 gram difference.
@@Pammellam Thank you!
I go further and separate white from dark meat before dry brining for 12+ hours. I probe breasts and thighs and pull them out when their probe indicates the right heat.
I understand the reasoning behind spatchcocking the turkey but it takes away from the centerpiece Wow factor.
Maybe fix two, one for show and one to eat. Just kidding.
Wow 🤯 GIANT void from not pre-cooking the apples. There is another cooking show I’ve watched where they’ve recommend this method. The dude even looked similar, younger 👀🤔
Would precooking the apples cause them to be overcooked in the end? I would imagine that would have to be somewhat true. I don't see much of an issue with the pie looking taller than it is inside - when you cut it, the top part will collapse onto the apple. I bet the crust gets even crispier and better when it's separated by that void.
So you're going to waste time doing another step and overcook the apples to avoid a non-problem, makes sense.
@@Knulppage I should’ve said PAR-COOKING, not pre-cooking. The difference between PAR and PRE cooking is that PAR cooking gives a head start on the cooking process while not fully completing the cooking. This will allow the apples to release their liquid in the pan at which point I prefer to remove the juices a separate pan and reduce to an almost caramel consistency. Then, I mix them back together again and let it fully cool until I assemble the pie. Yes, it’s more work. Perfectly cooked apples piled mile-high in a deliciously intense sauce without a void. Absolute pie perfection 🤌🏼
@@hu_b There is no wasting time when reaching gourmet pie 🥧 perfection. Culinary arts are taken VERY seriously in our home. As a family, we’ve taken cooking & baking classes in Paris, France & Rome, Italy and we’ve applied what we’ve learned in our home, including slowing down and the importance of doing things properly. If I’m going to the trouble of making a pie, I’m going to do it right, not have a water-logged apples, a giant void in the pie crust (leaving diners disappointed at the lack of apples) AND the dreaded soggy bottom. Just typing about this pie is getting me excited to make it this week 🥳😍
@@WifeDesignLife There's your problem you learned to make apple pie in Italy and France haha. Looking at the pie in the video I wouldn't call that "waterlogged" and the apple layer thickness is well balanced with the crust. And any void disappears as soon as the pie is cut. I guess if you want 4" or 5" of cooked apples your method makes sense. The main thing though is what kind of apples you use, as he said in the video. IME that's what makes or breaks a pie.
There are many reasons I would do this differently.
😊
can only get grannys here now, so sad
Jesus 4 the win!
GOD IS WITHIN ALL HUMAN BEINGS....
not just one religion❤
Gods are myths. Grow up.
Well of course it’s gonna cook faster, I’ve cooked chickens as big as that little turkey. Sorry but most families have 20 + lb. turkeys!?
I agree , no spices si the best, taste the apples.
I am bummed about this episode, lost me at "russets won't work"
Where is Bianca Borges. She inspires me to cook Milk Street recipes.
Bring Her Back.
THE SHOW DOES NOT WORK WITHOUT HER
I see her on some episodes, maybe not the most recent.
Get all that bloody stuff off from in the turkey 😮by washing or cleaning it up👀😱
Seems terribly bland to me. No seasonings on turkey and very few spices in pie. Hmmm
Lost me at apple pie. It’s all about pumpkin. Milk potatoes genius. Trying a new turkey method not for thanksgiving tho. Just to try and make great gravy for thanksgiving
I gather you vote Democrat. BUT. still like your show. LISTENING and learn.Thank you.
Curious about your political judgement. On what do you base your reasoning??
@joannaedwards6325 look around you.
@@Michael-v3z1s
Still don't understand.
But that's ok. Not willing to play games here. It's so NOT IMPORTANT!!
Good grief! leave the politics out of the cooking shows please. There are other platforms for that.
@@celeneglennie7853
HERE HERE !!!
I was just curious what the first commenter was thinking that's all.
Isn't it annoying when folks inject stupid politics and unnecessary religion into
videos where those comments don't even apply? I hate it too. 😝
That turkey looks awful. Why not break the turkey down first?
Interesting to see most cooking shows going to a diverse group of chefs….this show certainly ain’t that.
Maybe not this particular segment but IF you watch OTHER Milk Street productions they DO HAVE other folks of different ethnic backgrounds....just to be fair❤.
@@joannaedwards6325 Yes, that's what I was going to say too.
@@geezermann7865
Hey 😀
Kinda fun being a RUclips commenter huh?
It's a harmless hobby of mine. Love being an Encourager to ppl. Not many reply but I do enjoy expressing myself anyhoo.😊
Now let's see...what wine goes with pumpkin pie and whipped cream?? 😄🍷
I hate this show and I'm not entirely sure why. I get food-snob vibes from it.
You know you aren’t required to watch it, right???
I completely understand. I watch because I want to like it & but they are so pretentious.
Just don't watch then.
DUH ! 🤔
@@joannaedwards6325 I don't. But since it was in my recommended videos, I can comment, tyvm.
@@peter5.056
Of course. Guess I'm a protective fan of Milk Street. Sorry I was harsh
This show really does come across as a cheap attempt to be like America's test kitchen. The presenters are not very engaging and that Potato recipe sounds like a recipe for potato glue.
Wrong. Wrong. Wrong.
Most ppl really like Milk Street Folks AND this show travels the Globe and brings back some UNUSUALLY GOOD & EASY recipes.....so UNLIKE ATK and that snobby
Julia C Davison. LOVE BRIDGET..JCD? Not so much.
The new and unusual recipes made easy on
MILK STREET TV make this show UNIQUE...NOT copying anybody!!!
😝😝😝😝😝
Christopher is a co-founder of America’s Test Kitchen. He started Milk Street in 2016
You seem nice.
@@joannaedwards6325 Hi again. I agree. And I REALLY agree with what you said about JCD. I watch ATK and Cooks Country often on Create and see many shows from previous seasons as well as the newest ones, and I am to the point where I mute her. In the latest seasons she is okay if she is DOING the recipe, but when she is just standing by and offering dumb comments and ridiculous gutteral sounds for every look or bite, just yikes. She is at her best doing the taste testings. And YES, Bridget is my fave, and I also really like Christie Morrison.
@@geezermann7865
Happy Thanksgiving to you
Geezerman. Geezette Faded Hippie Chick here.
Warms my ole heart to have someone agree with me on .....ANYTHING 😄!!
My biggest annoyance with Chubbo JCD is she sometimes uses the catch phrase " Happy Cooking! "
which BELONGS to
Master Chef Jacques Pepin....he's been saying it before Julia ate her first creme puff.
imo she has not earned the right to steal from such a great man as J.P.
Anyway....thanks for chatting.
✌ BABYBOOMERS RULE