Speaker 1: Look at these questions. One hundred and fifty questions came in.
Speaker 1: Hello everyone, We are posting this week so that we
Speaker 1: can help everyone out there with their Thanksgiving planning. Joining
Speaker 1: me today are two of my most trusted culinary experts,
Speaker 1: Thomas Joseph and Sarah Carey. I'm sure that you are
Speaker 1: familiar with each of them. Between us, we've planned Thanksgiving hotlines,
Speaker 1: magazine stories, TV shoots, and Today's Show episodes for more
Speaker 1: than twenty years. I can't even count how many turkeys
Speaker 1: we've made together. We asked our followers on Instagram, on
Speaker 1: x and on TikTok to send us questions about preparing
Speaker 1: for the holiday, anything they wanted to know, baking tips,
Speaker 1: turkey ideas, what to do about gravy. So let's jump
Speaker 1: right in. Sarah, Thomas, are you ready, I'm ready. Yeah,
Speaker 1: We've We've gotten a lot of questions. It was a
Speaker 1: very effective and I call this the Martha Stewart Turkey Hotline.
Speaker 1: We've done this for many, many years, and it's always
Speaker 1: kind of fun because I love to know what people
Speaker 1: want to know, and we'd like to be there where
Speaker 1: and when people need our help. And without the magazine
Speaker 1: and published forum right now. We have our website and
Speaker 1: there's but this is such an effective way of communicating directly.
Speaker 1: So thank you for coming all the way up from
Speaker 1: New York City to our studio in Bedford to record
Speaker 1: our answers. So here's a good question from Love Paris,
Speaker 1: seventy four twenty people, how many sides and how many turkeys? Please?
Speaker 1: And thank you? So at least twenty turkeys, don't.
Speaker 2: I don't know if they have enough oven space for that?
Speaker 1: No, twenty people, I would say one large if your
Speaker 1: oven can accommodate it. I remember giving Memory Lewis a
Speaker 1: thirty five pound turkey, fresh killed from my coop, and
Speaker 1: it wouldn't fit in her I had no idea she
Speaker 1: had such a little tiny oven, but she had to
Speaker 1: cut the turkey in half, and that's sad. So it
Speaker 1: depends if two small turkeys, wouldn't you say to like,
Speaker 1: twelve pound turkeys would be nice. You could do one
Speaker 1: roasted whole and one spatchcocked, which means spitting it down
Speaker 1: the backbone and pressing it flat. That's a very nice
Speaker 1: way to cook even a small bird. And how many sides?
Speaker 1: Twenty people?
Speaker 2: Well, I think for twenty people.
Speaker 3: You want to have enough options for everybody, right, especially
Speaker 3: since so many people these days are vegetarians.
Speaker 1: So name some of your favorites.
Speaker 3: Well, I love mashed potatoes, of course to me is
Speaker 3: at the top of the list, okay, And I really
Speaker 3: love stuffing, so I think it's important to have a
Speaker 3: stuffing or a dress.
Speaker 1: Dingy they call it dressing in the South, I think.
Speaker 3: And then I love vegetables, so you know, there's so
Speaker 3: many great autumnal vegetables like honeynuts. Squash would be perfect
Speaker 3: to kind of roasted.
Speaker 1: Those are the little small butternut squashes that have been
Speaker 1: hybridized and so sweet and even just in halves halves
Speaker 1: of those roasted with a little brown sugar and butter
Speaker 1: and yummy. Wouldn't that be nice?
Speaker 2: Absolutely?
Speaker 3: I think a salad is a great addition because it's
Speaker 3: something that you can keep in your refrigerator. Right, so
Speaker 3: many people are worried about oven space. So anything that
Speaker 3: you can serve room temperature or out other refrigerator, I
Speaker 3: think is a nice thing to add to your menu,
Speaker 3: or two of them.
Speaker 2: Gravy is a must. I don't know if we would
Speaker 2: consider that a side dish.
Speaker 1: We'll get into gravy because there are a lot of
Speaker 1: questions about gravy. And no, that's not a side dish.
Speaker 1: That is an addendum, y essential addendum, Sarah, What about
Speaker 1: you vegetables?
Speaker 4: I really really love something crunchy and racing. So this
Speaker 4: year I'm making a cul robbie salad.
Speaker 1: Yeah.
Speaker 4: So I don't know if everybody knows what col robbie is,
Speaker 4: but it's a bulb vegetable, not a root vegetable, and
Speaker 4: it grows above the ground and it tastes a little
Speaker 4: bit like a cross between very sweet broccoli and like.
Speaker 1: A pick, yeah, a white turnip.
Speaker 4: And it's so delicious and crunchy and in season right now.
Speaker 4: And if you put like a sherry vinigrette on it,
Speaker 4: it's really nice. Maybe some apple. So I'm really into
Speaker 4: that right now, something really crunchy and bright to sort
Speaker 4: of offset all the rich dishes.
Speaker 1: You should see what we just picked. What did you pick?
Speaker 1: I was in the vegetable card, That's where I was.
Speaker 1: That's I'm a little late. I was running around. Well,
Speaker 1: first of all, I am picking up Ginko nuts for Masa.
Speaker 1: I have a large stain in the seel bowl, which
Speaker 1: he wants filled. He asks for a pail of them,
Speaker 1: so that's a disgusting job to r. But anyway, the
Speaker 1: white turnips are so beautiful, and that a turnip soup
Speaker 1: would be great, or a turnip puree would be great.
Speaker 5: A grittan.
Speaker 1: Yes, potato and turnups is so nice together. That's really lovely. Okay,
Speaker 1: So that's enough answers for you. I've got lots of Paris,
Speaker 1: got a lot of answers advocacy Abby on Instagram. Buffet,
Speaker 1: family style or plated. Never played it on Thanksgiving. I
Speaker 1: know we can't. We cannot do plated well. I mean,
Speaker 1: if you have a butler and a couple servers, then
Speaker 1: you can do plated if you if you sew shoes.
Speaker 1: But people like to pick at a buffet. I always
Speaker 1: set that big buffet on the kitchen counter and everyone
Speaker 1: is seated in the dining room. First course might be
Speaker 1: served or might be served as people sit down, and
Speaker 1: then they take their plates and fill and fill and
Speaker 1: fill as many times as they like. And it's a
Speaker 1: good way to be able to eat a lot.
Speaker 4: If you have a buffet, yeah there's a soup, then
Speaker 4: you might want to play that.
Speaker 1: And family style depends on if you have small, small family.
Speaker 1: I mean, I think family style is nice for up
Speaker 1: to eight people at the most, if the table is
Speaker 1: small enough to reach. Otherwise everybody spending all their time
Speaker 1: past big serving platters of stuff around the table, and
Speaker 1: you can't really enjoy your food. So buffet first of
Speaker 1: all for anything over eight people, I think.
Speaker 2: And what are you?
Speaker 1: What are you going to have? Thomas, were are you eating?
Speaker 3: I'm going to be in Buffalo with my sister and
Speaker 3: her her five little boys.
Speaker 1: Five little boys all under the age.
Speaker 2: Of their eight under eight.
Speaker 1: Oh, my gosh, and Sarah, where are you going to be?
Speaker 5: I'm going to be at my new house?
Speaker 1: I know. Are you hosting? I am, Oh, your whole family?
Speaker 4: Yes, my mom and dad and my aunt and uncle
Speaker 4: and my cousin and my littler brother and my brother
Speaker 4: and his girlfriend.
Speaker 5: Yeah, and my kids and Mary Ann.
Speaker 1: Yeah.
Speaker 5: I'm excited.
Speaker 1: Quite a crowd. So you're going to do?
Speaker 5: Yeah, we'll do a buffet and I'll get I'm getting.
Speaker 4: Like a sixteen pound turkey, okay, which hopefully is big enough.
Speaker 1: I think it's big big enough.
Speaker 4: We make a lot of vegetables, and I myself will
Speaker 4: have one slice of turkey, and then I just want
Speaker 4: the vegetables in the side. So and my mom, not
Speaker 4: so secretly, now that I've started hosting, makes a whole
Speaker 4: backup turkey at home so that she has leftovers, and
Speaker 4: I think my aunt does as well.
Speaker 1: So because I really, I actually really like turkey sandwich. Yeah,
Speaker 1: I say, I have to make sure that I get
Speaker 1: Sophie to bake me some sour dough because jerkey on
Speaker 1: sour dough is so good. Okay, so advocacy Abby at
Speaker 1: our Homestead twenty thirty. Cooking a turkey and ham for
Speaker 1: approximately fifteen people. What's the timing for each and a
Speaker 1: small oven? Well, that's not so hard, no.
Speaker 3: I mean ham first, cam first, Yeah, because a ham
Speaker 3: is essentially cooked, right, so you're really just warming it
Speaker 3: up and glazing it with whatever you know, whatever you
Speaker 3: call tent.
Speaker 1: It nicely with a big piece of parchment and foil
Speaker 1: and it'll stay nice and warm. And then you do
Speaker 1: your turkey. Make sure you're ture and it's a small
Speaker 1: turkey because well, fifteen people, I guess a sixteen pound
Speaker 1: turkey would be plenty.
Speaker 5: Of that, especially with a ham.
Speaker 1: Yeah, I'm going to a lunch that there's going to
Speaker 1: be a ham and a turkey. I prefer just turkey. Yeah,
Speaker 1: but it's kind of nice to have a slice of
Speaker 1: ham too.
Speaker 4: I mean, I do love ham. I usually divide it.
Speaker 4: Thanksgiving is turkey and Christmas is ham, so it's so
Speaker 4: close together you get both of them. I don't need
Speaker 4: to have them both on the same meal. But I
Speaker 4: know a lot of people really love a ham.
Speaker 1: Thanksgiving, okay, and so timing I guess ham first. Second,
Speaker 1: because you want your turkey to be fresh out of
Speaker 1: the oven.
Speaker 4: Unless they have a grill, then they could they then
Speaker 4: they could grill their turkey or smoke it.
Speaker 5: If they like smoke. Well, that's a lot of smoke. Sorry,
Speaker 5: I retract that because they already have smoked ham.
Speaker 1: So make hands SJ. Can you make traditional mashed potatoes ahead?
Speaker 1: I don't want cement, and I would say yes you can,
Speaker 1: but you have to heat them in a band Marie
Speaker 1: to put them in a glass Pyrex bowl and in
Speaker 1: a deep water and let them heat very slowly the
Speaker 1: next day, and then they're absolutely fine. Stirring some extra butter.
Speaker 2: Yea, or it's some extra cream. If they get a
Speaker 2: little butter.
Speaker 1: Right, they're richer the better, Right, Thomas.
Speaker 2: It's Thanksgiving, it's the time to splurge.
Speaker 1: And here is somebody else who wants I need a
Speaker 1: recipe for make ahead mashed potatoes in a crockpot would
Speaker 1: be wonderful. I think you don't make the mashed potato
Speaker 1: in the crockpot. You put it in the crockpot and
Speaker 1: that could heat it up the next day.
Speaker 5: Also, any mashed potato recipe, right?
Speaker 1: And you know what I do? You know what I
Speaker 1: use as a refrigerator during the holidays, porch. Yeah, I
Speaker 1: have a nice little enclosed yard of the dog yard
Speaker 1: and there's a big table out there and I put
Speaker 1: everything that I want to stay cold out there. And
Speaker 1: the weather has been just perfect for outdoor refrigeration. So
Speaker 1: if you have access to the outdoors on a table,
Speaker 1: make sure you don't leave it out over night because
Speaker 1: the critters will come, they'll find it. But mashed potatoes, absolutely,
Speaker 1: you can make them the day before. How can I
Speaker 1: step up my mashed potatoes? Well, if you don't know
Speaker 1: my mom's recipe, the best, the best. It has not
Speaker 1: only steamed or boiled, peeled good potatoes, just your favorite potato.
Speaker 1: And there are many, many choices. Now, what's your favorite
Speaker 1: for mashed.
Speaker 4: I really like Yukung gold. Yes, it's starchy, but it
Speaker 4: has a little bit of like like bite to it,
Speaker 4: which is really nice. And also the color is really
Speaker 4: really beautiful. So I think I usually go to a
Speaker 4: Yukun gold and you add to it. I heat butter
Speaker 4: and milk and salt and pepper and thyme together, and
Speaker 4: then I pour that in and I mash it, and
Speaker 4: I use a potato masher, not a riser, though sometimes
Speaker 4: I use a riser to if I want it really fine.
Speaker 1: If you don't know what a riser is, you should
Speaker 1: really look it up. It's a contraption that pushes the
Speaker 1: cooked soft potatoes through three sides well really size and
Speaker 1: a bottom of a contraption, and it really does do
Speaker 1: a very good job of breaking up all that fiber.
Speaker 1: So depending on your potato, but my mom always used
Speaker 1: a mesher. I like to use a riser. Don't use
Speaker 1: an electric mixer necessarily. It makes kind of glue. Yeah,
Speaker 1: we don't want glue. But I add cream cheese. I'll
Speaker 1: see whole eight ounces of Philadelphia cream cheese to mine.
Speaker 1: Do you do anything else, Thomas?
Speaker 3: Sometimes I'll put some brown butter on top of the
Speaker 3: mashed potatoes, which is nice. And even if you don't
Speaker 3: have the time to do the browning of the butter and.
Speaker 1: Every extra butter on Thanksgiving, to do brown butter, that
Speaker 1: takes and we timed it today it took about fifteen minutes.
Speaker 2: So it's a great flavorful addition, right, it really is.
Speaker 1: And brown butter is basically just potatoes heated to boiling
Speaker 1: in a saucepan. Watch out, watch it. They don't boil over.
Speaker 1: And what you're doing is cooking the milk solids in
Speaker 1: the butter until they are kind of a nutty brown.
Speaker 1: And that's it. That's brown butter. Darlene Riley from Connecticut, Hello,
Speaker 1: it's my job this year to make sweet potatoes. I
Speaker 1: need a recipe for fifteen people for roasted sweet potatoes.
Speaker 1: Can you help specifically with how many and time and temperature.
Speaker 1: That's a nice challenge, because, yeah, sweet potatoes are so delicious.
Speaker 5: I like a roasted sweet potato. So I would say for.
Speaker 4: Fifteen people, maybe eight potatoes, and you can either just
Speaker 4: bake them in the oven at four hundred degrees until
Speaker 4: they're soft right in their skins and scoop them out
Speaker 4: and treat them like mashed potatoes, and they're really nice
Speaker 4: with brown butter with sage in it. So if you
Speaker 4: want to make something like a mash like that but
Speaker 4: not make it sweet the way that the marshmallow top
Speaker 4: mashed potatoes are, I would say eight potatoes with a
Speaker 4: sticker stick and a half of butter brown like Martha
Speaker 4: just said, throw some sage in right at the end
Speaker 4: so it sort of crisps up, and then mix that
Speaker 4: into your sweet potatoes or cut them into wedges, toss
Speaker 4: them with a little bit of olive oil, and just
Speaker 4: roast them until they're nice and caramelized and beautiful. And
Speaker 4: you could sort of treat them the same way with
Speaker 4: stage I think, is such a nice accompaniment or time
Speaker 4: right on the tray.
Speaker 1: Do you ever boil your sweet potatoes first and then
Speaker 1: roast them?
Speaker 5: I haven't done that.
Speaker 1: I do that?
Speaker 5: Is that more beautiful and delicious?
Speaker 1: Well, it just softens them up so nicely for roasting,
Speaker 1: and then and then I usually cut them in half
Speaker 1: lengthwise and put them flat on the pan and then
Speaker 1: drizzle your toppings on it. And that's another nice way
Speaker 1: to serve meshed potato.
Speaker 4: I think that's actually really nice because I do find
Speaker 4: sometimes when I'm roasting a sweet potato that they get
Speaker 4: darker than I want. And I think maybe your method the.
Speaker 1: Color you want. And another my favorite way to cook
Speaker 1: sweet potatoes is home and a sliced cut slice about
Speaker 1: a little less than a quarter of an inch thick,
Speaker 1: and layer them in a baking dish with butter and
Speaker 1: sage or thyme and salt and pepper, and then roast
Speaker 1: them with a lot of butter. And that's that is
Speaker 1: palm Anda. And so they're so good.
Speaker 5: You made that last year?
Speaker 1: That's great.
Speaker 4: That was that's probably on the Roku show people can
Speaker 4: see that recipe.
Speaker 1: So here is Dear Martha, this is a nice one
Speaker 1: from Monica Field. What do you suggest for a couple
Speaker 1: who will spend Thanksgiving Day dinner alone? We do not
Speaker 1: really want to go out to a restaurant. Can you
Speaker 1: suggest alternatives to a turkey? Because it's so large for
Speaker 1: just two people, I can make the traditional side dishes
Speaker 1: in a small amount. Thank you, So that's not so
Speaker 1: much of a challenge, would you say, I mean some
Speaker 1: people cook a small chicken for two. Our beautiful stuffed
Speaker 1: chicken from the from our restaurant, The Bedford would be delicious.
Speaker 1: The stuffing is under the skin, not inside the bird,
Speaker 1: and that's a nice recipe.
Speaker 2: That would be great.
Speaker 1: Yeah.
Speaker 4: Or a game bird, A nice game bird would be nice.
Speaker 4: Guinea fowl or I mean, even if you wanted to
Speaker 4: be super duper plated, you could do little.
Speaker 5: Cornish game hends one per person.
Speaker 1: I personally do not like cornish, do you not?
Speaker 5: Is it too annoying to you?
Speaker 1: Don't know. I just don't like the taste of them
Speaker 1: compared to other poultry. Guinea fowl I love.
Speaker 5: Didn't we just do a guinea fowl with Claire Debauer
Speaker 5: from the pot roasted?
Speaker 1: That was a pheasant's You could do that way, I am.
Speaker 1: I have a plethora of guinea fowl running around. I
Speaker 1: hatched them this year. We hatched way too many and
Speaker 1: they are crazy, and I think, Monica, maybe you should
Speaker 1: just invite a couple more people. I mean, there are
Speaker 1: so many people who have, you know, similar circumstances to
Speaker 1: or two or one. Find those people. This year, my
Speaker 1: daughter is going away going to the Sequoias, So I'm
Speaker 1: going to have lunch with Steven Sills and Kevin sharkey
Speaker 1: and several other friends, and Stephen wants to do the ham.
Speaker 1: I want to do the turkey because I know my
Speaker 1: turkey is so much better than anybody else's turkey, So
Speaker 1: I want to do that, but he said not too.
Speaker 1: He doesn't want me to do anything. But I'm going
Speaker 1: to bake pies. And again, we're just collecting people to
Speaker 1: have Thanksgiving with it that might be alone. I don't
Speaker 1: think it's a good time to be alone. So good
Speaker 1: luck with your dinner for two. I'm sure it's going
Speaker 1: to be delicious. Christina Hullingbau from Boston says Martha, I've
Speaker 1: been a huge fan. We just bought our first helm
Speaker 1: and we want to host our first Thanksgiving. My husband
Speaker 1: plans to smoke a turkey. But we have multiple vegetarian friends.
Speaker 1: What options would you recommend for Thanksgiving vegetarian main courses
Speaker 1: for a group that also doesn't love mushrooms? See, no,
Speaker 1: I don't even think of mushrooms at Thanksgiving time. It's funny,
Speaker 1: I just don't, do.
Speaker 2: You know.
Speaker 3: I think I always think of like the autumnal vegetables, right,
Speaker 3: like so the squash, so.
Speaker 1: Many things for vegetarians, and you know, my family's vegetarian,
Speaker 1: but they're allowed. The children are allowed to eat my
Speaker 1: turkey on Thanksgiving only if it's for my turkey hoop.
Speaker 1: So that's good and that's smart because it's sustainable and
Speaker 1: healthy and good. I mean, we mentioned already quite a
Speaker 1: few different dishes, but Brussels press we haven't mentioned be great.
Speaker 1: I love brussels preass and roasted with olive oil in
Speaker 1: the oven, just until they're a beautiful caramelized brown color.
Speaker 1: Is so good. Do you have another way that you like?
Speaker 5: I mean, that is the way that I like them.
Speaker 4: I personally for Brussels sprouts like to blanch them and
Speaker 4: get them kind of soft and then have them a
Speaker 4: little bit fresh with like lemon juice and fresh with butter.
Speaker 4: But my family only likes some roasted. There's several people
Speaker 4: in my family that will only eat them that way,
Speaker 4: including my father, my daughter, So I usually do roast them.
Speaker 4: But also a shaved salad is really.
Speaker 1: Nice of Brussels sprouts.
Speaker 5: Oh yes, yes, annoying because he has all the Brussels sprouts.
Speaker 1: But Sarah has just shaved the chip of her talking
Speaker 1: about that. We don't want any thumb tips in our salads.
Speaker 1: Oh gosh, you know, watch out with those mandolins, everybody.
Speaker 1: The new Japanese mandolins are so sharp and so fabulous,
Speaker 1: oh so good. We just did a segment for our
Speaker 1: TV at masa who is who just got three stars?
Speaker 1: Three stars from Michelan Yes, and he showed me his
Speaker 1: fried potatoes. They're so so tiny, the thinnest, thinnest Julian
Speaker 1: to I get potato whatever you want to call it, Julian,
Speaker 1: but it's so fine that it's almost indecipherable. It's like
Speaker 1: it's like string, little string that just fried in rice oil. Oil. Yes,
Speaker 1: oh yes, this is the new this is the new oil.
Speaker 1: You need not have to do. Yes, you have to.
Speaker 1: If you're going to fry anything for Thanksgiving, it has
Speaker 1: to be in rice oil. But I'm going to do
Speaker 1: that because I have so many potatoes that we dug.
Speaker 1: I am going to do that very fine, as not
Speaker 1: as fine as his, but almost as fine. On the
Speaker 1: on the new Japanese mandolin that I just got, and
Speaker 1: I am going to fry those in rice oil, and
Speaker 1: they are deliciously just like crunching your mouth, you know,
Speaker 1: really nice, yeah, really pretty, Martha.
Speaker 3: One one thing I think is a great idea that
Speaker 3: you do a lot for Thanksgiving is stuffing inside of pumpkin,
Speaker 3: which is really impressive. It makes your guests where vegetarians
Speaker 3: think that you've gone through the effort of something really special.
Speaker 1: Yeah, well really really nice fruit and nut and bread
Speaker 1: stuffing stuffed into and you can pre cook the squash
Speaker 1: or pumpkin a little bit. I just did it last
Speaker 1: week for TV. I've done I think I've counted like
Speaker 1: sixteen turkeys already this year. Yes, I mean, if you
Speaker 1: want to see the parchment wrapped turkey, the new turkey
Speaker 1: one oh two, Yeah, the new turkey. That one O
Speaker 1: one was the cheese cloth soaked in white wine and butter.
Speaker 1: Now this one is just parchment wrapped around and stapled shut,
Speaker 1: and a really good parchment envelope around a turkey that's
Speaker 1: been stuffed and slathered with softened butter and salt and pepper.
Speaker 1: And boy, the first one I made, when I took
Speaker 1: it out of the I took it out of the
Speaker 1: envelope of parchment and then it stays back in the
Speaker 1: even until the skin browns. It tasted like peking duck.
Speaker 1: The skin was so and it was so moist it was.
Speaker 1: That was a heritage turkey, fresh killed. Look for your
Speaker 1: heritage birds. Look for a fresh killed turkey, not frozen,
Speaker 1: if you can. I mean, they're very expensive if you
Speaker 1: don't unless you raise them yourself. But they are delicious.
Speaker 1: They really change your idea of turkey.
Speaker 5: The heritage ones are really pretty magnots.
Speaker 1: Yeah, they really are. And might think that they don't
Speaker 1: have as much meat as the great big butter balls,
Speaker 1: but actually they.
Speaker 5: Have a lot of meat and it's so tasty.
Speaker 1: Yeah, and they're so elongated and one piece of that
Speaker 1: is equal to five pieces of sort of dried turkey.
Speaker 1: Nobody says about brining. We can't. I can't wait together
Speaker 1: for the brining question. So there's so many great vegetarian recipes.
Speaker 1: Please just go to Martha Stewart dot com and look
Speaker 1: up sides for Thanksgiving. There are wonderful, wonderful sides. So
Speaker 1: aside from brussel cranberries, don't forget your cranberry sauce homemade.
Speaker 1: Do not open a cant I'm sorry, do not. You
Speaker 1: must make your own. It's j Heller of the Black
Speaker 1: and Turkey fame. She made three quarts of cranberries for
Speaker 1: her bank lunch. She did, and she doesn't cook anything.
Speaker 1: So she had one package of cranberries that's a pound,
Speaker 1: I guess, and one cup of sugar and one cup
Speaker 1: of fresh orange juice. That's it. And you cook that
Speaker 1: until the cranberries done. And that's so good. And I
Speaker 1: like to then turn that into a turkey mold. I
Speaker 1: put it in my beautiful turkey molds and and unmold
Speaker 1: the beautiful cranberry turkeys. Oh, corn bread, we haven't even
Speaker 1: talked about baking a fresh corn bread.
Speaker 5: This is getting to be very alarid.
Speaker 1: Well, no, but this is mold for I do. I
Speaker 1: bake them in those beautiful turkey molds. Who's our maker?
Speaker 1: Nordic ware from the from the Midwest, the North Midwest.
Speaker 1: They make those fabulous turkey molds. Wedges of acorn squash or.
Speaker 4: Stuffed acorn squash is also another gray, sort of hearty
Speaker 4: vegetarian name.
Speaker 1: With grains, nice grains. You could do vulgart weed and
Speaker 1: make a nice stuffing out of that with onions and carrots.
Speaker 1: That'd be pretty, yeah, beautiful. I'm getting some ideas. Kristen
Speaker 1: from Fernandina Beach. I'm a pescatarian do you have any
Speaker 1: recipes suggestions for a fish main course? Yeah, there's yeah.
Speaker 4: I mean I love of a beautiful side of salmon
Speaker 4: just simply roasted, and then at Thanksgiving because of the seasonality,
Speaker 4: like a pomegranate relish is really nice on top of that.
Speaker 4: So just fresh and bright. So just pomegranate seeds with
Speaker 4: a little olive oil and lemon zest and any hind
Speaker 4: of herbs that you like, parsley, mint, dill, and then
Speaker 4: just put that over the top of the cooked side
Speaker 4: of salmon and you can slow cook it in the
Speaker 4: oven at two hundred and fifty degrees. It only takes
Speaker 4: about thirty minutes with lemon slices. So beautiful, beautiful.
Speaker 1: That would be great. Yeah, And I'm being into monkfish now.
Speaker 1: I just I don't know why munk fish so much.
Speaker 1: But Eric Repair from baron Aded just taught us a
Speaker 1: really delicious monkfish simply simply cooked in a vinegar brought
Speaker 1: kind of a vinegar boon to start and it's so simple,
Speaker 1: and then roasted with butter and it was so good
Speaker 1: in a few herbs. That's a nice recipes, nice meaty fish.
Speaker 1: And he has a new book out. So if you're
Speaker 1: a pescatarian, you should really get Eric Repairs New fish books.
Speaker 1: Is it called simpimp simply fish or something like that.
Speaker 4: Well, and those recipes, those that rokusho will be airing
Speaker 4: and people can see them.
Speaker 5: But they're really incredible.
Speaker 1: Not before Thanksgiving. Oh here's Stacy Lottery. Remember Stacy I do. Yes, Yeah,
Speaker 1: she's our former alum and she's hosting her first Thanksgiving
Speaker 1: this year in her own New York City apartment. And
Speaker 1: I thought getting a spatchcock turkey would be best since
Speaker 1: I know it will take less time and not overheat
Speaker 1: my apartment. So I think that's a good idea. Yep.
Speaker 1: But should she put cheese cloth over the top of
Speaker 1: the turkey? No, no, you do not have to. My
Speaker 1: mom has used that she's got the method forever and
Speaker 1: is insisting I do that as well. You do not
Speaker 1: have to read our spatchcock turkey recipe. It is so delicious, Stacey,
Speaker 1: and it roasts flat quickly. All the vegetables can be
Speaker 1: put a round it or even under it, and you
Speaker 1: will have a very intentalizing, delicious big turkey. So oh,
Speaker 1: have fun. You can call Sarah on Thanksgiving morning everybody
Speaker 1: else will be when chesus Oh has anyone ever has
Speaker 1: ever smoked a turkey? Thomas Joseph has smoked turkeys perfectly
Speaker 1: as I have. And if you have one of those domes,
Speaker 1: they work the best, don't you think? Yep, yep, it's
Speaker 1: turkey right here? Oh there it is. Yeah, what what
Speaker 1: issue was that? This was November one, twenty twenty one
Speaker 1: from Martha Stewart Living Magazine Toma pics smoke turkey, but
Speaker 1: go to Marthastewart dot com. The recipe is right there,
Speaker 1: and you will love that smoke turkey. And we don't
Speaker 1: make it too smoky, but we do cook it thoroughly,
Speaker 1: and it is a delectable, delectable turkey.
Speaker 2: It just takes time, it does. It's a very low temperature.
Speaker 1: Low low temperature. You do not want to burn it.
Speaker 1: You do not want to dry it out at all.
Speaker 4: A nice thing about a smoke turkey is the most beautiful,
Speaker 4: even golden all over color.
Speaker 5: And it holds up really really nicely.
Speaker 1: Oh it does. Yeah, it stays. It stays looking like
Speaker 1: it was just yeah, it exactly.
Speaker 5: And it's also nice.
Speaker 4: You can serve a smoke turkey room temperature, which is
Speaker 4: nice if you are into that kind of thing and
Speaker 4: you want to have something that's make ahead.
Speaker 1: Here's a sophisticated question. When you do a dinner of appetizer,
Speaker 1: soup or salad, main course, and dessert, what formula do
Speaker 1: you use to balance the flavors so that they compliment
Speaker 1: each other. That's a good question, and it's not really
Speaker 1: Thanksgiving me, but we can apply it to Thanksgiving. So
Speaker 1: soup is so nice at Thanksgiving? I think do you
Speaker 1: like serving soup as a first time I don't often
Speaker 1: do it, but it's mostly just a matter of service
Speaker 1: service in space.
Speaker 4: But I do think that it's really nice to be
Speaker 4: one of your very simple vegetable puree soups that are
Speaker 4: are like a very light puree is really nice.
Speaker 1: Like a squash soup or a carrot soup, or a
Speaker 1: fennel soup, or a celery root. And I have the
Speaker 1: best celery roots this year. I have never grown such monsters.
Speaker 1: But the flavor should be different. If you're looking for
Speaker 1: four different kinds of flavors, don't repeat yourself, So don't
Speaker 1: don't have roasted pumpkin or a roasted orange squash. If
Speaker 1: you're going to have a pumpkin pie for dessert, and
Speaker 1: that pumpkin merangue miileheigh merangue. That's a nice nice or
Speaker 1: a pumpkin breulet tart would be nice. But don't have
Speaker 1: squash drink for the meals. Have other vegetables, greener vegetables,
Speaker 1: mashed potatoes better than squash. And the turkey should be
Speaker 1: you know, stuffed appropriately depending on what you're not having
Speaker 1: in the other courses. What kind of what's your favorite stuffing, Thomas,
Speaker 1: My favorite stuffing.
Speaker 3: I just like a lot of flavor in my stuffing,
Speaker 3: so I'd like a lot of onions, leaks, celery. I
Speaker 3: think it's really important that you Most often I add
Speaker 3: more than a recipe calls for I'm not a big
Speaker 3: fruit person in my stuffing, and I don't really love
Speaker 3: nuts that much.
Speaker 2: But something sausage. It depends.
Speaker 3: I think it depends on who's going to be I
Speaker 3: never with us. Yeah, my nephews. They don't really like
Speaker 3: a lot of stuff in their stuffing, so I try
Speaker 3: to avoid that. But sometimes I'll actually put in a
Speaker 3: little bit of heavy cream. So it's kind of a
Speaker 3: hybrid between a stuffing and almost like a bread pudding,
Speaker 3: but not as wet, yeah, richness, Yeah.
Speaker 1: That's so interesting. Look at these questions. One hundred and
Speaker 1: fifty questions came in. We are skipping the bird and
Speaker 1: just slicing up pre cooked turkey brists. Ah, please don't
Speaker 1: judge us. We're going to judge. You. Roast your own
Speaker 1: turkey breast. I mean, it's so easy to roast and
Speaker 1: so so far superior to buying a cooked turkey breast.
Speaker 2: Don't you think I do.
Speaker 1: It's so easy to roast a turkey breast. And is
Speaker 1: there anything they can add to the broth or breasts
Speaker 1: itself to add extra flavor? I mean, I don't think
Speaker 1: you really can improve it too, too terribly much. It's
Speaker 1: really easy just buy it. It's going to take you
Speaker 1: how long to cook a turkey breast, like an hour
Speaker 1: and a half an hour?
Speaker 3: If that, it depends on the size, and there are
Speaker 3: you know, smaller turkey breasts. I would say get bone
Speaker 3: in because it will give you more flavor and also
Speaker 3: it will give you the foundation to make a gravy too,
Speaker 3: which you can put over your slice turkey.
Speaker 1: If that's we only cook a Kira yosha. Oh do
Speaker 1: you know this? Akira Yoshima? Yes, this is a very
Speaker 1: good friend of all of ours, a colleague and a friend,
Speaker 1: and he's we only cook the dark meat part of
Speaker 1: the turkey thighs and wings on a baking sheet and
Speaker 1: cook cranberry sauce on the side. What kind of salad
Speaker 1: would you recommend so the entire meal will be balanced? Also,
Speaker 1: can you recommend an alternative sauce to gravy? So only
Speaker 1: the dark meat? What does he do with the rest?
Speaker 1: I wonder can you just buy You.
Speaker 4: Can buy thigh You can buy any of the pieces, right,
Speaker 4: so you probably just buy turkey thighs.
Speaker 3: Sometimes I like to make gravy and then I'll also
Speaker 3: make like a salt of air day, like an herb
Speaker 3: sauce that I think helps to compliment all the rich
Speaker 3: foods on the Thanksgiving plate. So I think you could
Speaker 3: try that.
Speaker 1: Malized onions would be nice on dark meat of turky.
Speaker 1: Can that be good?
Speaker 5: That would be delicious?
Speaker 1: There's so many good things to make the salad. I
Speaker 1: love butternut squashing, a salad that you can roast little
Speaker 1: thin slices and put that in your salad with pomegranate
Speaker 1: seeds and celery. And what else would you put in there.
Speaker 1: Maybe sliced apple also, I.
Speaker 3: Think that would be nice, so you get some different
Speaker 3: textures and flavor and.
Speaker 1: A beautiful ridicio. I love all the ridicios that people
Speaker 1: are serving salads now with so many different Yeah, it's
Speaker 1: so beautiful, all those different triviso riduicuios. So Akira, have
Speaker 1: a nice lunch. It's gonna sounds good. High Gurly, this
Speaker 1: is from a Monique or Tegas. She's saying, Hi, Gurly,
Speaker 1: been a big fan house snoop. Anyways, I'm throwing a
Speaker 1: drags giving. If the drag show starts at five pm,
Speaker 1: when should I put the turkey in? Well, it depends
Speaker 1: on what size.
Speaker 5: Your turkey is, and also they're planning on eating.
Speaker 1: Drag show is dinner.
Speaker 3: Yeah, it depends on the size of your turkey and
Speaker 3: how you're gonna cook it, right, I mean, if you
Speaker 3: spatchcock a turkey, it really would only take like an
Speaker 3: hour to maybe an hour and a half to.
Speaker 1: Do your backwards. Monique, you have to work backwards. So
Speaker 1: if you're when you want everything ready at five, uh,
Speaker 1: check the size of your turkey the number of minutes
Speaker 1: it takes to roast that particular size turkey or shape
Speaker 1: of turkey, and all your vegetable size and everything and
Speaker 1: have a real good time. Girly, what's the tip for
Speaker 1: staying organized when having Thanksgiving company? Well, it depends how
Speaker 1: organized you are as a person. It is hard to
Speaker 1: manage the guests, manage the table, manage the drinks, manage
Speaker 1: the food itself, and have a little bit of help.
Speaker 1: Try to have somebody helping you with the drinks so
Speaker 1: you don't have to think about that. And also maybe
Speaker 1: have somebody else think about the dessert so you don't
Speaker 1: have to think about that. But you have to be
Speaker 1: very neat. But you have to pay attention to your
Speaker 1: friends and your family on Thanksgiving Day.
Speaker 5: I have one thing to add to that. In terms
Speaker 5: of prep.
Speaker 4: What I like to do is keep everything prep to
Speaker 4: buy recipe in my refrigerator. So I try to clean
Speaker 4: my refrigerator a couple of days ahead, clean it out
Speaker 4: so it's as empty as possible. And then, if your
Speaker 4: refrigerator can accommodate this, put things on little pans or
Speaker 4: sheet pans or something, buy recipe and then I take
Speaker 4: them out and I make and make them as I
Speaker 4: need them, and then i'm I know I'm not missing it.
Speaker 1: So that's called mees on. Please. That is a very
Speaker 1: good way to stay organized for something like this. In
Speaker 1: the same vein this is low law mark seventy seven.
Speaker 1: How can I keep the kitchen consistently clean throughout Thanksgiving Day? Before?
Speaker 1: It should be impeccable and after you can do the
Speaker 1: final big cleanup after your guests leave, But don't take
Speaker 1: out the broom while they're there. Yeah, but you can
Speaker 1: wipe the counters down a little bit with a damp rag,
Speaker 1: but don't. Don't be sweeping and vacuuming while people are
Speaker 1: still around.
Speaker 4: Clean as you go, yes, and ran as you go
Speaker 4: that way. When you get to that point, you don't
Speaker 4: need to. You won't be thinking about it because you'll
Speaker 4: have a pretty clean space already.
Speaker 1: Yes. Oh for pie crusts here, this is chicksimaw. Is
Speaker 1: there really a difference in the outcome when using unsalted butter?
Speaker 5: Oh, that's such a great question, because we were just
Speaker 5: we were just talking about that.
Speaker 1: I will tell you.
Speaker 4: So, we have a little bit of an abundance of
Speaker 4: salted butter here right now and a shortage of unsalted
Speaker 4: So we discussed this and we're making our pie crust
Speaker 4: with salted butter. Our recipe the Martha's pat prese uses
Speaker 4: about one and a half teaspoons of kosher salt or two.
Speaker 4: I actually usually use two, which is about one teaspoon
Speaker 4: of fine salt. What we're doing is using salted butter
Speaker 4: and then getting rid of almost all the salt except
Speaker 4: about a quarter of a teaspoon, just to sort of
Speaker 4: enhance the flavor slightly. I think that's a good amount
Speaker 4: for many people. They might just leave the salt out altogether.
Speaker 1: I have to make at least twenty five pies on
Speaker 1: the Wednesday before Thanksgiving, to be picked up starting at
Speaker 1: four pm. So I have a very and Tuesday I
Speaker 1: have to work all day. Well, I made you a
Speaker 1: little gift through some piecrust, thank you so much. And
Speaker 1: I'm making the rest of the pie crist tonight and
Speaker 1: putting it in the freezer. Nice disks of pie crest,
Speaker 1: and those will all be rolled out this weekend and
Speaker 1: put into and frozen. What I did today was send
Speaker 1: out the questionnaire with I think they have five or
Speaker 1: six choices of pie. There's a lemon pie, there is
Speaker 1: a cranberry charge, there is a pecan chocolate or plane
Speaker 1: pecan tart. There is a pumpkin meringue, and there is
Speaker 1: what other pies?
Speaker 5: App you're not doing apple.
Speaker 1: I'm doing apple for myself, but you know how long
Speaker 1: it takes to peel and cut up the apples.
Speaker 5: It also doesn't hold up as well as the other one.
Speaker 5: So these are the new one.
Speaker 1: The new one that I just created, the apple sauce
Speaker 1: just top of the tart that has the apple sauce tarts.
Speaker 1: It really holds up beautifully. Second day it's just as good.
Speaker 4: And apple pie doesn't hold up as well. And so
Speaker 4: those are such great options.
Speaker 1: These all holds. Yeah. I learned that from Joanne from
Speaker 1: up in Boston from Join Chang, Yes, because she said,
Speaker 1: you know, they don't they do not hold up in
Speaker 1: the bakery. And so she has her little tips for
Speaker 1: making things last longer. And that pear tart that yeah, yeah, oh,
Speaker 1: that was so good, and she poaches the pears first
Speaker 1: right then layers them into a pre baked crust. She
Speaker 1: gave me one unbaked for and I froze it and
Speaker 1: it was delectable.
Speaker 5: Yeah, you baked it directly from frozen.
Speaker 4: So that's actually a great tip for people if they're
Speaker 4: nervous and feel overwhelmed.
Speaker 1: They can make some of their tarts ahead of time
Speaker 1: and freeze.
Speaker 4: Them, especially with the pre cooked fruit. But that's what
Speaker 4: we were talking about this morning, that the roasted or
Speaker 4: poached pears are really nice because they don't exude liquid.
Speaker 1: That's right, So Jennifer Moore says this Thanksgiving, my daughter
Speaker 1: is sixteen, fourteen and twelve and myself will be at
Speaker 1: home for Thanksgiving. Oven broke this year Gus thermostat, and
Speaker 1: as a single parent, replacement is too costly. We have
Speaker 1: been able to get along fine with just the stovetop,
Speaker 1: air fryer and microwave. Do you have any dinner planning
Speaker 1: suggestions aside from Thanksgiving carry out? Well? Okay, well, you
Speaker 1: can do a lot of stuff on the stovetop. I
Speaker 1: have not used an air fryer for any turkey, have.
Speaker 5: You, No, It depends on what kind they have.
Speaker 4: If it's big enough, they could do turkey breast in
Speaker 4: an airy fryer.
Speaker 5: I don't know what sid like. There are a lot
Speaker 5: of different kinds.
Speaker 4: The drawer versions don't work quite as well for something
Speaker 4: like that, but if they have the sort of toaster
Speaker 4: oven kind, I feel like that would work right now?
Speaker 1: Tim, you used airs?
Speaker 3: Yeah, oh yeah, lots of different models. I live in
Speaker 3: a small apartment, so I don't have a room for
Speaker 3: a lot of appliances. But there are a lot of
Speaker 3: great quality air friers that are large enough to accommodate
Speaker 3: a turkey breast.
Speaker 1: But Jennifer, you are challenged this year with your lack
Speaker 1: of an oven, but you can do such great things.
Speaker 1: I think the idea of doing a nice turkey breast
Speaker 1: skin on would be very nice in the air fryer exactly.
Speaker 1: And you can also microwave is not good for a
Speaker 1: turkey breast. You would not be cooking. But many of
Speaker 1: the vegetables can be cooked very successfully if you know
Speaker 1: how in the microwave. And your stovetop is great for
Speaker 1: most things.
Speaker 4: Mashed potatoes, mashed sweet potatoes, any green vegetable. We didn't
Speaker 4: talk about cream spinach, should we?
Speaker 1: Oh? Cream spring spinach so good? And she says ps.
Speaker 1: My autistic daughter Marin loves Big Martha's mashed potatoes and
Speaker 1: enjoys helping to make them each holiday. Thanksgiving Blessings to
Speaker 1: you all.
Speaker 2: Isn't that nice?
Speaker 1: Oh? I wish I could send you a pie? Say
Speaker 1: hi to your to your lovely girls, and I'm sure
Speaker 1: you'll have a delicious dinner.
Speaker 2: Yeah, she could.
Speaker 3: I mean also if she has a grill, right, you
Speaker 3: could also spatchcock a turkey and cook it on the grill.
Speaker 2: Lisa Wagner. I believe she does that every year.
Speaker 1: She makes such a good turkey, so very slow, grill covered,
Speaker 1: covered grilly. Yeah. Maybe if you don't have one, maybe
Speaker 1: somebody could borrow one. Peta sushi. How can I serve
Speaker 1: pecan pie warm without it melting?
Speaker 5: We've experienced this.
Speaker 4: I think you have to bake it, cool it and
Speaker 4: then just warm it gently in the oven once it's
Speaker 4: been fully Yeah, you can't cut a warm pecan pie,
Speaker 4: but you can warm it.
Speaker 5: We've done this, right.
Speaker 1: I don't like warm pie.
Speaker 5: Yeah, I hate to say. I don't really love warm
Speaker 5: pie either. I never I never warm.
Speaker 1: I do not like warm apple pie with ice cream
Speaker 1: melting all over it.
Speaker 5: No, I don't either.
Speaker 1: Do you have a present movie you watch in the
Speaker 1: evening after Thanksgiving?
Speaker 4: Well, we used to watch the Wizard of Us because
Speaker 4: that would that would be on every Thanksgiving. This is
Speaker 4: gonna sound super boogey, but now we get the screeners
Speaker 4: because Mary's and the producer's guilt, So we usually just
Speaker 4: watch the new movie.
Speaker 1: No, I think we play cards now. Cards are a
Speaker 1: big after dinner. It's nice activity, yes.
Speaker 2: To keep you awake and engaged.
Speaker 1: Right, to make good drinks, nice fourbon sours with cider. Yeah,
Speaker 1: there's all kinds of good things to do after dinner.
Speaker 1: Or scrabble and then have a sandwich late. Yeah, I
Speaker 1: can't wait for my sandwich. Turkey cranberry stuffing and gravy
Speaker 1: has to be my gravy thickens in the pan, but
Speaker 1: thin's back out as it cools. Nor am I doing wrong?
Speaker 2: It's a good question.
Speaker 1: Yeah, let's see chemistry lessons In chemistry.
Speaker 3: One would think that it would actually thicken as it cools. Right,
Speaker 3: So I mean my advice would be, we have a
Speaker 3: great gravy one O one recipe.
Speaker 2: I would say, look at that.
Speaker 1: Follow to Martha Stewart dot com and look up gravy
Speaker 1: one oh one and you will not have a watery gravy.
Speaker 2: Yeah.
Speaker 3: And another thing I would add is if you ever
Speaker 3: do have a thin gravy, Wondra right, the instant flower
Speaker 3: that is available at all grocery stores.
Speaker 2: It comes in a blue cylinder.
Speaker 1: Right, mixed with a little bit of broth.
Speaker 3: Broth, Yeah, and it thickens up almost immediately with heat.
Speaker 3: So if you can, you can easily whisk it and
Speaker 3: it doesn't clump up right at all.
Speaker 2: It's a it's a great tip.
Speaker 1: I love wonder. I use it for several things. Oh,
Speaker 1: here's a good one. Joseph Dale Pats asks what side
Speaker 1: of aluminum foil should face the food, the shiny or
Speaker 1: the dull? Does it matter? Yes, it does matter. No
Speaker 1: side of the aluminum foil should face the food. I
Speaker 1: line all my aluminum foil that I'm using for anything
Speaker 1: with parchment paper by yourself, some sheets of parchment or
Speaker 1: a roll, and do not let the aluminum foil really
Speaker 1: touch your food. Well, it's a bad habit, first of all,
Speaker 1: I think. And if you're say cooking something with acid
Speaker 1: like tomatoes or lemon, the illuminum foil actually deteriorates onto
Speaker 1: your food and you can see little holes in the foil,
Speaker 1: so you're ingesting that. Remember, just use just use foil.
Speaker 1: There's nothing wrong with using foil. Is a nice cover
Speaker 1: like a blanket, but line it with parchment please. Oh,
Speaker 1: this is a nice one dap Bert asks what is
Speaker 1: an easy and unusual hostess gift for friends giving?
Speaker 5: Oh, that's nice.
Speaker 1: We did that cranberry cordial, which was very delicious, lovely. Yep,
Speaker 1: that recipe is available and you just it's vodka with
Speaker 1: cranberries and a little bit of sugar and in a
Speaker 1: pretty decorative jar and wrapped with a nice red ribbon.
Speaker 1: That's a nice gift. What else would you be giving?
Speaker 3: I love to give like a dessert wine, so kind
Speaker 3: of skipping over a table wine that you know you
Speaker 3: could serve for dinner. Just something special for after dinner
Speaker 3: I think is really nice.
Speaker 4: Something for breakfast I think is always nice if you're
Speaker 4: going to someone's home, Like if you make a homemade
Speaker 4: granola or you know someplace that makes amazing croissants, you
Speaker 4: can bring those to your posts and they can have
Speaker 4: a nice relaxing breaface the next day, or a great
Speaker 4: loaf of bread for their sandwiches the next egg that's
Speaker 4: a nice gift.
Speaker 1: And I always take like a dozen eggs, or if
Speaker 1: you have chickens. I have chickens, and this year I
Speaker 1: might be taking celery roots because I have so many
Speaker 1: celery roots that are like they weigh about nine pounds each. Martha,
Speaker 1: what's your favorite Thanksgiving food? Oh, dear, this is that's
Speaker 1: such a hard I love a really good pumpkin pie,
Speaker 1: and I love a really good stuffing, and I love
Speaker 1: a perfectly roasted heritage turkey. Just I mean, those are
Speaker 1: so traditional, and they might sound boring to you guys,
Speaker 1: but they're awfully good classics for a reason. Oh you
Speaker 1: had a chip last year from mahoosh Oh seven for
Speaker 1: getting rid of garlic smell? What about onion smell? I
Speaker 1: stuff my turkey and now my hands stink. Well, onion
Speaker 1: is basically soap and water. But garlic is rubbing your
Speaker 1: hands on something stainless steel, a stainless steel bowl running
Speaker 1: under hot water, and with a little soap it takes
Speaker 1: every evidence of garlic off your hands. You can use
Speaker 1: a stainless steel knife, just don't cut yourself, And that
Speaker 1: is so good. How to repurpose turkey? What do you
Speaker 1: do with leftover turkey? Thomas?
Speaker 2: I'd love a turkey sandwich.
Speaker 1: Yeah.
Speaker 3: I usually will roast a separate turkey or turkey breast
Speaker 3: so that there's enough. With five little kids running around,
Speaker 3: they all want a turkey sandwich.
Speaker 2: The next day. So I really I'm kind of a purist.
Speaker 1: And that's that's good. Yeah it's Sarah.
Speaker 4: I almost every year make a turkey leftover pie. So
Speaker 4: all the things that you described in your sandwich, I
Speaker 4: put into pie crust and I bake into a pie
Speaker 4: with the gravy, even with the mashed potatoes, anything that
Speaker 4: we have left, even if there are roasted vegetables, I
Speaker 4: layer everything in there.
Speaker 1: Sarah is a pie maven. So this is what I
Speaker 1: never told you that a right it. You did that
Speaker 1: with your pie.
Speaker 4: But I also do you know, I tend not to
Speaker 4: love turkey broth, but last year I also don't like
Speaker 4: to throw things away, so I always make a broth.
Speaker 4: So I made my turkey broth with the carcass of
Speaker 4: my turkey, and I made a really spicy soup with
Speaker 4: chilis and lime and lime juice and cilantro and lemon
Speaker 4: grass so it was and ginger. So it was very,
Speaker 4: very flavorful. It could be less spicy if you don't
Speaker 4: like spice, just.
Speaker 1: The ginger and the herbs beans in it or anything
Speaker 1: like that.
Speaker 5: I didn't do that.
Speaker 4: I just ate it as a broth, and it was
Speaker 4: really really nice. But also I was sick lass Thanksgiving,
Speaker 4: so it's very nice. If you're not feeling well, you
Speaker 4: can freeze it. I really loved that as a great
Speaker 4: use for the turkey carcass.
Speaker 5: It was nice.
Speaker 1: So here's something, Martha. Is there a ceramic paint that
Speaker 1: is food grade to cover the lead based paints and
Speaker 1: old dishes. Don't go there. It's just not worth it.
Speaker 1: Put those plates on a shelf, and consignment shops have
Speaker 1: so many stacks of beautiful plates right now. I went
Speaker 1: to some consignment shops last weekend. I found such beautiful
Speaker 1: things very inexpensively. So don't go painting your chipped or
Speaker 1: worn plates. It's not a good IDEA. Need help with
Speaker 1: an easy beginner pie crust recipe? Please? The easiest recipe
Speaker 1: and the most flavorful and delicious is pie crust like
Speaker 1: R one oh one, which is two and a half
Speaker 1: cups of flour, two sticks of unsalted butter, a teaspoon
Speaker 1: and a half of salt, and ice water. I also
Speaker 1: sometimes put a teaspoon of sugar and ice water, and
Speaker 1: I do it in the food processor. Mix your flour
Speaker 1: and salt, add butter, cut up into like quarter inch
Speaker 1: cubes icy cold butter. My rule is make it cold,
Speaker 1: bake it hot, and you add ice water by tablespoon
Speaker 1: until it just comes together. Roll it into a disc
Speaker 1: between two sheets of plastic wrap. Chill it, roll it,
Speaker 1: form it into a pan. Couldn't be easier. Look it
Speaker 1: up Marthastewart dot com. I think we've answered an awful
Speaker 1: lot of questions a question, but I just wanted people
Speaker 1: to also know that our complete, no Failed Guide to
Speaker 1: Thanksgiving Turkey. It is a like a six page story.
Speaker 1: This is the November twenty seventeen issue. You know what,
Speaker 1: I'm going to put this on my Instagram. H Jocelyn Joscelyn,
Speaker 1: who helps me with all things blog and Instagram, et cetera,
Speaker 1: et cetera. Let us post this, Okay, our complete, no
Speaker 1: failed Guide to Thanksgiving. We're going to do that. I
Speaker 1: promise you all. Just go to Martha Stewart forty eight
Speaker 1: has essential tools that you need, how to prep, how
Speaker 1: to select a turkey, how to carve and plate, and
Speaker 1: how to cook. It's really great. Thank you Thomas, thank
Speaker 1: you Sarah, and thank all of you for your questions.
Speaker 1: And I hope our conversation has helped you I have
Speaker 1: a really beautiful and friendly Thanksgiving