Food
Geoffrey Zakarian’s Thanksgiving Turkey Two Ways | The Kitchen | Food Network
Why decide on ONE turkey for Thanksgiving when you can have two?!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Thanksgiving Turkey Two Ways
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 16 hr 30 min (includes marinating and resting times)
Active: 30 min
Yield: 10 servings
Ingredients
Two 10- to 12-pound turkeys
2 tablespoons celery salt
2 tablespoons granulated garlic
2 tablespoons granulated onion
Freshly ground black pepper
1/4 cup fresh parsley, finely minced, plus 10 sprigs
1/4 cup fresh tarragon, finely minced
1/4 cup fresh oregano, finely minced
2 tablespoons fresh thyme leaves, finely minced, plus 10 sprigs
12 lemons, zested
2 shallots, minced
Kosher salt
1 cup extra-virgin olive oil
4 carrots, roughly chopped
2 medium onions, quartered
2 fennel bulbs, quartered
2 cups chicken stock
2 cups white wine
Directions
The morning before roasting, spatchcock one of the turkeys. Remove the backbone by cutting 1 1/2 inches to the left and right of the backbone (opposite side of breast) from front to back. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a large flat surface. Place a clean kitchen towel on top and press down firmly on the breast to flatten. Season both sides of the spatchcocked turkey with 1 tablespoon each of the celery salt, granulated garlic, granulated onion and pepper.
Season the whole turkey inside and out with 1 tablespoon black pepper and the remaining celery salt, granulated garlic and granulated onion. Allow both turkeys to sit in the refrigerator overnight, uncovered, to dry the skin.
The next day, allow the turkeys to come to room temperature for 1 1/2 hours.
Arrange one oven rack in the bottom lowest position of the oven and one in the top third. Preheat the oven to 350 degrees F.
Combine the minced parsley, tarragon, oregano, minced thyme, lemon zest and shallots with some salt and pepper in a small bowl. The salt will help to draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Divide the mixture between the turkeys and spread all around both sides of each turkey. Season again with salt and pepper. Halve 3 of the lemons. Stuff the cavity of the whole turkey with the lemon halves and parsley and thyme sprigs.
Divide the carrots, onions and fennel between 2 roasting pans or baking sheets. Arrange the spatchcocked turkey skin-side up on the vegetables in one pan. Put the whole turkey breast-side up on the vegetables in the second pan. Divide the stock and wine between the 2 pans.
Put the whole turkey on the bottom oven rack and the spatchcocked turkey on the top rack and roast, basting every 30 minutes with the pan juices and adding a little more liquid to the bottom of the pans as needed to prevent burning. Keep an eye on the turkeys: when the spatchcocked turkey is nicely browned, remove the roasting pan and carefully move the top oven rack to the middle position (see Cook’s Note). Move the whole turkey to the middle rack and the spatchcocked turkey to the bottom rack and continue to roast until the thickest part of the thighs registers 155 degrees F on an instant-read thermometer, about 2 hours total (10 minutes per pound) for a 12-pound spatchcocked turkey and 2 hours 25 minutes to 3 hours total (12 to 15 minutes per pound) for a 12-pound whole turkey. Allow the turkeys to rest for at least 1 hour before serving.
Cook’s Note
If you don’t want to move the hot oven rack once the spatchcocked turkey is nicely browned, just cover the spatchcocked turkey with foil for the remainder of the roasting time.
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#Geoffrey Zakarian #Turkey #Thanksgiving #TheKitchen #FoodNetwork
Geoffrey Zakarian’s Thanksgiving Turkey Two Ways | The Kitchen | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
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Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
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Get the recipe ► https://foodtv.com/385QfLe
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions and serve.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@hestergreen2031
January 22, 2024 at 11:58 am
Oh yes..
@604Jimmy
January 22, 2024 at 11:58 am
Homeboy needs to learn how to carve a turkey
@johngraybill6783
January 22, 2024 at 11:58 am
“And Katie’s, going to stuff her bird.” 🤣
@debbiespitznagel1472
January 22, 2024 at 11:58 am
On the show, he said 400° for oven temp. Written recipe says 350°.
Which is correct?
@bubu4402
January 22, 2024 at 11:58 am
The best
@Holmer188
January 22, 2024 at 11:58 am
It doesn’t have to be a holiday for me to cook a turkey. I eat turkey many different ways. Thanks for sharing.
@mardikzakarian9014
January 22, 2024 at 11:58 am
Me llamo Mardik Melik Zakarian
@magee113
January 22, 2024 at 11:58 am
Okay.., so I didn't make the turkey but I DID make GZ's puff pastry appetizers from the Thanksgiving FN magazine. What a yummy snack. My family loved them! Next time we'll try them with a dipping sauce but this batch simply disappeared!!! Thanks GZ!!! 💚 💛 💜
@vickymireles3625
January 22, 2024 at 11:58 am
Description says 350 degree but Geoffrey says 400 degree, which temperature is better to use ?
@JLPerryTV
January 22, 2024 at 11:58 am
Keep in mind that’s not a huge turkey
@nelygebhardt7063
January 22, 2024 at 11:58 am
I followed this recipe last year. I will never cook my Turkey, any other way, EVER!! It’s so good!!
@PrasieJesus
January 22, 2024 at 11:58 am
~ I want to share some life changing Truth out of The Book of all books that changed my life, that Book is The Bible, The only one true Word of GOD ..I don't know if you heard of being born again (John 3:3,5) but if not I urge you to have a relationship with the Lord Jesus Christ and become born again! This is the purpose of life! The Bible says we were made by Him and for Him, without a relationship with Jesus Christ you will not feel complete. You may think you feel complete without Him but trust me you’re not and if you end up making Jesus Christ your Lord and Savior you will notice the difference! I am a born again Christian who's been baptized in Jesus Name and filled with The Holy Ghost with the evidence of speaking in tongues and let me tell you there is nothing more fulfilling or beautiful! I believe the Rapture of the saints and the second coming of Jesus Christ is going to happen soon! People may say "Preachers have been saying this for years, but if one understands Bible prophecy you will see that we are truly at the point of HIS return! This life is short in fact James 4:14 says "Whereas ye know not what shall be on the morrow. For what is your life? It is even a vapour, that appeareth for a little time, and then vanisheth away.” People need to realize that there is a life after this one. You will either spend eternity with Christ or be separated from Him forever in the Lake of Fire where there will be eternal punishment and torment. People may also say if GOD is love then why would He send people there?…Well I heard someone say once metaphorically you have to step over the dead body of Jesus to get to Hell! Meaning GOD loved the world so much (John 3:16) that He became a Jewish Man (Jesus Christ, GOD incarnate) Jesus Christ died a cruel and painful death (Isaiah 53) on a cross for us to be reconciled back to Himself, that is GOD (for Jesus was fully Man (Son of GOD) and fully GOD, born of a virgin by The Holy Ghost.) He shed His blood for us (for without the shedding of blood there is no forgiveness of sins, Hebrews 9:22) for the forgiveness of our sins if we chose to accept Him, for He is the ONLY Way to have eternal life (John 14:6)! If you want to be to be saved Acts 2:38 says "Then Peter said unto them, Repent, and be baptized every one of you in the name of Jesus Christ for the remission of sins, and ye shall receive the gift of the Holy Ghost.” You can see in The New Testament the common theme that one received The gift of The Holy Spirit was they spoke in other tongues (Acts 10:45-46, Acts 19:6) But you must believe in your heart! Romans 10:9 says "That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.” Have a relationship with GOD and stop just existing and really start living!
@QueenBetty2023
January 22, 2024 at 11:58 am
Are the people commenting here already drunk?
@bigstreetfood7534
January 22, 2024 at 11:58 am
♥️Thank you so much this is nice 👍
Anyone readings this comment please support us, thank you♥️✊.
@mysmallfamily2309
January 22, 2024 at 11:58 am
Looks bland
@kkingmusic13
January 22, 2024 at 11:58 am
Jeffrey ignored Sunny twice! Once when she asked about removing the spine which was a great question, and again when she inquired about using a immersion blender to make the gravy. Compared to the chew they simply just look so miserable together. I don’t like how Jeffrey pretended not to hear Sunny.
@paultaylor3517
January 22, 2024 at 11:58 am
give home sheler nuring home allfood where go use pig feed ??not show all time sat nots poor very sick wounds go funny page help
@pinkcats6129
January 22, 2024 at 11:58 am
🦃can't wait ❤👍
@johnmirbach2338
January 22, 2024 at 11:58 am
😁✌🖖👌 👍😎
@paultaylor3517
January 22, 2024 at 11:58 am
publix super mark retired now notes book read cook fish seafood help notes
@jcga22
January 22, 2024 at 11:58 am
Looks dry 😄😄
@allentrice1703
January 22, 2024 at 11:58 am
Spatchcock? What's up with that? I love turkey for Thanksgiving you know!
@drewconway7135
January 22, 2024 at 11:58 am
Take a drink every time somebody says “spatchcock”
Also, when he just crammed the turkey full of herbs… wtf?
@mattballock
January 22, 2024 at 11:58 am
You see me see you just let me see if I will let
@HannahMattox
January 22, 2024 at 11:58 am
I've been that family member at the Thanksgiving gatherings who drinks the rest of the gravy after everyone got some.
@jenniferemerson1123
January 22, 2024 at 11:58 am
Those Turkeys Looked FANTASTIC!! Omgosh, I Could Almost Taste It. Geez. Made Me Really Hungry. I Can't Hardly Wait Till Thanksgiving.
@ashleybee3316
January 22, 2024 at 11:58 am
Please tell me they at least shared that with the crew? This just seems grossly wasteful right now more than ever. So many people are starving and getting thrown out of their homes, and they used 6 turkeys! If their estimate was correct on how many ppl each bird would feed, they wasted enough food for almost 50 people!
@Passionforfoodrecipes
January 22, 2024 at 11:58 am
Spatchcocking a Turkey, sounds so wrong, but tastes so right!
@CocinaConDaniyMel
January 22, 2024 at 11:58 am
It looks so juicy 😍 I'm so ready for Thanksgiving!