Food
Geoffrey Zakarian’s Thanksgiving Turkey Two Ways | The Kitchen | Food Network
Why decide on ONE turkey for Thanksgiving when you can have two?!
Get the recipe ▶ https://foodtv.com/3kq8wpg
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#Geoffrey Zakarian #Turkey #Thanksgiving #TheKitchen #FoodNetwork
Geoffrey Zakarian’s Thanksgiving Turkey Two Ways | The Kitchen | Food Network
source
A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
source
Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
source
Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
source
Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
source
Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶️ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶️ WEBSITE: https://www.foodnetwork.com
▶️ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶️ FACEBOOK: https://www.facebook.com/FoodNetwork
▶️ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶️ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
source
-
Other3 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other3 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
Other3 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other3 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Other3 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
@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!