001[Music] hello and welcome to this very special Around the Clock I'm your host galanda Greaves I'm sure many of you have already heard that Steve Ulus a wonderful resident past resident here of Ashland has recently passed away our hearts are with his family his wife Amy and his daughters Carly and Rachel we wanted to do our part to share a little bit of what we knew about Steve with our community if you knew Steve Ulus at all you knew that he had a big heart and he made anyone feel special whether you were with standing with him or chatting with him for a few minutes or for many hours or had the opportunity to see him do what he loves to do which is Cook Steve was a big supporter here of the waa TV
002station he spent time on our board from 2002 to 20 20 22 he also was instrumental in helping us get this lovely Studio at Butterfield Drive in the 2012 to 2013 time period the other thing that Steve did was he supported so many Charities and so many different things here in Ashland one of the first times I met Steve and got to know him was when he brought one of his first trucks for barbecue up to the now Middle School it was then the high school as we were trying to pass the the vote for the new high school and he supplied chicken and the fixen and it was a fundraiser and it was just so much fun another time we had to we got to see Steve was he had his own show here
003on waca called All Fired Up and he filmed that from 1999 till about 2014 and again it was one of those things he cooked in different places he took you all different places to see food to try food to cook food just showed put off his personality uh also in 2001 he started fireflies up in marbor and if you've never had fireflies barbecue it's time to go check it out so Steve also did a show called The Iron Chef it was held uh at the Ashlin High School the current H Ashlin high school and it was between two administrators at the time and he had this huge group of celebrity judges including our current Senate president Karen spilka she was just a senator at that point our State Rep Tom Sandro and a number of
004other people and he was just so excited to bring that to our community uh the other thing was he would bring turkeys to the mes when they were doing their Thanksgiving event uh and I was chatting with my daughter and she said I I think he brought barbecue up to the high school for a few years when I was a senior and during Senior week so he really cared and gave back to our community one of the other big things that he did was he supported a lot of Charities and there was a charity that he that was very close to him and close to us here at waca and that was when he supported Jake silver Jake silver did different shows with us here uh and fireflies and Steve Ulus supported Jake and his
005family uh during his time battling with cancer uh the other thing for me was again I got to know through all these things but one of the best opportunities when it was when I was invited to do a special with Steve cooking a Thanksgiving dinner we cooked turkey and the all the sides and I learned how to chop professionally and we cooked here in the kitchen at waca TV and we just had so much fun so we're going to share with you the episode that he and I filmed back in 2016 I think it might have been called turkey time or Thanksgiving time uh very appropriate for this time of year so enjoy this reowing of this wonderful cooking opportunity that I had with Steve Ulus and our hearts go out to the Ulus family
006as well as the fireflies community and anyone who ever knew or was touched by Steve Ulus [Music] hey I'm Steve UL we all fired up and I am with an incredible friend a special guest Yanda Greaves the one and only thanks for having me Steve I'm I'm so excited that we've that we are doing this I've been wanting to cook with you for a long time and we haven't done a show in a long time so you okay well perfect reason to do it exactly I needed someone special to do with and that's why we're here all right let's talk about what we're going to do so it's the holiday season right so I figured what more Americana right than doing something for the holiday so we're going to do an amazing apple cider brryan
007turkey O stuffed with a cornbread and sausage stuffing that sounds good we're going to make a homemade cranberry sauce yum we're going to make brussels sprouts roasted with pan CH we're then going to make a homemade gravy which you made sauce homemade stock and then we're going to finish it all off with a brownie pie oh brownie pie I think that's going to be pretty good I think so too it's making me hungry can't wait so let's get started we got a lot of stuff to do on a show window of time so the first thing we're going to do is this Brine and everyone asked me this question you asked me earlier yeah does it make a difference right it does it makes a huge difference when you can Infuse that that kind of
008flavor into the turkey or any type of meat that you brine it adds moisture it adds flavor and it is to die for so that's what we're going to do and this one we do all the time at fireflies all right so first of all you're going to pass me that apple cider so for about a 12 to 18 lb turkey you're going to need to make a couple gallons of brine so we're going to use some apple cider this time of year the best apple cider and then I'm going to have you fill this up with some cold water and this frine doesn't have to be cooked this is just it's going to be made cold and then you can take this and put the turkey right into it so we've got we've got
009the cider yep you're going to fill that up with cold water I'm then going to take brown sugar some white brown sugar I'm going to take some kosher salt I'm going to take some cracked black pepper Yolanda this is just pepper that has been cracked I'm going to take some cinon some Sage some thyme am I filling this all the way Steve all the way to the top that'll be great taking a little longer over there and then what we're going to do is we going to whisk that together once you come over with the water y we'll be good to go on that that's good enough yoland that's perfect yep we going to take that water we're going to add that in and that's pretty much it that's a simple brine you're going to
010take the turkey you're going to submerge it completely and the best thing to do on that is to take this and what I use is I take a a cooler an actual cooler and I'll take some ice cubes and I'll actually put the turkey inside that cooler and keep it overnight and for 24 hours it's beautiful or you can take it right inside um into a large vessel throw it right into the refrigerator you have like a big Lobster Pot big Lobster Pot works great it's a perfect idea so that's it on the brine you just dissolve it throw the turkey in 24 hours SS good let's get rolling on the stuffing cuz this is going to take one while stuffing is my favorite part okay well this is a beautiful stuffing so we've got
011some melted butter yep and have you take those onions and celery and you're going to pour that right into that pot we're going to cook this for about 10 to 12 minutes I'm going to let those get all nice and caramelized release all of the flavors those aromatics it's going to be fantastic so about how much onion and how much celery so that's about a half a pound about about a half a cup of butter and it's one onion and about four stocks of celery okay all right so we going to let that cook we're going to turn that up on high heat and we're going to let that simmer so question I mean I enjoy cooking I don't cook very often or very much as we're letting it simmer best to let it sit
012or best to stir it around we're going to want to stir it but what we want to do is we want to seal those you can hear that that Sizzle so it's a high heat with the butter we got it nice and hot we throw it in that pan and that's going to caramelize and start that but you going to let it sit wait a couple minutes then stir it and then as you're going to see as the sugars released from those vegetables you're going to start to carel more and C a little bit quicker so that takes a little bit of time so while that's cooking M we got to make this amazing gravy to go along with this right so we need something special all right so what we've done is we've taken
013the neck and the gizard out of the turkey right best part for gra best part right and what we did is we took another half pound of butter okay and we took the turkey neck and the gizzard and we Brown those up with about a cup of diced shallots now is that that's raw so you haven't cooked the the giz was right in there we're cooking the gizard and the and the neck with that clarified butter and with the shallots and that cooked for uh about 15 minutes so we got nice and Cal you can stir those Up Stir those up and then what we did all we did is we added some homemade chicken stock and if you don't have homemade chicken stock you need about two quarts you can buy the low sodium
014chicken stock in the superar market and throw it in there and to give it that homemade taste okay we added a sprag of Rosemary two sprigs of thyme two sprigs of parsley and a sprig of sage that's it nice and a bay leaf and a bay leaf and we we let it simmer for two hours so while that turkey is cooking away we're going to make that stop and that's going to be used in our pan gravy for that turkey okay pretty good yeah sounds good so far I like butter holiday cooking cannot be done without real butter you got to use real butter and I always use unsalted butter I think that's very important so everyone should understand what's the difference why would why unsalted versus because you can always adjust the salt you
015can't take it out so some Butters have a little bit higher salt content than others so you always start with unsalted butter cuz you can add as much salt as you'd like you know and we know how people have you know my wife is like boom too much salt so you know it's like like thanks a lot honey all right so we've got our stock simmering away we've got the Brian already made it I'm going to pass that over to my right hand Felipe he going to get that out of the way and then he's going to pass me over the ingredients um for the uh um he's going to take those for me and then we're going to work on the brownie pie because that's going to take an hour to bake right okay
016okay so we're going to keep cooking those those are on high and all I've done for the brownie pie if everyone can see over here yolander is I've taken a half a cup again the half a cup of unsalted butter is a a popular item with these recipes and then I've taken 4 ounces of unsweetened chocolate okay any particular brand that you like I I like I like y Deli you know one of my favores I think they do a really good job so we took some deli chocolate and we took some um unsalted butter and we melted it and then what you've got to do is you've got to let that sit for 20 minutes to cool down because we're going to temper it in to some eggs and some flour and we don't
017want a turtle or cook the eggs right right right right so that's cooking away like I said that's going to need a little bit more time this is simmering away this is ready to go why don't we take a quick break and we'll come on back and we'll get some more ingredients on the set and we'll put these three things together sounds good I'm Steve all fired up we'll be right back hey so we're back and we can see the caramelization of those uh celery and onions so if you could take that sausage pour that right into that pan that would be fantastic so all we did yoland is we took some spicy I like spicy as you know yes some spicy it sausage placed it on a sheet pan in the oven we fully
018cooked it Y and we took it um out of the oven and we put it into a quut and we Pate it so that's how it gets that crumbled look right so now what we're going to do is we're going to let those cook for about 3 to four or five minutes somewhere in there just get them nice and caramell and while you're doing that I'm going to take some of Firefly's famous cornbread I know you've had that oh yeah just a few times that's it so this is like you know you want it a day old you know so we've taken uh it's the equivalent to about 10 cupcakes or you know pieces of cornbread um and all we're going to do is we're just going to kind of crumble that up with our
019hands okay all right and we're just going to let that cornbread just like that pretty simple right um while that's continuing to cook I figured we would move on to finishing that brownie pie how does that sound that sounds good cuz everyone loves a good dessert you got to have a good dessert you got to have a good ending so tell me about like your Thanksgiving is like rich like cooking are you cooking what's going on so we sort of have a mixed plan he does the turkey and the gravy and that's his thing and myself and our two daughters Cristiana and Adriana help out by cutting up the vegetables setting the table uh and then we usually do Thanksgiving with Rich's family because my family is not close so there's about 12 of us
020and we have the turkey and the gravy and we set the dining room table and we just have a really nice relaxed eat and spend time with the family that's that is the best thing about that's what Thanksgiving is all about you know like you said it earlier there's no presents there's no pressure it's like you're with the family they're home from school it's all about the food that's what it's all about right so you know so this is again a great Thanksgiving meal a great Christmas meal right Hanukkah meal if you want right so let's move on to the brownie pie real quick so this is a very simple easy recipe so again we took the butter and we took the semi um unsweetened chocolate and we melted that down and that's now tempered
021nice cool 20 minutes now what we're going to do is we're going to take three egg yolks okay and we're going to take a cup and a half of sugar but we're going to beat the egg yolks a little bit first right in this little bowl mhm slightly beat those up we're then going to add the sugar we're going to add the vanilla about a tablespoon of vanilla sorry a teaspoon of vanilla and we're going to add about a/4 of a cup of flour and we're going to mix that all it's going to help bind this whole thing together right so we're just going to mix that up that's looking just like that looks pretty yummy right we're going to get that together make sure there's no lumps we don't want a lumpy brownie pie
022lump brownie pie is not good and then if you could just take that chocolate and scrape that right into there for me oh man you are a very good assistant not only a great politician a great assistant in the kit now now Steve I'm not a politician all right well a public servant serve our public in our town that is true and I I will tell you Yolanda you do an amazing job not only are you an incredible selectman and have helped this town Bensley but the bottom line is is that you have a show here on Ashton cable I do right around the clock and it's one like four national awards yeah so we have won the um Hometown awards for B new show two two years in a row and for the regional
023media we've also won two different Awards the last one was for our 2015 Marathon show we we do a whole show every year just on the Boston Marathon so yeah it's fun I Around the Clock I feel is a way to get information out to people and it's a way for me to be creative I come from a dance and and arts background I get to be creative as well as get information out to people in Ashland and it's great I mean I watch the show I think you do an amazing job I learned things every day about things that I did not even going on tell me about this new um popup thing that's happening Inter National I was intrigued by that so this is a great idea Beth Reynolds our economic development director
024as well as a number of other women they have formed this committee and it's called The Corner Spot and it's going to be taking place where six Cherry Street is so the old building the property is owned by the affordable housing trust but they don't have a a specific plan yet for what they're going to do so we're going to take down six Cherry Street it was shown that even though it's historic it's just not there's no way to rehab it and do something with the building so The Corner Spot is going to be a place it's going to be a temporary popup so they're going to do some Landscaping there's going to be um swings there's going to be places for people to sit but the best part is that there's going to be
025a place for businesses to come and try out being in Ashland so they're going to experiment be a temporary business maybe it's a coffee shop maybe it's a book shop maybe it's a food truck that wants to see how they could do an Ashland they maybe maybe we'll throw a firefly food truck over there that' be great CU I know people love fireflies and sometimes going to marbor might be a little bit far for people it is it is I can understand that so what's happening is they're doing a fundraiser uh and it's all donations so there's no Town tax dollars going into this program it's a huge thing and you know that there's a lot of popup restaurants that happen to do kind of the same thing you know I've had friends that you
026know have this idea this vision of wanting to a restaurant they can't afford to fun it they don't know how it's going to go so they'll actually use another person's kitchen and they'll actually try that hey give those a little stir I I was hearing them yeah so those are oh perfect so that's amazing so when is this fundraiser and you know how soon is this a reality or it's an ongoing online fundraiser and they can go to ashin mass.com to get to it and find The Corner Spot and you can donate to the to the fund and and if we meet if we make and raise $225,000 Mass development is going to match that $25,000 so our state tax dollars will be coming back to Ashland that's huge which is always a big thing
027we all know in Ashland there's nothing more than we need in this town as great as it is we need more business we need to drive that business tax revenue right I agree so if you could add that chicken stock we have a little bit of chicken stock that's going to go into here um and we're going to let that smell really good oh my gosh and if you can take right over there you can see that you have some sage and some parsley yep right there this is the sage we're going to throw there some sage in there we're going to throw that all in there and then we've got a little bit of that fresh parsley throw that whole parsley Cho parsley in there and then we're going to take a couple pinches
028of that salt yep you're going to pinch away some kosher salt beautiful and we're going to let that simmer so that that's really exciting Eland I'm excited and are real really excited about it so the goal is the fundraising goes until I believe the middle of November and then they have to have met the 25,000 and we're pretty close I was at a meeting last night and they were talking that we were already at $21,000 raised we had some really $4,000 left to go yeah that's great and then they're hoping for it to be up and running in June so as the farmers market comes back people can check that out as well that's phenomenal so let me just we're going to put the pie in the oven so this is a 9 in deep
029pie shell bought it right at the supermarket Good Old Market Basket right down the street and all we're going to do is we're going to add this right in here this is going to take at 350° it's going to take about 55 minutes okay all right so we're going to put all that batter brownie batter right into this pie shelf now you can mix this up this recipe we're going to also add in the chocolate chips got to have some chocolate chips we're going to kind of mix those in a little bit now those will melt into it or they will melt into it y okay we're going to add those right in here toss them all in it's just going to be like a chocolate chip cookie gives it an extra element you know
030now the reason I added the chocolate chips at the end is you can mix this up you can do white chocolate dark chocolate milk chocolate semi sweet you want to do a peppermint twist they have a mint flavor you want to do peanut butter you can add nuts so with the nut allergy not knowing who is going to eat it in the studio we kind of just kept it simple like that so we're going to take that we're going to throw it right into a 350° oven okay and we're going to bake that away 55 minutes pretty simple sounds good yeah so that's cooking that's siming around the next thing that we're going to do is we're going to work on our brussel sprouts cuz those needs to go into the oven also so we're
031going to take those brussels sprouts that you have and you're going to throw those right into that bowl so this is about a pound and a half of Brussels sprouts and all I did all I did was let me just grab one is I removed I cut off the stem and I cut them in half and those little leaves believe it or not when they fall off you want to throw those in there cuz they give it a nice little crunch element then we're going to take that olive oil and that little blue cup we're going to add that in there so I'm I'm going to put a little plug in if the if people are seeing this before Thanksgiving the Farmers Market has their indoor market on November 19th and when I was there
032last year there were a number of venders who had fresh brussel sprouts available for where is this Indoor Farmers Market going to be it happens at the mes don't add that one that's balsamic we add that at the yeah that's all right we're going to add The Panetta though right y so I'm sorry it happens at the middle school okay on November 19th I believe from like 9: to 1 and it's the indoor market so all the farmers that people are used to seeing at the farmers market during the summer are there people who are Artisans so you can start some of your Christmas shopping get some vegetables you know it's the week before Thanksgiving that's great yeah a little bit of salt little bit of salt couple pinches of salt salt over there and
033then you're going to see a Peppermill right behind those beautiful flowers that bar you're going to put some fresh ground pepper you going turn that around and I like a lot of pepper so yeah grind that up beautiful and then all I'm going to do is I'm going to toss it up if you can pass me that sheet pan right underneath that little um white casserole dish that we have here and again a simple easy dish you know and you can put this right in the oven so you can see we're tossing that Panetta we're toss the olive oil so where do you get your Panetta what's it recommend you know I love you know that one of my favorite places is the Waverly market and him if you ever been there once orce does
034a really good J over there yeah heard a lot them so you want these to be single layer right cuz you want them you want them Brown you want them to get all crispy and caramelly and roasted right so you can see how beautiful those look and these can go right in the oven that's it just like that all right we going to drop that pop that in the oven simple very simple do that yeah you could definitely do that so that's all set so we've got the oven full of our brownie pie we've got the oven full of our brussels sprouts that's ready finish our stuffing so what we're going to do is we're going to take this bowl of crumbled cornbread and I'm going to it's not too hot and I'm going to
035take that you're going to scoop that out of there for me okay and then I'm going to have you take that that over there and I'm going to have you mix that up okay I'm going to shut this off so we don't burn ourselves here M oh my gosh what a what a great mixture of Aromas coming from this combination of the sausage and the onions and the celery and the corn and the Firefly's famous cornbread but of course but of course the fireflies famous corn so that's really great so what other things exciting in Ashlin um have I've not been in touch with that you might know that I don't know now I know something really cool that I knew when I went and voted in the primaries um that they're actually putting in
036solar panels at the high school yeah so we have three solar projects happening here in town the one that's the most visible is at the high school they are putting solar panels over the student parking lot which is the bigger parking lot at the high school and some of the solar panels are up now so if you go up there you actually start seeing solar panels up there that's great we also have the solar panels on the Middle School roof and at the house Street landfill okay there's solars solar panels up there as well yep uh so again just the solar idea is using renewable energy and not having to have as much on you know not using the electrical grid as much and trying to generate some of our owner so how much power
037do they say that that that those solar panels after the high school will I should have prepared I did not I did not I do not know but I do know that by having it up there it's going to help with our energy costs and our energy use at the high school um that's great and it will tie in because this the high school itself has solar on its roof which is why we're adding it to the parking lot because there already was solar at our high school that's great that's absolutely amazing so that's a great project anything else exciting going on let's see there's some new restaurants opening up soon tell me I didn't know that so Erica's Restaurante is going in at the where old Kelly's and track um it was great I
038got to meet I got to see the owners they had come before us a couple months ago to get their liquor license to the board of Selectmen I ran into them yesterday and they gave me a quick tour they completely renovated the inside they've painted it they're cleaning everything up they're looking to open at the end of November so a great new Italian restaurant coming to Ashland that's awesome that's great yeah so let's do this okay very important about this stuffing the stuffing is phenomenal you can taste it if you like um there's a spoon right over in that draw um you got to chill this stuffing down right over there before it goes into the turkey now you can take this stuffing and you can put it in a buttered casserole dish and bake
039it at 350° for about 35 minutes and serve it on the side the turkey that we're making today I stuffed it right in the turkey I love how those juices from the turkey just blend with that cornbread sausage keeps moist isn't that great little spicy a little kick at the end not too much just cuz of the spicy sausage and if you don't like spice you can use sweet Italian sausage that's what you can do instead of the hot italian sausage right you can also use chicken sausage you can use turkey sausage you don't have to have sausage at all the flavor as you said there's that kick at the end but I can just imagine having this inside the turkey and then eating it with the turkey and then the gravy we're going to
040be making it's great it's absolutely phenomenal so what we're going to do Yan is we're going to let this chill down we're going to take a break okay we're going to stuff a turkey we're going to also make the cranberry sauce and the gravy we're going to let it all finish up and then we're going to serve this amazing holiday meal for you and I sounds good all right I'm Steve you with Yolanda greeves all fired up we'll be right back all right Yolanda we're back gravy time so any great gravy needs a thickening agent and that's known as a r and a r is 50% fat and 50% flour so you can use butter which we have here you're going to take that flour you're going to pour that right in there and we're
041going to mix that all up yep then we're going to let that cook for about 3 to 4 minutes now if you like a darker gravy you're going to want to make the Rue darker although the darker The Rue the less thickening power it has oh really so like if you add like a Gravy Master or something no no no no no meaning that there's difference when you make a rue it can be different colors this is now called a blonde Rue because the Rue is blond in color as that cooks longer um that gets dark the FL starts to turn dark so if we to make a great gumbo we would use a really like a chocolate R look almost chocolate and color even the color of a copper penny but as you make
042it darker it does not thicken the sauce as well so you're going to cook that and then I'm going to talk about that stock that we made earlier so this stock we're going to pour off strain it right so we've got the shallots you can see all those fresh herbs we're going to pour that right into this container and that's what we're going to use in the gravy isn't that beautiful wow M smells pom wonderful so that's s you can see now if you like you can take the giblet right the giblet or the giblets and you're going to chop those up if you like gii gravy you can put that right in there okay so my R is getting dark that's beautiful all right now you're going to pull that to the side okay
043beautiful that's just the way that we want it all right now what we're going to do to that R we're going to add some of this stock you're going to mix that in be careful steamy it's going to steam up oh wow I can feel it yep see how it's thickening thickening thickening beautiful pull that off got that all right so we're going to just let that sit let me taste that and see how we are as far as seasoning do I keep stirring do I have to be concerned about letting it burn or go ahead keep rolling going add some more stock needs a little bit of pepper tell you that salt's good though we've got enough salt in that right now so now we're going to let that simmer we're going to use
044that we might thin some more out in just a few minutes okay while that's simmering and you're going to let that simmer right there you can put that right on that sheet pan okay we're going to start our cranberry sauce all right so what we're going to do is we're going crry sauce is always good we're going to take our water two tablespoons of water this is a 12 oz container of fresh cranberries only two tablespoons two tablespoons and we take 80% we're going to leave about a half a cup of those berries off to the side okay all right and then we're going to take the sugar and a little bit of salt a little bit of salt and a little bit of pepper believe it or not salt and pepper in your cranberry
045sauce a little bit just a little bit salt enhances the sweetness so look at that I was going to say that's you want to stir that with that whisk a little bit that's looking marvelous turn that heat down a little bit more to simmer now you know wonderer I've got the rine of a lemon mhm which I'm using a micr pler which we're actually zesting this we want the yellow we don't want the pit that white part inside so just the yellow just the yellow edge of it right what if you don't have a zester like so you can take a potato peeler okay and you can just scrape off you know one little layer um you know meaning with the potato peeler and then take a knife and mince it up fine on a
046cutting board so the same thing and then we're going to do the same thing with the orange orange yep so we've got a little Citrus rind just like this and why do you add the Citrus what does that do for the flavor it really makes it crisp and it gives a little bit of um fruit to the a little bit of uh acidic flavor to the actual cranberry to cut that tartness it really compliments The Cranberries so we're just going to take this we're going to mix that all up we're going to let thisp and ship yep we're going to let this cook just like this for a couple of minutes this is going to take probably about 10 15 minutes and you're going to see they're going to start to come to a little
047bit of a boil and then they're going to actually pop okay so the Cranberries is going to pop and those cranberries that we saved at the end M when these are going to pop and they're going to kind of turn into that you know cranberry sauce that used to we're going to throw those in there and we're going to let them cook for just about another 5 to 7 minutes and that's going to give it another texture to that corber sa so you know when you buy in the in the store you can buy the jelly or you can buy the whole berri we're going to have some whole Berry in here also okay okay do you smush once you cuz I've done I've tried making my own cranberry sauce but it's just the water
048and the sugar and the cranberry I like the flavors that you're adding do you smush it afterwards or you're going to see you're not going to have to it's going to pretty much smush itself okay right is that a cooking term SM SM itself okay well I couldn't have made a better gravy without your assistance so it's really looks great so what we're doing now is we're going to check for the viscosity or the thickness of the gravy and you you want it to you know cover the spoon do you see how that's actually coating the spoon y I like it a little thicker yeah so as we continue to cook this is going to reduce down meaning the liquids are going to reduce and it's going to get thicker so we're going to let
049that cook for a little bit longer time CU I don't know about in your house but in our house gravy is the most important thing it is my daughter Rachel it's and Carly both of them if I don't have gravy it's you know and Dad it's got to be homeade gravy right of course for us it's my mother-in-law she loves the gravy everything has to have gravy so there's a gravy tell me what you think yeah a little salty a little salty so what we're going to do is we're going to add a little bit of water right CU you know we've added some salt into that stock so we're going to add a little bit of water if you can just pour that right in there that'll be great the whole thing right in
050there beautiful and that'll work great then we're just going to let that cook and that'll be the perfect adjustment to our gravy and we'll be good to go in just a few minutes now the cranberry sauce as you can see is cooking away and you can actually see the Skins are starting to pop a little bit on some going take a little bit more right so while that's cooking away I'm going to work on this turkey if you can pass that bowl of stuffing that we made that would be phenomenal so the stuffing is all chilled out and now we've got this turkey so this turkey was grind right we had this turkey we wiped out the inside okay took out the gizzard and now we're going to actually use our hands and we're going
051to actually fill that stuffing now a lot of turkeys are packed a lot of turkeys are packed so they actually take the turkey and they pull the actual skin over that's called trussing the turkey it keeps it together so we're going to leave that so we're just going to rest that up and I'm just going to actually fill the cavity with stuffing and that's the best way to do it is by hand by hand is the best I mean you can use a spoon but you know wash our hands right that's the key you're going to get messy when you're going to get a little bit messy exactly and we're going to push that all the way into the bird now some people don't always like to do homemade stuffing is there other stuffing or
052other things they can do or of course you can buy this want to push that cranberry sauce up to the front to lower that heat it's the bottom control right over here yolana yep turn it down uh simmer there you go perfect so yeah there's plenty of stuffings that are out there that are available um that you can get um and I you know like the Pepper Farm makes a great one um I know you know my uh my mother-in-law used to love Stove Top Stuffing you can talk about that time so so but you know there's all different kind of stuffing you see stuffings that have chestnuts and you have you know in different styles of sausage all kind the other thing that I like to do is after the turkey is stuff I
053like to take butter and I like to take butter and I like to put some underneath the skin it's kind of under the skin under the skin it's kind of larding so we're actually taking some butter and we're actually pushing it under the breast Under the Skin so you can actually see and see how it spreads out under there yeah that's going to ask give us some more moisture and you're going to just continue to continue to push butter all the way down the skin just like so and you'll see that it'll spread down there and then you're going to take some butter after and you're going to rub it all over the entire turkey nothing like a little bit of butter no no right so you're going to put some butter we're going to
054rub that all over then we're going to take some salt and pepper M some kosher salt some pepper and we're going to put that on the turkey and then we're going to place it into a roasting pan at 350° and we're going to tent that with tin foil okay all right and then we're going to cook that for about an hour with the tin foil at 350° oh okay an hour now does an hour no matter what the size of the turkey or no matter what the size of the turkey is cuz we don't want to Brown it too much so I always take it and I always put the tin foil on it for about the first hour okay and then I remove it and then as it continues to cook it's going to
055Brown up beautifully sometimes you have the tendency where it Browns too much and then this is going to have again we're going to put some kosher salt and some black pepper and that's going to go in a roasting pan Which I'm going to show you in just a minute I'm going to pass that to fipe what's the rule of thumb in regards to how long a turkey should so it usually is like 18 to 20 minutes a pound is usually the way that a turkey is at 350° and then it'll come out hopefully looking like that right so this this a turkey that we made that we made we started this earlier today and you can see this beautiful tur turkey and you can see the stuffing um and and the key is you have
056to people ask me how long the turkey is and a lot of them have the popup thermometers but the rule of thumb is you got to cook it till it's done that's roasting until 165° that's the temperature that poultry should be at so this turkey is in a roasting pan that actually has a roasting rack L it so this rack actually elevates the turkey above the roasting pan so it actually lets the drippings drip into the roasting pan so you're not actually cooking the turkey in that liquid so it gets crispy all around okay so the flavor is is a little bit crispier that's right little it doesn't have that fat that you have and the key of the turkey is you want to let this rest for a good 20 minutes you want to
057make sure that it rests because what that does is it takes all the juices and they get sucked back in So when then you slice it if you slice any meat when it comes right out of the oven all the juices you'll see they go all cutting and then you lose all mo right so that's take this turkey right out of here you're going to pull that we're going to put that right over here so we're actually going to take this glass and these drippings right here have a lot of flavor if you see the bottom of this pan right here also y you can see all of the this is see all this all this has a ton of flavor so what you want to do is you can take this pan and you're
058going to put this on a low heat M right up front and you're going to add some of that stock and water and what we're going to do is we're going to get some of that crispiness with that little um yep we're going to take that and actually what we're going to do is we're going to scrape the bottom of this pan and when we Heat this up you're going to see that this is going to give us a ton of flavor we're going to take some of this out of that pan with a little bit of water if you can give me a little bit more water that would be great so Steve this is a really big kitchen you don't have this size kitchen and you have your potatoes going and your carrots
059going and mhm how do you do something like this with the pan well for you do not have to do this okay so this flavor this just adds the flavor this is a concentrated flavor from the turkey that gravy is perfect as you know we was we're just going to give it a little bit more boost of homemade flavor it's also that caramelized color right that's going to give us some Darkness that's going to make that turkey gravy a little darker so we're just going to let that cook up and then all we're going to do is we're going to strain that through the strainer again also if you can see the drippings that we took from the pen you can see that instead of using butter in this gravy if you want to you
060can take skim that fat off of the top and actually use that fat remember we talked about a r 50 fat 50 flour you can use that and make the r that way so there's a bunch of different things that you can do now stir that cranberry sauce you can see it's looking like cranberry sauce right cooking away now what we're going to do is we're going to add the rest of those cranberries okay so we're going to get that extra texture that's going to go in there and we're going to let that cook for a few more minutes yeah can feel the difference we're going to come over here I'm going to check on these brussels sprouts and the pie oo looking beautiful on those brussel sprouts nice what we're going to do Yolanda
061is we're pretty much done we're going to take this off we're going to add a little bit of this stock but let's finish that up let's take a break we'll get everything together we'll show how to slice up the turkey on Thanksgiving sounds good on the holidays because we know that's a little bit of tricky situation we carve the turkey we'll serve a great meal and we'll be right back with all fired up sounds good [Music] well we're back it all fired up let's wrap this show up what do you sounds good I'm getting very hungry all right so if you can take that cranberry sauce which it is done looks amazing you try it we put it right in that glass bowl The Taste is great the orange and the lemon zest just really
062add to the flavor that's great yeah so as everyone can see that is beautiful and then of course you can serve it warm you can serve it chill you know most people prefer chill that gravy is done we some of those drippings and we added a little bit of that so it darkened that up gave it another Rich turkey flavor in there beautiful so that's good to go put that while you're doing that I'm going to talk about slicing up the turkey well the first thing we got to do is we got to remove the stuffing so we're going to take that beautiful stuffing out of that turkey look at how moist that is yolana doesn't that look amazing oh wow that is great so we going to get all that stuffing right out of
063that turkey and the way I don't like that dry cakey stuffing I like some stuffing that has some moisture to it just like this one does that's beautiful and if you do like it crisper you can take it pop it right in the oven and then that's good to go so that's beautiful now everyone ask how do I slice of turkey I break it down in the simplest way possible so what I do is I remove the I remove the leg people like the drumstick right so I have one drumstick here and another drumstick right over here so you cut those separately I cut those separately right off put those in and then I do the same thing with the breast I remove the breast I take the breast and I cut right along the
064bone if you see the bone that's right here with the knife and I just follow that bone all the way down m i do the same thing this side and I cut it all the way down and I'm following that rib cage and as you can see that whole breast Falls right off of that look at how juicy you see that yeah that ju see that's all from that brine cooked the right way so then you just take the breast Off remove the wings people like the wings you can do the same thing on the other side of the breast right down this side come down the other side you just separate that breast everyone can see that right off of that you have two beautiful loes so you don't the I've heard that you
065slice it right on the on the turkey I don't I I want to get as much meat off of the bone as I can so that's what I do as you can see it's pretty clean I'm going to show you why in a second then I also do the same thing with the BR with the thigh I remove the thigh right from the turkey everyone can see that right so right see that bone that right there cut right there and I cut that right off on this side W yep and then that comes completely off and then I do the same thing on the other side so take it to the table let everybody see it then take it back to the kitchen and cut it on a cutting board exactly so then what I
066do is then I this caucus is pretty much good but everyone you got to know that there's a great piece of the turkey on this side does everyone under know know that so that's called the oyster can everyone see that and that little piece of meat that's right here on both side that is phenomenal that is a great piece of turkey so you can cut that out with a bony knife um take that out on both sides and that's a beautiful piece of meat now you can take off the other side just like so see that's why it's called an oyster it looks just like the oyster and then of course there's still a lot of meat if you want to pick and work with all of that and then we take that right out
067of the way now we're going to move that over to our kitchen sink area and then let's just talk about how we're going to slice this turkey up so as you can see the turkey breast is ready to go and watch how simple and easy this is you just take the turkey breast and you actually just cut just like this so you get beautiful slices oh wow right out of the turkey Some Like It thick very nice it good like that and you get some skin and you get the turkey and then you can just take that on your platter and you can just lay it right out just like this right then the same thing on the other lobe and then you put it right there on the platter and everyone can have some
068great turkey for the holidays all right the same thing on the thigh the thigh what I do is I do slice this from the bone M right so I actually remove some of the dark meat and I keep it all separate on the platter well I know in our household uh most of the Greaves people like their dark meat so they're fighting for the dark meat so the more we can get cut like this the better that's it so you got all that dark meat and you're going to get all of it right off of the bone you can come right down and that goes right onto that platter right very nice beautiful so you got that all set so now we're good to go yep put this turkey we'll pull it aside I don't
069have to cut this all up for the platter but we'll have that ready to go we'll remove this cutting board out back sounds good so now Steve we are very fortunate you're cooking this great meal many of us can do this we do have to realize though that there are families here in Ashland that do need our help and fortunately we have the Ashland food pantry who right now is collecting donations for the holidays uh for meals and I would ask that if you have the ability please share some extra when you go to Shaws pick some extra things up and let's get it to those families that are in need it's an amazing thing that we do here in ashin and I really think that it's very important that everyone say you got to
070give back for the holidays and there are people as you said less fortunate so you know um how how do they where is the food pantry explain everyone where it is what they can do is there any way they can contribute bring food down there how does that all work on and while you're doing that I'm going to pull out this stuff out of the oven yeah okay so our food pantry is located in our community center downstairs um Cara Terrell uh runs it and helps with it so you can contact Cara very often on Facebook she'll post what they're in need of uh you can drop things off they're also looking for donations if you don't want to buy food you can certainly give gift cards to some of our local grocery stores and
071again any way you can help because the food pantry they service I don't know how many families but it's probably over a hundred families are using our food pantry unbeliev and during the holidays is when they get a lot of attention so we're talking about it now but their needs are constant throughout the year whether it's food for kids for lunch or through the Summers as parents are busy or or they're just in need so they do a great job at our food pantry they really help feed a lot of families and again they take both food donations and cash and um checks and gift cards for different things awesome that's awesome so please contribute to the food food pantry and um do whatever you can this holiday season and again all year year so
072as you can see those brussels sprouts the amazing can you pass me a spon that we can put that into this dish for a large Serving Spoon large Serving Spoon beautiful and we'll fill that up over here so you can see the the brussel sprouts and the petta got all nice and crispy right separate leaves that you were talking about what a great flavor phenomenal they're going to have make sure you know this we took this sheet pan we covered it in tin foil you don't want to serve any tin foil with your with your BR that wouldn't be good would would not add to the flavor no wouldn't add to the flavor so we've got our brussels sprouts we've got our turkey we've got our stuffing we've got our gravy we've got one more
073thing we've got to take out of that oven o look at that pie again and there is our amazing pie right they came right out of that oven beautiful brownie pie good to go all right let me make you a plate Tong will be a little bit easier but whatever we you get the point so good then we're going to have a little bit of these brussels sprouts got to have some brussels sprouts brussels sprouts are really good that's it and then of course some of our famous stuffing that you were so instrumental in making this thing happen a little bit of cranberry sauce we'll steal that spoon and then of course you got to CHP it off with some gravy some gravy of course little bit of gravy little bit on everything little bit
074on it you got it beautiful that is a good look dish wow you pass played I'm going to make myself some too cuz you know all this hard work you you can't let me eat alone no you can't eat alone you can Never Eat Alone exactly so we've got some turkey I'm going to steal that oyster though are you a dark meat person too I like you know I I believe it or not I like it all I mean there's no you know um I do like white meat on the turkey as long as it's prepared the right way there's nothing worse than dry yeah and a little bit of cranberry sauce and a little bit of gravy and we're good to go okay bite let's try I'm going to try the stuffing first okay
075I want to try the turkey first so you taste that brine in that turkey go that flavor goes all through the turkey yeah it's unbelievable it's moist it's flavorful it really has um some great great flavor I think we might have found a new uh turkey recipe that's it well it's a new T so now let me show you about let me show you we're going to pull out I'm going to this so this one came this one came out of the oven this came out of the oven this one's been chilled down it would be too hot to serve this one so I'm just going to slice a piece of that brownie pie Felipe and I made this yesterday right so you can see how beautiful this voila and then if I could have
076a little bit of that whipped cream nothing like a little whipped cream and a little powdered sugar to sprinkle it up that's a good looking dessert that looks like a very good dessert even though I butched it with this night but it's still going to taste wonderful so again all the recipes if you want them just send an email to waac TV we'd be more than happy to get them for you again I'm Steve ulis with my great friend Yolanda Greaves it was great having you on the show Steve thanks for having me come and cook with you this wonderful holiday meal and uh I really appreciate having this opportunity to here it was great it was great to learn about all the things that happening exciting in Ashlin again all fired up come on
077visit me at fireflies whenever you want Yolanda is even there sometime we'll have a couple of sodas with you or a beer maybe or two okay it is the holiday season it is the holiday season T the season might be some hard cider hard side all fired up Steve we'll see you later guys thank you very much Happy Holidays