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Oct. 4, 2023 - Dr. Oz Podcast
42:43
Oz Investigates: Whipped Toppings and Whipped Creams | Dr. Oz | S11 | Ep 68 | Full Episode
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We're whipping up the ultimate Oz-approved Thanksgiving feast.
The secret to cooking this bird in under an hour.
And breaking down your birthday dilemmas.
From main course...
Which is better, frozen or fresh?
Dry or wet brine?
Sides...
Even if you hate Brussels sprouts, you're gonna love this recipe.
To dessert...
How do you make a good homemade pie crust?
It's easy.
It's our guide to surviving the holidays stress-free.
Coming up next.
Are you ready for season 11?
I'm getting ready for my big Thanksgiving sugar.
I've got my blue cars.
Tucker Ross, Tucker Ross.
Food god.
It's the holiday season.
I see it with whipped cream.
Can I have a little whipped cream?
I'm begging you.
I will be honored.
Open up.
There we are.
Mmm.
Happy customer.
Chef Fisher Place, you're here.
Yeah.
I mean, don't forget about me.
I have hot chocolate and waffles.
Oh, look at how fluffy I can make these babies come up.
And a little for the coffee, too.
Whoa.
Ha ha.
Listen, it looks so good.
I love this whipped cream.
By Stafford.
That looks so good.
Can I have some?
Fruit, I'm so proud of you.
And you get some cream.
And I get some cream.
Wow, it looks like someone's in the holidays.
I'm bringing you some!
You're getting some cream!
I wouldn't ever forget about you.
You know, it is not the holidays without whipped cream.
So today we're investigating the store-bought cans and tubs of your favorite fluffy toppings.
What's really in all of these?
Plus, with all the brand new whipped non-dairy options at the store, which ones should be on your holiday table?
Here to help break it all down is the food god himself.
Come on out, Food God!
Now we're talking.
Now we're talking.
How good is this?
I'm so proud of you.
So proud of you.
Why?
Because I come with a tub of whipped cream?
Hold on, hold on.
There you go.
You're very kind.
There you go.
You love these fluffy whipped toppings so much, it makes me energize.
But what is it that you adore about them?
I mean, guys, this is just the ultimate in anything.
You could put this on ice cream, put it on coffee, or you just eat it with a spoon.
Like, what's better than any kind of whipped topping?
Come on.
You get excited when you see it.
It's like amazing.
Like, I am drooling just looking at this bowl.
Look at this.
Are you kidding me?
Jiggles just the right way.
Jiggles.
So, it comes in tubs, it comes in cans, right?
Lots of things happen in here.
Very different kinds of foods appeal with these.
Which do you prefer?
Are you a tub person or are you a canned person?
What do you think?
Definitely a tub person.
You are?
I love the tub.
I really like eating it with a spoon, especially when it's in the freezer and you kind of like scoop it out.
I know most people like this one, so you could just...
That's what I thought.
I saw you as like a champagne spritzer kind of guy.
I was, but I grew into this one.
All right.
Come on over here.
Deconstruct.
The supermarket purchased whipped creams and toppings.
Chef Richard Blaze is here.
Show us what we've uncovered.
Okay.
So, whipped cream in a can.
What's in it?
Okay, whipped cream in a can.
It's, you know, it's got a place in my heart for sure.
It's got that nostalgic sort of vibe going on.
Lots of ingredients in whipped cream in a can.
Good thing is that there's cream in it, which is awesome.
There's sugar and lots of other ingredients, including my favorite, natural flavor, which, I mean, flavor's a good thing.
Natural flavor.
Natural's good, but we don't really know what's in natural flavor.
Classic head fake.
Now, you have mentioned nitric oxide.
There's nothing there because it's a gas, right?
Yeah.
What does it help it do?
Yeah, so nitrous oxide is really, as one of my favorite words on the can, is it's a propellant, which is an interesting ingredient.
It's also acting as a coolant, but it's aerating the whipped cream, giving it that sort of ethereal, airy texture.
So there's lots of ingredients in whipped creams.
And to understand this, you can make a homemade whipped cream too, right?
It has just three things.
It has cream, sugar, and vanilla.
So explain why a canned version of that same product that you can make at home with just three ingredients needs all this.
Exactly.
So the canned product, it has to be shelf-stable, right?
It has to, you know, survive shipping, etc.
So it has a lot of ingredients that are emulsifiers and thickeners.
One of my favorites to say right here, carrageenan, which is a seaweed derivative.
So it's got a lot of things to sort of help with that texture and the stabilization.
Now, if I understand correctly, I'm trusting you on this, in order to make homemade whipped cream, we don't even need the sugar and the vanilla.
We just need the cream.
Yeah, so I mean, traditionally, again, it's cream, sugar, and vanilla.
But I really have been doing a low sugar sort of thing personally myself.
And one of the things that I love to do is to cut down on the sugar or eliminate it totally and add some of these great holiday spices.
Pumpkin pie spice, nutmeg, cinnamon.
I mean, I'm just sitting here like, I don't know.
I would dig in, but I just have to keep speaking.
I don't want to be a man.
Keep teaching us over here.
So Food God, there are new trends.
You're on top of all of them.
Yes.
There are these brand new whipped toppings that actually aren't made of dairy.
Exactly.
So these are the non-dairy ones and they're coming out with flavors like almond and coconut.
And I mean, look at this.
It's a whole new world now.
It's an almond world.
Which one do you like more?
I actually like, I don't really love coconut because I think everything with coconut kind of tastes like suntan lotion to me.
But you know what?
This almond one is pretty good and it actually tastes exactly like almonds, which is nuts.
When you look at the ingredients, what did you uncover?
Yeah, I mean, the neat thing here, again, is that there's coconut in both of these, right?
The great thing is that you do have the natural flavors of coconut and almond.
Again, you have the propellant, you have the nitrous oxide that's in there.
But I kind of love this to mix things up for the holidays, add some new flavors maybe to your pie topping.
I mean, a great source of flavor right here.
All right, so we seem to be okay with the canned versions.
Now let's talk about, calorie-wise, it's pretty much the same.
It's about 10 calories per each.
The dairy whipped creams have 15 calories.
It's not a huge difference.
Sugar, about the same, one gram.
So they're low sugar options, crazy as it sounds.
And you describe it taste as acceptable to you.
It's acceptable.
I mean, I'd rather stick with the other ones, but it's acceptable.
And now we got the store-bought whipped topping in a tub.
This comes in all natural, I'm sorry, all different varieties.
You say natural, there's fat-free, there's light, there's original, right?
Now you deconstructed these, Richard, and you found something very interesting.
Be careful, because Food God likes this.
I know, this is like...
I want to know.
I don't want to know.
I don't know.
We just met, but like, here's the thing you need to know is that even on the label, it says whipped topping.
It doesn't say whipped cream, right?
So there's usually very minimal amount of dairy in these, less than 2% in most brands.
And you see things like hydrogenated vegetable oil, high fructose corn syrup.
And these are the ingredients that are making this shiny and glossy.
They're helping with the shelf life.
But again, not a lot of dairy happening.
So those are not good, you're saying.
Not great.
I love what you said about in the freezer.
I mean, it does have that amazing sort of texture thing.
It has that texture that just like you can't beat.
Exactly.
This one falls apart after like this one, you really get it in there.
It is.
It's great for texture.
And that's why some of these ingredients, xanthan gum, you know, the sodium caseinate, these things are sort of aiding in that texture.
But again, they're not called whipped creams.
They're called whipped toppings, right?
There's no nitric oxide.
The whipped topping has more calories than the other options because they've got a hack and a system because there's no gas to elevate it.
That's kind of the amazing part is that in the can, the aeration sort of, you know, increases the volume, but in that way decreases the calories and sugar a little bit.
25 calories a serving and it's got some sugar.
Not a ton because there's only one gram over there.
Of course I would like that one.
Of course you would like that.
All right, Food Guide, you did a coffee experiment.
I literally did a coffee experiment.
A stunning effort to demonstrate his favorite whip.
Explain what you did.
Well, you know what?
I love whipped cream in my coffee so I kind of used all of them except the homemade one and I decided to put whipped cream in these amazing big coffee cups and kind of look what happened.
This is the whipped cream in a can, which looks absolutely beautiful, like a nice cup of coffee.
And then we're going down, down, down, the almond, the coconut.
I mean, why are they so crusty?
What is this?
I don't even want to talk about the one I like.
I keep getting, like, just like, I don't think I'm eating the tub after the show today.
I'm so sad about it.
We have changed the food guide's approach.
You have.
I'm just going to be sitting doing those little things all day, so...
Although all the ingredients in the tub, it makes them sort of sit nice on the cocoa or the coffee in this case, actually.
Why is this crusty and mildewy and yucky?
I don't know.
All I can say is you're right.
What I take away from the segment is go with the stuff in a can or make it yourself, right?
Which has almost no calories in it, as you point out.
Yeah, absolutely.
I mean, the can, again, it's less caloric.
It's potentially less sweet.
But here's my thing.
As a chef, I mean, when it comes to cans or tubs, absolutely no judgment.
Like, it's the holidays, like, whatever your family eats, that's what you should do.
Let it go!
Let it go!
On that note, you can't have whipped cream without some pie.
We're best getting store-bought pie crust.
What you need to know about this supermarket store, uh, shortcut.
Stick with us.
What I found on the internet left me sick.
She had falsified bank documents.
Over the course of about two years, we gave him one million dollars.
Over a million.
Outrageous stories of deception.
She's very convincing.
I had no reason to not trust him.
He was going to try to con me back in and basically gaslight me.
This is an unbelievable con.
All new Oz.
That's coming up tomorrow.
It's the biggest supermarket cheat that comes in handy this time of year.
But what's really in those store-bought pie crusts?
Can any crusts out there that isn't homemade taste better than grandma's?
Well, we have some grandmas here who are standing by to weigh in.
They're taste-testing our options today.
Juliet Collin-Davidson from America's Test Kitchen is here to help us investigate.
So you know what to buy.
So you've mastered the art of the homemade pie crust.
You know how to make it all.
So give us the lowdown.
How do you make a good homemade pie crust?
It's easy.
There's just a handful of ingredients.
You have all-purpose flour, a little sugar, some salt, butter, unsalted butter, because you want to control how much salt you add.
Different brands of butter have different amounts of salt.
And then ice water.
That is the key to a flaky crust.
Ice water?
Yeah, it prevents the butter from melting.
And when you get those solid pieces of butter, that's how you get a flake.
Did you all know that?
Oh, I love it!
All right, come over.
Let's go through the different kinds of pie crust at the supermarket.
We're going to start with a frozen pie shell.
Very popular these days.
What's in that?
Well, they're very convenient.
You just fill it and go, right?
But to save on manufacturing costs and to extend their shelf life, they swap in some things like hydrogenated lard.
Hydrated lard, really?
Yeah, doesn't that sound delicious?
No.
Why do they do that?
Yeah, well, you know, again, it extends shelf life and it's cheaper than butter.
And it's a notorious trans fat, which, you know, is not great for the cholesterol.
They have dextrose and then palm oil and soybean oil.
And those don't taste good.
It's not going to taste great, but it's very convenient.
So, there you have it.
It's option number one.
Are you a pie sheet person?
How are these different?
These are interesting.
So these are rolled out pieces of pie dough.
You can get them in the refrigerator or the freezer.
And you see, you can just pick it up and you can put it into your own pie dish.
So if you have a pretty one for the table, or maybe you want to use your grandma's pie plate, this is how it works.
Now this needs a little bit of prep time, obviously.
It's not fill and go.
And if it's frozen, you have to thaw it.
And that can take an hour and a half.
Definitely don't want to thaw these in the microwave.
But you can't use those pie crusts if you have a two-layer one.
That's right, yeah.
For the top crust or a pretty lattice crust, you need to go this route.
Which may not be a bad idea anyway.
And then finally, there are these graham cracker pie crusts.
I see these all over the place.
People love these.
There's cheesecakes and cream pie.
Yeah.
Now, this is one of the easiest crusts to make at home.
It's graham crackers, a little bit of butter, and a little bit of sugar.
But instead, if you buy it already made, it's more convenient.
I think they taste a bit stale.
And they also often include some molasses and some palm oil and some corn syrup.
So, again, these aren't great tasting ingredients, the palm oil especially.
It doesn't taste good.
All right.
So, when we're looking for buying the supermarket crusts, give us the lowdown.
Well, you wanna look at the ingredient list.
The shorter the ingredient list, the better.
And there are some decent brands out there.
If you do a little digging in the freezer section especially, you can find some that are organic and are just made with butter.
Okay, so I trust you on how to make these, but I brought some experts in on the taste part.
It's probably what the grandmas would choose.
Would they look at any of these supermarket bought crusts and be happy with them?
We got three different kinds of crusts here.
They all got pumpkin filling in all of them, so we want to bias you in the filling.
It's just about the crust.
Okay.
We're talking about buttery and crusty is the key elements.
This one's you'd like more.
We have the pie shell, we have the pie sheet, and we have the cracker crust.
Who wants to go first?
Grandma Joan?
Sure.
Okay, take it away.
All right.
Which one do you vote for?
I vote for this guy, frozen.
The frozen pie shell.
The frozen pie shell is yours.
Grandmas can be like that.
I'm left handed.
That's why I did that.
You can vote for her, too, if you want.
No, I want my own vote.
She wants her own vote.
Why did you like the pie shell for?
It was, like, succulent.
It was, you know, it wasn't doughy.
You know what I mean?
And it was, um, it just melted in your mouth.
It was just, it was perfect, you know?
Grandma Karen, now that you have your own vote, you can keep holding it like this.
Okay.
Which one would you go with?
I'm voting for the frozen pie shell.
Really?
Yes.
Yeah, I was surprised, but it had a nice texture to it.
It held up the filling very well, and it was really delicious.
I loved it.
Even for Grandma, was that?
Yes.
Grandma Katrina, what do you think?
Does this stand up to your favorite filling?
Um, I have to say, I voted for the frozen pie shell as well.
Wow!
Three out of three!
I don't ever normally buy a pie crust.
All right.
But the filling, to put all the stuff, like depending what you're putting in, I think the frozen one, you can put any filling in and it will stand up to it really well.
Right.
I gotta say, it is crumbly, it's flaky, it's got that buttery feel to it.
I think I agree with all your sentiments.
Yes.
So frozen is the winner, the frozen pie shell!
Yes!
Thank you for tasting.
Thank you, Julian.
Everyone in the audience, you're going home with a copy of America Test Kitchen's The Perfect Pie, for good reason.
It is perfect.
We'll be right back.
The public outrage facing rapper T.I. Stan on the controversial virginity test.
I think he did it out of protection.
It's up to you.
It's your choice, your body.
We're weighing in.
It's a wake-up call for the entire nation.
That's coming up Friday on Dr. Oz.
We've been deconstructing the foods that will be on your Thanksgiving table.
And now it's time to investigate the great cranberry dilemma.
Either you love cranberry sauce or you hate it, right?
There doesn't seem to be a middle ground.
What I really want to know is how did a healthy fruit like this?
Oh, slippery little devil, right?
Looks so elegant, natural, right?
How did it end up like this?
Oh, I mean, look at that.
And what about these rings here?
They don't look so natural, do they?
Right?
I mean, how did that become that?
That's the question.
I think we're all thinking the same thing.
So let's talk to a couple of viewers who have strong opinions on this.
Serena says she's on Team Cranberry in a can.
Why is that?
It's good.
It's so good.
I don't know.
I like the way it jiggles.
It's delicious.
Reminds you of Thanksgiving?
It's not Thanksgiving if I don't have it.
There you have it.
On the other hand, Nina, you say you skip the stuff altogether.
Yeah, no, I don't want it on my table.
Why?
I don't want to have to look at it.
I don't want to see it dance.
Anything with a one-year shelf life should probably not be on anyone's table who considers themselves kind of healthy.
All right, let's talk about this cranberries stuff in a second, but I'm also gonna give you a little hack at the end.
So I'll meet you on the other side of the stage.
Chef Danny Boone is here to help us out.
We consume five million gallons of cranberry sauce every year.
How did we decide as a country that it was smart to pair cranberries with turkey?
To be honest, it's the most fascinating thing because it's the most natural thing.
Go way, way, way, way, way back from here, okay?
We'll go back 200, 300, 400 years, okay?
Before our food was in plastic wrap or in cans or anything like that, we were out hunting it, okay?
The pigs were always allowed to roam around apple orchards, so they would always eat the old apples and the pears.
So that's why you get the sweet pork.
And then, with, obviously, our turkey, the cranberries were always eaten by the turkeys.
So that's how we got to pairing them up.
But then, as generationally gone, it was obviously seasonal, so then we're like, okay, so now comes up Thanksgiving, we've got to be making cranberry sauce.
Excuse me, I've got five jobs.
I've got three kids.
I can't make cranberry sauce.
What am I going to do?
I'm going to go get my stuffing, and I'm going to go get my can of cranberry sauce, and then half of my Thanksgiving meal is already done.
And that's where we come to.
We've industrialized food, and that's why we have it in the can instead of making it.
Well, it's got antioxidants, it has the vitamin C. Let's go over here.
This deconstructed cranberry sauce, you can all see what's going on here.
Find out the ingredients that may be important in understanding why it jiggles, from Danny Boone.
Well, there's no fun if it doesn't jiggle, that's why.
It is amazing, right?
That's part of the game, I think.
It really, really does.
And also the iconic rings of the can.
Now, to me, it's kind of interesting to see that there are 200 cranberries per can.
200?
Yeah.
Okay.
When you think about it though, when you're actually in a cranberry bog, that is going to be having over like two million berries in one vine.
Okay?
Like this.
Okay?
But then it has corn syrup, citric acid and water.
And then the most important thing is sugar.
Okay?
We bring all those ingredients together and what they do is it's just like making any jelly or jam.
You bring it to a boil and then that releases pectin.
Okay?
All those ingredients blend together, and then that's how we get our cranberry in a can.
Guys, I get it.
The cranberries are tart.
I appreciate that.
But canned cranberry sauce has about 22 grams of sugar.
Folks, 22 grams of sugar, right?
That's basically, that's in a quarter cup, which is a normal serving, by the way.
It's basically the same amount of sugar as two glazed donuts.
So if you love your classic canned cranberry sauce, I think you at least owe it to yourself to make a little healthier version.
Absolutely.
So I charged you, I challenged you to help us revisit cranberries this Thanksgiving.
That's it.
Came up with an answer?
I did.
Okay, let's have a look.
The trick is to make it a cranberry salsa, not a cranberry sauce.
Okay.
Y'all clear on that?
Explain.
What do you mean?
First of all, we're going to start with the salsa.
What we've got in here, we're going to put them all into a food processor.
You've got your cranberries.
Okay.
Put them in.
Okay.
And again, that's around two cups.
Then you've got some oranges.
Then we've got some scallions.
Okay.
Then we've got some cilantro.
Okay?
Now, instead of using sugar, we're going to use honey.
And then, here's my kicker.
Throw a little bit of jalapeno into your mixture, okay?
So you've got a very, very nice balance of ingredients and antioxidants.
Salsa's different because you don't cook it.
That's right.
It's basically like this.
It's just chopped.
Now, if we wanted to make it into a gelatinous material, because people are just addicted to that concept, what would you do?
Okay, what I would do is I would actually take some regular orange juice, okay, and bring everything to the boil, place it into a bowl, put it into the fridge, and leave it for over 48 hours, and what happens is it will basically bind itself together with natural sugar, natural sugar.
All right, Serena and Nina can join us, if you don't mind.
You've been tasting this salsa.
Now, again, Nina, I'll start with you, because you don't actually like cranberry, at least a gelatinous kind.
Would you go with this?
I like this.
I like it a lot.
I would do it like on a bruschetta.
Yeah, actually that'd be a great idea.
And Serena, you're the key person because you want it out of the can, you want it jiggling along.
Would you be convinced?
No.
No.
I love my jiggle.
I'll still have my can in my purse when I show up for dinner.
Well, you know what?
We're gonna put Chef Boom's recipe online.
We're gonna include the one that makes a gelatinous version with the extra orange juice.
Try that, let us know.
Maybe you never know.
I might like it.
Experiment.
All right, we'll be right back.
Just in time for Turkey Day.
We're making the ultimate Thanksgiving feast.
Complete with a planning guide to help you survive the day that you don't want to miss.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's ditch!
We're back with A Dish on Us, and we're just about a week away from Turkey Day, and the dish crew has just what you need.
That's right.
We have a planning guide to survive the day with all those delicious Thanksgiving essentials.
We are making the ultimate Thanksgiving feast.
Ooh!
My favorite time on the dish.
Okay, so we have the most delicious sides.
We have a veggie heavy stuffing.
Just saying that.
To stove top Brussels sprouts that won't crowd your oven.
And of course, we're gonna start with the bird.
This year we are answering.
The age-old question.
We want to find out which is better, frozen or fresh, dry or wet brined?
These are big debate points, and we are answering them definitively here.
But first, Thanksgiving is not just one big gravy train, you guys.
There are some holiday horror stories out there.
Do not let these happen in your kitchen.
What are you doing, punk?
Oh, s***!
Honey, I think it's ready.
Whoa!
Oh my God!
Oh my God!
This turkey's for Thanksgiving dinner.
Do not touch it, okay? - And they run for the head.
Oh my gosh.
I mean, what I love, first of all, Felice, my parents' dog, would for sure get in on that turkey.
If you left it that close to the edge, shame on you.
She was asking for it.
She was asking for it.
I love that all these people had their phones out when, like, the flaming bird came out of the oven.
Ridiculous.
I remember the time that we charred the bird to a crisp and everybody had to eat tofurkey.
Yes.
Disaster.
All right.
We have some turkey testing going on here.
I cannot wait to see the results.
We're going to actually figure out what makes sense and answer those big questions Daphne alluded to.
This is one of my favorite things that we do on The Dish, where we actually get to the crux of, like, A, what tastes better, which I think is what we all care about, but B, why does it happen that way?
So we actually have a fresh turkey and a frozen turkey breast sliced off of both of them.
I'm going to give them a taste and describe the difference texturally between fresh versus frozen.
All right, so we actually went to a turkey farm, everybody, and saw the freezing process.
Here are the turkeys running around, right?
Now, afterwards, a frozen turkey is air-chilled for 48 hours, right?
That chilling breaks down muscle fibers, makes the meat more tender, and then it's flash-frozen, right?
So that freshness is frozen in time.
That's what Daffy's tasting right now.
A fresh turkey has a lot less control, right?
Sounds better, doesn't it, everybody?
But you're shipping it in a truck, the temperature varies, it's not always controlled perfectly, unlike when it's frozen, when if you hit it like this, it's frozen.
All right, Daphne, frozen versus fresh turkey.
I know one sounds better, but in the taste category, which one wins?
Do I have to stop eating now?
I'm really impressed by this actually because they taste very comparable, but the frozen's texture is much better.
Frozen is the way to go.
There you have it.
You heard it here.
As long as you leave enough time to defrost it, you don't have to feel guilty about buying a frozen turkey anymore.
Save some money.
But by the way, we should say, if you have a frozen bird, take it out four days before Thanksgiving.
Four days.
Because you need three days to defrost it and one day to do your seasoning on it.
Now the turkey brine testing.
First of all, before we get into wet and dry, define what brining is.
Okay, so brining, think of it almost like a tenderizing party.
You know I love a good party.
Yes, you do.
But yes, what the process does, it breaks down the muscle fibers, so as it sits in its liquid or in its dry.
So if you have that dry bird problem, this is the way to go.
All right, so there's two ways of making that party happen.
Yes.
There's two ways of brining, because turkey in a clear container, to do the test, you can all see very transparent here, you got water and some ice, make me the wet brine.
All right, so we're starting with the wet, and you want to have a container that will hold all your liquid and your bird, and don't use your old mop or...
I mean, the old mop bucket or something.
Make sure it's clean.
We don't want that.
Clean container.
And we have ice water in here because we want it to be at a safe temperature, okay?
So this starts the brining process.
In this pot, I've got brown sugar, salt, and water, and we've just heated it up to dissolve everything, and then we will chill it, and then we'll pour it in.
We don't want to do a hot liquid in here because we want to keep the ice...
And keep it nice and cold.
All right.
So this starts all the flavoring, salt and sugar and water.
And then we come with the fun part.
This is the aromatics of things.
So we'll add in some peppercorns.
We'll do some juniper berries, nice and fragrant.
Ooh, gin.
Yeah, and you can really have fun with this.
I like doing some herbs.
You can do rosemary.
I have thyme going on in here.
Smells good, yeah.
A little bay leaf.
And we gotta have garlic.
And garlic should be in everything.
And you take an entire head of garlic, you cut it in half, and you drop that right in there.
Oh, my goodness, that's rich.
You smell that already, right?
Oh, that is rich.
So imagine all those good flavors penetrating through that turkey inside and out.
Delicious.
All right, Doc, would you like to drop our beer here for us?
Here we go.
All right.
Come on, girl.
Dive in there.
There you go.
Do it!
Dunger, dunger!
Perfect.
Perfect size.
You're gonna put this in the refrigerator overnight, okay?
And then you'll take it out, pat it dry, and then you pop it in your oven like you normally do according to its weight.
Beautiful turkey.
So you're reminding me to say, actually, taking your bird out four days in advance, it still needs to stay in the refrigerator.
You can't just have it hanging out for four days.
Keep it in the refrigerator, a safe place, away from all your other food so we don't cross-contaminate.
Dry brine.
How's it different?
Now we're going for the dry ingredients.
And we're gonna start off the same way.
We do salt and also brown sugar.
This is the base for any brine, no matter what you're doing.
And then we'll add in our fun parts.
Here we got a little bit of fennel going.
This is gonna make it smell so...
Oh, that smells great.
Oh, God, that smell from the holidays is like crazy.
So fresh and citrusy, too.
Wow.
And black peppercorns going in there.
And do I have a little zest?
We have a little orange and lemon zest.
Nice and bright.
And you'll stir that all together.
And it's just like the wet brine, except we're not adding all the ice water.
So you'll stir this up, and then you're gonna sprinkle this all over your bird.
And you're just gonna rub it in, make friends with your bird.
Perfect.
That sits overnight in the fridge as well.
Same thing.
Overnight in the fridge with all of it.
Make sure you get inside and out inside the cavity.
Make sure everything is flavored beautifully.
Gorgeous.
So I thought Daphne and I could be the taste testers today, the official taste testers.
Okay, so, okay, I'm gonna try your drive, Ryan, first.
And I got one clean hand, so I can go in.
Oh, my goodness.
Yeah, here, I cut you, Peter.
This is so good.
Okay, you got it.
I am prepared.
This way I keep a clean hand.
So, give me an honest opinion.
What do you think?
Guys?
The wet brine does keep the bird nice and moist, but I'll tell you what, the skin is not getting crispy for me.
The dry brine, the texture is delicious.
It is crispy golden on the outside, but it is salted and flavorful to the bone, seasoned beautifully.
That's delicious!
And easier.
Honestly, like, this is way easier to me than having to submerge it back.
As the guy, I gotta say, I had to dunk the bird, I had to do the heavy lifting, right?
It may seem like the dry brine is tastier, but I can guarantee that it's easier.
Guys, there are football games on, people!
Can't be dunking turkeys all day long.
When we come back, we're making the ultimate Thanksgiving feast to cook a turkey in under an hour.
Can you do that at home?
Stay here, you'll learn how to do it.
Hey everybody.
I filmed some great shows today.
I've made my way home.
I'm relaxed in the living room.
I've got Khaleesi here.
I've got Baby Cat here.
And I got some time.
I'm set to text.
I really am.
Got time to talk.
So, 917-993-5487.
If you've got time to chat, send me a note.
I'll answer as many texts as I can.
Or...
Well, Khaleesi will chip in, right?
But we all know Baby Cat will not.
He does not believe in texting.
But I'm here.
We are back with your planning guide to survive Thanksgiving.
So wait, Dad, people can text you now?
You just give out your number?
Yeah.
This is actually brand new and it's so cool.
It is a better, more personal way to connect with, for me anyway, to connect with everybody out there.
So text me.
That's my number actually.
917-993-5487.
Or you know what?
I'll make it even easier for you.
Go to my Instagram page and just click the little text icon there, little bubble.
And if we become texting buddies, I'll send you bonus Thanksgiving tips.
Wow.
I love this.
Okay, cool.
And you're actually going to be answering.
That's amazing.
It's me, the folks around me.
You're actually hearing from us.
Make the questions matter, guys, so we're having a good interaction.
But that's what I want anyway.
I think we need to move from just a lot of folks talking in the ether to individual discussions.
So send me stuff.
Connecting personally, I love that.
Be careful what you ask for.
Crazies don't text doc.
Don't do it, don't do it.
All right, so let's get back to this bird.
We are of course talking about how to make sure you nail Thanksgiving this year.
And we promised you a trick to cook a turkey in under an hour.
You say it's impossible.
Impossible you say?
They have confidence in you.
They have confidence in you.
You should trust us because we are gonna show you the secret to cooking this word in under an hour.
It starts at the supermarket, you guys.
You wanna ask your butcher for the turkey to be spatchcocked or butterflied, and if you wanna do it at home.
Butterfly's a better word, I think.
Spatchcock, but it's very memorable.
I don't think anyone here will forget the word spatchcock.
People can misinterpret what you're saying, Jameka.
No, spatchcock, it sounds like it should be illegal in like three states.
Spatchcock and your turkey.
I can't even say it right.
It's just a funny word.
Only three states.
I love it.
I love it.
Only three states.
It's illegal, yeah.
Butterfly, your bird.
Butterfly.
And if you want to do this at home, it is super easy.
All you need is a good pair of scissors.
take a look at how to do it.
So the turkey is butterflied and laid out on a rack Here's what we did here.
We put actually a bunch of tin foil down on the base of the cookie sheet that it's on top of because you want to prevent those drippings from burning so you don't get all that smoke in your kitchen.
And now here's the butter hack that chefs use at their Thanksgiving.
You're going to take room temperature butter.
I'm going in with about two medium shallots that you minced up.
Some fresh thyme.
I'm going to hit you with this.
Yeah, some beautiful fresh orange zest.
My dad threw some pepper in there.
But not enough, I guess.
But not enough.
And a nice big pinch of kosher salt.
It's gotta go all the way through, so you need a lot of salt.
Now this is called a compound butter, and it just means that you're flavoring up soft and delicious butter.
And I'll tell you what, guys, all you do after you combine this is you put that into a log form.
We actually did one a little bit earlier.
I'm gonna grab it here.
If you're gonna keep it a couple days, throw it in the freezer.
But we're just gonna need it nice and hardened up like this, so you'll see what I'm gonna do here.
This is one of the best tricks that chefs use at home for Thanksgiving.
So you unwrap it from its saran wrap here.
Is this frozen or just cold?
This is just cold.
I just want it to set up so I can slice coins off like so.
And check this out, you guys.
All right, so this is infused with all those flavors of shallots and zest.
Here, I'll cut.
I'm a good cutter.
I'm good with a knife.
Okay, so now here's what we're gonna do.
We're gonna slip these medallions of butter underneath the turkey breast skin.
Oh, look at that.
Push it up.
Just use the back.
Now, be careful not to rip the skin, because you don't want all those juices flowing away, and you do want it to stay nice and crisp and golden brown.
Be generous here.
Alright, so how long are you gonna cook this in the oven for?
So here's the deal.
This is a 12 pound turkey and here's the technique for cooking a spatchcocked or butterflied bird.
Now I can't even look at you when I say that word.
So here's the trick.
You're gonna do 450 degrees for 25 minutes.
You're cranking it at that high heat for the first 25 minutes which gives you that great crisp golden brown skin.
Then reduce the heat to 400 for 45 minutes to an hour and that's gonna complete the cooking process.
Now here's what you're really gonna love.
We are saving you over three hours.
If you were gonna make this bird as a regular turkey, regular 12 pound turkey, you'd have to cook it for 20 minutes per pound.
That's over four hours for that bird.
Save yourself some time and try it this way.
All right.
Now torture yourself.
I gotcha.
All right.
Now remember a 12 pound turkey sees eight, that's what Daphne has there.
But spatch cocking turkeys always cook faster than traditional turkeys.
How did I even say that word?
It makes you giggle.
Oh my goodness, look at that.
Look at that.
Beautiful.
If that's not gonna make you friends, I don't know what will.
I'm gonna put this over here because of course you guys know whenever you cook meat, you wanna let it rest before you cut in so the juices don't go all running away.
We are gonna eat that as part of our celebratory Thanksgiving feast at the end of the show.
Get ready, get ready with that.
So not only is it fast, but I want you to see how this bird is crispy all over.
So the bird goes in there, because it's spatchcocked, there's more surface area exposed to the heat than a regular truss turkey.
And the legs are spread out, right?
So they cook faster before the breast dries.
See how moist it is in there?
However, there's no inside for stuffing, is there?
That's the one possible problem here.
And a lot of food safety experts actually would applaud that because a lot of mistakes happen when you put the stuffing in there.
All right, so when we come back, we are dressing this turkey with stuffing and the hack to make sure everything stays warm no matter how big your oven is.
You're going to adore this.
That does look good.
We're back with your planning guide to survive Thanksgiving.
And now, time for the side show.
The dish on Oz foodies have side dishes that are so good, you'll be going back for seconds.
And it's all part of our planning guide to help you survive the holidays stress-free.
Daphne, the plan of attack for the sides.
Yes, and you need a plan of attack, guys.
There is only so much room in the oven, so for the sides, you want to triangulate the kitchen.
I'm not kidding, there's a little bit of geometric math involved here.
So here's the deal.
One side can fit in the oven with your turkey, then one side you're gonna make on your stove top, and you're gonna have one side pre-made, cold, ready to go in the fridge.
This'll reduce your stress so you can actually enjoy turkey day, too.
Yes.
Which I feel like if you're gonna be the one cooking in the kitchen, you gotta find little ways like this to give yourself a helping hand, right?
Absolutely.
All right, Daphne, dish the details on the first side.
This is the one you make on top of the oven.
Yes, so this is in the oven going in with your bird.
So I'm going to make you a really quick veggie-heavy stuffing.
So what I'm starting with here are toasted, torn breads of any kind.
I have a half-part multigrain, half-part brioche.
Then I made a veggie mixture, which in here is browned mushrooms, onions, garlic, kale, celery, and herbs.
Uh-oh.
I love that.
I feel like this is a nice way to get your veggies in while really just eating a lot of bread, which is going to help.
And I sauteed all the veggies together and then let them cool a little bit because you'll see I'm going to add eggs into this mix.
And you don't want to cook your eggs, which would happen if your veggies were still too hot.
So going in, don't waste any of those little brown onions on the bottom are the best part.
Sir, I'm trying to cook here.
I'm throwing in some fresh parsley, some beautiful thyme.
Just kidding, you can come anytime.
And some sage, which I feel like is the quintessential Thanksgiving herb of choice.
And you just give that a quick toss like so, so that your bread is getting coated with all that glorious flavor.
Now I also like to add in a little hint of something sweet.
I'm using just a Granny Smith apple today because I like the texture it keeps and that little hint of tart sweetness is beautiful.
And then some beautiful walnuts for crunch.
And then all I'm gonna do is soak this bread with a mix of eggs and broth.
No cream or any heavy dairy in this particular stuffing blend.
So I'm gonna put this into my casserole dish here.
Okay, top it with my tin foil.
All right.
And it's gonna bake first for half an hour covered.
And then for the final part of its cook, it's gonna go uncovered so you get those glorious golden brown pieces.
I'm going in here to my oven.
If, Dad, you'll give me a hand.
There we are.
Thank you so much.
Okay.
Ooh.
Yes, get in there.
Okay.
It already looks good.
It hasn't cooked yet.
All right.
And then, of course, you bring it out.
Like I said, the final 20 to 25 minutes, you want to cook them uncovered so you get these golden brown corners, the extra crispy parts.
All right.
Tameka, there's the details on the stove top solution.
Oh, yes.
I am up next.
Okay.
So like Daphne said, you want to make sure that you kind of balance out what's on the stove, what's in the oven.
So I have Brussels sprouts, but I'm doing a little sweet heat kind of sauce going on with it with a little maple syrup.
So we'll start with some Brussels sprouts.
And you just trim off the bottom and quarter them.
And then you'll saute them in your pan with a little olive oil and salt.
And you see these little brown edges here?
Yes, ma'am.
You want to let them sit in the pan.
Don't stir them around too much because you want to get that nice caramelization on those Brussels sprouts.
So then you'll take your Brussels sprouts out.
And then to your pan, I have a little bit of scallion and then walnut for crunch.
And then we'll start the sauce.
So we have some apple cider vinegar going in.
Oh, a little acid to start.
Yeah, so that's going to make it a little...
It's tangy.
All right.
And then we'll add in a little bit of spice.
We have some chili flakes going in.
Muy caliente.
A little bit.
You are a southern heat today.
Oh, I am spicy.
Right.
Okay.
And then we'll add in the maple syrup.
So that's the sweet in here.
We're using real maple syrup.
So it's a beautiful sauce and it just really comes together nicely.
And then your Brussels sprouts.
Add them back into the pan.
And everything's already cooked.
You're just tossing it up together.
Make sure that sauce gets coated in there nicely.
See how that looks?
Oh, smell.
Mmm.
That apple cider vinegar really sets it off.
All right.
So we have our finished product here.
Mmm.
Even if you hate Brussels sprouts, you're going to love this recipe.
That's how I look at it.
I love that they're al dente.
Al dente.
They are al dente.
Al dente.
There's one side.
Remember, we're making it easy so you don't have room to do everything.
This last side, you're actually going to store it in the fridge.
Daffy catch.
Dressing, of course.
Oz Family football right here.
Exactly.
This is the pregame.
And this is the best.
Of course, always keep your salad covered with something moist.
Look at that.
Oh, my goodness.
It's an Oz Family recipe, everybody.
Go to Oz, slash the dish on Facebook.
And guess what you're going to find?
Our Facebook page has this recipe from the Oz Family cookbook.
Jameka, is that festive enough for you?
This is a salad I could get down with.
I like this.
Everyone's there.
We're gonna taste.
When we come back, we feast!
Find out how everything we made actually tastes, plus a chef's secret for keeping food warm, especially if someone comes late to dinner.
No.
The nerve.
Taboo.
- Oh, good boy.
- Oh, good boy. - That's like it all.
All right, we are back about to eat the fruits of our labor.
Oh, guys, look at this.
It's a moment.
A complete Thanksgiving feast.
Look at how delicious this looks.
You guys outdid yourselves.
I can't wait to dig in.
So, okay, we have stuffing.
We have turkey.
We have these gorgeous Brussels sprouts.
I know.
Brussels sprouts, I feel like, are everybody's, like, I don't like Brussels sprouts.
These are unbelievable.
Amazing.
And you don't have to cover them in bacon and cheese like everybody wants to do.
They're kind of sweet and spicy.
It's a new take on Brussels sprouts.
I will take a little salad, since the doctor's in the room.
My favorite part, the kale salad, predictably.
Is that your favorite part?
Yes, but it really, really is good.
Crispy, crunchy, the apples bring it alive.
And what's your favorite part of the Thanksgiving meal?
I am enjoying all of this, and it's light.
Like, we didn't do 9,000 sides and fill a plate and overdo it.
It's perfect.
And I think it's perfect, too, for people that come late to Thanksgiving.
It happens.
So I always say, catering 101, always stay ready so you don't have to get ready.
So keep something warming in the oven or in a slow cooker.
But you never want to put everything away because the party's not over until the last person leaves.
That's right.
I remember that.
And leftovers are the best part.
I promise, when I come over, I'll never be late for you.
Thank you.
All right, so let's say what we're all thankful for, because it is Thanksgiving, and this is a tradition in our family.
Just take a minute before everyone chows in with a clear mind.
What are you grateful for?
Jameka.
I am grateful for being in good company like you guys because I just love sitting here with you all and having a great audience.
And it's nothing worse than sitting next to people you can't stand.
So I so appreciate good company.
I do.
I'm with you.
Nothing makes you so happy as good friends, good food, good fun.
And especially this Thanksgiving, I'm so thankful that we have our fourth baby Gigi sitting at the table with us.
A healthy, happy child is just the greatest gift.
And she's already learned how to eat.
We're putting all the tips from today's show all together on a planning guide.
Look how beautiful that is.
You can find it on droz.com slash the dish.
And don't forget, now you can text me so we can talk directly.
My number again, 917-993-5487.
Let's go to my Instagram.
You need to click that little text icon.
And, you know, we'll talk.
Cheers, everybody.
Cheers.
Happy Thanksgiving.
Happy Thanksgiving.
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