Roast and Carve the Perfect Turkey! - Chef Jean-Pierre

Okay friends, wow! Thanksgiving is here already and we're gonna prepare turkey and look at this one. That's a 27 pound bird I got for you guys. I hope you're hungry. I've done thousands of classes teaching people how to cook turkey and this is the simplest recipe you can possibly make. You cannot screw this one up. Okay, first if we're gonna get a frozen turkey, 27 pound turkey, you know how long it takes? One week. One week from the freezer into the refrigerator and let it defrost very, very slowly. One more, one more statement I gotta make. This is not one of them quick five minutes video. Okay, you can't do everything I'm gonna be doing in five minutes. You want a five minutes video about turkey, you gotta TikTok. TikTok, whatever the hell they call those. They do it fast. They do it so fast you have no idea what the hell they're doing. But here you're gonna know everything. So the turkey has been defrosted one week and I left it out a little bit so it's kind of like not room temperature but it's not really, really cold because otherwise I won't be able to rub it with butter. Okay, because we're gonna put a lot of butter. Butter is good. All right, so first thing we're gonna do friends is we're gonna prepare to go in a roasting pan because this bird is gonna take about five hours to cook. So I better get going and put it in the oven. Okay, so we're gonna put a little salt and pepper on the inside of the bird. Don't be afraid. Salt and pepper inside of the bird, right? Here we go inside. Right there, salt and pepper inside. And then we're gonna stuff the inside with some onion right there that I cut and peeled already. I don't put stuffing inside the turkey friends. Meaning stuffing like, you know, the stuffing I separately. We're gonna make a separate video for that, okay? And then we're gonna make a separate video for the gravy also, okay? We're gonna make a bunch of videos so you can cook a fabulous Thanksgiving. I got apple in there, okay? I got oranges. I got lemon. I got rosemary. I got sage. You gotta put sage, yeah? And you put it inside. Stuff it inside. Don't be afraid friends. Put in as much inside as you can. And when you don't think you can put any more, you can put, you just stuff it more. And you know, remember that I removed all of the stuff on the inside, the gizzard, the liver, the heart, and the neck. And the neck, because we're gonna make the gravy with the neck. I'm gonna show you how to make a fabulous gravy. It's gonna be on a separate video, okay? Holy mama look at this folks. So when you don't think you can put any more in there, shove it up a little bit more. Put a couple of cloves of garlic in there, all right? Don't be afraid. You know what's gonna happen. The fruits and the vegetables are gonna cook and they're gonna perfume the inside of that bird. You're gonna, you're gonna pick it up. It's gonna smell like oranges and apples and the sage and the rosemary. It's gonna be beautiful. And you put it all in there like that. Stuff it. Don't be afraid to put, look at it. I can't put any more. Put as much as you can in there, okay? So now it's good, all right? So now we're good. So now what do we do with the turkey? Well, you see a lot of people take their wings and do things with it. Yeah, well you know what I like to do with the wings? I like to take it, all right? I'm gonna do it, flip it on the other side. First we're gonna remove a little extra skin, okay? We don't need all this right there. So remove, okay? So extra fat, we don't need all that. So you remove a little bit of this right there, okay? You take it and then you put it right here. I'm not gonna use those anymore anyway, all right? So now what we do, what I do is I take the leg, the wings right there and I give it a karate chop, you see? And I take it and I completely fold them, you see? Completely fold them. We'll do the same thing on the other side, you see? Now you may have to have somebody helping you. There you go. Especially when it's a big one like this one, you see? Right there. So now I got the two wings, okay? And what happened is, look how cool that is, you see? Now it's kind of like on its own rack. So if you have a rack, then you're gonna put it on there. You're good, but if you don't have a rack, look, I just created a rack with the two wings. How cool is that? Don't be afraid to put more, more, more, more, more, more, more, okay? And you know, I have my water with my soap in here because I don't want to turn my back to you and go wash my hands. So I do it like this, you see? I have a little soap right there and I have some sanitizer in there. So now I like to clean up as I go, okay? So now the next thing we're gonna do, friends, I am gonna put some butter on there. Let me get some, oh, here you go, dry towel. All right, I'm gonna, I like to wash my hands and what I like to do is I like to dry the turkey a little bit. So let me get a paper towel. Let me get a paper towel to dry it a little bit, okay? So the butter will stick. We're just gonna rub it. We're gonna give it a good massage with butter. You see how cool that is, the leg thing, right? I mean, not the leg, the wing thing because now it's staying beautiful, you see? It's staying on its own like, otherwise it just goes like this, you know? It keeps moving around. All right, butter, butter, butter, butter, butter, lots of butter. Let me remove this stuff around so we have it. Did I put everything in there? I think I did, right? Okay, so now we're gonna rub butter. You can, now, if I wasn't doing a video, I'm probably doing it with my hand, but I know the recipe police on YouTube are gonna go, oh my God, he's touching it with his hand. Oh, I hate when my doctor does that. So look, look, I got the rubber gloves in there and I'm just gonna give it a good massage. Now that I got the gloves, I can really do it and no YouTube recipe police is gonna give me any hard time. All right, here we go, friends, you ready? So when your doctor does that, you walk out of the room right away. So look, here we go, folks, put the butter in there. Now the butter is soft, eh? I took it out this morning and don't be afraid, we're gonna put a lot of butter. It doesn't matter how much butter you put in, friends, because the only butter that's gonna stay is the one that's gonna get this beautiful golden brown color and you'll see, you'll see, it's a beautiful butter. By the time I'm done with it, it's gonna be a beautiful butter. You don't worry about nothing, you watch it, don't be afraid. So what we're gonna do, oh yeah, baby, look at this, you see? Now the butter cannot be separated, okay? It has to be a little soft so you can do this, otherwise you're not gonna be able to do this, okay? You're not gonna be able to do this. You wanna just like paint it on there. Oh yeah, baby, look at this. So remember what I told you, right? That turkey, one week to defrost for 27 pounds. On our website, we're gonna put exactly how long it takes to cook it based on the weight and everything, so you can go to the website and download, we'll put like a chart. I had it right here to show you and there's a chart with the cooking time and everything, but the secret, friends, the secret, if you're gonna buy a frozen turkey, buy a fresh turkey, you see, you don't have to deal with it, but if you buy a frozen turkey, you gotta give it a long time to defrost, okay? A 20 pound turkey, like I said, this one right there, it take a week, one week. You know the cool part of it is Thanksgiving is on a Thursday, right? Just buy the Thursday before. It's easy to remember, oh goodness, I got one week left, okay? So look, a little piece of garlic in there, put it right on there, rub it in, rub it in, friends, rub it in, rub it in, rub it in. Don't be afraid, wherever you don't put butter, it's not gonna be pretty, okay? Oh yeah. So now, you could also put butter underneath the skin, put sage in it, put a bunch of stuff. This is the easiest recipe, I have so many different recipes that I do, but I wanted to do a simple one for this year. Next year, we'll make it a little more complicated, okay? This year, I wanted to make it simple where everybody can do it, okay? This is not, remember, the butter has to be soft, okay? So now, I don't wanna make too much of a mess. I'm gonna take my turkey, I'm gonna put it on a rack. I got the rack already. When did you see that rack when I take it off? It's really cool. It comes apart, right? So the rack has been sprayed with a nonstick spray. It's important. We're gonna take it and we're gonna put it on the rack, and then we're gonna go in the oven. All right, look, very simple, the preheated oven, three and a quarter, 350, depends your oven, and we don't change the temperature. We don't do anything. We don't baste it. You wanna baste it, got nothing else to do, you go ahead and baste it. Trust me, I've been doing this my whole life, and it works beautiful. You'll see, you'll see, we'll go over it. All right, so look, take the turkey now. See, it's on its own rack. How cool is that, right? You take the turkey right there and you put it right in there, and don't worry about a thing, okay? Let me take my lovely gloves out, wash my hands a little bit, and now I'm gonna take that turkey, and I'm gonna show you the most important part, friends. We're gonna put the thermometer, okay? Where does the thermometer go? Okay, this is a really cool thermometer. I love this thermometer because I'm gonna put it in, right? I'm gonna put it in, I'm gonna show you where. I'm gonna put the timer at 155. I know it's gonna beep at me, so it's really cool. All right, so look, you put the thermometer, you wanna put the thermometer here at the joints, not on you, okay, on the turkey. You wanna put it at the joint, that's the last part of the turkey is gonna cook, is the joint, right in there, right? So the leg goes this way, boom. Oh, by the way, the two legs were tied together. That's the way they take the skin and put it on. You're good, don't even mess with them. You don't need to do anything. If it happens, then somehow this came loose on you, the skin that is holding the two legs, take a twine and tie them. You gotta tie them, otherwise, you know what happens? The leg open up and it dries out the breast, it overcooks the breast. So you gotta keep those two legs together, just in case yours did not come tied up correctly, okay? You see, there's so many things to say, and then it's difficult to do a quick video for friends. So look, now pay attention. I'm gonna go in, I know the joint is right right there. So this is where the leg is, boom, boom. So the joint is right there. See, people think it's over there. No, no, it's right there. They'll go in, right? You go in, you go in, make sure you see when you feel a bone, stop. You don't wanna be in the bone, because if you're in the bone, the bone is harder than the breast, than the meat. So we don't wanna be on the bone. So we will go in, and when we touch it, we lift it up a little bit. And that's all we need to do. So look how cool that is, right? So now, I don't like aluminum. You know, I hate aluminum. But there's no other way around it for Thanksgiving, we gotta do that. We're gonna put a piece of aluminum paper for the first hour. And when it really, really, really started cooking, an hour, an hour and a half, then we'll take it out and we'll brown it. And we'll keep this aluminum in case it gets too brown. If we don't do that, it's gonna get brown really fast, but it's not gonna be cooking. So look, don't put the thing in the butter like I just did, right? So look how cool this is, right? You take this, right there, I'm gonna go in the oven, okay? I'll show you. All right, so now I take this, I'm gonna open up my oven. And normally, I got my assistant to do, but he's taking off today. Look, look guys, we go in, let's make sure that my thermometer is right there. I'm going to the oven. The oven is preset at three and a quarter, three and a quarter, right? Look, look, look, look how cool this is, okay? I take the door. I got a cool oven, huh? That's a really cool oven. Look, I take the thermometer right there, right? It's right there. It's right there. Where's the other side of the thermometer? Hold on. Oh, it's right there. Look, look, look, look. How cool is that, right? I got this right there set up at 155. I put it right there. I put it on my fridge, and I go start, and start. And right now, it's reading. Then we are at 47 degrees on the inside, which is good. It's supposed to be cold, right? And I got it going. I said, let me know when it's 155. So when it's 155, we're gonna take it out. We're gonna let it rest, and I'm gonna show you how to carve a beautiful turkey, okay? All right, so that's part one. Prepare the turkey, pop it in the oven. Now we're gonna do a part two, which is to take it out and carve it. Okay, friends, just took out the turkey a few minutes ago, because it's hot, and I don't want to burn myself. Remember, friends, I took out the turkey, the inside thermometer, inside right there, straight down, was 155, 160, both sides. Make sure one doesn't lie, okay? So they're both the same side, okay? Make sure you take it, and check it out, and check it out, and check it out. 155, 160. They tell you to cook a turkey at 180, don't listen to them, okay? The turkey will be overcooked. That's why you get one of those, all right? So now what do we do? We want to make a pretty again, so I take the dripping of the, look how beautiful that is. I love a nice golden brown turkey, okay? If you don't like it so brown, then keep an aluminum foil on it more. I just keep the aluminum foil for the first hour, that's it, hour and a half, and then you gauge it on it. The aluminum foil, the only purpose of the aluminum foil is only to decide how dark you want it to be. If you don't want it to be as dark as mine, then just keep the aluminum on it. If you want it to be darker, just take it off. It's very simple. The aluminum paper determines the color of it. We're going to take a little bit of the fruits that we have in here. It's the apple, the tomatoes, we take a little bit of the fruit, and we'll use some of those for decoration later on, okay? So I take, I take them out, and now, you know, you notice it's still on a rack, right? So I want to show you this rack. It's really cool, friends. You see right there, in the back of it, there's a pin, okay? And let me move this. Let me move this pin right there. Look, look how cool that is, folks. See, look, you remove the pin, put the pin in the roasting pan, and instead of removing the turkey of the rack, you remove the rack of the turkey. How cool is that? You see? Yeah, I think you find those on our website. All right, look, guys, now the turkey is straight because it's holding on on the wings that I've been, that I folded over, all right? So now what we're going to do, we're going to carve this, okay? I'm going to show you how to carve it. It's not difficult. I mean, it's a little tricky if it's the first time you're doing it, but I promise you it's worth the trouble, okay? It's really, you got a garlic in there, you got a bunch of stuff in there. If you could smell it right here, instead of smelling like turkey fat and grease, it smells like oranges and apple and garlic and rosemary and sage. It's fabulous. It's beautiful, all right? So now what we need to do, we need to get pepper towels. Make sure you get pepper towels. You're going to need like a roll of pepper towel. Now, you see my cutting boards, friends, as whole as your channel around it, right? It's because it's going to release a lot of juice in there, right? And so you want pepper towels to suck it up, and if you don't have the channel, that's going to go all over your kitchen floor. So it's important, and I use a lot of pepper towels, okay? I take them, and I'm done. All right, so what tool do we need? We need a spatula. I call it the fish spatula. We need a boning knife. You got to have a boning knife. I mean, if you don't have one, you have a chef's knife, so I'm sure it'll work, but the boning knife is easier, right? We need a slicer, and the slicer is going to give us some really, really nice thin slices of the turkey, and a big fork. If you don't have a big fork, you can manage without, but I think it's easier with a big fork. Okay, those two I must have, okay? All right, so now what do we do? We're going to open up the leg, so we release the leg, the skin, right? And now we're going to open up the leg. We're going to go in, and I think the best view for you is going to be above, I think, because I can't do the other one. Maybe I'm trying to figure out for the camera so you can see the best side, but I think you're going to be able to see here perfectly well, friends. So we're going to cut right there, and we hope we have a little bit of red. If we have a little bit of red in the joint, that means we did not overcook the turkey. If we have no red at all, probably means the breast is going to be a little bit overcooked, okay? If it happens to you and you have a little red, I'll show you a trick, okay? First of all, I got to go get a cookie sheet, so don't go anywhere. All right, so I take a cookie sheet out so that I can take the legs and put them on there, okay? So I want to show you, because like I said, it could happen that when you take it out, you have a little red, and I don't want you to freak out like, oh, my turkeys are not overcooked, it's not cooked correctly. It's perfectly fine to have a little red. So what we do, we take the big fork, we try to find the joint, and we try to find the joint. It's not always easy to find. You kind of have a guess a little bit. See, if you look at the turkey, the leg goes this way and this way, so the joint is somewhere around here. It's closer to the opening than you think, okay? It really is closer to the opening than you think, and what we're going to do now, we're going to push the turkey breast on one side, and we're going to push the leg on the other side, and we're going to pull, and we're going to pull, and we're going to cut, and we're going to find the joint. As soon as we find the joint, it's right there, you see? You probably can't see it because it's difficult with a camera view, but look, folks, it's right there, you see? It's between this bone and this bone right there. You cut, right, and you cut straight. Now, if you see a little red, let's say you see a little red right there, you go, oh my god, there's a little red right here. Just do this. Put it upside down so you don't have to look at it. See right there? You don't have to look at it, and you're going to say, oh my god, it's still there. No, no, don't worry. Would I give you something no good? Look, we're going to take a pepper towel, friends. We got to clean. We got to clean our area. If we don't work with a pepper can with a clean area, how are we going to do this? Okay, so hold on. You see all that juice right there? Oh yeah, baby, this is going, now we're going to do the other leg, okay? And then we're going to, see, you just got to have your own roll of pepper towel when you do this, okay? We're going to do this again, okay? We're going to keep this in there like that. We're going to do exactly the same thing one more time, okay? All right, so remember, we take the fork, we try to find the, what happened to my boning knife? Oh, here you go. So you put the fork in and try to find the joint, and you're going to push the fork down and put the, push the breast on the other side, and you push, and you push. This is, this is the only complicated part, folks, I promise you. You see, you have to find that joint. If you don't find that joint, you're not going to be able to cut it, okay? This is the only complicated part. I promise you the rest of it is easy. Find that joint, see right there? Can I see a little red right there? There you go, do this, don't have to look at it. You're going to see, you're going to see in a minute, you're going to go, he was right, there's nothing left. Look, friends, it's not my first rodeo, okay? This is probably my 17,000 turkey. I don't know how many I did, but think about it, been doing this for 50 years. Every year for Thanksgiving, I cook no less than 30, 40 turkey, every year for the last 50 years. The last 50 years, so lots of turkey, my friends, and I'm telling you, out of all the turkey I've done, this is my simplest recipe of all, the simplest one, and it's so wonderful. It's so easy and so wonderful. I wish you could be here to smell it. Okay, you notice that we're cleaning the area, okay? Okay, friends, so now then we have removed both legs, we're going to remove the breast. Very simple to remove the breast, okay? Like I said, it may be a little challenging for you the first time you do it, second time it'll get better, third time you can do with the hand in your pocket. So look, there's a bone right there in the back. We want to go a little bit to the left, a little bit on the right of the bone, and all we're going to do is, and you'll understand in a minute why is it important to use the boning knife, okay? What we're going to do now, we're going to go a little bit to the left of the bones, and we're going to follow the bones the whole time. We're going to follow the bone, and you'll see what I'm talking about in a minute, okay? First of all, we're going to cut, we're going to cut right there, and we're going to scrape the bone up. We're going to scrape the bone. I don't know if you can see because it's a little difficult for the camera to move around, folks, but maybe you'll see when I do the other side, right? We're going to go down there, we're going to go down there, we're going to go there. If you see a little bit of pink in here, don't let it bother you. Pink is good. I rather have a little pink than have a well-done turkey that's dry as bone, okay? All right, so look, so far so good. We're going to take that breast right there, and we're going to flip it right there. Look how beautiful that is. All right, now let's do the same thing on the other side, all right? So far, so good. So see, I leave a little bit of meat in here, don't worry. There's a little meat in here. Tomorrow, I'll scrape it and make a tuna salad. Not tuna salad, make a turkey salad. And I'm not even drinking. So look, now we're going to cut the other breast, okay? We're going to do exactly the same thing, trying to keep it so you guys can see with the camera, all right? So look, it's hot. Oh, you have to wait. You should wait a good 45 minutes to an hour. I didn't wait so long, so the turkey is very hot, very hot, very hot. But I'm going to try not to burn myself too much. That's okay. If you can't take the heat, get out of the kitchen, right? That's what my chef used to tell me. All right, friends, so now remember, we're going to pull the breast, and we're going to scrape the bone. I mean, scrape the bone, okay? And then right there, see? We're going to get caught right there. See right there? Right there is the bone right there. That's which bone we're going to get right there. So what we have to do, you pull the breast, pull it, look, pull it, and scrape the bone, scrape the bone, scrape the bone. I'm repeating myself and say, okay, we heard you. You already said it three times. Scrape the bone, scrape the bone, scrape the bone, right? Right there. The other breast is now out. Beautiful. Look at this. Take a picture. All right, so now what do you do with this? The carcass. Nothing. Okay, you do nothing with it. The only thing you do is you put it in the fridge. Really, you do nothing with it. You put it in the fridge, and tomorrow you scrape it. Tomorrow you scrape it to make a salad or to put on the sandwich if there's a little bit left. That's all you do. Don't go out there and say, oh, I'm going to make a stock with it. Waste the time. Okay, the bones have been cooking for five hours. Okay, this turkey has been cooking for five hours, friend. It's a 27-pound turkey. Do you think the bones are going to have any more flavor? Absolutely not. Nothing. So don't waste your time. You want to make a stock? Get some fresh bone. Don't be getting bones that are cooked for four hours. My hands are clean. My cutting board is clean. I am now going to cut the turkey. All right, done. What do we do now? We take this beautiful breast. Look at this. We clean it just a little bit more. Okay, there's a little fascia in there. I don't really care for that. Some people like it. Some people like all that gelatin stuff. I don't really care for it. Okay, so I remove it. See that stuff right there? It's up to you. You like it, you leave it on there. It's your turkey. You do it however you want it. Okay, I don't like it. So look, now we're going to put it on the plate. Okay, first thing we're going to do is we're going to slice that. All right, we're going to slice it. And now this is where, my friends, you have to have a very, very sharp knife. Okay, my knife is very, very sharp. Okay, it's like a razor. Okay, your knife's got to be very sharp. If it's not very sharp, you're not going to be able to do what I'm doing right now. Okay, because the skin, the skin, you see, it may have looked a little brown when I first took it but you see, I like it that way because if it's not very brown, my friends, it doesn't do this. It doesn't look good. Look, look, look, look how beautiful and moist it is. You see how gorgeous that is? Look at this. This is cooked to perfection. I took it at 155 and look at this. Look at this, friends. I'm telling you, I'm telling you, this is gorgeous. Let me cut this There you go. Now look, take out the spatula. All right, look at these slices. We're going to finish it in a minute. We're going to finish it in a minute. You watch. This is very simple, friends. Push this out of the way. Look how beautiful and moist it is. Can you see it? I don't know if you guys can see it. It is gorgeous. It's so juicy. And this was a frozen turkey. This is a butterball turkey, friends. Yeah, this was frozen hard as a rock a week ago. And look at this. It's so beautiful and moist. I didn't do a thing to it. You see, that's the key. There's people that complicated things. There's a lot of people out there that like to complicate things. I like to make them more simple, okay? Look at this, okay? God bless America. Love my job. All right, so we're going to do the other breast, same way. You see the way I'm doing it, okay? Now remember, friends, if your knife is not very, very, very sharp, you got plenty of time to get it sharpened. You know, there's a lot of company online that do this for you, unless there's some in your town. A lot of the grocery store offer this service. You must have a very sharp knife. Oh, you know, not that it sounds very professional, but I'm a man, friends. So electric knife, nothing wrong with using electric knife. That's the time of the year you put it out of the box. And let me tell you, an electric knife works wonderful for this, because it'll go through that skin like nothing, okay? So what we're going to do now, we're going to go in and we're going to put this in there, right there, all right? Look, look how moist it is. Look at this. I don't know if you guys can see. I mean, I'll bring it a little closer to the camera, but look how beautiful and moist it is. It's gorgeous. It's gorgeous. Yeah, you got all them people that say, you got to brine it, you got to put it upside down for 20 minutes, you got to cook it on one leg, you got to, mama mia, you know, don't do nothing. Okay, look, look, I didn't do nothing. Look at this, look at this. It's so moist, it's amazing. Okay, it's going to be so juicy and so delicious. No brining. Just at the end, I gave a little, I took the silicone brush at the end and I gave it a little shine. That's it, okay? But that's it. And right there. Okay, friends, so now we're going to take the legs. We're going to take the legs. And you remember a minute ago, friends, the legs had a lot of red in there. Look, no red. It's gone. You take the leg and you go straight up. You follow the bone straight through. And this is when you have the joint and you cut right there and you got the joint. You got a beautiful leg right now. Okay, now what about the dark meat? A lot of people just serve it plain. You know, a lot of people don't like dark meat. I like dark meat, but you can't give me all that fascia stuff on it. You see all that stuff right there? That's on the skin and all that stuff. So I tell you what I do, I show you, show you, show you. This is a really cool trick, okay? So what I like to do is I like to clean up the dark meat. And there's a beautiful cap right there. See, I call it a cap. See right there, look how beautiful that is. You see, right? Now, underneath that, you got a nice loin. Oh, it's hot, right? Look at this. See, see right there? Another beautiful piece right here, right? Plus you got another beautiful piece right here. But you got to clean them. You got to clean them. Nobody likes, I mean, that's not true. A lot of people like it. I don't like it, okay? I don't like all the fascia, all the slimy stuff. You like it? Good, then you eat it. You put it on there. Take your time to clean this up a little more if you want, okay? I'm just, I got to get going here because otherwise the TikTok people are going to complain that my videos are too long. So look, pull the leg, cut it nice, okay? Cut it nice now. Be nice, okay? Look, take the skin. You're going to need the skin for decoration. I'll show you in a minute. You watch, you watch. You're going to like it. You're going to like it. What a mess, huh? But it's okay, it's okay. Let's get rid of all the extra stuff, all the extra fascia right there. There's a beautiful cap right there. See the cap right there? Right there, beautiful, right? Nice loin underneath there. See, you clean it up. Trust me, it's worth it. You clean it all up, your guests are going to eat everything. Just another loin right there, right? Now look, I'm not going to, I'm not going to, you can take the time to do a little more. You got the idea, okay? I don't want to spend too much time doing this. So here's what I do, okay? I take it right there. I take all this stuff right there, right? All the pieces of dark meat, right? I put them here, just in the middle, right? Then I take the cap I was telling you about. Look, look, look, look. You see what I mean? Look, look. You see, look, right? Then I take my skin that I saved from earlier, right? And I put it right there, look. You see? You saved it, you have it. A lot of people like the skin, right? So you put the skin in there, give them the skin. A lot of people like it. They don't like it, just tell them not to eat it, all right? Then I tell you what we're going to do. We're going to move this out of the way. I'm going to clean my hands with my rag because my hands are a mess. Well, no kidding. Look at what I just did. I made a mess. I'm going to clean this up out of the way. Now we're going to finish this. We're going to take a leg. We're going to put it right there, right? We're going to put another leg. We're going to put it on the other side, just right there, right? We got rosemary in there and sage. We're going to put rosemary because it looks pretty. We're going to put one right there. We're going to put one right there. Hey, stand up, okay? One right there, one right there, right? The oranges that I got from earlier that were inside cooking, the apples, we're going to put them in there. They were inside, right there, right? A couple of more oranges right here, maybe, right there. We're not doing a food competition here. We're just having fun, all right? A little bit of the oranges right there, just like this, all right? Do it however makes you happy, okay? It doesn't really matter as long as you're happy. This is what food is about, friend, is to make you happy, okay? As long as it makes you happy, it makes me really happy. I love it. I'm lucky that I get to do this. This is fabulous. See, my friends, right there, right? Okay, so, you know, sometimes I buy little fruits, dark fruits. Those are boysenberries. You can put them on the plates to make it look even prettier, okay? You can put some grapes in there. You can put some, ah, I don't like it. I'm not putting it on. Maybe one on each side, that's it, right? Grapes, sometimes grapes looks kind of cool on the plate. You see, green grapes right there, just a little bit, maybe. I'm not sure. We'll have to see about that, all right? So, anyway, just play with it, okay? You have it right there, my friends, and this is the Thanksgiving turkey that you can do easily at home, very, very easy. You see, it was not, okay, so, if it's your first turkey, it might be a little challenging. Like I said, friends, decorate it however you want it. Put some blueberries in here, some cranberries in here. Have fun with it. Remember, this is what cooking is about, is having fun. I had a ball doing it. You can do it, even if it's a little challenging for your first turkey. I promise you, the second one will get better. Watch the video again. It's not that difficult, I promise you. If I can do it, I know you can do it, too. Enjoy it, and have a great Thanksgiving, and God bless America. And don't forget to please ring the bell so you get a notification every Thursday when we do a new video, and give us a thumbs up if you like this video, and don't forget to subscribe. We need subscribers. You have a great, great end of the year.