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Y'all, this is Johnnie Gabriel, one of my favorite cousins.
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She's got a fabulous bakery in Marietta, Georgia
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called Gabriel's Desserts,
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Johnnie and I are reconnecting, and I'm so excited.
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So how about it, Johnnie,
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let's get started on our Roasted Turkey.
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I've got us a 15 pound turkey Johnnie
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that I thought we'd roast off in the oven.
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And I thought that we could make us like a,
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- Mm-hmm, to rub in good ole butter.
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- Yes, to rub on our turkey.
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- So what, what I'm going to need for you to do,
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is if you would mince me up a couple of cloves of garlic
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So we're just gonna kind of incorporate these
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Come on out of there. - You want two cloves?
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- Yeah please like two cloves.
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Listen y'all Johnnie is without a shadow of a doubt
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makes the best red velvet cupcakes you've ever
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So I've stolen her recipe.
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- [Johnnie] That's good, that's fine.
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- And I call 'em mine.
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You know, I'm kidding ya.
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- I'm about to get our butter softened.
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Now I'm gonna add one tablespoon of house seasoning
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That's got our salt, our pepper, and our garlic.
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- I use that at the store, at Gabriel's Desserts.
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- They have a big container in the kitchen of it.
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- All right now Johnnie, while you're doing that,
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I think I'm gonna chop us a little parsley.
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- When you're preparing food,
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you feel like you're, you're, you know,
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you're doing things for the ones you love,
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and people, and friends.
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- You know, Johnnie I said it's the one thing
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that will give you immediate gratification.
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That's probably why you make cakes isn't it?
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- So you got the shallot and the garlic,
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and I've almost got the parsley minced fine enough.
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We've got all this wonderful skin,
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and to me if the skin is crispy,
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it's like the best part of the turkey.
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we're gonna rub it in our butter paste,
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and that skin is gonna get crispy.
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And I'm gonna go in there in that neck and this butter.
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I'm not gonna worry about him being rubbed in
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too, too good Johnnie.
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- I want the bulk of it sitting right up here on top.
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So as it melts, it'll run down our whole turkey.
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- Ooh, and turn it all good and brown.
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- So we're gonna put it in this oven right here.
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- [Johnnie] All right.
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- Just set it on the bottom rack.
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Now we're going to roast this turkey for a few hours
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until it reaches 160 degrees.
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So you'll wanna stick your thermometer in the meatiest
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part of the turkey and make sure you stick it in
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the dark part because the dark meat takes longer
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to cook than your breast.
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- So all I've got to do y'all is make the glaze
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I'm gonna melt a couple of tablespoons of butter.
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I'm gonna use 3/4 a cup of apple cider and a 1/2 a cup
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Thanksgiving is in the air.
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It's gonna be in our tummy in a minute.
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It's going to be what?
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- In our tummy in a minute.
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You know you can take hours to prepare all this stuff
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and 10 minutes to knock it all down, can't you?
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- All right, so that was a 1/4 cup of brown sugar.
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And I'm gonna use two tablespoons of apple cider vinegar.
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And just wanna reduce that down a little bit.
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you see how it's getting syrupy?
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It's gonna be delicious with our turkey.
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I garnish up the turkey with a little Italian parsley,
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some sage, and I'm gonna throw on some cranberries.
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I'm going to peep some little cherry tomatoes for color.
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- All right you've got this so pretty.
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Isn't it just, it's like a picture, isn't it?
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- You are just artistic.
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- [Paula] All right, look at here.
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Oh, look at that just ooze down that turkey.
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- Mm-hmm, right now I'm bathing my turkey.
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- Yes, it's gonna be so good.
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And this glaze is gonna give our skin
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a sweet maple flavor Johnnie.
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- Yes I'm gonna slice our turkey and I'm gonna come in here
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and I'm gonna make a cut this away
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and I'm gonna come down here.
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- Ooh now I should get a plate.
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- Honey he's wanting to fly up here into my mouth.
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All right now let's see.
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- I've got a little taste y'all of everything on that fork.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
