Blythe's Turkey Roulade

Oh, so pretty

I like telling good-looking men what to do. Just like cooking with my mama. So I'm sure as soon as I start dicing that onion

you're going to tell me it's wrong. See, you're just mean. Not mean

I'm short, and he's tall, so that's why I'm mean. Oh, all right

I'm just joking, man. Everybody relax. Hey, y'all. This is Blythe. That's my brother Bobby

Happy Thanksgiving. Happy Thanksgiving. Happy Thanksgiving. The hottest Thanksgiving on record. Blythe is our friend that's visiting from Texas

You had a television show on the Oxygen Network. I did. What show was that? It's called The Naughty Kitchen with Chef Blythe Beck

That was you. Yeah, it was me. She's naughty, y'all. For the next five, ten minutes, she's going to be the woman here that tells Bobby and I what to do

which is a role that we ease into very easily. And so this is Blythe's turkey roulade

Yes. I like telling good-looking men what to do. So let's get started. Tell me what I'm going to do right now

Oh. OK. The first thing we're going to do is I need you to small chop this onion and you to peel

and small dice that half. Just like my mama. So I'm sure as soon as I start dicing that onion, you're going to tell me it's wrong

In a few minutes, make sure and tell us that it's not correct. I'll say it real sweetly

So it's fine. It's all good. Hey, let me ask you this. Yeah. I heard that you had something to do with the Dallas Cowboys

The Dallas Cowboys. Whoa. What? What? What? The greatest team on earth

But what's the deal? You have something to do with the Cowboys, don't you? I cook with them and for them every year

I'm one of their celebrity chefs. And I go in and I feed them

And I cook with them. And it's fun to watch them eat. And every time I cook for them, they win

So they clearly need to put me on the payroll. So you cook with them before games? I do

With them or for them? For them. For them. What do you cook

What does one cook the Dallas Cowboys? Ribs. Mac and cheese, like whole chickens

I love ribs. Ribes, pork chops. I know. And this is before the game

Before the game, yep. Well, how in the world do they go out and play football after eating all that

You do it really early. You do it real early in the day. So for breakfast

Well, pretty much, yeah. Where'd you study culinary at? I didn't. I learned from Chef Dean Fang at the mansion on Turtle Creek in Dallas, Texas

I was his apprentice for four and a half years. You don't sound like you're from Dallas. I am

My parents are Yankees. I think that's the problem. Where are you from? Well, they are from New York, and I was born and raised in Houston

Oh, but you are from Dallas. I was born and raised in Houston but I cooked in Dallas my whole life My whole career Houston is Hot Possibly the hottest city I ever been to Don you say that I been to Savannah when it been pretty hot too so

It's pretty hot. It could be pretty hot here. All right, so you've got a restaurant in Dallas, do you not

Well, yeah, it's a restaurant called Kitchen LTO, and I'm working there right now to be..

I'm doing like a four- or five-month stint where people can come in there and eat my food

and then I'll kind of go on to the next place. So it's kind of a pop-up, a four-month pop-up

It is. It's a pop-up, and then it'll change again. So if you want to, some people like to put cayenne at this point

If you like it a little bit spicier. I do. You don't? I'm sure you do. I do

I'm sure you do. How about sage and time? So now we've got to chop these up. I would say, like, three

That's good. And then, like. A bunch and a bunch. Yeah. That's the culinary term

A bunch and a bunch. I didn't go to culinary school, either. I know, but you have, like, the best teacher ever

I mean, it's like, I didn't go to culinary school. We got a good one. Yeah, your mom's quality. We got a good one

She's something else. I'm assuming I'm about to pound this out. You're going to start pounding this out for us

So this is a turkey breast that we've taken off the bird, and we're going to start pounding it out to get it thin

You want it to make sure it's even, because you've got to be able to put the stuffing in there. You don't want holes in it

No holy turkey. This is going to be like a turducken-ish type thing

A roulade, it's a French term for roll. And so you take the bones out of it

and then we're just going to roll whatever we want in there. So if you want, however you want to make your stuffing

anything you want to put in there, you can roll it up and we can cook it. And then it's like two dishes in

one and a little less mess, a little more fun and you get to pound the... It sounds very hearty. I

like it. Is this a Thanksgiving tradition around your house? Well, it's

a fun, easy way to get everybody involved and so I like to do it this way

Plus, if you don't want to have to carve at your house, I think that's good. I think that's good

When it starts to pick up like that, you know you're good. Alright, you want to season that

for us? Okay, sure. Yeah, yeah, absolutely. But this is also an easy way, if people don't want to carve or people don't like to carve

this is a good way you can just cut it with a sharp knife and you don't have to worry about it. Okay, this smells..

And pretty simple so far. It's very simple. Wait till we start rolling it

It's going to be real fun. That's where you come in, Chef. Oh, that's a me thing

I thought that was going to be a y'all thing. So salt and pepper and one stick of butter rolled up in this

No, not quite yet. Okay, you want to deglaze? Sure. This is one of my favorite things in the world

and we're gonna add a little bit of bourbon in there. Yeah, oh that's right

Who and I, you know what it is. Well, I put more than that in there

You want to, yeah, it's the holidays, you should be drunk and happy. That how you deal with family I mean Okay That how I do it Well all right Okay so you That how Bobby does Tuesday Okay you ready You want to help me with this Sure yeah Okay so we got to put one egg in here

Okay. And when I cooked with your mom, we had two yolks and one egg. It was awesome

Very cool. Yeah, it was very cool. I've never seen that before. Okay, a little bit of chicken stock

We want to make sure that it's moist but not too wet. And this came from old bread we had

We had a little bit of bread that was kind of on its way out and the heels of the bread

This is a great way to use it up. Stale is better. That's what we want

So you want some salt and pepper? Okay, a little bit of salt and pepper. Beautiful. So let's say we cook this down, right

Yeah. And then we've got to cool it. Right. We're going to cool it. You want to turn this off, we've got to swap in the back

All right. We'll bring up the cooled. That's there. Okay. So we're going to put our beautiful caramelized stuffing mixture in here

That looks really nice. I know. It's gorgeous. And Dad, what I love about this recipe is it looks like fall

It looks like the holiday season. I love it. A lot of color. I know

It's so fun. And, like, my favorite time of year to cook is the fall because it's cold and it's time for, like, food with booze in there

Crock pots and chili and football. My favorite thing in the world

True. Okay, you ready? We're going to step this. Okay, so you want to make sure that you get it, like, about an inch away from the sides because you don't want it to all squidge out after you've spent

That's a culinary term, too. I'm familiar with it. Squidging out. And then you want to put it all the way down here

And then we're just going to start to roll it. And you guys, y'all want to tie it

Sure, yeah. Okay, you know how to tie bows? Yeah. Okay. Are you going to roll it

Jenny and I'll tie it up. I'll roll, and you guys tie. Okay, and if it's not perfect

like, don't feel bad about yourself. Just keep rolling. And if people, you know, complain about it

tell them they can cook Thanksgiving next year. Well, I grew up in the Dean house, so even if it is perfect, I'm still going to feel bad about this

Yeah, but you can... Because that's the way we do it. Y'all can cut the best onions ever. Okay, so you want to make sure you roll it up

Have you ever seen my mama show? For five years, all I did was cut onions. I know, but you killed it

You killed it. Okay, so it's like, oh, you're so pretty. Oh, you're so nice

Sorry. You want to season a little bit of this on the outside? Just a little bit

You don't want to go crazy, but you want it to make sure that every part of it's seasoned. Oh, it's so pretty

It looks really nice already. So this is, how long is this going to cook? This is going to cook for about an hour

Start out 400, 20 minutes in. We're going to turn it down to 350 and finish it off then

Then when it comes out of the oven, we gotta make sure that we let it rest for 10 minutes

Every piece of protein has to rest. Absolutely. Even fish. This looks nice

Have y'all seen anything like, anybody do anything like this at home? Do you like it? Yeah, but the question is

will y now Yeah And you could there be variables to this recipe You could do it differently if you You could do anything You could do a duck if you wanted to You could do a tenderloin

if y'all aren't into turkey. You could fill it with anything. That's the best part

about cooking is you make it your own. Okay. I like your style, boy

Thank you. Okay. I hope you come out of your shell one day. You're fine reserved

I'm working on it. I'm sorry. Okay. So we're going to put that in the oven

You're going to put that in the oven? Sure. Here we go. And by the magic of the Paula Deen love

we have a gorgeous golden brown and delicious... Rulon. Rulon. That is awesome

Why not? Y'all can thank me later, okay? Oh, is that... Is that..

Yes, it is. It makes it shiny. It's got to be pretty

I'm so sure. Yeah, it do make it shiny. Oh, my God. Oh, it's so exciting

Then make sure, like, I keep the string on until right before I cut it. So as you get to the string, just make sure you turn it off

Wow. Yes, it is. Is it so good? Will you grab me some of those stage leaves over there

Bobby, you got to try that. I'm going to, Mike. Don't worry. That's so good. Thank you so much, and thank y'all

Y'all are the best sous chefs in the world. How many? You're right. For real

I'm not using that recipe. I mean, you want that. Like, you can bring me all those herbs

because we can take what's left of our herbs and kind of make that our garnish. Okay

So that if you have some left over, it'll make it fragrant and beautiful

as it goes out to the table. But it'll also look really nice, and when it heats up, it smells delicious

I had to work through lunch today, and I'm so glad. I know. I saw you working all day

You're a busy, busy man. Oh, this is so good. He was on the phone

I assumed he was... I could be on the phone. No, I was busy today

See, you're just mean. You're just mean. Not mean. I'm short, and he's tall

so that's why I'm mean. Oh, I got it. Oh, all right

Oh, my gosh. So here it is, a beautiful apple sausage stuffed turkey roll

Absolutely great. Thank you