Donny Enriquez
Category
🥇
SportsTranscript
00:00 Guys, welcome back. I have another Thanksgiving recipe for you guys. Today, we're talking
00:04 turkey. Let's get cooking.
00:05 I'm a private chef, cook for money, yeah.
00:08 All right, guys, turkey. Now, if you're doing a whole turkey, just watch my video from last
00:11 year. I've reposted it. It's the easiest way to do it. Just patchcock it and roast it in
00:15 the oven. That's going to be foolproof. That's going to be great. But now, let's say you're
00:17 doing a small get-together, or maybe you're alone. Maybe it's a lonely Thanksgiving. Hey,
00:21 it happens. It happens. We're going to do a turkey roulade. We're just using the breast.
00:25 It's going to be a much smaller portion. It looks a lot fancier, and trust me, it tastes
00:28 like a million bucks.
00:29 Roulade, it's a French word. It means to roll up. You get a nice, big-sized turkey breast,
00:33 and what we're going to do is we're going to butterfly it open. Find the center with
00:36 your knife, and you want the skin on. Leave the skin on, and we're going to butterfly
00:40 this open. Now, this is going to get pounded thin. See, half the stuff in this kitchen
00:44 is at my house. Half of it's here. I thought I had a rolling pin here. I don't. Bottle
00:48 of wine. That'll work. You got to use what you got sometimes. This will be about a quarter
00:52 inch. We're going to hit this with some salt and pepper. I have a stick of softened butter,
00:57 room temperature butter, and that's going to go into a food processor. Now, you can
01:00 do all this by hand. This is just a much faster way to do it, but you can just mash the butter
01:04 with the herbs. We're going to go in with a little bit of thyme, a little bit of rosemary,
01:07 a little bit of sage. The holy trinity of the holidays right there. And there you go,
01:13 herb butter. So you're going to want to put a sheet of plastic wrap down. This is going
01:17 to help us roll it up, and directly on this, we're going to go with our herb butter. Save
01:20 some, though. We're going to put some on the outside. You don't want to use all of it.
01:23 Next, I have some prosciutto. We're just going to layer this with prosciutto now, and you
01:27 can also use a binder if you want to use a Dijon mustard. You can put a mustard instead
01:30 of the butter. I like the butter. It's the holidays, but a mustard's nice too. And the
01:34 final layer of this, if I can find where I left it, is the stuffing. Now, this goes right
01:40 in the middle, right here, and you're going to say, "Donnie, that's interesting. That
01:44 looks like a stove top stuffing." Guess what? It is. It is. You can make your own stuffing
01:48 from scratch. I have videos on that. I didn't feel like doing it. Sometimes you just don't
01:52 feel like doing the dry out the bread overnight. Make the stock, put this... It's a process,
01:56 and I grew up on this. I like the flavor of stove top. Sue me. Throw me in jail. Sue me.
02:00 I like it. All right, let's roll this up. Take your plastic wrap, and it's going to
02:02 help you just roll that up. You want a nice, tight roll here. Let's get our roasting tray
02:07 right here. I have some shallots. I have some carrots underneath. You don't even have to
02:10 peel them all away. I have some garlic. This is just to collect the pan drippings and the
02:13 juice, and that's going to melt together, cook together. We're going to use that to
02:16 make our stock, to make our gravy at the end. Twine's out there, and try to get as much
02:20 of that skin kind of stretched out on top. I know it's not always the easiest, but that
02:24 skin is what... See, that's going to get nice and brown and crispy on the top. So really
02:29 try to highlight that skin. Give it a little bit of an assist. Stretch it out over the
02:32 top. The knot I'm doing, I'm doing two twists like this to secure it down like you're tying
02:36 your shoe, and then this is your standard whatever knot that is. Then we can just take
02:41 it, cut off the excess. We'll finish it off with that butter. Dude, I get a song stuck
02:46 in my head. I never stop singing. Now it's Night Moves. Little Bob Seger. Come on. Night
02:50 Moves. I wish we could plug that in. You just have to hear me sing. Night Moves. All right.
02:54 That's looking good, guys. I'm going to wash my hands here quick. Let's finish with a little
02:57 salt and pepper on top, and we'll pop this in the oven at 350 for about 30, 40 minutes.
03:04 I hate giving times. You just got to look at it. Every oven's different. This guy gets
03:07 really hot really fast. So you're going to want to just get a thermometer and check it,
03:10 all right? Turkey is cooked at 160. People say 165. I go 160, but you want to pull it
03:15 out before that. 155 because it's going to carry over when it's resting. It's called
03:19 carry over cooking. It happens. Any kind of protein, remember that. Carry over cooking.
03:22 All right. Into the oven. I don't know if you happen. Here we go. To go along with that
03:26 turkey roulade, we're going to make a quick cranberry sauce. Now, I can just buy that
03:30 at the store. It's so easy to make. It tastes so much better that you should just make it
03:33 yourself. This is all it is. It's sugar and water, equal portions, about a cup of each.
03:38 We're making a simple syrup to start. So sugar and water goes in. We're going to bring it
03:41 up to a boil. This thing's already pretty hot. Sugar, water, and cranberries, and a little
03:45 bit of orange zest. That's all you need, and you're going to have a much better tasting
03:48 product than that stuff you get in a can that comes out and looks like sludge. Just make
03:52 it yourself. That's boiling. Now we go in with our cranberries. It's about 12 ounces,
03:57 I want to say. Look at that color. Come on. We're just going to cook these until the cranberries
04:01 burst open and everything kind of gets together. It gets like a big family in that pan. I'm
04:06 going to finish off with a little bit of orange zest. This is going to add just a nice element
04:09 of freshness. It's really going to pop. It's going to go, "Oh, oh." It's a lot better than
04:12 that can stuff. That can stuff does not have an orange zest in it. I'll tell you that.
04:15 Makes the difference. Little things like this make the difference. That's when you go, "Oh,
04:18 that's interesting." Yeah, it's because you put a little extra effort in and you made
04:21 something delicious. It's that easy. You have a cranberry sauce. I'm going to put this on
04:24 low, let it reduce, let it thicken up. If you want to smash it all down, you can. If
04:28 you want to leave it kind of little chunky cranberries, like I prefer it that way, up
04:32 to you. It's your sauce. Do you. Let's check on our turkey here. Okay, it's still cooking.
04:37 Good. It's still in there. It didn't get up and walk away. I think it broke legs. While
04:40 we're at it, let's just make a quick gravy. For gravy, it's going to start out, you're
04:44 making a roux. A roux is equal portions of flour and butter. I'm going with two tablespoons
04:49 of butter. I'm going to let that melt. I'm going to go in with two tablespoons of flour.
04:54 That's your base. That's your thickening agent. Now, if you add milk to this, it becomes a
04:57 bechamel. That's your base for mac and cheese, for cheese sauce, for alfredo. Stir that together.
05:02 There are different stages of roux. You have your blonde roux, you have your brown roux,
05:05 you have your dark roux. It gets really dark. For gumbo, for a lot of Cajun cooking, you
05:08 really get a dark, dark roux. Here, we're going light. Once you have that flour smell
05:12 is coming out, coming out, coming out, that means that flour is cooking off. If you don't
05:15 cook it long enough, you're going to have a floury taste. That's the color we're looking
05:19 for. To this, we're going to add chicken stock, turkey stock, vegetable stock, up to you.
05:24 That goes in. This is gelatinous just because it's cooled, it's homemade stock that I've
05:27 cooled down. That's a good sign. If you make homemade stock, you want that gelatin in there
05:32 because that means all the collagen, all the connective tissue from those bones has cooked
05:35 out slowly. It turns to liquid right away once it hits the heat. See how thick that
05:39 is already? Look, that's a thick gravy. We're going to add a little bit more stock. We'll
05:42 finish it off with the drippings from that pan. I'm going to go ahead and whack this
05:45 with a couple of fresh herbs too. Of course, you're going to hit that with salt and pepper.
05:50 There you go. That's a beautiful gravy. Let's have a taste. Delicious. It's going to get
05:54 even better once we put in those pan drippings. All right, guys. We're going to wait for that
05:58 bird to finish cooking. Then that's it. We assemble, we eat. We'll see you back on this
06:01 side when it's done. Once it's had about 10 minutes to rest, we can go ahead and slice
06:06 into it. Look, you'll see this beautiful cross section. There we go. We have our prosciutto.
06:12 We have our turkey. We have our stuffing. Beautiful. Beautiful. All right, let's finish
06:16 it off. We have our cranberry sauce. Look at the color on this. I'm just going to do
06:20 a spoon of this off to the side. Oh, and one right on top. Nice. We'll go ahead and go
06:25 with gravy right on top. That we want all over. All right, guys. There you go. That's
06:31 how you make a turkey roulade. It's a nice alternative if you don't want to do the whole
06:34 bird. Make this. You'll have a great Thanksgiving, guys. We'll see you next time. I'm Chef Donnie.
06:38 Peace.
06:39 Mmm.
06:40 I'm a private chef. Cook for money, yeah.
06:44 *BOOM*
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