>>
back with more of "today" right after this. ?
>>>
time to take you into today's holiday kitchen for a cajun thanksgiving.
>>
if you're looking for something a
little
different to do with your turkey, chef jimmy has your recipe. owner of the seventh heaven in chicago. i know you do a couple of
secret things
. one of them involves these cubes of butter.
>>
a lot of butter.
>>
what do we do with those?
>>
i like to take the butter and kind of put it under the skin. it's kind of forcing the breast to be nice and moist.
>>
you just shove it right in there?
>>
right in there.
>>
obviously you're adding a whole bunch more calories to a very lean bird.
>>
before we put the stuffing in, we throw some more butter inside.
>>
what does it do when you put it in between the skin and --
>>
because then it's just like basting the
white meat
there. it's so good.
>>
okay.
>>
and then we're going to take a
little
bit of creole seasoning. put a
little
bit on there.
>>
what is that you're putting on there?
>>
put a
little
bit over for you guys. a
little
bit of creole seasoning. i like that. i like that.
>>
got any cheese? just kidding.
>>
i tell you what, butter and cheese are good things. that was the last segment.
>>
yeah.
>>
a
little
bit of
jamaican jerk
seasoning also. we're doing a
little
twist on it this time.
>>
jamaican jerk
seasoning.
>>
and then we're going to take some jerk marinade.
>>
and where do you get this stuff?
>>
i have a recipe for it, otherwise any grocery store will have it.
>>
you're basically making a jerky.
>>
yeah. look at that. very nice.
>>
i'm enjoying this.
>>
nice to touch the bird, you know? it's a good thing.
>>
now, at this time kind of the secret where you're going to get an always perfectly brown bird, we take a
little
kitchen bouquet
, just --
>>
that's the stuff you use on meatloaf. it gives you like a
little
crust.
>>
what is that?
>>
it's the best stuff. it gives it like a crust, doesn't it? called
kitchen bouquet
. it's the best stuff.
>>
you rub it in?
>>
you just rub that in. and you're going to get a fantastically brown turkey every time.
>>
and don't forget the legs, right? and underneath --
>>
you want to bake this --
>>
how long?
>>
15 minutes a pound. you want to bake this under some carrots. a
little
butter on top.
>>
you've got a lot of butter going on.
>>
it's perfect.
>>
all right. my turkey's very happy.
>>
we're not doing a lost weight segment after this, are we?
>>
no. then the front?
>>
come around the front. let me get my hands a
little
cleaner. perfect. perfect. even more perfect. we take that. and then we've made some
jamaican jerk
cream sauce
, kind of a twist on a regular --
>>
look how beautiful.
>>
that's so delicious.
>>
that's gorgeous.
>>
are we going to take a bite of that or no?
>>
definitely.
>>
so you're going to put this sauce on top of that?
>>
right.
>>
what did you say this is?
>>
that's cornbread stuffing --
>>
the juice oozing out of that.
>>
look at that.
>>
this is the real deal.
>>
come on.
>>
is it great?
>>
oh, my gosh. that is so moist.
>>
isn't that nice? and then we'll take a
little
bit of our --
>>
you're putting more stuff on it?
>>
the country gravy. oh, my gosh. you've got
collard greens
.
>>
i'll take it right like that. just right there.
>>
perfect.
>>
sweet potatoes
. we have some
red beans
and --
>>
tell us about this one.
>>
this is kind of a different take. this is turkey and wild mushroom etoufee with
sweet potato
polenta.
>>
you're killing me.
>>
where's the recipe for that?
>>
it's secret.
>>
he won't give us the recipe.
>>
i have it on seven.com, and it will be there for you.
>>
hoda, you are going to die.
>>
i probably will. mm!
>>
the crew can't wait till we leave and they can scavenge --
>>
delicious.
>>
heavenonseven.com?
>>
yes.
>>
heavenonseven.com. we'll be right back with more of "today" on nbc. ?q@a@w
>>>
so we forgot to say that yesterday we went back
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