- I want my money back, I want my money back, that’s not fair. That’s like the Dorito bag and how full it is, I don’t appreciate that, bakery. (light music) All right so everyone knows the best part of Thanksgiving is the weird political arguments that you get into with your uncle that thinks that seat belts are government tyranny but the second best part of Thanksgiving are the leftovers. You got your turkey soups, your turkey sandwiches, your turkey salads, your turkey casseroles when that stuff all gets boring, you take that turkey and you shove it into some thick cut bread and you make Thanksgiving left over french toast also if you weren’t able to have a normal Thanksgiving this year, I’m gonna show you how to roast a turkey breast for one. Also, check out the latest episode of A Hotdog Is A Sandwich where Nicole and I debate, does turkey suck? Spoiler alert, no it does not. – [Stevie] Turkey sucks! – You suck! – Turkey sucks! – We play fight. We’ve broken the recipe down to three easy steps, and you can find the time codes right there. We also got a full written recipe down in the description below so what are we still doin’ here? Let’s get cookin’. (light music) We have a boneless, skin on turkey breast, this is actually one of my favorite proteins to work with and again if you are not able to have a normal Thanksgiving and don’t wanna cook a 14 pound turkey just for yourself, this is a great alternative, I do love the actual taste of turkey meat as you can hear in the podcast I recorded the other day. So, what we’re gon’ do is we’re gonna take this turkey breast, we’re gonna pop it on there, we’re gonna take a can of food lube and you’re just gonna spray it in the air, and that’s gonna rain down on top of your turkey, you don’t actually have to do that but I wanted to do it, so we did. So now we’re gonna take some salt, some pepper, we’re doing a very classic sort of poultry combination on this so just a lot of dried herbs, a little bit of garlic powder, we got thyme goin’ in there, there’s that garlic. Marjoram, if you don’t got marjoram you can use oregano, you can use parsley flakes, you can use literally none of this. If you just salt, pepper this bird, roast it off in the oven it’s going to be super delicious. And then we got a little bit of rosemary so now we’re just gonna take this, whisk it up a little bit and normally I’m a fan of dry brining, that tends to be my go-to when I cook turkeys, but with this you really don’t need to. Who do you have to impress, yourself? I guess so, ’cause self love is the really only true form of love, ’cause here’s the thing, I had nothin’, I was hoping you had something. This is called butter, it’s like milk but like a brick. And so we’re gonna take that and we’re gonna shove it underneath the skin that way the butter kind of melts throughout the turkey so what you wanna do, grab the skin with your fist like that and you wanna kind of just like, finger in a hole. This is actually the way I do it, this isn’t a bit Maggie, I’m sorry. Get the skin, you wanna keep it attached, you don’t just wanna rip it off but we wanna give it a nice little yeah yeah, there’s like a nice little membrane you can kinda just open it like that. So then we’re just gonna take the butter, tuck it underneath the skin, fold the skin back and kinda just pat that butter in there, so that’s gonna melt all throughout that meat and it’s gonna keep it nice and juicy. Now we’re gonna take all that herb salt and I’m just gonna rub it all over the skin like such. Really sort of pat it in there, yeah there we go. The fat underneath the skin, that’s that subdermal fat, is really going to render and get nice and delicious and juicy always season the underside of your turkey bits. Never neglect your own undercarriage. Sprinkle some salt on there, that is perfect. So now we’re just gonna roast this in the oven at 400 degrees until all that fat underneath the skin has rendered out and the inside of the turkey reads about 155 degrees then we can pull it out and rest it. (light music) How’d this get here? So now we gotta make our gravy. So we’re gonna take the oven out of the turkey. Oh yeah! It’s nice and sizzlin’, see we got all that golden brown turkey meat on there, skins nice and rendered and you see we’ve got a lot of these like dark pan drippings in there. So now what we’re gonna do is we’re gonna use those pan drippings as part of the base for our gravy, but then we’re gonna add some other things. And we are actually adding some maple syrup to that gravy ’cause again we’re doing the Thanksgiving leftover thing, but we’re also making french toast. Maple, turkey gravy, you, I, I should never try and dance. So we’re gonna take some butter and we’re gonna add it to that like any gravy, we’re starting with a roux which is a mixture of butter and flour that you cook down in a pot like such. I remember, you guys watch iCarly? Yeah, we got some iCarly fans in the building (laughs)? I feel like a hack stand up right now. I learned what a roux was from watching iCarly. There’s the part where he says like “You’ll roux the day!” And iCarly is like what does roux mean? And he looks it up and goes mixture of fat and flour. She goes “He called me a fat flour?” As a way only Miranda Cosgrove could do, could we get her on the show? We have our butter melting in the pan, we’re gonna go ahead and add out flour to that and then we’re gonna stir it up. We want this to be like the consistency of wet sand. So we’re just gonna stir it together, let that cook for about two minutes until all the flour sort of absorbed into that fat and then we’re gonna add our pan drippings, that pans hot. We’re gonna take stock and we’re gonna add stock to our roux, we wanna do this about half our thing at a time, I got extra stock on hand just in case this gets too gloopy, Augustus Gloop, he was an icon. You know he fell in the River of Chocolate, sure ’cause he wanted to drink the river of chocolate, who wouldn’t at that age? But you know, I saw him just as a person who died just chasing glory like Ernest Hemmingway. You mix that stock in with the roux and you see it’s already thickened up so so nicely, we got a little lumps there, just whisk through the lumps you know and that’s a metaphor for life really, when Augusts Gloop fell into the river, he didn’t give up, no no no, he had the oompa loompas suck him through the tube (laughs) so he could breathe, I think. So you may have some questions, like what are we gonna season that gravy with? I’m so glad you asked, we got a little bit of ground thyme that’s gonna go ahead and add to that and then a little bit of coarse ground black pepper we also have a little bit of sage, just photo shop it. So we got a bunch of lovely sage, oh smell that, it’s so great sage and maple, they come together, they taste like breakfast, put that in there we got a little bit of pepper, we’re gonna add a little bit of salt. I’m gonna go ahead and add the pan drippings. Yeah it’s hot. So, we’re just gonna tip the pan over and just get all that turkey flavoring. See, what I like to do, take the turkey and I balance it precariously on a bowl and then I like to take a spatula and we’re just gonna take all that. Again, you want none of the flavor to leave the system, there’s flavor left on that pan, you gotta get it out of there, just like Augustus Gloop tried to get as much chocolate out of that damned river that’s a death trap for children. All right, so whisking our gravy, consistency is lookin’ pretty good, we can let it boil. If the gravys ever too thin you can just let it reduce down, all that waters gonna evaporate out and then you’re gonna be left with a thicker gravy, if your gravys too thin, mix some cornstarch with some water, you can also mix flour with water but it’s not my favorite ’cause then you taste the raw flour and add a little bit of maple syrup. All right, this is the real stuff, get the Log Cabin, it’s got the corn syrup, okay fine. Let’s give it a taste. That aint no real maple syrup. That’s the good stuff. It’s really incredible though, you get all that roasted turkey flavor and that’s coming from all those like dark pan drippings that we scraped off into there. You’re gettin’ the sweet from the maple, it’s got a very weird gravy-ish but also syrupy consistency which I’m really loving for this french toast. And now we’re just, we’re just gonna go ahead and stuff some toast just the way that Augustus Gloop stuffed his face with all that fetted river chocolate covered in mosquitoes. (light music) Charlie Bucket, you selfish piece of trash. You could’ve auctioned off that golden ticket for a million dollars, your family is eating cabbage soup! Your parents are dyin’ in a bed and you just wanna go to the factory, you could’ve fed them for a year! So what we’re gonna do, we got these nice big old loaves of brioche. So I’m just gonna trim off the ends. You can keep these you can boil ’em into a soup to feed a family like Charlie Bucket’s. All right, so we’re gonna slice this real thick. That’s a big old honkin’ french toast. So we’re slicing these real thick ’cause we wanna fit as much left overs into them as possible we’re gonna take our pearing knife and now we gotta do surgery on a bread, you seen me do surgery on a grape, now we gotta do surgery on a bread. We’re gonna slice into it, open up a large, enough cavity to just stuff, we’re not hollowing. I want my money back, I want my money back, that’s not fair. I paid for the whole loaf of bread, you’re giving me like 75 to 78% of bread here. That’s like the Dorito bag and how full it is, I don’t appreciate that bakery. Let’s shove our left overs in there. So we got my favorite, green bean casserole. It doesn’t turn over, it’s like a blizzard from Dairy Queen. Now I’m gonna take some of this and I’m gonna stuff it inside there this is my favorite thing though, this is three ingredients, this is canned green beans, French’s fried onions and cream of mushroom soup. And now, just yep, I’m goin’ fingers, yeah who am I kiddin’, I’m goin’ fingers. All right we got our green bean casserole. Now we gotta take some mashed potatoes. My apron came undone. Shake free like a wild animal from its shackles. Now we’re gonna take some mashed potatoes, we’re just gonna get that in there, that’s good. What there’s, what do you want me to do? What tool do you want me to use? Here we’re gonna use the back of this knife, there we go, that’s good, okay so we got our greenbean casserole and our mashed potatoes in there and now what is Thanksgiving without some candied yams. Just gonna (woman laughing) – [Voice] This is the stupidest thing we’ve ever made. – What do you mean? No it’s not, it’s not stupid! I’m gonna take a yam and I’m just gonna do a little, and of course this is coming from the GMM episode. Breakfast dinner versus dinner breakfast so if this is absolutely garbage, blame Rhett and Link, not me. – [Voice] Josh, apparently you’ve sweated your microphone off? – It kinda, here. You can hear, you can hear me now, hello U S and A. Okay so what we’re gonna do is we’re just gonna keep, go ahead and shove some of that sweet potatoes in there. We’re gettin’ only about 30% of the way in so you really wanna kinda force it. Now we’re just gonna go ahead and take some of that turkey flesh that we just roasted, again if you weren’t able to have a normal Thanksgiving, I know that these are really crazy times and I think we’re all really holding it together you know as best we can you know, some people they could go a little crazy in these times but not us, not us, everythings pretty normal around here. Go ahead and shove that also in there. So all we gotta do now is create. (soft music) Was grandpa Joe just faking his injury the whole time? He was bed ridden for years and then he just gets up to prance around, do a little dance with a cane, it’s not cute. And so we’re just gonna add some milk to those eggs. And then of course a little bit of maple syrup. And then a little bit of cinnamon, salt and we’re just gonna whisk that. This is just creating a basic custard, you know most french toast starts with the same thing and we’re really treating this like any other french toast except for the fact that you saw me finger about four ounces of turkey in there. That’s different. Great, french toast is all whisked up, that’s not french toast. So we’re gonna take a fair amount of butter, this is the hardest butter in the world. (woman laughing) It’s like an everlasting gobstopper. You gonna create candy that you only have to eat once? Where’s your return market on that, ya idiot! Willy Wonka is a criminal. So, we got our butter melting in there and we have our perfect french toast. We’re just gonna soak that in custard. Again, you want the egg to kind of soak into the exposed sweet potatoes. So what I’m gonna do is I’m gonna take a little bit of cranberry sauce, we got the good stuff, just gonna drop that right in there and then we’re gonna melt down some hot sauce with it. So, we’ve never done this before but a working assumption is that the cranberry sauce is gonna melt down with the hot sauce to create a cranberry hot sauce to go on our maple syrup gravy, to go on our garbage left over french toast, this is really good, you should make it, it’s really delicious. And so, we got this soaked. It’s just, the middle is falling out and then we’re just gonna go ahead and griddle that for about eight minutes on each side and then we’re gonna flip it and then we’re gonna throw it in the oven, let it roast off. Yeah, that’s all I got for ya. All right so wow, this Thanksgiving left overs french toast looks absolutely amazing, I wish you had smell-ivision, I wish you could be here to just take in all the aromas it’s like you thought that the main course was on Thanksgiving, no no no, it’s right here and right now, so check this out. Oh my God, look how golden brown and delicious that looks you can smell all the cinnamon from that custard coming through and then we have all that savory, lovely turkey in there, I cannot wait to taste this, let’s go ahead and skip all through this now. (kitchen timer) We have the french toast that is baking off in the oven, should be done by now. What we’re gonna do first is we’re gonna take some of that gravy and I’m actually gonna create a bed of gravy for this french toast to go on, just make it like a nice pool, really fill up that plate, that’s a good gravy to french toast ratio. What is a gravy to french toast ratio? That doesn’t exist! Now it does! And I’m just gonna place our french toast right on top. Then nestle it into that gravy, yeah you see it sort of pooling out that’s nice and lovely. We’re gonna take our cranberry hot sauce and I’m simply just gonna drizzle that it’s kind of like a syrup and just get it all across there. Two marriages of flavors, two marriages of such diverse cuisines of American breakfast food and Thanksgiving coming together into one. I cannot wait to dig into this but first, the oompa loompas! (light music) What a journey it was to get to here but I’m super happy where we landed, this french toast looks absolutely incredible. I’m just gonna dig in and take a bite. Cut this bad boy in half, see what kinda stuffage we go. These stuffage levels are rockin’ about 70%, that’s not bad stuffage level from what I wanted, all of the leftovers kind of melted into a goo on the inside which is again, that was the chef’s intention. But you can tell all the good finger work that we did really paid off, got nice and custardy in there, we’ll take a bite. This is wetter than most french toast, huh? (laughs) It’s pretty good though. You know what it is? It’s that cranberry hot sauce. It’s the perfect mix of sweet and savory. I’m not gonna say that you have to do this with your french toast leftovers, no! Should you do it, eh sure! Well, we’re gonna get a second opinion on this because I’m gonna use the patented Mythical spork extender sporkpoon 3000 this is the upgraded version. We’ve cleaned it with a Lysol rag, that’s how we upgraded it. And Lisa, you ready to get sporkpooned? – Oh my gosh, happy Thanksgiving everyone! I’m so ready! – (laughs) That’s what you have to say? All right Lisa, I’m gonna try and get you a good little bite here, yeah. – You have gotten so much better at this. – Yeah. – It’s not easy. – I’m pretty athletic so. Did I get it? – You did it! – [Josh] Ah, and Lisa eat it quick! Go go go go go! – I’m thankful. – Run! – To be here in The Mythical Kitchen. – Shut up and eat the sporkpoon! Is that not the wettest french toast you’ve ever had? – Mhm, it is wet. (Josh laughing) It is good, it’s very sweet still. – Uh-huh. – Man, that was good. That’s so good. – You seem surprised. – No, I thought it would be good. I’m still chewing it. – Yeah, what are you thankful for? – (laughs) I’m thankful to be here in The Mythical Kitchen with all of you, what about you, Josh? – Oh I’m thankful for all of you who clicked into this video and I’m thankful for the fact that you stopped by The Mythical Kitchen, I’m thankful for the fact that we come out with new videos every week and I’m thankful that you all are listening to our podcasts every Wednesday wherever you get your podcast. I’m thankful that you follow us on Instagram @MythicalKitchen I’m thankful that you post your mythical dishes under #DreamsBecomeFood, I’m only thankful for content is what I’m saying. Oh and family? See y’all next time. You can cook up your own feast while wearing the Mythical Kitchen apron, available at Mythical.com.