Who got a hair in the food? Um. Morgan, Morgan, pan over to Lily. That looks really dark. No, it looks like your hair. It’s light. That’s not my hair. I bought it. Hey, welcome to Mythical Kitchen, where dreams become food. All right now Thanksgiving is hurdling towards us like the boulder hurdling towards Indiana Jones. You know I’ve never seen that. I just know the reference. And that means one thing in Mythical Kitchen. That means getting weird with turkey. Not like that to be clear. Although we could change our only hams to only turkeys. I don’t know, if you got an extra 10.99 a month, hit me up. We’ll see what we can do. But last year we did a Nashville hot turkey and we fisted some mac and cheese in there. I guess we did get weird with turkey. We’ve also done a Panda Express turkey. But today I wanted to take it up to another notch. We are doing an entire Taco Bell inspired Thanksgiving feast. That’s right, the most thankful time of the year and the most diarrheaed upon fast food bathroom, I thought I had a better thing to say. And then that’s what came outta my mouth, are finally coming together. So we’re making a Doritos Locos turkey. We’re gonna do some chalupa stuff and we’re doing a nacho green bean casserole. We’ve broken down the recipes into three distinct steps and or dishes that are there. You can see them, they’re all there. And then recipes we have right down in the description. Also, I have very short jorts on today. Let’s get cooking. You know, many people focus on the thanks part of Thanksgiving, but I want you to focus on the giving part. So give the greatest gift of all this holiday season. Mythical Kitchen oven mitts. Some buy diamonds, some buy a pet Corgi. Well, those are an abomination. They were bred to have terrible breathing problems. And you know what don’t have breathing problems? The Mythical Kitchen oven mitts. Unlike a Corgi, they can help you grab hot pans outta the oven. And also they look pretty cool, almost as cool as a Corgi. I love having… I love not scripting anything for the merch plugs. They just let me run with whatever. And then you’re just talking about Corgis. Right now we’re making a Doritos brine turkey. I know what you’re saying. What the hell? The hell? What the hell? Yeah, me too. So we’re taking a turkey, it’s like a chicken but giant. We eat it on Thanksgiving and we have… We’ve brined it for two days. I’m a big fan of wet brinding turkeys. Dry brinding, I love for chicken. It’s just salting the skin on the outside, letting it sit. But to me, turkeys, you have to cook them for so long anyways that you’re never gonna get perfectly crispy turkey skin. And so for me, I’m just like soak it in flavorful liquid. So that’s why we got salt, sugar, pepper, corn, cilantro, jalapeno. And then we just threw some straight up Doritos on there to see if any corn flavor soaks through the bird meat. I doubt it will, but why not. You know, we had an extra bag of Doritos. Now we got this. All right, so what you gotta do… Woo, cold. Ooh, I bet the turkey thinks my hands are cold. Take the turkey out. Holy snikeys. That’s great. What you want to do… I don’t know if y’all are seeing this. Listen, I’ve cooked some stuff in my life. I ain’t never seen what’s going on here before and that’s something special and we can all be thankful for that this holiday season. From our home to yours. I should tell you what we’re doing. So I don’t think I’ve explained this. We’re making a Doritos Locos turkey. Taco Bell can Doritos Locos via a taco. People said they didn’t have the technology to do it. Well, we can certainly do it with turkey. We’re gonna rub it down and a spicy nacho… Oh. Great, we’re gonna rub it down with a spicy nacho compound butter and yeah, cooking’s so gross. This was just like a living animal with a soul at some point. And we just like slaughtered it, plucked out its feathers. I’m like shoving bounty paper towels in it’s butt hole, not a sponsor. You know, yeah, I’m gonna tie the legs together right now. You don’t have to do a full dress on a turkey but tying the legs together make sure that they just get cooked nice and evenly. Do a little bondage action. I believe they call it shibari. Little puck of butter. Basically we just made a really spiced up butter and add a little bit of cheddar cheese powder to it. If you don’t wanna use cheddar cheese powder, you don’t have to. But I just really wanna taste some cheesy turkey and now we’re just gonna… This isn’t working. All right, it’s cool. Now you just gotta… God dang it. Yeah, this is where we’re at, you know. And all of us end up at this place on Thanksgiving one way or another. Sometimes little hand action can only go so far. So we’re gonna pop this in the microwave real quick. I’ll be back. There we go. Okay, well you know that’s working. So we’re gonna base this more with butter. I don’t even know like what the hell I’m doing anymore. If you just rub butter all over the skin, the butter’s gonna melt, it’s gonna make the turkey nice. We did find that during the busting Thanksgiving turkey Mets episode. All right, get that in there. That’s nice. That basting really does work. It really does just create more tender juicy meat. Despite all the naysayers out there, it’s a good technique. So… Turkey, you dig that. Throw it on a roasting pan. I don’t care about stuffing a bird with aromatics. I never thought that really did nothing. So I’m not gonna do that. We could have shoveled till it was up that bird bum. But we actually are making a chalupa stuffing. Chalupa dressing, I guess. Because it’s not being in the hole. Some people tuck the wings. I don’t know, I find it pretty easy just to toothpick them in. You put this in the 365 degree oven until the butter melts. And then we’re just gonna go ahead and tent that with some foil and we’re gonna base it periodically and then… Now we get to cooking our sides. Pretty bird. Pretty bird. Hey friends, welcome back to Thanksgiving with Josh. We’re here. We got the whole family. Say, hey family. Hey, family. Aren’t they so cute? My favorite thing about cooking for Thanksgiving is I mean, one, the smells. Come on. It’s the smells and the fact that we’re all thankful. And then it is the heated political discussions that involves you never being allowed back to your family’s thanksgiving ever again. And so you have to create new traditions. We have some McCormick taco seasoning. It’s the best taco season in the game. Could you make your own own taco seasoning from scratch? Yeah, absolutely. But they put it all with a bunch of starch and whatever in this little pack. And I need it. Daddy needs it, daddy needs this. Mm, I’m gonna add some more. That is good. So we got some taco seasoning in there. Honestly again, great shortcut for home. We’re gonna add some mirepoix. I was just about to say I like doing traditional stuffings. This is a Taco Bell chalupa stuffing. Not traditional, but what I love doing is following like the traditional rules of stuffing. Like I love doing like a sausage stuffing. I’ve done a bacon stuffing before. But you take like a little bit of meat, you add mirepoix to it, you add some fun little fall seasonings, like this is dried thyme right here. You toast that up in the fat Sage. Sage is one of those things that literally just reads Thanksgiving. It’s got that kind of, you know, soapy herbaceous taste that all the kids love. And so we’re adding that to this. And then you let the mirepoix cook down in the animal fat, get all spices toasted. And you see, Maggie, zooming on the scum on the pan. Chalupa, chalupas are a… It’s a flatbread taco is what it is. Chalupa actually in Spanish means like little boat and there is a very specific regional taco, that has nothing to do with a Taco Bell syrups. But I wanna try and make stuffing with a flatbread. So I think the chew is gonna be nice. It’s still going to absorb a fair amount of liquid and it’s gonna give you that texture of chalupa Taco Bell. Once you dip it in the Baja Blast it already gets soaked through. You know what I mean? So you might as well just make it wet with delicious stuffing ingredients. So I’m gonna kind of cube this up. You could like hand tear the bread free of stuffing, you know, and some people like that, you know, level of variation. But as a perfectionist, one thing I want you to take away from when I cook is that is that perfectionism is not a bad thing. All right. I’ve successfully cut a lot of bread which is great news ’cause we needed it. And so that’s now going in there. Mm. It’s already too much bread. Hold on, you know what? Check this out. Snack and bread, bingo. I’m gonna add a little bit of cheese in here ’cause chalupas, you gotta have the orange cheese and I think this is gonna create a nice sort of like binder. One year in college, I really did just eat a taco 12 pack for Thanksgiving by myself. That’s what this is inspired by. A good family memory. Hell yes. All right, and we take that. I think we can just do this. I think we can just dump it all in there, right? Stuffing is really about feel. This is gonna melt the cheese and it’s gonna look a little unappetizing right now, but, but, but, but later it also will. I’m gonna mix this all up. You really wanna mix it. You don’t wanna mash it, you wanna fold it, starting the outside in. We got a nice lubed up casserole dish right here and we’re gonna take our beefy bread slop. Hell yeah, this is gonna be so good. You have little faith, you don’t even know what good this is gonna be. That is lovely. Incredible. All right, so we got our beefy bread slop. Great, so we’re just gonna fly this in the oven and got some finishing touches, but now we gotta make the star of every Thanksgiving table family trauma. I meant green bean casserole. We got a… Got is not the right word. We am making green bean casserole. This is something that I have every single Thanksgiving. Been eating this since I was a kid. There is a couple though, technical steps you have to take. Like one, you gotta open a can of green beans. Couple of them sometimes. Then you gotta get some of the liquid out and then you gotta go, you know, dump in there. We’ll save these to get the ratios right. And then condensed cream of mushroom soup, which I can advocate using as a substitute for mayonnaise on your sandwiches. Yes, that is something I’ve done. I am an American hero. We’re gonna dump all that in there. And the best part about it is that though it is soup, it is still a solid. And so then we’re gonna take nacho cheese. This is where the Taco Bell aspect comes into play. I really wanna see what this taste like if you dump nacho cheese in it. Traditionally it’d just be green beans, cream of mushroom soup and then you top it with French’s fried onions. But I wanna go about 3.2 to 2.6 ratio of the cream of mushroom soup to the nacho cheese. And then now again, you wanna gently fold it because these green beans have been boiled for so long. They’re meant for the toothless community and as a member of the soft tooth community, we’re kind of like this. As far as the ratio of how much vegetable to solid soup goo, it’s really a feel issue, you know. It’s like making croissant, you know. You know how stretchy the dough should be or whatever. I never made a croissant so I don’t really know. Trevor, that’s right. Dough stretchy? You’re so wrong. Thanks, Trevor. Appreciates you, buddy. Happy Halloween or whatever the hell it is. Now we’re gonna dump our sloop in there. I actually, one year I made my own condensed cream of mushroom soup. I literally made a cream of mushroom soup and then slowly boiled it and stirred it for about three hours to condense it, to then mix with green beans that I boiled for about an hour to get the exact texture of canned green beans. And I made my own fried onions. I did the whole thing. Everything from scratch, it took hours just to make it taste like the canned stuff and it tasted exactly like it. I was like, hmm, probably should have bought the cans. We’re taking a bunch of tortilla chips. Typically French’s fried onions on this but instead we doing tortilla chips and it is in the world’s largest hefty bag. These are the actual bags that Jeffrey Dahmer used to put the heads of his victims in there. And speaking of Jeffrey Dahmer. Oh, I told Trevor I was gonna do a bit about Jeffrey Dahmer and he was like, “how could you possibly fit that in a cooking show?” This is where it is. All right, so now we’re just gonna palm heel strike. Ice, ice, ice these up. We’re gonna use this as a crumb topping. We added a little bit of onion powder to it to kind of give it that French’s fried onion feel. It’s fun. All right. What? Oh dude, like nine of the top 12 podcasts in America are just true crime. It’s weird. It’s weird stuff, man. So we’re gonna top this casserole with it. Who’s your favorite serial killer? All right, cool. So you’ve topped this with chips, that’s pretty cool. Put that in the oven. You got a nice little appetizer salad if anybody wants it. You can just puree that. Call it devil green beans. Put it on some toast. We’re gonna pop this in the oven about… How long y’all reckon that’d take? About half an hour? Yeah, half an hour. Get nice and brown now. Now, I reckon we’re ready to eat. You ready to eat? Shh, shh. Do y’all hear that? What? It’s the Thanksgiving fairy. They’re calling and they’ve left us a gift. Oh and this is really special. It’s birthed. It’s birthed. The steak burrito. It’s going to be a good year. The sorghum harvest will be nice. I don’t understand what Thanksgiving is. The what harvest? Y’all ready to eat? Yeah. Yeah. Start dishing us up some sides. I’m sorry. Okay. Pass out the plates, brother Trevor. I’m starting to hacking out this turkey. There you go. This is the proper way to carve a turkey. It’s like hacking down a– Here you go. Who wants a leg? I like legs. What do I do with the plate now? I like dark meat. I’m a thigh man. Here I’ll get you a thigh. Give your plate, Trevor. I will serve for you. Thank you. Oh there’s… There’s her hair. Wow, this is very cheesy– Whose hair is it? Yeah, are y’all excited? Who got a hair in the food? Morgan, Morgan, pan over to Lily. That looks really dark. No, it looks like your hair. It’s light. That’s not my hair. I bought it. Josh is massacring the turkey. Can I have some stuffing? Yeah, I got you. Is there hair in it? You can put it in there. That’s fine. I don’t… I can’t hold another plate, Lily. Here you go. You didn’t put no stuffing on that one. Give me the stuffing. Guys, can we have one Thanksgiving without a fight? Okay, then we got a full plate. Gravy me. Here you go. I want some white meat. Slap it. Slap it on there. Oh, that’s a lot. Yeah, you just really slathered that in gravy. You forgot me. Is this mine now? It’s up there. I must not be your favorite child. Stuffing. No, it was Lily. This one needs a casserole. This one needs a green bean. I got you. Gravy, Lily. Gravy. I cook nice. I understand why people sit around a table. Why? What do you mean? It makes sense. Before we eat, everybody has to say what they’re thankful for. Lily? I’m thankful for you guys making me so normal. Hmm. That’s great. You mean like making you– I’m sarcastic. Making you seem normal? Yeah. Yeah. That’s the kind of what– Like you think that you were less normal when you came here? I think that I was more normal and then you guys made me even more normal than I was before, so. I don’t understand the logic but I’ma agree and I’m glad she’s thankful. I’m thankful for my parents because even though I’m stupid on the internet, they still love me. Aw. I’m thankful that we live in the Matrix and that none of this is actually real and that once the computer simulation stops that we’re just kind of gonna be reborn in another simulation. There’s only a fixed amount of consciousnesses within the hardware. Suppressing. I’m thankful for Taco Bell. Thank you for being worth the runs. Do we eat now? Oh, eat? I can’t tell what’s on my plate because of all the gravy. There’s a lot of brown, it’s a lot of brown slops. It tastes like toastada lasagna. Wait, let me try the turkey. The cheddar in the turkey is giving deli sandwich, which I love. You’re getting the Dorito fingers on it. This is just a good turkey. Dude, the stuffing might be the greatest food I’ve ever eaten. That’s what I’m saying. It tastes like a nice enchilada lasagna, it’s so good. You get going on the stuffing, dude. It’s the greatest food I’ve ever eaten. Oh man. Why is that so good? What is that? I think it’s fire sauce. Yeah, you know, I got fire sauce on my… It’s so good. Would you make this for your actual Thanksgiving? Like do you think any of this food actually has like legs beyond the internet show? For a Friendsgiving? Yeah. Yeah, yeah. It’s a theme. Unironically, the stuffing does. I’m not kidding. It’s so good Actually amazing. I already ate all the stuffing off my plate and we’ve been eating for like 30 seconds. The change in texture from using like the flatbread like that kind of chalupa shell gives it extra chew, which is nice. Ground beef taco seasoning super simple. The turkey, great. But, you know. Kind of covered a turkey and nacho cheese powder, so you know what’s not to love about that. I believe, you know, I think it’s fun playing with your food on Thanksgiving. Especially a Friendsgiving if you’re not trying to like ruin your family’s day, you know. Because there is always that one cousin who’s really particular. Yeah– Nah, I would ruin my family’s day. You have real one happy Thanksgiving too. If you do make this for your own Thanksgiving, Friendsgiving, what else you got out there, we have a link in the description to send us the form. Oh, V’s hacking at the coconut. Cheers, happy holidays. A new Mythical Kitchen creature approaches. The pizzacock is here and available on a brand new apron. Come face to face with the Mythical Kitchen pizzacock apron now at mythical.com.