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THE MOISTMAKER INSPIRED BY FRIENDS

Picture for The Moistmaker inspired by Friends

9,167,199 views  I never watched Friends but I couldn't google "thanksgiving sandwiches in television and film" without getting about a billion Ross Geller references. Disgusting as the word "moistmaker" is, it makes a damned fine sandwich out of your delicious turkey day leftovers.

US

original

metric

INGREDIENTS

DIRECTIONS

Turkey

INGREDIENTS

For the Turkey

For the Turkey

fresh turkey, any size

1 fresh turkey, any size

kosher salt

2 cups kosher salt

baking powder

1 tbsp baking powder

chopped carrots, celery, onions

6 cups chopped carrots, celery, onions

For the Turkey gravy

For the Turkey gravy

butter

3 tbsp butter

flour

3 tbsp flour

turkey stock

2 cups turkey stock

salt & freshly ground pepper, to taste

salt & freshly ground pepper, to taste

soy sauce

1 tbsp soy sauce

TOOLS

measuring cups and spoons set

measuring cups and spoons set

Chef’s knife

Chef’s knife

cutting board

cutting board

poultry shears

poultry shears

paring knife

paring knife

rimmed baking sheet

rimmed baking sheet

wire rack

wire rack

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

fridge

fridge

oven

oven

whisk

whisk

meat thermometer

meat thermometer

medium saucepan

medium saucepan

DIRECTIONS

1.

For the Turkey

fresh turkey, any size

1 fresh turkey, any size

1.

Butterfly the turkey: use a pair of strong poultry shears to remove the spine from the turkey - reserve for gravy.

fresh turkey, any size

1 fresh turkey, any size

Chef’s knife

Chef’s knife

cutting board

cutting board

poultry shears

poultry shears

2.

Cut around the wishbone using a paring knife and remove it from the bird, and use the poultry shears to place a deep cut in the center of the breastbone from the back, so it's easier to crack.

fresh turkey, any size

1 fresh turkey, any size

paring knife

paring knife

cutting board

cutting board

poultry shears

poultry shears

3.

Flip the bird over, and press down between the breasts to flatten the turkey. Place on a large rimmed baking sheet - combine the salt and baking powder in a medium bowl, whisking until well-incorporated.  Liberally dust the bird with the salt, until it looks like it's been covered in a light snowfall.

kosher salt

2 cups kosher salt

rimmed baking sheet

rimmed baking sheet

mixing bowls

mixing bowls

whisk

whisk

4.

Refrigerate, uncovered, overnight.

For the Turkey

For the Turkey

fridge

fridge

rimmed baking sheet

rimmed baking sheet

5.

Preheat oven to 400°F.

oven

oven

6.

Brush the salt off the turkey entirely, and place on a wire rack.

fresh turkey, any size

1 fresh turkey, any size

wire rack

wire rack

7.

Line a rimmed baking sheet with the chopped vegetables, and place the turkey and rack on top.

fresh turkey, any size

1 fresh turkey, any size

chopped carrots, celery, onions

6 cups chopped carrots, celery, onions

rimmed baking sheet

rimmed baking sheet

cutting board

cutting board

Chef’s knife

Chef’s knife

wire rack

wire rack

8.

Roast for 90-120 minutes, depending on the size of the turkey - breast should register 155°F, while the thighs register 175°F.

For the Turkey

For the Turkey

oven

oven

meat thermometer

meat thermometer

9.

Allow the turkey to rest for 30 minutes before carving and serving.

For the Turkey

For the Turkey

10.

For the Turkey Gravy

1.

In a medium saucepan, heat the butter over medium heat until foaming.

butter

3 tbsp butter

medium saucepan

medium saucepan

2.

Add the flour and whisk together, cooking for about a minute, until the raw flour smell dissipates.

flour

3 tbsp flour

whisk

whisk

medium saucepan

medium saucepan

3.

Slowly stream in the turkey stock, whisking constantly, until completely combined.

turkey stock

2 cups turkey stock

whisk

whisk

medium saucepan

medium saucepan

4.

Cook at a bare simmer until desired thickness is reached - season with salt and pepper and soy sauce.

soy sauce

1 tbsp soy sauce

salt & freshly ground pepper, to taste

salt & freshly ground pepper, to taste

medium saucepan

medium saucepan

whisk

whisk

Turkey Stock

INGREDIENTS

vegetable oil

1 tbsp vegetable oil

turkey spine (see above), cut into two inch lengths

2 turkey spine (see above), cut into two inch lengths

large carrots, peeled and cut into three inch segments

2 large carrots, peeled and cut into three inch segments

onion, peeled and quartered

1 onion, peeled and quartered

stalks celery, cut into three inch segments

2 stalks celery, cut into three inch segments

sprigs fresh thyme

7 ½ sprigs fresh thyme

parsnip, peeled and halved

1 parsnip, peeled and halved

turnip, peeled and quartered

1 turnip, peeled and quartered

whole black peppercorns

1 tbsp whole black peppercorns

of fresh parsley

handful of fresh parsley

head garlic, halved widthwise

1 in head garlic, halved widthwise

bay leaf

1 bay leaf

TOOLS

measuring cups and spoons set

measuring cups and spoons set

Chef’s knife

Chef’s knife

peeler

peeler

metal tongs

metal tongs

cutting board

cutting board

large saucepan

large saucepan

paper towels

paper towels

cheesecloth

cheesecloth

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

DIRECTIONS

1.

In a large saucepan, heat vegetable oil until nearly smoking.

vegetable oil

1 tbsp vegetable oil

large saucepan

large saucepan

2.

Brown the turkey spine pieces until well-browned on both sides.

turkey spine (see above), cut into two inch lengths

2 inch turkey spine (see above), cut into two inch lengths

large saucepan

large saucepan

metal tongs

metal tongs

3.

Add remaining ingredients to the saucepan, and cover with cold water.  Bring to a gentle boil, and lower heat until barely simmering.

large carrots, peeled and cut into three inch segments

2 inch large carrots, peeled and cut into three inch segments

onion, peeled and quartered

1 onion, peeled and quartered

stalks celery, cut into three inch segments

2 inch stalks celery, cut into three inch segments

sprigs fresh thyme

7 ½ sprigs fresh thyme

parsnip, peeled and halved

1 parsnip, peeled and halved

turnip, peeled and quartered

1 turnip, peeled and quartered

whole black peppercorns

1 tbsp whole black peppercorns

of fresh parsley

handful of fresh parsley

head garlic, halved widthwise

1 in head garlic, halved widthwise

bay leaf

1 bay leaf

large saucepan

large saucepan

4.

Skim the scum from the surface of the stock as it rises for the first 30 minutes, and continue to cook for at least 4 hours, up to 12, at a bare simmer.

paper towels

paper towels

large saucepan

large saucepan

5.

Strain through cheesecloth, and keep warm for use in gravy and stuffing below.

cheesecloth

cheesecloth

mixing bowls

mixing bowls

Sage-Sausage Stuffing

INGREDIENTS

loaves white country bread, cut into three quarter cubes

2 loaves white country bread, cut into three quarter cubes

plain pork sausage

1 pound plain pork sausage

bacon fat, optional

2 tbsp bacon fat, optional

large yellow onion, chopped

1 large yellow onion, chopped

stalks celery, chopped

6 stalks celery, chopped

minced fresh sage

¼ cup minced fresh sage

minced thyme

2 tbsp minced thyme

indiscriminate amount of parsley

indiscriminate amount of parsley

eggs, beaten

3 eggs, beaten

salt & freshly ground pepper, to taste

salt & freshly ground pepper, to taste

butter

1 tbsp butter

TOOLS

measuring cups and spoons set

measuring cups and spoons set

Chef’s knife

Chef’s knife

cutting board

cutting board

baking sheet

baking sheet

high walled sauté pan

high walled sauté pan

oven

oven

wooden spatula

wooden spatula

mixing bowls

mixing bowls

whisk

whisk

casserole dish

casserole dish

DIRECTIONS

1.

Dry the bread pieces in a low oven (200°F) for 1-2 hours, until crisp.

loaves white country bread, cut into three quarter cubes

¾ inch loaves white country bread, cut into three quarter cubes

oven

oven

baking sheet

baking sheet

2.

Preheat a large, high-walled sauté pan, and cook the pork sausage until browned and plenty of fond has formed on the bottom of the pan.

plain pork sausage

1 pound plain pork sausage

high walled sauté pan

high walled sauté pan

3.

Set the sausage aside, reserving the sausage fat. Add the sausage (and optionally, bacon) fat back to the pan, and add onions.

plain pork sausage

1 pound plain pork sausage

bacon fat, optional

2 tbsp bacon fat, optional

large yellow onion, chopped

1 large yellow onion, chopped

high walled sauté pan

high walled sauté pan

wooden spatula

wooden spatula

4.

Sweat onions over medium heat for 2-3 minutes, and add celery, sage, and thyme. Sauté for an additional 3 minutes, until celery has softened, and add parsley and cooked sausage.

large yellow onion, chopped

1 large yellow onion, chopped

stalks celery, chopped

6 stalks celery, chopped

minced fresh sage

¼ cup minced fresh sage

minced thyme

2 tbsp minced thyme

indiscriminate amount of parsley

indiscriminate amount of parsley

high walled sauté pan

high walled sauté pan

wooden spatula

wooden spatula

5.

In a large bowl, combine bread and meat mixture - add eggs and mix. Add 2-4 cups of turkey stock, until bread is very saturated but still retains its shape.

eggs, beaten

3 eggs, beaten

loaves white country bread, cut into three quarter cubes

2 loaves white country bread, cut into three quarter cubes

plain pork sausage

1 pound plain pork sausage

bacon fat, optional

2 tbsp bacon fat, optional

mixing bowls

mixing bowls

wooden spatula

wooden spatula

6.

Season with salt and freshly ground pepper.

salt & freshly ground pepper, to taste

salt & freshly ground pepper, to taste

high walled sauté pan

high walled sauté pan

7.

Generously butter a casserole dish, and fill with stuffing.

butter

butter

casserole dish

casserole dish

8.

During the last 30 minutes of the turkey cooking, bake, covered, for 20 minutes - uncovered for the final 10.

casserole dish

casserole dish

oven

oven

Cranberry Sauce

INGREDIENTS

cranberries

1 pound cranberries

sugar

1 cup sugar

red wine

¼ cup red wine

water

1 ½ cups water

cinnamon

1 stick cinnamon

freshly grated nutmeg

½ tsp freshly grated nutmeg

orange, juiced

½ orange, juiced

segment of orange peel

3 inch segment of orange peel

TOOLS

measuring cups and spoons set

measuring cups and spoons set

peeler

peeler

Chef’s knife

Chef’s knife

cutting board

cutting board

medium saucepan

medium saucepan

DIRECTIONS

1.

Combine all ingredients in a medium saucepan - bring to a simmer, and cook until it reaches a thick, syrupy consistency.

cranberries

1 pound cranberries

sugar

1 cup sugar

red wine

¼ cup red wine

water

1 ½ cups water

cinnamon

1 stick cinnamon

freshly grated nutmeg

½ tsp freshly grated nutmeg

segment of orange peel

3 inch segment of orange peel

orange, juiced

½ orange, juiced

medium saucepan

medium saucepan

Chef’s knife

Chef’s knife

cutting board

cutting board

measuring cups and spoons set

measuring cups and spoons set

peeler

peeler

2.

Remove the cinnamon stick and orange peel, and serve.

cinnamon

1 stick cinnamon

segment of orange peel

3 inch segment of orange peel

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