😅

I was wondering the same thing. I mean it's almost impossible

Where I live the dang bird is more than 30

@@RaharaStarbane Chef Bill's reaction: "$32? How cheap was this bird?"

That price plus card coming in clutch

I’m surprised it didn’t come with the neck or giblets… those are pretty good too especially in dressing/stuffing

He did send Lorenzo homemade stock; maybe he just did that with the neck and giblets ahead of time.

psst non fine dining restaurants serve you chicken cut all the time. It's not that big of a deal

It normally does, but the butcher packs/ wraps it separately. It's packed in with a frozen bird for convenience in getting that Butterball wrapped up. The meat department at my grocery store has spare wings and necks that I use for gravy (I only roast a breast for Thanksgiving).

The neck? Thats the turkey's dik

*cut the camera to chef Bill breaking the chicken's bones and saying it's a nice sound* I'm joking XD

Really? I don’t like him that much

@@mechadoggy everyone has different opinions XD who do you like then? I'd like to know lol

@@malaktarek9787 Among the level 3 chefs, definitely salt master Frank, Alcoholic Penny, Tracey, King, Esther, Saul, and Sim (the dean of bread-making) Among the level 2 chefs, definitely Julie (the spice traveler), Khadijah, Laughing Lorenzo, Gabriella, and maybe Blackberry Daniel Among the level 1 chefs, definitely Onika, Ketchup Emily, Cheesecake Steven, and the level 1 chef for the 4 levels of spaghetti and meatballs video

@@mechadoggy oh yeah Frank is great XD and Saul too My favorite lvl. 2 is definitely Lorenzo though but I agree with the rest XD

He did seem to have too much fun breaking those bones

@@TheDavidN 😳

I came here for Chef Bill, and only for Chef Bill (and maybe also for Rosemary's brief appearance) 🤫😬

For me, Chief Bill in this video was an incredibly pleasant surprise! It's a shame that he's not often invited to the show (or he's too busy and rarely accepts). Anyway, we demand MOAR Chief Bill! I hope we will be heard.

Yes because Lorenzo is annoying to me. Ugh. After his first "annoying orange" type laugh I stopped the video. So I have to skip this episode

He's too busy discovering a new America

@@SkaterBlades true.

Fully agreed. In fact I made a separate comment now tagging Epicurious telling them they need to give us a full hour long Frank’s giving special

🤣🤣🤣

Frank's turkey hasn't matured to adulthood yet. AND his potatoes aren't done growing yet.

Ditto!!!

@@BS-pd9hk mew

Lorenzo has great company when he’s by himself

This is so wholesome. I hope Lorenzo spends all his meals having good food and a good laugh, he deserves it.

Great idea

@Veronica !!! If you want any ideas, here's what I wrote my Fantasy Football league this week. The language is meant to have some jest and also be convincing, and this is because I can't cook Thanksgiving this year but SO WISH I COULD: Start of e-mail: I love cooking Thanksgiving. It's been a project over the last several years, but I have a menu that has pleased multiple crowds and includes a turkey that, after 5 days, does NOT get dry!! So, because I probably won't be making full thanksgiving this year, I give you a reminder, a method, and a recipe. 1.) Here's a bit of advice: apple pie, pumpkin pudding. You will be so pleased! 2.: Method: Overnight Turkey. Would you like to have the best turkey you've ever eaten? I kid you not and will espouse this method forever. Dry-brine your thawed turkey the day before - at least 12 hours but better if it's 24. Put it in the fridge. THEN, set your oven on a low temp and let the bird cook for 8-12 hours. I'm not kidding. Then, at the end, blast it with a hot temp to crisp the skin. It is so freaking good because the meat ends up flavorful, moist, and just good. I can't quit saying good! Proof: blog.williams-sonoma.com/how-to-cook-a-turkey-overnight/ Extra method: www.createdby-diane.com/2014/11/how-to-roast-a-turkey-overnight.html 3. All my other recipes: Turkey glaze (do not, not do this): www.bonappetit.com/recipe/dry-rubbed-roast-turkey Green bean casserole (do some or all of it. You won't regret it): smittenkitchen.com/2013/11/green-bean-casserole-with-crispy-onions/ Stuffing (easy, flexible, delicious. Be happy): www.bonappetit.com/test-kitchen/how-to/article/thanksgiving-stuffing Gravy (straight-forward, fantastic): www.bonappetit.com/recipe/umami-gravy Cranberry sauce (bright and delightful!): www.bonappetit.com/recipe/cranberry-sauce-with-orange-and-cinnamon Roast carrots (could sub sweet potato, but sometimes you need a change in root-veg variety): slice large carrots into rough sticks, mostly the same shape but DO NOT WORRY. Toss with oil, salt, and cinnamon/warm spice of choice. Roast at 375 for 20 min or so, or until desired doneness. Mashed potatoes: This is a riff on about 6 recipes: cut up desired amount of potatoes and put into pot, cold water on top and cover by an inch. Salt that water, friend. Then boil until fork-tender. Drain and put potatoes back in pot to dry out. Meanwhile, melt at least one stick of butter. Consider browning it. Then add whole milk - not more than a cup to start, and warm it up. Add to potatoes, adding more milk/melted butter as necessary, and mash-mash-mash. Brusselsprouts: cut in half, season with oil and salt, put cut-side down on sheet pan, turn oven to 350 and let-er rip. It will taste like the best roasted veg you've ever had. I'm not kidding. Pie crust (easy and the only one you ever need): smittenkitchen.com/2019/03/extra-flaky-pie-crust/ Apple pie (use apple cider vinegar instead of lemon. Trust me. Be a champion): www.simplyrecipes.com/recipes/old_fashioned_apple_pie/ Pumpkin pudding (but do add the praline sauce): smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/ sauce: smittenkitchen.com/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/

@@LauraJean3 I’ve literally written down this entire recipe 😂✍🏼

@@amanda-nm2rd hope you like it!!! Most things can be done ahead of time. 😊

@@LauraJean3 wow

I think before they couldn’t really do it because of Covid

@@paigew6707 correct. It was there for the first few episodes and now its come back from covid restrictions

@@shyguy7265 yeap! But I'm honestly glad they still continued the series during the covid restriction. Absolutely love them!

The same *cheap* ingredients. XD

ahhahahaah this is the perfect description

the dinner they made is pared down. they didn't include any pie/other dessert, vegetable sides, cranberry sauce, etc.

My family always does a potluck for thanksgiving so that one person isn’t responsible monetarily or for having to cook as much food as is needed for the crew that usually shows up (anywhere between 25 and 40 ish, depending on who shows up).

@@wildshadowstar Exactly! We do that too and all the dishes are gourmet quality and no one is saddle with spending $300 and hours upon hours of cooking and baking. The non-cook brings the wine.

And a little bit passion and good ole TLC

@@majoroldladyakamom6948 yes!!!! I made a from scratch Thanksgiving for someone one year and she picked something up in her mashed potatoes. Alarmed, she looked at me and asked "WHAT IS THIS???" I calmly informed her that the pea- sized lump in the mashed potatoes was... potato. If it's for me, I want the potatoes to sit up and beg for gravy.

I always do the butter in the skin! It’s a real game changer, it’s amazing! I mix butter with herbs and it’s 🤌🏼

Add Herbs and spices to the Butter for Double effect. It's what i do with Chicken.

This. SOOOOO much. I do rosemary, garlic, thyme, and (call me crazy, but it works) cinnamon. Mix that with the butter, slather it everywhere under the skin, pop that sucker in a turkey bag *without* any holes in it, and toss the whole caboodle in the oven. That's how I was taught, and of the methods I've tried, that one's the best. There was one year, I was in charge of feeding about 80-100 people for Thanksgiving, and I did two 30-35 pound birds......there were no leftovers.

We love Lorenzo. He's awesome.

The music during that part reminded me of the handy dandy notebook

16, you mean.