感恩节火鸡大餐

Welcome back guys. Today we’re cooking a full Thanksgiving dinner.

In this beginner friendly video, you’ll follow me and my mom as we use natural beginner English to cook a full Thanksgiving meal.

Start the word count and let’s go.

So it’s 2.30 pm now. I just had a shower. I’m a little bit wet still, but we’re gonna start cooking this turkey, right mom?

Yes, we’re going to.

We’re gonna start cooking our Thanksgiving meal.

Thanksgiving is a harvest and gratitude holiday, mostly celebrated in Canada and the United States.

Although, Canada and United States have different dates for Thanksgiving.

Now we’re going to start cooking. What do you want me to do mom? What’s the first thing?

I have the turkey ready. It just has to be spiced.

And in order to spice and put some herbs in, I need you to go and get me some from the garden, please.

So some sage, rosemary and thyme.

So if you can cut and bring all three for me, I’ll pick some.

Okay, sage, rosemary and thyme.

And thyme.

I don’t even know what those are. Where are they?

They’re in the raised bed before the potatoes to the left hand side.

So this is our turkey. It’s a 14 pound turkey and I’m just drying it so that I can spice it and put some oil and butter on it.

And then when you bring me the herbs, it will be ready to go into the oven.

Okay, you were just drying it with a paper towel, right?

So first you’re putting salt on.

Yes.

And then you’ll put the spices.

Yeah.

She was just sprinkling the salt over the turkey.

So now she’s grinding the pepper from the pepper mill onto the turkey.

Okay. So now I’m going to turn the door knob to open the door.

I just opened the door. Oh, it’s cold out there.

Sure is.

It is very cold outside guys. Like it is cold, but these are the raised beds.

My mom was talking about one, two, three. She said it was this one.

She said it was the third one, but I actually, I think it’s this one.

I’m not really sure what this one is. I’ll ask my mom.

I’m not really a gardener, nor am I a professional on different herbs and spices.

So I just simply do not know. So I will ask my mom what this is.

Get some of that and some of this.

And the last one, maybe some of this. I’m not sure, but I’ll just grab it anyway.

I put all the herbs inside this metal bowl and these right here, these are scissors.

These are scissors.

So I just got the stuff. Hopefully this is correct.

She only asked for three different herbs, but I got four because I’m just not sure.

We’ll see what she says in a moment here.

In a moment. That just means soon.

Yeah, it was the fourth one and I got four different things.

It’s the small fourth one, right? The very small one.

Yeah, the fourth one.

So what are you doing right now, mom?

I’m rubbing some butter and oil with some herbs onto the turkey.

So you’re rubbing that butter you made onto the skin of the turkey.

What is in the butter?

And there is some lemon peel inside and I also have chopped herbs, chopped herbs and some garlic.

Just one clove of garlic grated.

Okay. And I’ll take this sage and just put a little bit in there.

Sage is very strong, so I don’t want to use too much of it.

Okay. Will this add a lot of flavor?

Yes, it will.

And did what did you put inside the turkey?

I stuffed it with some carrots and lemon so that it stays moist inside and it also gives it some flavor.

The turkey looks very stuffed.

So this turkey is looking really good.

What do we have to do next?

Can you pop it in the oven for me, please?

Pop it in the oven? Yes, I can.

You want me to put the lid on?

No, we’re going to cook it with no lid for the first 15 to 20 minutes.

This is the lid. The lid, the outside of the lid is red.

This is a handle and the inside is white.

Why is the inside white? Or it’s just the style?

I guess it’s just the style.

Okay, so pop it in the oven like that.

First, this is the oven.

So first I’ll open the oven door and then I’ll go grab the roaster and pop it inside the oven.

A little bit heavy. Yes. 14 pounds.

And how long, how long are we going to cook that for?

Can you set the timer for 15 minutes, please?

Okay, so this right here is the temperature of the oven. 450 degrees Fahrenheit.

And now you want me to turn the timer on for how long?

15 minutes, please. 15? Yep. 9, 10, 11, 12. Oh, this timer is weird.

Okay, so now the timer is on for 15 minutes.

So it’s going to count down from 15. The timer.

So now we’ll wait and then what will happen after 15 minutes?

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After 15 minutes, the timer will go off and then we will reduce the heat and let it cook.

I think in total it needs to cook for three hours because it’s a 14 pound turkey.

Okay, so what do you want me to do now, mom?

Okay, and then do you want me to chop them up?

You’re going to chop them, you just want me to… You just peel and I’m going to cut them.

Where’s the peeler? Is it being washed?

Maybe he put it in the dishwasher.

Does this thing come off your phone case? Yeah. Because it is on there good.

Where did Leon buy this one?

I don’t know, but he just gifted it to me.

Okay, so the peeler was inside the dishwasher. 245.

So my mom just took the peeler out of the dishwasher and now I’m going to peel these potatoes.

Well, I am peeling these potatoes now.

And these are white potatoes and I’m just removing the skin. The skin of the potato.

And this is a white potato and these are white potatoes and I’m just removing the skin.

The first potato has been peeled.

I’m not going to chop it or anything. I’m going to leave that for my mom.

So I’ll put it aside for now.

These are all my potato peels.

Okay, I just finished peeling the potatoes, mom.

Perfect. I’m going to peel them a little bit more.

Why? These are good.

What? I’m going to just put them in that glass bowl and I’m just going to clean them up.

These are peeled good. These are peeled with a peeler. I can see the difference.

I just peel with a knife.

What do you guys think? My mom, she didn’t say it, but I know she’s implying these are not peeled good.

I think these are peeled quite well.

Oh man, that stuff doesn’t even matter. You don’t even taste it.

I know. But it’s how they look.

But who’s going to look at it? Me and you.

What do you want me to do with these peels?

You can throw it in the garbage.

Could you open the garbage? I can.

Now my mom is re-peeling the potatoes I peeled because apparently I’m not that good at that.

She’s just taking off… When you peel with a peeler, it looks like this.

I just peel with a knife. I’m just tidying it up.

So you’re just making them look nice.

Yeah, because I’m going to roast them.

So I did a good job.

You did a very good job for doing a peeler job.

So my mom chopped the potatoes. She chopped the potatoes.

So we are going to roast these potatoes when we’re ready.

Yes, but in order to roast them and make them nice, I’m going to boil them.

Boil them first? Yes, a little bit, and then I’ll put them in the oven.

Okay, so what do you want me to do now?

I think let’s get the cabbage rolls in the oven.

Okay, so what are we going to do now, Mom?

We’re making a kind of a Ukrainian Thanksgiving.

So we’re going to open the sour cabbage rolls.

Okay, so you said we’re going to open the sour cabbage rolls and put them in here?

Yes. So we’re making more of a Ukrainian Thanksgiving.

We are not Ukrainian. But here in Alberta, and our specific area, there are a lot of Ukrainians.

So a lot of people I went to school with, a lot of my friends, a lot of people I’ve played sports with, they’re all Ukrainian.

They have Ukrainian heritage.

Yeah, they have Ukrainian heritage.

And we’ve been to like Malanka and other like Ukrainian traditions.

I believe they came maybe 100 years ago, you can correct me. With like everyone in Canada.

Yes, so they immigrated 150 years ago. And they brought these traditions with them.

Cabbage rolls, the cottage cheese filled crepes. Ukrainian foods.

We’re also making pierogies. And pierogies. Yeah, well, we’ll make pierogies.

So these are not dishes that we normally start from scratch at home.

We’re not Ukrainian. So we don’t really know exactly how to make these dishes authentically.

So we just buy them or there are a lot of Ukrainian people in our area that cook Ukrainian food, and then they sell it.

So sometimes we would buy like just a tray of cabbage rolls or something or from somebody that makes it at home.

Someone’s Baba that makes it. Absolutely.

Okay, so two thirds of a cup of water in here. Yep.

All of this in here. Yep.

So this is a two thirds measuring cup. This is a measuring cup. This is a blue measuring cup.

And you want me to pour it inside here.

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…inside here. And then it says a quarter cup of melted butter, but I’m just going to eyeball it and I’m going to just break because it will melt.

I’m just going to break the quarter cup of butter that’s solid.

So she said she’s just going to eyeball it. So that means she’s not going to actually measure it out.

She’s going to be this looks like a quarter cup. So I’ll just use that.

So it’s not exactly precisely a quarter cup. But it looks like a quarter cup feels like a quarter cup. So it’s close enough.

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And then we’re going to wrap it and put it in the oven for three hours.

This is aluminum foil. This is aluminum foil.

And you use it a lot while cooking. It comes in rolls like this.

Now I’m going to wrap our cabbage rolls with the tinfoil.

Seal it off. You want me to put it in the oven?

Yes, please. And now I’m going to put it in the oven at the very top.

Yes. You could put all of that in because we’ll eat the leftovers tomorrow.

Okay, so these are the pierogies.

These pierogies are frozen pierogies that we bought at the store.

But here you can see this is what a pierogi looks like kind of this one is frozen.

You want me to put it inside the crockpot?

Yes, you can just put all of it inside the crockpot.

All of them? Yep.

So this is one of the only meals we don’t make ourselves from scratch.

You see we bought the cabbage rolls and we bought the pierogies because we don’t know or we don’t have the time to make this and it takes a lot of time to make.

Yes, it’s very labor intensive. Very labor intensive.

It takes a lot of time to make and there’s a lot of good products in our area because there are a lot of Ukrainians here.

So we just buy it but usually my mom always just cooks from scratch.

Okay, now what?

So now you can pour the cream over it.

Maybe we can use all of this cream until it’s covered.

So you can pour the cream over it.

Okay, I’ll pour the cream over it then.

That is a lot of cream. Yes, and we’re a little bit short.

So Ukrainian dishes that we cook here are very calorie dense.

You want to do that? And now more cream?

Yep, just maybe half of that container.

So if anyone watching is from Ukraine let me know in the comments.

How long do we have to let this cook?

That’s going to cook for about two and a half hours.

I’m going to cook it very slow so that it’s ready by the time the turkey is ready.

Okay, what else do we have to do now?

You were still working on the carrots.

Oh yeah, I have to peel the carrots.

Are you sure you want to peel these carrots?

So now I’m going to start peeling the carrots.

We have a lot of carrots here so I’m going to peel them just like I peeled the potatoes.

Let’s get started.

Okay, I just finished peeling them all, mom. What now?

I see you’re making something, some cranberry or something here.

Yes, here it’s traditional to have cranberry sauce or…

So you’re making your own cranberry sauce?

And what’s in there right now?

Cranberries, a little bit of water, some orange juice, and I put a little piece of the peel.

Okay, so she’s making a cranberry sauce there. And we still short the sugar there,

The potatoes are boiling, the turkey is in the oven, the pierogies are cooking.

So what else do we have to do, mom?

I think once the potatoes are done boiling, we’ll put them on the parchment paper there on the pan and then we’ll put it in the oven with the carrots.

And when the turkey is done, we’ll let it rest and then we’ll make the gravy.

And then that’s it? That’s it.

That’s actually not too much. No, it’s actually…

You just have to wait a lot because that turkey is going to take six hours total, right?

Well, you’re supposed to cook it for this one for three hours and then the longer you can rest it the better.

I don’t think we’ll rest it that long but we should at least rest it for an hour.

So you should cook it for three hours and then let it rest for three hours.

So six hours total. But we started late.

Yeah, so it’ll be done cooking at 5 30 and then we eat at seven.

Yeah, that’s an hour and a half.

Hour and a half resting. That’d be good. Be good for us.

Yeah, it’s not bad.

So we just have to wait for those potatoes still.

Yeah, yes, they’re almost done.

I’ll toss them in a little bit of oil shortly and if you want you can put this cup of sugar with the cranberries.

I’m just going to fill it up with some white sugar too.

Okay. I don’t think I’m good to do a full cup. That’s good?

Yeah, that’s good.

So I have a cup of sugar here. Now I’m going to mix it with the cranberries.

Now I’m stirring the cranberries until all the sugar dissolves. Until the sugar dissolves.

I think that’s good.

And these are the potatoes. The potatoes are all done and now we’re going to put them on the parchment.

Not yet. I’m going to let it cool down for a little bit and then I’ll toss them in some olive oil and then put them in the oven.

Okay, you can see the potatoes are steaming a lot because my mom just took them out of the pot.

So they’re steaming.

Okay guys, my mom told me to put some olive oil on the potatoes and then toss them a little bit. So I’m going to do that.

This is olive oil.

I’m going to put a little bit over the potatoes.

And now I’m just going to lightly toss them.

The potatoes are very delicate. They’re very delicate.

That means I could easily damage them,

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So I have to be gentle and gently toss or gently mix the potatoes.

And then she told me to put it in this black roaster.

So I just put them in this black roaster and I’ll just evenly spread them out.

Done. Look at you.

Okay, look at you. That looks good.

I’ll just add a little bit more oil because you can never go wrong with more.

The more the merrier? Yes, I’m not making a lot of potatoes because we have pierogies as well.

So let’s put a little bit of paprika on them.

Maybe I’ll grab some smoked paprika from here.

What is paprika? It’s a spice.

So we’re just going to… Where is it from? Do you know?

I’m not sure, but I know this is smoked paprika.

So in Spanish cooking they use smoked paprika a lot.

In Spanish or in Latin America? No, not in Latin America. In Spain.

In Spain, yes.

So you can see paprika has a very vibrant red color.

And I won’t salt them anymore because I boiled them in salty water.

So I just… Now are you going to put it in the oven or are you going to put the carrots with them?

No, the carrots I’ll put in a little bit later. Okay.

And I’m going to start these guys.

So you just put in the black roaster with the potatoes inside the oven and now you can see the turkey.

You can see the turkey is cooking nicely there.

So close that up and let’s let it cook. Perfect.

Are these done now or no? No, I’m going to quickly…

And here’s the timer. Here’s the new timer. One hour and 52 minutes left.

I’m going to boil them down a little bit more.

Cranberries are looking good. I think that sauce will be very good.

Something sweet with the turkey.

I usually don’t have cranberry sauce, but I think I would like it.

I think this year I’ll try it.

Usually I never eat stuffing and I never eat cranberry sauce because I don’t know.

For me it was just stuff that I didn’t think I would like.

I just didn’t eat it, but I think this year I’ll try it.

It looks good. The cranberry stuff looks good.

I don’t like stuffing, but that reminds me we need to make the stuffing.

Thanks for reminding me.

Okay. I think I have to boil water for that.

What is stuffing anyways? Just like bread.

In South Africa we use our own. We make our own with rice normally.

But here people just buy stuffing? Here they just buy it.

I don’t like it.

This is the stuffing we bought because my younger brother says he likes this one.

It says turkey size 12 to 16 pounds, four boxes.

Normally, I only do one, but he wants a lot. So I’ll do two boxes.

Okay. It says the instructions.

These right here are the instructions and I will read them out loud for you now.

Reading them out loud just means reading it so other people can also hear me.

Quarter cup dried cranberries and toasted pecans or walnuts.

Oh, I have. Oh no, these aren’t the instructions. These are the add-ons.

Add-ins. Let’s do the add-ins. Let me find it.

So you can, this is the stuff you can add.

It wasn’t the instructions. My mistake. It was the add-ins.

Stuff you could add. So you could add a quarter cup of dried cranberries.

You can only add one of these add-ins per box.

I think we’ll do the nuts. I have walnuts.

I don’t see the instructions on here. Maybe on the side.

Oh yeah. So the instructions were on the side of the box.

In a saucepan you need to boil one cup of water.

So you need to boil one cup of water and two tablespoons and then 30 milliliters non-hydrogenated margarine in medium saucepan.

We don’t even have margarine in the house because we only use real butter.

So now I’m opening the box.

So I’m just gonna add it right now then. Yep.

Now I’m gonna add the the two pouches to this because I guess you don’t actually have to cook or anything.

You don’t have to cook this. It just have to absorb the water.

So honestly it’s kind of like croutons. This is dried bread.

Second box.

And then it said to stir.

A little bit hard to stir here because I don’t want it to fall out.

Smells good. That’s like sage and like some spices.

Pass me something to cover it with. Some herbs actually.

I need something to cover it with.

We’re going to bake it in the oven.

Now we’ll let that rest.

Okay so it’s been about half an hour since we put the potatoes in the oven.

And now I’m just going to stir these crepes. Or no I’m going to stir these pierogies. Not crepes.

That’s done. What did you want here?

If you can put two-thirds of a cup of cream.

Once again Ukrainian food. Lots of cream and garlic.

So if you want to put two-thirds…

Do you want me to cover this with something?

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Yes please with foil and then you can pop it in the oven.

Aluminum foil? Yes please. Where? In the drawer?

So once again more aluminum foil.

And then put it in the oven? Yes please.

Just put it in front of the cabbage rolls. Pardon me?

You can put it in front of the cabbage rolls on the left hand side of the oven. Okay.

Oh that turkey’s looking good.

Okay guys so these. So these are cupboards. All these are cupboards on the top and on the bottom.

There’s some on the bottom. Or you can call them cabinets.

So cabinets or cupboards. And these ones right here. Along the top. These are drawers because you pull them out.

Cupboards swing open like this and there are shelves inside.

So you want me to put the carrots on here now?

Yes please. And then you can put that in the oven as well.

Just throw them on or what? Toss them.

Toss them? Yep. Did you put oil already?

Yes just toss them like that.

So this right here. This is parchment paper.

This is parchment paper and you put it on your tray so that your carrots or whatever you’re cooking doesn’t stick on the tray.

Because it won’t stick on the parchment paper.

I don’t think there’s room for this.

I just made some room for you. Or did you? Yeah.

So you’re going to squeeze it in just above the turkey. Oh yeah.

I think everything’s in there. Or do we have something else to do?

I think now we just sit and wait.

Yo these berries are looking sweet Do you want to taste that to see how it tastes like?

I’m sure it’s good.

How’s it taste? It’s not too sweet. It’s mostly sour.

I didn’t want to make it too sweet. A little bit bitter.

That’s just the way cranberries taste. Yeah.

I think a little bit more sugar. I think it’s good like that.

I think it’s fine. Okay it’s good.

Too much sugar is not good anyway. Yeah.

You want to give that to bring everything that’s dirty and give that a wipe.

Let’s keep it clean. We can leave this actually here. Spoon.

And now we just sit back and relax.

So now we just have to wait 52 minutes until our turkey is done.

And then I think we’ll be not ready to eat yet because then we have to let the turkey rest for at least an hour. An hour.

Okay guys. Can you get the…

I’m gonna grab some plates now from the cupboard.

One, two, three, four, five. Five plates.

These are plates and these are bowls.

I just put some dill with the pierogies and that turkey is ready.

So this is the turkey you guys. Look at that turkey.

It’s cooked for about three hours and then we let it rest for probably about half an hour.

And now you can see the stuffing inside and everything.

So Leon is gonna carve the turkey. Because he’s a good carver.

Oh I don’t know about that.

These are utensils.

I just want to make sure that there are enough there.

It doesn’t look like there are any forks there.

So now I’m going to grab a bunch of forks and I’m going to go put them over there.

This is the dinner table and there are a lot of seats here.

There’s three on this side and then one on each end.

And then on this end there’s just a long bench.

Okay what else are you doing?

I’m just I’m looking for a gravy boat. They call it a gravy boat.

But I don’t know where ours is. So I might just put our gravy in this.

Oh yeah that’s fine. Gravy.

I thought you said you weren’t gonna make gravy.

Well I make gravy but I’m not really a gravy kind of person.

I like gravy.

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…person. I like gravy. So now Leon is carving the turkey.

He’s carving the turkey.

You know what the juiciness that’s why I say it’s best to rest it for three hours because then it absorbs the juice back.

There’s a lot of juice. We’ll just inject the juice in.

But everybody is yeah everybody’s hungry.

So just cut some of it. You don’t need to cut the whole one.

Yeah it’s pretty big.

That might last you a couple… Cut half of it and then you could cut the other half tomorrow.

So now Leon is carving the turkey and there was a lot of juice.

Like look at all all of that came out from the turkey. All that all those juices.

So once he carves it he’s going to put it in this plate for us to dish up from.

So now you can see everything here is ready.

The plates, the cranberry sauce we made, the gravy, some cucumbers, the cabbage rolls and the crepes.

And then here is the stuffing. Oh look at that. The stuffing.

We just have to wait for Leon to finish carving the turkey and then we’ll be ready to eat.

I love the neck.

Right now you’re slicing the turkey. The turkey breast.

Okay so that cabbage roll kind of broke but now I’m gonna dish up.

I’m gonna dish up some of these cabbage rolls.

I’ll take three. I like my cabbage rolls very sour.

And they are sour. I like them sour.

I’ll take two potatoes, a bunch of carrots.

Cranberry sauce goes with what? The turkey goes actually to the side of the turkey.

These are the crepes right here. I’m gonna take two.

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One.

I’m not really a stuffing kind of guy so I’ll leave that for Eros.

You want to pass me a breast please?

Yeah just wherever. Thank you.

And what is this right here? I got a drumstick.

Yeah you want to sauce that too actually? Thank you.

So I got a chicken breast and a drumstick.

That is a huge drumstick right there.

Oh no this is the wing. Is this the wing? Part of the wing?

So this is my plate and now I’m gonna add some gravy here.

Now I’m pouring the gravy onto my turkey breast.

Did I say chicken breast? I meant turkey breast.

I’m gonna take a little bit of this cranberry sauce.

I think that’s good. That’s about 10,000 calories probably.

The pierogies? You haven’t you haven’t dished up any pierogies.

Oh that’s the best.

So here are the pierogies. I’m gonna dish up.

Let me get, I love pierogies but I also got a lot of my plate so let me just get two of these.

Let me put them right there. Two pierogies. Okay.

This cabbage roll kind of literally broke apart.

Let me give it a bite though.

Oh yeah.

What’s up? (laughs)

That. I love my cabbage rolls sour, and that is a sour cabbage roll.

Let’s try some of this cranberry sauce.

Ooh, sweet and sour, I like that.

pierogi

Okay, now let’s try the star of the show, the turkey breast, or the turkey in general.

Wow.

That was juicy.

That was good, we didn’t let it rest for that long, but it was still juicy.

The other half will be a lot more juicy, but that’s what we’re having for Thanksgiving dinner.

视频回顾

Thanksgiving is a harvest and gratitude holiday, mostly

So this is our turkey. It’s a 14 pound

Okay, you were just drying it with a paper towel, right?

So now she’s grinding the pepper from the pepper mill onto the turkey.

I’m not really a gardener, nor am I a professional on different herbs and spices.

moment here. In a moment. That just means soon. Yeah, it

turkey? I stuffed it with some apple, carrots and lemon so

turkey? I stuffed it with some carrots and lemon so

What do we have to do next? Can you pop it in the oven for me, please? Pop it in the oven? Yes,

20 minutes. This is the lid. The lid, the outside of the lid is red.

This is a handle and the inside is white.

Why is the inside white? Or it’s just the style?

and then I’ll go grab the roaster and pop it inside the

minutes, please? Okay, so this right here is the temperature of the oven. 450 degrees Fahrenheit.

potatoes now. And these are white potatoes and I’m just

Okay, so what are we going to do now, Mom? We’re

Ukrainian heritage. Yeah, they have Ukrainian heritage.

And we’ve been to like Malanka and other like

inside here. And then it says a quarter cup of melted butter, but I’m just going to eyeball it and

that’s solid. So she said she’s just going to eyeball it. So

oven for three hours. This is aluminum foil. This is

Yes, you can just put all of it inside the crockpot.

All of them? Yep.

So this is one of the only meals we don’t make ourselves from scratch.

You see we bought the

So you can pour the cream over it.

Okay, I’ll pour the cream over it then.

Yes, here it’s traditional to have cranberry sauce or… So

Now I’m stirring the cranberries until all the sugar dissolves. Until the sugar dissolves.

And now I’m just going to lightly toss them.

The potatoes are very delicate. They’re very delicate. That

some smoked paprika from here. What is paprika? It’s a spice.

So we’re just going to… Where is it

These right here are the instructions and I will read them out loud for you now. Reading them out

Maybe on the side. Oh yeah. So the instructions were on the side of the box. In a saucepan you

Oh that turkey’s looking good. Okay guys so these. So these are cupboards. All these are cupboards

Or you can call them cabinets.

and there are shelves inside. So you

So this right here. This is parchment paper. This is

person. I like gravy. So now Leon is

carving the turkey. He’s carving the turkey. You know what

That. I love my cabbage rolls sour,

And remember guys, you will become fluent in English.