Claire Saffitz Cooks Her Ideal Thanksgiving Start to Finish | NYT Cooking
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- čas přidán 13. 05. 2024
- Get all of Claire's Thanksgiving recipes: nyti.ms/3QSmGTn
If you’ve ever wondered what Claire Saffitz’s Thanksgiving dinner looks like, this video is for you.
Claire’s here to cook her ideal holiday dinner from start to finish. There are fluffy mashed potatoes, homemade cranberry sauce, caramelized brussels sprouts with lemon and an easy turkey recipe that keeps things simple using her foolproof methods, along with broth and gravy. And because no Thanksgiving is complete without dessert, Claire also shows us how to make her five new pie recipes: pecan slab pie, a cranberry cheesecake tart, a caramelized apple pie, a pumpkin pie with pepitas and a creamy lemon pie with honey and ginger. Make one or make them all. Happy eating!
00:00 - 1:11: Intro
1:12 - 2:07: The menu
2:08 - 6:33: Make the pie dough
6:34 - 9:23: Start the stock
9:24 - 14:04: Caramelized apple pie filling
14:05 - 17:10: Simmer and skim the stock
17:11 - 19:07: Brine the turkey
19:08 - 26:07: Parbake the pumpkin pie crust
26:08 - 29:43: Prepare the pecan slab pie
29:44 - 35:19: Fill and bake the pumpkin pie
35:20 - 37:06: Make the cranberry sauce
37:07 - 40:43: Assemble the pecan slab pie
40:44 - 42:54: Finish the stock and cranberry sauce
42:55 - 46:28: Assemble the caramelized apple pie
46:29 - 55:34: Prep the stuffing
55:35 - 57:41: Prep the brussels sprouts
57:42 - 1:02:27: Make the gravy
1:02:28 - 1:04:50: Make the glazed shallots
1:04:51 - 1:05:38: Cook the turkey
1:05:39 - 1:11:44: Make the mashed potatoes
1:11:45 - 1:13:34: One hour warning
1:13:35 - 1:17:07: Carve the turkey
1:17:08 - End: Enjoy Thanksgiving dinner
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Get all of Claire's Thanksgiving recipes: nyti.ms/3QSmGTn
Thanks so much for hanging out with me! I had a blast with you on NYT. If you're looking for more Thanksgiving goodness and recipes, hop over to my channel. Wishing you the happiest of holidays!
thanks claire! love your techniques!
Thanks! Where's the shallot recipe? It's not at the NYT link.
Thank you for this wonderful video! It was a delight to watch.
Love you Claire!
Learned a lot! (Like that I am not using enough milk in my Mashed potatoes 😂) Discovered you when I watched the chocolate cake NYT video. Did not know you were just an NYT guest, I’ll follow your channel too!
The fact that Claire agreed to film for 2 days straight and assuming all day both times AND has to cook this all over again for thanksgiving just proves her love for cooking. Her ability to make everything look so simple and easy while also educating us is so captivating. She's doing exactly what she's meant to do
Claire Saffitz just casually cooking a turkey upside down on a sheet pan with no truss/twine, stuffing, or fuss is my super bowl.
Indeed a superb fowl!!
We always spatchcock ours. Or just do a turkey breast if we don’t have guests. Honestly the whole turkey fuss is so unnecessary and I love to see this.
I watched the whole video and didn't see an upside-down turkey. Timestamp, please.
@@reev9759 1:11:56
@@AO.Dawson The original post should be deleted because the turkey is not upside down anywhere or at the time stamp that you provided
Claire gets better at explaining and demonstrating every video. In about 5ish years, I think she might be one of the biggest names in home baking. She is already batting 1,000 and only gaining momentum.
She might also be the biggest chef in home baking if she continues to gain weight at this rate.
@@grugrahope you feel better about yourself now 😉
u thought u ate?
@@grugra
@@grugra If you are going to troll just to get attention, at least be witty about it. Weight comments are lazy cries for attention.
@@grugra i truly hope you find some peace in your obviously miserable and insecure life
I don't celebrate Thanksgiving so the only reason I'm watching this video is because of Claire Saffitz. She is awesome so she should be a guest chef more often on this channel.
Same
Same here!
Same here I don't even live in the USA, but Claire totally deserves my time
Same - I want to travel to America and see if a family will let me join them for a traditional Thanksgiving. I'll bring all the drinks 😊
great example of brand equity - doesn't pertain to you but you still support and comment.
Movie length Claire Saffitz video? Incredible, amazing, Oscar-worthy
Agreed!
Super agreed. Oh my gosh what a chef thank you for all the work you’ve done over the years I watch you every chance I get I miss you guys. I miss your channel take care.
This is the year's biggest blockbuster for baking nerds.
I need to get a grip. I'm 76 yrs old & stopped making Thanksgiving dinner several years ago--family lives far away. Instead I've been buy the dinner. Not bad but not great either but at least my husband & I are celebrating. Claire made me want to try & cook my own next year subbing in some family recipes. I'm going to lie down now until that urge goes away.
This will be the Thanksgiving I do this year. After losing my husband 2 and a half years ago this is the first time it fills okay to celebrate with the family. Claire’s recipes couldn’t have come at a more perfect time. 🤗
14:01 I'll be thinking about you. Husband lost here, too. You'll make a wonderful tasty meal. Best wishes from Maryland.
So sorry for your loss, I hope you have an amazing Thanksgiving ❤
You got this!
Claire is by and far the chef I would trust for a best-in-class hour and a half walkthrough of a Thanksgiving feast.
THANK YOU SO MUCH FOR THIS VIDEO 🥹 I'm sure the production team & Claire worked super hard to shoot this so once again, thank you 🤩
Yes this was incredible!! Much needed for someone like me who loves to cook, isn’t the best at baking, and is used to making smaller servings. Love Claire and clicked right away seeing her name on this vid
Lost my sweet heart few yrs ago
"Hello? Family? Yeah, I can't make it home for Thanksgiving this year. I'm going to be watching Claire Saffitz's Thanksgiving cooking video on loop all day. HUGS AND KISSES!!"
This deserves a billion views. I'm always impressed by Claire and everything I have ever made of hers has been a huge hit with friends and family but this is another level. Her expertise in everything beyond baking is incredible and she's just so articulate and funny you just know all this stuff was delicious!
Her understated charisma is truly one-of-a-kind. There is nobody like her.
It was such a pure wholesome episode, we don't even celebrate Thanksgiving in my country, but I think everyone can relate to the joy of the holiday cooking, the memories, delicious food, the prospect of a great time with your loved ones. And Claire inspired me to try this pecan dessert this Christmas. Thank you for this!
You could start celebrating the holiday in your country,,it’s being thankful for your family and friends and all that makes you all happy 😊😊😊
I really appreciate two things:
1) The tip to use a baking sheet under my cutting board when carving turkey. Makes so much sense.
2) Validation that I don't need a potato ricer for creamy mashed potatoes. Was super close to buying one this year.
i agree that it's not requisite -- but we bought one for making baby food more easily, and it was totally worth it for the mashed potatoes bump. just one guy's opinion.
I bought a ricer a few years ago because I felt like a Neanderthal using a mixer. What a pain! Thrilled to see the mixer have the Claire seal of approval.
Another thing you can use instead that gives the exact same result as a potato potato ricer is a metal strainer just use a spoon to mash the potato pieces through and bam..soft fluffy strands. Hand mixer is great too but if u want that refined look without the extra buying, I recommend
80 minutes of Claire, is this a real life?
for anyone wanting the pecan slab pie measurements (including me):
4¼ cups/454 grams pecan halves
½ cup/113 grams unsalted butter
1 ice cube
¾ cup plus 1 tablespoon/163 grams Demerara sugar, plus more for sprinkling
1teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt, plus more for sprinkling
2 teaspoons vanilla extract
2 large eggs, chilled
2 tablespoons all-purpose flour, plus more for rolling dough
1 recipe Flaky Pie Crust, chilled
1 large egg white, at room temperature
Unsweetened whipped cream, for serving
As someone who lives no where near America and does not celebrate thanks giving, I am delighted to see this feast with Claire.
That pecan tart looks exceptionally good.
Kudos to the editing team that made this video look seamless.
The place where NYT Cooking keeps all the plates to serve the food must be one of the happiest places in the world.
Blows my mind how much she can do with so little time. Always impressed by Claire
FYI this video is edited
@@yyguuyg there’s literally a timer going the whole time you actual dunce
@@cjgroom109 I dont see the timer? Is it on the screen? I was actually curious to see how long this all took
One of my favourite things is Claire picking dishes according to size need and just what she finds cute, as opposed to everything needing to be the same colour or from the same brand. It's exactly what you would do at home.
cutting the pie dough into quarters and then stacking them and rolling that out again is genius! why have i never thought of that. her pie crust looks so flaky and amazing
Claire you are such a wonderful teacher. Such a natural at speaking to people. We feel like we could be in your kitchen along side you. Great video. I loved your favorite Thanksgiving story!
THIS WAS SO WELL DONE. I have a hard time sitting through a 30 min video. Claire is concise while instructional and very easy to listen to, the editing moves at a great pace and I learned so much while enjoying it at the same time!! THANK YOU!
I truly think Claire can literally cook anything and then immediately teach people how to cook it.
its a rare treat so see so many positive comments on a youtube video, and well deserved! great job team! everyone loves claire!
1 hour+ of claire? Best thanksgiving gift i think.
I have watched Claire for years. She is by FAR one of the best chefs. She hit it out of the park with this video,
another sports analogy. Thank you.
Claire, your sour cream and chive rolls have become a staple at our family thanksgiving! We look forward to them every year!!!
Just made all 8 dishes. Loved each one - but as a combination, greater than the sum of their parts AMAZING. (Claire’s cares are all essential words of wisdom)
Purely incredible. Most recipes from internet chefs never seem to actually work out right, but every single recipe I have tried from Claire has worked and gotten tons of compliments. She's the real deal! I will absolutely be trying the pecan tart because I, too, only enjoy the top part of the pecan pie. This video immediately went into my saved recipes playlist and I'm definitely going to be coming back and referencing it as I do my Thanksgiving prep!
I love that she goes into detail on how to do things and what goes in what, unlike some chefs that expect you to read their mind. I also love that she makes it really easy to understand what she's doing. I've always loved to cook but always have this fear that I'm going to mess something up because I have really bad ADHD and I could never stay focused in the kitchen but I watched this video a few times a couple days ago so I could get everything that I need and this is the video I'm going to be playing in the background while I'm cooking this Thanksgiving.
Claire, for me this so interesting. Here in Europe we don’t have Thanksgiving, but I would follow your hints for Christmas. Thank you, I learn a lot
It's basically the same menu!
Claire, I can't tell you what a big hit the glazed shallots were at Thanksgiving. How wonderful it is to have a new and different side dish that is also, so easy and fast to make! Thank you!
perfection! I wish that I had a family to celebrate Thanksgiving with. I have nobody. This makes me want to give more to those who have less. Thank you Claire
Find someone to cook for. I'll bet there's a harried single parent out there or a family that can no longer afford, with inflation, to buy the ingredients. Ask around your neighborhood or pastor, rabbi, & etc. Don't treat it as charity but, rather, doing you a favor--love to cook but no one to cook for.
I think she always does an excellent job of explaining and demonstrating whatever she's making.
About halfway through, and even as a seasoned cook, there are countless tips to be savored. Can’t be sure I will make a pumpkin pie, let alone one with pumpkin seeds on top… but caramel apple pie? A simple, guided recipe for pie crust, and how to parbake it? You’re a freaking saint, Claire. Can’t wait to watch the second half and fine tune the rest of my Thanksgiving.
Sending up so much gratitude for you. It is really something special that you generously offer this much inside info to your extended worldly family. You clearly just want us to have this delicious fare to come to life on our tables. Giving so much thanks for you. You’ve done good. 💝
A 1 hour and 20 mins long Claire Saffitz Video?! NYT Cooking, you know what you were doing here.
Who else watched Claire and friends through the pandemic? I love seeing her growth.
One of the things I enjoy most about this video is the detailed scheduling and organization. I always find that to be the most stressful part when you're largely doing it on your own. This will be very helpful!
I can watch Claire cook all day long. Never gets boring.
this is such a comfort video for me. i've watched it so many times, it never gets old.
I'm happy that Claire is getting the flowers she deserves. She has made a name for herself and works extremely hard! Give it up for Claire Legend in the works!
This was honestly so helpful for how you can break out the prep for the day before. Will make the actual day so much more chill.
Thank you. You are so generous with your instructions. I have learned more from you in three years than all the FN shows I've watched, mags read, and cooking classes that I've taken. You are the Superbowl of chefs, recipe developers, and food journalists!! Everything looked 😘
I am enjoying this relaxed style of cooking. Its not frantic and high paced which is common! And these dishes are so simple yet tasty looking.
Love that you always give tips to keep people from spending money when not absolutely necessary. Great to have gadgets but appreciate the care to people on a budget
Having only ever made French style pastry I find this pie dough technique so interesting. It's like a hybrid between shortcrust and puff pastry, can't wait to try!!
My mom taught me to leave the turkey uncovered in the fridge for 24 hours. You are the first person that I have seen that has ever mentioned that for crispy skin also. It really works. I do the cranberry sauce almost the same except I only use the juice. I'm a little concerned about the pith in the orange peel being bitter or adding bitterness to the cranberry sauce. I would just leave the pith out.
I was wondering about the orange pith too. It doesn't sound tasty.
That’s why you add so much sugar and why she stressed not to use less. You can also make sure you use a Valencia orange which tends to be less pithy than a Navel.
Leaving raw meat uncovered just seems wrong and dangerous in terms of bacteria.
@@naomiarram5187 as long as it doesn’t touch other items, and with the shape of generally shouldn’t, it’s fine for 24 hours in a refrigerator. Too much longer? not so great. Unrefrigerated? Hard no. With things stacked on top of it? Please, never ❤
@@TheLadygrl p You're probably right. But my wonderful grandmother was an OR nurse, and super germ conscious (and fat and sugar aware) long before most people. It might be fine, but if I were to try it, I'd hear her spirit giving a "tsk tsk"
"The more effort I put in past a certain point the less I enjoy it" Queen. Yes. Enjoyment is important and perfection is the enemy of enjoyment
As someone who has never had to prepare this iconic meal because my husband and I are always traveling, I truly think Claire's step-by-step is such a service! Kudos, NYT Cooking, for another great, helpful video!
You had me at dots of butter over the dressing. Butter is my love language! Love you, Claire!
This was one of the most enjoyable cooking videos I've EVER seen. I love Claire and her clarity, explanations, and her overall style. I was hooked from start to finish.
Claire has been one of my favorites since her days at BA. This was so fun to watch! I can't wait to make those glazed shallots.
Finally!!!! Now i have seen a Chef/cook use whole onions skin on to deepen the color of stock!! I have done that for over 30 yrs based on a great chef i knew advice! He didnt peel any veg for his stocks, cause yhey add SO much flavor and color!edit. If people say brussel sprouts are gross, they had over cooked ones usually. Just steam them, mix w zesty Italian dressit, then eat either warm or cold. I have convinced ppl to live sprouts!
I always wondered what you people ate ❤
Claire is my MVP - the GOAT.
Some people watch a movie on Saturday night - I watch Claire preparing a thanksgiving dinner 🤠
My 12yr old son tasted some of the cranberry sauce, and he LOVED it!! He’s so excited to eat it tomorrow. Thank you Claire and Sauci!! 🤍
Thank you Claire!!!! I didn’t even feel that the video was long. I was mesmerized by the process and savoring every dish. Wish I could taste through the screen 🤤
Right?!
I cannot describe how grateful I was to not hear a version of "You just want your breadcrumbs to be really RUSTIC... you know, just TEAR them apart... very RUSTIC" like no babe, I will be cutting them into cubes tysm :)
Claire saffitz is one of the most underrated cooks out there. ! I love her so much.
All the subtle tips she gives with every dish is just so on point, and make all the difference in every dish.
Phenomenal instruction by Claire; what a privilege to view and listen to this content! Can't wait to try for Thanksgiving or any holiday, for that matter! Thank you!
this is my comfort video. ive watched it at least once a month since it came out
she's so pretty. when she was looking at the poofy apple pie all fascinated and confused?? how cute was that?
Question: Soo, no buttering the pie dishes necessary? Other things I learned:
1) Optimal size of turkey 12lbs
2) How to blind bake the pie crust: use aluminum foil
3) Make your own cranberry sauce
…
Awesome episode!
oh my god this video is exactly what i needed! thank you so much for this long form video and giving us 1 hour and 20 minutes of joy
Where have you been all my life? I am learning so much. You are a great instructor and of the things I have tried - they have come out wonderfully. Happy Holidays Claire!
I"ve been cooking for more than 50 years and I learned so much from this young chef. She is not only skilled at her craft, but a great teacher! I picked up so many tips. I wish I had seen this before Thanksgiving, but I will bookmark it for next year. Thank you, Claire.
That was fabulous!! Thank you! You have seriously up leveled my Thanksgiving traditions/recipes from this. Now I need to go eat something! Lol! ❤
Well, I have been making delicious pie crust for over 40 years BUT I think you might have just shown me an even better way. THANK YOU!
I’m not American but I’ll watch anything with Claire in it, food looks absolutely delish
Awesome video. Claire makes everything so approachable....I love that she is branchingnout beyond baking because I learn so muchfrom her!
I was praying someone would do this. And to have it be Claire is the icing on the cake! 🎉❤
Just like everyone here I really enjoyed this video. Claire is a natural and gifted teacher. I almost think I could try to make a pie crust.
Watching this without any intention of making a thanksgiving meal. Go Claire give us everything
So WOW! I’ve been a fun-loving and adventurous home chef myself for more than 40 years, and feel I’ve earned my stripes. But this video is the NINES, from your don’t-over-plan attitude to your unique and incredibly helpful techniques. And yes, to us culinary performers - Thanksgiving really is our Super Bowl! As to over-planning, I say, mea culpa …
This Thanksgiving, as usual, I’ve over-dreamt - a 5 1/2 lb inflate-and-hang-for-a-day-in-my-shower Peking duck (which I’ve made before), with caramelized fig and orange sauce, hot Chinese pancakes with scallion brushes and organic carrot threads, roasted chestnut and dried cranberry Minnesota wild rice, and an apple and dried fruit crisp. But already the planning is exhausting my culinary mojo and I find I’m procrastinating. You’ve reminded me that the fun and spontaneity of the journey matters! That’s empowering.
One point I might make, living here in upper New England, a luxury we often have this time of year is the ability to ‘porch’ our dishes. Whether to instantly-cool our dishes or downright freeze them without warming our fridges and freezers, our porches basically double our food storage capacities. We just need to keep our wildlife away (from squirrels to bears)!
You are so right. Wrap it tightly, and the screened-in porch in NY is perfect as a walk-in refrigerator!
This is the best ever! Literally makes my day to watch Claire cook!
that looked soooo good I love watching Claire cook and have fun
this was WONDERFUL! I haven't been the family host in a while, but I remember the frantic edges - partially because the kitchen is small, the large quantities for 20, jam most of the work into the morning, and who I am. I loved hanging out watching - I just missed the aromas.
Love that it was a whole meal, more than dessert.
I hope the crew had dinner together.
Bravo! The tone in your voice and the clear ease of your instruction make you a joy to listen and learn from. Thank you.
Outstanding - Claire is such a good teacher, always incorporating learning points into her descriptions.
Everything looks amazing and her planning is immaculate! Wow just wow.
Jambalaya! I just got this cookbook from my mother-in-law who was clearing out her collection! Def going to try this cranberry sauce this year
Ok I love this stuffing recipe. So doable and normal. I really appreciate it!
Thanksgivings around the world will be better thanks to these recipes! Loved the video!
First Alison, now Claire!? What a week for long format turkey content on YT.
Best 1 hour and 20 minutes of my life! Thank you for the ride 😭😭😭
This is one of the best Christmas presents I could have asked for- I love Claire so much! I have also watched this video numerous times since it aired haha.
I have been absolutely loving my dessert person cookbook - I feel like I can rely on any of your recipes because they ALWAYS turn out incredible. the best!! 🥰
This video is utterly fantastic. Definitely getting me in the Thanksgiving mood
Wow what an enjoyable episode. SO inspiring too. Happy Thanksgiving! Claire's energy is just so lovely and relatable as always.
AMAZING CLAIRE!!! This is the best cooking video of your career!!!! 🙌🏼🙌🏼 . Thank you very much for sharing your family traditions. For sure I’m gonna make all of these recipes this year !!! Have a wonderful thanksgiving with your family!! 🤗🤩👋🏼
This was amazing! So much information and inspiration for having a seamless thanksgiving celebration.
Claire just looks so beautiful and happy and you can tell she’s having fun! I love this video! Hearing how she has developed and selected the recipes was so great, especially the ones with history like her moms cranberry sauce and Harris’s brusssles. I will be making the pecan pie for sure!
Always a joy to watch Claire cook. With the simple ingredients and thoughtful instructions I believe I can pull this meal off!
WOW! Claire and crew, this was a marathon! Nice job. Loved it. Happy Thanksgiving (also my fave holiday)!