Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Tags:How to Cook Turkey Madness,cooking,eating,recipes,turkey
Grab video code:
Eating with Amy
Hi and welcome to Casually Delicious, I’m Amy. Today, we’re gong to be making a turkey. Now if you’re like me, Thanksgivings are always a little stressful in your house. People are running around, they’re trying to get everything touch, it seems very intimidating. Took out a turkey so if you haven’t done it before, we’re going to try and see what happens. Don’t be nervous.
Now I’ve got a 16 pounds of turkey. This is—on the bigger side of the small one’s, there are several bigger turkeys you can get but this is a very small turkey. This is kind of big. So rinse them off, I thawed him, make sure you thawed him safely, don’t send them outside and let them get little hot. You want to try either doing it here on your drain you can't do it with cool water but you need to change the water frequently. So when his all thawed, then he’s ready to go. We’ve pat them off and he’s dried.
And I put a layer of carrots and celery on the bottom of my pan kind of like that. I put the turkey on top. So now we’re going to stick some onions inside his little cavity. Make sure you pull out the giblets and the neck pieces all that stuff. Make sure they came in plastic bags so you can't just get rid out of there. I’ve also got some garlic and now, we’re going to throw in there too. And I’ve got my cultural blend of herbs which are sage, rosemary and thyme. I’m just going to cram that in there too, and some wrestling with them a little bit but just put the stuff in. I’m filling them to the brim and this isn’t really like a stuffing. It’s just going to make him taste good. That’s for another episode.
And now we’ve got all our garlic and we’ve got everything in there. Next is I'm going tto get a napkin because I'm messy. Next thing we’re going to do with my somewhat clean hands is were going to open up the olive oil and I'm going to just spread that all over him and just hope he doesn’t get dried up and and keep them nice and moisturized. I’m just using a pastry brush. And we’re going to cook this guy for about three to three and a half hours and then we’ll check him to see what his temperature is like. Hopefully, he’ll be in here 170 and we stick the little thing in his leg. And we’re cooking him un-stuffed so he’s going to go a little faster even like the vegetables in there. It’s not really like stuffing.
And now we’re going to pop him into the oven for about three to three and a half hours. And we’ll look at him and checking his legs to see if he’s done and if not, we’ll probably give a little more time. About two thirds of the way through we’re going to tent him with a little piece of thin foil so he doesn’t get burn on top. Kind of have this little hat to keep him really cool. I’m getting sunburn. So I’ll pop him in and we’ll see what happens.
So my turkey is done cooking. It took a little extra time but you just keep checking him, I keep sticking in the thermometer and stick it right about there. And it took a lot but it finally I’ve had about 171, 175, I cooked it a little extra just to be safe because I was getting different readings depending on where I put it. So we’re going to carve this baby out. I let it sit for a little bit. And to get the legs off, you’re just kind of cut in with the knife and pull away with the leg. And this guy is kind of just come off from there. And I’m just going to pull out the legs off and I'm rotating them out of the way. And I’m not doing this you know, spectacularly. I kind of—as like as you can see good enough for the government work as they say. Unless you get a knife—that’s too hot, hold on.
All right so I cut the breast. I’m just going along the sides here and kind of doing, you hold this still. I’ve just cut it kind of in a diagonal. And there it goes. And you can just keep cutting of to pieces. I should probably transfer this in a plate. We’ll slide right of, I’m bringing this in for my co-workers because I can't eat this entire turkey myself even if I try.
This turkey looks and smells amazing. I’m just going to grab it a chunk right off from the top. Don’t tell my co-workers. I can’t believe I made this. Wow! It taste really good and the inside all good. I mean some stuff that I stuffed it with. And they add of flavors in the inside. And just the flavor comes sipping up tot the turkey. It’s so good. I’ve had all the skin. I have a good turkey and I rate it and you can too.