Bill Baker and Jessica Show
The Philly Eagle AKA Chef Guido gets his Turkey Ready
[MUSIC PLAYING] Hey, what's up, guys? It's Bill Baker. Hey, what's up? It's Jessica. And thank you guys so much for coming and listening to us right here on our podcast. Be sure to check us out Monday through Friday, 6 to 10 a.m. on Power1017. Tons of news and entertainment, prank phone calls, win huge prizes, question of the day with relationships, and so much more. And don't forget to subscribe to our channel and get notifications when we upload new content. Now let's check out another new segment on our podcast. Ladies and gentlemen, the creator featured guerrilla sex he ran. It's called Sticky 9/23. Good morning to Bill and Jessica, show. Good morning, probably sunny today, rain and likely overnight highs in the lower 50s. Time now for the Bill and Jessica audio vault. So the Philly Eagle. We know the Philly Eagle. He checks in from time to time, talks about the Eagles. He's also a cook and a chef. And he goes by Guido, follow him, Dwayne Delosier, the Philly Eagle. So here he is, one of his latest videos that he posted, getting the turkey ready for Thanksgiving. Oh, good afternoon. He slapped with the turkey. I got a little turkey here. Oh my gosh. Donnie bought 13 apples. He worked for Butterball. Because I like to do different. Now, he was not one of the ones that was caught. Go back. Go back. Loosen to it. And look, look at the next tap. Look, look, look. I got a little turkey here. He definitely works or works. Excuse me, past tense. He worked for Butterball before. You work for Butterball? Ha, ha, ha. Gosh, who's back? I got a little turkey here. He gives it another one, another little snack there. Smack one at ease. Donnie bought 13 apples. I'm going to do something different. Because I like to do different things. So what we're going to do is put it in my pan turkey. I'm going to turn it upside down like this. And then we're going to feel that I want to cut. Oh, cut. Well, this is not a cook turkey. It's a raw turkey. Let me get something sharper. The white knife. [LAUGHTER] [LAUGHTER] [INAUDIBLE] [LAUGHTER] [INAUDIBLE] [LAUGHTER] [INAUDIBLE] [INAUDIBLE] [INAUDIBLE] What do you say, reaching in, like going through the draws? [INAUDIBLE] [LAUGHTER] [INAUDIBLE] He's all slimy, looking for a knife. [LAUGHTER] [INAUDIBLE] [INAUDIBLE] [LAUGHTER] [INAUDIBLE] [LAUGHTER] [INAUDIBLE] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] I'm crying. [LAUGHTER] [LAUGHTER] [LAUGHTER] [LAUGHTER] OK. I've never done this before. Feel me? I had to watch that for myself. I was ringing. Feel me? That's sweetie talking. That's his girl. That's what he calls her sweetie. Ain't gonna feel the picture. Get a mood this over here. Ain't gonna move this over here. I guess it's gonna do it right here. There you go. There you go. [LAUGHTER] What's he like? The same thing. They do it both on the sides. Each side of the spine. I've never seen a gun like that. That's right. Oh, Junior. We didn't know nothing about this. [LAUGHTER] Yeah. He definitely, definitely worked for them. [LAUGHTER] No, nothing about this. No, we don't. [LAUGHTER] Yes. Nothing about this. [LAUGHTER] We're trying. [LAUGHTER] I can't. I can't watch this video. [LAUGHTER] I can't watch this video. [LAUGHTER] I can't. [LAUGHTER] I can't. [LAUGHTER] Oh, here we go. He's like, I can't delete it. [LAUGHTER] [LAUGHTER] Oh, no, we're not trying. I need to get a new knife set. [LAUGHTER] But this is only a light one. I promise I'll get you one for Christmas. [LAUGHTER] Yeah, we're going to take the spine out. [LAUGHTER] We ripped it apart. Yeah, the spine. I need the spine out. [LAUGHTER] And you'll see why I need the spine out. [LAUGHTER] A mutilator. [LAUGHTER] A mutilator. [LAUGHTER] Mutilator. Oh, my God. Don't buy a knife set. [LAUGHTER] Give me a knife set. [LAUGHTER] I need a knife set. [LAUGHTER] That's all I get on. [LAUGHTER] Now, let it nice and open. [LAUGHTER] Nice and open. [LAUGHTER] Look at that. See the inside of this bird. Yeah, we'll leave that on. No. And then we're going to do wash. [LAUGHTER] All right, let me give it a notch. Yeah, you better fly. Yeah, let me give it a notch. Just give it a notch like this. It's frozen, so that's why. [LAUGHTER] There you go. This one's in the turkey, y'all. [LAUGHTER] Crying, like I am crying. [LAUGHTER] That's a quick rinse. Quick rinse. And then we back it on up, back it on up, back it on up, back it on up. [LAUGHTER] Oh, yeah. [LAUGHTER] Back it on up, back it on up, back it on up. Yeah. Now he's spreading them legs out. [LAUGHTER] He folated, chopped it, spread it. And we did it first, but we did it. No, Guido did it. Guido did it. So what am I going to do now? [LAUGHTER] We're going to flip it over like so. [LAUGHTER] You're doing this, Bill. Bill. You're doing it. Yeah. Come on, y'all now it looks ugly until it gets cooked. Yeah. We're going to brush it with the garlic oil here. This whole thing is going on there. Now he's brushing the inside of the turkey. Garlic sauce. Yeah. One cold clove of garlic everywhere. Oh my God. Garlic everywhere. [LAUGHTER] Garlic everywhere. Mm-hmm. Mm-hmm. [LAUGHTER] Don't worry. I know I'm double dipping. I'm touching the meat. But I can assure you all the garlic is going in. Just keep watching. Oh, yeah. It's loaded. Yeah. Just take it easy. All right. Stay on that. Little bit of emerald the best. Okay. Now he's seasoning it up. Oh, God. [LAUGHTER] Holy moly. Holy moly. Holy moly. Holy moly. Now he's seasoning it up. Yeah, I got to add it all. Now I'm doing both sides. Uh-oh. He took the gloves off now. There. He's got a massage it. Is he going to rub it all in? I'll get that to the other side. You can't get it because only I can see it. Yeah. Well, watch. You trust me. Oh, I didn't see that. Yeah. Somebody put something up there and see. Oh, yeah. Just keep on filming. So we're marinating our turkey here in a nice wet brine. Yeah. If they're a brining process. And then we're going to flip it over as I already said. Yeah. I was at the hospital. I have a little bit of problems. That's some cakes. I'm going to go through it. Come on. Oh, my God. Oh, yeah. Oh, yeah. Put on this understanding, but we got it. It's all good. I've got to open it here. I've got to open it. My hands are clean. So I've got to get in here. Get under the skin. Yeah. Get under the skin. Now he's like a mother. That's what I do. That's what I've done in the past to butter it up. Yeah. Yeah. Make sure you get way under the sea. I am away and under the skin. And what is that? I can't. No. That too. This is separating the skin. And the meat. And what does that do while it's cooking? Then I take the... Oh, yeah. Look at that chunks of garlic. And I'm going to put it in the skin. And it's going to be marinated in the meat. Look inside. Look inside. Oh, it's so unbelievable inside. Does that bird feel bad? Oh, yeah. So unbelievable inside. It's going to be so tasty inside. So tasty inside. There's a sound by the ones cooked. Look. This is how you do it. That's how you do it. This is how you do it. This is how you do it. Thanksgiving turkey. Get in here. Like so. And just get this. Oh, yeah. And it's going to go into the meat. It's going to go into the meat. Those are the thighs. Yeah, that's the leg. I'm going to go into the leg. And to the leg right there. And in here. Same thing on the side. Stuff is up there. All this here. Yeah. All this is going to go in here. Oh, yeah. Just like that. All going in there. All that. Now you're taking notes in order to do this for Thanksgiving, right? Yes, I am. Tomorrow. Yes. Oh, see? Don't suck. Look. Look. Look at that. There it is. I don't know. It's not done yet. Yeah. Yeah. This is the roll part. Don't forget that. Don't forget that. Oh, the neck. The neck part. Now this is very old school. Like to have the neck with the turkey. Right. You know, because Tracy's grandfather, I remember, used to cook the neck as well. Yeah. Some people like the neck. Yeah. That's old school. I know they're going to go ahead. We'll leave that right there for a second. Doesn't that have a lot of burns in it? The neck. That's the right of the burn. That's the backbone. Oh, that's the backbone. It'll be fine to worry about it. It's going to be all good. Okay. Oh, man. Wash your hands. We'll be back shortly. Yeah. That's his girl Sweeney telling him to watch his hands. See. We got to get the spices in here. Okay. And mold it up. Watch. This is this is a brine. This would be a wet marinade for approximately. A dry marinade. All the tomorrow. And, um, yeah, I'll put it in the oven. Uh, like, like Thursday morning. How about the? I got it all. Don't worry about it. calm down. He's just doing just do it for you about. I got this. You don't give somebody a chance. Yeah. Let's see here. A58 Texan and what are you guys watching? I'm curious. That is Guido Thanksgiving Turkey. The Philly Eagle is also chef Guido and he is doing the turkey for Thanksgiving. I got you got out. You got to marinate that in. You got to brush all that in. You got to brush all that in. Man, you got to brush all that in. That is seasoned up. Get the wings. Yeah, the wing. Brushing it in. Oh, that gets brushed in there. I get a well, because you got to come on the bottom. It's fine. I got to store this now. Okay, guess he's got to wash something off. So now we'll do back it up, back it up, back it up, back it up. He's selling his girl. Back it up. How I'm going to do is I want to let it all brine in here. Nice and cozy. Oh, yeah. They're all going to snug together for a while. Oh, yeah. They're all going to snug together for a while. Yeah, they're all going to snug together. That's my way. And then you take the leftovers, all the spices, all the garlic. Yeah, waste not want not. Oh, yeah. Look at that. Look at that. What marinate, baby? Right there. Listen to me. Dump it all to the juices from the pan. This is what I say. Oh, yeah, right in there. There you go, Quito. Get it all. Get it all. It's a little like, don't have nothing on it. It will have it. It will have it. It will have it. It will have it. It's on, yeah. I'm going to bum it up. I don't know what's going on with the audio here. That you will do, because it needs it. And I'm going to need it one last time. He's a small bird, but for us. Okay. One last time. One last time. I don't know what he's mixing up over there. We see full shot of the turkey right here. No, no, no, no. Come on now. I don't want to have too much on there. I don't want to have too much on there. Putting in a little bit more seasoning. I want one clumpy like that. I just want it now like this. See this? See what I'm doing? You're dusting it. I'm dusting it. Whoa. Yeah, I'm dusting it. Dusting. All right, that's good. So now what happens? We put the lid on there. There's your turkey. Stay tuned. And we'll be back Thursday morning. Everything's given. There we go. There's the Philly Eagle everybody. The Philly Eagle. Yes, the Philly Eagle everybody. Yeah. So we will hopefully get an update from him next week. Definitely. I want to see what it looks like when it comes out. We'll continue with the Bill of Justice's audio vault on the way. We're gonna honor all the hard-working, amazing kids.