Good Day Atlanta Viewer Information November 23, 2015

- You Better Not Pout!  Santa Comes To Six Flags Over Georgia:  The last time we were at Six Flags Over Georgia, ghosts and zombies had taken over for the park's annual Fright Fest.  Now, Santa Claus and his elves are taking over, transforming the popular attraction into the North Pole!
This year's Holiday in the Park celebration begins November 21st, lighting up the park with more than a million LED lights and dozens of special holiday attractions.  This year, the celebration brings 13 walk-through experiences to guests, including the all-new Mistletoe Mansion and a sophisticated light show called Magic of the Season.  Returning attractions include A Main Street Christmas and Retro Christmas, USA.  And, of course, thrill-seekers can still hop on the park's 22 rides, which feature especially stunning views thanks to Holiday in the Park's lights and Christmas trees!
Good Day Atlanta's Paul Milliken never turns down a chance to hang out at Six Flags Over Georgia, and spend the morning there getting a look at this year's holiday celebration.  For more information click here.


Thanksgiving With Buck:  On Thanksgiving Day, the turkey is the star of the show.  And you have put in way too much hard getting ready for this all important traditional family meal, to take a chance on it not being perfect.

 There are lots of ways to prepare a turkey, but you are a traditionalist and want to roast it, but your fear is that it will be too dry.  Fear no more, Executive Chef Matt Ratcliffe from BLT Steak- Atlanta is here to show you how to prepare and roast your Thanksgiving Day bird, and to make sure that it is not only delicious, but juicy as well.  And the great news's so easy.

Chef Ratcliffe takes you through the brining, seasoning, and cooking process, and as always, yours truly is here to take you through the tasting process.

For more information on BLT Steak- Atlanta, go to their website

Happy Thanksgiving!  Tweet them @BLTSteakATL 


Turkey Recipe

From BLT Steak Atlanta

Chef de Cuisine Matt Ratcliffe


24hr Brine

1.5 gallon water

1 bunch thyme

1 bunch sage

15 each bay leaf

10 each rosemary

1 cup kosher salt

2 cups sorghum syrup, molasses, or dark brown sugar (any of these three will do)

2 heads garlic

½ cup black peppercorn


In a large pot bring all ingredients to a boil and simmer for 20 min. Strain and allow cooling before placing the turkey in the brine for 24 hr. Once it has brined for the 24hr period, take the turkey out and wash with cold water to get rid of excess brine. Allow the turkey to dry before seasoning and roasting, frying or smoking.

Oven Roasted Turkey

Salt and pepper for seasoning

Roasting pan large enough for the turkey

16oz Chicken or vegetable stock

Herbs for stuffing the cavity (rosemary, thyme, sage)

2 cups white wine

Room temp Butter or oil

Butchers twine



Preheat oven to 350. Stuff the cavity of the turkey with the herbs, truss the turkey with the twine, rub the turkey down with butter or oil. Season with salt and pepper but remember the turkey was brined so do not heavily season it. In the roasting pan add the white wine and stock. Place turkey in the pan and begin roasting. The average timing is 1hr. per pound or until the internal temp is 150. Baste the turkey with the pan dripping as it cooks to help prevent drying and to help crisp the skin. One the turkey is done allow to rest 30 min. While the turkey is resting, use the pan jus as is or make gravy from the jus. If desired, you can add a little lemon juice to brighten the sauce.








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