Re-uploaded since we had some sound issues with the previous video uploaded a few hours before. Sorry. Thanks for joining our family for Thanksgiving. Visit kiwico.com/tokyozebra to get 50% off your first month of KiwiCo with code TOKYOZEBRA
This was such a fantastic video!! The best one in a very very long time. In fact, I think I'll watch it again. You're turkey is burning because you're putting the butter on the outside. Butter will always burn. The butter goes under the skin to keep the meat moist. It's really easy to do. Also, if you add olive oil to your herbed butter, it will stop it from burning. That is EXACTLY how I make my turkey. It's actually Gordon Ramsey's original recipe. Cooking turkey at 350° or 325° F is the best. However, it looked absolutely delicious! The food you had was amazing! WOW! Would love to see more videos of you cooking for a dinner party with friends over. Loved it!! 💙🦃
While cooking a turkey in a convection oven like most are saying is a quicker and better way if done correctly as it CAN be juicier, the problem is your oven size! All the times and temperatures, even SOME methods, you're being given would be fine in a normal sized US oven.... you don't have that. Your oven is half and maybe even a third the size of a "normal oven" in the US, which makes it slightly funny to me seeing a 14lb. bird having to basically be PUSHED inside. 😅😅 In truth even I wouldn't hazard a guess to the proper cooking time and settings given your oven's size, and as a former caterer whose cooked give or take around 500 whole turkeys, that's saying a lot honestly. My suggestion is to keep track of what time, temperature, methods, and oven settings you use from year to year until it turns out how you want it unless you get a bigger oven. You could also try roasting whole chickens as practice once or twice a year. Though not the same size as a turkey of course, that could be used as a good starting reference point. Hope this helps for next Thanksgiving! 🦃
@@rztrzt are you serious? Every country has thanksgiving. Also, Paolo was raised in America. I just can't believe how uneducated Americans are. We in Canada have thanksgiving too. Although earlier than the US, we have thanksgiving too. What a surprise! You're comment just reminds me of the arrogance and stupidity that Americans are so well known for.
We also cover for about 75% of the cooking, then brown at the end. I also steam mine with a mix of chicken stock, balsamic & Sherry in the roasting tray below the turkey (turkey is on a raised rack in the roaster). It makes a fabulous gravy. It’s always juicy & perfectly browned. Browning at the end allows you to control the browning as the turkey is essentially almost done.
It's burning because she's putting butter on top. Butter will ALWAYS burn. Under the skin is perfect but not on top! Also, she's cooking it at to high of a temperature and way to long. You could tell by the dryness of the meat it's over cooked.
@@bluebutterfly7233 Cooking for a long time is good for roasts, you want it to get tender and to cook it evenly. The problem is you want to cook at a high heat for searing the skin, and then afterwards you want to cook at a low temperature. For turkey you can cook it to 165F, probably want to use a temperature probe.
Convection, convection, convection Paolo! 😄 If younhave turkey this year, try to start cooking it a little earlier in the day, like right when you wake up (or around 10AM) so it can technically slow roast. Oh, and don't top it with bacon until about 15 mins before the turkey is about to be done since bacon cooks super quick. 🫶🏼
The purpose of the bacon is for added moisture. Her butter is supposed to go under the skin not on top. She is cooking it at to high of a temperature for sure. Long and slow is definitely better. Bacon needs to be put on right at the beginning.
@@bluebutterfly7233 That's interesting you say that, I know some recipes that just include the bacon as a type of "crisp second skin" for extra flavor purposes. Different strokes for different folks I guess 🤷🏼♂️ I can totally see the fat from that being infused for extra moisture however. That is a good bullet point to note about the butter mixture. Maiko you got this!!! 💪🏼💜
@@MrRamonLuiis Yah no. That's not what it's there for. It's a Gordon Ramsey's Turkey recipe. I cook mine the exact way Maiko did. The bacon is there for added moisture and a tiny bit of flavor however, her putting butter on top of the turkey is what's burning it. Plus, to high of a temperature and cooking the bird way to long. You're version of the bacon is completely incorrect why strips of bacon are put on a turkey.
@bluebutterfly7233 We get it, you know everything. Just because you got your little recipe from Gordon Ramsey doesn't make it the correct or the incorrect way and it sure isn't ok to tell others what they are doing incorrectly....as if your input matters anyway.
😂😂😂😂 They are always in the comments either trying to correct someone, or have something negative to say. They definitely do not live up to their "butterfly" screen name...more like a "Gnat"
A suggestion for the turkey next year. Try spatchcocking the turkey or cutting it into four pieces for faster and easier cooking. Leg and thigh together. Breast and wing cut in half and roasted together. Dark and white meat cook at different times so separating and cooking them separately will make them stay moist and save a lot of cooking time.
Once the thermometer pops out then the Turkey is done. You can get a thermometer that connects with a phone app so it will be easier to see when the Turkey is done. Also, since you have a small oven, the recommended time on the Turkey packaging is most likely wrong. It will take less time to reach the cooked internal temperature of the Turkey since your oven is smaller than typical American ovens.
Hi Maiko and Paolo, after 30 years of cooking turkeys, here's what I would do: brine for 24 hours; season with garlic, thyme, sage, and olive oil/butter; cover the whole turkey and the pan with tin foil before you put it in the oven. For a 14lb turkey, 4 hours before you want to eat, put it in the oven at 350 F for 2.5 hours. Do not open the foil, or open the oven. Then at 2.5 hour mark, remove the foil and put it back in for another hour to brown. Remove after 3.5 hours total, cover with foil (tent it over the pan) and let rest for 30 minutes before carving. (This lets the juices reabsorb into the turkey, then it won't be dry.) The formula is: for every pound of turkey weight, cook for about 20-25 minutes. If it has also been properly brined it should not be dry. If it has been brined, you don't really want more salt from bacon. Good luck for next year!
We have done this for a few years now. Highly recommend! Cut the turkey into parts before baking... Less chance of burning in the small oven and cook time is hours shorter... Yeah, you lose the whole bird look, but taste and less hassle (especially with a kid) is worth it!
No worries on the timing, Paolo, now you've just got me looking forward to Thanksgiving! And awwww, still enjoying Wolfy's adorableness and hearing him say new words.
Two tips Tip 1: baste the turkey like every twenty minutes after it’s been in for about an hour or two Tip 2: once the turkey is at the desired color, tent the whole thing, not just some of it, in foil. But do not stop basting. If you don’t baste the turkey, it will be dry. For basting, all you have to do is make sure there is a metal tray holding the turkey up slightly and add a good amount of water under the turkey. The fat will drop down into the water and you will use that to baste. If the water all evaporates, you can add more water. But like I said. Baste the turkey as much as possible.
❤😂 I love summer Thanksgiving!! It makes me excited for us having it in 3 months 🎉 The foiling is to cover all of the turkey, not just a small line one on top, as it helps it stay moist the whole time. and marinating injectors help it while sitting in brine to also have liquid marinade in the meat throughout 😊 look injectors for turkeys. Big change in moist turkey meat. I LOVE that you said it's about who and why you do it. We love our family gatherings, and whether traditional or just for fun, it's cherished. ❤
Nice job Maiko! Over the years of experience, the dryness of the turkey disappears. That’s why my mom’s is my favorite, she has like 40 years experience haha!
That's what gravy is for. It covers up any dry turkey you have. Next year if the turkey is starting to look burnt just cover it with foil. It'll stop the burning process becauseit will help rflect the heat.
You should cook the turkey, breast side down (breast facing the bottom of the pan) for the first half of cooking. Then flip it over during the second half of cooking. That'll help prevent the turkey from getting dry and from burning. Also, you guys can probably skip brining your Turkey if it's a butterball, as they're already brined.
As Australians we don't have Thanksgiving but we do cook turkey during Christmas the wife has found that a turkey deboned roast stuffed with something is easier to cook and doesn't dry out like a full Bird
Wow! That was the most amazing get together ever! It was a beautiful turkey and the food looked so delicious. Wolf was just so cute and look at him go. He really has grown up so much and it is so wonderful to see him. I remember when he was just born and to see him now, it's a proud UA-camr Mama watching from afar. Great job you guys so proud.
I always tent the bird first for the couple hours of cooking, and then take it off, except the wing tips and leg ends. Then I BASTE the turkey with the surrounding juices every 20 to 30 minutes for the last couple hours to keep it juicy, and to keep the skin browning instead of burning.
You did a great job on the turkey. Not an easy thing to do. We used to do a turkey breast only, a few times through out the year to practice and try new things. Takes less time but allows you to learn what is good on the big turkey day. I will be trying your brine out this year. That looked great.
You need an electric table top roasting pan. It frees up your oven and makes amazing turkey that is juice and cooks fast because you don't have to keep opening the oven. See if I can find an example for you. My aunt and uncle used to use it for Thanksgiving when they would take their RV to the beach. And swear by it. We bought one and have never looked back!!!
I would put the butter, garlic, onions, and bacon under the skin, between the skin and breast meat. I also used to stuff under the skin of between the bird and thigh. I bend the wings back and tuck onion, garlic inside the neck skin, then tuck the neck skin under the bent wings. I cut slits in the skin of the stomach and cross tuck the drumstick ends through each slit. Inside the turkey, I put onions, carrots, rosemary, whatever flavorings you like. I have also done herbs under the breast skin, etc. The flavoring is up to you. I love you guys trying to do a real turkey for Thanksgiving in Japan. The other option, which I found easier, once the number of guests decreased as people did not travel, was just to cook 1/2 turkeys. You might try asking the butcher to cut the turkey in half.
Foil from the beginning with shiny side toward the turkey…actually, cooking it in a bag, and then cut the bag open for browning toward the end of cooking.
Hi Paolo and Maiko! Consider using a meat thermometer. Stick it in the thickest part of the turkey (breast) and cook until the internal temperature reaches 165 degrees. Spatchocking is another thing to consider and it involves cutting through the backbone with scissors and this lets you flatten the turkey for a more even cooking surface area. In my own experience, this is the quickest way to cook but may not be the most presentable and this method doesn't work well with butter beneath the skin (it'll ooze out). looking forward to the next Thanks Giving video!
Well, it's lovely that you had another Japanese Thanksgiving to show everyone from last year! For the foil, I would recommend getting industrial sized foil from a place like Costco so you can one or two big pieces. Just make sure the turkey doesn't touch the foil while baking.
Happy Thanksgiving!!! Love watching your family and love Japan life. Quick Tuckey tip, get a meat thermometer and when the turkey breast reaches 165 degrees Fahrenheit. No more worrying about about time. Happy eating.
Next year, just have a breast roast, or put a lot more slivered bacon over the breast and top thigh. Cover with the foil on one hour after it goes in the oven. Take the foil off an hour before it's done, lowering the heat. Once out the oven, turn the whole bird on its breast and leave for 30 minutes allowing the cooking juices )you find that tends to gather on the back and dish after carving) to seep into flesh as it cools, thereby giving a more succulent top of bird. Well done Miko, you did good - I watched your prep which you did the right way, especially butter under the skin. It looked BBQ shade of dark, but certainly not burnt. Also don't fully stuff the cavity as it takes the bird longer to cook.
Hey Paolo! A little tip to make your turkey juicy next time! Before you put the turkey back in the oven for the second time, get a kitchen syringe and suck up the turkey juice from the bottom of the pan into the syringe. Then insert the syringe inside the meat and insert the juice into the meat in however many places of the turkey you'd like! You can insert the syringe full of turkey juice however many times you'd like depending on how juicy you want your turkey to come out😊
Maiko is GOAT. I would try just turning the oven down a bit and letting it cook longer. Use meat probe to check temps. And bacon cooks quick, so no need to add that until the Turkey is almost ready.
Invest in a cooking thermometer! Safe temperatures for poultry in the US is 165 F (~74 Celsius), so might be able to get it slightly under for Japanese birds. I like to pull the bird from the oven when the white meat (breasts) around 155-160 F and dark meat (thighs/legs) 175 F or higher. The foil method around dark meat is smart to keep it from getting too burnt and makes it raise in temp faster.
@@TokyoZebra Best video ever! 62 year old grandmama here. The butter goes under the skin Miako. It's burning because butter burns. Also, add some olive oil to your herbed butter and it keeps it from burning. It's actually a Gordon Ramsey turkey recipe. The original says to cook it at 475° for the first 2o minutes and then turn it down to 350°. Turkeys don't take long to cook like people think. You're supposed to allow 20 minutes per pound. Cook it in the morning and then let it rest for 3 or 4 hours. It will continue cooking when resting and allow the juices to flow through the turkey. Your gravy, etc is hot so having hot turkey isn't necessary. You make your turkey exactly like me!
Get a wireless meat thermometer for meat, it helps a lot, and cook the meat at the first stage when the inside is cooked blast it with high temp after resting it for the first stage for the meat to retain the juice.
It might sound weird, but when I cook a full turkey (especially a large one) I start cooking it upside down. This way it gets cooked on one side and then you can turn it over halfway through and it's right side up and get the top browned that way. You're turkey is getting overcooked because it's sitting really close to the heating element on top it looks like. Most ovens here in the US don't have the top heating element on for regular baking unless you are in broiler mode.
The way you both were talking in the end 😅 oh ya had FUN 🎉 lol happy Thanksgiving! Maiko did so good! Try covering the turkey fully with aluminum and putting it in the oven really low like 200° for couple hours then uncovering it once the inside is done ❤
Next year look into fried turkey! its so good and juicy! Our family injects a liquid butter flavoring into the meat and skin and then fry it. Its amazing!
Use melted butter (which separates milk solids that easily burn) vs cold butter on the skin OR a neutral oil like grape seed oil for golden crispy skin!!
Now that present you has a separate space for the studio stuff, does that mean you have more room in the old studio space for wolfy or entertaining? Or is it still being used as an in home work office? Just curious. Thanks!
Paolo, the thing is, when it's a too big piece of meat, my advice, cook it slow, very slow, for a piece of turkey, i would say 3 to 5 hours at a low-medium temperature (it'll depend on your oven), and you finish the last 10 to 15 min with a higher temperature to give it a nice color. Bacon is good but it's a very thin piece, so it'll cook very quick. Put it, if you want, the last 10 min after your turkey got a nice skin color.
A meat thermometer (And possibly a dial thermometer for just in the oven) might help figure out how the little oven is behaving. We had a tiny one (by American standards) in one place we lived and it was a little tough to heat the bird evenly cause it took up so much of the space. (rotating the turkey in place can help there too. And once that bacon's all crisp there it won't be doing any more good. :) )
I wonder if the turkey is getting so over-cooked on top because it is SO close to the top of the oven due to the small oven size? Perhaps if you tried doing the “spatchcock” method it would fit a bit better in the oven, and cook more evenly? We tried the “spatchcock” method with our turkey the year before last and it was the juiciest and fastest cooking turkey I have made. There are several recipes and videos online showing how to do it, as it is a bit complicated. I would just say if you do try it the knife/kitchen shears need to be extremely sharp, it was quite a workout cutting through all the bones/cartilage with what I had to work with. 😅
Next time you should Spatchcock (or crapaudine in french) your turkey. This way it will be easier to cook in a smaller oven and it will cook more evenly, same goes for chicken. It is the magic trick many chef use to cook poultry. You can keep the back bone to make the broth for a soup entrée. Make sure to dry your turkey well before apply your rub seasoning.
You need to get a bigger oven and cut the counter top on top of the oven area then put it on top and then just attach it to the oven so it fits in with the rest of the counter and do the rest of the kitchen the same way so you can cook everything perfectly just renovate the kitchen by getting larger appliances and then moving the counter top of that you definitely cut out and put it on top of the new larger appliances
1, get a real ready set digital thermometer, 2, the button was pooped when you foil it. 3 less is better when cooking (don't fill the cavity ) leave it empty so air can circulate for even cooking. 4 if all fail try to spat cock it and cook it in half's one with salt and pepper, and the other half you can go fancy with it. keep the brine simple just salt and sugar. i brine ours , one gets cooked in the oven at 325deg till the thigh hits 175deg and the other half get done on the smoker both turn out juicy. and make great leftovers. it gets easier with time you guys have a great show keep up the good work
You've got a lot of suggestions in the comments, but my #1 suggestion to not accidently over cook your bird is to get a probe thermometer that you can leave in the bird. Set it to your target temp (161F, don't have the C equivalent, sorry). The kind with a wire that comes out of the oven to the digital part, while the probe stays in the turkey has an alarm that will go off when it reaches the right temperature. Of course, move the probe when it goes off just to make sure it wasn't in a warmer spot. No overcooked dry turkey 🙂
Every oven is different. A meat thermometer is a wonderful tool.. Turkey doesn't need to be above 165. Finish without foil to brown the skin and make it crispy.
Not sure if you guys have a meat thermometer, but using one will help you to determine when the turkey is done so you don't overcook it. Also, cooking a turkey whole is very overrated. We can easily get turkey parts here in the US, but its not that hard to break down the bird. I suggest this because I don't know if your oven is wide enough to accommodate a spatchcoked turkey like others were suggesting. You can practice on chickens during the year. I'd put the legs and thighs on the bottom of the pan, and place the breasts on top. This way you can pull those out when they are done and let the rest continue to cook. You can also include some veggies on the bottom for flavor.
i heard its difficult to make a good juicy turkey. Just try and experiment every year!. This looked like a fun small party i definitely wanted to be part of! ^^
The turkey keeps burning because the oven is too small. Next year get like a roaster. It's a cooking device that you plug in. It rotates as it cooks. My dad has one and his turkeys are amazing
The best and traditional way to cook a turkey is to make a charcoal out of freshly burned wood , season the turkey well, wrap it with aluminium foil and bury it in the charcoal underground 7-8 hourss. The taste of the turkey will then be incredible. That is how we do it in Alsaka 😉
The problem is the size of the oven, it’s getting too toasty cause the bird is too close to the top. May wanna try lower temp for longer time with tray fully covered and more basting
For the best moist juciest turkey bake it upside down so it all flows into the breast. Meat will fall off the bone its so moist. Brother in law made the mistake one year of putting the turkey in the oven upside down. Have been doing it ever since.
Re-uploaded since we had some sound issues with the previous video uploaded a few hours before. Sorry. Thanks for joining our family for Thanksgiving.
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This was such a fantastic video!! The best one in a very very long time. In fact, I think I'll watch it again. You're turkey is burning because you're putting the butter on the outside. Butter will always burn. The butter goes under the skin to keep the meat moist. It's really easy to do. Also, if you add olive oil to your herbed butter, it will stop it from burning. That is EXACTLY how I make my turkey. It's actually Gordon Ramsey's original recipe. Cooking turkey at 350° or 325° F is the best. However, it looked absolutely delicious! The food you had was amazing! WOW! Would love to see more videos of you cooking for a dinner party with friends over. Loved it!! 💙🦃
While cooking a turkey in a convection oven like most are saying is a quicker and better way if done correctly as it CAN be juicier, the problem is your oven size! All the times and temperatures, even SOME methods, you're being given would be fine in a normal sized US oven.... you don't have that. Your oven is half and maybe even a third the size of a "normal oven" in the US, which makes it slightly funny to me seeing a 14lb. bird having to basically be PUSHED inside. 😅😅 In truth even I wouldn't hazard a guess to the proper cooking time and settings given your oven's size, and as a former caterer whose cooked give or take around 500 whole turkeys, that's saying a lot honestly. My suggestion is to keep track of what time, temperature, methods, and oven settings you use from year to year until it turns out how you want it unless you get a bigger oven. You could also try roasting whole chickens as practice once or twice a year. Though not the same size as a turkey of course, that could be used as a good starting reference point. Hope this helps for next Thanksgiving! 🦃
Why do you guys do thanksgiving, I thought it was an American thing?
@@rztrzt are you serious? Every country has thanksgiving. Also, Paolo was raised in America. I just can't believe how uneducated Americans are. We in Canada have thanksgiving too. Although earlier than the US, we have thanksgiving too. What a surprise! You're comment just reminds me of the arrogance and stupidity that Americans are so well known for.
You might want to try a rotisserie turkey. It's super easy, if you can find the machine 😅
We always put tinfoil on the bird for the initial cooking then remove it towards the end to brown it, tinfoil on the breast, legs and wings
Most do the reverse. Cook until browned then tent with foil.
We also cover for about 75% of the cooking, then brown at the end. I also steam mine with a mix of chicken stock, balsamic & Sherry in the roasting tray below the turkey (turkey is on a raised rack in the roaster). It makes a fabulous gravy. It’s always juicy & perfectly browned. Browning at the end allows you to control the browning as the turkey is essentially almost done.
It's burning because she's putting butter on top. Butter will ALWAYS burn. Under the skin is perfect but not on top! Also, she's cooking it at to high of a temperature and way to long. You could tell by the dryness of the meat it's over cooked.
@@bluebutterfly7233 Cooking for a long time is good for roasts, you want it to get tender and to cook it evenly. The problem is you want to cook at a high heat for searing the skin, and then afterwards you want to cook at a low temperature. For turkey you can cook it to 165F, probably want to use a temperature probe.
@@shuikai272 what has your comment got to do with my post?? 🤔
Im so proud of Maiko juggling all these things while cooking amazing dishes. It’s a nice community
Like literally billions of other women around the world.
@@bluebutterfly7233and like every one of those billions of women we should be proud of all of them.
Convection, convection, convection Paolo! 😄 If younhave turkey this year, try to start cooking it a little earlier in the day, like right when you wake up (or around 10AM) so it can technically slow roast. Oh, and don't top it with bacon until about 15 mins before the turkey is about to be done since bacon cooks super quick. 🫶🏼
The purpose of the bacon is for added moisture. Her butter is supposed to go under the skin not on top. She is cooking it at to high of a temperature for sure. Long and slow is definitely better. Bacon needs to be put on right at the beginning.
@@bluebutterfly7233 That's interesting you say that, I know some recipes that just include the bacon as a type of "crisp second skin" for extra flavor purposes. Different strokes for different folks I guess 🤷🏼♂️ I can totally see the fat from that being infused for extra moisture however. That is a good bullet point to note about the butter mixture. Maiko you got this!!! 💪🏼💜
@@MrRamonLuiis Yah no. That's not what it's there for. It's a Gordon Ramsey's Turkey recipe. I cook mine the exact way Maiko did. The bacon is there for added moisture and a tiny bit of flavor however, her putting butter on top of the turkey is what's burning it. Plus, to high of a temperature and cooking the bird way to long. You're version of the bacon is completely incorrect why strips of bacon are put on a turkey.
@bluebutterfly7233 We get it, you know everything. Just because you got your little recipe from Gordon Ramsey doesn't make it the correct or the incorrect way and it sure isn't ok to tell others what they are doing incorrectly....as if your input matters anyway.
😂😂😂😂 They are always in the comments either trying to correct someone, or have something negative to say. They definitely do not live up to their "butterfly" screen name...more like a "Gnat"
A suggestion for the turkey next year. Try spatchcocking the turkey or cutting it into four pieces for faster and easier cooking. Leg and thigh together. Breast and wing cut in half and roasted together. Dark and white meat cook at different times so separating and cooking them separately will make them stay moist and save a lot of cooking time.
Yes, if carving a whole bird is not the issue, then cooking the breast and the legs separately will make it cook faster and stay moist.
I’m so proud of Maiko! It must be very nerve-wrecking to cook for a lot of people but you did so great. Can’t wait for next year thanksgiving
Once the thermometer pops out then the Turkey is done. You can get a thermometer that connects with a phone app so it will be easier to see when the Turkey is done. Also, since you have a small oven, the recommended time on the Turkey packaging is most likely wrong. It will take less time to reach the cooked internal temperature of the Turkey since your oven is smaller than typical American ovens.
Hi Maiko and Paolo, after 30 years of cooking turkeys, here's what I would do: brine for 24 hours; season with garlic, thyme, sage, and olive oil/butter; cover the whole turkey and the pan with tin foil before you put it in the oven. For a 14lb turkey, 4 hours before you want to eat, put it in the oven at 350 F for 2.5 hours. Do not open the foil, or open the oven. Then at 2.5 hour mark, remove the foil and put it back in for another hour to brown. Remove after 3.5 hours total, cover with foil (tent it over the pan) and let rest for 30 minutes before carving. (This lets the juices reabsorb into the turkey, then it won't be dry.) The formula is: for every pound of turkey weight, cook for about 20-25 minutes. If it has also been properly brined it should not be dry. If it has been brined, you don't really want more salt from bacon.
Good luck for next year!
But good on you for doing it in the first place Maiko!!
We have done this for a few years now. Highly recommend! Cut the turkey into parts before baking... Less chance of burning in the small oven and cook time is hours shorter... Yeah, you lose the whole bird look, but taste and less hassle (especially with a kid) is worth it!
No worries on the timing, Paolo, now you've just got me looking forward to Thanksgiving! And awwww, still enjoying Wolfy's adorableness and hearing him say new words.
Two tips
Tip 1: baste the turkey like every twenty minutes after it’s been in for about an hour or two
Tip 2: once the turkey is at the desired color, tent the whole thing, not just some of it, in foil. But do not stop basting. If you don’t baste the turkey, it will be dry.
For basting, all you have to do is make sure there is a metal tray holding the turkey up slightly and add a good amount of water under the turkey. The fat will drop down into the water and you will use that to baste. If the water all evaporates, you can add more water. But like I said. Baste the turkey as much as possible.
Maiko with the measuring tape at the fridge made me laugh so much!!
❤😂 I love summer Thanksgiving!! It makes me excited for us having it in 3 months 🎉 The foiling is to cover all of the turkey, not just a small line one on top, as it helps it stay moist the whole time. and marinating injectors help it while sitting in brine to also have liquid marinade in the meat throughout 😊 look injectors for turkeys. Big change in moist turkey meat.
I LOVE that you said it's about who and why you do it. We love our family gatherings, and whether traditional or just for fun, it's cherished. ❤
Nice job Maiko! Over the years of experience, the dryness of the turkey disappears. That’s why my mom’s is my favorite, she has like 40 years experience haha!
Thanks
Happy Thanks giving Paolo, Miko & Wolfy, nice preparation & party❤
Thank you for sharing your life with us. Always love watching your videos.
That's what gravy is for. It covers up any dry turkey you have. Next year if the turkey is starting to look burnt just cover it with foil. It'll stop the burning process becauseit will help rflect the heat.
And I still enjoy watching your videos no matter how late it’s posted!
You should cook the turkey, breast side down (breast facing the bottom of the pan) for the first half of cooking. Then flip it over during the second half of cooking. That'll help prevent the turkey from getting dry and from burning. Also, you guys can probably skip brining your Turkey if it's a butterball, as they're already brined.
9:57 that's kind of sad😟
As Australians we don't have Thanksgiving but we do cook turkey during Christmas the wife has found that a turkey deboned roast stuffed with something is easier to cook and doesn't dry out like a full Bird
Oh no. That's not turkey! Lol
Wow! That was the most amazing get together ever! It was a beautiful turkey and the food looked so delicious. Wolf was just so cute and look at him go. He really has grown up so much and it is so wonderful to see him. I remember when he was just born and to see him now, it's a proud UA-camr Mama watching from afar. Great job you guys so proud.
Oh that was a wonderful video celebrating family and friends. It warmed my heart. It sure did. Cheers!
What a wonderful party ! Thank you ! 🌺
I love watching these videos watching you guys move forwards as a family and watching Wolfy grow up
I always tent the bird first for the couple hours of cooking, and then take it off, except the wing tips and leg ends. Then I BASTE the turkey with the surrounding juices every 20 to 30 minutes for the last couple hours to keep it juicy, and to keep the skin browning instead of burning.
WOW!! you guys made such an amazing experience for your community of friends! You're inspiring!! Thank you for this wonderful content!
Please please get a reynolds turkey oven bag!!! So EASY so simple juicy perfection every time
Happy Thanksgiving....in August!!! Better dry than pink!!!
You did a great job on the turkey. Not an easy thing to do. We used to do a turkey breast only, a few times through out the year to practice and try new things. Takes less time but allows you to learn what is good on the big turkey day. I will be trying your brine out this year. That looked great.
You need an electric table top roasting pan. It frees up your oven and makes amazing turkey that is juice and cooks fast because you don't have to keep opening the oven. See if I can find an example for you. My aunt and uncle used to use it for Thanksgiving when they would take their RV to the beach. And swear by it. We bought one and have never looked back!!!
I would put the butter, garlic, onions, and bacon under the skin, between the skin and breast meat. I also used to stuff under the skin of between the bird and thigh. I bend the wings back and tuck onion, garlic inside the neck skin, then tuck the neck skin under the bent wings. I cut slits in the skin of the stomach and cross tuck the drumstick ends through each slit. Inside the turkey, I put onions, carrots, rosemary, whatever flavorings you like. I have also done herbs under the breast skin, etc. The flavoring is up to you.
I love you guys trying to do a real turkey for Thanksgiving in Japan.
The other option, which I found easier, once the number of guests decreased as people did not travel, was just to cook 1/2 turkeys. You might try asking the butcher to cut the turkey in half.
Foil from the beginning with shiny side toward the turkey…actually, cooking it in a bag, and then cut the bag open for browning toward the end of cooking.
Hi Paolo and Maiko!
Consider using a meat thermometer. Stick it in the thickest part of the turkey (breast) and cook until the internal temperature reaches 165 degrees.
Spatchocking is another thing to consider and it involves cutting through the backbone with scissors and this lets you flatten the turkey for a more even cooking surface area. In my own experience, this is the quickest way to cook but may not be the most presentable and this method doesn't work well with butter beneath the skin (it'll ooze out).
looking forward to the next Thanks Giving video!
Well, it's lovely that you had another Japanese Thanksgiving to show everyone from last year! For the foil, I would recommend getting industrial sized foil from a place like Costco so you can one or two big pieces. Just make sure the turkey doesn't touch the foil while baking.
Have you considered using the bag method for cooking the turkey?
Happy Thanksgiving!!! Love watching your family and love Japan life.
Quick Tuckey tip, get a meat thermometer and when the turkey breast reaches 165 degrees Fahrenheit. No more worrying about about time. Happy eating.
Next year, just have a breast roast, or put a lot more slivered bacon over the breast and top thigh. Cover with the foil on one hour after it goes in the oven. Take the foil off an hour before it's done, lowering the heat. Once out the oven, turn the whole bird on its breast and leave for 30 minutes allowing the cooking juices )you find that tends to gather on the back and dish after carving) to seep into flesh as it cools, thereby giving a more succulent top of bird. Well done Miko, you did good - I watched your prep which you did the right way, especially butter under the skin. It looked BBQ shade of dark, but certainly not burnt. Also don't fully stuff the cavity as it takes the bird longer to cook.
Maiko, I think you did an excellent job with the turkey. It looks fantastic!!!!
Yep, this year looked better than last year.
That was Fun, That Turkey looked Pretty Good to me especially the way Maiko seasoned it . Maiko's Guacamole looked Amazing too.
Hey Paolo! A little tip to make your turkey juicy next time! Before you put the turkey back in the oven for the second time, get a kitchen syringe and suck up the turkey juice from the bottom of the pan into the syringe. Then insert the syringe inside the meat and insert the juice into the meat in however many places of the turkey you'd like! You can insert the syringe full of turkey juice however many times you'd like depending on how juicy you want your turkey to come out😊
Maiko is GOAT. I would try just turning the oven down a bit and letting it cook longer. Use meat probe to check temps. And bacon cooks quick, so no need to add that until the Turkey is almost ready.
Love your videos! Thanks for sharing your Happy Thanksgiving 🦃 with family and friends. I really enjoyed watching. Take good care 😊🙌🇺🇸
Invest in a cooking thermometer! Safe temperatures for poultry in the US is 165 F (~74 Celsius), so might be able to get it slightly under for Japanese birds. I like to pull the bird from the oven when the white meat (breasts) around 155-160 F and dark meat (thighs/legs) 175 F or higher. The foil method around dark meat is smart to keep it from getting too burnt and makes it raise in temp faster.
Love this episode!❤🎉
Doesn't matter if it is re-uploaded :) all the best to you and your household Paolo!
Thanks. Glad we caught it sooner than later.
why was it reuploaded? i watched the paolo from tokyo video first before this one.
@@TokyoZebra
Best video ever! 62 year old grandmama here. The butter goes under the skin Miako. It's burning because butter burns. Also, add some olive oil to your herbed butter and it keeps it from burning. It's actually a Gordon Ramsey turkey recipe. The original says to cook it at 475° for the first 2o minutes and then turn it down to 350°. Turkeys don't take long to cook like people think. You're supposed to allow 20 minutes per pound. Cook it in the morning and then let it rest for 3 or 4 hours. It will continue cooking when resting and allow the juices to flow through the turkey. Your gravy, etc is hot so having hot turkey isn't necessary. You make your turkey exactly like me!
Get a wireless meat thermometer for meat, it helps a lot, and cook the meat at the first stage when the inside is cooked blast it with high temp after resting it for the first stage for the meat to retain the juice.
It might sound weird, but when I cook a full turkey (especially a large one) I start cooking it upside down. This way it gets cooked on one side and then you can turn it over halfway through and it's right side up and get the top browned that way. You're turkey is getting overcooked because it's sitting really close to the heating element on top it looks like. Most ovens here in the US don't have the top heating element on for regular baking unless you are in broiler mode.
The way you both were talking in the end 😅 oh ya had FUN 🎉 lol
happy Thanksgiving! Maiko did so good! Try covering the turkey fully with aluminum and putting it in the oven really low like 200° for couple hours then uncovering it once the inside is done ❤
What a nice celebration for you, your family and friends.🎉🎉🎉 Thanks for sharing the festivities with us. Stay safe.
Best tip for turkey... undercook and let it rest because it still cooks while its in the pan and resting. It's a learning experience!!
Next year look into fried turkey! its so good and juicy! Our family injects a liquid butter flavoring into the meat and skin and then fry it. Its amazing!
Dude Wolfe is so lucky! He gets to be multi lingual and grow up with anime! He's a natural with the sword! He's a master of Kenjutsu already!
Happy Thanksgiving. It’s crazy how Thanksgiving in Japan is a month earlier than Thanksgiving in America you are the best Paulo congratulations man
Use melted butter (which separates milk solids that easily burn) vs cold butter on the skin OR a neutral oil like grape seed oil for golden crispy skin!!
To make the turkey more moist boast it with the juice in the bottom of the pan you use for cooking. A 2 or 3 times each hour when you are cooking it.
Now that present you has a separate space for the studio stuff, does that mean you have more room in the old studio space for wolfy or entertaining? Or is it still being used as an in home work office? Just curious. Thanks!
How fun....and deeelish Thanksgiving food, Next year try Martha Stewart's roasting recipe for TG Turkey. Meat thermometer is handy too
Paolo, the thing is, when it's a too big piece of meat, my advice, cook it slow, very slow, for a piece of turkey, i would say 3 to 5 hours at a low-medium temperature (it'll depend on your oven), and you finish the last 10 to 15 min with a higher temperature to give it a nice color.
Bacon is good but it's a very thin piece, so it'll cook very quick. Put it, if you want, the last 10 min after your turkey got a nice skin color.
Happy thanksgiving! And Maiko is doing such an amazing job prepping the turkey! Never done it myself but she looks like a pro!
Paolo is quite the supervisor... get in there and help cook, brother!
I honestly don't think Maiko would appreciate that LOL
Preach
Thanksgiving is quite challenging. My first time baking it was a disaster. I learned a lot since then.
A meat thermometer (And possibly a dial thermometer for just in the oven) might help figure out how the little oven is behaving. We had a tiny one (by American standards) in one place we lived and it was a little tough to heat the bird evenly cause it took up so much of the space. (rotating the turkey in place can help there too. And once that bacon's all crisp there it won't be doing any more good. :) )
I wonder if the turkey is getting so over-cooked on top because it is SO close to the top of the oven due to the small oven size? Perhaps if you tried doing the “spatchcock” method it would fit a bit better in the oven, and cook more evenly? We tried the “spatchcock” method with our turkey the year before last and it was the juiciest and fastest cooking turkey I have made. There are several recipes and videos online showing how to do it, as it is a bit complicated. I would just say if you do try it the knife/kitchen shears need to be extremely sharp, it was quite a workout cutting through all the bones/cartilage with what I had to work with. 😅
Next time you should Spatchcock (or crapaudine in french) your turkey. This way it will be easier to cook in a smaller oven and it will cook more evenly, same goes for chicken. It is the magic trick many chef use to cook poultry. You can keep the back bone to make the broth for a soup entrée. Make sure to dry your turkey well before apply your rub seasoning.
4:10 what's that part that was discarded?
You need to get a bigger oven and cut the counter top on top of the oven area then put it on top and then just attach it to the oven so it fits in with the rest of the counter and do the rest of the kitchen the same way so you can cook everything perfectly just renovate the kitchen by getting larger appliances and then moving the counter top of that you definitely cut out and put it on top of the new larger appliances
Looks like a great gathering!
1, get a real ready set digital thermometer, 2, the button was pooped when you foil it. 3 less is better when cooking (don't fill the cavity ) leave it empty so air can circulate for even cooking. 4 if all fail try to spat cock it and cook it in half's one with salt and pepper, and the other half you can go fancy with it. keep the brine simple just salt and sugar. i brine ours , one gets cooked in the oven at 325deg till the thigh hits 175deg and the other half get done on the smoker both turn out juicy. and make great leftovers. it gets easier with time you guys have a great show keep up the good work
how long did you brine and is the liquid salty enough to pierce through the meat?
Seeing Wolfy make fun memories with other children makes me happy. Internet auntie here.
You've got a lot of suggestions in the comments, but my #1 suggestion to not accidently over cook your bird is to get a probe thermometer that you can leave in the bird. Set it to your target temp (161F, don't have the C equivalent, sorry). The kind with a wire that comes out of the oven to the digital part, while the probe stays in the turkey has an alarm that will go off when it reaches the right temperature. Of course, move the probe when it goes off just to make sure it wasn't in a warmer spot.
No overcooked dry turkey 🙂
To keep it moist just baste it more frequently and cook longer at a slower temperature after the skin crisp up
Happy Thanksgiving guys 😂😂😂😂😂
5:30 hohoho 😅😅😅
In my home we put it n the cooking bag so its come out juicy all the time .
Gotta put your hot sauce on that turkey. Get wolfie started early
Every oven is different. A meat thermometer is a wonderful tool.. Turkey doesn't need to be above 165. Finish without foil to brown the skin and make it crispy.
Maiko made that turkey look so delicious!
Not sure if you guys have a meat thermometer, but using one will help you to determine when the turkey is done so you don't overcook it. Also, cooking a turkey whole is very overrated. We can easily get turkey parts here in the US, but its not that hard to break down the bird. I suggest this because I don't know if your oven is wide enough to accommodate a spatchcoked turkey like others were suggesting. You can practice on chickens during the year. I'd put the legs and thighs on the bottom of the pan, and place the breasts on top. This way you can pull those out when they are done and let the rest continue to cook. You can also include some veggies on the bottom for flavor.
That you have a stove capable of cooking a turkey at all is pretty wonderful in Tokyo.
Yeah, that's actually amazing.
Thanksgiving with the Clase Azul, NIIIICE!!
I use Turkey Oven Bags, not sure if you can get one in Japan
i heard its difficult to make a good juicy turkey. Just try and experiment every year!. This looked like a fun small party i definitely wanted to be part of! ^^
Definitely tent with foil until the last bit of cooking. Take off the foil to finish browning.
Turkey is very easy to dry out, but I'm glad you guys had a great Japanese thanksgiving!
The turkey keeps burning because the oven is too small. Next year get like a roaster. It's a cooking device that you plug in. It rotates as it cooks. My dad has one and his turkeys are amazing
The best and traditional way to cook a turkey is to make a charcoal out of freshly burned wood , season the turkey well, wrap it with aluminium foil and bury it in the charcoal underground 7-8 hourss. The taste of the turkey will then be incredible. That is how we do it in Alsaka 😉
The problem is the size of the oven, it’s getting too toasty cause the bird is too close to the top. May wanna try lower temp for longer time with tray fully covered and more basting
This looks sooo fun.
We spatchcock the turkey that way it cooks faster and more evenly. Also easier to store with the brine in the fridge 👍
Is it Thanksgiving there in Tokya now when it's August?
Maiko is doing awesome!!!! Good job!!!
I agree our turkey was that small and in the USA we paid 50.00$ for it
Huh doesn't seem like it brined very well. it would explain the dryness. What was the ratio of salt sugar and water?
Did they do this a few years ago as in record ? I thought thanksgiving is in nov?
For the best moist juciest turkey bake it upside down so it all flows into the breast. Meat will fall off the bone its so moist. Brother in law made the mistake one year of putting the turkey in the oven upside down. Have been doing it ever since.
So just wondering how come Thanksgiving is early in Japan and late in the US❤😊
You should get a meat thermometer for next year. It works better than relying on the time