Q: Are you sick of eating turkey yet? A: Yeah, but it's not that bad. I only had to make two to do this series of videos. I ate some and froze some. Q: What happened to the pinned comment that was here before? A: I accidentally deleted it while I was trying to update it! Q: Should I make a pedantic comment about how heat technically moves from warm to cold, not cold to warm? A: No. We all took high school physics too. We know. Q: Why don't you stuff your turkey? A: I do my stuffing separately. I don't like how stuffing in the bird comes out gummy and also slows down cooking, but you do you! Q: Why did you leave the wings on the carcass? A: I'm not a fan of turkey wings. I pick the meat off them after dinner and use it in a pie. If you like them, you can have mine! Q: Why do you use chicken stock in the gravy and not turkey stock? A: I'm not aware of anywhere I can buy turkey stock, and chicken is fine. Most of the flavor comes from the drippings anyway. Q: Why did you put all that seasoning on the breast only to wash it away with the clarified butter? A: I didn't wash it away. I put enough seasoning on the breast to coat the whole bird, and then used it to coat the whole bird. This minimizes the number of times you have to wash your hands. Q: Why did you bother seasoning the skin at all when it's not going to flavor the meat and most of the flavor in the meal is going to come from the gravy? A: Because I like tasty skin, Lauren loves tasty skin, and it helps to flavor the gravy a bit. It also smells nice when it's cooking. Q: Why didn't you cook the turkey in some other, probably more elaborate way? A: For reasons I discussed here: ua-cam.com/video/1rb2iQALiXU/v-deo.html If you've found a different way that works for you, then I think that's awesome! Q: In the Monday video, you said you don't like to brine because it makes the gravy inedibly salty. Then in this video, you said you like to make your gravy a bit too salty because its salinity will be diluted by the meat. Aren't these two statements in conflict? A: No. A little too salty and a lot too salty are not the same thing. There's rather a big difference. Q: Why did you waste so much water thawing the turkey? A: I didn't waste it. I used it. My shooting schedule demanded that I thaw the turkey more quickly than I could in the fridge, and they're not selling fresh turkeys in my stores yet. I thought I might as well demonstrate the technique for you, because you might find it useful. Fresh water is extremely abundant in the eastern United States. Far more of it falls out of the sky than we could use. It is a fully renewable resource that is recycled into the environment when it goes down the drain. My use of it here is completely unrelated to the fact that other people in other places don't have enough fresh water. My use does not deprive them of it. These are unrelated conditions. The energy used to pump the water to my house and filter it afterward is de minimis compared to the resources used to raise, pack, transport and cook the meat. If you're that concerned about the environment, don't eat meat. Q: Why did you demonstrate techniques in this video that you've already demonstrated in other videos? A: While I appreciate my regular viewers very much, I also try to make each video work for someone who has never seen anything I've done before. You never know what's going to go viral, or what's going to have a "long tail" and be a resource to people for dozens of Thanksgivings to come. Everything you put on the internet needs to be self-contained. I have ignored this rule many times, and lived to regret it. Q: Why do you throw away all of the solids you strain out of your gravy? A: Because they've already contributed a lot to the gravy, and the traditional gravy texture I'm after is smooth. It's what I grew up with, and holiday meals are primarily about memory and tradition. It's a little wasteful, but this is a special occasion meal. Q: Why didn't you use white wine in your gravy? A: Because I want my turkey gravy to taste like turkey. A little bit of wine might be nice, but I wouldn't want it to overwhelm anything. Also, again, for me it's more about tradition than trying to make the best thing I can make.
Where are these questions from? Are you really making up your own questions and then answering with different versions of Well, that's a stupid question!?
@@anonimushbosh It is to pre answer a question that he expects people to ask so they no longer ask, as I would have also asked why he wasted water if he did not clarify first. That is of course if this question is something he made up, which are pretty logical questions.
@@anonimushbosh They are usually paraphrases of questions/comments I'm getting from real commenters. Rather than answer people individually (and potentially get drawn into emotionally taxing one-on-ones) I try to pin one comment that addresses most of what I'm seeing below. Occasionally I paraphrase the question/comment in such a way as to throw shade on the questioner/commenter. I don't get mad when people don't know something, or when they disagree with me. I mostly get mad at pedantry, and all the other ways in which people try to make themselves feel big by making someone else feel small.
@@bluechair9172 occasionally I anticipate questions, but that's not what happened here. several people have commented about the water. I am responding to them.
Adam I'm a widower. This is my first year taking 100% responsibility for Thanksgiving. You're cooking inspired me. I successfully cooked the entire meal for 14 people. Just wanted you to know that you make a difference. Not just a view count. Keep up the good work. Long live the empire.
If it makes you feel better I basically cooked Thanksgiving Dinner by myself last year. No one died, but my mom had broken her foot leaving her unable to cook, usually we split the work but this she just physically wasn't able to help. Then there's my dad. He did try to help me he really did, but due to years of one kinda sexist tradition that we just can't shake, my dad usually doesn't cook he gets to watch football with my brothers, and this left him woefully inexperienced and he was more of a hindrance than actual help and I ended up gently but firmly relieving him of duty. So yeah.
English isn't my first language, so I appreciate video captions so much. Usually captions added some days after the video uploaded, but Adam is good enough to finish the captions and posted it at the same time as the video. Thank you so much sir.
G4Tanus really?! I love turkey oml thanksgiving is my favorite holiday just because thanksgiving and the week after is the only time I ever eat turkey. But ham is still pretty good
Hey Adam; chemist speaking up here: It actually isn't the density of water that helps to thaw the turkey in your sink. The real cause is what's known as "specific heat." Water has a very high specific heat, meaning it can absorb a lot of energy (heat) without its own temperature increasing too much. Something like iron, however, has a very low specific heat, meaning iron experiences temperature change rapidly and conducts heat very well. This concept is what makes cast iron such an effective cooking surface and why it seems to heat foods so effectively. I bring this up because it's obvious from your previous videos that you care about learning as much as possible. Great video as always. Thanks
I'm old and until this day I never could make a great gravy. It would be just ok. Yours looks wonderful At My age it's great to still learn something new. Granny Fan now for sure.
Emmy Easter I laugh at your unkind comment. I'm 82. And could care less at this point of making gravy or even cook. In fact I don't have too. I have a cook, a dozen caretaker, plus people that push me in my wheelchair if I want to go somewhere. Plus, a chauffeur and that will take me anywhere I want to go. Oh I forgot to say even a gardener. I was know as the best cook 👨🍳 in the neighborhood before I made enough money to pay for my chef. Sushi, thanks sweetie. Your comment tells me you had a good upbringing. Manners were not Emmy best trait..
GRANNY TG TG GRANNY lol the fuck wrong with you? You took that comment the wrong way, but atleast you got people helping to wipe your ass so thats cool
Glad to see another practitioner of the "Tear the meat off the carcass with your bare hands" club. The first turkey I ever made several years ago ended up being just for me as everyone else in the home at the time was a vegetarian, leaving me to remove meat however I wanted to at my convenience. I was a bit more cave-man-y then Adam showed but I never felt more primal, masculine and fulfilled in that moment. Turkey itself somehow turned out to be the best tasting turkey I ever ate but since no one else partook of it, I alone bare the burden of tasting such deliciousness. Cheers to anyone who read this and good luck when making your own turkey if you choose to do so.
It’s Canadian Thanksgiving this weekend and I’m back for a refresher on the method that had moms and grandmas singing the praises of my perfect turkey last year! Thanks Adam!
Pulled this method out again on Christmas, another perfect turkey. This is so low effort, but the two periods of activity (burner pre-cook and gravy making) make it seem like you have this big master plan. Start the sides when the turkey comes out, and you are sitting down to dinner in an hour. Thanks again Adam!
Hey Adam, I know this video is old and you might not even see these comments anymore, but I made my first Thanksgiving turkey yesterday and your cooking method helped me make a perfectly moist turkey with beautiful dark meat and the most flavorful gravy I've ever eaten, for me and my thanksgiving table of 2 people. Just know that your content is making lives better, even in the midst of a pandemic. I hope you and your family are well and stay well even as the numbers climb.
My boyfriend and I followed your instructions and we wanted to say thank you for making turkey simple. We also did the Christmas cookies and all our family and friends loved them! You made us look like heroes at our Christmas lunch. Merry Christmas to you and your family 🙏🏼
Turkeys don't have penises. A lot of birds (but not all) don't have penises. They have a cloaca instead, which is largely the same for both male and female turkeys, other than that the male turkey can make semen come out of his cloaca, and the female lays eggs out of hers. The cloaca is also how they excrete waste.
I made two turkeys using this approach and they turned out great! A couple notes and possible modifications I recommend: - When pre-cooking the underside of the turkey on the stovetop, it really does have to be low-and-slow. The stainless steel tray will make the underside prone to burning unless you are particularly careful. You probably will have to shift around the roasting tray on the burner during the 20-30 minutes so the heat focuses on different areas. - For my second turkey I actually placed a wire rack inside the roasting tray, which I think helped lift the bird away from direct contact with the bottom of the tray and led to a better result. - Also, the brand of turkey I got had a very large amount of water/liquid when opening it into the tray, much more than the amount that Adam had. For my second turkey I poured off almost all of the "bloody water"; at the cost of losing some marginal flavor, the underside cooked better and had a less "gummy" texture for the skin.
Level 1 Chef: I use store bought seasoning. Level 2 Chef: I make my seasoning. Level 3 Chef: I grow my own seasoning. Level Adam Ragusea: *WHY* *I* *SEASON* *MY* *SOIL* *AND* *MY* *STOMACH* *FOR* *MAXIMUM* *FLAVOUR* Epicurious should hire Adam asap.
A hot tip for everyone: make sure your oven is heating from the bottom. If it's coming from the top, the breast will still outpace the dark meat despite the initial lead
Good tip, although I’m interested in how well the skin browned without direct heat from the top. Unless you switched the top element on for the last few minutes?
This video is evergreen. I've used this recipe since its debut. It is an excellent recipe and has yielded me wonderful results. Thank you, Adam, for this ingenious recipe!
I have honestly NEVER seen a homemade gravy as beautiful as yours. These turkey episodes have earned all my respect. You just became my favorite. I love the way you give step by step and explain it. You are improving every episode. Thanks so much. Yo probably saved my gravy this year. I hope mine is half this good and I'll be very happy!
I made this and it was absolutely incredible everybody was so shocked and assumed that I would under cook the turkey. I had a 13 and a half pound turkey and I shot for the juicier option just like you suggested letting it be at 155. the gravy was incredible the turkey was moist it was the best turkey I've ever had
Adam, I just made this for Thanksgiving. Total game changer! It was the best turkey I've ever had and the gravy was insane! I added some lemon juice to the gravy to brighten it up. Thank you so much! This is my turkey recipe for the rest of time. Happy Thanksgiving!
I was trained to cook by my maternal grand father a French Canadian. That man could cook. I really like how precise you are in explaining cooking I have learned some things from you.
Adam, my family had me make the turkey for the first time ever this year and I followed this recipe. It was a huge hit and my wife said it was the best turkey she's ever had for Thanksgiving. Love your channel, keep it up.
Adam, I've been using this method for 3 years now, and before that I was a complete novice at roasting and serving turkey. It works wonderfully and makes the whole process entirely manageable. No more stress, just check the video when in doubt. Thank you!!!
This is a great way of making gravy. I took the whole process one step further. After I strained the gravy, and carved the turkey, I threw everything in the strainer, and the turkey carcass in my Instant Pot with about 2 quarts of water, and make some excellent stock.
Ethiopian Ghee?! 1) Best and most peaceful way to cook turkey, and I’m probably never going back! 2) I didn’t have regular ghee, so I used leftover Ethiopian ghee (niter kibbeh) and it added a DELIGHTFUL spice structure to the gravy that fit surprisingly perfect with the overall thanksgiving flavor set. Highly recommend! Anyway, thank you Adam for making Thanksgiving never terrifying again-the whole family LOVED the results of this recipe, and I spent half as much time and much less stress putting it together. 🦃
Thanks Adam, I used this recipe to make my first Thanksgiving turkey (Im 16) and it came out amazing. I altered some of the steps you took to have enough turkey for more people. The tip about cooking the dark meat on the burner first really helped along with scoring the legs. Something I did to make alot more gravy is i took the strained bits and put them right back into the roasting tray along with enough chicken stock to remove some of the leftover rue bits from the veggies. I then repeated the step of boiling off most of the juice leaving the fat behind and simply added flour and then repeated what you did to make the gravy, I was able to make about 1.5 L of gravy, the first time before I filtered the gravy was the richest flavor of gravy but then further down the line after each filtration the flavor intensified as the vegetables started to break down completely infusing themselves into the gravy. Using this recipe again on Christmas Eve. Great Vid.
Adam, your method produced the best results we've achieved in over 20 years of hosting Thanksgiving meals. Everyone was delighted with the turkey. Not only was it served hot, without much fuss, but it was the moistest turkey we've ever served. This is a definite keeper. Thank you!
I used a slight variation of this technique and it was without a doubt the best turkey I’ve ever cooked. I’m a butcher and caterer, I’ve been cooking professionally for 10 years, and it was your method that finally let me crack the gobbler. Thank you!
Can we appreciate the fact of how great his UA-cam videos are? They’re so factual and give so much useful information, I feel like I should be paying tuition.
Hey Adam, I decided to try your recipe with one of the turkeys I had from November. I've cooked turkey a few different ways and while sous vide produced the tastiest meat, like you said of other methods, you lose all gravy and also the crispy skin. Your method gave me the best overall bird I've had, the skin was exactly what you want and the dark meat was pull apart tender with perfectly cooked white meat. I ran into a small issue trying to recreate your gravy; the liquid pulled out a lot of collagen and I was afraid to reduce it down too far. I was still able to get a super flavorful brown gravy. This is the only way I'll be cooking turkey from now on, thank you for the recipe!
Just wanted to type this to tell Adam how much appreciate these videos and any and every content he makes. Thanks Adam ! Yours truly, some guy from the UK
@@Yatsu00x It started as a religious thing to help stop men from masterbating, but has kept because it "makes it easier to keep clean and helps stop diseases" which is enough convincing for the naive parent to let the doctor do it without realizing they're forever mutilating their child and not giving them any say in it down the line.... and apparently a lot of women prefer the look too. I can't blame parents for being easily swayed by doctors who are supposed to know a lot more than you and normally SHOULD be listened to over the internet. But I also hope that the internet makes a lot more parents skeptical about this.
I spatchcocked my Turkey this year, the first time I cooked a full thanksgiving meal, it really wasn't too difficult with a good pair of shears and the 14 lb bird cooked in less than 3 hours. It came out great and I would totally suggest it to anyone in the future. The best part is that you can reserve the spine, neck, and wings for stock for the gravy and stuffing.
Super thankful for this video, Adam! Never took the lead on Thanksgiving Turkey before, and had to pull one together last minute this year. Since I couldn’t find a good roasting pan that I felt safe putting on the stovetop, I used your technique, except in a 15” cast iron skillet. It worked out great!
Thank you Adam for helping me finally get a compliment out of my Father. This was by far the most moist bird we have ever had at my family's thanksgiving table.
I never learned how to cook turkey growing up. Thank you Adam for helping me become confident and confident in the kitchen, this turned out wonderfully!
Except for scoring the drumsticks, I do pretty much the same. Instead of using store bought stock, I simmer the neck, giblets, and tail with an onion, celery, and a carrot the day before, and use this to moisten the dressing, and make gravy. Have great and safe healthy holidays.
Used this video to cook my turkey for Friendsgiving last year and it turned out AMAZING. Excited to do it again (minus the friends cause COVID ☹️) this year!
We sous vide the turkey this year. Hands down, it is by far the best turkey we ever had! There is absolutely no comparison between roasted and sous vide.
I tried this recipe today. I was a bit skeptical because everyone else says “you have to brine” or, you have to inject!” No. This is THE turkey. The only way. Everyone was amazed by the flavor and the juiciness. As I was carving the breast I was surprised by how moist the breast meat was. The gravy was honestly the most flavorful thing I’ve ever had, and it completed the whole meal. Because of this method, I’m now on the hook for Thanksgiving every year. Thanks Adam.
I've been cooking for Thanksgiving for over a decade now, and though it always seems to turn out well, I still stress and panic a little every year. This year, I decided to do it your way and it was the best turkey and gravy I've ever made. No more stress, no more panic. I've found my go to recipe. Thank you.
I know this is three years past the post, but these little simple videos that make huge dinners easy are what makes the channel awesome. Thank you for this Adam.
Thanks to your videos, Adam, I have a lot more confidence to cook an entire bird this year and not just a turkey breast. You break things down simply and make the science behind food so comprehensible. I love your channel!
@@GirlyEnglishGamer That would be delicious! Though the chicken stock I make has so much flavour, there is no need for extra stock flavours. The soy sauce adds the salt, an unidentifiable richness, and deepens the colour to make a gravy that truly tastes as good as it looks.
I like stuffing the turkey with green apples and let them cook with the turkey. They add a lot of juice and after cooked and smashed they become gravy. Add ground walnuts to taste.
I started with a 20 bird, took me an hour and half to debone but loved the experience. It went into my 400 oven with convection for 70 minutes and was already scorching hot, breast was reading 180 in some spots and 165 in others. 10/10 would do again even just to not have to cut meat off the bird when it's scorching hot 🔥
Thanks for being the voice of reason for simple cooking! I‘ve always said, turkey is simple it doesn’t need to be complicated with a bunch of bells and whistles. Felt the same way about your macaron episode, that was awesome.
This year, we're going to spatchcock our turkey on a pellet grill. Spatchcocking is the practice of completely removing the spine, which allows the bird to be flattened, removing the internal hollow that can make even cooking a serious difficulty. You can't stuff the bird, but our family enjoys casserole cooked stuffing all the more, as we can brown the top. Cooked for hours on the pellet grill with a probe thermometer, you get a wonderful smoked result. 185 is the perfect temperature. Using low temps throughout the cook, along with the bark that forms on the skin, you'll have plenty of moisture.
What you want to do is lay the bird face up in the center of the sun. The breast meat, being closer to the outer edge of the sun cooks slower, so you avoid that whole dry breast, under-cooked thigh thing. Remember to leave the bird in there for just 1/15th of a nanosecond, or it's gonna burn, and you don't want that burnt flavor in your gravy.
No meme from me this time (even if they are pretty funny), I've loved your videos a lot since the old pizza one and I like that they often establish connections between 2 of my interests, cooking and science: the non-recipe videos are always cool and unique. I don't mind the sponsorships at all, i get that youtube is a capricious source of income and you've gotta pay bills. Thanks, Adam! Keep up the good work.
Nice Shun Classic carving knife! Thanks for this video. It's the most straightforward and accessible approach to the whole process for someone like me would never done this that I have seen and I have watched tons of turkey videos so far. Thank you!
This Thanksgiving, I'm thankful for Adam Ragusea. Love your common sense approach to cooking in the home kitchen. My family has enjoyed much better food since I've been watching your videos.
Adam some advice, you want to put the grease/oil before you season it because when you season and then oil all the seasoning will just wash off. When you oil it and then season it, the seasoning will stay on the turkey better and the oil will help the seasoning “marinate” into the turkey. Just some helpful advice 🙂
I have made this two years in a row and it doesn’t cease to be an amazing recipe. The only change I make is pulling up the skin and putting more spices under it the night before. I then put baking powder on the skin day of with spices and it makes almost glassy skin and more flavorful turkey. Only really works on the breast part of the bird though.
Just threw my turkey in, I'm using a foil pan too. I put it in dark meat side up and used the broiler (Brits call it the grill) on the top for as long as i could without burning, then turned it down to the normal cook temp. Maybe 10-15 minutes max. I got a 30° F head start on the dark meat. Plus the skin smelled super good.
Tried this method yesterday and it worked as advertised. My dark meat hot way up there in temperature though, like 215. Unless I was poking the wrong place with my thermometer probe.
LOVE the Well Rested part! This is often said, but not often followed. Many great French Chefs teach that you should let the meat rest as long as the cooking time. i suggest to anyone reading my comment to Rest a large bird (10-20 pounds) at least an hour and you'll have a much more flavorful product!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Q: Are you sick of eating turkey yet?
A: Yeah, but it's not that bad. I only had to make two to do this series of videos. I ate some and froze some.
Q: What happened to the pinned comment that was here before?
A: I accidentally deleted it while I was trying to update it!
Q: Should I make a pedantic comment about how heat technically moves from warm to cold, not cold to warm?
A: No. We all took high school physics too. We know.
Q: Why don't you stuff your turkey?
A: I do my stuffing separately. I don't like how stuffing in the bird comes out gummy and also slows down cooking, but you do you!
Q: Why did you leave the wings on the carcass?
A: I'm not a fan of turkey wings. I pick the meat off them after dinner and use it in a pie. If you like them, you can have mine!
Q: Why do you use chicken stock in the gravy and not turkey stock?
A: I'm not aware of anywhere I can buy turkey stock, and chicken is fine. Most of the flavor comes from the drippings anyway.
Q: Why did you put all that seasoning on the breast only to wash it away with the clarified butter?
A: I didn't wash it away. I put enough seasoning on the breast to coat the whole bird, and then used it to coat the whole bird. This minimizes the number of times you have to wash your hands.
Q: Why did you bother seasoning the skin at all when it's not going to flavor the meat and most of the flavor in the meal is going to come from the gravy?
A: Because I like tasty skin, Lauren loves tasty skin, and it helps to flavor the gravy a bit. It also smells nice when it's cooking.
Q: Why didn't you cook the turkey in some other, probably more elaborate way?
A: For reasons I discussed here: ua-cam.com/video/1rb2iQALiXU/v-deo.html If you've found a different way that works for you, then I think that's awesome!
Q: In the Monday video, you said you don't like to brine because it makes the gravy inedibly salty. Then in this video, you said you like to make your gravy a bit too salty because its salinity will be diluted by the meat. Aren't these two statements in conflict?
A: No. A little too salty and a lot too salty are not the same thing. There's rather a big difference.
Q: Why did you waste so much water thawing the turkey?
A: I didn't waste it. I used it. My shooting schedule demanded that I thaw the turkey more quickly than I could in the fridge, and they're not selling fresh turkeys in my stores yet. I thought I might as well demonstrate the technique for you, because you might find it useful. Fresh water is extremely abundant in the eastern United States. Far more of it falls out of the sky than we could use. It is a fully renewable resource that is recycled into the environment when it goes down the drain. My use of it here is completely unrelated to the fact that other people in other places don't have enough fresh water. My use does not deprive them of it. These are unrelated conditions. The energy used to pump the water to my house and filter it afterward is de minimis compared to the resources used to raise, pack, transport and cook the meat. If you're that concerned about the environment, don't eat meat.
Q: Why did you demonstrate techniques in this video that you've already demonstrated in other videos?
A: While I appreciate my regular viewers very much, I also try to make each video work for someone who has never seen anything I've done before. You never know what's going to go viral, or what's going to have a "long tail" and be a resource to people for dozens of Thanksgivings to come. Everything you put on the internet needs to be self-contained. I have ignored this rule many times, and lived to regret it.
Q: Why do you throw away all of the solids you strain out of your gravy?
A: Because they've already contributed a lot to the gravy, and the traditional gravy texture I'm after is smooth. It's what I grew up with, and holiday meals are primarily about memory and tradition. It's a little wasteful, but this is a special occasion meal.
Q: Why didn't you use white wine in your gravy?
A: Because I want my turkey gravy to taste like turkey. A little bit of wine might be nice, but I wouldn't want it to overwhelm anything. Also, again, for me it's more about tradition than trying to make the best thing I can make.
Sup
Where are these questions from? Are you really making up your own questions and then answering with different versions of Well, that's a stupid question!?
@@anonimushbosh It is to pre answer a question that he expects people to ask so they no longer ask, as I would have also asked why he wasted water if he did not clarify first. That is of course if this question is something he made up, which are pretty logical questions.
@@anonimushbosh They are usually paraphrases of questions/comments I'm getting from real commenters. Rather than answer people individually (and potentially get drawn into emotionally taxing one-on-ones) I try to pin one comment that addresses most of what I'm seeing below. Occasionally I paraphrase the question/comment in such a way as to throw shade on the questioner/commenter. I don't get mad when people don't know something, or when they disagree with me. I mostly get mad at pedantry, and all the other ways in which people try to make themselves feel big by making someone else feel small.
@@bluechair9172 occasionally I anticipate questions, but that's not what happened here. several people have commented about the water. I am responding to them.
Adam I'm a widower. This is my first year taking 100% responsibility for Thanksgiving. You're cooking inspired me. I successfully cooked the entire meal for 14 people. Just wanted you to know that you make a difference. Not just a view count. Keep up the good work. Long live the empire.
You look like a fine man. Your white meat is juicy, your dark meat is falling apart, and your gravy is flavouful. Wish you luck.
@@akritoi3207 lol
If it makes you feel better I basically cooked Thanksgiving Dinner by myself last year. No one died, but my mom had broken her foot leaving her unable to cook, usually we split the work but this she just physically wasn't able to help. Then there's my dad. He did try to help me he really did, but due to years of one kinda sexist tradition that we just can't shake, my dad usually doesn't cook he gets to watch football with my brothers, and this left him woefully inexperienced and he was more of a hindrance than actual help and I ended up gently but firmly relieving him of duty. So yeah.
@@akritoi3207 lmaoooo
we're proud of you jesse
i don’t think we appreciate the fact that he has captions on EVERY video, so THANK YOU! i love captions
Yeah, I agree.
@Juan Cortez Muro Stop
English isn't my first language, so I appreciate video captions so much. Usually captions added some days after the video uploaded, but Adam is good enough to finish the captions and posted it at the same time as the video. Thank you so much sir.
I really appreciate them too. Being hearing impaired and a non-English bilingual can sometimes be hard on fast-paced conversations.
Deaf people: *happy noises"
Non americans watching the third thanksgiving turkey recipe
xXdimmitsarasXx I’m British and have still got no clue what thanksgiving is really about
@@freddiebvw113 Indians saved the pilgrims who didn't know how to survive in America. That's about all we need to know, I think.
@@freddiebvw113 It's basically an American harvest festival feast
Korean here. I've never had a turkey before and probably never will. Watched the vid anyway...
xXdimmitsarasXx “I feel uncomfortable when we are not about me”
Why am I watching this? I’m not American. I haven’t eaten turkey in 5 years!
*Adam is just that entertaining I guess*
5 years jeeez
Yep, same here from central europe. What even is thanksgiving lel? Whatever, i binge all of raguseas content 👍
lol I’ve never had turkey 😂
I’m American and I don’t even like turkey. Ham is better.
G4Tanus really?! I love turkey oml thanksgiving is my favorite holiday just because thanksgiving and the week after is the only time I ever eat turkey. But ham is still pretty good
“My white meat is juicy, my dark meat is falling apart, my gravy is flavorful”
Lads, we just got a new copypasta
My dark meat is falling apart. That's *RACIST*
My cutting board is seasoned
Nathan Green can’t really tell if your kidding or not
I thought the same thing!!
Yesss a new meme
Hey Adam; chemist speaking up here:
It actually isn't the density of water that helps to thaw the turkey in your sink. The real cause is what's known as "specific heat." Water has a very high specific heat, meaning it can absorb a lot of energy (heat) without its own temperature increasing too much. Something like iron, however, has a very low specific heat, meaning iron experiences temperature change rapidly and conducts heat very well. This concept is what makes cast iron such an effective cooking surface and why it seems to heat foods so effectively.
I bring this up because it's obvious from your previous videos that you care about learning as much as possible.
Great video as always. Thanks
specific heat capacity
Just cuz u know high school chemistry doesn’t mean ur a chemist
yeah he's also defining specific heat capacity as thermal conductivity
@@oriolopocholo he did not.
@@rolfbjorn9937 probably not, but then it was poorly worded
I have reached a point where Adam comes into my dreams and asks me to download square space with his very enthusiastic voice and non blinking stare.
😂😂😂
I seen this comment literally when he started talking about squarespace and I couldn't help but laugh
@@imalay9050 Haha! 😂
It's not a dream. He's in your room whispering about Squarespace.
Lovely stuff
I'm old and until this day I never could make a great gravy. It would be just ok. Yours looks wonderful
At My age it's great to still learn something new.
Granny Fan now for sure.
If you say you cant do something, then you never will.
Emmy Easter ...she never said that, dosnt matter anyway grandmas can do *anything*
@@wat3r-243 awww how cute the way you think
Emmy Easter I laugh at your unkind comment. I'm 82. And could care less at this point of making gravy or even cook. In fact I don't have too. I have a cook, a dozen caretaker, plus people that push me in my wheelchair if I want to go somewhere. Plus, a chauffeur and that will take me anywhere I want to go. Oh I forgot to say even a gardener. I was know as the best cook 👨🍳 in the neighborhood before I made enough money to pay for my chef.
Sushi, thanks sweetie. Your comment tells me you had a good upbringing. Manners were not Emmy best trait..
GRANNY TG TG GRANNY lol the fuck wrong with you? You took that comment the wrong way, but atleast you got people helping to wipe your ass so thats cool
Last time I was this early, Adams’s enemy was brown sugar... not capsaicin
Arman good one!
Big w
Juan Cortez Muro didn’t ask
Jjajahashwjua no red wine
The way he says capsaicin gets me tight
The fact that I'm Bengali and I just witnessed an American use Ghee is mind-blowing.
Lmao true I was surprise af
I'm a brit and it's much more common over here but ghee is great! I use it all the time, top 3 favourite cooking fats for sure lol
clarified butter is a thing in many different parts of the world.
@@SaifullahRaes Ghee and clarified butter are not the same thing
@@antikantik8050 true ghee is browned clarified butter
"Hey, it's a skin thief" that's a quite cursed phrase not gonna lie
My food source or pocket is gone.
My foreskin is gone.
W H E R E I S O U R F O R E S K I N, F R A N K L I N?
Ah !! He’s stealing my foreskin !
Juan Cortez Muro go away
welcome to kenshi
Adam’s children: Daddy why are we having so much turkey?
they're used to it from the garlic bread incident
‘’because it’s cheap and it was on sale at Costco, okay? Shut up and eat your damn turkey before I make some more garlic bread!’
His wife says that too
King jeff21
Adam: *forces turkey down kids throats, come on kids eat your turkey it’s getting cold
noobmaster69 lol bet the children shudder at the though of the garlic bread incident
Glad to see another practitioner of the "Tear the meat off the carcass with your bare hands" club. The first turkey I ever made several years ago ended up being just for me as everyone else in the home at the time was a vegetarian, leaving me to remove meat however I wanted to at my convenience. I was a bit more cave-man-y then Adam showed but I never felt more primal, masculine and fulfilled in that moment. Turkey itself somehow turned out to be the best tasting turkey I ever ate but since no one else partook of it, I alone bare the burden of tasting such deliciousness.
Cheers to anyone who read this and good luck when making your own turkey if you choose to do so.
If i ever make a turkey, i will definitely try that
"Rip and tear, until it is done"
Hello everyone. See you same time next year
Didn't expect to see you here lol
It’s Canadian Thanksgiving this weekend and I’m back for a refresher on the method that had moms and grandmas singing the praises of my perfect turkey last year! Thanks Adam!
Pulled this method out again on Christmas, another perfect turkey.
This is so low effort, but the two periods of activity (burner pre-cook and gravy making) make it seem like you have this big master plan.
Start the sides when the turkey comes out, and you are sitting down to dinner in an hour. Thanks again Adam!
Hey Adam, I know this video is old and you might not even see these comments anymore, but I made my first Thanksgiving turkey yesterday and your cooking method helped me make a perfectly moist turkey with beautiful dark meat and the most flavorful gravy I've ever eaten, for me and my thanksgiving table of 2 people. Just know that your content is making lives better, even in the midst of a pandemic. I hope you and your family are well and stay well even as the numbers climb.
Adam might not have seen this but I have. I'm looking to cook a turkey with this method too and I'm glad it turned out well for you!
My boyfriend and I followed your instructions and we wanted to say thank you for making turkey simple. We also did the Christmas cookies and all our family and friends loved them! You made us look like heroes at our Christmas lunch.
Merry Christmas to you and your family 🙏🏼
"That's the neck"
Oh, thank god.
I took 10 seconds to understand and then I wheezed so hard
Nah that's turkey dick.
Lil Horny lol
Lil Horny username checks out
Turkeys don't have penises. A lot of birds (but not all) don't have penises. They have a cloaca instead, which is largely the same for both male and female turkeys, other than that the male turkey can make semen come out of his cloaca, and the female lays eggs out of hers. The cloaca is also how they excrete waste.
I made two turkeys using this approach and they turned out great! A couple notes and possible modifications I recommend:
- When pre-cooking the underside of the turkey on the stovetop, it really does have to be low-and-slow. The stainless steel tray will make the underside prone to burning unless you are particularly careful. You probably will have to shift around the roasting tray on the burner during the 20-30 minutes so the heat focuses on different areas.
- For my second turkey I actually placed a wire rack inside the roasting tray, which I think helped lift the bird away from direct contact with the bottom of the tray and led to a better result.
- Also, the brand of turkey I got had a very large amount of water/liquid when opening it into the tray, much more than the amount that Adam had. For my second turkey I poured off almost all of the "bloody water"; at the cost of losing some marginal flavor, the underside cooked better and had a less "gummy" texture for the skin.
I like to season my square space with gravy so my site can look even more stylish.
Dafuq
Level 1 Chef: I use store bought seasoning.
Level 2 Chef: I make my seasoning.
Level 3 Chef: I grow my own seasoning.
Level Adam Ragusea: *WHY* *I* *SEASON* *MY* *SOIL* *AND* *MY* *STOMACH* *FOR* *MAXIMUM* *FLAVOUR*
Epicurious should hire Adam asap.
Omg yes! He'd make the perfect level 2.
A Caffeinated Potato he’s beyond level 2
@@Henryg44 He's a 2.5
@@DumpeNordlie
Isn't Adam a Professor at a University?
Level 1 chef gives up on the gravy and gets out the ketchup.
A hot tip for everyone: make sure your oven is heating from the bottom. If it's coming from the top, the breast will still outpace the dark meat despite the initial lead
Yeah, that happened to me.
Good tip, although I’m interested in how well the skin browned without direct heat from the top. Unless you switched the top element on for the last few minutes?
This video is evergreen. I've used this recipe since its debut. It is an excellent recipe and has yielded me wonderful results. Thank you, Adam, for this ingenious recipe!
I have honestly NEVER seen a homemade gravy as beautiful as yours. These turkey episodes have earned all my respect. You just became my favorite. I love the way you give step by step and explain it. You are improving every episode. Thanks so much. Yo probably saved my gravy this year. I hope mine is half this good and I'll be very happy!
I made this and it was absolutely incredible everybody was so shocked and assumed that I would under cook the turkey. I had a 13 and a half pound turkey and I shot for the juicier option just like you suggested letting it be at 155. the gravy was incredible the turkey was moist it was the best turkey I've ever had
Adam, I just made this for Thanksgiving. Total game changer! It was the best turkey I've ever had and the gravy was insane! I added some lemon juice to the gravy to brighten it up. Thank you so much! This is my turkey recipe for the rest of time.
Happy Thanksgiving!
I was trained to cook by my maternal grand father a French Canadian. That man could cook. I really like how precise you are in explaining cooking I have learned some things from you.
Adam, my family had me make the turkey for the first time ever this year and I followed this recipe. It was a huge hit and my wife said it was the best turkey she's ever had for Thanksgiving. Love your channel, keep it up.
Adam, I've been using this method for 3 years now, and before that I was a complete novice at roasting and serving turkey. It works wonderfully and makes the whole process entirely manageable. No more stress, just check the video when in doubt. Thank you!!!
This is a great way of making gravy. I took the whole process one step further. After I strained the gravy, and carved the turkey, I threw everything in the strainer, and the turkey carcass in my Instant Pot with about 2 quarts of water, and make some excellent stock.
Ethiopian Ghee?! 1) Best and most peaceful way to cook turkey, and I’m probably never going back! 2) I didn’t have regular ghee, so I used leftover Ethiopian ghee (niter kibbeh) and it added a DELIGHTFUL spice structure to the gravy that fit surprisingly perfect with the overall thanksgiving flavor set. Highly recommend!
Anyway, thank you Adam for making Thanksgiving never terrifying again-the whole family LOVED the results of this recipe, and I spent half as much time and much less stress putting it together. 🦃
Thanks Adam, I used this recipe to make my first Thanksgiving turkey (Im 16) and it came out amazing. I altered some of the steps you took to have enough turkey for more people. The tip about cooking the dark meat on the burner first really helped along with scoring the legs. Something I did to make alot more gravy is i took the strained bits and put them right back into the roasting tray along with enough chicken stock to remove some of the leftover rue bits from the veggies. I then repeated the step of boiling off most of the juice leaving the fat behind and simply added flour and then repeated what you did to make the gravy, I was able to make about 1.5 L of gravy, the first time before I filtered the gravy was the richest flavor of gravy but then further down the line after each filtration the flavor intensified as the vegetables started to break down completely infusing themselves into the gravy. Using this recipe again on Christmas Eve. Great Vid.
Adam, your method produced the best results we've achieved in over 20 years of hosting Thanksgiving meals. Everyone was delighted with the turkey. Not only was it served hot, without much fuss, but it was the moistest turkey we've ever served. This is a definite keeper. Thank you!
I used a slight variation of this technique and it was without a doubt the best turkey I’ve ever cooked. I’m a butcher and caterer, I’ve been cooking professionally for 10 years, and it was your method that finally let me crack the gobbler. Thank you!
What was the slight variation?
Can we appreciate the fact of how great his UA-cam videos are? They’re so factual and give so much useful information, I feel like I should be paying tuition.
Just baste a turkey with white wine for the perfect Ragusea Thanksgiving meal
You're forgetting to season the plate with gravy, rosemary and garlic smh
Always remember to throw a good amount of balsamic vinegar and some flaky heterogenous salt on there.
Olive oil?
Hey Adam, I decided to try your recipe with one of the turkeys I had from November. I've cooked turkey a few different ways and while sous vide produced the tastiest meat, like you said of other methods, you lose all gravy and also the crispy skin. Your method gave me the best overall bird I've had, the skin was exactly what you want and the dark meat was pull apart tender with perfectly cooked white meat. I ran into a small issue trying to recreate your gravy; the liquid pulled out a lot of collagen and I was afraid to reduce it down too far. I was still able to get a super flavorful brown gravy.
This is the only way I'll be cooking turkey from now on, thank you for the recipe!
Just wanted to type this to tell Adam how much appreciate these videos and any and every content he makes. Thanks Adam !
Yours truly, some guy from the UK
6:55 when you approach the doctor that circumcised you
Underrated
I'm sure there'd be a lot more convicted murderers if people could track down the guy who's idea it was to circumcise them.
Ugly Bastard who even thought of it the guy might’ve been like:hey you know your d imagine it but no skin
@@Yatsu00x It started as a religious thing to help stop men from masterbating, but has kept because it "makes it easier to keep clean and helps stop diseases" which is enough convincing for the naive parent to let the doctor do it without realizing they're forever mutilating their child and not giving them any say in it down the line.... and apparently a lot of women prefer the look too.
I can't blame parents for being easily swayed by doctors who are supposed to know a lot more than you and normally SHOULD be listened to over the internet. But I also hope that the internet makes a lot more parents skeptical about this.
@@UBvtuber I’m circumcised but there isn’t any problems for me
"My mom and I always do that together" why is that so adorable for me :((
I spatchcocked my Turkey this year, the first time I cooked a full thanksgiving meal, it really wasn't too difficult with a good pair of shears and the 14 lb bird cooked in less than 3 hours. It came out great and I would totally suggest it to anyone in the future. The best part is that you can reserve the spine, neck, and wings for stock for the gravy and stuffing.
Super thankful for this video, Adam! Never took the lead on Thanksgiving Turkey before, and had to pull one together last minute this year. Since I couldn’t find a good roasting pan that I felt safe putting on the stovetop, I used your technique, except in a 15” cast iron skillet. It worked out great!
Thank you Adam for helping me finally get a compliment out of my Father. This was by far the most moist bird we have ever had at my family's thanksgiving table.
"Dad, why are we eating so much turkey?"
More like, "Daddy why are you reusing the same footage so much?"
"I mean, I'm not complaining, but why?"
"COCK"
stole my comment from last video
they're used to it from the garlic bread incident
I never learned how to cook turkey growing up. Thank you Adam for helping me become confident and confident in the kitchen, this turned out wonderfully!
I'm so early there are no memes.
*VINEGAR TURKEY ON THE RIGHT*
nice.
When I watch Ragusea videos I actually meme myself and NOT the video.
Why I season my memes, not my comments
@@IScreamedWolf its vinegar *LEG*
7:48 When you use a cutting board so big, that it almost makes you shift dimensions.
it's big to hold a lot of seasoning
Long live the Empire?
Hearing your wife laugh was so great. Having fun with family is what makes everything worth it.
Except for scoring the drumsticks, I do pretty much the same. Instead of using store bought stock, I simmer the neck, giblets, and tail with an onion, celery, and a carrot the day before, and use this to moisten the dressing, and make gravy. Have great and safe healthy holidays.
Used this video to cook my turkey for Friendsgiving last year and it turned out AMAZING. Excited to do it again (minus the friends cause COVID ☹️) this year!
Aw happy Thanksgiving to you hopefully we'll see family again
Adam, I may not make any recipe's anytime soon, but I want to thank you for keeping me sane throughout this semester of school.
Legend has it that somewhere out there, the vinegar leg is still on the right.
But what if. It was on the left the entire time
@Juan Cortez Muro no it isnt
It is. It says so at 12:12!
We sous vide the turkey this year. Hands down, it is by far the best turkey we ever had! There is absolutely no comparison between roasted and sous vide.
Lauren and the Kids must be really tired of eating a lot Turkey these days.
Lol, bro
I will eat your turkey. Gobble gobble.
Java Corps that persons 12...
@@thesecretlibrary890 creep
At age 51, i just cooked my first Thanksgiving Turkey following this video. It turned out great! Especially the gravy.
adam's kids are having thanksgiving meals for the whole month
I tried this recipe today. I was a bit skeptical because everyone else says “you have to brine” or, you have to inject!” No. This is THE turkey. The only way. Everyone was amazed by the flavor and the juiciness. As I was carving the breast I was surprised by how moist the breast meat was. The gravy was honestly the most flavorful thing I’ve ever had, and it completed the whole meal. Because of this method, I’m now on the hook for Thanksgiving every year. Thanks Adam.
I've been cooking for Thanksgiving for over a decade now, and though it always seems to turn out well, I still stress and panic a little every year. This year, I decided to do it your way and it was the best turkey and gravy I've ever made. No more stress, no more panic. I've found my go to recipe. Thank you.
This is, hands down, the easiest and best turkey I've ever made. Thanks Adam!
Bon Appétit Kitchen: *is quaking* 😂😂
Adam: leave out the garlic root parts, these are icky
Bon Appétit: you can eat the garlic root, it's fine
me: uh
I know this is three years past the post, but these little simple videos that make huge dinners easy are what makes the channel awesome.
Thank you for this Adam.
“Hey it’s a skin thief, GET AWAY!” Hahhahah
@Jasmin Jarin *Oh no a foreskin thief*
@@Yatsu00x r/cursedcomments
@@Yatsu00x can a doctor be considered a foreskin thief
@@Zweiihandre only if they eat it
Thanks to your videos, Adam, I have a lot more confidence to cook an entire bird this year and not just a turkey breast. You break things down simply and make the science behind food so comprehensible. I love your channel!
1:48 Me waking up in a motel bathtub not being able to remember the previous night:
Simple no nonsense video. Thank you very much!
My trick for gravy, instead of adding salt, I use soy sauce. It turns any gravy into a flavour bomb.
Nah
That's just gay
I'm intrigued
Use organic stock cubes. Even better.
@@GirlyEnglishGamer That would be delicious! Though the chicken stock I make has so much flavour, there is no need for extra stock flavours. The soy sauce adds the salt, an unidentifiable richness, and deepens the colour to make a gravy that truly tastes as good as it looks.
I know you're known for your pizza flare but this is hands down the finest turkey fu I have ever seen. I still rock these tips to this day.
I like stuffing the turkey with green apples and let them cook with the turkey. They add a lot of juice and after cooked and smashed they become gravy. Add ground walnuts to taste.
I started with a 20 bird, took me an hour and half to debone but loved the experience.
It went into my 400 oven with convection for 70 minutes and was already scorching hot, breast was reading 180 in some spots and 165 in others.
10/10 would do again even just to not have to cut meat off the bird when it's scorching hot 🔥
4:44 - Aren’t ya gonna buy it a drink first?
You are LITERALLY THE SAUSE/ GRAVY GOD !! You never fail to make the perfect thickness and creamy sauce/GRAVY
As a norwegian, I don't even know when to eat this.
Whenever you want
That turkey looks like it's in bad shape
Anytime in fall
Once it measures 165º F (74º C) and has rested for at least 20 minutes.
trublgrl thats not what he asked for
Your videos are so aesthetically scientific. That's what I can think of really. You explain the logic behind your workings but it's not boring at all.
"Daddy why are we eating turkey again?" Adam's Kids, all of November
NO! THERE IS NO SUCH THING AS TOO MUCH TURKEY, THIS IS A COMMON MISCONCEPTION BY THE MEDIA!
Thanks for being the voice of reason for simple cooking! I‘ve always said, turkey is simple it doesn’t need to be complicated with a bunch of bells and whistles. Felt the same way about your macaron episode, that was awesome.
Adam: THE TURKEY SHOULD BE DRY
Also Adam: my beautiful turkey is nice and juicy
He never said the turkey should be dry, he just said you shouldn't use the techniques used to make turkey juicy, not because he hates juicy turkey.
Aaron still doesnt explain why he says the second part
Time Travellar
okay.
he hates methods such as basting and brining that are supposed to make the standalone turkey juicy.
This year, we're going to spatchcock our turkey on a pellet grill. Spatchcocking is the practice of completely removing the spine, which allows the bird to be flattened, removing the internal hollow that can make even cooking a serious difficulty.
You can't stuff the bird, but our family enjoys casserole cooked stuffing all the more, as we can brown the top.
Cooked for hours on the pellet grill with a probe thermometer, you get a wonderful smoked result.
185 is the perfect temperature. Using low temps throughout the cook, along with the bark that forms on the skin, you'll have plenty of moisture.
"Hey, it's a skin thief, get away!" will be a recurring guest star in my nightmares from here on. Thanks, Adam!
To all of those who are watching this video now in preparation for this thanksgiving:
Good luck! It will turn out great 😄
Year 3 for me. Thanks Adam
Followed this today for Christmas dinner, my Mum said it was the best turkey she'd had in her life! The gravy was amazing too, used cornflour for mine
No one:
Adam “I prefer to submerge the bottom of my turkey in lava just to heat up the dark meat a bit before roasting”
What you want to do is lay the bird face up in the center of the sun. The breast meat, being closer to the outer edge of the sun cooks slower, so you avoid that whole dry breast, under-cooked thigh thing. Remember to leave the bird in there for just 1/15th of a nanosecond, or it's gonna burn, and you don't want that burnt flavor in your gravy.
trublgrl thats perfect 😂
@@trublgrl couldn't stop snorting while laughing so hard🤣🤣🤣
No meme from me this time (even if they are pretty funny), I've loved your videos a lot since the old pizza one and I like that they often establish connections between 2 of my interests, cooking and science: the non-recipe videos are always cool and unique. I don't mind the sponsorships at all, i get that youtube is a capricious source of income and you've gotta pay bills. Thanks, Adam! Keep up the good work.
Adam: Why I season my mouth instead of my turkey.
You deserve More likes
@@luisarmando5081 wtf this got so many likes. Haha
😂😂😂
Nice Shun Classic carving knife! Thanks for this video. It's the most straightforward and accessible approach to the whole process for someone like me would never done this that I have seen and I have watched tons of turkey videos so far. Thank you!
Adam: **exists**
Squarespace: _It's free real estate_
This Thanksgiving, I'm thankful for Adam Ragusea. Love your common sense approach to cooking in the home kitchen. My family has enjoyed much better food since I've been watching your videos.
Just here in 2024 for my yearly review of this video
Adam some advice, you want to put the grease/oil before you season it because when you season and then oil all the seasoning will just wash off. When you oil it and then season it, the seasoning will stay on the turkey better and the oil will help the seasoning “marinate” into the turkey. Just some helpful advice 🙂
" Luckily there is a lot of people to help "
People just showing to steal skin lol
I have made this two years in a row and it doesn’t cease to be an amazing recipe. The only change I make is pulling up the skin and putting more spices under it the night before. I then put baking powder on the skin day of with spices and it makes almost glassy skin and more flavorful turkey. Only really works on the breast part of the bird though.
I'm using one of those disposable foil trays for my turkey. Is pre-cooking the bottom/making the gravy just impossible with one of these?
I'd think it's not a good idea. Google it just in case?
Just threw my turkey in, I'm using a foil pan too. I put it in dark meat side up and used the broiler (Brits call it the grill) on the top for as long as i could without burning, then turned it down to the normal cook temp. Maybe 10-15 minutes max. I got a 30° F head start on the dark meat. Plus the skin smelled super good.
Tried this method yesterday and it worked as advertised. My dark meat hot way up there in temperature though, like 215. Unless I was poking the wrong place with my thermometer probe.
Guess i'm not the only one that does a practice turkey
Made this today, the first time I've done a turkey myself. Worked excellently, and it's relatively quick. Thank you!
Here watching this for another year
LOVE the Well Rested part! This is often said, but not often followed. Many great French Chefs teach that you should let the meat rest as long as the cooking time. i suggest to anyone reading my comment to Rest a large bird (10-20 pounds) at least an hour and you'll have a much more flavorful product!
6:54 omg adorable
Shoutouts to the people using this video for the upcoming Thanksgiving