A Turkey Recipe That Solves All Your Turkey Problems | Home Movies with Alison Roman
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- Опубліковано 15 лис 2023
- This Thanksgiving, I’m doubling down on dark meat (the best part of the turkey) and less stress. We’re making turkey legs. What’s a turkey leg? Apparently it depends on who you ask (?), but I’m here to tell you it’s the thigh and the drumstick. These turkey legs are seasoned a day ahead in salt, pepper and sugar, and day of, they’re roasted in shallots, herbs, and (lots of) fat. That’s it. You're done. Almost no work (you didn't baste!) and the payoff is moist meat that comes right off the bone (carving be damned!) and hours back of your life.
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#thanksgiving #turkey #turkeylegs #roasting #alisonroman
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VIDEO CHAPTERS:
00:04 Slow Roasted Turkey | Home Movies with Alison Roman
00:12 Let’s talk turkey
01:39 Season your legs the day before in salt, paper, and sugar
02:32 Thank you, Fresh Direct
03:42 The Big Day
04:36 Roast turkey in shallots, herbs, and (lots of) fat
06:55 Only 3 hours later (take your foil off)
07:18 Only 1 more hour later (turkey's done)
08:07 This turkey needs no carving
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
Audio: Yves Albaret (@yvesarmand)
Food Assist: Jane Morgan (@janecooksforyou)
Graphics: Natalie Bolton (@nattattie)
Editor: Ben Vigus (@123456789ben)
Typography Designer: Britt Cobb (@thebrittcobb)
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Thank you for breaking down each individual dish from the whole Thanksgiving episode! Your recipes have become staples in my kitchen and my family’s stomachs 😂
I made this recipe last Saturday for a Friendsgiving (I added the wings to the turkey legs/thighs and they were fantastic!) and people LOVED the turkey. Alison isn't kidding when she says to keep the fat - it is so frickin' delicious!
I made this today (in addition to two other turkey recipes... lol) and it turned out fantastic! Thank you for developing and sharing the recipe!!
I'm a big fan of confit, planning on making this for Christmas dinner as our Canadian Thanksgiving is looooong gone! Thanks for the inspiration Alison. Also, I love all your outfits 🤩😉
I have just done the first step, can't wait to taste it tomorrow!!
Thank you so much. Turkey was delicious. Congratulations on your nuptials.
I lol when you say “see if I care!” 😂😂
This is brilliant!
Thank you!!
THank you A and friends....
Omg, this is on my recipe list to actually cook for Christmas as a whole turkey is too much for just myself, my husband & daughter, plus my dog if there’s leftovers for him.
YAAAAAAAAAAAAAAS - this content overflow is so fucking great! LOVED the poddy C with Amiel
I have never seen turkey 🦃 made like that 😮
Wow, that was delicious! Well worth the $39 worth of duck fat, and SO easy to do on a hectic Thanksgiving.
Can you do another video on how you'd use up 4 cups of leftover confit fat? Outside of using 1/4 cup for roast potatoes, I can't think of other things to do with it. Made this tonight. It was sublime. Could really use some help on what to do with the fat.
If we make this ahead to reheat do you recommend following the entire cooking instructions and then reheating. Or stopping cooking before the last hour and then reheating to add that extra time? Thank you so much for sharing your recipes as always!! I look forward to it every year!
Surprised this wasn’t covered in the video. I would not brown the legs in the oven. Day of: bring your dish/dutch oven to room temp, place over a low burner or in the oven at 275 until warmed through (30-40min) and then use the oil/fat to brown + crisp both sides a pan.
I love the three (four if you count the party) tops changes in one video.
too many tops :(
@@alisoneroman said no bottoms ever
Much love for ya'll!!!
She’s on a roll holy crap 😍
a dilly roll (nice)
Alison, how would you adjust the cook time/temp for chicken legs?
Yummy😋😋
Yummy
If you used olive oil only, could you use the leftover oil to make mayo or should you only use it for cooking/roasting?
Can you do this with a whole turkey? Maybe spatchcocked?
Looks like a tasty confit. I may try it sometime after the holidays. This isn’t roast turkey, and it wouldn’t fly for thanksgiving here, but I could see it being a good option for when turkey legs are on sale.
If making this turkey leg confit ahead, when it comes time to reheat, should we take the legs out of the solidified fat and heat up separately to get crispy skin or just gentle reheat uncovered while still in the confit?
just gently reheat in the fat!
Its so confusing, can you please explain a few things? Do you cook it 3 hours covered then 1 hour not covered? So total of 4 hours?
In each dish is it 2 cups? 50% oil and 50% fat? Or 4 cups in each dish?
Making this tomorrow so would love a response! 😅
Should we let the turkey sit uncovered or covered in the fridge before roasting?
Hey Alison. Was the turkey confit cooked for 3 hours covered and then 1 hour uncovered? or was it 2 hours covered and then 1 hour uncovered? I got a little confused.
also, would you advise using turkey breast as well?
The video says 3 covered, 1 uncovered
It's 2 hours covered and 1 hour uncovered. I made this last Saturday. I also cooked the breast the same way. I'd recommend checking the temp on the breast about an hour after being covered because it cooks really fast. The breast isn't as good as the dark meat but it was still pretty good.
How long does the oil from the turkey keep in the fridge?
Recipe on website says it will keep for about a month.
Turkey culture!? Who knew. Lol
I am one person and I always want one small piece of bread to go with my meal(s)! Question: Can You figure out(for me) the measurements(ingredients) for a diner roll sized loaf of bread? Yeast bread! Thats all I need to make at any given time! I just want fresh baked bread when I want it! Is it possible?
If you don't accept this challenge you can...
I LOVE YOU!😇✌🏻 Your recipes are deee lish! Thanks!
You can make any dough you like, divide it into whatever size loaves you’re looking for, shape them, freeze the ones you don’t want right now and bake the one you do. If you use copy me that or another recipe program, they’ll scale it for you, but imo just make a pound of dough and use it as wanted.
@@cindydale3695 Thanks ✌🏻
7:30 RIP Matthew Perry 🥹
Thanksgiving day meds 😮
She's still tethering the bird 🐦😅
Cherishing this first comment moment
cheers!
Umm, Alison Roman, could I ask you what kind of jeans do you wear? Every time, I watch your videos, I think, ooohh, I love those jeans, so I decided to just ask you. I also love your recipes, btw. I don't just come for the jeans.
They’re almost all Levi’s!
I made the recipe - very pleasant and easy process, but came out too salty for me. If I do it again I would not add salt to the fat/oil. Otherwise totally great, thank you for this ❤
thanks giving 2 mouthfullls and a bag of chips
Just confirming: there are four cups of oil/ fat total? Two cups of either olive oil or duck fat and then two cups of olive oil?
For each pan it's one cup of olive oil and one cup of duck fat so a total of 2 cups per dish (I used two pans when I cooked this so, yes, a total of 4 cups).
@@FrenchMartini thank you so much! 😊
I love that we get zero context or explanation for the FIVE wardrobe changes. It's addressed in the long thanksgiving special but not here. Hilarious.
life comes at you fast
the editors are tired of explaining every time i ruin a shirt
Great video!!!!! Canola oil does not belong in Thanksgiving recipes or near good food.
Wait, is it already 2024?