I've been making stuffed turkey for years, but learned so much from you in this video. You said "if we trust you..." well I certainly do! So this Thanksgiving I'll be trying your tips, the science of adding salt to the inside of the cavity makes so much sense, and using the bag- great idea and one I would never have even considered, no mess and keeps it from getting too dry, sure beats basting- thank you very much!!
Watching this video was like going home again some 50ty years ago. Exactly like we did our Turkey. As I watched you work I kept thinking is she going to do this next, and sure enough you did. It was a bit like time travel! Thanks for the memories!
I am 65 years old. I prepared my turkey the way you showed us. It was the most beautiful turkey I have ever seen. My family said that this was the best turkey, stuffing and gravy I have ever made. I cannot thank you enough for these videos and recipes. Your bread recipe was a perfect loaf of white bread. I am now hunting for a no fail french bread recipe. Once again thank you.
I am a 911 dispatcher in Idaho now, but I dispatched for years in Northern Utah. Every Thanksgiving morning I would get at least one 911 call on how to cook a turkey. I'd tell them to call the non-emergency number then walk them through the process. Most of these calls were new brides! Happy Thanksgiving, Pam and Jim!
I’m 70 years old and have done my share of turkeys that I’m happy with but decided to watch this anyway and maybe learn something, and I did! The handful of salt in the cavity! It makes sense and I will be doing it my next turkey. Thanks so much!
.💖💖 Ms Pam, I want you and Mr Jim to know, we love you and are so thankful for you! God Bless you both as you continue this journey, in sharing your wisdom with us! Happy Thanksgiving 😊🦃🦃
I always use a stuffing mix and add onions and celery I also add broth instead of the water this just pushes up the flavor. I always cook the giblets and feed them to my dogs as a treat. I can’t stand them either. This year I plan on canning a extra Turkey for pot pies and making bone broth with the carcass. I have used the bags for years and they are a wonderful creation for cooking turkeys! I have always used cornstarch for the gravy I did not know how to do it with the flour. I had used flour for white gravy like for breakfast but now I know how to use it for broth gravy also thank you so much for that information
Our favorite use for leftover turkey (after all breast meat is gone), is scalloped turkey. We pick the bird and mix it with the leftover stuffing, add seasonings, broth, and bake in casserole dish in moderate oven until GB&D. Serve with more gravy and cranberry sauce of your choice. So, so good!
I am the beneficiary of 2 large plastic bags of turkey soup my daughter makes each year. She puts it in the freezer and brings it to me at Christmas time. I really miss having family at thanksgiving with all the fixings. Now i spend it with my sisters. So it is still family. I couldn’t resist buying a small turkey for myself this year. I think i might try putting the rosemary on it. Sounds great. Thanks for all you do. Really appreciate it. Have a wonderful holiday season.
I’m not planning to stuff my turkey but will put onions and herbs inside. You have convinced me to go with the bag, tho, and I will certainly be rubbing it with ghee and putting rosemary or poultry seasoning on top…
I love you so much for using the roasting bag! You're the only person I've seen on UA-cam do it. That's how my Grandma, mom and now myself do a turkey. It never ever fails! I swear by them.
I watch your videos all the time. Your ways of doing things are great. You are always stressing how important it is to do what is necessary to keep botulism out of all the things you cook or can. Imagine my surprise as I watched this and noticed how you put a rubber spatula into the jar of ghee to rub on the turkey and after the first 'dip' into the jar you needed more and you put that spatula back into the jar to scoop out more ghee. This was the perfect introduction of raw turkey into the 'clean' ghee. You then put the lid back on the remaining approximately half cup of ghee and set it on the counter. I really have to ask, what did you then do with the ghee? Did you leave it on the counter or use the leftover ghee in another dish or just put it back in the fridge to use later? Please Pam, could you do a segment on cross-contamination and what NOT to do? I feel its an important subject to deal with. Thanks!
@Texana Simmons - I, too, am a Cross-Contamination Supervisor. What I have seen makes me laugh. You have to. It's just so rampant. Have you ever noticed ALL the Great Chefs, even Gordon Ramsey who does Kitchen Nightmares, are BAD for it. Watch that kitchen towel they use on their shoulder. They wipe their hands on it after handling raw meat then wipe the counter the cutting board, etc to clean their work area then proceed to place fresh greens and other food directly on the counter top then cut up fresh greens (onions, garlic, cilantro, parsley, basil and other herbs) on the same cutting board then add them to a fresh salad or as a garnish on plates. And they do so many other gross cross-contamination habits that I would never eat in their restaurants. Can you imagine how bad it would be if people didn't try to avoid cross-contamination. Hint: watch Far East cooking shows. Makes me wonder "how serious is it, really?" Oh, and pay attention in a Butcher Shop. I still do my best but I'm sure we all have boo-boo'd a few times in our lives.
Watching canning with raw meat drives me crazy! They don't wash their hands or just running under water. Touching the faucet, open a draw for a utensil, adding seasoning touching the containers and probably just puts back in pantry.
@@sheilam4964 Wow, and that makes it ok? Because they are professionals? Say what? That makes no sense to cross contaminate because a celebrity or someone important to YOU does. Wrong is wrong no matter who does it! Wash your station, hands, wear gloves and don't take chances with others lives!
I have been stuffing turkey just the way you do, which is the way my dad taught me (he was a chef). In the early days of my childhood we used two large brown paper bags, one on each end, to roast our turkeys (no the bags do not burn). However, we started using those baking bags when they came out as most stores went to using plastic grocery bags rather than the brown paper bags. Like you we do just the basic dressing as we like it that way. After taking it all off the bone we crockpot all the leftover bones, juice, skin and scraps to make turkey broth. Happy Thanksgiving to you, Jim and the family! Love your videos, they are always so informative.
I’m a Mrs. Cubbison’s fan - the cornbread variety. And roasted mushrooms in the stuffing are a must for us! I could make an entire meal of stuffing and gravy.
I remember when I was in college i used to bring in boxed stuffing for lunch to work. It was so much cheaper and more filling than ramen for me. I wish I would have thought about adding mushrooms in then! Thankfully, it's still a great leftover meal!
I'm so glad you made this video. I do almost the same thing! I also build a dome of stuffing between the legs and the larger cavity. This gets covered with lovely toasted goodness while roasting. The toasted bits are dolled out between all of us, and there is never enough! I also get things done in stages.
When I was a girl, I remember standing at the kitchen counter with several loaves of bread with my mom and helping her tear the bread slices into small pieces. Even when packages of bread stuffing were readily available we still tore up slices of bread. She sure did whack those Graham crackers with her rolling pin when we needed to make a Graham cracker crust. I usually smoke my turkey after brining it. Next time I'm going to bake one, I'll have to try rubbing the inside with salt. I don't like giblets either but boil them with celery leaves, onion slices and salt/pepper and poultry seasonings. I strain the broth and use it for gravy making and then my husband, son and the dogs share the giblets. Thanks Professor.
I just love you and your husband.........so much education and love goes into all your vidoes!!! You should have a gazillion views! Haved a Blessed Thanksgiving!
I’ve always stuffed a turkey, my family loved it, I learned from my mother. Always washed the turkey, inside and out, put salt and pepper inside and out. I’m from the south, so cornbread stuffing for us. I made it first, stuffed the prepared turkey, stuffed butter under the skin, put it in a roaster with a lid, and got it it in the oven. Then I bleached my sink and all surfaces that the turkey even came near because I didn’t want any cross contamination. As soon as we finished eating, while everyone still sat around the table and chatted, I spooned out any remaining stuffing and got it in the refrigerator. Then I deboned the turkey and got it in the refrigerator. Never left any of it sitting out. We never got sick and we enjoyed lots of leftovers but made sure they were heated thoroughly before eating. Safety first.
"Gag me, I just don't like giblets." You are so funny!! I, on the other hand, LOVE giblets! Thank you for sharing. I am making bone broth now from a carcass of a turkey my daughter cooked yesterday, and turkey salad from some of the scraps. Yum, yum!!
Great video! I recently discovered a shortcut when making homemade stuffing I thought I'd share. I take frozen bread slices and grate them (frozen) using my grater disk on my food processor. Super quick bread crumbs for stuffing. Mix in diced onion sauteed in butter with fresh chopped sage and add seasoning. A little extra oil or water if it's too dry and it's ready to cook. I'm always running out of the store variety but this is so quick, I think it's almost as easy.
I’m so happy you did a video on how to cook a Turkey! I haven’t cook Thanksgiving dinner in 23 years. I’m cooking this year! Yikes…and my job is the Turkey, I had everyone else bring the sides and deserts. Thank you Pam!!
I just love your no-nonsense practicality and down to earth common sense! It makes me smile because I do it too!!!!! That's how I cook my turkey too! or rather used to. Now there is just 2 of us and my turkey this year is 3 lbs! lol Thanks for another great video!!
Us too! I've just been roasting a turkey breast for several years now. The two of us get plenty for dinner & there is still leftovers for sandwiches, plus a carcass for soup making! I pick out the smallest breast in the bunch and go home happy 😁
I've been using the oven bags and roasting turkey the same way as you showed for over 30 years,salting the cavity first after rinsing the bird and it IS fulproof. The only difference is I save up left over bread and break it up and put it in a bag and toast it in the over a few days before I need it. I also season it with Bell's Seasoning and I love the idea of the night ahead of time. It was something my children helped with Thanksgiving morning while waiting for Santa to come at the end of the Macy's Parade when they were young but now it's just my husband and I. This year the whole family will be here so anything ahead of time is just perfect for me!! Thank you so much for the step by step....so helpful and taking the fear out of what can seem like a daunting task.
Another great video! I felt like I was watching myself prepare this turkey! We buy a local fresh turkey which actually left the farm only this morning to be processed. I will make a brine on Tuesday and brine our bird on Wednesday morning. Been using bread bags to use as a pastry bag for the stuffing for years. Makes it so simple and clean! I sometimes put a sprig of Rosemary under the skin of the each breast…really gets the rosemary flavor into the meat. Our turkey is usually close to 30 lbs, so a lot more meat for the flavor to penetrate. I add chunks of onions and celery stalks and leaves to the bottom of the turkey bag for the bird to sit on. Really adds good flavor to both the turkey and the gravy. Funny story…my mother-in-law always made fun of my using (what she called) a “boil in bag” for my turkeys….until she tasted my turkey! She always used an oven turkey bag after that! No more dried out turkeys .. lol! Happy Thanksgiving to you and Jim! Thank you for taking the time during this busy prep time to make another great video.
Great video.I add a couple of grated carrots to my stuffing. Oh my, makes a huge difference! Just add it when sauteing the rest of the vegetables. Everything is better with butter! I need to get one of those butane burners! Beautiful necklace!
My family's stuffing recipe includes pepperidge farm bread crumbs NOT cornbread. Then we add onions and celery sauteed in tons of butter and we cook the neck, giblets and liver of the turkey and chopped that up very finely and add that along with walnuts or pecans that have been chopped up and pre-toasted. Then we wet it with more melted butter and the broth from the neck or chicken broth if we have any. The kind that comes out of the turkey taste so much better than the extras that are put into a separate pan and cooked separately. Everyone totally fought over the stuffing so we always had to have plenty. I speaking in past tense because everyone is dead now. We also put butter all up underneath the skin of the turkey or for me I don't care if a turkey is beautiful or not, I cooked my turkeys upside down so that the breast is very juicy. For sweet potatoes I don't like the marshmallow kind. I don't use the kind in the can either. I will steam or bake mine in the oven, peel them, slice them into very thick rounds that I layer in a baking sheet that's greased with butter. Then I make a brown sugar, maple, cinnamon, and butter syrup, pour that on top and cover with crushed ginger snap cookies and pecans. Bake uncovered. If anyone's looking for an alternate yummy side dish Google Maggie Mahoney's turnips and make sure you use a mixture of turnips and rutabagas. I took that to a Thanksgiving potluck and people went absolutely bonkers for it. I had to email seven people with the recipe afterwards. That recipe has naughty things like cream and bacon and maple syrup.
@Kamikazi Tsunami - Oh my goodness that all sounds so good. I'll have to remember these details of yours for stuffing. I'm not a big sweet potato mash fan and I'm don't like marshmallows but thick cut rounds. Ummm humm. I like ginger snaps (so did my paternal grandpa). What you did there sounds so good. Annnnd I'm a big fan of turnips and rutabagas. Never combined them but I will now - cream and bacon - hello; and why not maple syrup. Yes!
I ate turkey stuffing on the farm in southwest Minnesota for ten years in the 1960s, made from scratch NOT using prefabricated, store-purchased crumbs. Then, by the Grace of God, we moved to the great Southeast!!! Cornbread 'dressing', if prepared by someone who knows how to make it, is absolutely delicious as well.🤗
I've been cooking turkey for years always using the same method. Several years ago I started cooking the stuffing separately to save on time. I lay several strips of bacon across the turkey for extra flavor as well as chopped pieces into the stuffing. I add turkey juices to the stuffing to keep it from drying out. I would be afraid to double dip into the ghee to spread on the turkey. Thank you Rose for the great tips! I've learned so much from you!!
I have never made stuffing before because my mother and grandmothers always made cornbread dressing. Sand Mountain , Alabama will have a new recipe this year from RoseRed Homestead called stuffing. Thanks so much for this lesson , your turkey and stuffing looks delicious. Happy Thanksgiving to you and your family .
Hi Pam, your turkey looks wonderful! I learned a trick years ago with the Reynolds oven bag. I put a sauce pan in the sink, cut one corner of the bag off, and drain the juices before I open the bag. Happy Thanksgiving!
I buy Mrs. Cubbinsons, just like mom always did. Always sauted the carrots, onion and celery. Grandma would add the turkey giblets and broth. Mom would stuff the turkey with part of the dressing, and oven bake the remainder. I like to add raisins or apples to mine.
I used to make my dressing with a combination of bread/biscuits and cornbread. Over the years, I have taken the shortcut of using 2 boxes of chicken or turkey flavored stovetop (which I hate by itself...way too many herbs for my taste), cooking as directed, then adding to a 10 inch skillet/pone of cornbread that I make from yellow cornmeal (no sugar). I add just a wee bit more sage and poultry seasoning, use broth that I make from chicken legs, celery, and onions. I don't usually need to add salt because stovetop is so salty, plus, the cornbread has salt. My dressing, when cooked, will either scoop out with a spoon or you can cut in squares. This year, I am going to use pepperidge farm that I ordered from Sam's Club. I have heard good things about it, so wanted to try it. One pkg is 16oz., Which is 4 oz. More than 2 boxes of stovetop. I may need to use a bigger pan! I have heard good things about those Reynolds bags. I normally spatchcock my turkey, which always turns out great. This year, I have purchased 2 3 lb. Boneless butterball "roasts." They are all breast, but boneless. We have a smaller crew this year, so decided to try the butterball roasts. Your turkey looks awesome! Have a great Thanksgiving!
@@RoseRedHomestead I thought I would update you on my dressing. I made it last night, and froze it. We will thaw it out Wednesday in the refrigerator, and then bake it. The pepperidge farm was a lot less flavorful than the two boxes of stove top, so I had to add quite a bit more sage. I also added Mrs dash table blend, which we love on just about everything, salt, and pepper. It took the full six cups of broth that I had made with chicken legs! Normally, with stove top, it only takes about 4 cups, sometimes even a little less. You had mentioned that you didn't care for the larger cubes in that particular pepperidge farm, well those cubes are also larger than the stove top, so they definitely required more liquid. Here was another weird thing, the texture of my dressing was markedly more cornbread textured. I love the mixture of both light bread and cornbread that our family has always used, and I have found that the two boxes of stove top perfectly pairs with my pan of cornbread, and no additional bread is required. This time, with the large cubes of pepperidge farm, I had to add bread. I put five slices of sandwich bread and my food processor, and gradually added the crumbs. Turns out, it took every bit of it to get the perfect texture. I have three more of those huge pepperidge farm bags, which is because I ordered it from Sam's! I will probably freeze them, and make homemade dressing through the year. I only have to make it three more times! Haha! I don't normally have dressing throughout the year, but will make an exception to use the pepperidge farm packages up. A big pan of dressing might go nicely with fried chicken and dumplings on a Sunday afternoon. 😁 Now I know I will need to add extra bread and seasonings, but it's all good. I do love watching your videos! I hope you and Jim, and your whole family have a fantastic Thanksgiving! I know that you will have a fabulous dinner! I also can't wait to see another video with you and your sister. I love seeing that closeness. My mom and her sisters were all so very close like that, and they laughed together with such ease and familiarity. They had nine girls and one boy, and they were very close with him too. My mom was the youngest, and her oldest sister had her first child less than a year after my mom was born. I love big families, but my mom could not have children; my brother and I were both adopted as newborns. So we were relatively a small group, but we had so many family reunions and get togethers with my mom and dad's families, and I absolutely loved it! Now, it's mostly just me and my husband, our two grown children, my son-in-law, and our two year old granddaughter. My biological mother and her husband moved here about 4 years ago, so when they are up to it, they also join us for dinners, and my dad's 90-year-old sister and a couple of her children sometimes join us as well. It seems I am the only one left that still cooks like my mom and grandma did, so everybody likes to come to our house to eat! This year, however, it looks like it'll just be us and our kids and granddaughter. My biological mother recently had back surgery, so she will not be able to attend. However, her husband will come over and pick up dinner for them. By the way, tomorrow night, we are having clam chowder! My daughter and her husband, and our granddaughter are arriving tomorrow afternoon, and after I saw your video with the clam chowder, I ordered the same clams that you showed in your video. I haven't made clam chowder in years, but decided that it sounded good after watching your video. I am so sorry for writing these books to you! 😁 Again, Happy Thanksgiving!
@@helencato9234 Thank you for sharing your adventures and family history. Sounds like your preparations are coming along perfectly. Have a wonderful Thanksgiving.
Just used your "dust the bag with flour" method for my turkey today Dr Cantrell! What a difference 👏 I have my 1st ever All American pressure cooker on the way as a Merry Christmas gift to myself 😊 Thanks to your video's, I know I can use it safety and have great food in storage!! Happy Thanksgiving to you & your family 🦃
R N: Yes, it does work. Before I met Pam, I had never flour dusted my turkey bags and I too found it really works. Thanks for watching and Happy Thanksgiving. Jim
Hi Mrs Rose and Mr Jim I am a black woman that just found your channel- I just love learning from both. I really learned a lot about the Ghee. I plan to do it this weekend. I am just beginning to ge into preserving, so I am learning a lot from you. I am from Virginia Beach VA. I loved what you did with the Turkey. I notice that you say a lot that when you get from work you will finish a meal. My question is what type of work do you do, your job. I ask because I thought you would be retired because you do so much, but you do look very intelligent and if you did work, it would be a very good job. Do you have any children? I usually watch your channel like 2:00a to 5:00a. Can’t sleep sometime, I am retired and trying to put together a pantry. Thank you
I loved you pulling out that bag of Pepperidge Farms Stuffing. I have used it in the past - this year my base is Stove Top since we are a very small group and age is making out appetites dwindle some. It sort of takes the stuffing out of you. Now on to the show.
I'm 61 and I've only cooked turkey maybe 3 times! We're having ham for Thanksgiving, I always still made the stuffing. If I ever do a turkey again I will definitely try this!
Miss Pam, I just LOVE your channel!!!! Thank you for thinking ahead to those who may have never cooked a turkey before in their life!! Love how you segment your meals and canning so it is not "overwhelming"!!!! I Love your tip of using a turkey roasting bag! I have used a bag on a whole chicken, but never a turkey. Such a Beautiful turkey!! Thank you for sharing how to cook and prepare a turkey for cooking!!! And the Turkey bag is Great for self basting the Turkey!!! WoW that Turkey breast looks SO good and juicy!!!! Happy Thanksgiving Miss Pam & Mr. Jim and your family!!
We do not usually stuff our birds in the South or Texas. We make cornbread dressing which is baked separately. Baking in a bag has been my method for 40 years. It is truly foolproof. Turkey, stuffing and gravy looked amazing. Wishing you and your family a Blessed Thanksgiving. Donna
I've never stuffed a turkey before. If Turkey's are available this fall I will follow your recipe. It's not much different than my normal way of roasting a turkey. Tfs! Please stay safe and sending hugs to you both 😎💜
You make me want to stuff a turkey. I don't bake a turkey because I am alone, but your demonstration tempts me. Pepperidge Farm all the way!! Thank you for taking us step by step, with the love and dedication you and Jim have. I appreciate you both so much. Happy Thanksgiving.
I don't know how Jim just stood there filming while you dug in to the goodness. My mouth was watering and I was expecting you to hand him a taste,, too. That is some fortitude he has there. 👍👍👍👍👍
Great video! One thing I do differently is put the turkey in the oven to get it hot inside while I prep the stuffing. Then, because I love the giblets in the stuffing, I cook them on the stovetop w onions and celery like you did here. When the giblets and turkey neck are all cooked, I diced them up, add the bread crumbs, and an egg and a little more sage to the mixture. When the stuffing is ready, I take the turkey out and stuff it with the hot stuffing and put it right back in the oven! This way, I am surely not worried about any salmonella and that everything is cooked thoroughly inside and out! I don't usually use a bag. I might try that sometime. Thanks for all your great videos!
I know how to cook turkey/Thanksgiving Turkey. It’s always good to get some helpful tips from some trusty experts 😊. I have a Turkey Bag Game Plan’-👌🏾👍I never used a Turkey bag/I always used tin foil but I’ve used up all the tin foil on making hats for my neighbors &I👏🏽😹😆
Glad to see you using a roasting bag. I use them on my Turkeysfor years, they turned out wonderful. I did not use one on my turkey this year and it wasn't worth a darn. Have a wonderful day
That was a great video Rose. In the last 6 Thanksgivings, I have spatchcaulked the turkey. I put the dressing under the turkey and get all the drippings infused into the dressing. The advantage of spatchcaulking is even cooking thru out the turkey. I have found the breast doesn't get overdone when spatchcaulking. I love your idea of putting dressing in bag squeeze it into cavities. I will be doing that in a few days. Salting the underside is another one of your tricks I will be utilizing. So fun to try new ideas. I'm hunger right now and I wish I was in your kitchen eating that stuffing!
I would have got a little more aggressive with the rolling pin cause like you I can't stand them cubes lol. Nice and funny video and alot of great tips
Pam I always wash my turkey with water, vinegar and baking soda to remove any slime from the skin and any of the bloody insides and thoroughly wash it in very cold water. I also do what you did and rub the inside cavity with salt. I noticed you putting the spatula back in the ghee after using it on the raw turkey; I'm sure you caught that cross contamination blip and corrected it. I've never used an oven bag to roast turkey in and I must say, yours turned out beautifully! I don't stuff my turkey with my stuffing but I do with onions, lemons, celery stalks and some herbs for extra flavor, then I rub the outside with butter ( I rub the entire turkey and then coat with my choice of seasonings) I wish you and Jim and your entire family a wonderful Thanksgiving :)
Thanks for your comments. Yes, I knew I was going to use that ghee--heating it up in a skillet-- for a different recipe right after we finished making the video but I should have said something so people would not think I don't know about kitchen safety!
I don’t ever stress. I think of it as a really big chicken, stuff the thing and roast it and don’t cook it for 10 hours. I use the same stuffing as you and add celery and onion and some seasoning, butter and chicken broth. Happy thanksgiving Jim and Pam. Btw, thanks for the stuffing hack, just squeeze it in.
I have used those bags in the distant past however I no longer buy plastic because I have well founded concerns over the plastic polymers migrating into the food and the plastic degrades into micro-plastic, and micro plastic finds it’s way into our food, and bodies. The production of plastic contributes to air and water pollution and global warming. I try to eliminate as much plastic as possible from my life. And a roaster pan makes a very nice turkey.
Secrets from the Motherland: In England, we use the poultry juices for the gravy, but we use cornflour and a poultry OXO cube and it adds a classic medium salty, poultry richness to gravy. Some in England use poultry Bisto granules with or without the poultry juices. I was raised using the traditional poultry juices with cornflour and an oxo cube. Perfect Traditional English Gravy for Turkey & Chicken almost identical to your method.
Great video and you make it look so easy😊If I were cooking our turkey this year I'd follow your directions to a t!! So, I'll save this video for another time. Thank you so much, beautifully done I don't think I've ever seen a turkey turn out so beautiful!! Love you guys, Happy Thankasgiving to you and your family. Much love, shalom.
I used to cut a few slits, lengthwise, in a smaller cooking bag, put the bag in the cavity, then fill it with stuffing. With lengthwise slits, just pull the bag out when done. The slits allow the drippings in and the bag prevent the bits of stuffing left in the bird, making a "cleaner" soup. Happy Thanksgiving to you and your family. P.S. I made your cranberry sauce for the first time last night! Oh my! It is soooooooo good! Thanks!
Neil: We really like to share our experiences and insights and possible solutions (depending upon the situation) with all of you who watch our channel.
@@RoseRedHomestead I followed your advice in salting the inside of the turkey and that was the best turkey ever! I was working alone and I had to put the turkey in the oven bag by myself. So I got out a cookie sheet that fits inside but only put a few inches in the bag make sure the bag in being held open by the cookie sheet. I threw some flour in the bag and I set the turkey on the Cookie sheet and then slid the turkey off the cookie sheet into the bag. Slick as can be. I tied off the bag and then picked up the turkey by the bag and put it in the roaster (old fashioned black enamel roaster) it was a good day. Thank you for making the video. Update: 6 pm and they are enjoying left overs and they keep saying it's the best turkey I've ever made. Thank you Pam! Im proud to say, It's all your fault. 🤪
That was such a great video for someone new to cooking a turkey and for those of us who have been doing things the hard way forever. Your necklace is really pretty. Thanks for the video.
Thank you so much for this video. I have made many turkeys through the years but never like this. I even had some Rosemary that I grew this year for the first time and put some on the top after buttering and salt and pepper. Can’t wait to taste it tomorrow for our church Thanksgiving meal. Was not brave enough to put stuffing inside. Maybe some other time. I am a school good service director so understand food Safety very well and you did everything right as far as I could see.
Thank you so much for this wonderful recipe for stuffing the turkey and roasting in the bag. It turned out gorgeous! Piping the stuffing was absolutely brilliant.
Lol stuffing for us is also pepperage farms and we also couldn't get our regular flavor. Stuffing is my husband's specialty. He likes to put chopped nuts in it. We have never had it stuffed so we have nice dressing with little crisp bits on top. He also has mercy on me, I can't stand sage. For years I thought that I just don't like stuffing because every time I tried people's homemade it was loaded with sage.
Love your channel! I too have been cooking stuffed turkey for years but always looking for tips. I use fresh bread and tear it into pieces. That's what mum did, not changing a tried and true tradition. And believe it or not mom always cooked her turkeys in the exact same bag that you indicated and I do the same. I am going to try salting the cavity. And coating it with ghee. My bag tends to stick. Now to watch your ghee making video. Thank you both. Happy Thanksgiving!
Thank you for the video! I can't wait to try your method. I would love for you to do a video on canning turkey! Our local grocery store has turkey for $0.33/lb. If I knew what to do with them, I would stock up!
The last two times I have shopped for turkey recently (1.79 and at another store .79 a pound). Wow! .33 a pound is incredible! If I remember correctly, in the Ball Blue Book or the USDA Canning Guide, poultry is mentioned (not specifically turkey, but it is considered poultry), you should be able to find a recipe for same. If I am wrong, let me know. Thanks for watching our channel. Jim
I've been making stuffed turkey for years, but learned so much from you in this video. You said "if we trust you..." well I certainly do! So this Thanksgiving I'll be trying your tips, the science of adding salt to the inside of the cavity makes so much sense, and using the bag- great idea and one I would never have even considered, no mess and keeps it from getting too dry, sure beats basting- thank you very much!!
That Turkey was beautiful!
Watching this video was like going home again some 50ty years ago. Exactly like we did our Turkey. As I watched you work I kept thinking is she going to do this next, and sure enough you did. It was a bit like time travel! Thanks for the memories!
I am 65 years old. I prepared my turkey the way you showed us. It was the most beautiful turkey I have ever seen. My family said that this was the best turkey, stuffing and gravy I have ever made. I cannot thank you enough for these videos and recipes. Your bread recipe was a perfect loaf of white bread. I am now hunting for a no fail french bread recipe. Once again thank you.
I am a 911 dispatcher in Idaho now, but I dispatched for years in Northern Utah. Every Thanksgiving morning I would get at least one 911 call on how to cook a turkey. I'd tell them to call the non-emergency number then walk them through the process. Most of these calls were new brides! Happy Thanksgiving, Pam and Jim!
That is so funny! It was so kind of you to help those young brides!
Blessings from Oregon this joyful season.
Thank you so much--and to you as well.
I liked your video. Have a great time with loved ones for thanksgiving.
I’m 70 years old and have done my share of turkeys that I’m happy with but decided to watch this anyway and maybe learn something, and I did! The handful of salt in the cavity! It makes sense and I will be doing it my next turkey. Thanks so much!
You are very welcome! Have a lovely Thanksgiving.
.💖💖 Ms Pam, I want you and Mr Jim to know, we love you and are so thankful for you! God Bless you both as you continue this journey, in sharing your wisdom with us! Happy Thanksgiving 😊🦃🦃
The last time I made stuffing, I piled the leftovers into my waffle iron. The stuffing waffles were wonderful served the day after with turkey soup.
Oh my goodness, that sounds so good! Never thought of making waffles with leftover stuffing (if you have it).
I always use a stuffing mix and add onions and celery I also add broth instead of the water this just pushes up the flavor.
I always cook the giblets and feed them to my dogs as a treat. I can’t stand them either.
This year I plan on canning a extra Turkey for pot pies and making bone broth with the carcass.
I have used the bags for years and they are a wonderful creation for cooking turkeys!
I have always used cornstarch for the gravy I did not know how to do it with the flour. I had used flour for white gravy like for breakfast but now I know how to use it for broth gravy also thank you so much for that information
Our favorite use for leftover turkey (after all breast meat is gone), is scalloped turkey. We pick the bird and mix it with the leftover stuffing, add seasonings, broth, and bake in casserole dish in moderate oven until GB&D. Serve with more gravy and cranberry sauce of your choice. So, so good!
I am the beneficiary of 2 large plastic bags of turkey soup my daughter makes each year. She puts it in the freezer and brings it to me at Christmas time. I really miss having family at thanksgiving with all the fixings. Now i spend it with my sisters. So it is still family. I couldn’t resist buying a small turkey for myself this year. I think i might try putting the rosemary on it. Sounds great. Thanks for all you do. Really appreciate it.
Have a wonderful holiday season.
I always love to see how people do their turkeys. Thanks so much!
I’m not planning to stuff my turkey but will put onions and herbs inside. You have convinced me to go with the bag, tho, and I will certainly be rubbing it with ghee and putting rosemary or poultry seasoning on top…
I love you so much for using the roasting bag! You're the only person I've seen on UA-cam do it. That's how my Grandma, mom and now myself do a turkey. It never ever fails! I swear by them.
You are so welcome. I wouldn't roast a turkey without one! Thanks.
I watch your videos all the time. Your ways of doing things are great. You are always stressing how important it is to do what is necessary to keep botulism out of all the things you cook or can.
Imagine my surprise as I watched this and noticed how you put a rubber spatula into the jar of ghee to rub on the turkey and after the first 'dip' into the jar you needed more and you put that spatula back into the jar to scoop out more ghee.
This was the perfect introduction of raw turkey into the 'clean' ghee. You then put the lid back on the remaining approximately half cup of ghee and set it on the counter. I really have to ask, what did you then do with the ghee? Did you leave it on the counter or use the leftover ghee in another dish or just put it back in the fridge to use later?
Please Pam, could you do a segment on cross-contamination and what NOT to do? I feel its an important subject to deal with.
Thanks!
Yes I was surprised also. Now that jar is contaminated. lol
@Texana Simmons - I, too, am a Cross-Contamination Supervisor. What I have seen makes me laugh. You have to. It's just so rampant. Have you ever noticed ALL the Great Chefs, even Gordon Ramsey who does Kitchen Nightmares, are BAD for it. Watch that kitchen towel they use on their shoulder. They wipe their hands on it after handling raw meat then wipe the counter the cutting board, etc to clean their work area then proceed to place fresh greens and other food directly on the counter top then cut up fresh greens (onions, garlic, cilantro, parsley, basil and other herbs) on the same cutting board then add them to a fresh salad or as a garnish on plates. And they do so many other gross cross-contamination habits that I would never eat in their restaurants. Can you imagine how bad it would be if people didn't try to avoid cross-contamination. Hint: watch Far East cooking shows. Makes me wonder "how serious is it, really?" Oh, and pay attention in a Butcher Shop. I still do my best but I'm sure we all have boo-boo'd a few times in our lives.
Watching canning with raw meat drives me crazy! They don't wash their hands or just running under water. Touching the faucet, open a draw for a utensil, adding seasoning touching the containers and probably just puts back in pantry.
@@trinade3732 - the proffessional chefs do that all the time.
@@sheilam4964
Wow, and that makes it ok? Because they are professionals? Say what? That makes no sense to cross contaminate because a celebrity or someone important to YOU does. Wrong is wrong no matter who does it! Wash your station, hands, wear gloves and don't take chances with others lives!
I have been stuffing turkey just the way you do, which is the way my dad taught me (he was a chef). In the early days of my childhood we used two large brown paper bags, one on each end, to roast our turkeys (no the bags do not burn). However, we started using those baking bags when they came out as most stores went to using plastic grocery bags rather than the brown paper bags. Like you we do just the basic dressing as we like it that way. After taking it all off the bone we crockpot all the leftover bones, juice, skin and scraps to make turkey broth. Happy Thanksgiving to you, Jim and the family! Love your videos, they are always so informative.
L p0
@@jeannettemckay1536 ?
I’m a Mrs. Cubbison’s fan - the cornbread variety. And roasted mushrooms in the stuffing are a must for us! I could make an entire meal of stuffing and gravy.
Me too. Stuffing and gravy are two of my favorite foods 😋. Yum.
Mrs. Cubbison's for my family too. I add a pound of browned Jimmy Dean sausage....and it does make a meal!
I remember when I was in college i used to bring in boxed stuffing for lunch to work. It was so much cheaper and more filling than ramen for me.
I wish I would have thought about adding mushrooms in then! Thankfully, it's still a great leftover meal!
I'm so glad you made this video. I do almost the same thing! I also build a dome of stuffing between the legs and the larger cavity. This gets covered with lovely toasted goodness while roasting. The toasted bits are dolled out between all of us, and there is never enough! I also get things done in stages.
When I was a girl, I remember standing at the kitchen counter with several loaves of bread with my mom and helping her tear the bread slices into small pieces. Even when packages of bread stuffing were readily available we still tore up slices of bread. She sure did whack those Graham crackers with her rolling pin when we needed to make a Graham cracker crust. I usually smoke my turkey after brining it. Next time I'm going to bake one, I'll have to try rubbing the inside with salt. I don't like giblets either but boil them with celery leaves, onion slices and salt/pepper and poultry seasonings. I strain the broth and use it for gravy making and then my husband, son and the dogs share the giblets. Thanks Professor.
You are very welcome! I enjoyed reading your comments! Thanks for sharing.
The piping bag is absolutely brilliant!
Thank you Pam. Always good to watch.
You are very welcome. Hope you have a lovely Thanksgiving.
Happy Thanksgiving to you & yours
I will be trying this turkey this way..
My sister and I always fought over the heart and gizzards - yum
Oh yes, Pepperidge Farm all the way! By the time I finish with it you’d never know. Wonderful video.
Thank you for sharing. I’m 62 years old and a turkey really intimidates me. Everything looks delicious!!! Happy Thanksgiving.
I just love you and your husband.........so much education and love goes into all your vidoes!!! You should have a gazillion views! Haved a Blessed Thanksgiving!
Thank you so much. We are grateful that our information is helping people!
I’ve always stuffed a turkey, my family loved it, I learned from my mother. Always washed the turkey, inside and out, put salt and pepper inside and out. I’m from the south, so cornbread stuffing for us. I made it first, stuffed the prepared turkey, stuffed butter under the skin, put it in a roaster with a lid, and got it it in the oven. Then I bleached my sink and all surfaces that the turkey even came near because I didn’t want any cross contamination. As soon as we finished eating, while everyone still sat around the table and chatted, I spooned out any remaining stuffing and got it in the refrigerator. Then I deboned the turkey and got it in the refrigerator. Never left any of it sitting out. We never got sick and we enjoyed lots of leftovers but made sure they were heated thoroughly before eating. Safety first.
"Gag me, I just don't like giblets." You are so funny!! I, on the other hand, LOVE giblets! Thank you for sharing. I am making bone broth now from a carcass of a turkey my daughter cooked yesterday, and turkey salad from some of the scraps. Yum, yum!!
That sounds great! If we lived close I would give you my giblets! Along with my kale! LOL! Thanks, and have a wonderful Thanksgiving.
Great video! I recently discovered a shortcut when making homemade stuffing I thought I'd share. I take frozen bread slices and grate them (frozen) using my grater disk on my food processor. Super quick bread crumbs for stuffing. Mix in diced onion sauteed in butter with fresh chopped sage and add seasoning. A little extra oil or water if it's too dry and it's ready to cook. I'm always running out of the store variety but this is so quick, I think it's almost as easy.
I’m so happy you did a video on how to cook a Turkey! I haven’t cook Thanksgiving dinner in 23 years. I’m cooking this year! Yikes…and my job is the Turkey, I had everyone else bring the sides and deserts. Thank you Pam!!
Oh, We always liked the bread chunky. I also like the flavor of pepperidge farm!
LOL!!! I`ve heard of squeezing the stuffing OUT OF (someone)..but never INTO (something). :) Enjoyed this video immensely.
Sarah: I was a little taken-a-back when Pam mentioned what she planned to squeeze, but it did work for sure. Jim
I just love your no-nonsense practicality and down to earth common sense! It makes me smile because I do it too!!!!! That's how I cook my turkey too! or rather used to. Now there is just 2 of us and my turkey this year is 3 lbs! lol Thanks for another great video!!
Us too! I've just been roasting a turkey breast for several years now. The two of us get plenty for dinner & there is still leftovers for sandwiches, plus a carcass for soup making! I pick out the smallest breast in the bunch and go home happy 😁
I've been using the oven bags and roasting turkey the same way as you showed for over 30 years,salting the cavity first after rinsing the bird and it IS fulproof. The only difference is I save up left over bread and break it up and put it in a bag and toast it in the over a few days before I need it. I also season it with Bell's Seasoning and I love the idea of the night ahead of time. It was something my children helped with Thanksgiving morning while waiting for Santa to come at the end of the Macy's Parade when they were young but now it's just my husband and I. This year the whole family will be here so anything ahead of time is just perfect for me!! Thank you so much for the step by step....so helpful and taking the fear out of what can seem like a daunting task.
Another great video! I felt like I was watching myself prepare this turkey! We buy a local fresh turkey which actually left the farm only this morning to be processed. I will make a brine on Tuesday and brine our bird on Wednesday morning. Been using bread bags to use as a pastry bag for the stuffing for years. Makes it so simple and clean! I sometimes put a sprig of Rosemary under the skin of the each breast…really gets the rosemary flavor into the meat. Our turkey is usually close to 30 lbs, so a lot more meat for the flavor to penetrate. I add chunks of onions and celery stalks and leaves to the bottom of the turkey bag for the bird to sit on. Really adds good flavor to both the turkey and the gravy.
Funny story…my mother-in-law always made fun of my using (what she called) a “boil in bag” for my turkeys….until she tasted my turkey! She always used an oven turkey bag after that! No more dried out turkeys .. lol!
Happy Thanksgiving to you and Jim! Thank you for taking the time during this busy prep time to make another great video.
Thanks for the tips! I have sometimes thought about trying to brine a turkey. Maybe after we retire we can branch out a little!
Great video.I add a couple of grated carrots to my stuffing. Oh my, makes a huge difference! Just add it when sauteing the rest of the vegetables. Everything is better with butter! I need to get one of those butane burners! Beautiful necklace!
My family's stuffing recipe includes pepperidge farm bread crumbs NOT cornbread. Then we add onions and celery sauteed in tons of butter and we cook the neck, giblets and liver of the turkey and chopped that up very finely and add that along with walnuts or pecans that have been chopped up and pre-toasted. Then we wet it with more melted butter and the broth from the neck or chicken broth if we have any. The kind that comes out of the turkey taste so much better than the extras that are put into a separate pan and cooked separately. Everyone totally fought over the stuffing so we always had to have plenty. I speaking in past tense because everyone is dead now. We also put butter all up underneath the skin of the turkey or for me I don't care if a turkey is beautiful or not, I cooked my turkeys upside down so that the breast is very juicy. For sweet potatoes I don't like the marshmallow kind. I don't use the kind in the can either. I will steam or bake mine in the oven, peel them, slice them into very thick rounds that I layer in a baking sheet that's greased with butter. Then I make a brown sugar, maple, cinnamon, and butter syrup, pour that on top and cover with crushed ginger snap cookies and pecans. Bake uncovered. If anyone's looking for an alternate yummy side dish Google Maggie Mahoney's turnips and make sure you use a mixture of turnips and rutabagas. I took that to a Thanksgiving potluck and people went absolutely bonkers for it. I had to email seven people with the recipe afterwards. That recipe has naughty things like cream and bacon and maple syrup.
@Kamikazi Tsunami - Oh my goodness that all sounds so good. I'll have to remember these details of yours for stuffing. I'm not a big sweet potato mash fan and I'm don't like marshmallows but thick cut rounds. Ummm humm. I like ginger snaps (so did my paternal grandpa). What you did there sounds so good. Annnnd I'm a big fan of turnips and rutabagas. Never combined them but I will now - cream and bacon - hello; and why not maple syrup. Yes!
I ate turkey stuffing on the farm in southwest Minnesota for ten years in the 1960s, made from scratch NOT using prefabricated, store-purchased crumbs.
Then, by the Grace of God, we moved to the great Southeast!!! Cornbread 'dressing', if prepared by someone who knows how to make it, is absolutely delicious as well.🤗
I've been cooking turkey for years always using the same method. Several years ago I started cooking the stuffing separately to save on time. I lay several strips of bacon across the turkey for extra flavor as well as chopped pieces into the stuffing. I add turkey juices to the stuffing to keep it from drying out. I would be afraid to double dip into the ghee to spread on the turkey. Thank you Rose for the great tips! I've learned so much from you!!
Your process sounds fantastic! Hope you have a wonderful Thanksgiving.
Hi Pam! I love your videos, I always learn so much, thank you for your generous time!!!!
I have never made stuffing before because my mother and grandmothers always made cornbread dressing. Sand Mountain , Alabama will have a new recipe this year from RoseRed Homestead called stuffing. Thanks so much for this lesson , your turkey and stuffing looks delicious. Happy Thanksgiving to you and your family .
Hi Pam, your turkey looks wonderful! I learned a trick years ago with the Reynolds oven bag. I put a sauce pan in the sink, cut one corner of the bag off, and drain the juices before I open the bag. Happy Thanksgiving!
I buy Mrs. Cubbinsons, just like mom always did. Always sauted the carrots, onion and celery. Grandma would add the turkey giblets and broth. Mom would stuff the turkey with part of the dressing, and oven bake the remainder. I like to add raisins or apples to mine.
Sounds fabulous!
I used to make my dressing with a combination of bread/biscuits and cornbread. Over the years, I have taken the shortcut of using 2 boxes of chicken or turkey flavored stovetop (which I hate by itself...way too many herbs for my taste), cooking as directed, then adding to a 10 inch skillet/pone of cornbread that I make from yellow cornmeal (no sugar). I add just a wee bit more sage and poultry seasoning, use broth that I make from chicken legs, celery, and onions. I don't usually need to add salt because stovetop is so salty, plus, the cornbread has salt. My dressing, when cooked, will either scoop out with a spoon or you can cut in squares.
This year, I am going to use pepperidge farm that I ordered from Sam's Club. I have heard good things about it, so wanted to try it. One pkg is 16oz., Which is 4 oz. More than 2 boxes of stovetop. I may need to use a bigger pan!
I have heard good things about those Reynolds bags. I normally spatchcock my turkey, which always turns out great. This year, I have purchased 2 3 lb. Boneless butterball "roasts." They are all breast, but boneless. We have a smaller crew this year, so decided to try the butterball roasts.
Your turkey looks awesome! Have a great Thanksgiving!
Loved hearing how you prepare foods for Thanksgiving--so interesting! Thank you for sharing. Hope you have a wonderful Thanksgiving.
@@RoseRedHomestead I thought I would update you on my dressing. I made it last night, and froze it. We will thaw it out Wednesday in the refrigerator, and then bake it.
The pepperidge farm was a lot less flavorful than the two boxes of stove top, so I had to add quite a bit more sage. I also added Mrs dash table blend, which we love on just about everything, salt, and pepper. It took the full six cups of broth that I had made with chicken legs! Normally, with stove top, it only takes about 4 cups, sometimes even a little less. You had mentioned that you didn't care for the larger cubes in that particular pepperidge farm, well those cubes are also larger than the stove top, so they definitely required more liquid.
Here was another weird thing, the texture of my dressing was markedly more cornbread textured. I love the mixture of both light bread and cornbread that our family has always used, and I have found that the two boxes of stove top perfectly pairs with my pan of cornbread, and no additional bread is required. This time, with the large cubes of pepperidge farm, I had to add bread. I put five slices of sandwich bread and my food processor, and gradually added the crumbs. Turns out, it took every bit of it to get the perfect texture.
I have three more of those huge pepperidge farm bags, which is because I ordered it from Sam's! I will probably freeze them, and make homemade dressing through the year. I only have to make it three more times! Haha! I don't normally have dressing throughout the year, but will make an exception to use the pepperidge farm packages up. A big pan of dressing might go nicely with fried chicken and dumplings on a Sunday afternoon. 😁
Now I know I will need to add extra bread and seasonings, but it's all good.
I do love watching your videos! I hope you and Jim, and your whole family have a fantastic Thanksgiving! I know that you will have a fabulous dinner! I also can't wait to see another video with you and your sister. I love seeing that closeness. My mom and her sisters were all so very close like that, and they laughed together with such ease and familiarity. They had nine girls and one boy, and they were very close with him too. My mom was the youngest, and her oldest sister had her first child less than a year after my mom was born.
I love big families, but my mom could not have children; my brother and I were both adopted as newborns. So we were relatively a small group, but we had so many family reunions and get togethers with my mom and dad's families, and I absolutely loved it!
Now, it's mostly just me and my husband, our two grown children, my son-in-law, and our two year old granddaughter. My biological mother and her husband moved here about 4 years ago, so when they are up to it, they also join us for dinners, and my dad's 90-year-old sister and a couple of her children sometimes join us as well. It seems I am the only one left that still cooks like my mom and grandma did, so everybody likes to come to our house to eat! This year, however, it looks like it'll just be us and our kids and granddaughter. My biological mother recently had back surgery, so she will not be able to attend. However, her husband will come over and pick up dinner for them.
By the way, tomorrow night, we are having clam chowder! My daughter and her husband, and our granddaughter are arriving tomorrow afternoon, and after I saw your video with the clam chowder, I ordered the same clams that you showed in your video. I haven't made clam chowder in years, but decided that it sounded good after watching your video.
I am so sorry for writing these books to you! 😁
Again, Happy Thanksgiving!
@@helencato9234 Thank you for sharing your adventures and family history. Sounds like your preparations are coming along perfectly. Have a wonderful Thanksgiving.
Just used your "dust the bag with flour" method for my turkey today Dr Cantrell! What a difference 👏
I have my 1st ever All American pressure cooker on the way as a Merry Christmas gift to myself 😊
Thanks to your video's, I know I can use it safety and have great food in storage!!
Happy Thanksgiving to you & your family 🦃
R N: Yes, it does work. Before I met Pam, I had never flour dusted my turkey bags and I too found it really works. Thanks for watching and Happy Thanksgiving. Jim
Hi Mrs Rose and Mr Jim
I am a black woman that just found your channel- I just love learning from both.
I really learned a lot about the Ghee. I plan to do it this weekend. I am just beginning to ge into preserving, so I am learning a lot from you. I am from Virginia Beach VA. I loved what you did with the Turkey. I notice that you say a lot that when you get from work you will finish a meal. My question is what type of work do you do, your job. I ask because I thought you would be retired because you do so much, but you do look very intelligent and if you did work, it would be a very good job. Do you have any children? I usually watch your channel like 2:00a to 5:00a. Can’t sleep sometime, I am retired and trying to put together a pantry.
Thank you
I loved you pulling out that bag of Pepperidge Farms Stuffing. I have used it in the past - this year my base is Stove Top since we are a very small group and age is making out appetites dwindle some. It sort of takes the stuffing out of you. Now on to the show.
I'm 61 and I've only cooked turkey maybe 3 times! We're having ham for Thanksgiving, I always still made the stuffing. If I ever do a turkey again I will definitely try this!
Sounds great!
Yum! I have to try it! That's the best looking turkey I have ever seen. Thank you for the demo!
Wow--thank you! Hope you have a happy Thanksgiving!
Miss Pam, I just LOVE your channel!!!! Thank you for thinking ahead to those who may have never cooked a turkey before in their life!! Love how you segment your meals and canning so it is not "overwhelming"!!!! I Love your tip of using a turkey roasting bag! I have used a bag on a whole chicken, but never a turkey. Such a Beautiful turkey!! Thank you for sharing how to cook and prepare a turkey for cooking!!! And the Turkey bag is Great for self basting the Turkey!!! WoW that Turkey breast looks SO good and juicy!!!! Happy Thanksgiving Miss Pam & Mr. Jim and your family!!
Love stuffing tip
So glad to hear that! Thanks.
Excellent video, even for seasoned cooks!!
Loved the idea of salting the interior. My mom said she remembered my grandmother doing it with her turkeys!
We do not usually stuff our birds in the South or Texas. We make cornbread dressing which is baked separately. Baking in a bag has been my method for 40 years. It is truly foolproof.
Turkey, stuffing and gravy looked amazing. Wishing you and your family a Blessed Thanksgiving. Donna
I have learned so very much from you. Continues blessings to you and your hubby.
Thank you so much!
Wonderful video for 1st timers! I make my stuffing similar but also add fresh mushrooms, thin sliced Macintosh apple and a good handful of crasins
Happy Thanksgiving Pam and Jim!
TRUST🥰. I'm in 100%. Thank you so much!!
Thank you! Have a happy Thanksgiving!
Thank you! looks lovely. enjoy!
Thanks for sharing Rose, and everyone have a great Thanksgiving day.
I put stuffing under the skin around the leg joints and over the breast. The cooking makes the stuffing brown and crispy in some places - yummy
I had trouble finding cubes too but always use Pepperridge Farms. I use two sticks butter!! I always add poultry seasoning and extra sage.
I've never stuffed a turkey before. If Turkey's are available this fall I will follow your recipe. It's not much different than my normal way of roasting a turkey. Tfs!
Please stay safe and sending hugs to you both 😎💜
You make me want to stuff a turkey. I don't bake a turkey because I am alone, but your demonstration tempts me. Pepperidge Farm all the way!! Thank you for taking us step by step, with the love and dedication you and Jim have. I appreciate you both so much. Happy Thanksgiving.
Never heard of the salt in the cavity before to help retain moisture! Great tip! Hopefully my next bird won't be as dry :)
I don't know how Jim just stood there filming while you dug in to the goodness. My mouth was watering and I was expecting you to hand him a taste,, too. That is some fortitude he has there. 👍👍👍👍👍
Great video! One thing I do differently is put the turkey in the oven to get it hot inside while I prep the stuffing.
Then, because I love the giblets in the stuffing, I cook them on the stovetop w onions and celery like you did here.
When the giblets and turkey neck are all cooked, I diced them up, add the bread crumbs,
and an egg and a little more sage to the mixture. When the stuffing is ready, I take the turkey out and stuff it with the hot stuffing and put it right back in the oven!
This way, I am surely not worried about any salmonella and that everything is cooked thoroughly inside and out! I don't usually use a bag. I might try that sometime. Thanks for all your great videos!
Normally I bake turkey in a bag like you did but this year hubby is going to smoke it in our smoker. Yours looks beautiful. 👌
I know how to cook turkey/Thanksgiving Turkey. It’s always good to get some helpful tips from some trusty experts 😊. I have a Turkey Bag Game Plan’-👌🏾👍I never used a Turkey bag/I always used tin foil but I’ve used up all the tin foil on making hats for my neighbors &I👏🏽😹😆
Glad to see you using a roasting bag. I use them on my Turkeysfor years, they turned out wonderful.
I did not use one on my turkey this year and it wasn't worth a darn. Have a wonderful day
Thanks!
That was a great video Rose. In the last 6 Thanksgivings, I have spatchcaulked the turkey. I put the dressing under the turkey and get all the drippings infused into the dressing. The advantage of spatchcaulking is even cooking thru out the turkey. I have found the breast doesn't get overdone when spatchcaulking. I love your idea of putting dressing in
bag squeeze it into cavities. I will be doing that in a few days. Salting the underside is another one of your tricks I will
be utilizing. So fun to try new ideas. I'm hunger right now and I wish I was in your kitchen eating that stuffing!
I have done a video on spatchcocked chicken, but we have never done a turkey. That is really a good Idea. Thanks!
I would have got a little more aggressive with the rolling pin cause like you I can't stand them cubes lol. Nice and funny video and alot of great tips
Happy Thanksgiving!
Pam I always wash my turkey with water, vinegar and baking soda to remove any slime from the skin and any of the bloody insides and thoroughly wash it in very cold water. I also do what you did and rub the inside cavity with salt. I noticed you putting the spatula back in the ghee after using it on the raw turkey; I'm sure you caught that cross contamination blip and corrected it. I've never used an oven bag to roast turkey in and I must say, yours turned out beautifully! I don't stuff my turkey with my stuffing but I do with onions, lemons, celery stalks and some herbs for extra flavor, then I rub the outside with butter ( I rub the entire turkey and then coat with my choice of seasonings) I wish you and Jim and your entire family a wonderful Thanksgiving :)
Thanks for your comments. Yes, I knew I was going to use that ghee--heating it up in a skillet-- for a different recipe right after we finished making the video but I should have said something so people would not think I don't know about kitchen safety!
I don’t ever stress. I think of it as a really big chicken, stuff the thing and roast it and don’t cook it for 10 hours. I use the same stuffing as you and add celery and onion and some seasoning, butter and chicken broth. Happy thanksgiving Jim and Pam. Btw, thanks for the stuffing hack, just squeeze it in.
Thank you so much. Happy Thanksgiving to you and Jim.
You are very welcome. And happy Thanksgiving you you are your family as well.
I have used those bags in the distant past however I no longer buy plastic because I have well founded concerns over the plastic polymers migrating into the food and the plastic degrades into micro-plastic, and micro plastic finds it’s way into our food, and bodies. The production of plastic contributes to air and water pollution and global warming. I try to eliminate as much plastic as possible from my life. And a roaster pan makes a very nice turkey.
Secrets from the Motherland: In England, we use the poultry juices for the gravy, but we use cornflour and a poultry OXO cube and it adds a classic medium salty, poultry richness to gravy. Some in England use poultry Bisto granules with or without the poultry juices. I was raised using the traditional poultry juices with cornflour and an oxo cube. Perfect Traditional English Gravy for Turkey & Chicken almost identical to your method.
Beautiful turkey 🦃
Thank you so much.
Great video and you make it look so easy😊If I were cooking our turkey this year I'd follow your directions to a t!! So, I'll save this video for another time. Thank you so much, beautifully done I don't think I've ever seen a turkey turn out so beautiful!! Love you guys, Happy Thankasgiving to you and your family. Much love, shalom.
You are very welcome. Happy Thanksgiving to you and yours as well.
Excellent video, as always.. thank you.. happy Thanksgiving
It looks delicious
I used to cut a few slits, lengthwise, in a smaller cooking bag, put the bag in the cavity, then fill it with stuffing. With lengthwise slits, just pull the bag out when done. The slits allow the drippings in and the bag prevent the bits of stuffing left in the bird, making a "cleaner" soup. Happy Thanksgiving to you and your family. P.S. I made your cranberry sauce for the first time last night! Oh my! It is soooooooo good! Thanks!
Another great video. Thank you and Happy Thanksgiving.
Have a wonder full thanks giving.. Kindness your way.. Truly great- full.. for your tips and tricks.. Lochness Scottish highlands
Neil: We really like to share our experiences and insights and possible solutions (depending upon the situation) with all of you who watch our channel.
Thank you Rose and Jim. I’m sure you’ve helped saved someone’s thanksgiving dinner.
Our pleasure! That is a kind thought--I hope so as well.
I always add dried cranberries to stuffing....yum
That sounds great!
Pam, I always look for a video from you first before I look elsewhere as you are the most sensible person I "know" lol. Yes I know... I know...
Wow--thank you for that compliment--I appreciate it.
@@RoseRedHomestead I followed your advice in salting the inside of the turkey and that was the best turkey ever! I was working alone and I had to put the turkey in the oven bag by myself. So I got out a cookie sheet that fits inside but only put a few inches in the bag make sure the bag in being held open by the cookie sheet. I threw some flour in the bag and I set the turkey on the Cookie sheet and then slid the turkey off the cookie sheet into the bag. Slick as can be. I tied off the bag and then picked up the turkey by the bag and put it in the roaster (old fashioned black enamel roaster) it was a good day. Thank you for making the video.
Update: 6 pm and they are enjoying left overs and they keep saying it's the best turkey I've ever made. Thank you Pam! Im proud to say, It's all your fault. 🤪
That was such a great video for someone new to cooking a turkey and for those of us who have been doing things the hard way forever. Your necklace is really pretty. Thanks for the video.
Happy Thanksgiving Pam! Thanks for another great video.
Elizabeth: Happy Thanksgiving to you, too. Thanks! Jim
My mom always rubbed salt inside the Turkey as well. ❤️
Happy Thanksgiving. Thanks for the tips too
Same to you! Thanks for watching!
Thank you so much for this video. I have made many turkeys through the years but never like this. I even had some Rosemary that I grew this year for the first time and put some on the top after buttering and salt and pepper. Can’t wait to taste it tomorrow for our church Thanksgiving meal. Was not brave enough to put stuffing inside. Maybe some other time. I am a school good service director so understand food Safety very well and you did everything right as far as I could see.
Thank you so much for this wonderful recipe for stuffing the turkey and roasting in the bag. It turned out gorgeous! Piping the stuffing was absolutely brilliant.
Lol stuffing for us is also pepperage farms and we also couldn't get our regular flavor. Stuffing is my husband's specialty. He likes to put chopped nuts in it. We have never had it stuffed so we have nice dressing with little crisp bits on top. He also has mercy on me, I can't stand sage. For years I thought that I just don't like stuffing because every time I tried people's homemade it was loaded with sage.
I have never used a bag before. Your turkey came out beautiful. I will definitely try it.
Thank You and Happy Thanksgiving
You are very welcome. I am glad you liked it! You have a wonderful Thanksgiving as well.
Love your channel! I too have been cooking stuffed turkey for years but always looking for tips. I use fresh bread and tear it into pieces. That's what mum did, not changing a tried and true tradition. And believe it or not mom always cooked her turkeys in the exact same bag that you indicated and I do the same. I am going to try salting the cavity. And coating it with ghee. My bag tends to stick. Now to watch your ghee making video. Thank you both. Happy Thanksgiving!
Thank you so much for sharing your comments. Happy Thanksgiving to you and your family as well.
Great video Pam. I am going to try the bag this year.
I hope it works wonderfully for you! Thanks.
Thank you for the video! I can't wait to try your method. I would love for you to do a video on canning turkey! Our local grocery store has turkey for $0.33/lb. If I knew what to do with them, I would stock up!
The last two times I have shopped for turkey recently (1.79 and at another store .79 a pound). Wow! .33 a pound is incredible! If I remember correctly, in the Ball Blue Book or the USDA Canning Guide, poultry is mentioned (not specifically turkey, but it is considered poultry), you should be able to find a recipe for same. If I am wrong, let me know. Thanks for watching our channel. Jim