You are very goo at this! Smart, concise and very clear to understand. Great personality. Perhaps the turkey can marinade in one of those ice chests (with a bag of ice to maintain temp)?
Good video but it isn't necessary to make the brining solution full sized. All that needs to be done is to mix a good amount of water, lets say 1 gallon with the other ingredients. When the turkey goes into the bag and the brine is added just add another gallon of water at that time.
OMG so much wrong with this tutorial 😖 The general rule is about 15 minutes per pound, don’t know how this chef decided on 30 mins up upside down and then 60 minutes right side up?! And I would NEVER use frozen orange juice concentrate for my brine when you can buy perfectly good fresh oranges, lemons and limes to put in your brine for the citrus component. Also, I’ve never flipped a bird in my life while it was cooking, there’s really no need to do that if you’re cooking at the proper temp and efficient length of time. Also, if you cook a bird to a whopping 175 it is DEFINITELY overcooked. You take it out at about 155 because it will continue to cook while it rests, you only want it reaching 170 AFTER resting, NOT right out of the oven. Otherwise you’re guaranteed to cook all the juice with out of that meat. And the worst insult of all? YOU BARELY SEASONED IT 😩 You have to put butter & herbs in the pockets under the skin and rub it all over the outside too!!!
At last! I found a TRADITIONAL turkey cook. Every other channel has Africans using a lot of spices, and TOTALLY different recipes. It seems our cooking tradition is disappearing like every other thing of our cultural heritage.
No doubt...that would would make an awesome cereal bowl 👀
Dead
😅
😅😆😂🤣😭🤔🤪😜😝😛😋🧐🤔😘
😂😂😂 agreed
Thank you. This is my first year brining the bird and I’m excited to give it a try.
Same here!
Excellent video = very clear and detailed instructions. Thanks!
Thank you! :) I'm glad it was helpful!
You are very goo at this! Smart, concise and very clear to understand. Great personality. Perhaps the turkey can marinade in one of those ice chests (with a bag of ice to maintain temp)?
Lots of good ideas to be had here (I didn't know about rotating the bird at first!) fantastic presentation!
4:55 Cook time and Temps
8:05 How to check the temperature after cooking and how long to let the turkey rest/set before serving.
Good morning I don’t have a thermometer but is a big turkey I don’t know for how long can I leave it in the oven help me please :) happy thanksgiving
Nice music video. Was there something about turkeys on the background?
Very good explanation but the music in the back is bad ….. sorry. But thank you for the video
Very simple, anyone can follow👍🏼
Good video but it isn't necessary to make the brining solution full sized. All that needs to be done is to mix a good amount of water, lets say 1 gallon with the other ingredients. When the turkey goes into the bag and the brine is added just add another gallon of water at that time.
Ah was really looking forward to her cutting the turkey and showing how juicy it looked.
Shoot! I need to do an updated video with that shot!
@@ZestfulKitchen yes! Great video though.
Great video but as others said music beds to be a lot more down in volume when your speaking.Other then that it's great.
Thanks for the video.
Can you make gravy from the drippings if the bone broth is mixed with it at the bottom of the cooking pan?
Absolutely! I would just make the gravy in the roasting pan!
Great recipe and good job on the editing! I also love the informational tidbits your throw in off the cuff - shows you know your stuff!
PS just watched one of your most recent videos! Love to see how you settled into your niche.
Thank you!!
Lovely. need a sous chef?
Very well explained! Thank you
I thought it didn’t need to be refrigerated while brining since the salt keeps it from getting rotten? Or was I misinformed? Thank you
For food safety reasons, the turkey should be refrigerated during brining.
Also please rinse the turkey before drying. This will rinse any residual salt left in the bird.
thanks for the reminder!
No problem
I appreciated this, thank you
Ya" open your oven every 20 minutes to baste, your turkey should be done by January.
brine birds cook suuuuper fast. almost half the time on the "charts" at least in my experience.... could be actually being thawed also
Doesnt say an approx amt of baking time. Most channels are saying 15-20min per pound at 325 which means 8 hrs cooking time & I cannot believe that.
Here is the full recipe, complete with timings and temps: zestfulkitchen.com/rosemary-orange-glazed-roast-turkey-recipe/
It delicious,excellent
Was the power out when you shot this video. Lights would be nice, lol
Yummy
Love love love!!!!
Thanks!
No foil or cover? How do you feel about apple juice?
Foil isn't needed. If you want to avoid the deep browning you can cover with foil towards the end of cooking. Apple juice would work great!
how many pounds was this bird? Whats the general rule of thumb for cooking at 400 degrees per pound?
This was a 12 pound turkey. I would account for about 10 minutes per pound at 400-degrees.
@@ZestfulKitchen Thank you! Awesome video
@@ZestfulKitchen roast or bake?
@@MrDcaddell101 roast! Enjoy!
@@ZestfulKitchen thanks first time hosting... and the bird is in the brine as we speak!
nice
Excelente video!
What is she cooking again?
I’m using this recipe this Christmas except I might leave the basting till nearer the end ……..your channel needs a lot more subscribers lady
Your link to full recipe is very disappointing. you should try it. entrapment.
I found a recipe but that one looked like a whole of work but that recipe called for apple juice ! Does it not matter ? Or ?
do turkey taste like orange juice?
Very little if at all but still delicious.
Enjoyed and helpful.
OMG turn the music down!!!
Good job! People~ don't like her methods there are a bazillion offer videos!
Lol. She said flip the bird a lot
I trust you for some reason
OMG so much wrong with this tutorial 😖 The general rule is about 15 minutes per pound, don’t know how this chef decided on 30 mins up upside down and then 60 minutes right side up?! And I would NEVER use frozen orange juice concentrate for my brine when you can buy perfectly good fresh oranges, lemons and limes to put in your brine for the citrus component. Also, I’ve never flipped a bird in my life while it was cooking, there’s really no need to do that if you’re cooking at the proper temp and efficient length of time. Also, if you cook a bird to a whopping 175 it is DEFINITELY overcooked. You take it out at about 155 because it will continue to cook while it rests, you only want it reaching 170 AFTER resting, NOT right out of the oven. Otherwise you’re guaranteed to cook all the juice with out of that meat. And the worst insult of all? YOU BARELY SEASONED IT 😩 You have to put butter & herbs in the pockets under the skin and rub it all over the outside too!!!
Not a fan of the orange concentrate the salt already tenderizes it
It also works to add flavor to the turkey. But you can definitely leave it out if you prefer!
Ummmmm wasn’t that bird too hot to flip with just paper towels? 😅
I’m not saying this is fake but…
How come you people don't season your food?
Can't get over the fact that bowl looks like a pot
Aint put NO seasoning on dat boy
Lovely bird ! Really annoying music 😉
well not knowing how long to cook it made this whole video meaningless
jameskerry41 darn! Had I only known the end result was not going to be included. 😩
Don’t play music when you’re trying to give instructions
Stop the muzak!!! 😱
Also why was it made in a prison cell! Ah she’s a murdered a turkey again!
At last! I found a TRADITIONAL turkey cook. Every other channel has Africans using a lot of spices, and TOTALLY different recipes. It seems our cooking tradition is disappearing like every other thing of our cultural heritage.
Over complicated!