No such thing as "vegetarian turkey", unless you have some turkey broth infused tofu....but you still have the turkey broth. Just eat turkey..it's delicious!
If a cook knows what they are doing, you do not need a bag in which to roast a turkey. To me, the bag makes the skin on the turkey slimy, which keeps the turkey from slicing nicely. I prefer the skin to be slightly crisp, as it slices so much better. I like to wash my own turkey, just like Lucille Ball used to be slapping those turkeys and looking all down in them. I like such seasonings as accent, garlic, onions, celery, sage, and various sauces such as soy/ I season under the skin with olive oil and butter and all the aforementioned seasonings. I like large turkeys and never under about 18 pounds. At a temperature of about 325, I cook the turkey according to the directions. I place a piece of foil over the top and shape it like a tent, so that the foil does not stick to the turkey. The last hour, I remove the foil so that the turkey finishes browning to my liking, usually a nice golden brown. I don;t base the turkey because I found it is unnecessary and makes the skin slimy. When I remove it from the oven, I make sure I place it away from the heat so that the meat does not dry out. It is always perfect, juicy and moist and people want to take several slices home for sandwiches during the week. I guess that means it must be good, along with my flavored rice. Ancient chinese secret.
💯Thank you so much 💕 My rack (rip 😇); for my well seasoned electric roaster has seen better days 😇and is no longer functional (🤯rusted 🤐😭😭) The foil trick to lift my turkey has really saved me some 🤑🤑🤑. ☑️No need to buy another rack.🤗 Thanks again and SEASON'S GREETINGS TO YOU and your loved ones🌹
Many chefs say 162 degrees at the thigh because it keeps cooking once you take it out and it cooks to 165 after 15-20min. covered. Ive always done this and it comes out soo juicy. 👌🏻
What do you mean "still"? Do you think everybody's cooking experience parallels yours? Or do you just think that everyone besides you might as well be treated as if they're the same person?
About time someone cooks a actual golden brown turkey 🦃 you did a great job
I used your tips and my turkey turned out perfectly 👌
Awesome you rock . thank you for short and sweet .not long and boring....happy thanksgiving .
I use a v rake pan insert which is little easyer at about 15 min. per lb. at 325
Great video in keeping it simple and clear. Thanks.
Simple process and the bird looks great but what’s up with the TWINE & FOIL … Just get a rack 😂
It works fine if you don't have a rack
You seem very knowledgeable, any guidance on cooking a vegetarian Turkey for the "festive season" please? Thank you and Happy Chrimbo everyone.
No such thing as "vegetarian turkey", unless you have some turkey broth infused tofu....but you still have the turkey broth. Just eat turkey..it's delicious!
That's the best video is seen
amazing video
friend
Awesome
Thank you for the wonderful tips & happy thanksgiving 🍗
If a cook knows what they are doing, you do not need a bag in which to roast a turkey. To me, the bag makes the skin on the turkey slimy, which keeps the turkey from slicing nicely. I prefer the skin to be slightly crisp, as it slices so much better. I like to wash my own turkey, just like Lucille Ball used to be slapping those turkeys and looking all down in them. I like such seasonings as accent, garlic, onions, celery, sage, and various sauces such as soy/ I season under the skin with olive oil and butter and all the aforementioned seasonings. I like large turkeys and never under about 18 pounds. At a temperature of about 325, I cook the turkey according to the directions. I place a piece of foil over the top and shape it like a tent, so that the foil does not stick to the turkey. The last hour, I remove the foil so that the turkey finishes browning to my liking, usually a nice golden brown. I don;t base the turkey because I found it is unnecessary and makes the skin slimy. When I remove it from the oven, I make sure I place it away from the heat so that the meat does not dry out. It is always perfect, juicy and moist and people want to take several slices home for sandwiches during the week. I guess that means it must be good, along with my flavored rice. Ancient chinese secret.
This guy is a turkey boss with federal safety regulations tip and all. Excellent video!
Thankfully the Turkey food is delicious thank give it was great a good relationship with friends drinks with the idea of having an amazing views
Where is the seasoning
Hens and Toms. Is there a way of telling the difference?
Jesus loves you
What is kitchen twine?? 😅
💯Thank you so much 💕 My rack (rip 😇); for my well seasoned electric roaster has seen better days 😇and is no longer functional (🤯rusted 🤐😭😭) The foil trick to lift my turkey has really saved me some 🤑🤑🤑. ☑️No need to buy another rack.🤗 Thanks again and SEASON'S GREETINGS TO YOU and your loved ones🌹
He just spread the germs all over the counter and sink
Wow great video...thanks for the tips!!
Different pages give different temperatures for doneness. I have seen 165 f in the thigh is when to take it out and let rest. I'm so confused. 😟
I’ve always heard 165 too. I’d go by that.
Many chefs say 162 degrees at the thigh because it keeps cooking once you take it out and it cooks to 165 after 15-20min. covered. Ive always done this and it comes out soo juicy. 👌🏻
And for those of you, who STILL can't correlate the temperature, with the minutes per pound, then maybe you should just do something else.
What do you mean "still"? Do you think everybody's cooking experience parallels yours? Or do you just think that everyone besides you might as well be treated as if they're the same person?
Dude you ARE old school.
It's FAT that adds flavor to the turkey.
And for the LAST time, dietary fat does NOT make you fat!
I didn't see no type of seasoning
No wonder this video is about how to roast a Turkey. Who would have thought!
*sees turkey in the sink, cuts video off immediately*
That's what bleach another cleanser are for. Do you throw the cutting board away?
It doesn't keep rising in temperature after taking it out of the oven, though.
Aluminum Foil is NOT a "rack" OK?
A RACK is a rack. Case closed.
next time make with a chicken
And once again, like everyone else, you're putting the spices just on the SKIN, instead of of putting them, in between the skin and the meat!
don't wanna do that; glad u do
I thaw my turkey at room temp.
I'm not *dead* yet........
And WHAT is "wrong" with burned wing tips?
NOTHING!!!!!!!!!
I am second
First
scary to watch you handling the turkey with your hands and touching everything around you .... contamination city !!!!
Love lit me