An Easier Roast Turkey (That Uses a Tool for Pizza) and The Best Way to Boil Corn (Don't Boil!)
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- Опубліковано 6 лют 2025
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Get Our Recipe for Foolproof Boiled Corn: cooks.io/2FCTrB7
Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate Roast Turkey. Next, gadget expert Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to Foolproof Boiled Corn.
#thanksgiving
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Used this recipe yesterday (11/25/2021). Baked a 19 pound turkey (not a 12 pound as shown in the show). Thawed a frozen turkey for 6 days, then after the salt/sugar rub - waited 48 hours before baking. Followed recipe exactly (except no description of how much all purpose flour used for gravy (we figured 1/3 cup). Oh, since our turkey was larger than the 12 pounds used in the show, I checked temp of bird using an instant read thermometer (which at 90 minutes into the 325f baking portion was about 15f too low). waited another 30 minutes and the temp was 160f (breast meat) and 168f (dark meat). Pulled bird then. Temp rose for another 15min to exactly the levels required.
GREAT recipe!!!!
I'm an old bachelor and I can't cook. But your videos help me prepare my meals and now people think I can cook! Even though I still lack some skills, I have learned many things. Thank you!
I can't cook either,,, everyone calls me Ann can't cook,,referring to Yan can cook ( a cooking show)..I'm binge watching, and writing down recipes ,hopefully can cook one or two things from this amazing channel.
One of the most underrated cooking shows on TV
Why underrated?
? For this show to be on 22 years , 541 episodes & 2 monthly magazines .... Millions of dedicated followers that would suggest otherwise ....maybe not celebrity chefs? But no way are they or Americas Test Kitchen under rated since
( August 4th 2001) ❤️💙
It’s my go-to! If you don’t have the app, get it. Beyond worth the money!
Arguably
I have loved ATC for years. Chris leaving was no big deal. The rest of the cast stepped up and Julia is a “winner.” Just finished the turkey and gravy episode.
This is the best turkey I ever cooked. Thank You Test Kitchen. Came out perfect and was so moist and skin very crispy. I am trying to adept it to a whole chicken today we like it so much. For those who are complaining about to room in fridge you have to give up something to get the very best tasting Turkey ever.
Agreed, totally worth the fridge space. Thankfully it’s cold where I live by Nov so my enclosed back porch makes a perfect “fridge” for a lot of stuff (not the turkey).
Ok, followed directions to the best of my ability. My family loved it. My wife wanted a traditional stuffed turkey, now she is happy that she did not push it. As Mr. Tomliinson puts it: "'most underrated cooking shows on TV" My family says, the best turkey I ever put together.
It is New Years Day in the year 2021. I chose to make a turkey for dinner and used what I learned in this segment. I should have watched this sooner as the turkey did not get one or two days off seasoning and had to settle for 3-4 hours! The 15 lb turkey was great and the gravy was wonderful. My family loved it and I am very happy! Thank you so much for teaching me some new things as always! All of you in the ATK team and the CC team are just wonderful! Thank you and best wishes for a great 2021!
I used many recipes from ATK and I can honestly say, none have failed. The best tip I ever got was to brine my poultry; a dry brine or wet brine, both work. There is a definite science to everything they do here and they all work, if you follow the directions, and it all comes together and makes sense.
Both work but a dry brine is worlds better. amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining-flavorize-moisturize
So glad to hear it! Thanks for being a fan, happy cooking!
MOST of ANYTHING you buy, poultry-wise has already BEEN brined!
YOU, brining it AGAIN, is NOT going to make up for the fact that YOU don't know HOW to COOK......in the FIRST PLACE!!
Excuse me, but a BRINE is "wet" and a RUB is "dry".
That’s been my experience as well. I find ATK recipes range from very good to blow your socks off great.
ATK has been my go to channel on TV for years. So glad to see you on UA-cam. Makes for easy searches. However, I still buy my printed version so I can take it with me to friend's houses for them to read and catch up. Ya can't beat the articles. Thanks ATK...you are the best
Thanks for being a fan! Wonderful to hear.
I LOVE, LOVE, LOVE. AMERICA'S TEST KITCHEN AND COOKS COUNTRY!!! THANK YOU FOR BEING ON TELEVISION, ONLINE AND IN MY LIFE!!!
Best turkey and gravy I ever made and have been cooking the turkey about 15 Thanksgivings now. Before seeing this I had purchased a 19 lb pre-brined Butterball turkey which says it already has a 4% brine solution. So instead of adding salt and sugar, on Thanksgiving morning I made a light rub of 1 and 1/2 cup mayonnaise and 1 Tbl of poultry seasoning, rubbed that over and under the skin, all over. In the cavity I put in a large handful each of chopped onion and carrots, heaping tablespoon of thyme and 1/2 stick butter, rubbed inside with some of the butter (the carrots and onion you don't eat, they are only to catch the bitterness of all that thyme). So I intentionally did not add more salt. For presentation I sprinkled on rosemary and thyme sprigs on top before baking. Otherwise followed all the drying, pizza stone, foil, pan, baking, temperature and gravy instructions.
Love America's Test Kitchen! Love Julia and Bridget! I've watched ATK since the late 90's, learned so much.
ATK on UA-cam! Wahoo! I adore you , Ladies, and all your helpful friends AND all you wonderful recipes - now what a pleasure to have you on this accessible platform.
The corn cooking technique is brilliant! It solves how not to over cook the corn while keeping it warm for serving. Thank you!
Made this Turkey recipe for Thanksgiving this year and it came out awesome! One of the best, juiciest bird I've ever had and so easy. Will do it again.
I love watching Becky Hayes! I would love to see her on her own show! Give her more airtime!!!
When are you having a marathon of your show it's just that good .
I really liked the Turkey segment. Excellent gravy and Turkey. The corn idea was great!!
I learn so much watching you guys and the “team” so every time I see that you have a new video, my mouth begins to water🤪. Thank you all for the corn recipe, as well as the turkey but one more thing. I have a better understanding of oven thermometers and can’t now wait to use my new one. Cheers, Colin.
Thanks for being a fan and watching, happy cooking!
These ladies teach us guys how to cook things that we would otherwise leave to more professional cooks. I watch and think to myself "I can cook that"! Other shows are way too fussy and technical for us mere mortals. Obviously, there is a place for them but not for us us!! Keep up the good work "America's Test Kitchen". We're watching and learning!!!
Thanks so much for watching and being a fan, it means a lot!
Nick Jeff aq
Pander to the female gender much Nick? As it occurred to me, up till about 16 minutes into a 22 minute video, it was a man that was showing us how to cook the centerpiece of Thanksgiving dinner. Don't throw men under the bus for brownie points.
I like that the recipes are tested. I spent an hour of my life yesterday making a dessert (granted it was low carb/no sugar) and it was terrible. Bad recipe. I tested it. And tossed it! LOL. ATK & Martha Stewart are my go to recipes because both test recipes in advance to ensure success. Happy Thanksgiving All! I am trying this pizza stone idea today - but I am sticking to some of my own tried and true methods as well.
@@JCosio-bs9xr Saying that they're throwing men under the bus is a bit of an exaggeration; no? You sound agitated Sir, did you not get enough of your daily dose of "Sexy Mandarin lessons" today?
I like watching all the shows on pbs. Lots of tips. 😊. You gotta test this out. Don’t peel the corn and toss it in the microwave until it feels tender. The husk adds more flavor. Gotta use hot pads to peel it when it’s done. The silk falls right off. No water needed and the butter clings to the corn better without the added water. Enjoy
Jo Patterson, i did that for decades :) Then i tried putting the unshucked corn in steamer basket in Instant Pot ~ You can do more at a time, they cook super evenly ... and you haven't nuked away any nutrients (that can be an issue with micros).
For years now, but I cut the top off and the bottom just into the kernels. Then nuke for 2 minutes per ear and let them rest for a few minutes. Then you can hold them in a clean tea towel and mutter hot, hot, hot while you take the husks off. When in season, I do the cutting bit and freeze them. Thaw and nuke. The cob gets a bit soggy, but you don't eat that anyway, and it tastes like you just picked it.
If you cut the bottom off about 1/4 inch into the ear you can hold the top firmly in a tea towel and shake the ear and the corn falls out without any strings.
@@kathyanderson6379 Yeah, the microwave works great 👍. I'm trying to get away from microwaving. Even warming up leftovers. I made baked Mac and cheese. I'm warming it back up in a cast iron on the wood stove. Corn 🌽 cooked in the husk is the best way to do it. It tastes like corn 🌽! Love it!
I cook for one and prefer the roast in the bag method. I sprinkle flour and chopped onion/carrot/celery on the bottom and drop in the turkey bag plus the neck (great snack). I put rosemary/S&P/choppedParsley and two lemon halves inside. I fry chopped heart/gizzard/liver in butter and put in the gravy from a packet. The meat falls off the bones and I mix the cut up light/dark with skin/veg (toss lemon) and freeze in quart containers. Sometimes I vary the spices/herbs. I cook the turkey by the bag instructions. Great leftovers. Yum. 🦃🥰
I have become the designated special occasion cook in our family and I like to mix it up a bit (although a couple of siblings insist on "Tradition"). ATK always gives me new ideas or variations that I can slip in or play with. I got the most flack though when I made a boneless turkey ala Jacques Pepin. LOL It was the easiest bird to carve though. Thanks to ATK I am already planning ahead this year.
I began watching your show, on my local PBS station. Then as luck would have it.. I found you on UA-cam, What a break. The turkey know how, and the corn too. Can I just say "thank you". I have subscribed and I hit that little notification button too. I'm about to have a test kitchen marathon of a day.. While laying around, with a swollen ankle, from trying a yogi move, wrong.. Best holiday to all the Test Kitchen staff, and employees. Please keep up the great work.
Feel better soon, Wanda!
0:07 The best Julia moment ever!
I really like Chris , but I am enjoying the show more now. I like all of the different chefs. You are all really wonderful and the new shows are fantastic !!! Thanks so much for all the info.
If you want to see Christopher Kimball, watch Christopher Kimball's Milk Street on your local PBS station.
I loved the lesson on roasting a turkey and making the smooth gravy. Thank you.
This method works very well!!Every bite was delicious 😋
Great tip about seasoning under the skin. I also never have used sugar but that sounds like a good idea. Trying both of these tips this year!
For the turkey with moisture through and through in all pieces, you can't beat the cooking bag.
The bag does guarantee moist turkey. I just don't like that it's well-nigh impossible to get that golden brown exterior. Now, of course that doesn't matter if you're going to carve it before serving -- but if you like to carve it in front of others, then other methods (like brining) ensure that same level of moistness.
@@TheVetusMores all in what you like. For me, taste is everything. If you use the cooking bag, toward the end, you can open the bag and allow it to brown some. Carving at the table for show just don't cut it if you really want good meat. Chef Jerry
I don't know what I'd do without y'all. Happy Thanksgiving
Hello! I've cooked Holiday Meals for many years. Now I am old. And passing cooking on. So I sent this vid on to my niece. She is cooking the Turkey this year. But has never roasted a Turkey. So hopefully this help.
Good luck, mate
Sister Schubert's rolls. Best ever!
Classic in my house! Maybe someday I’ll make my own but meanwhile...
Dan Souza, you the man, mind boggling
I have been making my Thanksgiving turkey the same way for 35 years with only 2 ingredients: turkey and salted butter. I cover the wing tips with aluminum foil and tent my bird for most of the cooking time to get a perfect succulent bird. I currently don't have a cooking stone but I'll definitely try this recipe if I ever get one. Thanks, ATK for all your wonderful recipes and equipment recommendations.
Always love it.
I love the look of the turkey and how it wasn't dry, and the corn cooked the way it was is great also and I have to remember that when cooking my dinner for Thanksgiving.
I love you guys and I love that you’re on UA-cam thanks a lot
You are all awesome thank you so much jenny
Brlliant. Can't wait for Thanksgiving. Corn is toooo awesome!
My roast turkey turned out GREAT! Thanks for the tips and recipe.
Referring to corn on the cob, to start the most important part, purchase corn that has the yellow kernels that are not super yellow. Choose the variety that is almost milky yellow in color, that is light yellow color kernels. Bi- color corn that has this particular light yellow color is tender and has no fake sugar taste to it. I get mine from one of two farmers here in Michigan that only sell that particular strain of corn right from the fields behind the farm and the honor system money deposit container is on the covered wagon that the corn was put in upon that mornings picking. Getting that particular strain is nearly impossible to get from a grocery store unless they have their own local supplier, but even then, the most abundant is the deep yellow and white and it tastes good but not as good nearly as this particular strain I swear on only using. It's so tender and naturally sweet that it only takes minutes to boil or let stand in previously boiling water for 10 minutes. It's the particular strain of the corn that is most important.
Hugh Haefner What is the specific variety name of this corn? Ask the farmers if you don’t know, then post it here.There are dozens of variety available for most veggies.
@@conniecrawford5231 I will ask the farmer.
Yea, Becky's back and she's got a snazzy new do! She's got to be the jolliest person in that test kitchen.
I'll have to try that turkey recipe in about 8 months, but I'll try the corn trick this summer. Yum!
Great show, Dan is fabulos.
I love ATK! Now it's on UA-cam, YAY!!
This is such a great episode and perfect for Thanksgiving! Imho though the gravy was so complicated, I make homemade gravy every year and it’s never this consuming or lengthy in steps. I’m sure it’s delicious but it’s intimidating. Great information though and love these videos.
Agreed!!
I can tell they had to edit out a few clips of Dan laughing at Julia’s turkey jokes 😂 love it
When roasting my turkey I cover it with cheesecloth soaked in melted butter. It turns the turkey into that classic mahogony brown. Never fails.
David Doyle Yummmm! My sister-in-law does that.
Martha Stewart made that popular.
@David Doyle...thanks for the information ....I am going to try this on Saturday. :-)
I knew someone who did that, you're right, beautiful cooking.
10:23: me having a 💩 after eating to much at thanksgiving
Best recipe and cooker so far!!! Made me hungry...
Where I’m from we put the neck and giblets in the roasting pan with the turkey. We also use summer savoury instead of sage or thyme
I had this baking stone. I picked up a stainless steel stone that is so much better. Se how the middle/bottom of the bird is pale? That is why I use a cookie sheet with a 1" rim when I do cook one in the oven. Heat seems to travel all around the bird, and it doesn't trap steam like the walls of a roasting pan can.
Makes a lot of sense, PUNKem733!
Turkey is a item prescribed for me-it cool for anyone with problems of cholestorol guess this doesnt add up to their health problems as I have-though I have not much cholestorol-have to choose food thats suitable for me-and this is definitely what the doctor ordered- have had turkey luncheon meat and its also a thanksgiving item also.☺❤💋.thanks,vinod
Putting spiced herb butter under the skin right before cooking also ensures moist tasty turkey (works great for chicken too).
I butter mine as well.
Yes makes it delicious
Yes, this is what I do as well
Mmmmm....butter =)
But the 15% water in the butter sogs the skin and REDUCES the browning. I love the butter taste but perhaps making brown butter by cooking the herbs in the butter and letting it cool might work better?
Yeah for your channel! Thanks for all the work. The corn was so easy! Can't wait to try the turkey....
I tried this method with thawed frozen 16 lb butterball bird. I skipped the salt under the skin, the frozen birds are usually brined. I presumed a 16lb turkey would take longer than the 90 minutes for the last stage of roasting. When I checked at 90 minutes the breast was 185 and legs 195 degrees. When I carved the bird, I found the meat at the thigh joints was a slightly under cooked. I did thaw the bird for 5 days in the fridge. There were still some blocks of ice inside the main cavity. Next time I will thaw it 6 days. I do think that the method cooked both the dark & light meat evenly.
You are entertaining and educational! Well done! I'm subscribed and will continue watching.
As they were rolling the corn in the butter it occurred to me that a compound butter could be made with the chili lime mixture, reshaped into a standard cube and THEN roll the corn. Nice even distribution. Yum!
Thank you so much for all your tips and tricks. Love your show!!
hello! loved the turkey, gravy, and the corn. I agree with the oven thermometer too. gotta get one of those grease seperators.
That grease separator is awesome!
Biscuits and gravy I have my favourite gravy made with bacon stock and I would love to have a great recipe for the biscuits
I enjoyed your video so educational and thank you for the share
Hugs and cuddles from Milton Keynes UK
I love Thanksgiving!🤗🦃 Thank you for this great video. I will try this turkey recipe this year, also cool way to do corn!
Hi, Love watching you ladies. Keep up the great work America test Kitchen.
Love America's Test Kitchen!
I always learn so much from your videos. thank you so much
Best Chefs on TV! We need more😊
I cut the back out of the Turkey's and put butter and herbs under the skin and also season the underside the day before..I usually cook it the night before on a bed of onions, carrots, and celery (M. Stewart recipie) and warm it up gently in the oven to reheat it
I wanted to say I am loving these videos!
Thanks for watching!
The corn recipe will definitely be a game changer!
Insta pot
Love seeing Julia. Going to try the corn non boiling method, normally steam but this seems easier
Thanks for being fan. Let us know how it goes, happy cooking!
🦃🦃🍗🍽. I love your channel. I’ve learned so much! My family thanks you! 🤓
Your content is awesome. Thanks for sharing.
Thanks for watching!
excellent show, keep it up.
Thank you, I will try your suggestions
My family makes a little batch of stock from the neck and giblets. It simmers away as the turkey roasts. By the time the bird is done and the drippings are separated, the meat has been pulled from the neck and the giblets minced. All of it goes back in the stock with a slurry of corn starch. Yes, we like a chunky gravy. Midwestern cooking, yum yum!
The best!
Awesome about the corn
One pie grown and canned in my home state. :-) my mother's Bell stuffing was delicious! She used two sticks of butter and grated Apple lots of celery and onions fresh thyme nothing better.
I love it when you say shimmer.
That was the best way to make the corn we loved it!!
Thank you! The test Kitchen cook book has transformed my quest for soup perfection. Psyched to try more. Did I say "Thank You"?
WINNER!!! That is so cute!!
Whoever worked originally on corn science must have never picked an ear directly off the stock and eating it standing in the field raw. It is utterly delicious!
... hahaha, sure hope the test kitchen is taken care of everyone's hands. Thank you for your diligence in cooking.
Bravo... love you girls& dAN..oh & the guru chicK.
I love how Julia makes Dan laugh when he's "massaging" the bird.
HAPPY JOYFUL THANKSGIVING WITH BLESSINGS OF LOVE!!! I LOVE watching you guys and gals. I’ve tried a few tips for turkeys but I gotta say this one with the dried out skin?? Umm no. Skipping the brining water is easier but then that’s just seasoning really by any name. I’m puttin the bird in the oven, setting timer, and able to visit with family! Here’s to perfection! Lol
Looks great! Can’t wait to try!
Thank you for the Channel always been a fan will be trying this out this week.
I love America's Test Kitchen
Great corn advice!!
So great and funny too as some chefs say you need to have a rack for your turkey.
Soooo yummy!!
Thank you!! Checking your oven temperature is such a great tip.
Awesome ideas, as usual! Happy Holidays! 🦃❤️
Im Hooked! Great Video! I always love to try new recipes!
The turkey, gravy and corn on the cob all looked amazing but the most delicious part of the show was Dan Souza!
You guys are AWESOME!
This just got me through today. Thanks y'all. Happy Thanksgiving
What Great TIPS !!!
Love this episode
I LOVE THIS SHOW
I don't use my giblets for gravy. I make a simple homemade stock for my cornbread stuffing (not the mushy cornbread dressing you see most Southern cooks make). I make a big cast iron skillet cornbread dried out a little & seasoned croutons with chopped green bell pepper, onion & green onions, fresh garlic, all sauteed, a couple of eggs, my stock, fried Jimmy Dean hot sausage s&p & sage.
I season my giblet stock with s&p, sage, a bay leaf, fresh garlic & onion. I cut up the giblet meat for the dressing & mix everything together gently so as not to break up the cornbread chunks too much & maybe a little milk if I run out of stock because it makes a big bowl of dressing, like the stainless steel big bowls.
I make enough to stuff the turkey with enough for a pan left over to bake.
I make my gravy from the turkey drippings in its pan.
I know what you're going to say about stuffing the turkey but I'm 66 year's old & forth generation, 5th counting my kid's, who's made this stuffing the same way & none of us have ever gotten sick from stuffing our turkey's.
The only thing I've changed up is the Jimmy Dean hot sausage from regular sausage just to add a little heat.
Try it you just might like it.
It's always been a crowd pleaser at our holiday dinners & everyone asks me for my recipe.