Ok, have made a few turkeys in my 66 years. Had to try this. The moistest mahogany colored turkey I ever made. I did stuff the cavity and the neck cavity as usual. This recipe is truly a keeper! Thanks for sharing.
my mother used this recipe for years, I have now used it since "the torch has been passed" as my mom said when giving me her roasting pan (they really don't make stuff like they used to! hahaha). it is a PERFECT method. juicy and crispy with even the leftovers staying moist.
By far the best sure-fire way to make the perfect Thanksgiving bird. I did this for my family, and they didn't realize I had a cheesecloth on it when I was applying the butter. When they saw me pull the cloth off, there were a bunch of "oohs" and "ahhs." Very beautiful, and delicious! Can't wait to repeat tomorrow. Thanks for sharing! Happy Thanksgiving.
Hi. I love your show. I learned a lot. Can you please make a video ( or if you have already, the link ) on using the oven like when to use the top, middle and bottom part and some ideal type e.g. cake, meat, etc... Thank you so much.
Thomas u are the best! Beautiful turkey. I was watching Martha Stewart and Snoop dogg on their new cooking show yesterday and she did the same thing with the cheese cloth. I want to try this method now!
I really like Thomas Joseph's videos and can't get enough of him but this time have to say he made a little mistake. Those are not kidneys my friend 😂😂😂 it's the gizzard. However doesn't change the recipe and the end result at all. I just couldn't believe he made a mistake, he is so perfect all the time. please more videos with Thomas Joseph. thank you
Generally when cooking with poultry or seafood, you want to use white wine. You want to use the "dry" wines -- Pinot Grigio, Sauvignon Blanc, or Chardonnay. I use Riesling or Sauvignon Blanc for seafood and Pinot Grigio or Chardonnay for chicken. I never pay more than $10-12 bucks for cooking wine. Anything more is overkill. I've even cooked with a $5 bottle of Chardonnay from Chile for a cod filet that turned out great. Happy Thanksgiving and good luck!
rotate turkey as legs to the right then to the back and so on ? Is the turkey all the time on its back ? because I don't think you want to put it on the side or brest down ... I'm askig because I have never roasted a turkey in my life
I'm curious as to why such a difference in temperature between chefs for the thigh meat. some say 180 degrees for this meat and you say 165 degrees should I go in between and have a temp of 172?
Mr. Joseph, I should like to ask you how should one deal with the stuffing (the best part of the bird, IMHO). I am not a fan of baking it in a separate dish, because it dries out. Secondly, how dangerous is it to bake the stuffing in the bird? Finally, how can one serve the stuffing neatly, if one manages to cut the bird up appropriately (as in your other Kitchen Conundrum video), without it looking messy?
A GREAT TIP FOR ME WAS CUTTING THE ENDS OFF THOSE LEGS AS NOW WHEN FULLY COOKED THOSE TENDONS WILL PULL OUT EASILY AND SAVE AN ANNOYING BITE INTO THEM IF LEFT ON.
LOL Kidneys... That is not trussing, it was just tying the legs together LOL. The thigh should read 180, not 165 (that's the temp for the breast). At 165 the thigh will be stringy and undercooked!! Thomas is usually spot on - not this time.
jwd0808 you can take the turkey out at thigh temp of 155 to 160 the temp will rise 10 degrees upon resting. The governments final meat temp. are usually 5 to 10 degrees higher than necessary because they actually add to it do to their perception of human error. With today's multiple sources of information and updated gadgets, the truth should always be reported. Don't take my word for it. Look it up. And I 've tried both w and w/o the cheese cloth is just not necessary. And really big deal on the word kidney lol we all knew what he meant. Ok some knew.
The temp will rise upon resting 45 to 60 min by 10 degrees. Thigh temp of 155 -160 is ok. When in doubt or absence of a thermometer, stick thickest park of drumstick and look for clear not pink juices. Also joint of thigh to leg. Add 15 between checking until clear.
a Shout out to Troup 82' of Missoula Still Waiting For My Well Earned Eagle Badge and glad to Be a Scout For Life... The adventure scouts that I Forever Tied To have saved My Life in The most dangerous 7 years I will Ever Experience...Gratitude is the connection we share as Good Neighbors as Soloman Designed in his Kingdom regardless of translation The Truth is always the same as everything else is technology. Blessings on Yer' Home Coming Celebrations. and don't except The Browny Badge or yer a Jack Mormon, Takes One To Kow One!
His little joke at the beginning about Tom the turkey was cute, but that turkey is a hen, not a tom. And like everyone else has said, that's the gizzard, not kidneys.
@5:50 Basting turkey skin from the OUTSIDE does nothing for the INSIDE! After your initial 30 minutes, FLIP your bird, breast side down and it will self-baste for the rest of your cook.
There is nothing magical or secret about roasting a turkey. Just remove the giblets packet, rinse inside & out, season well, insert desired vegetables, and place in COOKING BAG or COVERED ROASTING PAN. Cooking time is far shorter in a bag or a roasting pan with a lid. My 13lb. turkey was done after 1& 1/2 hours and yes it was brown and not dry. I always inject turkeys with chicken broth mixed with seasonings before cooking to prevent dryness. No need for basting. Just cook for about 7 minutes per pound.
Butcher's twine is cheap! You can pick it up for a few dollars at any supermarket. If you can't find it though, you can cook without it. I've cooked a bunch of turkeys and chickens with and without butcher's twine and haven't noticed much of a difference. The most practical reason for it is if you stuff your bird. Keeping the legs together makes the stuffing less likely to fall out.
Keeping them on helps to hold the wing away from the side of the breast, allowing for more delicious browning on the pieces you do eat (flat and drumette of the wing). The tips can be discarded (or used for another broth) after carving.
4:20 It's been proven that searing a steak does NOT keep the meat moist, in fact, quite the opposite. It's amazing that an "expert" wouldn't know this.
I have done this method, it is the best turkey I have ever tasted.
Ok, have made a few turkeys in my 66 years. Had to try this. The moistest mahogany colored turkey I ever made. I did stuff the cavity and the neck cavity as usual. This recipe is truly a keeper! Thanks for sharing.
I love all your videos. They way you explain and demonstrate makes cooking a joy. I enjoy remaking your meals. Thanks all for sharing.
my mother used this recipe for years, I have now used it since "the torch has been passed" as my mom said when giving me her roasting pan (they really don't make stuff like they used to! hahaha). it is a PERFECT method. juicy and crispy with even the leftovers staying moist.
thank you thomas
I have been using this recipe forever and it always comes out perfect! Thank you Martha!
I cannot love you more Thomas :) keep doing the good job! You should have your own show
king of cooking
By far the best sure-fire way to make the perfect Thanksgiving bird. I did this for my family, and they didn't realize I had a cheesecloth on it when I was applying the butter. When they saw me pull the cloth off, there were a bunch of "oohs" and "ahhs." Very beautiful, and delicious! Can't wait to repeat tomorrow. Thanks for sharing! Happy Thanksgiving.
Hi. I love your show. I learned a lot. Can you please make a video ( or if you have already, the link ) on using the oven like when to use the top, middle and bottom part and some ideal type e.g. cake, meat, etc...
Thank you so much.
So yummy and tender... the turkey looks phenomenal too! 👏🏻
Yes, Thomas is a cutie.
your kitchen is so neat and clean
Brilliant!
Best turkey ever following all your advice and tips! Thank you so much!
Thomas I love you! ♡
Thank you it will be my first thanksgiving cooking a turkey
Thomas u are the best! Beautiful turkey. I was watching Martha Stewart and Snoop dogg on their new cooking show yesterday and she did the same thing with the cheese cloth. I want to try this method now!
Thanks for helping our Friendsgiving!
My turkey this year was the best by far using these tips and tricks! Thank you!!
Very good demo
That looks delicious Thomas Joseph, thank you.
That joke was perfectly adequate!
omg!!! Thomas i love you and your personality!!!!! you need ur own channel!
thanks for the tips, this looks beautiful!
I really like Thomas Joseph's videos and can't get enough of him but this time have to say he made a little mistake. Those are not kidneys my friend 😂😂😂 it's the gizzard. However doesn't change the recipe and the end result at all. I just couldn't believe he made a mistake, he is so perfect all the time. please more videos with Thomas Joseph. thank you
Elvy Stansfield he is so cute
The turkey looks delicious
Thank you so much!! Happy Thanksgiving Thomas
Beautiful!
Thanks Tom!
looks so gorgeous!!!
You can use turkey or chicken wings for your stock as well if you want to make it ahead as I do since thanksgiving is busy as all hell for me
Please can you give me another liquid to put with the butter?? I don’t use wine.
Hi,
Could I use this method by putting the turkey in an electeic roster instead of the oven? Thank you.
I never try roast so big bird, maybe I will try it after this tips!Thanks!
what is a good white wine to use?
Get those herbs and spices between the skin and meat so that you flavor your MEAT as well as the skin!
I don’t know from where I can buy this cheese cloths?? Is there something else I can use??
Grocery store or online
What is the point of the cheese cloth, just really would like to know.
Anyone have a recommendation for the white wine? Preferably something affordable. I've never cooked with or drank wine so I'm a bit lost 😔
Generally when cooking with poultry or seafood, you want to use white wine. You want to use the "dry" wines -- Pinot Grigio, Sauvignon Blanc, or Chardonnay. I use Riesling or Sauvignon Blanc for seafood and Pinot Grigio or Chardonnay for chicken.
I never pay more than $10-12 bucks for cooking wine. Anything more is overkill. I've even cooked with a $5 bottle of Chardonnay from Chile for a cod filet that turned out great.
Happy Thanksgiving and good luck!
Jon Moxie thank you so much and happy thanksgiving to you !
If you are supposed to be rotating it. Then how do you keep the legs towards the back of the oven all the time
rotate turkey as legs to the right then to the back and so on ? Is the turkey all the time on its back ? because I don't think you want to put it on the side or brest down ... I'm askig because I have never roasted a turkey in my life
thank you :D that's what I thought
Margot4454
Peeps office
"Rotating" the turkey is not NEAR as good as "flipping the bird."
And I leave YOU people to ponder, WHAT I have just said...….
Do you put it in with a lid on top?
What can I use instead of wine?
What can I use besides white 🍷?
Nikki Yang you have too!
Yadel buy some besides, alcohol won't hurt you or make you dizzy or sleepy when you cook it
I'm curious as to why such a difference in temperature between chefs for the thigh meat. some say 180 degrees for this meat and you say 165 degrees should I go in between and have a temp of 172?
norm lor USDA recommends 180 to prevent any illness. I have always done 180, and it's always been absolutely perfect!
Can you give us kitchen tips for less calorie, healthier, non-fat recipes that still taste great?
My turn this year.
As previously stated here, those are gizzards, not kidneys. :)
helpfulnatural
Why did he say that? He should know better!!
Marilyn Snider it was a slip I guess 😂
monk (
How to make a whole jerk chicken
Can I use muslin instead of cheesecloth??
can i use a butter substitute, such as benecol or something else?
question? is the "Kidneys" the turkeys gizzard?
que es lo de la olla?? vino y... ??
Mr. Joseph, I should like to ask you how should one deal with the stuffing (the best part of the bird, IMHO). I am not a fan of baking it in a separate dish, because it dries out. Secondly, how dangerous is it to bake the stuffing in the bird? Finally, how can one serve the stuffing neatly, if one manages to cut the bird up appropriately (as in your other Kitchen Conundrum video), without it looking messy?
fredrik Liljeblad don’t do it! The stuffing could be contaminated meaning under cooked
Doesn't the time you cook it depend on the size of the bird?
"So long GUYS!!!!!"
"And remember, if you come to my house, I will make you feel at home, by Pushing In Your STOOL!"
:)
No spices?
Olive oil is far superior to butter as far as getting a nice brown on your bird.
Thomas why didn't you based the bottom of the turkey?
Baste.
@@littlelamb6804 sorry, you are correct. Thank you 🙏🏾
Kidneys?!? Gizzard, Tom. Gizzard.
Turkey tom be like after pyro's response video:
chicken or veggie broth for me instead of wine.
A GREAT TIP FOR ME WAS CUTTING THE ENDS OFF THOSE LEGS AS NOW WHEN FULLY COOKED THOSE TENDONS WILL PULL OUT EASILY AND SAVE AN ANNOYING BITE INTO THEM IF LEFT ON.
@ 6:10 Basting your turkey every half hour will increase your cook time!
Breast side down! So you don't have to do this!
❤️
Gizzard is not the kidney of the bird but the stomach.
Please remember most of us use degree centigrade so mention both F & C
LOL Kidneys... That is not trussing, it was just tying the legs together LOL. The thigh should read 180, not 165 (that's the temp for the breast). At 165 the thigh will be stringy and undercooked!!
Thomas is usually spot on - not this time.
jwd0808 you can take the turkey out at thigh temp of 155 to 160 the temp will rise 10 degrees upon resting. The governments final meat temp. are usually 5 to 10 degrees higher than necessary because they actually add to it do to their perception of human error. With today's multiple sources of information and updated gadgets, the truth should always be reported. Don't take my word for it. Look it up. And I 've tried both w and w/o the cheese cloth is just not necessary. And really big deal on the word kidney lol we all knew what he meant. Ok some knew.
The temp will rise upon resting 45 to 60 min by 10 degrees. Thigh temp of 155 -160 is ok. When in doubt or absence of a thermometer, stick thickest park of drumstick and look for clear not pink juices. Also joint of thigh to leg. Add 15 between checking until clear.
Those are some very strange looking kidneys!
Gerarda Cronin haha yeah that's the gizzard not kidney 😅
a Shout out to Troup 82' of Missoula Still Waiting For My Well Earned Eagle Badge and glad to Be a Scout For Life... The adventure scouts that I Forever Tied To have saved My Life in The most dangerous 7 years I will Ever Experience...Gratitude is the connection we share as Good Neighbors as Soloman Designed in his Kingdom regardless of translation The Truth is always the same as everything else is technology. Blessings on Yer' Home Coming Celebrations. and don't except The Browny Badge or yer a Jack Mormon, Takes One To Kow One!
His little joke at the beginning about Tom the turkey was cute, but that turkey is a hen, not a tom. And like everyone else has said, that's the gizzard, not kidneys.
RuPaul turkey race kween yasss lol
Stop calling it a bird. It's scares me!😂
The gizzard is part of the giblets, not the kidneys
@5:50
Basting turkey skin from the OUTSIDE does nothing for the INSIDE!
After your initial 30 minutes, FLIP your bird, breast side down and it will self-baste for the rest of your cook.
And could you please translate this videos to arbic?
There is nothing magical or secret about roasting a turkey. Just remove the giblets packet, rinse inside & out, season well, insert desired vegetables, and place in COOKING BAG or COVERED ROASTING PAN. Cooking time is far shorter in a bag or a roasting pan with a lid. My 13lb. turkey was done after 1& 1/2 hours and yes it was brown and not dry. I always inject turkeys with chicken broth mixed with seasonings before cooking to prevent dryness. No need for basting. Just cook for about 7 minutes per pound.
@7:34
Of COURSE it's looking pale!
You had CHEESE CLOTH on it!
The cloth is a bad idea everyone started doing to some odd reason.
Hi. Debbie Rey holds
GIZZARD!!!!!!!!!!!!!
Paleo Woman I know! They are not even kidneys. :3 Hence, this looks yummy.
What if you don't have the rope to tie your turkey???? I don't have it....
Butcher's twine is cheap! You can pick it up for a few dollars at any supermarket. If you can't find it though, you can cook without it. I've cooked a bunch of turkeys and chickens with and without butcher's twine and haven't noticed much of a difference.
The most practical reason for it is if you stuff your bird. Keeping the legs together makes the stuffing less likely to fall out.
Jon Moxie thanks!!!! I found a rope that is good for my turkey
Dental floss.
Could I just cut the wing tips off? They aren't typically eaten anyways.
Keeping them on helps to hold the wing away from the side of the breast, allowing for more delicious browning on the pieces you do eat (flat and drumette of the wing). The tips can be discarded (or used for another broth) after carving.
Are ya nuts? For some the wings even the tips, are the best part!
Those giblets gross me out. Especially the liver 😂
FIRST golden rule.
Do NOT truss your turkey up because it will just take longer for the drums and thigh to get properly done! Let them loose!
Kidneys lol
he's so fish with his cute self.....
Thomas, wrong, first thing you do after thawing is wash the bird, inside and out. Clean out all the yaek you see inside the bird.
Is this recipe for underage? Can kids eat this?
Sophia Simmons yes. The alcohol cooks off. Great for all ages.
WAIT! ROTFLMMFAO! Kidneys?
Checking the 'Do not watch this channel' on this one.
4:20 It's been proven that searing a steak does NOT keep the meat moist, in fact, quite the opposite. It's amazing that an "expert" wouldn't know this.
The "kidneys" is actually the stomach.
simplicated99 Gross lol
I don't know my name
Şu hindiye "Turkey" demekten vazgeçer misiniz lütfen?!
can we replace vine with something else..............................................
chicken stock, or apple cider even if you like the sweetness.
Donna Borooah Thank you i appreciate it.................
That is NOT. A kidney it's the stomach of the turkey, good heavens, the kidneys are stuck in the back along the back bone.
Chef, kidneys? Oh boy
Cheese Cloth?
Oh for FUCKS SAKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
CcC
You lost me at soaking a cheese cloth in white wine.
And, as USUAL, the dummy doesn't even SLICE the turkey, to show off how "moist" it really is.
Or maybe that's "isn't."