I started doing this method about 10 years ago. But chef, let me give you a tip, something I learned a couple years after doing it. Mix your butter the day before, roll into logs, put it in the fridge overnight or at least a couple of hours, then cut off slices and stuff under the skin. It stays where you place it under the skin soooo much better and doesn't stick to your hands. In this case, cold butter is better. Plus it will melt slower basting the meat.
Chef you are the reason my Thanksgiving was such a success! I used this turkey recipe, the trussing technique and carving technique from last years turkey video + your gravy video. I love how you talk about the “things that elevate your every day cooking”, because that’s exactly what’s missing in 99% of modern recipes. If you’re willing to put in the time & effort, you can ensure those flavors will be next level. Absolutely love your content and look forward to everything you put out.
This looked exactly like my personal recipe for cooking turkeys since 1994 or so (I suggest adding lemon zest to that herb butter as well) but the addition on Bacon? You found version 2.0 and turned the volume up to 11! Gonna try this and crisp up that bacon a bit more to spri kle on the green bean Casserole!!! Thank you for sharing
I used this herb butter on my Turkey this year and it was the BEST Turkey I’ve ever made! My whole family just kept raving about how moist and delicious it was. Thank you! Have a Merry Christmas 🎄 I’m looking forward to seeing what you make for Christmas dinner 🙏
I’m gonna brag a little…I get many, many compliments saying I make the best turkey ever. But I’m doing this next week. It’s always nice to watch a tutorial reminder for something I only make once or twice a year. Thanks chef. Happy Thanksgiving 🦃
@@joshbrown7050 the recipe I get many compliments on is my juicy, flavorful , turkey not the stuffing although my stuffing isn’t bad either..but not as terrific as Chef Billy’s, I’d bet, but a contender. I stuff my turkey w cut fruit and juices that I mascerate in Grand Mariner then I also make a butter spread using a little Grand Mariner that I use as chef instructed under skin and all over. Obviously the alcohol cooks off so the intense flavor is there. Hope you try it. Happy Thanksgiving.
This is very close to how my mom taught me to cook turkey. I always put the herb butter on. Except I don't flip the turkey. And I stuff it with apple slices (used to work at an apple warehouse). I put the bacon strips on the top side and just take it off when the bacon is cooked, then keep cooking the turkey. If it's not up to temp and brown, I just tent in aluminum foil while it finishes cooking. Perfectly juicy, nice and crisp brown skin. Everyone always asks me how I cook my turkey. :)
Hello chef, in the last 3-4 years we've tried various methods from UA-cam and the results have been hit/miss. We tried the Gordon Ramsay method (turned out ok, but it was a lot of work and it didn't knock our socks off). We tried the America's test kitchen method using the pizza stone and it turned out... just average. We also tried using the Big Easy, which is supposed to be like deep frying but more like a rotisserie. That is good with the cook time, but it came out pretty dry. I'm really hoping we found THE way to do forever! Thank you for sharing!
Wow! Just cooked 2, 20 lb turkeys this way for Thanksgiving today. I was nervous, considering I always cook the traditional way. Had many asking how I cooked it, because the breast was oozing juice with every slice. Over the top juicy. Thank you.! A major hit tonight. Sold on this method.
So we were invited to friends for Thanksgiving- food was fine and, of course so wonderful to socialize. But...my husband and I wanted to cook our own Thanksgiving meal. So now 1 week after Thanksgiving, we did it- We followed your Turkey and gravy recipe. Only difference is that the husband cooked it on the grill in a rack on a foil tray. So.... OMG, OMG seriously Chef Parisi, this may have been THE BEST- most savory and most tender turkey that I have EVER eaten. (And I’m no spring chicken 😅) Wow wow wow YOU’RE THE BEST!!!!! (as are your recipes) Thank you! Grazie
I like the idea of flipping it over and let the butter drip back down. I do the butter/herb under the skin, but I will try this method next time a do a whole chicken. Thanks Billy
Billy - I forget where I came across this, but you can take the bacon and weave it as if in a pie lattice, and it tends to come off in one piece. Also, if applied to be browned on top, at the end, it's a pretty nice presentation. Works as well with just about any protein. It's bacon, it's crispy, it's pretty. What's not to like? Not to sacrifice your other procedures, of course, as I basically agree with all of them.
I truly enjoy your videos and knowledge. You still have the BEST soft pretzel recipe. Hope this comment finds you and yours well and happy holidays Sir.
I roasted a 20 lb turkery following this recipe. It turned out DELICIOUS! It was so tender, and moist. The flavor was sooo good. Thanks for sharing your recipes and skills! This one is a definitely a KEEPER!!
Hey Kathie, Thank you for sharing your story. I'm also cooking a 20lb turkey on Sunday. If you don't mind be asking what was your cooking times since we are using a bigger bird. Thank you in advance, Brian
My family says I fix the best, juiciest turkeys. You just proved that I don't. I do all what you say with exception of bacon and I put the herbs inside the turkey. Also I don't flip it. I just have to try this method!
Thanks for this recipe! I attended a family member's Thanksgiving this year and their turkey was good, but not great. I have a turkey in my freezer that I will be trying out with this recipe soon! Thanks!
I just spatchcocked a turkey and smoked it on my pellet smoker for Thanksgiving. I had NEVER had a turkey that had that much juice inside of it but there wasn't a ton of extra flavor. I will definitely be trying your method next time I make a turkey. Probably will change it up a little and use the smoker over using the oven. That Pit Boss is the most foolproof thing I have ever used and I wish that I had gotten one when they first came out! Bon apatite.
I thought your video quite interesting. For the past 30 years I have been roasting my turkeys with bacon on the breast side right from the start. I usually use Maple bacon, but I also put my home-made mushroom with almonds stuffing inside. I start the turkey with tin foil over the whole thing and take it off for the final roasting time so the bacon browns up. I do not use a rack or any butter under the skin... the gravy ends up tasting marvelous from the juices it makes. This year though I am going to do Spatchcocked Turkey with bacon.
@@ChefBillyParisi Last time I put a turkey in an oven for an hour, let alone 2 hours 4 5 minutes, the wing tips *always* get burned unless they are covered. I'm tired of UA-camrs doing things off camera and when regular people go to try it, it doesn't work (because of the missing/extra steps).
Yeah, I don’t do that kinda stuff. I’m trusted for my recipes being fool proof so it would hurt me more than help me if I did something like that. You’ll see in the video when I trussed the turkey, I tucked the wings behind the breasts, which protects it. I also wrapped them in bacon after flipping it, which also protected them. Check it out again.
I started doing this method about 10 years ago. But chef, let me give you a tip, something I learned a couple years after doing it. Mix your butter the day before, roll into logs, put it in the fridge overnight or at least a couple of hours, then cut off slices and stuff under the skin. It stays where you place it under the skin soooo much better and doesn't stick to your hands. In this case, cold butter is better. Plus it will melt slower basting the meat.
Great idea Pam!
Wow wow and wow
@Pam - brilliant.
Chef you are the reason my Thanksgiving was such a success! I used this turkey recipe, the trussing technique and carving technique from last years turkey video + your gravy video.
I love how you talk about the “things that elevate your every day cooking”, because that’s exactly what’s missing in 99% of modern recipes. If you’re willing to put in the time & effort, you can ensure those flavors will be next level. Absolutely love your content and look forward to everything you put out.
That’s very nice of you to say, thank you. Glad everything turned out well for you.
Made this recipe last Thursday for thanksgiving. Turned out great.
This looked exactly like my personal recipe for cooking turkeys since 1994 or so (I suggest adding lemon zest to that herb butter as well) but the addition on Bacon? You found version 2.0 and turned the volume up to 11!
Gonna try this and crisp up that bacon a bit more to spri kle on the green bean Casserole!!!
Thank you for sharing
I used this herb butter on my Turkey this year and it was the BEST Turkey I’ve ever made! My whole family just kept raving about how moist and delicious it was. Thank you! Have a Merry Christmas 🎄 I’m looking forward to seeing what you make for Christmas dinner 🙏
I’m gonna brag a little…I get many, many compliments saying I make the best turkey ever. But I’m doing this next week. It’s always nice to watch a tutorial reminder for something I only make once or twice a year. Thanks chef. Happy Thanksgiving 🦃
What’s the recipe you normally do that everyone compliments you on? Would love to try it!!
@@joshbrown7050 the recipe I get many compliments on is my juicy, flavorful , turkey not the stuffing although my stuffing isn’t bad either..but not as terrific as Chef Billy’s, I’d bet, but a contender. I stuff my turkey w cut fruit and juices that I mascerate in Grand Mariner then I also make a butter spread using a little Grand Mariner that I use as chef instructed under skin and all over. Obviously the alcohol cooks off so the intense flavor is there. Hope you try it. Happy Thanksgiving.
I like everyone’s tips I can’t wait to cook this way and to teach my kids this method ❤️❤️❤️👏🏼👏🏼👏🏼👏🏼
Followed every instruction and this recipe killed it. So so good! So moist with delightful flavors. Thank you chef Parisi!
If you fill a pastry bag and use a wide flat tip it makes it a lot easier to push the butter under the skin .
This is very close to how my mom taught me to cook turkey. I always put the herb butter on. Except I don't flip the turkey. And I stuff it with apple slices (used to work at an apple warehouse). I put the bacon strips on the top side and just take it off when the bacon is cooked, then keep cooking the turkey. If it's not up to temp and brown, I just tent in aluminum foil while it finishes cooking. Perfectly juicy, nice and crisp brown skin.
Everyone always asks me how I cook my turkey. :)
Hello chef, in the last 3-4 years we've tried various methods from UA-cam and the results have been hit/miss. We tried the Gordon Ramsay method (turned out ok, but it was a lot of work and it didn't knock our socks off). We tried the America's test kitchen method using the pizza stone and it turned out... just average. We also tried using the Big Easy, which is supposed to be like deep frying but more like a rotisserie. That is good with the cook time, but it came out pretty dry.
I'm really hoping we found THE way to do forever! Thank you for sharing!
Wow! Just cooked 2, 20 lb turkeys this way for Thanksgiving today. I was nervous, considering I always cook the traditional way. Had many asking how I cooked it, because the breast was oozing juice with every slice. Over the top juicy. Thank you.! A major hit tonight. Sold on this method.
Appreciate you trying it.
So we were invited to friends for Thanksgiving- food was fine and, of course so wonderful to socialize. But...my husband and I wanted to cook our own Thanksgiving meal. So now 1 week after Thanksgiving, we did it- We followed your Turkey and gravy recipe. Only difference is that the husband cooked it on the grill in a rack on a foil tray.
So.... OMG, OMG
seriously Chef Parisi, this may have been THE BEST- most savory and most tender turkey that I have EVER eaten. (And I’m no spring chicken 😅)
Wow wow wow YOU’RE THE BEST!!!!! (as are your recipes)
Thank you! Grazie
All your recipes are stellar. Thank you! Blessings.
I like the idea of flipping it over and let the butter drip back down. I do the butter/herb under the skin, but I will try this method next time a do a whole chicken. Thanks Billy
We have done this for several years now. The first time convinced us to make it required every time!
You had me at herbed butter!!! We also inject our turkey with creole garlic butter marinade!!!
I am going to try this ! I usually use butter with only sage. The bacon blows my mind!
I tried the cooking method with a 5 lb. Baking hen. It was delicious. Thanks Chef
I’m trying this out for my first time doing a turkey this year, wish me luck!
Billy - I forget where I came across this, but you can take the bacon and weave it as if in a pie lattice, and it tends to come off in one piece. Also, if applied to be browned on top, at the end, it's a pretty nice presentation. Works as well with just about any protein.
It's bacon, it's crispy, it's pretty. What's not to like? Not to sacrifice your other procedures, of course, as I basically agree with all of them.
I truly enjoy your videos and knowledge. You still have the BEST soft pretzel recipe. Hope this comment finds you and yours well and happy holidays Sir.
I am a HUGE fan of the upside-down turkey.
Definitely looks amazing, will give it a try…..thank you for the recipe. 🤗
I just watched on Facebook. I’m definitely giving this recipe a try!
I roasted a 20 lb turkery following this recipe. It turned out DELICIOUS! It was so tender, and moist. The flavor was sooo good. Thanks for sharing your recipes and skills! This one is a definitely a KEEPER!!
Thanks for giving it a shot!!
Hey Kathie, Thank you for sharing your story. I'm also cooking a 20lb turkey on Sunday. If you don't mind be asking what was your cooking times since we are using a bigger bird. Thank you in advance, Brian
I used the standard 15 min per Lb. My family loved this so much, they're bugging me for another. Enjoy Thanks again for sharing.
sounds so delicious 😋, Could I still stuff the turkey with bread/egg/ parsley-filling to receive the same juiciness?
sounds so delicious 😋, Could I still stuff the turkey with bread/egg/ parsley-filling to receive the same juiciness?
My family says I fix the best, juiciest turkeys. You just proved that I don't. I do all what you say with exception of bacon and I put the herbs inside the turkey. Also I don't flip it. I just have to try this method!
Thanks for this recipe! I attended a family member's Thanksgiving this year and their turkey was good, but not great. I have a turkey in my freezer that I will be trying out with this recipe soon! Thanks!
I just spatchcocked a turkey and smoked it on my pellet smoker for Thanksgiving. I had NEVER had a turkey that had that much juice inside of it but there wasn't a ton of extra flavor. I will definitely be trying your method next time I make a turkey. Probably will change it up a little and use the smoker over using the oven. That Pit Boss is the most foolproof thing I have ever used and I wish that I had gotten one when they first came out! Bon apatite.
Yup, this is gonna happen at my house when Turkey day arrives!
Thank you for sharing this recipe!and I will try and make it. It looks so delicious 😋!!!
OMG! Fantastic!!! Great video
Save rosemary/thyme stems for broth.... set aside in collection bag until you want to make great tasting chik/beef/veg broth.
That looks fantastic chef!
That kitchen looks amazing… Can’t afford any of it but good for you 😉
I thought your video quite interesting. For the past 30 years I have been roasting my turkeys with bacon on the breast side right from the start. I usually use Maple bacon, but I also put my home-made mushroom with almonds stuffing inside. I start the turkey with tin foil over the whole thing and take it off for the final roasting time so the bacon browns up. I do not use a rack or any butter under the skin... the gravy ends up tasting marvelous from the juices it makes. This year though I am going to do Spatchcocked Turkey with bacon.
Making your turkey recipe on Thursday. Doing A full out January Thanksgiving .. thanks great tips.
#TurkeyJanuary
What is the red “media offline” frame at 0:03?
Parsley Sage Rosemary and Thyyyyyyymeeeee
Can you do this with a chicken? Or a turkey breast?
I learned this long ago from Martha Stewart. The best flavor
Perfect bird
Thank you chef. Quick question, can I still brine it for 24 hours then continue on as you have instructed?
Happy Thanksgiving to you and yours😎
I wouldn’t do the herb butter
Thank you so much. I’m not going to brine! Gotta try your way 👨🏼🍳
Hi Chef, I ordered a whole turkey breast this year…will this work with that? Thanks and happy Thanksgiving!
Oh my goodness!!
Is dry brining still a thing?
It’s thyme that we all use the herbs that best compliments the Turkey based on our culinary biases.
Nice
@@ChefBillyParisi I’m a Dad and I absolutely love your channel! I knew I could tap into that channel with you 🙏
Hello,
So how long for 18 pound turkey ?
Thank you 😊
That info is in the video
You had me up to the bacon. As much as I love bacon, I don’t think I want it on my turkey and in my gravy. Just a preference I guess.
Believe me when I tell you, lining the roasting pan with a good quality foil will save you a mountain of scrubbing!
Grilling turkey on a rotisserie does the same thing but a crispier skin.
I don't care for the bacon but looks good
I don't like turkey, but i can use ideas to chicken
Excelente receta!! POR FAVOR, escribe los subtítulos en Español. Te aseguro que ganarás más seguidores, muchas gracias!!👍🏻
Unfortunate timing, but Ramsay put this same vid out yesterday.
He did???? Come on really? I made this recipe 3 weeks ago dang it!!
@@ChefBillyParisi I figured :( but you're still my favorite :)
Naw it was different... meaning he doesn't flip his turkey. And that video is actually pretty old it just got reposted agsin.
This is the only way I do a chicken or turkey. My very own butterball but better.
The turkey looked dry. 😢
lol, ok.
Gordon Ramsay’s recipe in a nutshell
You did it backwards dude. Breast down to give the dark meat a head start and then breast up to 160 pull and rest. The bacon's a nice touch though.
Nah, it’s how I wanted it done.
Come on man, no garlic.
This is a hard pass..
You had to have done something differently than what you showed in the video. Your wing tips weren't burned at all. Scam.
Huh??
@@ChefBillyParisi Last time I put a turkey in an oven for an hour, let alone 2 hours 4 5 minutes, the wing tips *always* get burned unless they are covered. I'm tired of UA-camrs doing things off camera and when regular people go to try it, it doesn't work (because of the missing/extra steps).
Yeah, I don’t do that kinda stuff. I’m trusted for my recipes being fool proof so it would hurt me more than help me if I did something like that. You’ll see in the video when I trussed the turkey, I tucked the wings behind the breasts, which protects it. I also wrapped them in bacon after flipping it, which also protected them. Check it out again.
@@ChefBillyParisi Billy I think you're great and shame on this person for insulting your integrity like that.
Always gotta have a critic in the house right! 😂
so u had me at bacon chef