We had our Tgives meal tonight and it was pretty traditional. Turkey and gravy, sausage dressing, green bean casserole, mashed sweet potatoes with a pecan streusel, cranberry sauce, and pumpkin pie!
Hey Emmy. Just wanted to pop down into the comments to thank you for saying what brand of thermometer you are using. I am legally blind and can't see well enough to read thermometers. So a sound based thermometer sounds like it could help massively. Thanks for giving the name out! It helps a ton when youtubers do that kind of thing!
@@TophMajora Blind person with a username referancing Toph from Avatar the last airbender. Well met friend. I hope your future cooking adventures are full of success!
It was probably the oven that you used. Toaster ovens are not insulated as well as regular oven, so they lose some heat that they make. Also, the heating elements are not as powerful as a regular oven. So when you put in a large bird like that, even if it’s thawed, that’s a lot of cold that the heating element has to work against. Which can increase the amount of time it takes to cook it.
Agree with everything you said. I've done Cornish Game Hens in a toaster oven, but a turkey is just too big. It's like crowding a pan when trying to brown something. You need space.
Yeah like.....I question so hard why she used a TOASTER OVEN!!....like...holy shit ive never seen ANYONE used a Toaster Oven like its just a normal oven.... also she put that damn turkey in such a small pan!! It totally makes me question if shes EVER made a Thanksgiving Turkey before or if this is LITERALLY her first time I quite literally had to turn the video off, i just can't....she literally read the directions WORD FOR WORD which said CONVENTIONAL OVEN...and she still used a toaster oven
Born and raised Cajun, Cajun food is usually seasoned well, but not so much pepper hot. I think people think we eat our food super hot, not the case. Just seasoned well.
It is spicier than creole food, though, on average. But when the dish is supposed to have a kick and the whole family likes it spicy, it can get pretty hot imo
When Cajuns, Creoles or Latinos tell me that something is not spicy I expect it to take the top of my head off. Ya'll can handle some spice that the rest of us can't!
@ I use cayenne as well, but it’s not so hot you can’t take it. When it’s so hot you can’t taste the food, it’s too hot.but I know some people can tolerate more than others. But generally speaking Cajun food is more tasty than hot , at least in my area. But the heat is definitely a personal preference.
About the turkey taking longer to cook. It's because you used a small oven. When you put the cold turkey in, it dropped the oven temperature down. And it took longer to bring the temperature up. I learned that lesson when I put a frozen lasagna in my toaster oven and it took almost 2 hours to cook instead of one hour.
I got one (independently, and then pointed excitedly at the screen when I started watching Emmy!) in 2017, it died after almost exactly 3 years, but we loved it so much we decided to get another one anyway and this one has lasted 4 and going strong so must have been a fluke. It's the best thing ever - so huge and versatile.
I work at Kroger and I saw these the other day and I had to do a double take. I was like, a Popeyes turkey?? What?? So that’s pretty cool that you did a video on it cause I was curious! Lol but yea for anyone wanting one, you can get them at Kroger too. They are 54.99 there as well. I’m not sure if other grocery stores have them too. Also, HAPPY THANKSGIVING EMMY!! ❤🦃
I’ve bought this turkey for the last 3 years and we love it. I’ve never had an issue with it being dry and have never had to cook it that long. Maybe it was the size of your oven (circulation) and the amount of time you cooked it that caused the dryness. It doesn’t taste like a rotisserie chicken to me at all either.
@@yp5ee I cook mine on 375 covered for 1 1/2 hours.. I usually baste my turkey every 20 minutes …Uncover and cook additional 30.. Basting every 10 minutes.. if you like a nice crunch of skin on top, cook on broil the last 5-10 minutes.. Keep a close eye on it tho!
Same here. Usually, about an hour and a half is all it takes. Hers was probably still frozen in the middle. Either way, it’s just heat and serve and they are very good.
You have to make sure your refrigerator temperature is at normal standards because personally speaking my refrigerator is set to a little colder so sometimes when things are in my refrigerator, they can freeze if they’re in the back like eggs or milk. Let it sit out and come to room for a little minute, maybe a good 30 to 45 minutes before it in the oven.
ABSOLUTELY! It's worth it. We've been having Popeye's Turkey for Thanksgiving for years and years.....Best turkey ever. So easy to bake and tender and so much taste and the dripping are amazing in the gravy! I've literally driven 3 hours to buy usually 2, and head back home another 3 hours. A family tradition.
I wish I had known about this earlier. I would've bought this a while ago and left it in the freezer 😂 Now they're sold out. So I believe people when they say they're good
@@shari5138 No one should impugn family tradition, but for 1/6-1/3 of the price, you can do this yourself and much better. Even if money is no object, like I said, on your own is not only better, but you can take pride in pulling it off. Win/win/win
In my opinion, and I’ve only catered for over a decade. If, when you used your probe, and left the very small oven door ajar at all, that will slow down your cooking time, as will the size of your oven. You need enough room to circulate the heat around the bird. I think either the bird was too big or the oven too small. That saying, I love your videos. Happy Holidays.
Great points! Big items as this turkey probably need the larger oven space to allow the needed heat circulation. The small oven will not allow the heat circulation that that the turkey needs.
I'm almost surprised the bird turned out as nice as it did with that comically small oven. That thing must have been running hard to keep the temp right
Bought it a couple years ago. Lesson one is buy it the moment they go on sale. After that the price will go up. They also may vary in price from store to store. Also stores only get x amount of turkeys. I paid $60 when I got mine years ago. The starting price was $44.99! That tells you I waited until they were almost out of turkeys. Yes silly me. Anyway, the turkey was frozen. I thawed it for days as above. You also have to remove the giblets and the package. You can finish the thaw process of the turkey on a counter top overnight. The turkey is slightly precooked. They smoke it (so they say) and flash fry it (so they say) before packaging it. That wasn’t what I saw upon opening the package. Cooking it turned out to be the same as any other turkey. Based on the weight you determine the time. Definitely keep it covered for part of the time, but do not allow the foil to touch the turkey! In the final hour of cooking the foil on top can be removed to allow the browning process to start. The biggest thing is do not overcook this turkey. They can dry out easily if overcooked. They can overcook easily as they are precooked. I learned the hard way. Lastly, be careful if you have issues with sodium! The turkey is kind of salty for some. Sidenote: please take the leg ties off before cooking. Don’t leave it on like Emmy did🫣😂 Use a piece of fresh string or wire. The plastic one on the turkey will melt!
We bought one of these last year and it was delicious, juicy and very easy to make. I can't handle all the prep for a big bird anymore so telling my husband to just plop it in the roasting pan, cover it with inserted thermoprobe and let it go is so much easier. I think maybe you had to cook it too long because it might not have been thawed on the inside, but also that tiny oven might not have been able to handle such a big load in it as easily as a conventional oven. Ours was done in 2 hours. I will say that we let ours thaw for 5 days and even then and extra day wouldn't have hurt. I also made standard gravy with a roux that used the pan juices for liquid. BTW we bought another for this year and already started the thawing.
The best way to make a moist flavorful turkey is using the Zatarain brand Cajun Injector Marinade method. I use the Zatarain Creole Butter marinade and I only make turkey breasts, since no one likes dark meat in our family. I've been using this method for over 20 years. Plus we deep fry our turkey, and it is never dry. Unfortunately, none of my in-laws could cook their way out of a paper bag, so I had been stuck making the whole entire meal for about 10 people, for over 20+ years. My husband's parents passed away about 15 yrs ago so I retired from cooking family meals and now just cook for my husband and myself. I first learned about Cajun deep fried turkey from my older brother who lived in New Orleans for most of my life. Holiday turkeys have never been the same since I learned this seasoning and cooking method. IMO it's the best turkey you'll ever eat.
Did you cook that in the little oven in your studio? I would recommend a roaster or a full-sized oven for anybody attempting this at home. I would guess the length of time baking caused your turkey to dry out more than is ideal.
I literally just clicked on this video to say yes. Yes it is. I don't even have to watch. I've had this turkey the last two thanksgivings and I'm never going back.
Hey Emmy, I also have the Breville oven and I have found through trial and error it's just not strong enough compared to the standard big kitchen oven for larger items like giant roasts and heavy crocks - they act too much as a heat sink and take much longer to cook in the smaller oven, which can't keep up. Might explain the longer cook time for this turkey as well as in your cold oven bread video with the ceramic crock. Wishing you a happy holiday ahead!
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure). The easy way to see past your misperception is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting. The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
I remember when Popeye's used to offer fried turkeys. Might have only been in Louisiana or maybe just the New Orleans area. They were damn tasty and weren't over-priced... at least 25 years ago.
Too funny Emmy, you called it chicken two times, lol!!😊 Like the other commenter I remember when they offered deep fried turkeys back when. I never got one I had always deep fried my own it's still the best way to cook a turkey you get the most moist wonderful bird it's like a totally different bird when you deep fry. This did look like a lot of work and I didn't think it would heat up properly in an hour and a half. Just too dense for the heat to get through, 3 hours would be more like it. Thank you for an informative video!
@@kimkayoda7454 Back when I got them from Popeye's, the price was affordable compared to having the equipment, oils and time. Ya gotta pick yer battles! 😁
I'm sorry, but I could never see myself spending $50 on that, especially if I have to recook it. I can get one for $12 at the local store, dress or season it how I want, and would still have to cook it, so... I really see no point. But, thank you for trying it for us, Emmy!
Agreed. I love to cook, and Thanksgiving is my favorite holiday to cook for. It’s my Super Bowl. I would hate to have the joy of roasting the turkey taken away from me. I don’t think my entire grocery list for Thanksgiving this year was over $60!
A big fat NO to Popeye's. A raw turkey only needs and hour per 6 lbs at 350, so a 20 lb needs 3 hours and 20 minutes vs. that one took 3 hours. I leave our usual 23 lbs in for just shy of 4 hours. HEB and Walmart have them for .88 cents again this year so that's $20. We've usually stay between $30-33 with a big turkey (freezer leftovers) and everything. It was in a salty brine the whole time at the store so I've never seasoned one but people are free to dig through the spice cabinet but no one has complained.
@@bettyir4302 the only seasoning I usually do, is some salt, pepper, garlic powder, onion powder, and several pats of butter just under the skin all over the bird, and it's so good lol but yes ma'am, I agree. Much better just to buy one from the grocery store.
Happy Thanksgiving 🦃, for a moist turkey (or even chicken) breast, cook it breast side down, the breastsits in the juices and then about 30-45 minutes before its done flip it back onto its back.
It’s so good! And we were never into the idea of the pretty whole turkey brought to the table in my family… the upside down method does make the top skin kinda ugly 😂
I suspect the problem with the cooking time was the size of the food compared to the table-top oven volume. There's just not enough hot air around that big mass of meat to efficiently transfer the heat to it. I think it would go better in a standard oven.
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure). The easy way to see past your misperception is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting. The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
That looks so good! I've never tried making my own turkey, it seems so overwhelming, but your videos explains things so well I feel like now I'd be able to try making one. LOL.
EMMY! I love your content; it's wonderful and so are you! Also, the turkey took longer, not because of the thawing time but because of the size of the oven. Just a tip, (20 year, professional chef here) next time turn the temp up to about 385° or so, and it should cook to the 140-150° temp in the allotted time frame. It looked wonderful and I'm super jealous of your beautiful rosemary! It's so hearty and gorgeous I thought it was fake and then noticed the plant in the background! You're wonderful. Happy holidays, beautiful queen! 🧡
We're grateful for you, Emmy! Thank you for all your hard work in putting together these incredible videos. Happy Thanksgiving to you, your family, and all the Emmy fans out there; I hope your day is full of love, laughter, and happiness! ❤
@shayisenor6896 I think Rose will always be his one true love. And I really liked her, but Catherine Tate's Donna is my favorite companion. Her and David had such good chemistry and are so funny together. Matt Smith is my second favorite doctor.😊
First time i see one of your videos and it's so soothing to hear you talk and explain! No over the top editing or forced facial expressions . Can't wait to discover your channel even more!
Emmy, quick, funny story. As a very young wife, cooking my first Thanksgiving turkey, I actually cooked it upside down lol. I had no clue what I was doing. However, that turkey breast was the most juicy I've ever had, even to this day, 25 years later! I just might have to reenact my happy accident! Happy Holidays to you and yours ❤
It took longer to cook because you cooked it in a small tabletop oven. If it had been cooked in a regular size oven, it would have cooked in the allowed time.
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure). The easy way to see past your misapprehension is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting. The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
My employer gifted us $20 grocery certificates for our turkeys and sides. I got a bone-in breast and some basic sides. Fresh baked Sally Lunn bread and pumpkin and pecan pies will be the indulgences this year. I definitely prefer breast meat!
Our employer used to give us a turkey for Thanksgiving and a ham for Christmas. Later we started getting gift cards to a local grocery store to buy our Thanksgiving fixings
I've been watching your videos all day :D I'm so happy you just posted. Side note. I've been watching you since i was 16 years old and I'm 28 now. I bought my first poppin cookin because of you haha.
Wow this video really got my attention, what an interesting kitchen adventure! I am now inspired to make real gravy one day too. Hope Emmy has enough turkey ideas to eat it all or enough people to share the food with!😅💕
Wow that is a good looking Turkey, and also i just subbed bc i love your voice its calmful, sorta like an ASMR tone and no loud music intro its all just calmful cooking! Happy thanksgiving!!
Also brown the flour for a minute or so , adds more flavor , also helps to add a touch of fat before the flour , like butter or bacon fat ( old recipe , trust me its amazing) so fat, flour , let brown , add bird juice , no water . bring to boil . reduce . its gravy !
To make gravy pour the drippings into an oil separator. take the oil that floats and separates to the top then add it to the flour in your pot cook until is light brown to make a roux. Add the seperated broth to the roux to make gravy.
The last few years I've brined a fresh turkey and smoked it in a Kamado Joe. For gravy I heat drippings in one pan and do the flour-butter roux in another pan. Add some water or chicken stock to the drippings while it heats and taste for saltiness then pour it into the roux, bring to a slight boil while stirring or whisking. Hope you all have a blessed Thanksgiving.
@ I’ve used the Kinder’s brine kit for a few years now. It’s good but this year I’m going to try dry brining and rubbing with butter. Smoking is delicious but the skin always turns out rubbery. Which is why I’ll smoke at 250-300 and then open the vents to pump up the cooking temperature when the internal temperature in the thigh gets to 160. Cheers!
We had one for our Thanksgiving. We have ours early. It was actually really good. It was not dry at all ,which is what most people would worry about. Not too spicy either ,but a nice peppery flavor.
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure). The easy way to see past your misapprehension is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting. The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
Hi Emmy! Louisiana girly here. I don't know about other Popeyes across the state, but our local Popeyes has always done a special fried turkey around the holidays. It's fried fresh in-store and you pick it up on the day of. You have to place your orders in advance, but I believe it's around $40 for it, so if you can make it down our way for the holidays, I bet you'd be much more satisfied with the quality of the bird!
My grocery store sells frozen turkey for 29 cents a pound right now. I get a 15 lb turkey for less than $5 and I can rub my own spices on it instead of paying Popeye's an extra $50 to do it. I have one thawing out now and 4 more in my chest freezer to make soup and stock with later.
@@Linda-qp9kp Yeah I had to spend $35 on other stuff, but that's not hard to do these days. Just about every trip for the last few weeks I spent enough to add another turkey on for about $4.
Vons used to give a turkey for every 25 dollars you spend. IT was great. We used to do that. Don't know if they still do that or reduce price now. I was tempted to get a small turkey but that precooked smoked butterball called my name...haha
Actually, Popeyes has been offering Cajun-style turkeys for Thanksgiving since 2001, not 2021 like you had stated. It’s always been a part of my family’s Thanksgiving dinner tradition since they first offered it. It’s quite tasty, and we use the leftovers to make a yummy turkey noodle soup.
@@JimNortonsAlcoholismthey used to fry them for you at the Popeyes itself actually but I think it got to be too popular and too much for the different franchises over the years so they've decided to just give you the turkey itself but ofc they wouldn't lower the price bc that sounds too much like right
@@JimNortonsAlcoholismSo since it’s already pre-cooked with seasoning before distribution they’re probably factoring that into the cost, plus limited supply during the holidays. Not that it SHOULD be around $60 but it explains why it’s a bit more than your garden variety grocery store bird.
My late mother had a remarkable gift in roasting a turkey. It inevitably turned out overcooked in some areas and raw in others. It made me glad to be a vegetarian. 😅
She was cooking too big of a bird in too hot of an oven. A really huge bird might be best in an oven as cold as 300 degrees. Takes half a day to cook though
If the whole bird presentation is not a concern, I'd carve it first before reheating it in the oven. Considering it's fully cooked, smaller pieces would reheat evenly instead of risking too hot n dry on the outside.
For sure. Once the gravy was thin, I immediately thought, quick thickener, cornstarch, potato starch, arrowroot, etc. (although, I still recommend starting with a roux).
Why would it be frowned upon?? I know maybe if there's too much of it it can leave a corn starch taste in a way that maybe flour wouldn't, but a little corn starch goes a long way when thickening so I can't imagine that happens very often, unless someone new to it just didn't know that and used a ton
I think you might like my parents' trick for making large, water-tight sheets of foil from standard sized kitchen roils. I remember watching them do it at Thanksgiving as a child when I could barely see over the counter. It's like sewing, except the seam is folded. Stack two sheets of the same size foil, shiny sides-together. Then fold the long edges over together about half an inch to create a half-inch folded "seam.". Press down the seam. Make another half-inch fold along that edge to reinforce the seam. Fold it one more time or more to create a barrier that will hold back liquid. Then unfold the top layer, opening it like a book. Open it fully, and press down the seam and you'll have one sheet that is easier to manipulate. I hope you consider trying it. It's such a Thanksgiving-specific memory. I find the tip useful because I can never fit the longer rolls of foil in my drawer.
My Thanksgiving dinner for one will probably consist of oniony cornbread dressing made with cannabis-infused coconut oil, drizzled with Bisto gravy, a British staple. Veriest merriest Thanksgiving, Emmy.
hi Em, next time instead of using foil for a rack, just take a big onion (or whatever cheap root veg you have) slice and use it for a rack. Its great to add flavor plus it doesn't impart any aluminum to the food
I was last week years old when I found out Popeye's sold Cajun turkeys. Looks delicious! I might try it for Christmas. Thanks as always and Happy Thanksgiving to you and yours Emmy!
60 bucks? No, thank you. I spent just under 11 bucks for an 19 pound bird...and I really love putting my own flavouring stuff to it. I love cooking for the holidays!
@@libbyhardel1826 i’m going to spend $150 on things I need to get a Safeway turkey for _free._ Far be it from me to trash someone needing this option, but I personally could never. The parts the chain does for convenience, anyone could do for themselves, even as a novice. I like Emmy showed all that is involved; helpful to many people considering this, I’m sure.
And that's a No thank you for me as well... I been cooking my own turkey for years for a much cheaper price... No Popeyes Turkey for me and have no intentions of buying one... I'm good...
If I bought this I think I would carve it cold and then cook it in a really hot oven in the juices. If you have to do all the hard parts of cooking a turkey but pay 5x as much it's a pretty big waste of money
My friends and I had this on Sunday for our Friendsgiving. A couple thoughts: it took forever to cook! But it was well worth it! The turkey was seasoned to perfection. Many of us aren’t turkey fans but this was really good. I suggest everyone try it.
My friend was just talking about this today. That Popeyes sale turkeys. I thought it was already fully cooked but $60!? You must be truly making good money here online because Gtfo!
It looked wonderful. Even cold this would be great for turkey sandwiches AFTER Thanksgiving day. It can be the best part. Also there is the soup from the rest of the bones and stuff. Yum. I cook turkey and most other poultry breasts down, that makes the juices end up in the breasts and lets gravity help you to achieve that. No one likes dry breasts, right?
Could you make a video about cooking rabbit ? I am from the DDR a country that doesn’t exist anymore. Everyone had own rabbits or chickens so we could have food.❤I’m German 🇩🇪 ❤
I've always wanted to try rabbit. They sell frozen ones at Publix, and I want to get one someday. I'd love it if she did an episode on cooking rabbit.😊
Definitely worth it. I've had so many turkeys in my life and none of them came close to Popeyes. I was surprised. It's a good amount of money but it saves you on all the effort, tastes amazing, and it's so much food and leftovers to go around.
It can sometimes feel like it due to when the month starts and ends! Like if there are five thursdays or if the month starts or ends just before or after thursday your brain often just...adds it to November. Brains are weird like thay.
I made the best turkey I've ever made last week in our smoker. I did a brine and then injected it with butter and creole seasoning (along with my own blend) and smoked it at 185 degrees until it was done. I spatchcocked it first and smoked the backbone along with it in a separate pan. I had a pan of water under it to catch the drippings and add steam. Seriously the best. And the best part was the price - under $10 for a 15- lb. bird!
About the time, I've never cooked turkey in particular, but in my experience it takes longer to do big roasts in small ovens, especially if the recipient you bake it in is cold. It seems counter intuitive because you would think the smaller the oven the less air inside to heat up, and I don't know the exact science behind it, but if whatever you are roasting is real big it takes a longe time for the inside to cook than in a bigger oven.
Hello from SW France. I did find a whole turkey-something that is difficult this time of year. I’m also hoping to find fresh cranberries. We are having Thanksgiving on Saturday as I have medical appointments on Thursday and my husband will be working. We will be having traditional things-stuffing, mashed potatoes and sweet potato casserole. I had a friend bring me a can of pumpkin, so I will make a pumpkin pie. We will have friends coming-a neighbor who is British and a family of 3 who are Norwegian. My Norwegian friends came last year and LOVED the thanksgiving food, especially the sweet potato casserole.
If you're celebrating Thanksgiving, what are you planning to have (especially if it's something non-traditional!?
I think my favorite is REALLY traditional… I’ll be eating sliced canned Cranberry Jelly all night 😂
Cornbread dressing is my favorite 🥰 But can't think of anything non-traditional.
Cornbread dressing with LOTS of turkey gravy!😋
We had our Tgives meal tonight and it was pretty traditional. Turkey and gravy, sausage dressing, green bean casserole, mashed sweet potatoes with a pecan streusel, cranberry sauce, and pumpkin pie!
Turky Gumbo :)
Hey Emmy. Just wanted to pop down into the comments to thank you for saying what brand of thermometer you are using. I am legally blind and can't see well enough to read thermometers. So a sound based thermometer sounds like it could help massively. Thanks for giving the name out! It helps a ton when youtubers do that kind of thing!
Awesome! Glad to help.🧡
@@emmymademe too this is going to help me as well for the same reason 💜💜💜 you're the best as usual
Mad how blind people can actually see enough to watch n type on youtube
@@TophMajora Blind person with a username referancing Toph from Avatar the last airbender. Well met friend. I hope your future cooking adventures are full of success!
Thermoworks makes very highly regarded thermometers. I have a Thermopen for my bread baking.
It was probably the oven that you used. Toaster ovens are not insulated as well as regular oven, so they lose some heat that they make. Also, the heating elements are not as powerful as a regular oven. So when you put in a large bird like that, even if it’s thawed, that’s a lot of cold that the heating element has to work against. Which can increase the amount of time it takes to cook it.
Agree with everything you said.
I've done Cornish Game Hens in a toaster oven, but a turkey is just too big.
It's like crowding a pan when trying to brown something. You need space.
💯 agree
I agree💖
Yeah like.....I question so hard why she used a TOASTER OVEN!!....like...holy shit ive never seen ANYONE used a Toaster Oven like its just a normal oven.... also she put that damn turkey in such a small pan!! It totally makes me question if shes EVER made a Thanksgiving Turkey before or if this is LITERALLY her first time
I quite literally had to turn the video off, i just can't....she literally read the directions WORD FOR WORD which said CONVENTIONAL OVEN...and she still used a toaster oven
@@MyrathosghostBe nice, Emmy is a national treasure!
My local Popeyes used to sell fresh, deep fried Cajun turkeys. They were absolutely delicious. Unfortunately, they only sell the frozen kind now.
agreed! they're so popular now.
@donnanoe6736 I'm appalled at the price tag and I have to cook it??!!!
@nilasmith8801 it is fully cooked it says so you could just cut chunks off and microwave it i suppose.
Born and raised Cajun, Cajun food is usually seasoned well, but not so much pepper hot. I think people think we eat our food super hot, not the case. Just seasoned well.
It is spicier than creole food, though, on average. But when the dish is supposed to have a kick and the whole family likes it spicy, it can get pretty hot imo
When Cajuns, Creoles or Latinos tell me that something is not spicy I expect it to take the top of my head off. Ya'll can handle some spice that the rest of us can't!
I think this is dependent upon the household tradition. At my house we use plenty of cayenne, so it's definitely got kick.
@ I use cayenne as well, but it’s not so hot you can’t take it. When it’s so hot you can’t taste the food, it’s too hot.but I know some people can tolerate more than others. But generally speaking Cajun food is more tasty than hot , at least in my area. But the heat is definitely a personal preference.
I think some people don't season food well, so in their mind flavor equals spicy.
About the turkey taking longer to cook. It's because you used a small oven. When you put the cold turkey in, it dropped the oven temperature down. And it took longer to bring the temperature up. I learned that lesson when I put a frozen lasagna in my toaster oven and it took almost 2 hours to cook instead of one hour.
That oven is much bigger than it seems to be!!
It’s bigger on the inside then the outside
It's Dr. Who's oven.
@@jaybrown4753 beat me too it 😆
@chartle1 haha. And it's great when you don't have to explain the joke. 😁
Breville ovens and microwaves are the best ❤️
I bought the Brevill oven because I saw it on your channel. It’s honestly the best thing ever! I can’t believe you got that Turkey in there. Amazing
YAY! I'm glad you like it as much as I do.
My Breville appliances will outlive me.
@@emmymade Cooking a Turkey in an oven bag is the best way to go. The turkey will never be dry ever.
I got one (independently, and then pointed excitedly at the screen when I started watching Emmy!) in 2017, it died after almost exactly 3 years, but we loved it so much we decided to get another one anyway and this one has lasted 4 and going strong so must have been a fluke. It's the best thing ever - so huge and versatile.
I work at Kroger and I saw these the other day and I had to do a double take. I was like, a Popeyes turkey?? What?? So that’s pretty cool that you did a video on it cause I was curious! Lol but yea for anyone wanting one, you can get them at Kroger too. They are 54.99 there as well. I’m not sure if other grocery stores have them too. Also, HAPPY THANKSGIVING EMMY!! ❤🦃
The Popeyes turkey actually tastes like Popeyes chicken though. I don't know what Emmy is talking about. These are great.
Wow they’re at Kroger too?! Shweeet 🥘💙
Yeah I found out after I ordered mines for 99 bucks.
They’re not new my mom used to get them back in the 2010s for thanksgiving. I think selling them at Kroger is new though.
I’ve bought this turkey for the last 3 years and we love it. I’ve never had an issue with it being dry and have never had to cook it that long. Maybe it was the size of your oven (circulation) and the amount of time you cooked it that caused the dryness. It doesn’t taste like a rotisserie chicken to me at all either.
Yeah, my mom gets these and we never have a problem with it being dry.
How long should I cook mine?
@@yp5ee I cook mine on 375 covered for 1 1/2 hours.. I usually baste my turkey every 20 minutes …Uncover and cook additional 30.. Basting every 10 minutes.. if you like a nice crunch of skin on top, cook on broil the last 5-10 minutes.. Keep a close eye on it tho!
@ thank you
Same here. Usually, about an hour and a half is all it takes. Hers was probably still frozen in the middle. Either way, it’s just heat and serve and they are very good.
You have to make sure your refrigerator temperature is at normal standards because personally speaking my refrigerator is set to a little colder so sometimes when things are in my refrigerator, they can freeze if they’re in the back like eggs or milk. Let it sit out and come to room for a little minute, maybe a good 30 to 45 minutes before it in the oven.
Thank you for this tip. It comes in handy for me. I only have a 4 cu fridge. It gets colder than others.
ABSOLUTELY! It's worth it. We've been having Popeye's Turkey for Thanksgiving for years and years.....Best turkey ever. So easy to bake and tender and so much taste and the dripping are amazing in the gravy! I've literally driven 3 hours to buy usually 2, and head back home another 3 hours. A family tradition.
I wish I had known about this earlier. I would've bought this a while ago and left it in the freezer 😂 Now they're sold out. So I believe people when they say they're good
I deep fry turkeys every year. Driving 6 hours to buy turkeys!? 😭
How have you had this for years when it has just recently came out ?
@@lorenanikki82 Just looked it up. Said they've been selling them for 20 years.
@@shari5138 No one should impugn family tradition, but for 1/6-1/3 of the price, you can do this yourself and much better. Even if money is no object, like I said, on your own is not only better, but you can take pride in pulling it off. Win/win/win
In my opinion, and I’ve only catered for over a decade. If, when you used your probe, and left the very small oven door ajar at all, that will slow down your cooking time, as will the size of your oven. You need enough room to circulate the heat around the bird. I think either the bird was too big or the oven too small. That saying, I love your videos. Happy Holidays.
My thought too. I'm surprised it works as well as it does for all the baking done on this channel.
She should have heated up the ceramic platter too. They cook like cast iron, and I always preheat mine.
Thought that as well, that little oven is not big enough for a turkey that size it left no room for circulation.
Great points! Big items as this turkey probably need the larger oven space to allow the needed heat circulation. The small oven will not allow the heat circulation that that the turkey needs.
I'm almost surprised the bird turned out as nice as it did with that comically small oven. That thing must have been running hard to keep the temp right
Bought it a couple years ago. Lesson one is buy it the moment they go on sale. After that the price will go up. They also may vary in price from store to store. Also stores only get x amount of turkeys. I paid $60 when I got mine years ago. The starting price was $44.99! That tells you I waited until they were almost out of turkeys. Yes silly me. Anyway, the turkey was frozen. I thawed it for days as above. You also have to remove the giblets and the package. You can finish the thaw process of the turkey on a counter top overnight. The turkey is slightly precooked. They smoke it (so they say) and flash fry it (so they say) before packaging it. That wasn’t what I saw upon opening the package. Cooking it turned out to be the same as any other turkey. Based on the weight you determine the time. Definitely keep it covered for part of the time, but do not allow the foil to touch the turkey! In the final hour of cooking the foil on top can be removed to allow the browning process to start. The biggest thing is do not overcook this turkey. They can dry out easily if overcooked. They can overcook easily as they are precooked. I learned the hard way. Lastly, be careful if you have issues with sodium! The turkey is kind of salty for some.
Sidenote: please take the leg ties off before cooking. Don’t leave it on like Emmy did🫣😂
Use a piece of fresh string or wire. The plastic one on the turkey will melt!
17:03 reminded you so much of a rotisserie chicken that you called it a chicken. hehe
We bought one of these last year and it was delicious, juicy and very easy to make. I can't handle all the prep for a big bird anymore so telling my husband to just plop it in the roasting pan, cover it with inserted thermoprobe and let it go is so much easier. I think maybe you had to cook it too long because it might not have been thawed on the inside, but also that tiny oven might not have been able to handle such a big load in it as easily as a conventional oven. Ours was done in 2 hours. I will say that we let ours thaw for 5 days and even then and extra day wouldn't have hurt. I also made standard gravy with a roux that used the pan juices for liquid.
BTW we bought another for this year and already started the thawing.
I also think the size of her countertop oven is partially at cause here. Not a lot of room for hot air to circulate around that massive bird in there.
@@chrissymorin I said the same thing! But I’m glad she cooked it that way since that is all some people may have.
@@chrissymorin yes her oven on that top is WAY TOO small.
The best way to make a moist flavorful turkey is using the Zatarain brand Cajun Injector Marinade method.
I use the Zatarain Creole Butter marinade and I only make turkey breasts, since no one likes dark meat in our family.
I've been using this method for over 20 years. Plus we deep fry our turkey, and it is never dry. Unfortunately, none of my in-laws could cook their way out of a paper bag, so I had been stuck making the whole entire meal for about 10 people, for over 20+ years.
My husband's parents passed away about 15 yrs ago so I retired from cooking family meals and now just cook for my husband and myself.
I first learned about Cajun deep fried turkey from my older brother who lived in New Orleans for most of my life.
Holiday turkeys have never been the same since I learned this seasoning and cooking method.
IMO it's the best turkey you'll ever eat.
Did you cook that in the little oven in your studio? I would recommend a roaster or a full-sized oven for anybody attempting this at home. I would guess the length of time baking caused your turkey to dry out more than is ideal.
I literally just clicked on this video to say yes. Yes it is. I don't even have to watch. I've had this turkey the last two thanksgivings and I'm never going back.
Enmys voice is so asmr
🧡
Yes i love her voice its so nice
Emmy answering the questions we all want to know!
Hey Emmy, I also have the Breville oven and I have found through trial and error it's just not strong enough compared to the standard big kitchen oven for larger items like giant roasts and heavy crocks - they act too much as a heat sink and take much longer to cook in the smaller oven, which can't keep up. Might explain the longer cook time for this turkey as well as in your cold oven bread video with the ceramic crock. Wishing you a happy holiday ahead!
Agreed, every time you open the door you’re letting most of the heat out. Emmy your oven is too small for a bird that size. 😅
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure).
The easy way to see past your misperception is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting.
The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
I remember when Popeye's used to offer fried turkeys. Might have only been in Louisiana or maybe just the New Orleans area.
They were damn tasty and weren't over-priced... at least 25 years ago.
I live in Louisville, KY. I used to get the fried turkey here as well. Always delicious.
We had them in Virginia also
Dallas area years ago
Too funny Emmy, you called it chicken two times, lol!!😊 Like the other commenter I remember when they offered deep fried turkeys back when. I never got one I had always deep fried my own it's still the best way to cook a turkey you get the most moist wonderful bird it's like a totally different bird when you deep fry. This did look like a lot of work and I didn't think it would heat up properly in an hour and a half. Just too dense for the heat to get through, 3 hours would be more like it. Thank you for an informative video!
@@kimkayoda7454 Back when I got them from Popeye's, the price was affordable compared to having the equipment, oils and time. Ya gotta pick yer battles! 😁
I'm sorry, but I could never see myself spending $50 on that, especially if I have to recook it. I can get one for $12 at the local store, dress or season it how I want, and would still have to cook it, so... I really see no point. But, thank you for trying it for us, Emmy!
Agreed. I love to cook, and Thanksgiving is my favorite holiday to cook for. It’s my Super Bowl. I would hate to have the joy of roasting the turkey taken away from me. I don’t think my entire grocery list for Thanksgiving this year was over $60!
A big fat NO to Popeye's. A raw turkey only needs and hour per 6 lbs at 350, so a 20 lb needs 3 hours and 20 minutes vs. that one took 3 hours. I leave our usual 23 lbs in for just shy of 4 hours. HEB and Walmart have them for .88 cents again this year so that's $20. We've usually stay between $30-33 with a big turkey (freezer leftovers) and everything. It was in a salty brine the whole time at the store so I've never seasoned one but people are free to dig through the spice cabinet but no one has complained.
What Emmy paid Popeyes should have offered sides too
@@heddystgeorge3756 definitely!!
@@bettyir4302 the only seasoning I usually do, is some salt, pepper, garlic powder, onion powder, and several pats of butter just under the skin all over the bird, and it's so good lol but yes ma'am, I agree. Much better just to buy one from the grocery store.
emmy givin honorary latina with the shirt!!
🧡🦁🧡🦁🧡🦁🧡🦁
Why ? My thought was Leo ♌️
@@michelleboldan5it reminded her of Leo Messi
never seen a latina with that shirt
Happy Thanksgiving 🦃, for a moist turkey (or even chicken) breast, cook it breast side down, the breastsits in the juices and then about 30-45 minutes before its done flip it back onto its back.
Breast side down!!
This is how my mother cooks her turkeys. It does make a huge difference in the moisture of the breast.
It’s so good! And we were never into the idea of the pretty whole turkey brought to the table in my family… the upside down method does make the top skin kinda ugly 😂
I suspect the problem with the cooking time was the size of the food compared to the table-top oven volume. There's just not enough hot air around that big mass of meat to efficiently transfer the heat to it. I think it would go better in a standard oven.
I cooked one in a microwave one year and it barely fit (thankfully no silly turn table taking up space) and it came out perfect.
@@bettyir4302 A microwave is an entirely different cooking process than a conventional oven.
It's not an oven, it's an air fryer
@@avashnea It's a table-top convection oven. It still doesn't have enough thermal mass in the air for that much meat.
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure).
The easy way to see past your misperception is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting.
The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
7:42 "Girl... YES" 😂 I felt that. She fit
Literally was just going to comment that😂
This video is so good, she was obviously not impressed but her kindness would not allow her to disgrace Popeyes’s🤣
That looks so good! I've never tried making my own turkey, it seems so overwhelming, but your videos explains things so well I feel like now I'd be able to try making one. LOL.
Practice on a chicken. Turkey is basically like cooking a giant chicken. You can do it!
EMMY! I love your content; it's wonderful and so are you! Also, the turkey took longer, not because of the thawing time but because of the size of the oven.
Just a tip, (20 year, professional chef here) next time turn the temp up to about 385° or so, and it should cook to the 140-150° temp in the allotted time frame. It looked wonderful and I'm super jealous of your beautiful rosemary! It's so hearty and gorgeous I thought it was fake and then noticed the plant in the background! You're wonderful. Happy holidays, beautiful queen! 🧡
We're grateful for you, Emmy! Thank you for all your hard work in putting together these incredible videos. Happy Thanksgiving to you, your family, and all the Emmy fans out there; I hope your day is full of love, laughter, and happiness! ❤
Your oven is like a Tardis. It's bigger on the inside. I can't believe that turkey fit in that little thing.😂
A fellow Whovian! “Who’s” your favorite doctor? Mine is Ten!
@tarabooartarmy3654 Mine, too. Absolutely love David Tennant.😍
David Tennet is absolutely the best but my husband thinks that 11th Matt Smith is the gold standard. Rose is my favorite companion.
@@shayisenor6896 Rose is also my favorite companion! Matt Smith was okay. I loved Amy. Eccleston was also good. Too bad he only had one season.
@shayisenor6896 I think Rose will always be his one true love. And I really liked her, but Catherine Tate's Donna is my favorite companion. Her and David had such good chemistry and are so funny together. Matt Smith is my second favorite doctor.😊
Happy Thanksgiving Emmy and all the followers who celebrate ❤
Happy Thansgiving to you too.
First time i see one of your videos and it's so soothing to hear you talk and explain! No over the top editing or forced facial expressions . Can't wait to discover your channel even more!
Emmy, quick, funny story. As a very young wife, cooking my first Thanksgiving turkey, I actually cooked it upside down lol. I had no clue what I was doing. However, that turkey breast was the most juicy I've ever had, even to this day, 25 years later! I just might have to reenact my happy accident! Happy Holidays to you and yours ❤
Yes, cooking turkey or chicken breast side down helps make it juicy. All the fat and juices move down during cooking and go into the breast meat. Mmm!
It took longer to cook because you cooked it in a small tabletop oven. If it had been cooked in a regular size oven, it would have cooked in the allowed time.
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure).
The easy way to see past your misapprehension is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting.
The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
@@vaffangool9196 no, because table top oven are notorious to dissipate heat. Hardly a closed system lol.
My employer gifted us $20 grocery certificates for our turkeys and sides. I got a bone-in breast and some basic sides. Fresh baked Sally Lunn bread and pumpkin and pecan pies will be the indulgences this year. I definitely prefer breast meat!
Our employer used to give us a turkey for Thanksgiving and a ham for Christmas. Later we started getting gift cards to a local grocery store to buy our Thanksgiving fixings
I've been watching your videos all day :D I'm so happy you just posted.
Side note. I've been watching you since i was 16 years old and I'm 28 now. I bought my first poppin cookin because of you haha.
🧡🧡🧡🧡🧡🧡🧡
I have a Popeyes turkey this year as well and I’m about to start my thawing process now. Thanks for this awesome video!
No...I SWEAR Thanksgiving happened on the THIRD THURSDAY of November...
Wow this video really got my attention, what an interesting kitchen adventure! I am now inspired to make real gravy one day too. Hope Emmy has enough turkey ideas to eat it all or enough people to share the food with!😅💕
She really makes it seem approachable when it seems like an intimidating thing to make!
Rather than foil, I just put some uncooked whole carrots and quartered potatoes on the bottom. They soak up juice and become a delicious side.
That countertop oven deserves an award or something 😂
Happy Thanksgiving Emmy to you and you family 🦃
You seem like you'd be a neat friend, straight forward, real, & fun, not to mention a good cook!
Remember: Flour/fire and cornstarch cold water! FF - CC you needed to heat the water first and heat it.
Wow that is a good looking Turkey, and also i just subbed bc i love your voice its calmful, sorta like an ASMR tone and no loud music intro its all just calmful cooking! Happy thanksgiving!!
Secret is to add liquid to the flower cold so it doesn’t make lumps
Also brown the flour for a minute or so , adds more flavor , also helps to add a touch of fat before the flour , like butter or bacon fat ( old recipe , trust me its amazing) so fat, flour , let brown , add bird juice , no water . bring to boil . reduce . its gravy !
can also add corn starch to cold liquid , mix , then add to flour mix and it does the same thing just without the flour .
@@snarky4lyfe144 that’s what I said lol
Such a huge secret, you must be a disgruntled employee of the CIA
@ Shut it 🤣
To make gravy pour the drippings into an oil separator. take the oil that floats and separates to the top then add it to the flour in your pot cook until is light brown to make a roux. Add the seperated broth to the roux to make gravy.
The last few years I've brined a fresh turkey and smoked it in a Kamado Joe. For gravy I heat drippings in one pan and do the flour-butter roux in another pan. Add some water or chicken stock to the drippings while it heats and taste for saltiness then pour it into the roux, bring to a slight boil while stirring or whisking. Hope you all have a blessed Thanksgiving.
Kamado Joe as well here - What's your process & time on smoking big bird? Thank You.
@ I’ve used the Kinder’s brine kit for a few years now. It’s good but this year I’m going to try dry brining and rubbing with butter. Smoking is delicious but the skin always turns out rubbery. Which is why I’ll smoke at 250-300 and then open the vents to pump up the cooking temperature when the internal temperature in the thigh gets to 160. Cheers!
We had one for our Thanksgiving. We have ours early. It was actually really good. It was not dry at all ,which is what most people would worry about. Not too spicy either ,but a nice peppery flavor.
It probably took so long to reheat because you weren't using a full-size oven. It makes a big difference.
Thermodynamics begs to differ. All you're doing is transferring kinetic energy from the heated mass of air within the oven into the lower-energy (colder temperature) mass of the bird. In a closed system, a smaller volume means a smaller thermal mass of heated air, therefore a smaller store of energy that can be transferred to the bird before it and the mass of air in the oven reach the same temperature (i.e. thermal equilibrium). However, because the heating element in any kitchen oven is more than capable of constantly reintroducing ample energy into the system to maintain a constant air temperature (in this case 350°), energy is transferred from the air to the bird at the same rate regardless of the volume of air in the box (obviously assuming constant pressure).
The easy way to see past your misapprehension is to consider whether a handful of frozen dumplings will cook faster in 5 quarts of boiling water (i.e., a constant 212°) than it would in 1 quart of boiling water. The only difference is in the amount of time-if any-that it takes the smaller volume water to come back up to a boil. After that initial restoration of temperature, the volume of water is entirely irrelevant for the remainder of the cooking period. Moreover, just as you would turn up the flame to minimise the restoration interval, any oven would immediately put more power through the heating element if the air temperature falls below its thermostat setting.
The harder way is to apply the formula Q= mcΔT, where Q is the symbol for heat transfer, m is the mass of the substance, and ΔT is the difference in temperatures. The symbol c is a constant representing specific heat, an attribute which varies according to material and phase.
Hi Emmy! Louisiana girly here. I don't know about other Popeyes across the state, but our local Popeyes has always done a special fried turkey around the holidays. It's fried fresh in-store and you pick it up on the day of. You have to place your orders in advance, but I believe it's around $40 for it, so if you can make it down our way for the holidays, I bet you'd be much more satisfied with the quality of the bird!
My grocery store sells frozen turkey for 29 cents a pound right now. I get a 15 lb turkey for less than $5 and I can rub my own spices on it instead of paying Popeye's an extra $50 to do it. I have one thawing out now and 4 more in my chest freezer to make soup and stock with later.
.29 per pound is amazing! The lowest where I live is .57 but they make you buy 25$ of stuff first in order to get that price.
@@Linda-qp9kp Yeah I had to spend $35 on other stuff, but that's not hard to do these days. Just about every trip for the last few weeks I spent enough to add another turkey on for about $4.
Vons used to give a turkey for every 25 dollars you spend. IT was great. We used to do that. Don't know if they still do that or reduce price now. I was tempted to get a small turkey but that precooked smoked butterball called my name...haha
Thanks for the review. My husband was just saying he wanted to try this.
Actually, Popeyes has been offering Cajun-style turkeys for Thanksgiving since 2001, not 2021 like you had stated. It’s always been a part of my family’s Thanksgiving dinner tradition since they first offered it. It’s quite tasty, and we use the leftovers to make a yummy turkey noodle soup.
That's what I thought! We have gotten this turkey multiple times, and I knew it was way before 2021 that we were getting it.
Why is it so expensive for not being cooked?
@@JimNortonsAlcoholismthey used to fry them for you at the Popeyes itself actually but I think it got to be too popular and too much for the different franchises over the years so they've decided to just give you the turkey itself but ofc they wouldn't lower the price bc that sounds too much like right
@@JimNortonsAlcoholismSo since it’s already pre-cooked with seasoning before distribution they’re probably factoring that into the cost, plus limited supply during the holidays.
Not that it SHOULD be around $60 but it explains why it’s a bit more than your garden variety grocery store bird.
Turkey cost 49¢ lb. Debone it. It cooks in 90 minutes total.
My late mother had a remarkable gift in roasting a turkey. It inevitably turned out overcooked in some areas and raw in others. It made me glad to be a vegetarian. 😅
Spatchcock your bird and rejoin the carnivores. 😆
She was cooking too big of a bird in too hot of an oven. A really huge bird might be best in an oven as cold as 300 degrees. Takes half a day to cook though
You never have to guess if someone is a vegetarian... they tell you.
Not enough airflow around turkey in that tiny oven. Needed a larger oven.
HAPPY THANKSGIVING 🦃 Everyone
Happy Thanksgiving 🦃
Emmy giving us the reviews we need
Time for turkey sandwiches. I'm not sure if you got my reply yesterday evening. I made the onion boil. They were delicious!
You're glowing, Emmy!
Agreed. Pregnant?
Agreed. Pregnant?
If the whole bird presentation is not a concern, I'd carve it first before reheating it in the oven. Considering it's fully cooked, smaller pieces would reheat evenly instead of risking too hot n dry on the outside.
I agree, great idea!
Happy Thanksgiving Emily and everyone else too. Good Video
Forget the flour, corn starch slurry may be looked down upon but it's foolproof.
For sure. Once the gravy was thin, I immediately thought, quick thickener, cornstarch, potato starch, arrowroot, etc. (although, I still recommend starting with a roux).
Why would it be frowned upon?? I know maybe if there's too much of it it can leave a corn starch taste in a way that maybe flour wouldn't, but a little corn starch goes a long way when thickening so I can't imagine that happens very often, unless someone new to it just didn't know that and used a ton
@ashleyjohnson9651 "real cooks" don't like it cause it's easy.
@@jaybrown4753 Well, that was an explanation I wasn’t expecting LOL, but thanks for the reply.
My family always did a flour slurry
Great video, I'm trying one myself this year. Do you think it's safe to freeze the leftovers?
I think you might like my parents' trick for making large, water-tight sheets of foil from standard sized kitchen roils. I remember watching them do it at Thanksgiving as a child when I could barely see over the counter.
It's like sewing, except the seam is folded. Stack two sheets of the same size foil, shiny sides-together. Then fold the long edges over together about half an inch to create a half-inch folded "seam.". Press down the seam. Make another half-inch fold along that edge to reinforce the seam. Fold it one more time or more to create a barrier that will hold back liquid.
Then unfold the top layer, opening it like a book. Open it fully, and press down the seam and you'll have one sheet that is easier to manipulate.
I hope you consider trying it. It's such a Thanksgiving-specific memory. I find the tip useful because I can never fit the longer rolls of foil in my drawer.
Happy Thanksgiving! 🍁
My Thanksgiving dinner for one will probably consist of oniony cornbread dressing made with cannabis-infused coconut oil, drizzled with Bisto gravy, a British staple. Veriest merriest Thanksgiving, Emmy.
Happy Thanksgiving to you!
hi Em, next time instead of using foil for a rack, just take a big onion (or whatever cheap root veg you have) slice and use it for a rack. Its great to add flavor plus it doesn't impart any aluminum to the food
$60 for a turkey ? Yeah no 😂
I was last week years old when I found out Popeye's sold Cajun turkeys. Looks delicious! I might try it for Christmas. Thanks as always and Happy Thanksgiving to you and yours Emmy!
60 bucks? No, thank you. I spent just under 11 bucks for an 19 pound bird...and I really love putting my own flavouring stuff to it. I love cooking for the holidays!
I was gonna say turkeys are SO CHEAP! I have 2 local grocery stores, .69 cents a pound and whole turkeys $3.99 when spend $35
@@libbyhardel1826 i’m going to spend $150 on things I need to get a Safeway turkey for _free._ Far be it from me to trash someone needing this option, but I personally could never. The parts the chain does for convenience, anyone could do for themselves, even as a novice. I like Emmy showed all that is involved; helpful to many people considering this, I’m sure.
We've all been to someone's house that can't cook to save their life. This is for them, but also the people forced to eat their cooking.
And that's a No thank you for me as well... I been cooking my own turkey for years for a much cheaper price... No Popeyes Turkey for me and have no intentions of buying one... I'm good...
If I bought this I think I would carve it cold and then cook it in a really hot oven in the juices. If you have to do all the hard parts of cooking a turkey but pay 5x as much it's a pretty big waste of money
🦃Happy & safe Thanksgiving to you, Emmy, & your family!!🦃🦃🌼🐝🌻
They have them at our local Kroger for $54
Being from New Orleans, I make a roux first then add drippings.
Happy Thanksgiving. Thanks for sharing your video, I have usually wonder about that.
Great video, Emmy. After all this years, still a delight to watch your video for a genuine review.
Loved the snake coil rack!
HAPPY THANKSGIVING EMMY!
Grateful you tried it. I am ok with not spending all that money for a meh turkey lol. ✌🏻💜
I really need to get a thermometer like yours with the beeper. That's handy. Your videos give great ideas!
I can’t stop saying “What?!” watching this
Im not seeing you on my algorithm anymore I missed your content. I'm about to go binge
My friends and I had this on Sunday for our Friendsgiving. A couple thoughts: it took forever to cook! But it was well worth it! The turkey was seasoned to perfection. Many of us aren’t turkey fans but this was really good. I suggest everyone try it.
“Time for turkey sandwiches!" :P
My friend was just talking about this today. That Popeyes sale turkeys. I thought it was already fully cooked but $60!? You must be truly making good money here online because Gtfo!
It looked wonderful. Even cold this would be great for turkey sandwiches AFTER Thanksgiving day. It can be the best part. Also there is the soup from the rest of the bones and stuff. Yum. I cook turkey and most other poultry breasts down, that makes the juices end up in the breasts and lets gravity help you to achieve that. No one likes dry breasts, right?
Hi. I REALLY love your shirt! Where did you get it?
Thank you! I found it in kids section at the thrift store.😆🦁👕
So much work for a "premade" turkey 😂😂 and it's dry.
Next time bake the turkey upside down , laying on the turkey breast side down, The juice is go down into the breast so you will not have a dry turkey.
Could you make a video about cooking rabbit ? I am from the DDR a country that doesn’t exist anymore. Everyone had own rabbits or chickens so we could have food.❤I’m German 🇩🇪 ❤
In much of North America rabbits are considered pets. Emmy could lose subscribers
@ 😅
@ you poor spoiled thing
I've always wanted to try rabbit. They sell frozen ones at Publix, and I want to get one someday. I'd love it if she did an episode on cooking rabbit.😊
@ ja it’s totally normal food for some people.. including me. And my favourite meat
Definitely worth it. I've had so many turkeys in my life and none of them came close to Popeyes. I was surprised. It's a good amount of money but it saves you on all the effort, tastes amazing, and it's so much food and leftovers to go around.
I always thought thanksgiving was the 3rd Thursday, did we switch timelines again? 😭😭
It can sometimes feel like it due to when the month starts and ends! Like if there are five thursdays or if the month starts or ends just before or after thursday your brain often just...adds it to November. Brains are weird like thay.
Yes, probably.
Hello old earther i agree
I made the best turkey I've ever made last week in our smoker. I did a brine and then injected it with butter and creole seasoning (along with my own blend) and smoked it at 185 degrees until it was done. I spatchcocked it first and smoked the backbone along with it in a separate pan. I had a pan of water under it to catch the drippings and add steam. Seriously the best. And the best part was the price - under $10 for a 15- lb. bird!
Hey Emmy- have always been curious too
I thought about getting one this year
About the time, I've never cooked turkey in particular, but in my experience it takes longer to do big roasts in small ovens, especially if the recipient you bake it in is cold. It seems counter intuitive because you would think the smaller the oven the less air inside to heat up, and I don't know the exact science behind it, but if whatever you are roasting is real big it takes a longe time for the inside to cook than in a bigger oven.
Hello from SW France. I did find a whole turkey-something that is difficult this time of year. I’m also hoping to find fresh cranberries. We are having Thanksgiving on Saturday as I have medical appointments on Thursday and my husband will be working. We will be having traditional things-stuffing, mashed potatoes and sweet potato casserole. I had a friend bring me a can of pumpkin, so I will make a pumpkin pie. We will have friends coming-a neighbor who is British and a family of 3 who are Norwegian. My Norwegian friends came last year and LOVED the thanksgiving food, especially the sweet potato casserole.
That sounds so fun. I would love to eat the traditional holiday foods of different countries. That sounds like a wonderful time.
I love your shirt! Where did you get it?