What I like about the recipe is how it has a very elaborate plan to bring the turkey out in the most effective way yet retains the essence of having the crown as a centerpiece. The thought process behind is so elegant, nothing comes to waste, and everything serves a purpose.
Evan, you really delivered on this one!!! As usual, I learned things I didn't even know I needed to learn. :) The last few years I've experimented with buying turkey necks, wings etc. to make the broth without waiting until the actual holiday. I can't wait to try your technique for better flavor. But the highlight for me is all the luscious meat you were able to get from those legs. In our family there is never enough non-dehydrated dark meat to go around for those who prefer it. It always just ends up in the soup pot. I'm not in charge of the turkey this year, but I think I will get some legs and follow your directions and supplement the dark meat supply. The other thing you mentioned that brings my highest approval is doing so much of the work before the holiday. I'm not cut out to be the holiday cook/martyr like so many home chefs. And why do it that way when I can get superior results by doing most of it ahead of time? Thanks again! :)
thanks magical internet chef, I'm def going to try this. My family always does deep fried turkey now but it will be nice to return to a nice roasted one. Really great video and camera work! So many tips
Listen. I need you to befriend Kenji, because I feel like you wonderful nerds would have entirely too much fun. Can y'all imagine? Evan, 100% coordinated and professional. Kenji, making carbonara at midnight just flinging pans into the sink when he's done. Glorious. Odd Couple Kitchen, make it happen!
That gravy is too watery (for me)! I think it definitely still needs a roux.. Gravy should be thick enough not to run off the turkey and pool on the plate
You're using the ingredient to it's fullest potential, and I hate to see people using store-bought chicken broth, when they could have used the ingredient being cooked to make the broth. Also hate to see them brining a turkey since turkey is best if it's under-salted, and the gravy made salty enough to compensate.
What I like about the recipe is how it has a very elaborate plan to bring the turkey out in the most effective way yet retains the essence of having the crown as a centerpiece. The thought process behind is so elegant, nothing comes to waste, and everything serves a purpose.
you're my new favourite youtuber :)
Evan, you really delivered on this one!!! As usual, I learned things I didn't even know I needed to learn. :) The last few years I've experimented with buying turkey necks, wings etc. to make the broth without waiting until the actual holiday. I can't wait to try your technique for better flavor. But the highlight for me is all the luscious meat you were able to get from those legs. In our family there is never enough non-dehydrated dark meat to go around for those who prefer it. It always just ends up in the soup pot. I'm not in charge of the turkey this year, but I think I will get some legs and follow your directions and supplement the dark meat supply. The other thing you mentioned that brings my highest approval is doing so much of the work before the holiday. I'm not cut out to be the holiday cook/martyr like so many home chefs. And why do it that way when I can get superior results by doing most of it ahead of time? Thanks again! :)
thanks magical internet chef, I'm def going to try this. My family always does deep fried turkey now but it will be nice to return to a nice roasted one. Really great video and camera work! So many tips
Listen. I need you to befriend Kenji, because I feel like you wonderful nerds would have entirely too much fun. Can y'all imagine? Evan, 100% coordinated and professional. Kenji, making carbonara at midnight just flinging pans into the sink when he's done. Glorious. Odd Couple Kitchen, make it happen!
I cant tell from the camera angles, did you remove the wings from the crown?
Yes, the wings were removed and added to the roasting tray for the stock. The wing drums were kept on the crown.
Was that a Kellybronze Turkey, by any chance?
Good eye!!! Yes, it was!
what size turkey are you cooking?
That was a six-kilo turkey we used in this recipe.
12:46 tbf if you poured boiling hot oil on me, I wouldnt be hydrated either.
But you'd be crispy. 😂
Nah you gotta carve that thing open for the video man
That gravy is too watery (for me)! I think it definitely still needs a roux.. Gravy should be thick enough not to run off the turkey and pool on the plate
You're using the ingredient to it's fullest potential, and I hate to see people using store-bought chicken broth, when they could have used the ingredient being cooked to make the broth. Also hate to see them brining a turkey since turkey is best if it's under-salted, and the gravy made salty enough to compensate.