F*ck The Whole Bird, I Cook My Turkey Like This Now
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- Опубліковано 1 лис 2022
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Here are 7 reasons why I Carve my turkey (The Take Apart Turkey) before I cook it including how to break down a turkey, how to make turkey stock, and how to roast turkey and make thanksgiving gravy.
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The Take Apart Turkey
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Well you just created a family feud lmao who knew my husband was so attached to the big bird experience? Going on about “not fixing what isn’t broken”, yet even angrier when I point out the best turkey we ever had was the extra one we cooked in the instant pot that one year. Fascinating what some people hold on to, you had me sold 🤷🏾♀️😂
A friend received a larger than usual turkey as a holiday gift from work. She didn't have a pan to cook it in so I suggested she portion it, because logic. She acted like I had suggested she slaughter and stuff her eldest child and serve that instead. Portioning a turkey is a whole paradigm shift, and I am so here for it!
learn2temepraturecontrol. IMO this is nonsense for people that can't figure out how to prepare the meat and set the temperature
Imagine if someone had given her an entire cow😂. The neighborhood would have a feast!
@@cdrom1070 why are you even here if you believe its nonsense?
@@isobel64 tired of people making thanksgiving suck, such a letdown to go to a dinner where there is no turkey on the table. downgrade to a 3 foot tall chirstmas bush too
lmao
Love the show.
Roast your excess turkey at 450* for 25-35 minutes before making the stock. Adds another layer of flavor.
not the bones though, raw bones makes for more flavourful stock
Thank you so much! I never cooked a turkey before so I followed your video step by step. My turkey was a huge success at our family Thanksgiving dinner. My 14 year grandson is a foodie and said it was the best turkey he ever tasted and gave me a plus 11 out of 1-10 rating. That made my day, thanks.
👍😎✊
This is so sweet, hope you had a great Thanksgiving this year also.
Am I ever going to cook Thanksgiving dinner? No. Am I ever going to butcher a turkey? No. Did I watch this video knowing all this? Yes, yes I did.
Why not cook a Thanksgiving dinner? Unless you aren’t American, of course.
@@peytonalexander5300 so “American of you” 🙄
@@KP-sc1nh How so?
@@peytonalexander5300 I'm the youngest in the family, I don't think my house is ever going to be in the Thanksgiving rotation.
@@EiLLo81 Ah gotcha, that’s fair. There’s always friendsgiving though! I just always like encouraging people to cook for the holidays because I find it very fulfilling lol
The title is perfect
I did exactly how you showed, and this is was the absolute best Turkey we have ever had! Honestly, it was so easy to do, the stock was dark and rich, all the sides went into the oven on the three levels of rack placement. My family was in awe. I bought a lovely two second thermometer from a specialty cooking store as well as a 17” Lodge Cast Iron pan to fit the Turkey pieces in. I saved a few pieces of fat and an oops piece of thigh meat that I accidentally cut off on my first attempt at cutting the leg off. I used it to fry up separately with avocado oil for my gravy. I did save the drippings from the large pan as well to make more gravy as I sent some home with my family. I will never roast a Turkey any other way from here on out. Wished this 67 year old woman would have viewed your video earlier. So my Sis was not impressed initially when I was frying the pieces skin side down before placing in the oven. However, during our feast she wanted me to give you an 100 star review. Huh, how about that!! She was like, “Sis, you are so brave to watch a UA-cam guy and make a Turkey for us without testing it out first😅.” Yes, you are brilliant. All pieces were juicy with the skins roasted perfectly.
Please accept my sincerest Thank You for such a memorable experience that will now be passed on to my family for generations to come. The breasts and wings were done first. Just placed them on my wood chop board to rest whilst the legs and thighs continued to roast. When all was done and rested, I served it on a platter with some of the gravy on the bottom, sprinkled some fresh cut sage and savory. Beautiful presentation. You know, family members are still sending me messages about it!
I ordered a young fresh bird from a specialty market in Bend, Oregon. It is a Shelton Turkey. Fresh and just the best. No antibiotics, etc. I got there at 7:00 AM on the 20th, of November, as they go fast even if you ordered one. I guess because they are fresh from the farm and some people don’t show up to pick theirs up. Not me…..I will be there to get mine😳
My Son In Law said to me, “ I am so jealous of your big cast iron pan right now❤.” I love him so much. He is 25 and will be getting one for Christmas. He actually helped me sear the pieces in one of my aprons. He is a keeper for life!
Anyway, thanks again for your brilliant video. You are truly a delight and I wish you all the best as I am awaiting more videos from you❤
I'm just cooking for me and the old man this year, but he insisted on a whole bird. Since it's just the two of us, I am going to experiment with this method. Your finished turkey looks fabulous!
Edited to add: I did it! Butchered that bird just like you taught me! So far so good. He is seasoned and sitting on a sheet tray in my refrigerator.
Edited MONTHS later in response to comments. I confess I looked at more than one video about this and as a result did not crisp the skin in the pan before roasting. Bottom line is that husband felt the skin was not as good as cookinlg the bird whole. My bad. I will try again next November. Honestly, though, speaking as the cook, I thought it was fine.
Get the butcher to spatchcock it.
update please
UPDATE! How did it go, I also have my bird portioned and stock simmering.
We have our Turkey for Christmas in the UK, been trying to get my mum to do this for years, but she insists on doing the whole bird and being disappointed by the results then there's us having to listen to "its awful, isn't it". I cook a lot for her during the year and I'm all like "see? you could do this! see? you could do this!" and she's all like "that's not cooking ¬_¬" Some people, eh?
Polly did us dirty or the turkey killed him and his poor father. RIP the Kents
Jacques Pepin showed this method on one of his cooking shows with Julia Childs. He put the turkey parts on TOP of a bed of stuffing while baking. Makes all the difference in the world.
Thanks! was worried abt the stuffing the whole time!
My mom always did something similar with chicken thighs and rice…
@@Deadbuck73 I had a aunt who did the cut up chicken in a cornbread in a big oven corningware dish its fantastic too
Yesss. Less people are gonna want it. Ew
Hard to butter all those little square pieces of Breads...LOL! 🍞🥖🍗 (...just kidding!!) 🦃
I live by myself and I always buy the biggest turkeys I can find around the holidays. I often butcher two at a time and freeze the parts that I don’t eat right away. I make several different dishes from each part. I found that you can do anything with the legs/thighs that you can do with pork shoulder. Last time I used them in place of pork to make cuban sandwiches. As for the carcass, I don’t bother with aromatics when making stock. I just make a rich gelatinous broth with only water and the turkey parts and get it in the freezer. I add the aromatics when I decide what to make with it. It might be Pho, Avgolemeno, consommé, etc. Sometimes I separate the tenders from breast to make schnitzel. Sometimes I use the skin and rendered fat to make highly addictive cracklings.
Sounds like really efficient use of poultry.
Love this idea because turkey is so cheap the week of and week after Thanksgiving. Makes sense to pick up a couple and cut them up and freeze them.
I've been frying my turkeys for about a decade. Until last year when I tried this method. Hands down this is so much better. Just had to watch again cuz I'm about to throw down another perfect turkey this year. Thanks!
😂 You perfectly described the Thanksgiving run up to the pre meal chaos of the bird that has actually NEVER been presented and carved at the table in all of my 67 years of life.
I’ve been cooking whole chickens this way now for the past couple of years and decided to do Thanksgiving this way this year but it was a hard decision to break tradition. Once I decided - BAM - your video popped in my UA-cam feed. Now I am super excited because you gave me a plan of attack. You’re the man!
Happy Thanksgiving!
Did it and it was the bomb. Guests want the recipe. Don’t worry. I gave you the credit. It was only right.
I had better get started. Doing this for Christmas tomorrow. Do I need kosher salt or can I use sea salt? I really wanted to stuff the turkey, but I like to reduced cooking time. Did you use wine to make the gravy?
This was my first Thanksgiving and decided this was the way to do it. My review: flavor and tenderness was excellent at least as far as turkey goes. Dad asked me twice if this was my first turkey. Mom asked me to make the turkey that was in her freezer for Xmas. Some cons: really stressful when it’s go-time, aka heating up in the pan and needs to go in the oven. I burned my hands several times pulled the pan out of the oven. Also got the smoke alarm going but I suspect that’s because I used olive oil-big mistake people! Use something with a higher smoke point. Then you have to quickly do the gravy and hopefully everything stays warm by the time you’re done or people arrive. Also we were not fans of putting the turkey in the fridge uncovered. We put aluminum foil, not sure if that’s a problem.
This looks seriously delicious! I told my mom we should try this. She agreed it looks great, but her reason why we absolutely can not do this is because she needs to have a picture of her whole turkey right out of the oven lol 🙄 she's stuck in her ways.
Just throw in the picture from last year or any of her favourites.Who will notice?
Always about the pictures on Thanksgiving 🤦🏻♂️🤣
@@ichhabe330 lol perfect
@@nondrowzee always. She gets really into it too. Stands on a chair to get a full aerial view of the entire table lol
Hold the turkey hostage! lol Regardless hope your TG is great.
Where has this been all my Thanksgiving's?! I've been hosting Thanksgiving for over 30 years and this makes the most sense EVER for the turkey! 2022 there's a new bird in town. Thanks for this. I'm extra excited for Thanksgiving now
Made this for a Friendsgiving feast over the weekend with a 21-lb bird. Everyone said it was the best turkey they've ever had! Only downside: everyone ate so much that we all passed out by 10 PM. That tryptophan is no joke lol
I had never cooked a whole turkey before and wanted to try this method. It was absolutely amazing! And the breast came out so moist. Will definitely do this again next go around. The best part of it all was the bird was cooked in a camping oven we picked up off Amazon due to our oven being busted.
My brother got a pterodactyl of a Mennonite turkey 15 years ago that was too big for the oven, and I cooked it in pieces, using the carcass for stock, like you did. Best Thanksgiving ever! I haven't cooked one whole since. Your video, technique, and explanation were all on point, as usual. I have sauce-separator envy so bad right now!
Did you hear the one about the Amish girl who was kicked out of the church? Well, the reason for the excommunication: too Mennonite. 😉
That's hysterical!
@@roberttschaefer 😂
@@DavidHall-ge6nn can you pay for my college
@@SuperLio333 you can pay for your own and a dozen others if you can learn to lick your own eyelids like a lizard doez
I've been doing this for over 20 years. Originally, I did it to fit it in my smoker but then quickly realized all the things you listed and never went back. If you prep the day before, you can put the stock in the fridge and the fat will congeal on top making it easy to remove, plus you can dry brine overnight.
I always make my stock ahead of time and chill it, for the same reason. The fat gets used for the gravy, so there is no need for butter unless you decide to add some later to polish it up.
yeah, the smoker. So far I just BBQ the drumsticks with some smoking oak and make kale & white bean soup. If I had more peeps around I would do the whole bird this way. I was gifted a whole smoked turkey from some place in (Tyler?)Texas that ships them. It was good. I made rice rolls with advocado and green onions with some of it (like sushi california rolls) The marvelous thing about this whole smoked turkey was that the mostly eaten carcass can be cooked in water for broth AFTER Thankgiving and makes an amazing broth. Threw in a can of baked beans and some other things (kale carrots) and it was amazing. Since the turkey is already cooked it doesn't take as much time to free the nice thickening protein rich gelatine from the bones and tendons. So whole smoked turkeys are nice too, but both drumsticks and wings are excellent for smoking and making soup if you can't fit the carcass in your smoker.
This looks great and I say, keep the fat in the gravy!!
I'm going to do mine like this this year, with one exception; it's got to be keto, so the gravy will be different. But it looks so yummy. Watching this made my yummy dinner taco taste even yummier
@@TheOGMattBurns I add shoe polish to polish mine up and and I do it in Krakow just to be sure.
I watched this video 3x. Yesterday I butchered my first turkey and today I cooked it. WOW. Best Turkey ever.
I made this for my birthday and everyone that tried it said it was seasoned perfectly and wasn't dry at all. One of my friends even asked for the recipe! I sent him a link to your video. Thank you for taking the time to make this video!
This was absolutely amazing. Every bit of this was spot on, and a surefire way to make an unforgettable Thanksgiving dinner. I would only add one more step. Roast the carcass at high heat just to get a little browning on it before you add it to the stock pot. Good way to add just a little more body and flavor to the stock. Otherwise, this was a phenomenal video showing probably the best way to cook a turkey. Cudos!
Good call!
Yep, I was thinking the same thing.
Roasting makes a big difference!
My thought, exactly!
@@Babyvalkyie qq
Holy moly. What just happened? This is the best thing I’ve seen for all the reasons mentioned!!! Yes!! Fresh stock, easier seasoning, cooking and serving.
Great technique. I gave the dark meat a 20 min head start and everything came out perfectly cooked and juicy. And the overnight stock was a brilliant idea. What an aroma!
I've been cooking Thanksgiving dinner for 46 years. I'm always open to something new. I did a practice turkey today (yep, you read that correctly) and it was delish. The front-end prep and cooking made for seamless serving.
You are not alone. My wife is doing this turkey today but we did a prime rib for the first time for some other family on Tuesday. Two weeks ago, i did a practice run on another prime rib to get everything perfect. Honestly it resulted in a 3/10. After making some major adjustments this Tuesday, everybody thought the prime rib was too die for and it was truly a 9.5/10. Practice doesn't normally make perfect but it will at least make me competent!
@@EL-em3mn Love it! I made a practice prime rib before the first time I was planning to serve it too. No one seems to mind being the practice guests either. :P
This is Stephen's best season. The HPOA is the most genius book ever. It NEEDS to be in a hardcover version sold through major sellers with lots of bonuses, of course.
If you spatchcock it you can then twine it back together to look like whole bird. I call it frankenturkey
Who knew a recipe could turn into a wonderful memory? i have a grown son with autism. his absolute favorite dinner is buffalo wings. when i presented him with those giant perfectly crisp turkey wings his eyes lit up! it made everyone so happy!
One thing he doesn't mention is some people don't have a large enough oven to cook a whole bird. Christmas and Thanksgiving are pretty much the only time we used a full sized oven. So when ours broke we just started cooking everything in a largeish countertop convection/toaster oven. By breaking the turkey down you can fit it in a smaller oven or cook it in two batches or use the carcass for stock as he does here.
I've never had an issue with a whole turkey being too dry after doing a dry brine and using a two probe thermometer one in the breast and one in the dark meat (unless I royally screw up) but the idea of utilizing the carcass for the roux/gravy is brilliant. I love that you list all the benefits over a traditional turkey because every point is hard to argue. Someone might say presenting the turkey is part of the magic of thanksgiving and I'd agree but ultimately people want good food. Also the way you're able to present the turkey on the platter without panicking to carve, cut and arrange before it's cold is really really enticing! Since I am hosting this year I will definitely give this a shot!
Edit: best turkey I've ever had and my family agreed. One of which is a chef owner of a restaurant. Now I'm back to refresh myself so I can do it again for my Christmas turkey to pair with my 18lb brisket 🥲
Interesting.. been preparing for 45 yrs
And pouring gravy all over it is gonna make look moist
I'm giving it a go too! Hope all goes well for you.
Tried this out a few weeks ago for practice on a small turkey. Worked perfectly and just butchered a 25 lb one for tomorrow. Can't wait! Such an excellent idea! 😎
Ha it's that carving part that used to stress my Step Dad out and now stresses me out. You basically need a guide like this or years of experience to do it right. My first time my Dad's gf was all mad that I hacked the bird up. Yes my family is weird like that Jerry Jerrry Jerrrry.
I just came to thank you for this recipe. I tried it this past Christmas and I WILL NEVER go back to cooking a whole turkey EVER EVER AGAIN!
Two breasts were plenty for the family and the rest of the pieces froze with no issue.
No food wasted and seasoning, moisture level, and taste was PERFECT.
Thank you so much❤
HOW COULD THIS HAVE BEEN ANY BETTER!!!! My family went crazy over this bird. I actually had to cut the brine time down to 5 hrs and it was absolutely perfect with the salt seasoning and sooo moist. Can't wait to try it overnight. Thank you sir and I'll be getting your cookbook for myself and sisters!! Bravo my friend.
I saw this years ago done on the Julia Child show. I roasted my turkey a few times just like that and it enables you to pull off each piece as it's done with mouth watering perfection. Julia did not brown hers first, but what a great idea! Best to making stock though I like to roast the carcass to go golden brown and then throw it into a stock pot. The flavor is deeper!
How long do you roast the carcass for before putting it in the stock pot?
@@deng890 once the meat is off the bird, you put some spices on the carcass if you wish and throw it into a 350° oven or at least 30 minutes. Sometimes I then broil it for a minute or two under the broiler just to make it extra brown. It is then ready for the stock pot!
I learned this trick working dinners at Thanksgiving for the shelter. It REALLY sped things up, and we had fresh turkey that wasn't dried out till the very end of the evening.
I followed your instructions for cutting the turkey, dry brine, searing, roasting, etc. This will be the way I will cook future turkeys. It came out moist and delicious! My family enjoyed it (from the kids to the seniors!) I opted to save the turkey stock versus reducing it. I had enough stock for the dressing, gravy and will have some for soup later.
Just wanted to say I made my thanksgiving turkey following this video step-by-step and it was a HUGE HIT!! (Even without all the fancy equipment) That gravy was the most thanksgiving tasting gravy I’ve ever made and the consistency was PERFECT! Thank you 🙏🏾
Same here! It was phenomenal!
I'm gonna try it tomorrow for xmas day... I'm not the best cook but fingers crossed :)
I just made a lot of turkey tonight based on this recipe. Gotta say that it's the juiciest, tastiest dish of turkey my family and I have ever had. The recipe is a keeper in my book. I don't think I'll ever want turkey the "old fashioned way" ever again, which hopefully doesn't become a problem in other households. Thank you so much for this, and I'll be sure to make it again down the road.
Steven, this is what a cooking video should be. You made your point by crystallizing 7 clearly articulated reasons - excellent! People often wonder WHY, but too many teachers ramble on and on without actually telling them. Good job, brother.
- A teacher
Wow, this was the best turkey I ever cooked. You were so right. I saved the stock in jars for later. Great video.
I really like this video! Slow simmering the stock overnight while the turkey brined was my best takeaway. Thanks for the excellent, step by step presentation.
I haven’t cooked a whole Turkey in 5 years. I usually just grab about 4 thighs. This is going to make me try a whole bird again. That stock and gravy is probably my favorite part of this video
The darker meat of the thigh is very nutritious particularly in zinc. I love it!
I've been just doing a smallish frozen breast, but I do like the thigh idea. Dark meat is so much tastier and never dry.
@@sparklesparklesparkle6318 There's always someone in your area who has no family, too, and would love for you to share a turkey meal! Ask at any church, you might just make a new friend!
Chef, I'm sure this is insanely good, I have no doubt. My mother always did hers low and slow, over night. She would wake every 2-3 hours to baste the turkey. She would also drape the entire turkey with bacon and the bacon and the skin would basically become one. Combined with her stuffing it was the greatest meal I've ever had and I was blessed to have it every year for 44 years. Now that she's gone home to be with dad, I just may have to give yours a try. I just hope she doesn't get angry with me.
Thankyou for sharing ☺️
I do the Norman Rockwell thing every year using an Alton Brown recipe from like 10 years ago, I think this year I’m gonna have proceed to the next generation and use your method as the way you explained it makes total sense and your reasoning behind it solves my issue perfectly. I usually have 25-30 family and friends for thanksgiving doing it like you I could probably make 2 medium size turkeys and it would be money!
Love how he says no more carving as he stands there and carves it
I'm a traditionalist, so it goes against my every instinct to portion the turkey prior to roasting - but this Christmas I will give this method a go. I'll let you know after how it went!
"traditionalist" is a weird way of saying "crusty ass"
The whole stock thing is much simpler with a pressure cooker (e.g., Instant Pot). Put it all together with whatever veggies you'd like, cook on HIGH for 4 hours, your stock is ready. At this point, it's actually bone broth.
Thank you I was thinking the same thing.
Yeah but you still need to reduce it and you will be reducing it longer bc pressure cooking holds more liquid in. To each their own.
@@6spdkeg If you reduce the amount of liquid, when making the stock, less condensation. Just a 🤔 thought.
@@6spdkeg I don't reduce at all. It's a rich, gelatinous broth at the end of the four hours. I let it cool off then remove the small layer of fat that accumulates on the top. It's thicker than store-bought stock or bone broth.
@@kenteaff1340stock and bone broth are the exact same thing. Also, stocks needs to be reduced if you are going to use them for sauces. Otherwise they are too mild and your sauce/soup will be tasteless.
My guy, I made this last year and it was fire. I guess it was too good because I got volunteered to make it again this year. Lol
I came back just to refresh my memory. Thanks for everything I’ve learned from you, it’s enhanced my love of cooking good food. 🍻
I decided to try this recipe because I wanted to convert my non turkey eating sister to a turkey lover. When I tell you this came out perfectly 🤌🏾 I’m never making turkey another way ever again. Even fried turkey doesn’t compare.The gravy was so good I almost drank it.
Dude. I do the same thing quite often. However I have a tip for you. The carcass and all that....bake it and brown it before you boil it. It's sooo good man! That was the best turkey I've had how you do it.
I’ve been cooking an entire TG meal by myself for decades!! This year my Daughter is doing the cooking, and I am giving this to her!!! This is perfect, makes compete sense, and if I were cooking the meal, this is how I would do it this year!! TY
We bought our frozen turkeys on sales during the thanksgiving season to be used later .I saw your technic and decided to cook one of the bird this way. I used butter and oil with fresh herbs to seared the meat ,all I could say is :What a game changer !!! It was so good ,tasty and juicy we will definitely going cook this way again.Thank you!
I want to click like every time I watch this lol, tried this method last year and it worked like a champ, prepping the day before made the cooking process a breeze, my wife really appreciated not having to deal with the bird AND having the stock made before the turkey was cooked.
Pro tips:
- Remove the turkey from the fridge and let come up to room temp before putting it in the hot pan. Cold proteins stick to hot pans, especially SS pans.
- For a clear stock, do not boil the liquid. Let it simmer just like he did in the video. But, when reducing the liquid, it has to boil. This will make it cloudy again. In that case, add some more mirepoix to the bottom of an empty pot with 1 egg white for every quart of liquid. Combine the egg white and mirpoix thoroughly. Return the stock to the pan and gently heat. Do not heat quickly. As the liquid slowly heats, the egg white will slowly cook and as it does, it will rise to the surface and trap all the particles in the liquid. Skim to egg white from the surface and what should be left is a perfectly clear demi glace. Pour the glace in ice cube trays, cover with plastic wrap. That way, you will have uniform portions of glace.
- When dry brining the turkey, sprinkle the skin with just a wisp of baking soda (not baking powder). Between the salt and baking soda, the skin will become much crispier when baking in the oven. Be careful! Too much baking soda will ruin the flavor. A very, very small amount goes a very, very long way.
- Trim the tips off the wings and save them for stock. The tips of the wings contain the most collagen and will help your stock achieve that gelatin consistency.
- For a faster cook on the dark meat, separate the thighs from the legs.
- Put the thighs and legs in the oven about 30 minutes before the rest of the bird. That way, it will all be done at the same time.
- If you use wine to cook, follow one simple rule: if you won't drink it, don't cook with it.
- Hot roux + cold stock = no lumps. There are only two ways to mess up a roux: 1) burn it; and 2) not enough flour or fat. You can have too much flower, but you can never have too much fat when making a gravy.
- If you've never burned a roux, you've never made a roux.
- Gently heat your serving platters and bowls in the oven before service. Adding gravy to the serving platter won't necessarily keep the bird more moist. But, it will ensure that you ruin a good table cloth. Not to mention the fact that when gravy cools, which it will do very quickly on the platter, it will thicken into a paste. If you want to keep the bird warm on the platter without ruining a table cloth or making brown play dough, just boil a few potatoes to about half way done, cut them into slices and arrange them in single layer on the serving platter. Potatoes retain heat for quite a long time and will keep the turkey warmer longer.
- If you make a whole bird, don't stuff it with anything other than a few fist fulls of herbs. Stuffing the bird will cause it to cook unevenly and all the raw juices from the bird will filter through the stuffing and not cook thoroughly. If you want dressing, make it separately.
Well said. 👏👏👏👏
No I hate people that cut off wing tips. They are delicious and one of the best parts to gnaw on when roasted. Throwing them into a stock is idiotic.
Oh boy, a lot of folks are going to ruin their Turkeys with the Baking Soda tip...i know what's it's for, but I'm just saying....it's really easy to mess up
@@Ronny-Swanton what does the blue hat mean?
@@polish2x91 it's represents a cap, and cap is a U.S. slang for bullshit.
I’m so jealous of people who can properly brown things in their home without the fire department showing up. Damn smoke detectors in my apartment are the bane of my existence. Saving this recipe for when I have a house!
Remove the battery while you prep.
My youngest son always says, *"It ain't really Thanksgiving unless the oven explodes!"* 🤣🤣
He says it because twice our oven door popped open and a fire ball came out! I had made a Brandy braised Turkey and, at the time, I didn't know about including flour, so the alcohol exploded.
Also, don't listen to Chris! 😆
NEVER remove the batteries in your smoke detectors. Just open a window and make sure you have your stove fan on HIGH. Also, if you have an air purifier, turn that on high, too. That's what I do now and the fire detector no longer flicks off.
@@dr.braxygilkeycruises1460 that might send a wrong invitation to certain undesirable neighbors🤣
@@dr.braxygilkeycruises1460 I turn on my stove fan, the ceiling fan, open the windows and pray. That usually does the trick, but I have an open kitchen so it’s difficult to keep the smoke away from the detectors.
I did this, this year and it came out perfect! My stepdaughters boyfriend said to me “thank you for making the best turkey I’ve ever had” 😊
-then he shows up the next day with a thawed turkey in his hands and asked me to show him how I did it. Lol ❤️😁🤙🏽
Game changer! I hosted as usual and I normally hate the whole turkey thing. This was so much easier to prepare. My house is small so I tend to just carve ahead and make a buffet on my kitchen counters to make eating and socializing feel more comfortable without so much on the table to bump into. Everyone loved the succulent texture of the turkey. I got everything together pretty darn quick! Butchering ahead made a big difference on so many levels. Thank you for this awesome guide!
I think you have great style in your delivery and your approach to cooking is right on point!
This is the first time I'm seeing something like this. I think this is a great idea bc so many people are total turkey snobs! They think if you don't bake a whole bird you're less of a human being. I say think outside the box. Do the holidays your way. Happy Thanksgiving Everyone!!
I also like the idea of making the stock from the carcass. Everyone likes a lot of gravy, so I usually have to use store bought turkey stock for the gravy. But this way, I can do it myself!
Glad you mentioned the upside down turkey, for those who absolutely must cook a whole turkey. I always cook mine upside down. Learned from a chef almost 40 years ago. It's so much juicier! I like the concept of cutting the turkey before cooking. I'll give that a try. It definitely makes sense.
This guys channel is like a cheat code to cooking. Made the turkey this way today, and it was the first thanksgiving people actually liked the turkey. Thank you 🙏
After spending 40+ years of being the Turkey chef for the whole family, I approve of this message….about ten years ago after most of our elderly family passed away, I began roasting the bird in smaller parts. The reason I was chosen is because I use my great grandmother’s old school recipe from way back in the 1930s, I still do only at a smaller scale. I wish I started doing this 30 years ago would’ve saved me a lot of time work and I wouldn’t have this broken thumb. Long story.
Need that story, family.
I have just been buying the breast recently. Our family just likes the white meat, so I have just been doing thay and it makes everyone happier and is less mess for me. Sometjmes I get the bone in and sometimes I get the boneless. Either way, it tends to turn out well and oven space isn't an issue as I have two ovens so I can afford to dedicate one to the turkey while I make the other stuff in the other one.
Thanksgiving got a lot less stressful a few years ago when I started making dishes in disposable trays and eating on paper plates for such holidays as you won't have to wash as many dishes after and it makes life so much easier. It might be a little more expensive to buy the throw away trays but in this case, it is very worth it.
"All right, Turkey... You've given me trouble throughout the years... But this time, imma break my thumb off in your ass."
Please tell us the thumb story 👀
@@crystalh450 I saw a tip on getting disposable muffin tins to send leftovers home with guests. Trying it this year 😊
I have always liked to make a turkey and have a big thanksgiving dinner with my friends. A few years ago I discovered your channel when I found the upside-down turkey recipe, and it was probably the best turkey I've made so far. Since then I've made lots of your recipes and I don't think I've ever been disappointed. Excited to try this one this year, thanks for all the inspiration.
I have no one. You are blessed
@@robinmerick9829 When I invited someone from church that I really didn't know well, to dinner at my house, she was delighted--and so was I! Maybe someone at church, or a casual acquaintance from the grocery store or pharmacy or someone in the neighborhood is also alone. Invite them, and reap the blessings!
BTW, I physically can't prepare a big meal, but the Crockpot fed us well!
When the holidays come up every year I always find myself gravitating back to you and binge all your holiday episodes as a sense of nostalgia and cozy kitchen atmosphere
I followed this video step by step, hands down the best Thanksgiving dinner I ever made.
Turkey was super moist, gravy was amazing, and I had enough stock to replace the water in my stuffing mix AND froze some for later use. I'm going to prep this way every year going forward, THANK YOU SO MUCH 🙏 ❤
Yes! Love this recipe. Tried butchering a whole turkey two years ago and it came out wonderful. I'm going to try the pan fry technique this year!! Thanks for the tips!!!
I followed this method today and honestly it's the best turkey I've ever made. The only drawback to this method is that the oven is too hot for a lot of the sides while the turkey is roasting. However, the turkey is done SO QUICKLY, you can take it out, drop the oven temp and do your sides while the turkey sits under foil and stays warm. Thanks for this video... I'll definitely do it this way again.
I never thought about doing a turkey this way but I love it!
This seems so much better than cooking it whole. After finishing the video this is SO much better… ppl aren’t waiting in line to eat then sitting awkwardly not wanting to start eating until everyone’s been served and the food loses temp. I’m definitely gonna plan this attack and you got yourself a new sub!
I followed this turkey and gravy method to a T and it was awesome. I'm never doing thanksgiving any other way ever again. Thank you so much, man. Hope your thanksgiving was wonderful.
Thank you! Over the years I’ve had too many turkey disasters to count. It didn’t matter what methods I tried or adjustments I made, parts and sometimes all of the bird were inedible. My family still insisted that I cook the bird because no one else wanted the burden or blame. After watching your video I was convinced I could do it. I showed everyone your video to declare my intentions. I heard, “can’t be any worse than what you normally do.” They drew the line at cooking the bird and said I couldn’t do the gravy. They also wouldn’t trust me with all the spices envisioning picking “sticks” out of the turkey. I followed your video and had the best turkey ever in my family’s history of Thanksgiving. I now have “kitchen cred” and will be allowed to cook gravy next year. Thanks so much for sharing your knowledge with others.
A meat thermometer goes a long way. Don't trust that tiny pop up thing.
This has gotta be the best turkey method I've ever seen. Usually, every year my dad handles the cooking of the turkey but I think I'm going to have to take the reigns from him this year to give this a shot
Let us know how it went if you try it!!!
I started watching your videos around this time of the year when I was in my last semester of grad school and super stressed. Now your holiday videos are so comforting to me and another reason why I love this time of year.
Just finished my version of this masterpiece. Gravy is to die for. Turkey waiting warmly in the oven on low, soon to be devoured. Thank you brother from another for your contributions to my kitchen 🙏🏾
For the stock, really suggest changing water once before adding the vegetables. Makes a big difference in the quality of the end product when starting stock with raw meat
can you explain what you mean by changing water
@@alel7333 When you're initially making the stock (before you add the vegetables and it's just the bird in the water), pour THAT water out after it comes to a boil and you can see the scum rise to the top (pour it through a strainer). Then add fresh water to the pot, put the turkey carcass back in and the vegetables. Then continue to cook.
Nothing short of genius, always delivering such genuine and awesome content. Almost 1 million brother, well done!
Dude you just popped into my feed and this is awesome. My grandmother always used to buy a turkey on clearance after the holidays and have it in the spring when you appreciate the flavors again. This system makes that idea even more appealing as cooking whole is a pain. Just sub'd
My husband made our turkey this way and it was amazing! So tender and well-seasoned. I added fresh herbs and lemon juice and slices to the pan for the baking process. We're already making plans for our next turkey! Thanks for giving us this video and the cooking process. Oh, we have lots of lovely stock left over in the freezer, also :D
I bought a whole turkey, planning to cook it traditionally but then decided I wanted smothered turkey! SOOOO I've been searching high and low for a video and I came across yours! Thank you so much! I needed this so much, because now I can still have my smothered Turkey!
I've never thought of doing this. This looks phenomenal and is exactly what I'll be doing. Thank you Stephen!
All I can say is wow! You are on point, drying out the skin and dry brining is all about that crispy skin! Thank you for this. I’m doing it this year.
This is the first time I have ever hosted thanksgiving. I don’t know why we did it this way, but it was so good. Tender, moist and full of flavor. The gravy was also a hit! Thank you!
My mom always used the juice from the turkey to make the stuffing. Even people who really disliked stuffing, loved her method. She used white bread, crackers, sausage, and the traditional vegetables and spices. Always looked terrible before baking but it was fabulous. Gravy was always secondary to her stuffing. Going to try this method.
That looks awesome! Totally inspired to try it! You kept calling it a chicken cracked me up, you’re an amazing cook. Thank you!
I started doing my turkeys like this in 1982. I bone out the drumsticks, thighs and the first joint of the wing, then stuff these so that they cook in the same time as the breast.
Always juicy, tender and delicious.
I have also frequently cooked ostrich in a similar way.
I actually did a practice round on this over last couple days and I'm never going back. The gravy is better than anything ever and the flavor throughout the turkey is amazing. I have a ton of stock which is going to make the most amazing stuffing. Do I despise touching raw poultry and having to carve it? Yes. Yes i do. Is it worth it to have a whole ass turkey that is flavored throughout and cooks in less than an hour? I feel legit EVOLVED. Thank you for this. My second one is going to be amazing 👏
I never comment but I have to tell you I just did this with my turkey today for friendsgiving and it turned out spectacular and the gravy was amazing. I will never cook turkey the traditional way again! Thank you sooooo much for posting this!
Wow, this is quite a sea change from our normal Thanksgiving bird prep. I am intrigued, but also more than a little daunted by it. I'm going to need some time to process this.
Great vid BTW.
Watched this video several times to prepare and tried it out today. It turned out amazing! I don’t know why I always did it differently. Thank you!
I try every year to make my Turkey better and better... This by far, the best directions and most spot on as you can get recipe. My Pops in-law even gave me a compliment that "this was your best yet". Fantastic cooking advice. Thank you!
Made my turkey, stock, and gravy exactly as you did in the video. The family loved it! Thank you.
I absolutely love this idea. I often wondered why turkey wasn't cooked this way. No one hardly ever has the carving the turkey family scene anymore. And love that you use normal terms for cutting up the turkey like butcher. Thank you for kick starting me
You know what would make his videos even better? What if we had a tv that, after he finished the video, he grabs the food he just cooked, steps out of the tv into our homes and we all sit down to dinner together? Stephen, you are a gift!
This video is amazing. Beautifully done and a convincing game-changer for the Turkey Day Chef.
We just followed this exactly for Christmas Eve dinner with friends and family.... It was absolutely perfect!!! Thanks so much. This is how we are doing turkey for now on. And the gravy is excellent as well 😄
This is starting to sound like a hell of a cookbook you've did. Awesome work on the video
I've done it all-traditional, deep fried, upside-down and lately I've settled on spatchcocked. This just might be the best way to go. I like the idea of being able to control the white meat/dark meat cooking temps so I am going to give this a try!
Same spatchcock on the smoker 🔥
A wonderful side special to this is once you strain out the solids from the stock, you have some delicious fall apart turkey that is good on a sandwich with the veggies. Truly, none of the meat goes to waste - my sons and I pick at it while I'm cooking the rest, and the wishbone comes out clean!😊
Love the Turkey Prep....sometimes I stuff the leg,and throw the leg bone in the stock.
However, that stock preparation is absolute perfection. Of all things I do in the kitchen......Stock is the thing I must have, and have done right. Really nice, sensible presentation, and mad respect for your Stock, Chef!
Thank you so much! I followed your instructions and this was the best turkey I've ever made. My family ate it down to the last morsel. I loved having stock ready before the rest of the cooking got going. The best!!!!
Makes sense. I spatchcock mine and that works well too.
The Holiday Plan of Attack has been worth every penny. We used it last year and I guess you call it the beta version of it the year before and it's absolutely indispensable. Thanks for making it!
I stopped cooking the whole turkey years ago and separated the essentials like you. I agree with you. Nobody ever eats the carcass and we always wound up throwing it out every year. My mother would try to make a turkey and rice soup out of it, but even that wasn't good enough to give purpose to it. I like your idea to just use it to make a gravy. :)
I've been cooking turkeys for 50 yrs and this is the best! I was going to order an electric turkey roaster on Friday but I don't need it now. Thank you.