Samin Nosrat's Best Thanksgiving Turkey | NYT Cooking
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- Опубліковано 17 лис 2024
- Get the recipe: nyti.ms/3leVNXJ
Follow along as Samin Nosrat, a NYT Cooking contributor, walks us through what may just be the least complicated turkey brine recipe ever. With only two ingredients - buttermilk and salt - this recipe is straightforward enough for the novice cook, yet flavorful and satisfying enough for all. Samin took the cooking method she developed for roast chicken and adapted it for turkey. The acid in the buttermilk provides moist, tender meat throughout, and the sugars result in a beautifully lacquered golden-brown skin. Could this be the best Thanksgiving turkey recipe out there?
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There should be a lot more Samin on NYT Cooking!!!
Agreed
Love Samin!! And the way the camera is looking through a window from outside the kitchen is so charming lol
Sooo charming. And so Berkeley, they’ve got the cutest old houses with wonderful bones.
I hadn’t even noticed that it was looking through the window until I saw your comment. LOL That’s some #reallife filming technique. Excited to try this bird today. It’s coming up to room temp as we speak.
@@EvadoCouto All of Britain is like that I feel.
Oh, Samin, you’re a bright light. May your Thanksgiving be as lovely as you are!
If I'm in a situation where I need to get a Christmas present for Samin, I am 100% going for a new kitchen shears.
I just started making my Thanksgiving menu and the first thing I googled was "Samin Nosrat Thanksgiving" and it brought me straight to this video. Ugh I LOVE HER!!!
Iconic 🐓
Me too
We’re not even making turkey this year, I just wanted to soak up some of Samin’s incredible natural joy.
SAME
Hahaha. Me too! I'm vegetarian, Dutch, don't celebrate Thanksgiving. And here I am, watching Samin. I love her!
Man, we had this tonight and I have to say, this is one of the best tasting turkeys I've ever had. Thanks so much for posting and sharing your technique!
The fact that Samin has a 30” range/oven is refreshing. I guess you really don’t need an intricate setup to make great food.
how about an oven tray, some salt and a turkey to make a great thanksgiving turkey?!
ua-cam.com/video/f2YGqcFsRyY/v-deo.html
A $5,000 30” range, lol
I am so tempted to add rosemary, peppercorns and orange peel to that brine!!! love me some Samin
I think Samin is giving us a basic recipe to work from and adding those ingredients sounds like it would really add to the flavor complexity of the turkey
I don’t think anything bad will happen. I think that marinade gave us a starting place. Happy cooking
I was thinking sage would be nice too
That sounds like a great idea !!!! I just might do that
The framing with the brown sides and also the columns behind her...perfection... Double framing!!! So aesthetically pleasing
This was the BEST Thanksgiving Turkey we have ever had. Everyone in my family said so. Thank you for figuring out how to adopt this to turkey - bless you and your family!
I'm addicted to Samin! What a magnificent person, presenter, and knowledgeable resource. As others have noted, it would be terrific to have more of Samin's materials online. I've hunted and enjoyed everything I can find. Samin, keep up your greatness. You have a lot of followers out here.
I followed this recipe for Thanksgiving and everyone raved about the end result! The turkey was juicy and flavorful! Samin's directions were very clear and I was able to follow them easily. Thanks so much for making our first Thanksgiving a success!
I have been DREAMING of a Samin Buttermilk marinade x Turkey COLLAB ever since I read her book. Awesome to see lots of others were wondering the same thing about using this marinade on Thanksgiving!!
Also, Samin is such a kind peach 😍
We did thanksgiving a day early and I used this recipe and technique. By far the easiest, best turkey I’ve ever made/eaten
Congratulations, Samin, on another great recipe for all of us to create collectively (as we celebrate separately). You are a bright star in a wacky year.
Oh! I am so excited that you do them the same way I do!! Seriously the best way to make a turkey! I roast mine on a rack over the stuffing so all the drippings go into it. Delicious!
On Thanksgiving, when we go around the table and say what we’re thankful for, I’m going to say, Samin Nosrat!
I just love how much fun she makes cooking. Cooking is not a chore but a delicious delight fun thing to do. I’m making this turkey 🦃yummy 😋
It's also known as a delicious, delightFUL... proper grammar, properly eloquated, of course... 😥😂😂😂😥
@@majoroldladyakamom6948 yes it is delightFUL but really do you honestly care?? Just let go, Elsa. Let it go. I am sure she understands my good intentions.
Love me some Samin, girl you captivate me with your wonderful cooking knowledge!
I made this turkey exactly as instructed for Thanksgiving and it was the best turkey I've ever made. So juicy and flavorful!
Samin, I am in your debt. My buttermilk brined turkey (the 15lb bird was a gift from a neighbor who is given a frozen turkey every November by his employer and he doesn't cook) came out perfectly. I also can attest that this was my FIRST turkey that I ever did all by myself and it came out juicy, flavorful with a tang, tender and with a crisp, caramelized crust. The buttermilk brined turkey was the star and center stage attraction on the buffet table of my office holiday party. TOTALLY true that if this is your first turkey, this is the way to go. The prep has some difficulties (the spatchcocking) but the results are superb. The recipe once the turkey is spatchcocked and brined is very easy and smooth going and not labor intensive from that point on. The 15 pound bird cooked in about 100 minutes with no basting and no fuss. Also I placed an extra layer of aromatic vegetables under the turkey - a carrot sliced in half, celery stalks and an onion cut in thirds. It improved the turkey, the drippings and after mashing the roast veggies you can add them to gravy, stuffing and whateverl
I am making my turkey like this today. It has been soaking in the buttermilk. Can't wait to try it.
I love her pure enthusiasm for food. Queen. Inspiration. I want to be like her when I grow up. Everyone always told me I liked salt way too much & now I realise she’s my spirit animal in that regard, I’m so relieved. Yes, salt = flavour Samin! You go!
Same bestie! This is why I love the internet knowing we’re not alone in that regard!
For what it's worth I'm not a you tube commenter/responder. But !!! I had an extra frozen turkey from Thanksgiving and I tried this recipe (reduced the amount of salt because of the salt solution that the turkey is packaged with) and everyone was right. The turkey looked and tasted incredible best turkey I ever had
I can't believe I'm all excited over a turkey but it was that good. Thank you great recipe
If I'm in a situation where I need to get a Christmas present for Samin, I am 100% going for a new kitchen shears.
I was thinking the same thing. Lol
Me too, those are a bit sad, but she muscled through! Samin is a good teacher and a joy!
Samin is a great chef, speaker, and role model!!!
Made this for Thanksgiving this covid year. Never brined nor spatchcocked before, well....this was the absolute best Turkey ever, I mean ever. 15 lb bird, 36 hr brine, used coarse kosher salt, used same weight as recipe. Cooked 100 mins at 400, result was perfect. 165 temp on thighs. Removed and rested thighs with legs attached. Returned breasts to oven for more browning, tented after 1 hour into bake. The moisitiest [is that a word.. ; ) turkey breats ever. The breast was sooo tender and sooo juicy. I couldnt believe it. The brine seasoned every part of that bird. This has become a family favorite and a new Thanksgiving standard. So simple as recipes go. Love everything about this recipe. I was surprised on how little juice there was to make a gravy, that's because it all stayed in the bird. Was able to make a small batch of highly concentrated gravy. Thank you Samin !!!!!
Thank you for this comment. Do you happen to remember how much salt you used? I know she stated 3 quarts of buttermilk. Looks to be about 1/2 cup of kosher salt? Thanks in advance.
@@zibaburrow2476 it's 3 quarts buttermilk, 129 grams Diamond Crystal Kosher salt. I'm glad I wrote it down last year - if you go to the recipe on NYT, they've now placed it behind the paywall! Richard is completely right about how flavorful and juicy this turkey is. I got many compliments and will never make turkey again without brining beforehand in buttermilk and salt.
Went on NTYcooking channel's page, saw Samin and naturally screamed of joy.
Of course, watched the video imediately.
Samin ♥ We need more of you, this year needs your natural light :)
Brought this to a Thanksgiving potluck, it was a hit! Thank you Samin! :)
Samin is so awesome, and I’m always so much smarter after watching her! Thanks, Samin!
Great recipe which I will try with the 12 lb turkey I bought after Thanksgiving. I have done chickens this way but never thought of doing a turkey until now. Bravo!
I cooked turkey using this recipe today. My turkey turned perfectly brined and flavorful to every bite. Thanks a lot!
Videos like THIS are what keeps me *young* and LAUGHING!!!!!!!!!!!
Please do another Netflix show even if you don't do season 2 of Salt, Fat, Acid, Heat. We need more Samin!
More of Samin Nosrat please, give her, her own show!
BA's old fanbase having a sharp intake of breath at the mention of buttermilk and turkey.
Omg I was like ROSE SAID NOO
Yuuuuuup 😂😂😂
Samin’s a daredevil, a rebel
Wait what is this reference? Is there a specific video?
@@abolijoshi5668 Yeah, they did a thanksgiving series and in the the turkey one someone was like "do not brine a turkey in buttermilk you'll totally ruin it!" don't remember what their reasoning was though
As usual excellent video SO detailed So easy to watch So informative and practical !!!!!!!!!
Samin you got me very very intrigued to try his!!!
You rock! This makes so much sense and looks so delectable. Have a safe, loving , Thanksgiving everyone. 🙏❤️🦃
Always love Samin! Lots of great tidbits here.
I love Samin!! She is an awesome cook and a delightful person!
Thanks for this! My turkey turned out great and everyone was impressed! Gobble gobble! 🦃
I tried your Turkey recipe today and it came out wonderful!! Everyone loved it. Thank you 🙏🏼
spatchcock is my favorite method for any bird--turkey, chicken, game hen. For the color, you don't really need buttermilk. You can hit the broiler at the end. The flatness will give you an even color.
Just your voice makes me smile. You are a bright light in our gloomy world. 🙂
Know what I love about Samin? She introduces herself. She doesn’t just assume everyone knows who she is!
I'm looking forward to eating that myself this year! Thanks for sharing.
I love Samin so much! I would watch anything she does.
Thank you! As always, you are the best. What scissors do you use? We need some like yours.
LOL her scissors looked like children's craft scissors! Get some poultry shears!
Samin you are the BESSSSSTTTTT! more Samin, more Samin!
Samin, I made the chicken version of this and it was the moist, delicious chicken I’ve ever had, and the skin was crisp and nicely browned. So yum!! I’ll try the turkey version next year :)
such good energy
I watch many people from all over UA-cam, who are trustworthy cooks, because obviously the video lesson helps. But, the results need a belief in a recipe promise. When Samin looked in the camera and said "I promise"...that's when I knew.
I have never made a turkey as good as this. I have to admit, I was shy a couple of hours in the brining, and she insists 48 hours is essential. I say no less than 42 hours. So go for the 48. A definitely, the waiting for the bird to come to room temp is relative to the temperature you live in.
The truth is, Samin Nostra's method turkey results in perfectly cooked absolutely awesome. Anyone who has an eagle eye on the oven, because frankly it's real estate, you can COUNT ON the a bird faster than any turkey stealing the space. It's just the easiest way to make a turkey taste good, and the rest is up to you...
Samin's happy dance is everything!
Thanks! How much salt? And what type of salt?
OK...I just saw Samin and Erin on the same screen...Brilliant! May we have a holiday collaboration, please?
Samin is the greatest!
Wow! Amazing Recipe! Thanks for sharing Sis....👍😍
Thank you!
If you're wondering, for a 12-14 lb. thawed, spatchcocked turkey, the brine is 3 quarts buttermilk, 129 grams Diamond Crystal Kosher salt. Give the turkey a 48-hour brine, wipe off excess, and bring to room temperature. Cook at 400 degree oven, basting and tenting with foil if/when needed until internal temperature reads 165 degrees. This makes for a truly delicious, moist turkey.
My bird is 24 lbs. Should I double the ingredients and marinade time?
@@staceysalisbury2228 I bought two 12-pound birds this year because a big bird is so hard to handle! For a 24-pound bird, you may not need to double, but maybe 1.5x the marinade ingredients, because that is a lot of liquid. I would add another 24 hours for the bird to soak in the buttermilk and salt “bath.”
@@tgd721 thanks for your suggestions. I wish I had done 2 smaller birds too. Hope you have a wonderful celebration. Happy Thanksgiving.
@@staceysalisbury2228 Happy Thanksgiving to you too! I know you'll love this turkey. :-)
I always spatchcock my turkey, and baste with butter and white wine. Makes a killer gravy!
Well done. Great simple recipe.
nice to see that this James Beard Award winning Chef has a worse kitchen shears than me. :) Love you, Samin!
They are the wonderful amazing Joyce Chen shears. I have had them for decades and love them.
@@meredithcunningham6991 ooh! i didn't know! they seem so small and flimsy especuially in contrast to that large turkey. Good to know!
do you think I can put adobo/typical puerto Rican turkey seasoning to the buttermilk marinade? Thinking of doing this for a Friendsgiving
Samin is a Genius and a queen
Love you Samin! I’ll watch any video and buy any book you write.
What temp did you roast the turkey?
I love watching how you make this so easy and fun. The scissors looks like the flimsy-seeming Joyce Chen scissors that I have. Maybe it's not as flimsy as I thought...
I am in love with Samin! ❤
Hmmm...adding a turkey to my shopping list asap after this! 😋
I love this! Thanks Samin for your wonderful recipes and bright personality! I'm curious if anyone has experience with this kind of brine when making a chicken pot roast? I have a Le Creuset dutch oven that I was planning to pot roast a small bird (since it'll just be two of us this year) with vegetables and herbs, and had thought of doing a simple salt water brine for a few days before hand but I imagine with the buttermilk it'll be just that much better. I always sear the chicken before I pot roast it so I'm hoping I'll still get some of that beautiful browning and that the juices I use for gravy will be that much richer with the brine. Anyone have thoughts on this? :)
I love samin! She is the most normal person in the world!
Does this produce enough drippings for gravy?
spatchcocking whole chickens is great too
Great video. Any thoughts on keeping the bird whole and cooking on a charcoal smoker? Think I might try not exactly low and slow but maybe 300 degrees on the smoker.
Angelo Cretella I did that last year on my primo smoker. Worked really well..
@Mark swimming in buttermilk now. Wish I would have had started a day earlier to dry out the skin for Thursday. Wish me luck!
Spatchcocked and cooked my Turkey in a traeger last year, it was awesome. Sous vide is the only other method that comes close
Thinking about doing the same. Any tips? Did you cook it on a pan, or right on the grills?
Thanks.
@@mariannebecker5132 directly on the grill at around 275? took about 3 hours. the advantage to a pan would be collecting juice for gravy.
I keep laughing at Samin's 1st take! Playing it over and over and laughing at her "chopping some turkey butts.."
This is year number two of making this beautiful turkey! We did a single breast last year and this year we’re doubling so we have more leftovers!!
Samin you are a darling and a wonderful cook.
what do you do with all that buttermilk afterwards?
She is the best!!
Love this recipe. What is the largest turkey that you would recommend for this method
You just adjust the temp/time for the size of the bird
I would like to cook my stuffing with the turkey. Like place the turkey on top of the stuffing. Thoughts?
More Samin please!
I am trying to find the amount of salt used in this recipe and I just cannot find it. Also, the temp of the oven? Hoping someone can fill in that blank for me. 🙂
Love Samin!
I live alone and am not visiting this Thanksgiving,can I do this with my Cornish game hen?
Does anyone know what the oven temperature is suppose to be, I missed that part
I believe its 350 according top other spatchcock turkeys ... is this correct?
the link to the recipe is in the info box, but the temp is 400F, rack in the upper third of the oven
Okay, that looks delicious
Looks pretty delicious
Can you cook stuffing inside of a buttermilk brined chicken? Or will it mess with the cooking time too much?
when the turkey is spatchcocked, there isn't really an inside any more!...but i would recommend using the drippings of the spatchocked at the bottom of the pan to incorporate into both the gravy and stuffing for a similar flavor effect!
ok here is the think, last night I tried my best to follow this recipe. Here in Brazil is not common to have industrialized buttermilk, so I made my own.
2.6Liters of whole milk and 150ml of lemon juice (I also had to convert the measures)
when I put lemon on milk it starts to curd. Should I remove the solid part from the milk? I think so, but as I didn't have more milk in the fridge, I put the turkey inside the whole solution.
Is it ok? hope so!
I know your Turkey is already marinating but Samin recommends using kefir or yogurt because the lemon juice is missing the lactic acid that’s needed. Although, many commenters said it still turned out. Check out NYT’s Cooking on Instagram for the recipe!
I am waiting with baited breath for your next Netflix series.......please tell me it’s in the works?
Can this be done in a Dutch oven?
At one point, you say it will take 2-3 hours, but later you say 90 minutes. I'm curious how long it actually took!
I didn’t see how much salt for the brine?
From the recipe on the NYT: 128 g (around 7 tablespoons) fine sea salt, three quarts buttermilk, 10-14 lb turkey.
@@bornonthefourth I think the conversion for kosher salt (since I ran out of sea salt) is roughly 8tbsp kosher salt--- somebody tell me if I'm way off-- or half a cup. Lots = good!
I'm in the middle of making this for Thursday -- day after tomorrow, bird is marinating in fridge -- and I'm pleased to say I made it harder than it had to be. After removing the spine, I flipped the bird over as per the NYT recipe, and pressed down on the breastbone until I heard snaps. In the video, Samin does not flip the bird over, but presses down on the breasts from the inside, and they flatten much more easily. So, if you are thinking "My God, at 62 I'm too old to cook a turkey?" as I was, take heart and try it this way.
By the way, at one point in the video Samin says the bird would take 2 to 3 hours in the oven, and later, 60 - 90 minutes. I haven't gone back and doublechecked, but the first reference may have been to an unspatchcocked 12-pounder.
Ah!, she was referring to how long for it to come to room temperature!
I love this woman
Would putting a few bay leaves and peppercorns in the brine do anything?