I made this turkey last year and I'm doing it again this year! Cook it to about 140 degrees and it will be juicier. I know we love to follow our own directions to jughe things up but the instructions on this one were pretty good especially if you want to brown it a little more. It was very well seasoned and not overly spicy. Picking it up at the store will save you about $40
I put turkey stock (best I've found is Kitchen Basics) in the bottom of the pan, baste the turkey every 15-20 minutes until about 30 minutes before done ( allows the skin to crisp). Make your gravy with the liquid left in the pan, the turkey stock makes the gravy extra rich
@EthersMysticalChildTarot8014 you understood exactly what they meant, which is the sole purpose of informal language. I know for a fact that you couldn't pass a university level Linguistics class to save your life, so I'd settle down if I were you, though I'm glad I'm not and I'm sure that you aren't exactly too thrilled about it either..🥴
@@lisaholland8923 like two hours-ish. He said he cooked it until 165°F internal, but the turkey is pre-cooked, so he kinda double cooked it, the instructions say 140°F. It only needs to be ‘reheated’, cooking it to 165 would dry it out exponentially.
What i learned from my mom is to cook the turkey in an oven bag for it to be juicy. My husband and i hosted his family for Thanksgiving for the first time at our house last year, and it was my first time cooking the turkey by myself. Put it in the oven bag- everything was so tender it was falling off the bone. The things I wish i had done was to brine it a day or two before (didn't have time) before cooking, to get the perfect crispy skin. I'm going to be trying that method this year.
My mom found that out on accident back in the 90's. The turkey looked weird, as if it was praying. We laughed but, upon eating it we realized it wasn't dry. We've cooked our turkeys upside down ever since. I'll trade the juicy meat for crispy skin.☺️
I think they come dry. I find a coat of olive oil helps. But I prefer to put them in a pot and let it cook in its own juices. Never had a dry bird that way.
Carving straight from the turkey always looks impressive, but it creates stringy slices because you're carving with the grain of the meat. Instead, remove the breast from the carcass, then slice the short way. You'll have tender, juicy medallions instead of long, stringy slices.
I did something like this for my grandmother's last Thanksgiving. Super easy.It was just me and her, she thought I had cooked a turkey and all the fixings and sides from scratch. Biggest thanksgiving Dinner she had in that house for years.... So this is a legitly good deal if you need to cook an entire Thanksgiving dinner
Facts! Always make the Gravy Always(IF U Can't Cook a Pot of Hot 🔥🔥 Chicken Broth with a Little Corn Starch with Water Stir It Up Very well plus Spices Boil Until It's Thick on Your Spoon 🥄
That's not gravy Gravy is with pan juices from whatever you were cooking (thickened) and seasonings , giblets chopped up etc . Bouillon , stock etc is NOT gravy
Please fully reheat precooked poultry to 165 degrees F. Cooking poultry the first time only kills enough bacteria to be consumed shortly after cooking. Once placed back in the refrigerator the remaining bacteria begins to regrow, thus necessitating another full recook
Turkey is inherently dry to begin with, which is why some people swear by deep frying I would say, since this is pre-cooked, to maybe slightly undercook it to the desired temp, let it rest and continue cooking on its own. That way the juices stay in better. Another way is to maybe put the pan it's cooked in inside, or over, a larger pan of water. That way it gets steamed slightly but retains moisture. It already being cooked is why you have to be careful when reheating if you want it to not be too dry
Imma tell you something. That turkey??? BaaaBAAYYY My husband and I have been copping them for about 9 years now. Along side our regular bird It’s expensive and most the time small. We save the carcass ( because that’s all that’s left about after an hour) for soup. We also stick it with butter inside the would be dry parts Get it, try it,love it and repeat
My family been on these popeye's turkeys for the last few years. Flavor down to the bone. Save yourself some time this Thanksgiving and get one...or two
Stopppppp because the Cajun turkey from Popeyes is LEGENDARY. I used to work there wayyyyyy back in the day and the pre orders for it were crazy! We would always sell out.
@@stephaniewilliams8535 whew its been abot 10yrs ago but i believe they were around 25. The owner always gave the crew one to take home for the holidays
You're supposed to cook it for 45 mins breast down... Then flip it over and baste it every 20-30 mins..... Voila juicy turkey... Plus I would add kitchen bouquet and the trinity of veggies (fresh onion, garlic, celery, 3 colors of bell peppers, 1/3 of a jalapeno and 1/2 carrot)... Idk Wea th trinity comes from, lol..
Did you thaw the bird to room temp before baking? If not, and it's still cold to the touch, that's the #1 rzn for dried bird. #2 is not pulling the bird out to rotate it as most ovens have uneven hot n cold spots that affect heat distribution that can cause uneven cooking. The best way is to roast it breast side down first (at 450°, baking it to 145-155° then flipping to the breast side up and rotating the pan (lowering it to 375°) and inserting the thermometer in the deepest part of the breast (not touching the bone;it'll give you false reading) and bake til 150°. I actually like it at 145° then pull it out makes more tender but it'll still be cooked with the carryover heat. Don't worry, although the FDA says 175° you do that, you'll for sure get dried turkey. 150° is hot enough to kill the bacteria, and don't forget the carryover heat it'll rise up to more like 160°. That'll ensure your bird breast meat is tender. Make sure to cover the bird when cooling it down and let it rest for as long as the time it took to bake it, i.e... if you baked it for 4 hrs, rest it for 4 hrs. The longer, the better, but if anything never ever cut into a turkey right after it's been baked, all that steam leaving the meat is your moisture leaving the meat to dry out.
Cover with foil the first two hrs to preserve moisture, get drippings bellow and baste it, also surrenge the drippimgs into turkey. Keep uncovered and let it finish cooking. Also pitting stuffing in also helps keep juicy and moist. Happy Holidays & many Blessings 🙏
I would have melted butter with lil bit of my own seasonings on it, not too much mixed it in butter, punch holes in Turkey and drenched that whole Turkey with seasoned butter, but would be better to use cooking injector.
Bro it might be dry but you should try to slow cook it and then throw maybe a little bit of butter over the top and just baste it with that over time and it will be the most tender thing in the world in the most delicious turkey you'll ever have seriously try it please I love your content and I watch it all the time
i've just been looking into maybe buying a roasting tray and wow that one's pretty. i haven't tried it with a turkey yet, but the idea i've seen of breaking the bird down before cooking to get faster and more even cooking is something that i really want to try, and you just leave the dark meat in for a bit longer to hit both temps you need.
For sandwiches, putting on gravy, mixing in the stuffing, I prefer a little dry. People who keep it juicy don't seem fully cooked and the slices border on lunch meat. I'll use sauces to rehydrate and dry meat goes better for my left overs. Not that the big ass gatherings I go to have left overs.
I'm the exact same way. I also do the same with with chicken. It always seems undercooked if there is a lot of juices. It's the way my Dad taught me to cook it and honestly I prefer the chew of overcooked turkey or chicken😅
Same here..Moms turkey was always dry but made the BEST sandwiches. Actually turkey and meats in general tasted better back in the day. Miss you mama!😢
@portiagregoryburnette6585 just melt your own. I simmer half chicken broth and half butter with some herbs and spices, but they need to be strained out or they will clog your injector.
The key to a moist turkey is while you're cooking it, you have to keep pouring the turkey juice on it, it works, as the juice comes from the turkey it will leave the turkey dry, but If you keep pouring that juice on the turkey while it's cooking it will be so moist!!!
If it's unstuffed you and toss in carrots, onions and celery and stuff the cavity with a crumpled piece of aluminum foil it locks the steam makes it nice and moist this works on chicken too ❤️
You can buy them at Popeye's. They are pricey, but taste delicious. I bake mine on low heat, turn it up the last hour. Makes a delicious turkey salad as well!
Here is a Tip from a Louisiana Native. Season the Turkey like you normally would then Inject the Turkey with some Cajun Butter. Next Deep Fry that thang , or throw it in the oven. You’ll never eat Turkey the same again !
Man i saw these commercials last year during thanksgiving and couldn't believe it. If you pull up to my home with a damn popeyes turkey we're having a discussion.
Did yo let the turkey sit for 30 after it came out of the oven? That determines if it's dry or not for alot of people. Also, uncovered for 30 minutes I don't play that as it drys out. But to be fair. You said it was frozen but pre cooked? That right there only way you could reheat that properly is learn how to sous vide
Southern Heritage Farm Cajun Turkey BLOWS POPEYES OUT OF THE WATER. Only available from school fundraisers for Christmas and Thanksgiving but HOLY. SMOKES. So good.
I bought a popeyes turkey years ago when it was$40. The turkey was seasoned good, but when I thought about buying one again a year or two ago, it was like $80. I bought a butterball turkey and fried it myself.
Our area is almost $100. I bought it a few years ago after I seen the commercial and thought it would taste delicious. It was good but not worth buying again. I have a family of 6 and it was plenty left. Maybe I will give it another try.
Kinda weird that it would be fully cooked but they still instruct you to cook it for like two hours afterwards, seems like a guarantee to dry out at that point
I love the colors 😢 I also believe that small "bad" animation gag in the episode was probably an homage to Supper's episode 5 😂 As always a really good break down video 🎉
I bake my turkey upside down and inject it with butter with whatever seasoning I’m using (garlic is a must). Bake it low and slow to make it even more moist. Cover with aluminum foil but uncover towards the ending to add color 🤤
@@kandydewey1286 maybe I got to watch again but pretty sure he only said the last part about uncovering the turkey and maybe he said inject it maybe but not sure he said that. Turkey cooked upside down seems like a lot of people swear by that in the comment section. I'll have to give it a try.
@@Bendoingit my brother slow cooks it at 325 for hours while spreading the liquid at the bottom around the turkey at least every hour then the last 30 minutes he turns the heat up to 450 to get the skin crispy. I know I’m missing a step or 2 that he does
Fully cooked 🤔 why not just cook one ..defrosting a frozen cooked turkey🙄🙄🙄 ..reheating a cooked turkey 165° please not 150° ..dry as an Egyptian camels hoof ...COOK A RAW TURKEY..
@stephenkoetz4159 yeah. You can easily get to it. Also you don't need to hit 165. You just have to be at a certain temperature for a certain length of time. That's what pasteurization is.
"make the gravy".....words to live by
" but make the gravy " 😂
😁Trill Spill!
The gravy is important component that no one should forget
ALLWAYSSSSS make the gravy 😊
With any turkey, make the gravy.
If you inject turkeys with butter and Creole seasoning, it’s the best!!!!! rub it down good with the Creole seasoning two
Absolutely!!!💯
And then put it in a smoker and slow cook it. Juicy and tender!
Inject with bacon grease as well…
You have to stuff your turkey with half cooked bacon and sow it up
You got me an idea for thanksgiving. Thank you
I made this turkey last year and I'm doing it again this year! Cook it to about 140 degrees and it will be juicier. I know we love to follow our own directions to jughe things up but the instructions on this one were pretty good especially if you want to brown it a little more. It was very well seasoned and not overly spicy. Picking it up at the store will save you about $40
That’s the way my neck set up😂😂 I felt every word
🤣🤣🤣🤣🤣
My neck, my back, my belly to my buttcrack...😮
I almost chocked on my salad 😂
Same, I swear this guy is in my head😂😂
I read this while I watched him say that
Baking birds upside down helps them retain more moisture in the breast meat.
As someone that smokes a lot of whole poultry I'm glad you mentioned that because I have never thought about it!
Oooh..never thought of that!!
Yea, just remember to flip it over at the end to crisp up the skin. That's the real test! Lol
Never thought of that! Thanks!
I've never smoked anything that came out dry@@JuarezDerrick
I put turkey stock (best I've found is Kitchen Basics) in the bottom of the pan, baste the turkey every 15-20 minutes until about 30 minutes before done ( allows the skin to crisp). Make your gravy with the liquid left in the pan, the turkey stock makes the gravy extra rich
Brine the turkey then smoke it and use kinders
I would fry the whole turkey! Now that would be delicious! I fried mines last thanksgiving it was so good 🤤 😊
Mine 😒
I want to frye you. Damn my bad😂
@EthersMysticalChildTarot8014 you understood exactly what they meant, which is the sole purpose of informal language. I know for a fact that you couldn't pass a university level Linguistics class to save your life, so I'd settle down if I were you, though I'm glad I'm not and I'm sure that you aren't exactly too thrilled about it either..🥴
@squarebear619 I'm a RN with advanced Linguistic skill pardon you. My vocabulary skills are up to Par my dear. ☺✌🏼
@@squarebear619 BTW, You need to apply to Law school Captain Save A Hoe.
It’s the only turkey we buy for the last 4-5 years. Highly recommend and cooking it is a breeze. Never had it be dry.
That's what I was saying. If it's dry it's because he cooked it too damn long lol
That is a great idea. ❤❤❤
How long you cook yours for??
@@lisaholland8923 like two hours-ish. He said he cooked it until 165°F internal, but the turkey is pre-cooked, so he kinda double cooked it, the instructions say 140°F. It only needs to be ‘reheated’, cooking it to 165 would dry it out exponentially.
Mines has never been dry. It is 🔥
What i learned from my mom is to cook the turkey in an oven bag for it to be juicy. My husband and i hosted his family for Thanksgiving for the first time at our house last year, and it was my first time cooking the turkey by myself. Put it in the oven bag- everything was so tender it was falling off the bone.
The things I wish i had done was to brine it a day or two before (didn't have time) before cooking, to get the perfect crispy skin. I'm going to be trying that method this year.
Also, cook it breastside down. So the dark meat juices run into the breast.
@@charlesdiggs5297But then you don't get the crispy skin on the breast and thighs/legs.
Yes! I've baked my turkeys in an oven bag for years. Makes a very juicy and tender turkey.
@mrxman581 I was really never really concerned about that. I just like my breast meat to be juicy and tender.,but to each they're own
Yes! I never cook mine in a bag. I do the brine and it comes out juicy and O so delicious! Browns beautifully!❤
If you cook it upside-down it makes it moist.
Is that a general rule or thumb or just what this one since it's already cooked and frozen?
@@TRECEYbIzzLErule of thumb, even with chicken
Well I just learned something new I’m trying that tonight with chicken
It makes sense. All the juices flow down into the meat instead of through the bottom and into the pan.
My mom found that out on accident back in the 90's. The turkey looked weird, as if it was praying. We laughed but, upon eating it we realized it wasn't dry. We've cooked our turkeys upside down ever since. I'll trade the juicy meat for crispy skin.☺️
I always put a stick of butter under the skin, to prevent dryness
How
@@icanbreathe9161 cut a slice into the skin, shove the butter in there, and even it out. So good 🤤
God 🦫 damn
@@Aftmost17 Thanks for the great idea
I think they come dry. I find a coat of olive oil helps. But I prefer to put them in a pot and let it cook in its own juices. Never had a dry bird that way.
Wayment....I'm stl stuck on "That's the way my neck was setup" part tho🤭WTH!!😂🤣+ da MUCH NEEDED gravy LOL😂🤣🤣🤣😂 #MakeDaGravy 🧏🏽♀️🤣🤣🤣
The fridge survives today 😂😂😂
😂😂🤣🤣
For now 😂
🤣🤣
Carving straight from the turkey always looks impressive, but it creates stringy slices because you're carving with the grain of the meat. Instead, remove the breast from the carcass, then slice the short way. You'll have tender, juicy medallions instead of long, stringy slices.
VERY interesting!!! Thank you for this tip. 🥰😋😚
Yes! And it's much easier
Thanks for the info!!😊
This!
I did something like this for my grandmother's last Thanksgiving. Super easy.It was just me and her, she thought I had cooked a turkey and all the fixings and sides from scratch. Biggest thanksgiving Dinner she had in that house for years.... So this is a legitly good deal if you need to cook an entire Thanksgiving dinner
Facts! Always make the Gravy Always(IF U Can't Cook a Pot of Hot 🔥🔥 Chicken Broth with a Little Corn Starch with Water Stir It Up Very well plus Spices Boil Until It's Thick on Your Spoon 🥄
😮😮❤
Flour, water, onions and seasonings. How I make mine.😊
Not that easy bro
That's not gravy
Gravy is with pan juices from whatever you were cooking (thickened) and seasonings , giblets chopped up etc .
Bouillon , stock etc is NOT gravy
@@farasha9089 I am so with you on this!! Pan drippings essential. Giblets also!
My go to for the last 3 Thanksgiving. Always delicious and never any left over. I've never had a dry bird as yet
I looked and it said $75.00 …. Wow that’s one pricey bird
yea im pretty sure if the turkey comes out dry its the cooks fault
Same
@maranitalogan6148 I paid 35 for mines and it's the same price cooked r not
He was Russian just to post for a video he wasn’t cooking for family and taking his time 😅
I would cook my owned and 💉 it with Cajun and seasoning with lot's of 🧈 butterYummy Yum 😋😋
Am going to try your way Cheaper
Yes ma'am😌
We get one every single year!!!!! They are delicious 😋 🤤
You gotta get you one of those oven bags. Keeps the juices in and the turkey comes out moist every time
Keeps the microplastics in too, for the flavor
Don't the bags have a chemical toxicity?
Oh shut up like y’all even doing anything to avoid microplastics 😒
@@kabob21
I try but still order restaurant delivery food, God only knows what crap is in containers and food.
@@drakewest2898 yeah okay drake im sure you do a lot to not consume microplastics
Popeyes Turkeys are by far the best ones out there!! Unbelievable seasoning and flavor
Please fully reheat precooked poultry to 165 degrees F. Cooking poultry the first time only kills enough bacteria to be consumed shortly after cooking. Once placed back in the refrigerator the remaining bacteria begins to regrow, thus necessitating another full recook
Turkey is inherently dry to begin with, which is why some people swear by deep frying
I would say, since this is pre-cooked, to maybe slightly undercook it to the desired temp, let it rest and continue cooking on its own. That way the juices stay in better. Another way is to maybe put the pan it's cooked in inside, or over, a larger pan of water. That way it gets steamed slightly but retains moisture.
It already being cooked is why you have to be careful when reheating if you want it to not be too dry
Or turn it upside down in the bottom of the pan so it cooks in the juices.
A trick to moist turkey is to use citrus either grapefruit, oranges, or lemon. Never dry.
Thats what I do a deep-fried Turkey is juicy and delicious.
And baste with some additional stock or bouillon. Basting a 🦃 is so underrated.
Best way to have moist turkey is let it soak in a brine for 2 days before cooking
I ordered this Turkey based off this review and I will definitely make the gravy
Imma tell you something. That turkey??? BaaaBAAYYY
My husband and I have been copping them for about 9 years now.
Along side our regular bird
It’s expensive and most the time small. We save the carcass ( because that’s all that’s left about after an hour) for soup. We also stick it with butter inside the would be dry parts
Get it, try it,love it and repeat
My sister turned us on to their Thxgiving turkey several years ago, AND YES, it's a good time.
😂😂
Yup! We usually have this a long with another turkey or two. It's delicious.
How many lbs. is it because it's $99 this year?
@@zanobiaj1019its 50 out here
My family been on these popeye's turkeys for the last few years. Flavor down to the bone. Save yourself some time this Thanksgiving and get one...or two
Turkey dry though 😂 who wants to eat dry turkey???
@@2Good2BeTrue45 Turkey is only dry when you dk what you're doing. Also this is fried. 🫠🫠🫠🫠
@2Good2BeTrue45
Don't know how he F'd it up, but I've never had a dry one. It's "idiot proof"
Already fully cooked just heat it up
@@2Good2BeTrue45 just inject it with Tony’s creole injection butter
@@2Good2BeTrue45All you have to do is cook it properly and it will not be dry
YES I LOVE IT I BUY 2 EVERY NOVEMBER THE COST 50.00
Stopppppp because the Cajun turkey from Popeyes is LEGENDARY. I used to work there wayyyyyy back in the day and the pre orders for it were crazy! We would always sell out.
Same cuz i used to prepare for and drop em fresh every year!!!
How much do they charge for the turkey?❤
@@stephaniewilliams8535 whew its been abot 10yrs ago but i believe they were around 25. The owner always gave the crew one to take home for the holidays
You're supposed to cook it for 45 mins breast down... Then flip it over and baste it every 20-30 mins..... Voila juicy turkey... Plus I would add kitchen bouquet and the trinity of veggies (fresh onion, garlic, celery, 3 colors of bell peppers, 1/3 of a jalapeno and 1/2 carrot)... Idk Wea th trinity comes from, lol..
@@stephaniewilliams8535 I bought one last yr it's about $60 in Southern California
Popeyes Turkeys are phenomenal! Inject them w some Cajun butter before you cook it for that extra boost.
All for a low low price of $120 😂
@@tannerlane9669$120 😳😨 Hellll No!! They can keep that Bird
@@mjerome1457
64.99 with tax 70.
@@tannerlane9669 omg really
@@tannerlane9669 that’s crazy!
Did you thaw the bird to room temp before baking? If not, and it's still cold to the touch, that's the #1 rzn for dried bird. #2 is not pulling the bird out to rotate it as most ovens have uneven hot n cold spots that affect heat distribution that can cause uneven cooking. The best way is to roast it breast side down first (at 450°, baking it to 145-155° then flipping to the breast side up and rotating the pan (lowering it to 375°) and inserting the thermometer in the deepest part of the breast (not touching the bone;it'll give you false reading) and bake til 150°. I actually like it at 145° then pull it out makes more tender but it'll still be cooked with the carryover heat. Don't worry, although the FDA says 175° you do that, you'll for sure get dried turkey. 150° is hot enough to kill the bacteria, and don't forget the carryover heat it'll rise up to more like 160°. That'll ensure your bird breast meat is tender. Make sure to cover the bird when cooling it down and let it rest for as long as the time it took to bake it, i.e... if you baked it for 4 hrs, rest it for 4 hrs. The longer, the better, but if anything never ever cut into a turkey right after it's been baked, all that steam leaving the meat is your moisture leaving the meat to dry out.
He need a friend wit a smoker. 250-275° low an slow smoke for a totally juiced bird.
It still may be dry given that it comes fully cooked already
@@joshuahawley2073what if you inject it then smoke it
@@niconettles7875 That might make it better, but remember it's FROZEN. Well I guess you could unthaw it until you can inject it 🤷🏾♂️
@ yeah that’s a better method lol let it thaw then inject then boom perfect turkey
Its fully cooked and cooked again so naw
Popeyes Cajun turkey’s are delicious
Bro, I got this same turkey last year for thanksgiving dinner, and it was REALLY GOOD!! everyone else loved it
Cover with foil the first two hrs to preserve moisture, get drippings bellow and baste it, also surrenge the drippimgs into turkey. Keep uncovered and let it finish cooking. Also pitting stuffing in also helps keep juicy and moist. Happy Holidays & many Blessings 🙏
Thank you I need this advice aswell. Happy Holidays and many blessings to you aswell. ❤🙏
Use the drippings to make the gravy...
These turkeys are fully cooked and only need to be heated up
That turkey is actually damn good!!
I would have melted butter with lil bit of my own seasonings on it, not too much mixed it in butter, punch holes in Turkey and drenched that whole Turkey with seasoned butter, but would be better to use cooking injector.
Dude got a News Weather man voice 😂😂😂
Turkey without gravy is like peanut butter without jelly
So, somewhat healthy?
Ham no burger 😂
Kool aid, no sugar 😂
Peanut butter sandwiches are fire by itself 😂
We don't do gravy with turkey too much in the south. Esp over a fried turkey. And that's saying a lot bc we love our gravy. But not for turkey.
I've tried it about 10 years ago it was fine. I rather my own recipe because it's juicy and delicious
Been wanting to know about this for years now, thanks for sharing.
I bought one last year its was actually decent and use a roasting pot or turkey bag to keep the meat moist it was about $60
Moist
This is insane, I just looked it up and now it’s $99.99 plus tax
@@gamerbabyy Thats shipped, if you pick it up in store its 54.99 plus tax
@ thank you! I’ll have to see what stores around me have it
@@gamerbabyycall your nearest Popeye's they should have some @ the restaurant
Bro it might be dry but you should try to slow cook it and then throw maybe a little bit of butter over the top and just baste it with that over time and it will be the most tender thing in the world in the most delicious turkey you'll ever have seriously try it please I love your content and I watch it all the time
No matter how convenient a pre-cooked turkey is, ain’t nothing better than a deep fried turkey on thanksgiving. Periodt!!
@@WokoOno This is the way
I couldn’t agree more 🦃
Whew! You ain't lyin'! The BEST turkey I've ever had in my life! 👏👏👏
Yes ❤
Facts
If you put a little water in the bottom of the roasting pan like you do a regular turkey and base as usual I bet it would be moist.
Baste turkey in warm broth might be better
i've just been looking into maybe buying a roasting tray and wow that one's pretty. i haven't tried it with a turkey yet, but the idea i've seen of breaking the bird down before cooking to get faster and more even cooking is something that i really want to try, and you just leave the dark meat in for a bit longer to hit both temps you need.
bojangles also has really good turkeys
Yessssss! I love Bojangles turkey.🔥
For sandwiches, putting on gravy, mixing in the stuffing, I prefer a little dry. People who keep it juicy don't seem fully cooked and the slices border on lunch meat. I'll use sauces to rehydrate and dry meat goes better for my left overs. Not that the big ass gatherings I go to have left overs.
Same. I’m not a huge meat eater, but I’ll eat a turkey sandwich on holidays, if it’s dry. Moist turkey doesn’t seem fully cooked
I'm the exact same way. I also do the same with with chicken. It always seems undercooked if there is a lot of juices. It's the way my Dad taught me to cook it and honestly I prefer the chew of overcooked turkey or chicken😅
Turkey breast is always too dry. And, tasteless. Save me the dark meat!
Same here..Moms turkey was always dry but made the BEST sandwiches. Actually turkey and meats in general tasted better back in the day. Miss you mama!😢
This one is fully cooked.
When it comes to oven baking a turkey, you gotta make a gravy. It's the one benefit with oven baking. I'm partial to smoking or deep frying.
Turkey butter injections is ALWAYS the way to go guys! Regardless of the turkey brand 👍🏽
Buying it or melting butter and injecting?
@portiagregoryburnette6585 just melt your own. I simmer half chicken broth and half butter with some herbs and spices, but they need to be strained out or they will clog your injector.
Ive been doing the Popeyes turkey for years now. Easy, and tastes great
“That’s the way my neck is setup” took me out!! 😂🤣🤣🤣😂
Try the Bojangles turkey. It’s actually juicy and was one of the best turkeys I’ve ever had
I will!!!
Make sure it’s a corporate store, not all of the private stores follow all corporate protocol.
Make sure it’s a corporate store, not all of the private stores follow all corporate protocol.
I don’t want turkey breasts that super dry, but I also don’t want super “juicy”. Then it doesn’t actually taste like turkey breast to me.
Bojangles turkey was fried (or it used to be back in the day) and it was amazing!
The key to a moist turkey is while you're cooking it, you have to keep pouring the turkey juice on it, it works, as the juice comes from the turkey it will leave the turkey dry, but If you keep pouring that juice on the turkey while it's cooking it will be so moist!!!
If it's unstuffed you and toss in carrots, onions and celery and stuff the cavity with a crumpled piece of aluminum foil it locks the steam makes it nice and moist this works on chicken too ❤️
@staceyearle2817 that sounds so good, I'll have to try this!!!
So...baste? Yeah. That's turkey 101.
@@gsesquire3441😂
FYI: Bojangles makes one too. It was also dry. I like brining my turkey - very juicy.
You can buy them at Popeye's. They are pricey, but taste delicious. I bake mine on low heat, turn it up the last hour. Makes a delicious turkey salad as well!
How much?
@Steph-lc7hy I paid about $70. Also, you have to purchase/ order early..otherwise they sell out quickly. Enjoy!
@ where do you order this?
I can feel my back growing as i watch this short 😂
HECK YEAH!!! I LOVE cajun turkey!!! I always buy sliced cajun turkey from the deli at Kroger! 😋
Here is a Tip from a Louisiana Native. Season the Turkey like you normally would then Inject the Turkey with some Cajun Butter. Next Deep Fry that thang , or throw it in the oven. You’ll never eat Turkey the same again !
It's already seasoned and fully cooked.
That dry turkey cough was hilarious 😂
Its the news comentater voice with the sarcasm that does it for me😂😂 Happy turkey day ya'll, stay safe & god bless 🦃🦃
Man i saw these commercials last year during thanksgiving and couldn't believe it. If you pull up to my home with a damn popeyes turkey we're having a discussion.
😂😂😂
Not to mention a very small fee of $100.😮
Right, $100 for an 8 piece. 😢
Now Bojangles needs to do the same thing!
They have a Cajun Fried Turkey. Or, at least, had one.
Did yo let the turkey sit for 30 after it came out of the oven? That determines if it's dry or not for alot of people. Also, uncovered for 30 minutes I don't play that as it drys out. But to be fair. You said it was frozen but pre cooked? That right there only way you could reheat that properly is learn how to sous vide
It's good af. Youre on the late show my boy. We been on these. It's dry because you didn't do a few things to ensure a moist bird.
If you cook the turkey upside down your turkey won't be dry and you won't need to dip it unless you want to
YH but isn’t the skin going to just steam and not get crispy ?
@@KingRigatoniflip it for like the last 15 min to get that bitch crispy.
@@KingRigatonino not at all
I do the same, but when it's almost done, I turn it over.🤗
The problem is that the turkey is already fully cooked, but he cooked it again for 2 more hours. That’s why it’s dry. You’re only supposed to heat it.
We've been getting popeye's turkey for 6 years good every single time😋😋
Southern Heritage Farm Cajun Turkey BLOWS POPEYES OUT OF THE WATER. Only available from school fundraisers for Christmas and Thanksgiving but HOLY. SMOKES. So good.
Thank you for sharing! I got to find out how I could get one because I don't really know any kids.🤷♀️
Thanks for the tip 😉
@@allways8782 I think you can call a local school and suggest they look into it, but I think they’re only in the southeast currently!!
@@eddietonore2813 Thank you for the suggestions. I'm in the Northeast. I'm definitely going to call the company and see what they say.👍
If they’re as expensive as Popeyes, I could pass on that, because no turkey on earth is worth $100.
Their turkey has been my go to for the last 6 years. No complaints!
Mine too
My uncle got a Bojangles Turkey years ago and I still think about it to this day
It was SO GOOD
That looks so good😮
"Make the gravy." *In his Barry White voice* 🤤🤤
Onky Turkey I buy ,since2020 really good😊😊😊😊😊😊
I bought a popeyes turkey years ago when it was$40. The turkey was seasoned good, but when I thought about buying one again a year or two ago, it was like $80. I bought a butterball turkey and fried it myself.
It's $50 in my area
@kaioken_100 I just checked online and it's $59.99 this year. Cheaper than it was, but still expensive.
Our area is almost $100. I bought it a few years ago after I seen the commercial and thought it would taste delicious. It was good but not worth buying again. I have a family of 6 and it was plenty left. Maybe I will give it another try.
Thank you for this Snack Daddy. Much appreciated.
Send our love to baby boo. 😁
We purchase Popeye Cajun Turkeys every year and make a good Gravy to accompany it! 🦃🍗
My mom cooked many turkey for 12 or 13 hours tender so much favor ❤❤❤❤❤❤❤❤❤❤❤
I probably did too much but i let mine thaw and spatchcocked it so it wouldn’t dry out, came out AMAZING
You didn't do too much. You UNDERSTOOD the assignment for the "fully cooked but frozen" turkey.
It was dry because it was precooked, right? Or is it just preseasoned? I would definitely buy any type of poultry from Popeyes
Those turkeys are delicious!!
Kinda weird that it would be fully cooked but they still instruct you to cook it for like two hours afterwards, seems like a guarantee to dry out at that point
@@prestonexzabe2997
Frozen fully cooked can harbor bacteria, important to bring up to safe temps
Cooking frozen food and cooking poultry is very similar, because they both have to reach 165 before their safe to eat.
@@hazy9785 I see, good to know
@@prestonexzabe2997 but I think you're right, cooking a 2nd time is bound to be really dry!
We have tried it, a couple times, and the consensus both times are that it was a fabulously delicious turkey
I brined my first turkey over 14 years ago....life changing 🎉🎉🎉
U were supposed to bake it upside down to keep it from drying out
I'm so glad to see a review in this. Thank you!
Yes! That turkey is soood good!!
I wonder if it is going to be dry like they biscuits
Yes just looked the price up. 99. 00,they say it's shipped. They can still keep it. You can make your own Cajun season for it.
$100?
Maybe they should offer it through EBT/SNAP
I can think of a few things that I could spend a hundred dollars on, and that ain’t it.
@@Ann-hm7gj
Folks are not trying to spend half their stamps on one turkey.
I wish I could get stamps.
I heard Walmart is going to have them for $60.
@@appliancedude63$50 at Krogers
I love the colors 😢
I also believe that small "bad" animation gag in the episode was probably an homage to Supper's episode 5 😂
As always a really good break down video 🎉
We kno what you having for thanksgiving💜💜💜
I bake my turkey upside down and inject it with butter with whatever seasoning I’m using (garlic is a must). Bake it low and slow to make it even more moist. Cover with aluminum foil but uncover towards the ending to add color 🤤
That’s what he said in the video
@@kandydewey1286 maybe I got to watch again but pretty sure he only said the last part about uncovering the turkey and maybe he said inject it maybe but not sure he said that. Turkey cooked upside down seems like a lot of people swear by that in the comment section. I'll have to give it a try.
@@chrisbrown2318all the juice is in the dark meat that's why you flip it over so they drain down and keep the breast moist and juicy
That gravey be running 🏃♀️ 😳
It’s dry because the way you cooked it. As soon as my brother became a chef i immediately found out when a turkey is dry it’s the cooks fault
U had one moist turkey and now you're an expert
Well how do you make it not dry
So how are you supposed to cook it to make it tender?!? Very curious
Yup
@@Bendoingit my brother slow cooks it at 325 for hours while spreading the liquid at the bottom around the turkey at least every hour then the last 30 minutes he turns the heat up to 450 to get the skin crispy. I know I’m missing a step or 2 that he does
They cook them too ❤❤❤
Been there done that several years and it’s always a hit. 🦃🍽️
Noddy Holder can only hold back the Turkey so long, it's certainly Turkey Time. Iceland could take a few notes as well, perhaps.
Fully cooked 🤔 why not just cook one ..defrosting a frozen cooked turkey🙄🙄🙄 ..reheating a cooked turkey 165° please not 150° ..dry as an Egyptian camels hoof ...COOK A RAW TURKEY..
😂😂😂
You put it in the oven until it hits 150. It'll cook out of the oven for another 30 minutes where it gets to 165.
@HH-le1vi on a turkey ..15° on carry over cooking 🤔🤔🤔...no
@stephenkoetz4159 yeah. You can easily get to it. Also you don't need to hit 165. You just have to be at a certain temperature for a certain length of time. That's what pasteurization is.
@HH-le1vi ok well if you say so ..let me know if you cook food any where professionally..I will avoid that
You ate that too good!! It looks tasty!! 😋😋
Why he say “Make the Gravy” like that 😂😂😂
Cause he was in ecstasy, on the verge of a foodgasm, if you will. 😂😂😂
Dry turkey is great
Great for who!?😳😭😭😭
Great and funny interview! Karishma and Charlotte are a great duo
The best Thanksgiving turkey I’ve ever had was from the HSN. 🤤🤤🤤