If you plug in 400 and convection the oven will automatically set to 375 conv (which is 400 norm). DON't set your convection to 375 as will set it at 350
Its been a month since i made this and my guests still wont shut up about the turkey, not to mention the gravy. Wow, the gravy was crazy. Tis was so fast and so easy it wasn't funny. I have been brining turkeys for years but not anymore. Good job man! Good Job!
That meat thermometer is amazing. I was expecting it to be really expensive but its not at all especially with the 20% off. Thank you all mighty algorithm for leading me to this video
This method is more or less how I break down a duck: drumsticks, thighs, wings and backs get roasted skin-up on one night and served with roast root veg and cranberry relish, then the divided breast is quickly broiled for the next night with a quicker-cooking veg and pilaf made with broth from the bones. Yum!
You absolutely rock, I found this video back in February of 2024, I was and am recovering from cancer, last November 2023 i couldn't smoke a turkey due to fatigue and my fight, but when I saw your video, I promised my wife i would use this method and cook for her this year 2024. Thank you and my craving will be satisfied this year, God willing.
My laptop sat on the counter as I followed everything and did just what you did. OMG, this was fantastic. Never again am I cooking a turkey the old way. Roasting the neck etc was something I never thought of doing but the instant flavor was great. Thank you as I now feel at 72 I have elevated my cooking skills to a whole new level.
Yes, I agree Judy! With COPD and with my age of 74, I had difficulty with the separation or butchering of a 22lb bird. Our Sister-in-Law was gifted this turkey from the Hospital as she is an employee.
WORTH IT!!! I have been roasting the Thanksgiving turkey for our family for about 5 years, and I've been told by multiple people that my turkey made them realize that they don't hate turkey afterall. They just like it cooked properly. But there's always room to try new things, so I tried this method. The only thing I did a little differently is rubbed the rosemary salt the night before, covered it with plastic and kept in the fridge overnight. When I sliced into this bird, I could see the difference immediately. We barely had leftovers. The grocery store has some pre-thawed turkeys on clearance the day after TG, so we grabbed another turkey, and I'm doing it again tonight
I have been breaking down my turkey into quarters for roasting for years--you are one of the few food educators to recommend this method. I also would recommend two small turkeys over one big turkey for larger gatherings, as they are much easier to roast well.
@@thebat8997 I make the turkey stock a few weeks ahead of thanksgiving to cut down on same-day craziness, and then put it in the freezer. It is the base for the gravy. Since the turkeys are broken down into quarters, and roasted on sheet pans, you can also deglaze the sheet pans to add flavor to the gravy.
@@jameshill8493I like this too but different methods have different pros and cons. I’ve been spatchcocking turkeys for years but one of the drawbacks is you don’t have that picturesque moment of carving a roast table side (bc the bird looks so weird). I’ll still never do a regular roast again though.
ok - I followed your instructions, this is the best turkey result I've ever had. My only word of caution to the folks at home: after breaking down the turkey I used the rosemary salt on and under the skin and let it sit uncovered in the fridge for a day on a wire rack on a baking sheet. Be careful with how much of that flavored salt you use, it could easily be too much! The flavors were awesome. Thank you for this, I'll never do it any other way.
Dude!!! I just followed this explicitly and it was BY FAR the best Turkey I've ever cooked (and the Gravy flat out would win a contest!). I used to Brine, then slow roast overnight in a cooking bag, with a white wine garlic butter sauce, etc. and those turkeys were always fantastic, but it took two days of prep, brining and cooking all nite! NEVER AGAIN!!! I didn't even pull the turkey out of the Fridge until around 11:30, started butchering it and went through the steps. We ate around 3:30 (Slight delay waiting on the green bean casserole, could have eaten by 3). If you needed any other validation, my wife is from Colombia and her Sister and children are visiting. They've never had a Thanksgiving dinner, never tried Gravy, etc. They were FLOORED! So Good! Thank you for this one! P.S. I sent this to a friend in California the other day. He's already done this recipe twice (once for practice) and he feels the same way!
My wife and I JUST made this and will never LITERALLY EVER make turkey any other way again. You saved our family from future subpar holiday dinners. Thank you
Dude! It's now Christmas and one of my daughters is still raving about this turkey I made on Thanksgiving! I've been making our turkey for 36 years, and we're never going back to the old way. None of us like the breast meat, but this was amazing. My son got married a year ago, so I'll be teaching him this method to cook it.
Okay - we made your recipe today! My daughter in law said it was the best turkey she’s ever eaten!! I used the FABULOUS herb salt in my mashed potatoes, gravy and of course all over the turkey! Thank you so much for one of the best Thanksgiving dinners ever. My husband and I said we’re never going back to the old way. Thank you Dude.
For the last 20 years I have grilled the whole turkey on my Weber kettle grill. The results were always good but after seeing this video I decided to break the bird down before cooking. Results were simply perfect, juicy breast and the drum thigh combo was so easy to separate after. My wife, who didn’t like the idea of not having the whole turkey on the platter for carving, said this was the best turkey ever. We will be do Thanksgiving this way from now on.
Made this for Thanksgiving yesterday. THIS IS THE WAY. So moist and delicious. People actually asked to take some turkey breast home with them. The gravy was next level as well. I was able to completely prep the turkey, make the stock then gravy the day before and let the turkey dry brine overnight. Such a game changer to just pop the turkey in the oven an hour or two before people arrive and frees up time to spend time with the family instead of tending to a bird, carving, and making gravy.
I slice my turkey's in half and put them on the smoker. I'm cooking three birds that way. They have been in a brine for two days. All of the left over parts will go into a five gallon soup pot. I make fresh homemade noodles and make turkey noodle soup the same day. I also cook it on the smoker. I use apple wood. It's been soaking in whiskey and water for two days. One is in a different brine and smoked with pecan wood. I cook everything on two different smokers. Even the pies get cooked on the smoker. Happy Thanksgiving Everyone.
This recipe is amazing. I used to hate eating turkey breast and would only touch the dark meat. I followed your recipe this past Thanksgiving. The turkey breast came out so delicious and tender. It's less than 2 weeks later and I just cooked a turkey breast only and it came out perfect again. I pulled the turkey breast when the internal temperature hit 145F. It climbed to 156F 15 minutes later. Totally safe.
My last Thanksgiving turkey video. For many years now I always go online, primarily YT, to look for different ways to cook my Turkey for Thanksgiving because the previous year's turkey would always leave me with a feeling of the proverbial juice not being worth the squeeze. I've tried breast up, breast down, deep fry...hell, everything short of boiling the damn bird. Sometimes I even just made ribeyes or some other alternative dinner. Well, this year was no different and I saw the thumbnail and title for this video. So while at work a little over a week ago, because of course I watch YT vids at work, I watched this and decided "why not?" Let me tell you.....HOT DAMN!!!.... this was hands down the best turkey and gravy that I've ever had, let alone made. I followed every step without deviation, although truth be told I didn't spend the $$ for the meat thermometer...I instead bought the Govee Bluetooth version with 6 wired leads and downloaded the app to set the temp parameters and watch from the living room. I even ordered the same microfiber towels from his link, lol....which btw work great for handling the bird. Anyway, just like the video shows the breast was pulled at 145 and it was PERFECT!! It was so moist...not a hint of dry...and the dark meat was great as well. I made the rosemary salt and although mine ended up more fine than coarse it was still delicious. Lastly and certainly not least...that gravy was simply the most delicious gravy that I have ever tasted. I swear I will never make or buy another gravy again. This gravy recipe of his will be handed down to my kids for future generations, lol...no lie! I cannot overstate how amazing this gravy is. And the Marmite really added to what was already a fantastic gravy. Seriously, this way of cooking the turkey along with the gravy recipe has secured an annual, if not more frequent, place in my home. I need a thesaurus for more synonyms for delicious to describe it better. It's true, ThatDudeCanCook....and now so can ThisDude. THANK YOU!!! And Happy Thanksgiving!!
I did this yesterday (thanksgiving 2023) but didn’t note the temp so I baked at 350. Took 2 1/2 hours but was one of the best turkeys I’ve done. White meat was juicy and tender, dark meat literally fell off the bone. I sliced the white, and used rubber gloves to just pull the dark off. So good! Thanks Dude!
I was wondering what the temp was supposed to be set at too. I noticed the first comment is his and he says 400degrees or 375 if you use convection. For future reference
I made this last night and even though I left it a little long in the oven and was a little too generous with the rosemary salt, it was still moist and delicious - my husband said it was the best turkey he's ever had and one of the best meals he's had. The gravy is next level delish! Thanks, Dude!
This is the Turkey Technique I've been looking for.....and that Gravy is Holiday Gangster Style! Also thrilled with you Temperature Limits. Started cooking as a Pro in a Country Club, where we cooked around 400 Turkeys over 3 Days.....we had Alto Shams ,and warming cabinets, but our temp limit was 145 back in the Early 80's......and the Turkey was on Point! The Breakdown of the Bird on the Front End makes it so much easier for Service. Thank You Sonny and Marcus ....I'm thankful for you two this holiday season!
I made this yesterday. It was delicious! I even made the rosemary salt! It was very flavorful and smelled so good. Everything came out perfect. The gravy with the neck meat was phenomenal. It was the first time I’ve cooked a turkey! Thank you for sharing your experience and expertise. Everything came out so good! I will 100 percent make this again next year.
Did this exact method last year (slight change in the recipe for the stock aromatics - added a small knob of ginger, half a head of garlic, and a granny smith apple alongside everything else) for a friendsgiving and I was told by everyone who came that it was the best turkey and gravy they ever had. Revisiting the video now as I prepare to do this again over the weekend! Will never do it any other way.
I have spent hours and hours over the year prepping the Burt, basting, checking, toiling over the Thanksgiving Turkey. U have just blown my mind. Why did I never think of that. I’ve been breaking down whole chickens since I was 11 years old. I want to rush right out and get a fresh turkey and roast one today! Love the rosemary salt. I will be doing that this year as well. Thanks for sharing your knowledge.
I have been watching you for years now. So stuff has gone down but you have always remained a fantastic teacher to the masses. Pure enjoyment with every episode. I'm getting your ebook for sure. Also, if you decide to take contributions for the channel, I'll be there too. But I think you've chosen a different path so mad respect. Dude, thank you for making me the hero of every family gathering. Hazaaah!
I followed this method rather than the traditional, and it was the best turkey ever. Mrs was worried, but I said trust me. Made the stock overnight, dry brined it overnight and made the gravy with the neck meat. Cooked in just over an hour and it was fantastic. Thank you, God bless Glad I saw this.
Best turkey I've made, moist and tender along with divine gravy made from turkey stock. Making turkey stock eliminates need for refrigerating stock parts for turkey soup, etc., usually made a few days later. Saves a lot of room and clean up time. I'll cook with the same method next year--thanks.
As someone with zero professional experience, this video seemed so awesome until I got the bird in front of me today and felt totally intimidated. Played this video in real time and got it broken down! Excellent instructions. Cooking on Wednesday for an early Thanksgiving this year. Will update!
I used these instructions for Thanksgiving this year and it was a great success. Everyone raved about the rosemary salt flavor and the juiciness of the meat. Thanks so much.
Thanks! Best turkey I’ve ever had. I put it on the Traeger and super smoked for an hour and then cooked it at 400. Whole family complimented the turkey.
I followed your instructions from start to finish. We had the most moist and perfectly seasoned turkey that we have ever had. Was a complete hit and now the rosemary salt will forever live in my fridge. If you know you know!
Followed all of these instructions for the dinner I cooked for my wife and her parents. It was absolutely amazing. My first rosemary salt, after watching a few of your shows. It was a hit, you were correct! Marmite in the gravy was delish. I even got 2 batches of stock with all the drippings and bones, which will go for some Turkey Oyster gumbo this weekend. Thank you, sir.
I learned a similar method called butterflying it. Basically you're just opening it up while keeping the pieces together (look it up, it's hard to describe lol) but when I cook it this way, I also like my stuffing to be cooked in the bird... so I put the stuffing in a roasting pan, then top it with a wire cooling rack, then put the butterflied turkey on top so the juices drip down.. it makes all the difference if you love stuffing cooked in the bird.❤
It's called spatchcocked. Opens the bird along the backbone so each half lies flat. That also works better than roasting whole. But separating the pieces is even better. Allows you to cook each piece to perfection as the dark meat needs to roast longer than the white meat.
I was going to teach my son how to cook turkey the traditional way until I saw your deconstructed turkey. It's a modern take, and while holding onto traditions is important, there's always room for fresh ideas. I'm going to forward your channel to him...maybe you can be his cooking Big Brother!
Someone in the comment section said it best....we have all been conditioned (brainwashed) by Norman Rockwell Thanksgiving and carving of turkey at the table. Frankly, I made my turkey long and slow and would do most of the prep in the morning...including taking apart the cooked turkey and slathering it with gravy. When family arrived we had cocktails (some) and when people were ready to eat I put the dinner rolls in the oven. Everything else was in crock pots and ready to serve. No Norman Rockwell but DELICIOUS. In fact I'm doing it again this year. Happy Thanksgiving to you.
First time cooking the turkey myself this year, gave this with the rosemary salt a whirl, best turkey I’ve ever had and so easy. Thanks for this video!
I used this recipe yesterday, and was told that this was the best turkey they had ever had and that they didn't want turkey again unless I was making it.
I made this for my family on thanksgiving and it was a big hit even my 10 year old niece liked it and that is saying something. It was a breeze and allowed me to time the rest of the meal perfectly. Thank you so much. Love your channel
Just finished, using this method. I watched the video about a dozen times, made turkey (wet brined first), rosemary salt, and gravy. Everything turned out great, though a bit salty, might not have rinsed the brine enough but it was moist. Loved the cut up first method, and the breast removal was easier than spatchcocking. Thanks again!!
Decided to do 7lb Stuffed Big Home Grown Chicken...Salt, Pepper, Garlic Powder And Poultry Seasoning... Buttermilk Bisquets, Garden Veggies, Mashed Taters with Gravey, Cranberry Jelly, Tomatoe and Cucumber Salad; Pumpkin Pie, Oatmeal cookies with Pistachio Pudding... Cheers from Maine.
I did your turkey and gravy and salt. Everything was excellent. I’ll never do the turkey my old way again. Will you be doing a video on how to cook a prepared ham for Christmas?? 😊
Followed this recipe this year, and I've got to say that I feel like I'll be doing this every year from now on. I love having the availability of making fresh turkey stock before Thanksgiving while the cuts are dry brining in the fridge (Yes, I made the Rosemary Salt as well!). I did end up having to sear my turkey breast to crisp up the skin, but everything was incredible! Used turkey neck meat for the gravy, as well as the wing meat that I pulled out of the stock, and added some rosemary salt. It's so good!
@@macobats The skin wasn't as dark or crispy as I wanted, so I let the breast cool on a rack for 10-15 minutes. I used my cast iron to sear the breast skin-side down on medium heat until I got the result I was looking for. Didn't really overcook the meat, either!
It's Tuesday night, two days before Thanksgiving and I just made the Rosemary Salt. I have a Vitamix with the spice attachment. It looks a little finer than your cooking demo, but it clumped very nicely. Thanks for the weighted measures. That is a blessing. The only thing I would suggest is that you create a candle with this scent. It is amazing.
After 71 years I have finally roasted the perfect turkey. I followed every step and it was the best that we have ever had. Where have you been all my my life? Thank you so much, you really can cook!
Yes, its "jib-lets." 😊 You dont have to trash your microfiber towels. Wash them in hot water and detergent in the washing machine. I live this idea for cooking turkey! Thanks so much!! I have a lot of rosemary growing in my yard, so I will definitely try the rosemary salt.
This is a great turkey prep video. I'm going to do this because we are mostly a dark meat family and sometimes you can just get extra thighs and legs at Whole Foods. Just FYI on the gravy issue: if you don't have Marmite, add a few Tbs of soy sauce or even better, Hoisin Sauce or Oyster Sauce, for extra Umami flavor, additionally I always add either brandy or sherry for extra acidity. My gravy is always a huge hit at every holiday event.
Thanks for that!! I'm hesitant to mess with Marmite since it's a strong hate it or love it thing. I do make miso soup and such, so I actually have all of those in my fridge & feel much more comfortable with them.
@THATDUDECANCOOK, I incorporated your technique to cutting up the turkey, had never done that much less thought of it, made the salt brine, did what you said, roasted the carcuss, then made the turkey stock, let me tell you, it was darn tasty, I really have never liked the way turkey tasted because too me it's always tasted gammy, cooked it, made the gravey, had to sub some ingredient but never the less came out lip smakin good, used the stock for one of my other signiture dishes and man oh man, was the talk of the night. I will reuse this salt method for maybe a roasted chicken, but its insanely that delicous. I always try recipies that I like and they always don't turn out the way they are supposed to, because well, they are fake, but not yours, its authentic, Thank You.
Okay Dude! I tried your recipe and cooking technique for my 2023 thanksgiving dinner. And omg! Spot on! The turkey was very tender and juicy like you said it would be. I tried your Brussels sprouts recipe too. My guests were blown away. I will never cook a turkey the traditional way. Thank you for all the cooking tips.
OK you have a new fanboy... Best Turkey I have ever made and I have been known to make a 20lb bird just for myself if I didn't have plans.. Wiill never make it the old way again. Only comment and it is a very small thing and nothing to do with the recipe but if you do have or get the Typhur which is not needed but I am a geek and it is cool.. since it does plan for the carryover I would just set the temp to 145 which is perfect.
I’ve cooked a few hundred turkeys as a camp cook and am always looking for new techniques like the charcoal BBQ spatchcock method. I’ve always cooked my whole birds breast side down or Navy style which keeps the white meat juicy as it’s self basting. I also do a simple salt brine the day before. I carve the meat well before serving and chill it. At dinner time it’s arranged on platters and warmed. This was great content. Deffo going to try the neck meat gravy with marmite next time! Also going to try the herb salt dry brine!
brining works. My Mom cooked a million turkeys and when she had my brined turkey and dealt with the shock of how juicy it was, it dang near wrecked her whole "I'm a great cook" identity....but this method may be next level. It makes SO much sense. I mean the bones, the various part sizes, they all are impossible to cook properly attached. Also, it is impossible to brown all the various parts properly when they are attached. good stuff.
@@douggraham8825 alternatively I saw a michelin star chef method of roasting chickens whole, they poach the whole bird in chicken stock at 140 degrees to effectively sous vide the dark meat and add flavor. Then both meats are done at the same time, and the stock on the outside basically creates browning. Further, that stock can still become gravy, saving extra stock for later by freezing.
GREAT video! I started dry brining my turkey several years ago from frozen! So much easier, less messy than big vats of water and changing the water, ugh!, and much more convenient. 1T salt for each main portion, leg quarters, breast and wings and back side, leave in fridge in a deep pan, cover with paper bag split open or at least covered with wax paper Don't use plastic bag, it'll stick to skin and it dries better under paper, till it's thawed , remembering to drain it frequently as a Lot of water will drain out. Repeat, Drain Frequently, a Lot of water Will drain out. Draining the water, and remembering to. (tho you probably won't forget but once 😮😢) is the most labor intensive part. Brush off excess salt and Don't salt again, something else you wont do but once, lol, I'd never brined a turkey before because i didn't like the mushy texture so when i read this method and found you could do it while it's thawing i had to try it. So glad i did❤ Thanks again for a great video!
Tried your method of preparing roast turkey for today's Thanksgiving for the family. It was a total success, and unlike other years, it was pulled off stress free. Fine stars to you. .
I can't wait to watch your method for additional tips and tricks. I've been breaking down my turkey and roasting the parts with an herb butter under the skin for the last 4-5 years. I usually go for a 14-15 pounder and cook it at 425⁰ for about 75 minutes. I've never cooked a better tasting turkey.
I made this post-Thanksgiving turkey today. The cooking time is spot on, so be careful-it cooks faster than you think. I thought that the texture and flavor of the turkey were good for only being brined for an hour;however, the skin was very salty. I would suggest wiping off the salt completely after refrigeration. The broth was excellent and the rosemary salt added nice flavors, but like I mentioned earlier, remove it from the skin of the turkey after the brine. BTW, there’s tons of chicken in the chicken broth that can be picked away for an assortment of dishes. Thanks for the share!
Thank u for posting...I convinced my dad to do it this way, I made the salt and we cut up the turkey the only thing we didn't do was take the breast off the bone and EVERYONE....including 2 "I hate turkey" folks not only liked it...they loved it and cleared their plates ❤ its a keeper!
We had amazing results following the instructions! Great stock. The kids gobbled up the neck meat! And the turkey was the most tender we've ever made. On top of that, it only took 1 hour to cook! Can't recommend enough.
After seeing this video, I volunteered to make the turkey this year and everyone loved it. And that gravy!!! I am not a person who even likes gravy, but this gravy was extraordinary. Cutting the turkey up makes more sense because you can control the temperature of the individual parts. I mean- you wouldn’t cook a whole cow, would you? The whole process was a lot of fun (enough though I made a few mistakes) and definitely worth the effort. ❤ Thank you so much!
First time roasting our turkey this way; never going back. Not only was it sooo much easier to roast, but the serving, clean up, and preservation of everything was so easy. The flavors, the textures, all were amazing. Thanks so much for teaching us a better way. Happy Thanksgiving. From Mexico City. ❤
I love watching Stalekracker, and I love watching you Dude! My mom's always made us our Thanksgiving dinners each year, but ever since she had a stroke earlier this year she won't be able to. I hope I can make her something that will be delicious with your way of making it! Put that on a cracker, dude!
Huge opportunity for scraps for stock. In situations like this, I make the stock AFTER I have the leftover bones for the stock. If you prep 2 or more days in advance, stock scraps go into ziplock bags in the freezer. When the Thanks Giving day fallout settles, everything in the from the tabled goes in the stock pot. After reducing the stock, It gets separated into 1 Qt or 1 Gallon zip locks, gets date labels and goes in the freezer. It can last for 6 months or so.
Thank you for this video. I made my turkey this way for Thanksgiving and it was spectacular! I have no turkey left and it was a 20 lb bird. The rosemary salt was a spectacular success as well.
Hey Sonny, in years past, I have brined my turkey in order to make sure it's tender and juicy. I just bought my turkey yesterday and I'm gonna try your method. It looks so much easier to make, not to mention carving. My turkey is usually cold by the time I carve it after cooking. Also, I have tried so many of your other recipes including the chicken skin of the sea salmon, seared steak and best of all, your Rosemary Salt! I season EVERYTHING with it! Thank you so much and keep up the great work!
I spatchcocked my Turkey last year and the family loved it and it really sped up the cook. I think I will follow your lead and section it out and go for the homemade stock. More time on stock, but way less time on the turkey once it's all pieced out. Thanks!
Omg yes!! Made this today and it was perfect. I did break down the turkey and make the stock yesterday. Used the stock in the dressing too. The gravy was so perfect. Used the marmite but less pepper. The rosemary salt is the bomb. Oatmeal dinner rolls, smashed Yukon golds roasted in Aleppo infused duck fat and glazed carrots rounded out the meal. Mmmmmm
When I’m done making the amount of gravy I need for whoever’s coming over. I always put it in one or two thermoses, stays piping hot and ready whenever you need it.
This recipe made the best turkey I ha e ever cooked for Thanksgiving! The only substitution I made was orange zest instead of lemon. Awesome video!!! Thanks!!
It makes for a quick, evenly cooked, and crispier turkey at the end of the day. And that is all that matters. I typically brine and then spatchcock my turkey. First time I did that for my wife's family, they thought I was insane. I am the turkey cooker every year now 😅
I started deconstructing my thanksgiving turkey a few years ago. It finally occurred to me after 40 years on this planet that whole roasted turkey usually…well…sucks, even with a brine. Then there was the revelation that the tradition of carving the turkey, especially at the table with everyone sitting around intently waiting, was nothing but a Norman Rockwell fantasy. My go-to these days is to smoke the breast “Texas style”, and cook the dark meat hot and fast on the kettle. Instant hit.
Bingo. We never carved them at the table anyway, it’s too full with saucers and whatnot anyway. People want to be able to plate and eat in a timely fashion.
Love this! Reminds me of Southern BBQ style. A couple tips from over the years for a traditional bird. 1) I remove the giblets and neck and rinse my bird. 2) Take 2 sticks of butter and make a soft-butter seasoned spread (salt, garlic powder, rosemary, whatever you like). 3) Lift the skin where the breasts are and slather that butter mixture under the skin all over the breasts and really work it into as much of the surface area of the bare meat as possible while not breaking the skin. Then slather the rest all over the outside of the bird. 4) Add 1 stick of FROZEN butter to the inside of the bird (trust, this bird finna be moist). 5) As you are cooking the bird and checking temps baste the juices from the pan into the cavity and onto the bird. 6) If temps are low but color is high cover with aluminum foil to prevent more browning (usually wings and top of breasts, don't do this until it has a nice darkish color). 7) LET IT REST (I do 20 mins.).
I usually start my turkey on a V roaster, starting breast side down, then rotating. This year, I'm cooking 2 turkeys; I'll be doing the smaller one on Wednesday, via this method!
1) No, do NOT rinse your bird. That was proven wrong long ago. 2) You've taken Dude's quick method and made it quite long. 3) With instant read thermometers, you don't go opening and closing the oven door. That just reduces the temp by 50 degrees and prolongs the cooking. The whole point and beauty of Dude's method is to reduce time, increase simplicity, while improving taste.
@@SuperLinkDaddy1 after working in beef and poultry packing plants over the years and knowing all the acids that get sprayed on the meat your not going to tell me not to rinse anything off with water and if cooking your meat to the proper temp if it doesn't kill anything that's in your water I would not even bathe in that water
Cooked a 27-pound turkey in an hour and a half. Everything was perfect. Didn't have marmite for the gravy, so made it without. The gravy was good but needed some umami. I might try soy sauce the next time. Thanks for this recipe, it is the most logical way to cook turkey.
I just subbed. The videography of the detailed removal of the wishbone segment was fantastic. I love how you seasoned the bottom-side of the meat first, making the top side easy to evenly season. Removing the breast meat before slicing across the grain no matter the cooking technique is how it should be. Microfiber towels shed their synthetic fibers over their lifetimes. Some are randomly better or worse than others. People who wear eye glasses can tell you that these synthetic fibers can be seen on their lenses. I have given up on kitchen towels with microfibers in the blend, as these towels cling together in the drier in the most annoying way, needing to be peeled apart.
@@jefferyneedham1581 Yes, small microfiber towels are best hand washed and air dried. However, microfibers are often used as part of a blend in dish towels, which are intended to be machine washed and dried.
everything looked so good and i will try this. i'm the cook of the house and have cooked a turkey for over 40 years using different methods. i tried the wet brine and it's a lot of work and time and the meat came out great but a bit salty and the gravy came out wicked salty. the last few years i have cooked it upside down and turning it over the last hour and it has been our favorite. thnx for the info and the show from a pro. happy holidays to ya!
Credit where credit is due: I used this recipe yesterday and it turned out amazing. I'm a girl, so chopping up the turkey into bits was pretty icky. But getting past that, the seasoning, the stock, and the turkey neck gravy, all of it turned out super delicious and better than what I'm used to. I don't mean to sound snooty, but this version actually had FLAVOR. I could taste something when I bit into the meat, instead of it just being dry and kind of bland. I don't think I can go back to traditional turkey recipes now.
Definitely my favorite cooking channel. I've been watching you since you had under 100,000 subs and always enjoy your lead back style. It definitely one of the top cooking channels online right now you've come real far bro. There's a few others I like as well, but yours is definitely the most fun to watch. I'm really happy you're getting successful
What temp did you cook your turkey?? I followed all the instructions to a "T" and roasted at 375°. The skin did not brown like in your video so I had to seer all my pieces once I pulled them out of the oven. I even separated the breasts on a separate pan from the wings and leg quarters. EVERYTHING turned out amazing!!! Definitely do not dry brine overnight. The meat soaked up all the flavors after just one hour in the fridge. Will do this every year!!
I made this recipe and the gravy for Thanksgiving 2023. Breast super moist and thigh bone IS NOT scary pink. The gravy is the best gravy I have EVER tasted. Remember to scrape the pan. Plenty flavor. Thanks for sharing this recipe, gentlemen.
Did this for this past Thanksgiving (2023). Overall came out excellent but I made a couple mistakes: cooked it for one hour at 400° before checking and by then temps were way past what was suggested in the video. Also, I dry brined this for 24 hours and I think it came out too salty (The video says this is not neccessary and I would definitely advise against it). Despite, these mistakes, everyone still loved the turkey and it was only a little dry on the very outside of the breasts. Will do this again and, like video says, will never go back to the old (and tedious) method.
My family does individual cornish game hens for thanksgiving, but this is the technique I'm going to employ this year. I think it will come out perfect and I'm going to try it.
I have always cooked the bird in the traditional full bird method, but I will definitely be trying your method this year. I do have a concern with the low temp of the breast (the white meat eaters in the house will protest) and I will swap your spices with Herbs de Provence (our usual seasoning) while adding kosher salt and garlic, but the breaking down of the bird before cooking will save me tons of post-dinner time when I would rather be sleeping... ;)
Basically to kill 99.999% of all bacteria isn't just temp based, but also time based. For chicken, to kill all the bacteria it takes: temp (F) | time 145 | 8.4 minutes 150 | 2.7 minutes 155 | 44.2 seconds 165 |
Thanks so much, if I buy a turkey, I'll be trying this! I have a family of three and don't want to over cook or waste food, but this makes it easy to save for later.🦃🎉🎉🎉🎉
It is 2024. I found this video last year and tried it, and like everyone else, was blown away by how much easier it was to cook and how flavorful it was. Well, here I am again, studying up for this year's bird. NEVER going back to cooking it the old way. That Dude Can COOK! Woot!
This looks SOOOOOOO good ! My mother would make "giblet gravy" with the neck, hart, and liver. With the liver being, to me, a total turn off, until i creamed it in a mortise and pestle THEN added it at the beginning of the sauce cooking process.
We didn't do giblets in gravy, but we did cook up the organ meat (for stock) then dice it up really fine to put in the stuffing. When done right - you don't even know it's there.
The oven temperature was 400 or 375 if you use convection for the Turkey.
Thank you.
what size bird was in the video? 18 lbs?
OMG thank you. Oven temp is main point
If you plug in 400 and convection the oven will automatically set to 375 conv (which is 400 norm). DON't set your convection to 375 as will set it at 350
Thanks!
Its been a month since i made this and my guests still wont shut up about the turkey, not to mention the gravy. Wow, the gravy was crazy. Tis was so fast and so easy it wasn't funny. I have been brining turkeys for years but not anymore. Good job man! Good Job!
That meat thermometer is amazing. I was expecting it to be really expensive but its not at all especially with the 20% off. Thank you all mighty algorithm for leading me to this video
10,000 videos on YT on how to cook a turkey. This is the first one I’ve seen which clearly shows how to disassemble a turkey. Nicely done!
This method is more or less how I break down a duck: drumsticks, thighs, wings and backs get roasted skin-up on one night and served with roast root veg and cranberry relish, then the divided breast is quickly broiled for the next night with a quicker-cooking veg and pilaf made with broth from the bones. Yum!
You absolutely rock, I found this video back in February of 2024, I was and am recovering from cancer, last November 2023 i couldn't smoke a turkey due to fatigue and my fight, but when I saw your video, I promised my wife i would use this method and cook for her this year 2024. Thank you and my craving will be satisfied this year, God willing.
Wishing you health and blessings! Have a great thanksgiving dinner!
@@walquirp13 Thank you, God bless you.
Praying for you. May God put his miraculous healing hands on you. In Jesus's name I pray.
I can't wait to try this method this THANKSGIVING.
@@karenlong4817 Thank you, God bless you, God love you. I'm prepping my book and watching the video over and over, so I don't miss a beat.
Good health to you ❤
My laptop sat on the counter as I followed everything and did just what you did. OMG, this was fantastic. Never again am I cooking a turkey the old way. Roasting the neck etc was something I never thought of doing but the instant flavor was great. Thank you as I now feel at 72 I have elevated my cooking skills to a whole new level.
Me too!
& you have 72 likes lol 👍🏻
Yes, I agree Judy! With COPD and with my age of 74, I had difficulty with the separation or butchering of a 22lb bird. Our Sister-in-Law was gifted this turkey from the Hospital as she is an employee.
WORTH IT!!! I have been roasting the Thanksgiving turkey for our family for about 5 years, and I've been told by multiple people that my turkey made them realize that they don't hate turkey afterall. They just like it cooked properly. But there's always room to try new things, so I tried this method. The only thing I did a little differently is rubbed the rosemary salt the night before, covered it with plastic and kept in the fridge overnight. When I sliced into this bird, I could see the difference immediately. We barely had leftovers. The grocery store has some pre-thawed turkeys on clearance the day after TG, so we grabbed another turkey, and I'm doing it again tonight
I have been breaking down my turkey into quarters for roasting for years--you are one of the few food educators to recommend this method. I also would recommend two small turkeys over one big turkey for larger gatherings, as they are much easier to roast well.
How do you make gravy if you’re making 2 smaller turkeys?
Come on there’s just something about carving the big bird at the head of the table.
@@thebat8997 I make the turkey stock a few weeks ahead of thanksgiving to cut down on same-day craziness, and then put it in the freezer. It is the base for the gravy. Since the turkeys are broken down into quarters, and roasted on sheet pans, you can also deglaze the sheet pans to add flavor to the gravy.
@@jameshill8493 If that is important to you, go for it! :-)
@@jameshill8493I like this too but different methods have different pros and cons. I’ve been spatchcocking turkeys for years but one of the drawbacks is you don’t have that picturesque moment of carving a roast table side (bc the bird looks so weird). I’ll still never do a regular roast again though.
ok - I followed your instructions, this is the best turkey result I've ever had. My only word of caution to the folks at home: after breaking down the turkey I used the rosemary salt on and under the skin and let it sit uncovered in the fridge for a day on a wire rack on a baking sheet. Be careful with how much of that flavored salt you use, it could easily be too much! The flavors were awesome. Thank you for this, I'll never do it any other way.
Dude!!! I just followed this explicitly and it was BY FAR the best Turkey I've ever cooked (and the Gravy flat out would win a contest!). I used to Brine, then slow roast overnight in a cooking bag, with a white wine garlic butter sauce, etc. and those turkeys were always fantastic, but it took two days of prep, brining and cooking all nite! NEVER AGAIN!!! I didn't even pull the turkey out of the Fridge until around 11:30, started butchering it and went through the steps. We ate around 3:30 (Slight delay waiting on the green bean casserole, could have eaten by 3). If you needed any other validation, my wife is from Colombia and her Sister and children are visiting. They've never had a Thanksgiving dinner, never tried Gravy, etc. They were FLOORED! So Good! Thank you for this one!
P.S. I sent this to a friend in California the other day. He's already done this recipe twice (once for practice) and he feels the same way!
Yeah I think I need to practice. Well since it fast method, maybe I can find a small bird.
My wife and I JUST made this and will never LITERALLY EVER make turkey any other way again. You saved our family from future subpar holiday dinners. Thank you
i don’t know how, mine turned out so so dry.
@@joyceobeys6818 Over cooked it.
This reciepe was so good my family bought another turkey after thanksgiving and is making me make this again
Dude! It's now Christmas and one of my daughters is still raving about this turkey I made on Thanksgiving! I've been making our turkey for 36 years, and we're never going back to the old way. None of us like the breast meat, but this was amazing. My son got married a year ago, so I'll be teaching him this method to cook it.
Okay - we made your recipe today! My daughter in law said it was the best turkey she’s ever eaten!! I used the FABULOUS herb salt in my mashed potatoes, gravy and of course all over the turkey! Thank you so much for one of the best Thanksgiving dinners ever. My husband and I said we’re never going back to the old way. Thank you Dude.
For the last 20 years I have grilled the whole turkey on my Weber kettle grill. The results were always good but after seeing this video I decided to break the bird down before cooking. Results were simply perfect, juicy breast and the drum thigh combo was so easy to separate after. My wife, who didn’t like the idea of not having the whole turkey on the platter for carving, said this was the best turkey ever. We will be do Thanksgiving this way from now on.
Made this for Thanksgiving yesterday. THIS IS THE WAY. So moist and delicious. People actually asked to take some turkey breast home with them. The gravy was next level as well. I was able to completely prep the turkey, make the stock then gravy the day before and let the turkey dry brine overnight. Such a game changer to just pop the turkey in the oven an hour or two before people arrive and frees up time to spend time with the family instead of tending to a bird, carving, and making gravy.
This is the way.
We used this method this year for our turkey. Everyone agreed that it was hands down the best turkey they'd ever had. It's a keeper, thank you!
I slice my turkey's in half and put them on the smoker. I'm cooking three birds that way.
They have been in a brine for two days. All of the left over parts will go into a five gallon soup pot. I make fresh homemade noodles and make turkey noodle soup the same day. I also cook it on the smoker. I use apple wood. It's been soaking in whiskey and water for two days. One is in a different brine and smoked with pecan wood. I cook everything on two different smokers. Even the pies get cooked on the smoker.
Happy Thanksgiving Everyone.
This recipe is amazing. I used to hate eating turkey breast and would only touch the dark meat. I followed your recipe this past Thanksgiving. The turkey breast came out so delicious and tender. It's less than 2 weeks later and I just cooked a turkey breast only and it came out perfect again. I pulled the turkey breast when the internal temperature hit 145F. It climbed to 156F 15 minutes later. Totally safe.
My last Thanksgiving turkey video.
For many years now I always go online, primarily YT, to look for different ways to cook my Turkey for Thanksgiving because the previous year's turkey would always leave me with a feeling of the proverbial juice not being worth the squeeze. I've tried breast up, breast down, deep fry...hell, everything short of boiling the damn bird. Sometimes I even just made ribeyes or some other alternative dinner. Well, this year was no different and I saw the thumbnail and title for this video. So while at work a little over a week ago, because of course I watch YT vids at work, I watched this and decided "why not?" Let me tell you.....HOT DAMN!!!.... this was hands down the best turkey and gravy that I've ever had, let alone made. I followed every step without deviation, although truth be told I didn't spend the $$ for the meat thermometer...I instead bought the Govee Bluetooth version with 6 wired leads and downloaded the app to set the temp parameters and watch from the living room. I even ordered the same microfiber towels from his link, lol....which btw work great for handling the bird. Anyway, just like the video shows the breast was pulled at 145 and it was PERFECT!! It was so moist...not a hint of dry...and the dark meat was great as well. I made the rosemary salt and although mine ended up more fine than coarse it was still delicious. Lastly and certainly not least...that gravy was simply the most delicious gravy that I have ever tasted. I swear I will never make or buy another gravy again. This gravy recipe of his will be handed down to my kids for future generations, lol...no lie! I cannot overstate how amazing this gravy is. And the Marmite really added to what was already a fantastic gravy. Seriously, this way of cooking the turkey along with the gravy recipe has secured an annual, if not more frequent, place in my home. I need a thesaurus for more synonyms for delicious to describe it better. It's true, ThatDudeCanCook....and now so can ThisDude. THANK YOU!!! And Happy Thanksgiving!!
Awright, I bought a Typhur. Gonna make a post-Thanksgiving turkey tomorrow.
I did this yesterday (thanksgiving 2023) but didn’t note the temp so I baked at 350. Took 2 1/2 hours but was one of the best turkeys I’ve done. White meat was juicy and tender, dark meat literally fell off the bone. I sliced the white, and used rubber gloves to just pull the dark off. So good! Thanks Dude!
I was wondering what the temp was supposed to be set at too. I noticed the first comment is his and he says 400degrees or 375 if you use convection. For future reference
@@peterw7263 I think that was for roasting the pieces for stock. I believe he said 425 for the actual bird.
I made this last night and even though I left it a little long in the oven and was a little too generous with the rosemary salt, it was still moist and delicious - my husband said it was the best turkey he's ever had and one of the best meals he's had. The gravy is next level delish! Thanks, Dude!
I would agree that the rosemary salt can be easily over applied! Next year the ratio of salt to herbs will be more herby.
This is the Turkey Technique I've been looking for.....and that Gravy is Holiday Gangster Style!
Also thrilled with you Temperature Limits. Started cooking as a Pro in a Country Club, where we cooked around 400 Turkeys over 3 Days.....we had Alto Shams ,and warming cabinets, but our temp limit was 145 back in the Early 80's......and the Turkey was on Point! The Breakdown of the Bird on the Front End makes it so much easier for Service. Thank You Sonny and Marcus ....I'm thankful for you two this holiday season!
I made this yesterday. It was delicious! I even made the rosemary salt! It was very flavorful and smelled so good.
Everything came out perfect. The gravy with the neck meat was phenomenal. It was the first time I’ve cooked a turkey!
Thank you for sharing your experience and expertise.
Everything came out so good!
I will 100 percent make this again next year.
Did this exact method last year (slight change in the recipe for the stock aromatics - added a small knob of ginger, half a head of garlic, and a granny smith apple alongside everything else) for a friendsgiving and I was told by everyone who came that it was the best turkey and gravy they ever had. Revisiting the video now as I prepare to do this again over the weekend! Will never do it any other way.
I have spent hours and hours over the year prepping the Burt, basting, checking, toiling over the Thanksgiving Turkey. U have just blown my mind. Why did I never think of that. I’ve been breaking down whole chickens since I was 11 years old. I want to rush right out and get a fresh turkey and roast one today! Love the rosemary salt. I will be doing that this year as well. Thanks for sharing your knowledge.
I have been watching you for years now. So stuff has gone down but you have always remained a fantastic teacher to the masses. Pure enjoyment with every episode. I'm getting your ebook for sure. Also, if you decide to take contributions for the channel, I'll be there too. But I think you've chosen a different path so mad respect. Dude, thank you for making me the hero of every family gathering. Hazaaah!
I followed this method rather than the traditional, and it was the best turkey ever. Mrs was worried, but I said trust me.
Made the stock overnight, dry brined it overnight and made the gravy with the neck meat. Cooked in just over an hour and it was fantastic.
Thank you, God bless
Glad I saw this.
Best turkey I've made, moist and tender along with divine gravy made from turkey stock. Making turkey stock eliminates need for refrigerating stock parts for turkey soup, etc., usually made a few days later. Saves a lot of room and clean up time. I'll cook with the same method next year--thanks.
I'm wishing you all an extra tasty Thanksgiving this year my friends!! Have fun with your family and friends and as always HAPPY COOKING!!
What if I don’t wanna take a part the turkey what should I do for the gravy?
This looked good. I'll still probably ballotine my turkey and use the roasting rack drippings for a gravy though.
You really can cook, it's true 🎉
Great video! Thank you
Kevin's Turkey Gravy at Costco
As someone with zero professional experience, this video seemed so awesome until I got the bird in front of me today and felt totally intimidated. Played this video in real time and got it broken down! Excellent instructions. Cooking on Wednesday for an early Thanksgiving this year. Will update!
Taking out the wishbone eliminates the fun of making a wish and pulling apart.
I just stumbled across this. My turkey is thawing in the sink. I'm so doing this!!! I'm a bit intimidated as well.
Literally same !
I used these instructions for Thanksgiving this year and it was a great success. Everyone raved about the rosemary salt flavor and the juiciness of the meat. Thanks so much.
Thanks! Best turkey I’ve ever had. I put it on the Traeger and super smoked for an hour and then cooked it at 400. Whole family complimented the turkey.
Thank you!
Thanks
I followed your instructions from start to finish. We had the most moist and perfectly seasoned turkey that we have ever had. Was a complete hit and now the rosemary salt will forever live in my fridge. If you know you know!
Followed all of these instructions for the dinner I cooked for my wife and her parents. It was absolutely amazing. My first rosemary salt, after watching a few of your shows. It was a hit, you were correct! Marmite in the gravy was delish. I even got 2 batches of stock with all the drippings and bones, which will go for some Turkey Oyster gumbo this weekend. Thank you, sir.
I learned a similar method called butterflying it. Basically you're just opening it up while keeping the pieces together (look it up, it's hard to describe lol) but when I cook it this way, I also like my stuffing to be cooked in the bird... so I put the stuffing in a roasting pan, then top it with a wire cooling rack, then put the butterflied turkey on top so the juices drip down.. it makes all the difference if you love stuffing cooked in the bird.❤
I love that tip about the bird cooking over the pan of stuffing to catch all the good stuff. The stuffing is my favorite part!
It's called spatchcocked. Opens the bird along the backbone so each half lies flat. That also works better than roasting whole. But separating the pieces is even better. Allows you to cook each piece to perfection as the dark meat needs to roast longer than the white meat.
❤@@milomilo55
I was going to teach my son how to cook turkey the traditional way until I saw your deconstructed turkey. It's a modern take, and while holding onto traditions is important, there's always room for fresh ideas. I'm going to forward your channel to him...maybe you can be his cooking Big Brother!
I would be honored! Thanks for the donation and happy holidays to you!
Someone in the comment section said it best....we have all been conditioned (brainwashed) by Norman Rockwell Thanksgiving and carving of turkey at the table. Frankly, I made my turkey long and slow and would do most of the prep in the morning...including taking apart the cooked turkey and slathering it with gravy. When family arrived we had cocktails (some) and when people were ready to eat I put the dinner rolls in the oven. Everything else was in crock pots and ready to serve. No Norman Rockwell but DELICIOUS. In fact I'm doing it again this year. Happy Thanksgiving to you.
@@thatdudecancookHey there my question is if I don't have marmite what can I use instead.
@@JustLoveBoxing Worcestershire sauce 👍🏼
@@JustLoveBoxing if you don't have it, leave it out, in my opinion.
First time cooking the turkey myself this year, gave this with the rosemary salt a whirl, best turkey I’ve ever had and so easy. Thanks for this video!
I used this recipe yesterday, and was told that this was the best turkey they had ever had and that they didn't want turkey again unless I was making it.
This method was AMZING! I will never cook a whole turkey again. And the gravy was to die for. Thank you!
I made this for my family on thanksgiving and it was a big hit even my 10 year old niece liked it and that is saying something. It was a breeze and allowed me to time the rest of the meal perfectly. Thank you so much. Love your channel
Just finished, using this method. I watched the video about a dozen times, made turkey (wet brined first), rosemary salt, and gravy. Everything turned out great, though a bit salty, might not have rinsed the brine enough but it was moist.
Loved the cut up first method, and the breast removal was easier than spatchcocking.
Thanks again!!
Decided to do 7lb Stuffed Big Home Grown Chicken...Salt, Pepper, Garlic Powder And Poultry Seasoning... Buttermilk Bisquets, Garden Veggies, Mashed Taters with Gravey, Cranberry Jelly, Tomatoe and Cucumber Salad; Pumpkin Pie, Oatmeal cookies with Pistachio Pudding...
Cheers from Maine.
I did your turkey and gravy and salt. Everything was excellent. I’ll never do the turkey my old way again. Will you be doing a video on how to cook a prepared ham for Christmas?? 😊
Followed this recipe this year, and I've got to say that I feel like I'll be doing this every year from now on. I love having the availability of making fresh turkey stock before Thanksgiving while the cuts are dry brining in the fridge (Yes, I made the Rosemary Salt as well!). I did end up having to sear my turkey breast to crisp up the skin, but everything was incredible! Used turkey neck meat for the gravy, as well as the wing meat that I pulled out of the stock, and added some rosemary salt. It's so good!
How did you sear the breast?
@@macobats The skin wasn't as dark or crispy as I wanted, so I let the breast cool on a rack for 10-15 minutes. I used my cast iron to sear the breast skin-side down on medium heat until I got the result I was looking for. Didn't really overcook the meat, either!
It's Tuesday night, two days before Thanksgiving and I just made the Rosemary Salt.
I have a Vitamix with the spice attachment.
It looks a little finer than your cooking demo, but it clumped very nicely.
Thanks for the weighted measures. That is a blessing.
The only thing I would suggest is that you create a candle with this scent.
It is amazing.
The salt recipe here is different than his original salt video
Used this method Thanksgiving 2023 and it was amazing! Thanks for sharing and for recommending the Typhur Sync. Best new gadget in my kitchen.
After 71 years I have finally roasted the perfect turkey. I followed every step and it was the best that we have ever had. Where have you been all my my life? Thank you so much, you really can cook!
Yes, its "jib-lets." 😊 You dont have to trash your microfiber towels. Wash them in hot water and detergent in the washing machine. I live this idea for cooking turkey! Thanks so much!!
I have a lot of rosemary growing in my yard, so I will definitely try the rosemary salt.
This is a great turkey prep video. I'm going to do this because we are mostly a dark meat family and sometimes you can just get extra thighs and legs at Whole Foods. Just FYI on the gravy issue: if you don't have Marmite, add a few Tbs of soy sauce or even better, Hoisin Sauce or Oyster Sauce, for extra Umami flavor, additionally I always add either brandy or sherry for extra acidity. My gravy is always a huge hit at every holiday event.
Great tips!! I started adding Soy sauce to my gravy and whiskey started sneaking in there too! My family loves it
Acidity -- that's the ticket!
Thanks for that!! I'm hesitant to mess with Marmite since it's a strong hate it or love it thing. I do make miso soup and such, so I actually have all of those in my fridge & feel much more comfortable with them.
Made this for thanksgiving- the rosemary salt it the BOMB! Best thing ever- so tasty!
@THATDUDECANCOOK, I incorporated your technique to cutting up the turkey, had never done that much less thought of it, made the salt brine, did what you said, roasted the carcuss, then made the turkey stock, let me tell you, it was darn tasty, I really have never liked the way turkey tasted because too me it's always tasted gammy, cooked it, made the gravey, had to sub some ingredient but never the less came out lip smakin good, used the stock for one of my other signiture dishes and man oh man, was the talk of the night. I will reuse this salt method for maybe a roasted chicken, but its insanely that delicous. I always try recipies that I like and they always don't turn out the way they are supposed to, because well, they are fake, but not yours, its authentic, Thank You.
I can’t thank you enough for a wonderful, moist turkey. My whole family loved it. THE BEST.
Okay Dude! I tried your recipe and cooking technique for my 2023 thanksgiving dinner. And omg! Spot on! The turkey was very tender and juicy like you said it would be. I tried your Brussels sprouts recipe too. My guests were blown away. I will never cook a turkey the traditional way. Thank you for all the cooking tips.
OK you have a new fanboy... Best Turkey I have ever made and I have been known to make a 20lb bird just for myself if I didn't have plans.. Wiill never make it the old way again.
Only comment and it is a very small thing and nothing to do with the recipe but if you do have or get the Typhur which is not needed but I am a geek and it is cool.. since it does plan for the carryover I would just set the temp to 145 which is perfect.
I’ve cooked a few hundred turkeys as a camp cook and am always looking for new techniques like the charcoal BBQ spatchcock method. I’ve always cooked my whole birds breast side down or Navy style which keeps the white meat juicy as it’s self basting. I also do a simple salt brine the day before.
I carve the meat well before serving and chill it. At dinner time it’s arranged on platters and warmed.
This was great content.
Deffo going to try the neck meat gravy with marmite next time! Also going to try the herb salt dry brine!
brining works. My Mom cooked a million turkeys and when she had my brined turkey and dealt with the shock of how juicy it was, it dang near wrecked her whole "I'm a great cook" identity....but this method may be next level. It makes SO much sense. I mean the bones, the various part sizes, they all are impossible to cook properly attached. Also, it is impossible to brown all the various parts properly when they are attached. good stuff.
@@douggraham8825 alternatively I saw a michelin star chef method of roasting chickens whole, they poach the whole bird in chicken stock at 140 degrees to effectively sous vide the dark meat and add flavor. Then both meats are done at the same time, and the stock on the outside basically creates browning. Further, that stock can still become gravy, saving extra stock for later by freezing.
GREAT video! I started dry brining my turkey several years ago from frozen! So much easier, less messy than big vats of water and changing the water, ugh!, and much more convenient.
1T salt for each main portion, leg quarters, breast and wings and back side, leave in fridge in a deep pan, cover with paper bag split open or at least covered with wax paper Don't use plastic bag, it'll stick to skin and it dries better under paper, till it's thawed , remembering to drain it frequently as a Lot of water will drain out. Repeat, Drain Frequently, a Lot of water Will drain out.
Draining the water, and remembering to. (tho you probably won't forget but once 😮😢) is the most labor intensive part. Brush off excess salt and Don't salt again, something else you wont do but once, lol,
I'd never brined a turkey before because i didn't like the mushy texture so when i read this method and found you could do it while it's thawing i had to try it. So glad i did❤
Thanks again for a great video!
Thank You, Thank You! I’ll never cook Turkey the way we did for so many years. This is what I’ve been looking for.
Tried your method of preparing roast turkey for today's Thanksgiving for the family. It was a total success, and unlike other years, it was pulled off stress free. Fine stars to you.
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I can't wait to watch your method for additional tips and tricks. I've been breaking down my turkey and roasting the parts with an herb butter under the skin for the last 4-5 years. I usually go for a 14-15 pounder and cook it at 425⁰ for about 75 minutes. I've never cooked a better tasting turkey.
I made this post-Thanksgiving turkey today. The cooking time is spot on, so be careful-it cooks faster than you think.
I thought that the texture and flavor of the turkey were good for only being brined for an hour;however, the skin was very salty. I would suggest wiping off the salt completely after refrigeration. The broth was excellent and the rosemary salt added nice flavors, but like I mentioned earlier, remove it from the skin of the turkey after the brine. BTW, there’s tons of chicken in the chicken broth that can be picked away for an assortment of dishes. Thanks for the share!
Thank u for posting...I convinced my dad to do it this way, I made the salt and we cut up the turkey the only thing we didn't do was take the breast off the bone and EVERYONE....including 2 "I hate turkey" folks not only liked it...they loved it and cleared their plates ❤ its a keeper!
I call this the Jacque and Julia method. I've had success with it for the past 6 years. Thanks for the updated presentation.
We had amazing results following the instructions! Great stock. The kids gobbled up the neck meat! And the turkey was the most tender we've ever made. On top of that, it only took 1 hour to cook! Can't recommend enough.
After seeing this video, I volunteered to make the turkey this year and everyone loved it. And that gravy!!! I am not a person who even likes gravy, but this gravy was extraordinary. Cutting the turkey up makes more sense because you can control the temperature of the individual parts. I mean- you wouldn’t cook a whole cow, would you? The whole process was a lot of fun (enough though I made a few mistakes) and definitely worth the effort. ❤ Thank you so much!
First time roasting our turkey this way; never going back. Not only was it sooo much easier to roast, but the serving, clean up, and preservation of everything was so easy. The flavors, the textures, all were amazing. Thanks so much for teaching us a better way. Happy Thanksgiving. From Mexico City. ❤
I love watching Stalekracker, and I love watching you Dude! My mom's always made us our Thanksgiving dinners each year, but ever since she had a stroke earlier this year she won't be able to. I hope I can make her something that will be delicious with your way of making it!
Put that on a cracker, dude!
Wish they would do a collaboration video....but that amount of awesomeness might break RUclips 😂😂😂
Huge opportunity for scraps for stock. In situations like this, I make the stock AFTER I have the leftover bones for the stock. If you prep 2 or more days in advance, stock scraps go into ziplock bags in the freezer. When the Thanks Giving day fallout settles, everything in the from the tabled goes in the stock pot. After reducing the stock, It gets separated into 1 Qt or 1 Gallon zip locks, gets date labels and goes in the freezer. It can last for 6 months or so.
Thank you for this video. I made my turkey this way for Thanksgiving and it was spectacular! I have no turkey left and it was a 20 lb bird. The rosemary salt was a spectacular success as well.
Made this today. First time separating the parts of the turkey. Cooked perfectly and family loved it. Thanks dude!
yaay for U!
Very suspicious. Just a tad too happy in that kitchen.😊
How long did your turkey take to cook? I know what he said in the video but curious to hear a real world account.
The breasts and wing s went for 37. The legs and thighs were an hour and 6 minutes
Hey Sonny, in years past, I have brined my turkey in order to make sure it's tender and juicy. I just bought my turkey yesterday and I'm gonna try your method. It looks so much easier to make, not to mention carving. My turkey is usually cold by the time I carve it after cooking. Also, I have tried so many of your other recipes including the chicken skin of the sea salmon, seared steak and best of all, your Rosemary Salt! I season EVERYTHING with it! Thank you so much and keep up the great work!
I spatchcocked my Turkey last year and the family loved it and it really sped up the cook. I think I will follow your lead and section it out and go for the homemade stock. More time on stock, but way less time on the turkey once it's all pieced out. Thanks!
Im blessed to have had a mother who taught me how to do this before i ever left home. I agree, it does make cooking so much easier🎉
Omg yes!! Made this today and it was perfect. I did break down the turkey and make the stock yesterday. Used the stock in the dressing too. The gravy was so perfect. Used the marmite but less pepper. The rosemary salt is the bomb. Oatmeal dinner rolls, smashed Yukon golds roasted in Aleppo infused duck fat and glazed carrots rounded out the meal. Mmmmmm
When I’m done making the amount of gravy I need for whoever’s coming over. I always put it in one or two thermoses, stays piping hot and ready whenever you need it.
Great tip!!
I put mine in a small crock pot
This recipe made the best turkey I ha e ever cooked for Thanksgiving! The only substitution I made was orange zest instead of lemon. Awesome video!!! Thanks!!
Made this today for dinner at my father in-laws. Everyone liked the turkey and dressing. Turned out at advertised. Good recipe.
For a little bit MORE umami taste in the gravy is a little bit of oyster sauce (good quality stuff)...takes it to another level 🤤
I have no marmite, so i'm going to try this 👍
We just finished our Thanksgiving 2023 meal. Your turkey and gravy - along with rosemary salt - were amazing. Thank you. Happy Thanksgiving!
It makes for a quick, evenly cooked, and crispier turkey at the end of the day. And that is all that matters.
I typically brine and then spatchcock my turkey. First time I did that for my wife's family, they thought I was insane. I am the turkey cooker every year now 😅
I started deconstructing my thanksgiving turkey a few years ago. It finally occurred to me after 40 years on this planet that whole roasted turkey usually…well…sucks, even with a brine. Then there was the revelation that the tradition of carving the turkey, especially at the table with everyone sitting around intently waiting, was nothing but a Norman Rockwell fantasy. My go-to these days is to smoke the breast “Texas style”, and cook the dark meat hot and fast on the kettle. Instant hit.
🤩
Bingo. We never carved them at the table anyway, it’s too full with saucers and whatnot anyway. People want to be able to plate and eat in a timely fashion.
Feel sorry for you! My mom's turkey is never dry and my Cajun deep fried turkey is heaven...
@@bigotonbrandfried turkey is the exception.
Turkey deconstruction would be a whole lot easier, just put it on the toilet seat
Love this! Reminds me of Southern BBQ style. A couple tips from over the years for a traditional bird.
1) I remove the giblets and neck and rinse my bird.
2) Take 2 sticks of butter and make a soft-butter seasoned spread (salt, garlic powder, rosemary, whatever you like).
3) Lift the skin where the breasts are and slather that butter mixture under the skin all over the breasts and really work it into as much of the surface area of the bare meat as possible while not breaking the skin. Then slather the rest all over the outside of the bird.
4) Add 1 stick of FROZEN butter to the inside of the bird (trust, this bird finna be moist).
5) As you are cooking the bird and checking temps baste the juices from the pan into the cavity and onto the bird.
6) If temps are low but color is high cover with aluminum foil to prevent more browning (usually wings and top of breasts, don't do this until it has a nice darkish color).
7) LET IT REST (I do 20 mins.).
I usually start my turkey on a V roaster, starting breast side down, then rotating. This year, I'm cooking 2 turkeys; I'll be doing the smaller one on Wednesday, via this method!
Stealing this
1) No, do NOT rinse your bird. That was proven wrong long ago. 2) You've taken Dude's quick method and made it quite long. 3) With instant read thermometers, you don't go opening and closing the oven door. That just reduces the temp by 50 degrees and prolongs the cooking. The whole point and beauty of Dude's method is to reduce time, increase simplicity, while improving taste.
@@SuperLinkDaddy1 after working in beef and poultry packing plants over the years and knowing all the acids that get sprayed on the meat your not going to tell me not to rinse anything off with water and if cooking your meat to the proper temp if it doesn't kill anything that's in your water I would not even bathe in that water
Sounds about the way I do it. But whole very easy. But I am considering trying this. A bit intimidated.
Cooked the bird first time pre-carved per your recipe and it came out fantastic! Thanks much
I tried this for thanksgiving, my first time cooking turkey and I think it was great! Everyone was super happy, the turkey was very juicy!
Cooked a 27-pound turkey in an hour and a half. Everything was perfect. Didn't have marmite for the gravy, so made it without. The gravy was good but needed some umami. I might try soy sauce the next time. Thanks for this recipe, it is the most logical way to cook turkey.
I just subbed. The videography of the detailed removal of the wishbone segment was fantastic. I love how you seasoned the bottom-side of the meat first, making the top side easy to evenly season. Removing the breast meat before slicing across the grain no matter the cooking technique is how it should be.
Microfiber towels shed their synthetic fibers over their lifetimes. Some are randomly better or worse than others. People who wear eye glasses can tell you that these synthetic fibers can be seen on their lenses. I have given up on kitchen towels with microfibers in the blend, as these towels cling together in the drier in the most annoying way, needing to be peeled apart.
I never use micro fiber cloths. Hugs
I was feeling alarmed about those microfibers as I watched. Glad you brought it up.
Microntowels aren't supposed to be put in the dryer they are supposed to be hand dried..
They last longer and hold better
@@jefferyneedham1581 Yes, small microfiber towels are best hand washed and air dried. However, microfibers are often used as part of a blend in dish towels, which are intended to be machine washed and dried.
everything looked so good and i will try this. i'm the cook of the house and have cooked a turkey for over 40 years using different methods. i tried the wet brine and it's a lot of work and time and the meat came out great but a bit salty and the gravy came out wicked salty. the last few years i have cooked it upside down and turning it over the last hour and it has been our favorite. thnx for the info and the show from a pro. happy holidays to ya!
Used this technique this thanks giving and enjoyed it so much, mostly because of lack of stress. Started
Credit where credit is due: I used this recipe yesterday and it turned out amazing. I'm a girl, so chopping up the turkey into bits was pretty icky. But getting past that, the seasoning, the stock, and the turkey neck gravy, all of it turned out super delicious and better than what I'm used to. I don't mean to sound snooty, but this version actually had FLAVOR. I could taste something when I bit into the meat, instead of it just being dry and kind of bland. I don't think I can go back to traditional turkey recipes now.
I also used the spare rosemary salt in fresh bread I baked, and that turned out amazing as well!
Definitely my favorite cooking channel. I've been watching you since you had under 100,000 subs and always enjoy your lead back style. It definitely one of the top cooking channels online right now you've come real far bro. There's a few others I like as well, but yours is definitely the most fun to watch. I'm really happy you're getting successful
What temp did you cook your turkey?? I followed all the instructions to a "T" and roasted at 375°. The skin did not brown like in your video so I had to seer all my pieces once I pulled them out of the oven. I even separated the breasts on a separate pan from the wings and leg quarters. EVERYTHING turned out amazing!!! Definitely do not dry brine overnight. The meat soaked up all the flavors after just one hour in the fridge. Will do this every year!!
I made this recipe and the gravy for Thanksgiving 2023. Breast super moist and thigh bone IS NOT scary pink. The gravy is the best gravy I have EVER tasted. Remember to scrape the pan. Plenty flavor. Thanks for sharing this recipe, gentlemen.
Did this for this past Thanksgiving (2023). Overall came out excellent but I made a couple mistakes: cooked it for one hour at 400° before checking and by then temps were way past what was suggested in the video. Also, I dry brined this for 24 hours and I think it came out too salty (The video says this is not neccessary and I would definitely advise against it). Despite, these mistakes, everyone still loved the turkey and it was only a little dry on the very outside of the breasts.
Will do this again and, like video says, will never go back to the old (and tedious) method.
My family does individual cornish game hens for thanksgiving, but this is the technique I'm going to employ this year. I think it will come out perfect and I'm going to try it.
Do it on a cornish hen😂
I have always cooked the bird in the traditional full bird method, but I will definitely be trying your method this year. I do have a concern with the low temp of the breast (the white meat eaters in the house will protest) and I will swap your spices with Herbs de Provence (our usual seasoning) while adding kosher salt and garlic, but the breaking down of the bird before cooking will save me tons of post-dinner time when I would rather be sleeping... ;)
Basically to kill 99.999% of all bacteria isn't just temp based, but also time based. For chicken, to kill all the bacteria it takes:
temp (F) | time
145 | 8.4 minutes
150 | 2.7 minutes
155 | 44.2 seconds
165 |
Yeah I don't know how there's no garlic. I can't have meat without garlic. Especially with rosemary. 😅😅😅
Thanks so much, if I buy a turkey, I'll be trying this! I have a family of three and don't want to over cook or waste food, but this makes it easy to save for later.🦃🎉🎉🎉🎉
It is 2024. I found this video last year and tried it, and like everyone else, was blown away by how much easier it was to cook and how flavorful it was.
Well, here I am again, studying up for this year's bird. NEVER going back to cooking it the old way. That Dude Can COOK! Woot!
I thought I was going to die when you said to get rid of the baking sheet! You got me!😂 great video, that rosemary salt is being made this year!
This looks SOOOOOOO good ! My mother would make "giblet gravy" with the neck, hart, and liver. With the liver being, to me, a total turn off, until i creamed it in a mortise and pestle THEN added it at the beginning of the sauce cooking process.
We didn't do giblets in gravy, but we did cook up the organ meat (for stock) then dice it up really fine to put in the stuffing. When done right - you don't even know it's there.