Should I study right now? Yes. Am I from Germany, where we don't celebrate Thanksgiving and never make turkey? Yes. Am I going to watch the whole 40 minutes? Absolutely.
"Moist, moist, moist." LOL. I wish RUclips had been around when I cooked my first Thanksgiving turkey 21 years ago. I had no idea what I was doing at the time. My guests sat around impatiently while I stressed out, turned the oven temperature up and kept checking to see if that damned plastic button had popped up on the turkey yet. I'm almost certain the skin was a golden mahogany color when I served it, but in all the photos I took, it looks jet black. Fortunately, my guests were forgiving. I've cooked Thanksgiving dinner almost every year since then and love trying out different recipes and techniques. Thanks for sharing this video.
@Jeremy Phillips 30+ years ago, my sister-in-law was hosting her first Thanksgiving, and she asked me to help her in the kitchen. As I carved the turkey for her, I discovered the neck bone and bag of giblets still in the cavities! It has been our little secret ever since:)
My now husband and I hosted 6 years ago before we were married. We had just moved in together. We fried the turkey that year (we live in GA). DISCLAIMER - if the turkey is now thawed and you drop it in hot oil, IT WILL EXPLODE 💥
For the cavity, we usually place a stick of butter with half an onion, half a green bell pepper, a rib of celery,fresh sage and a bit of seasoning. Comes out great!
My dear Chef John, I must write to tell you how wonderfully my Thanksgiving dinner came out here in Montana. More important, my 98 year old Mother cannot stop her profuse thanks for my efforts. The early wing gravy, the first turkey, the candied yams, the mashed potatoes(!), and the punkin’ pie. Only the Bon Appétite stuffing and Riesling didn’t have you name on it. You are a kind soul and I hope your Thanksgiving was as special as ours. Saludos!
Good for you! I tried it for the first time after watching Chef John's video. It was a bit more challenging than it looks, but it was wonderfully flavorful and tender! I would recommend trying it, at least once! As a mere home cook, with no butchering experience, it took me over an hour to disassemble the turkey the first time, watching an instruction video. A lot of it was messing with the tendons in the legs... It is definitely a technique to learn, but once I got it, the second leg was much easier. I think it was so difficult for me because I do not have strong hands and couldn't get a good grip with the pliers AND I didn't know what I was really doing. It was also messier than I expected, so the second time I cleaned off a huge space and put down parchment paper all over the counter and put my chopping board on top of that. The second time was lots more fun and took about 1/2 hour, with a little extra time for picture-taking. (*you might practice on a chicken after you do your first turkey, just to get a little more used to the technique; you can skip the tendon-pulling but the skin can be a bit more fragile.*) Also, TAKE NOTE!!: it looks like a giant, pink larvae before and while it's being cooked, so don't be alarmed. And for goodness sakes, don't let the kids see it... ha ha If it's looking pale, towards the middle of cooking, baste the top with some of the pan juices to brown the skin a little. I did not do that the first time and no amount of gravy could make it look good... You should've seen my family's faces... lol! So, I would suggest maybe sprinkling your favorite fresh herbs or something colorful around/over the top of it before serving, and maybe slicing the ugliest end before presenting, so your swirled stuffing gets the attention and the whole thing looks more appetizing. It really is delicious and makes serving so easy, with less fuss and implements needed at the table. Very good for a "fancy" meal, where no one wants to be picking up/out bones from their plates or bites. Or for people without teeth, even. For me, ibecause most of the cleanup is done ahead of time Best of luck to all who accept this challenge!!
That's a good technique to keep the breast meat moist. The fattier parts don't really need the butter but it also adds a good flavor so doesn't hurt to expand the butter distribution surface area.
You MUST try the Peruvian Turkey ( or Chicken ). I made this in 2020. Was it a bit of a process ,..... Yes. Was it absolutely THE BEST Turkey I've ever had ,.......... Hell Yes !!!!. 👍👍👍👍 The outcome is definitely worth the effort !!
So the boneless one looks like something out of an 80s horror flick throughout most of the process...yet through the whole thing,you remained calm and positive like "this and that will happen - it's totally fine..." 😄❤ Always reassuring and humorous! 🌠🌠
LOL I'm crying!!!! "moist moist moist' lolol I'm a millenial and that word does not bother me, I don't know why it bothers others. It's a word... it describes something. Love you Chef John!
A chef at a country club in Virginia gave me this recipe for Turkey. I've used it ever since and it never fails. Turkey - clean it and let it dry Add a little butter on the skin salt - inside pepper - inside put some onion, celery, carrots on the bottom of the pan. Put the turkey on top. Oven, pre-heat 350F degrees. Just let it cook! Cook until center of is 170-175F degrees. That's it. Don't do anything fancy. It's just delicious, juicy. Cover it with foil and let it rest for no less than 15 mins. Then Perfection! It's juicy, delicious.... omg.
Hasselbacken is a restaurant in Stockholm, Sweden where the "Hasselback" technique was invented. It also happens to be the very same restaurant, that my class rented for our big graduation party in 1996.
The first video sounded like Chef John from the wayback machine. I did a double take on the videos date of birth. It sounded like a teenager took the place of my favorite chef.
Perfect timing, Chef John! I think Ima try the last version, but brine that ole bird first. I can't thank you enough for taking the fear out of cooking!!
I love your treatment of a boneless turkey rolled with stuffing/dressing inside. I've de-boned my turkey for the last decade. The difference being, I've stuff only the two drum/thighs once they are separated and deboned from the main body. I think I like your treatment a litter better because it makes the whole bird uniform for cooking and serving. For my money, the carcass goes into a stock pot with a mirepoix and bouquet garni for killer stock. And who doesn't love fresh stock for gravy and soup?
I got an idea from watching two of Chef Johns videos. Im Canadian so one day i randomly youtubed his poutine recipe video, the next night i was having a hankering for Spaetzle, found yet another video of Chef Johns for that. Mix the two together and youre in heaven
So many of these looked good, I might try his boneless version during the next holiday if I’m feeling brave. I also just wanted to say thank you, the juvenile comments I see in videos about the word moist has gotten completely out of control. It’s ridiculous, it is simply a descriptive word that is irreplaceable in so many discussions but especially cooking. Unless you have the emotional maturity of an adolescent, it isn’t something that should have ever deserved mention but it unfortunately became this runaway train of silly comments during videos by so many youtube chefs & cooks that I admire, which is such a shame. Can we please agree to move on from the temporary insanity we collectively subjected ourselves to during this idiotic phase.
Chef John not only you have very practical and delicious recipes but you are hilarious, I often watch your videos for fun even if I am not interested or have the ingredients to cook what is being presented haha, keep rocking!
Excellent video! For a few years I boiled the giblets in a saucepan, strained the broth and used it in the gravy, & fed the chopped giblets to the cat &dogs, but my favorite way is to put them in the bottom of the roasting pan with a small amount of water and seasoning,and this makes THE BEST gravy.
Only thing I can say is the tail is one of the best parts! Otherwise, love all your videos! Thanks for some really great go to recipes and just plain fun videos.
My sister and I have been doing the upside down turkey for a couple years now, although we use a rack instead of French bread. Oh, and save the bones and wings from the boneless turkey for stock!
Hahaha! How fun to hear your voice again!! I just listened to the video from 10 years ago. Then starting seaching for one with stuffing and saw the photo for this one. "what? That fun voice again!". Same video but dated 10 years later. 🤣 I guess fate is telling me to use your tecniue tomorrow! And I'll put the stuffing in even if you don't 😘 thank you!
Before you put anything inside or out you MUST separate the skin from the meat carefully ( lift gently w fingers but do not tear or rip ) all across the white meat breast side up and add many COLD pats of butter under the skin ( note some sage leaves can be added too but not required ) this keeps precious moisture from leaving the meat while it cooks and adds richness !!!! you will get the most moist tender bird ever !
I've boned and rolled chickens a bunch of times following the videos from Scott rea. It's one of my favorite ways to make them. Done it a couple times with a turkey. Something that I find helps is to hold the knife overhand with a reverse grip. It let's you more easily get the point down without having to do weird arm twisting.
Regarding the whole turkey recipe: Salt and pepper over the turkey skin makes for great tasting crispy skin but bland turkey meat, which explains needing the gravy. You can add an herb/seasoned butter under the breast skin which will add moisture and flavor. You can also stuff the cavity with onion, garlic and lemon which adds so much flavor. For the best tasting and juiciest turkey (or any bird really) BRINE BRINE BRINE!
I usually brine and Spatchcock my turkey but have made the boneless turkey roll a couple years ago. I made it for New Years day with an extra turkey that we were given. My brine which is similar to Ann Burrell's apple cider brine, but I don't make apple gravy. When I made the boneless turkey roll, I found it to be a lot of extra work for a product that wasn't as good as my brined turkey.
Oh my goodness me.i am feeling very very hungry 😋 for turkey now its my most very very favourite meal of the year .we have on Christmas day, also Brussel sprouts, both my favourite since a small child, now 62 still feel the same about Christmas Dinner. Mmm.after that I try and have sprouts and some turkey most days for while..sometimes turkey at easter too..thankyou for your recipe s.and explain ing in such a relaxed and easy to listen too way.oh I have made several of your recipes of other things,last week the very yum chocolate healthy doughnuts 🍩 i got my husband to order me the tin to bake them in.oh my very yum..😋 😋 😋 😋 thankyou.god bless 🙏 you.
I made my first Thanksgiving turkey 3 years ago I got turkey breast as I didn't really like the idea of my first turkey being a whole turkey All I did was look into how long to cook it and different seasoning methods I use a dry rub and that's it Brown sugar, a little bit of cinnamon and nutmeg, ground ginger, garlic, onion powder, pepper, paprika, and a little chili powder
I keep hearing that Thanksgiving 2021 dinner will be the most expensive ever. Good thing I have a ham already frozen ( although ham’s more of a x-mas dinner ) anyhow, I’ve got the makings for a beautiful Thanksgiving meal regardless I guess. The important thing is sharing it with others..🖐🏻
I'm seeing turkeys in the store for about the same price as previous years. Bought one and crammed it in my freezer. Prices most likely have to do with where you live.
@@paulwagner688 I don't get that "but cheaper" video. Once you pay for the turkey, the Veg and Potatoes are cheap. My turkey dinner always comes in under $50.
Seeing you do this makes me think I can do it 😆 I watched Jacques Pépin prepare a whole boneless chicken and I have never been so impressed in my life. We are so blessed ❤ you share your joy of cooking with us all! Happy Holidays
My Mom started cooking turkey in an oil lined paper bag. She'd rub it with peanut oil and paprika so that it came out with a roasted colour. I looked in the dicionary for moist meat, and it referred to my Mom's recipe-
I have successfully prepared goose; chicken almost any way it can be done; roast duckling with a glaze made with cherries, cognac, honey and cayenne; and a duck breast I will put up against any I've ever had in a restaurant. But in 19 years, through 4 houses and 5 ovens, we have only had 3 turkeys successfully cooked where the dark and light meat were done at the same time. I've tried brining, tenting, not tenting, spatchcocking, you name it. It is my personal nemesis.
Hands down the best and easiest most consistent way to cook a Turkey is to spatchcock it!! Super fast and it cooks on one rack, so you have room for sides.
@@onooooooooooo I throw the neck bones in the mix with the mirepoix I roast the turkey on, drippings in the gravy, all the bones in the stock pot after. Sooo gooood!!
I really like the hasselback turkey dish with me being single now and I don't have six people or more to cook for anymore it would be great it would be perfect portion for me or company. Looks really appetizing. I'm a meat n tater, soup lady.
One CRUCIALstep you did not suggest - Before you put anything inside or out you MUST separate the skin from the meat carefully ( lift gently w fingers but do not tear or rip ) all across the white meat breast side up and add many COLD pats of butter under the skin ( note some sage leaves can be added too but not required ) this keeps precious moisture from leaving the meat while it cooks and adds richness !!!! you will get the most moist tender bird ever !
Few things peaks my interest like finding a nice little eight pound turkey in the off season. Taste like chicken! Although I make all type of stuffing from scratch...every one knows the covered bowl that I am not sharing is Stove Top stuffing. I find deboning is best done listening to Alanis Morissette Jagged Little Pill CD.
So….I’ll never be cooking a whole boneless turkey, like, ever……..as it’s just too time consuming and complicated. Thanks I’m having a hard time getting the image at 9:20 out of my mind, as it is. Totally LOVE the Peruvian turkey GRAVY! Buy my wifey dose not like cumin !
John...you're comments are funny . And you can cook. 90% of my time looking is a waste..but I'm glad .happy I watched your video .oh I don't know if its my phone or your cameras ..but it's not looking correct.
Tried boning before but this is better method to flatten out the meat. Going to practice with a chicken a few times before i have a go at the Christmas bird.
I admit that the best technique I've found for cooking turkey is to drive to someone's else's house to enjoy theirs.
hahaha, where I live a large grocery chain will precook turkeys that are ordered in advance. And lemme tell ya, they're pretty darn good.
I always offer to bring the green beans.
@@ingGS I said "pretty darn good."
🤣
😄😄😄
Should I study right now? Yes.
Am I from Germany, where we don't celebrate Thanksgiving and never make turkey? Yes.
Am I going to watch the whole 40 minutes? Absolutely.
"Moist, moist, moist." LOL. I wish RUclips had been around when I cooked my first Thanksgiving turkey 21 years ago. I had no idea what I was doing at the time. My guests sat around impatiently while I stressed out, turned the oven temperature up and kept checking to see if that damned plastic button had popped up on the turkey yet. I'm almost certain the skin was a golden mahogany color when I served it, but in all the photos I took, it looks jet black. Fortunately, my guests were forgiving. I've cooked Thanksgiving dinner almost every year since then and love trying out different recipes and techniques. Thanks for sharing this video.
@Jeremy Phillips 30+ years ago, my sister-in-law was hosting her first Thanksgiving, and she asked me to help her in the kitchen. As I carved the turkey for her, I discovered the neck bone and bag of giblets still in the cavities! It has been our little secret ever since:)
My now husband and I hosted 6 years ago before we were married. We had just moved in together. We fried the turkey that year (we live in GA). DISCLAIMER - if the turkey is now thawed and you drop it in hot oil, IT WILL EXPLODE 💥
@@vizzini2510 many of us have forgotten to fish out the little bag. No harm done
@@madisonbaker7056 oh, dear....you found that our the hard way...
@@judyjohnson9610 The harm is that leaving the giblets in place means that the cook did not put any spices, herbs, or aromatics in the cavities.
I sincerely appreciate you reposting these every year!
For the cavity, we usually place a stick of butter with half an onion, half a green bell pepper, a rib of celery,fresh sage and a bit of seasoning. Comes out great!
I am definitely going to add this to my turkey this year
My dear Chef John, I must write to tell you how wonderfully my Thanksgiving dinner came out here in Montana. More important, my 98 year old Mother cannot stop her profuse thanks for my efforts. The early wing gravy, the first turkey, the candied yams, the mashed potatoes(!), and the punkin’ pie. Only the Bon Appétite stuffing and Riesling didn’t have you name on it. You are a kind soul and I hope your Thanksgiving was as special as ours. Saludos!
Thank you Chief John
You are the Eddie Murphy of your Thanksgiving Turkey.
Bahahhahahahahhahah
@@Entreri007 👁 👁
👄more like the Andrew Zimmerman Bahahahah
"Charlie Murphy!" *thwack*
"Edible Sternum Codpiece" would be a great band name
😆
Boneless whole turkey for Thanksgiving? Challenge accepted.
Good for you!
I tried it for the first time after watching Chef John's video. It was a bit more challenging than it looks, but it was wonderfully flavorful and tender! I would recommend trying it, at least once!
As a mere home cook, with no butchering experience, it took me over an hour to disassemble the turkey the first time, watching an instruction video. A lot of it was messing with the tendons in the legs... It is definitely a technique to learn, but once I got it, the second leg was much easier. I think it was so difficult for me because I do not have strong hands and couldn't get a good grip with the pliers AND I didn't know what I was really doing. It was also messier than I expected, so the second time I cleaned off a huge space and put down parchment paper all over the counter and put my chopping board on top of that. The second time was lots more fun and took about 1/2 hour, with a little extra time for picture-taking. (*you might practice on a chicken after you do your first turkey, just to get a little more used to the technique; you can skip the tendon-pulling but the skin can be a bit more fragile.*)
Also, TAKE NOTE!!: it looks like a giant, pink larvae before and while it's being cooked, so don't be alarmed. And for goodness sakes, don't let the kids see it... ha ha If it's looking pale, towards the middle of cooking, baste the top with some of the pan juices to brown the skin a little. I did not do that the first time and no amount of gravy could make it look good... You should've seen my family's faces... lol! So, I would suggest maybe sprinkling your favorite fresh herbs or something colorful around/over the top of it before serving, and maybe slicing the ugliest end before presenting, so your swirled stuffing gets the attention and the whole thing looks more appetizing.
It really is delicious and makes serving so easy, with less fuss and implements needed at the table. Very good for a "fancy" meal, where no one wants to be picking up/out bones from their plates or bites. Or for people without teeth, even. For me, ibecause most of the cleanup is done ahead of time
Best of luck to all who accept this challenge!!
I LOVE those crispy "well cooked" wing tips!
My mother would always add a ton of butter under the skin when she roasted her turkey.
That's a good technique to keep the breast meat moist. The fattier parts don't really need the butter but it also adds a good flavor so doesn't hurt to expand the butter distribution surface area.
You can never have enough butter
@@kenet71 except when you go to the doctor and he says you have high cholesterol. 😅
Yep, but first mix the butter with fresh chopped thyme, rosemary, sage, parsley, tree bark (that last one is optional).
I'm back ..for a lazy shopper your up there with the top 5 chefs.
You MUST try the Peruvian Turkey ( or Chicken ).
I made this in 2020.
Was it a bit of a process ,..... Yes.
Was it absolutely THE BEST Turkey I've ever had ,.......... Hell Yes !!!!.
👍👍👍👍
The outcome is definitely worth the effort !!
First view and comment on Chef John!? Hell yeah! Woo! Turkey!
I do an herbed/mayo crust on my turkey and stuff the inside with the celery/onion/carrot AND garlic (as well as herbs and seasoning).
If you put the herbed mayo under the breast skin you will have the juiciest breast meat.
Moist moist moist. Love your humor. Funny, straightforward and great food ideas.
I've used your peruvian turkey recipe for a few years now, its my favorite!
Chef John, you’re a national treasure.
I HAVE MADE ABOUT 80 TURKEYS BUT THAT "PARSON'S NOSE" IS ONE OF MY FAVORITE PARTS!!!
So the boneless one looks like something out of an 80s horror flick throughout most of the process...yet through the whole thing,you remained calm and positive like "this and that will happen - it's totally fine..." 😄❤ Always reassuring and humorous! 🌠🌠
I do not like turkey, but I like Chef John so I am watch/loking anyway.
LOL I'm crying!!!! "moist moist moist' lolol I'm a millenial and that word does not bother me, I don't know why it bothers others. It's a word... it describes something. Love you Chef John!
A chef at a country club in Virginia gave me this recipe for Turkey. I've used it ever since and it never fails.
Turkey - clean it and let it dry
Add a little butter on the skin
salt - inside
pepper - inside
put some onion, celery, carrots on the bottom of the pan. Put the turkey on top.
Oven, pre-heat 350F degrees.
Just let it cook!
Cook until center of is 170-175F degrees. That's it. Don't do anything fancy. It's just delicious, juicy.
Cover it with foil and let it rest for no less than 15 mins.
Then Perfection! It's juicy, delicious.... omg.
Hasselbacken is a restaurant in Stockholm, Sweden where the "Hasselback" technique was invented. It also happens to be the very same restaurant, that my class rented for our big graduation party in 1996.
Every chef John recipe turns out for me
Excited to start my turkey
I spatchcock my turkey every year, dry brine and put herded butter under the skin and oil on the skin. Turns out drool worthy 🤤
Super Duper!! I will do this!! I will roast a turkey the Chef John way as shown in first part !!
Chef John, You the BEST!
I really Trust You
Love the first method.
Little effort and 8/10 turkey > much effort and 9/10 turkey
The first video sounded like Chef John from the wayback machine. I did a double take on the videos date of birth. It sounded like a teenager took the place of my favorite chef.
Spatchcock, 500F oven. Super juicy and done in under 2 hours.
Perfect timing, Chef John! I think Ima try the last version, but brine that ole bird first. I can't thank you enough for taking the fear out of cooking!!
I love your treatment of a boneless turkey rolled with stuffing/dressing inside. I've de-boned my turkey for the last decade. The difference being, I've stuff only the two drum/thighs once they are separated and deboned from the main body.
I think I like your treatment a litter better because it makes the whole bird uniform for cooking and serving.
For my money, the carcass goes into a stock pot with a mirepoix and bouquet garni for killer stock. And who doesn't love fresh stock for gravy and soup?
I got an idea from watching two of Chef Johns videos. Im Canadian so one day i randomly youtubed his poutine recipe video, the next night i was having a hankering for Spaetzle, found yet another video of Chef Johns for that. Mix the two together and youre in heaven
So many of these looked good, I might try his boneless version during the next holiday if I’m feeling brave. I also just wanted to say thank you, the juvenile comments I see in videos about the word moist has gotten completely out of control. It’s ridiculous, it is simply a descriptive word that is irreplaceable in so many discussions but especially cooking. Unless you have the emotional maturity of an adolescent, it isn’t something that should have ever deserved mention but it unfortunately became this runaway train of silly comments during videos by so many youtube chefs & cooks that I admire, which is such a shame. Can we please agree to move on from the temporary insanity we collectively subjected ourselves to during this idiotic phase.
I think the bone on any meat adds more flavor. Besides there's nothing prettier than a beautiful golden brown shiny turkey, in my opinion.
My parents told me that the Borat movie was what effectively ruined the word "moist" for everyone.
Chef John not only you have very practical and delicious recipes but you are hilarious, I often watch your videos for fun even if I am not interested or have the ingredients to cook what is being presented haha, keep rocking!
You’re the best John! That boneless turkey looks amazing.
Excellent video! For a few years I boiled the giblets in a saucepan, strained the broth and used it in the gravy, & fed the chopped giblets to the cat &dogs, but my favorite way is to put them in the bottom of the roasting pan with a small amount of water and seasoning,and this makes THE BEST gravy.
Aww, that's cute. They get their own thanksgiving dinner 😻
Only thing I can say is the tail is one of the best parts! Otherwise, love all your videos! Thanks for some really great go to recipes and just plain fun videos.
My sister and I have been doing the upside down turkey for a couple years now, although we use a rack instead of French bread. Oh, and save the bones and wings from the boneless turkey for stock!
Yes, throwing that away would be a crime!
@@Margar02 As bad as tossing the giblets! Inconceivable, imo! 🍗🍵
Cynthia, I'd use bread-but sourdough.
@@amandawilcox9638 i can forgive tossing the giblets (i do it sometimes) but NEVER the neck!
Is doing the upside down turkey better? This is the first time I've ever heard of it and I've been making our turkeys for the past five or six years
Mt first thanksgiving turkey included at least 17 calls to my mom
Hahaha! How fun to hear your voice again!! I just listened to the video from 10 years ago. Then starting seaching for one with stuffing and saw the photo for this one. "what? That fun voice again!". Same video but dated 10 years later. 🤣 I guess fate is telling me to use your tecniue tomorrow! And I'll put the stuffing in even if you don't 😘 thank you!
I am so hungry 🤤
Looks so delicious 😋,
Can’t Wait till Thanksgiving 😂
Great video Chef John! Nothing like bringing the complex party back to the basics.
I cant wait to make my own turkey one day, but i cant do my own when my mom makes a BOMB thanksgiving dinner
Watch her and help, if she'll allow!
Before you put anything inside or out you MUST separate the skin from the meat carefully ( lift gently w fingers but do not tear or rip ) all across the white meat breast side up and add many COLD pats of butter under the skin ( note some sage leaves can be added too but not required ) this keeps precious moisture from leaving the meat while it cooks and adds richness !!!! you will get the most moist tender bird ever !
I've boned and rolled chickens a bunch of times following the videos from Scott rea. It's one of my favorite ways to make them. Done it a couple times with a turkey. Something that I find helps is to hold the knife overhand with a reverse grip. It let's you more easily get the point down without having to do weird arm twisting.
Love watching you cook
Regarding the whole turkey recipe: Salt and pepper over the turkey skin makes for great tasting crispy skin but bland turkey meat, which explains needing the gravy. You can add an herb/seasoned butter under the breast skin which will add moisture and flavor. You can also stuff the cavity with onion, garlic and lemon which adds so much flavor. For the best tasting and juiciest turkey (or any bird really) BRINE BRINE BRINE!
Absolutely perfect amount of "moist". Perfect timing for this vid, thanks Chef!
I usually brine and Spatchcock my turkey but have made the boneless turkey roll a couple years ago. I made it for New Years day with an extra turkey that we were given. My brine which is similar to Ann Burrell's apple cider brine, but I don't make apple gravy. When I made the boneless turkey roll, I found it to be a lot of extra work for a product that wasn't as good as my brined turkey.
Fascinating. I want to try the boneless version
Oh my goodness me.i am feeling very very hungry 😋 for turkey now its my most very very favourite meal of the year .we have on Christmas day, also Brussel sprouts, both my favourite since a small child, now 62 still feel the same about Christmas Dinner. Mmm.after that I try and have sprouts and some turkey most days for while..sometimes turkey at easter too..thankyou for your recipe s.and explain ing in such a relaxed and easy to listen too way.oh I have made several of your recipes of other things,last week the very yum chocolate healthy doughnuts 🍩 i got my husband to order me the tin to bake them in.oh my very yum..😋 😋 😋 😋 thankyou.god bless 🙏 you.
The boneless technique is my new tradition. Second time this year and highly requested for next as well
i did the upside down method last year by myself during quarantine and it was amazing. bold but quite easy.
I made my first Thanksgiving turkey 3 years ago
I got turkey breast as I didn't really like the idea of my first turkey being a whole turkey
All I did was look into how long to cook it and different seasoning methods
I use a dry rub and that's it
Brown sugar, a little bit of cinnamon and nutmeg, ground ginger, garlic, onion powder, pepper, paprika, and a little chili powder
@@sactownchad my SO loves it and so I just stuck with it
@Kawaiiand Dark, As long as you include that garlic and pepper, I'd love an invite to your house!
@@amandawilcox9638 never forget the garlic and pepper
Some people think I'm weird for not adding salt but I haven't heard any complaints
God bless you and keep you, and make his face shine upon you, Chef John. I need multiple Thanksgivings now.
Yummy. Thanks for this recipe
Hi Chef Jonh! This roasted Turkey is simply a dream come true! 😍 So juicy and easy to make! Thank you for sharing your wonderful recipes.
Which one... "this". There were 5 ways.
Chef John's videos are so nostalgic for me!
I keep hearing that Thanksgiving 2021 dinner will be the most expensive ever. Good thing I have a ham already frozen ( although ham’s more of a x-mas dinner ) anyhow, I’ve got the makings for a beautiful Thanksgiving meal regardless I guess. The important thing is sharing it with others..🖐🏻
It depends on what you serve, of course. See Josh Weissman's "but cheaper" where he makes a Thanksgiving dinner that serves 10-15 for less than $50.
I'm seeing turkeys in the store for about the same price as previous years. Bought one and crammed it in my freezer. Prices most likely have to do with where you live.
@@paulwagner688 I don't get that "but cheaper" video. Once you pay for the turkey, the Veg and Potatoes are cheap. My turkey dinner always comes in under $50.
Seeing you do this makes me think I can do it 😆 I watched Jacques Pépin prepare a whole boneless chicken and I have never been so impressed in my life. We are so blessed ❤ you share your joy of cooking with us all! Happy Holidays
"Moist, moist, moist, moist" 😄😁😆
@24:40 🤣🤣🤣 I wonder if I have ever *not* laughed out loud at least once in every Chef John video I have watched!
Oh wow, the BEST THING about the boneless stuffed turkey is N.O. C.A.R.C.A.S.S. filling up the fridge!
Im spending it alone but thankful im not homeless
You're the only reason I can cook lol
That's a huge compliment to da Chef, Lacey!
My Mom started cooking turkey in an oil lined paper bag. She'd rub it with peanut oil and paprika so that it came out with a roasted colour. I looked in the dicionary for moist meat, and it referred to my Mom's recipe-
people have disliked "moist" before millenials. having said that; moist, moist, moist....
I have successfully prepared goose; chicken almost any way it can be done; roast duckling with a glaze made with cherries, cognac, honey and cayenne; and a duck breast I will put up against any I've ever had in a restaurant.
But in 19 years, through 4 houses and 5 ovens, we have only had 3 turkeys successfully cooked where the dark and light meat were done at the same time. I've tried brining, tenting, not tenting, spatchcocking, you name it. It is my personal nemesis.
❤ you Chef John!
I hang the turkey in my Pit Barrel Cooker. Comes out incredible, and saves space in the oven for side dishes.
Hands down the best and easiest most consistent way to cook a Turkey is to spatchcock it!! Super fast and it cooks on one rack, so you have room for sides.
Team spatchcock. I don't think I can ever go back. As added bonus, you get premium ingredients for stock.
@@onooooooooooo I throw the neck bones in the mix with the mirepoix I roast the turkey on, drippings in the gravy, all the bones in the stock pot after. Sooo gooood!!
@@aprildntn This is the way
That "hasselback" turkey looks bomb!!!
I really like the hasselback turkey dish with me being single now and I don't have six people or more to cook for anymore it would be great it would be perfect portion for me or company. Looks really appetizing. I'm a meat n tater, soup lady.
I only have 1 turkey, looks like I need to buy a few more to try these out omg mmmmmmmm........
news flash, dude, that jousting is very real.
That Peruvian looks like a good one to try
thank you so much for showing this...cuz i have yet to make my very first turkey...
I just watched this same video… but from 9 years ago! 🤪 nonetheless, still great! Thanks, Cher John!
not all the parts are that old lol
I will try the Peruvian chicken my man.
Peruvian technique with BBQ flavors has me damn curious
This is an incredibly well done video tutorial on cooking turkey. Thanks Chef John. I'm gonna venture this year to do the Peruvian turkey.
Love the Peruvian one
Watching the "Boneless" segment, I had to double check my playback speed that I wasn't watching at 1.5x speed! LOL!!!!
One CRUCIALstep you did not suggest - Before you put anything inside or out you MUST separate the skin from the meat carefully ( lift gently w fingers but do not tear or rip ) all across the white meat breast side up and add many COLD pats of butter under the skin ( note some sage leaves can be added too but not required ) this keeps precious moisture from leaving the meat while it cooks and adds richness !!!! you will get the most moist tender bird ever !
Add to that butter some chopped fresh thyme, rosemary and sage 😋
I really love your thanksgiving recipes.
BBQing is my favorite now...but still like the bag, who wants to eat dry or raw😏
So good to HEAR the cooking!
Few things peaks my interest like finding a nice little eight pound turkey in the off season. Taste like chicken! Although I make all type of stuffing from scratch...every one knows the covered bowl that I am not sharing is Stove Top stuffing. I find deboning is best done listening to Alanis Morissette Jagged Little Pill CD.
So….I’ll never be cooking a whole boneless turkey, like, ever……..as it’s just too time consuming and complicated.
Thanks
I’m having a hard time getting the image at 9:20 out of my mind, as it is.
Totally LOVE the Peruvian turkey GRAVY! Buy my wifey dose not like cumin !
You can also use a whole chicken instead! Just make sure you adjust the cooking time accordingly
moist moist moist...
John...you're comments are funny .
And you can cook. 90% of my time looking is a waste..but I'm glad .happy I watched your video .oh I don't know if its my phone or your cameras ..but it's not looking correct.
I've made your turkey recipes. Very easy, and amazing.
Tried boning before but this is better method to flatten out the meat. Going to practice with a chicken a few times before i have a go at the Christmas bird.
I was going to make the boneless turkey, but I think you sold me on the Peruvian turkey instead. They all look wonderful.
Moist moist moist!
A few weeks late my friend. Thanksgiving was at beginning of October 🇨🇦…but we’ll take this into consideration for next year.
Moistmoistmoist - I Love you, man!
The first time I did a Turkey myself I spatchcocked it and put it on the grill.