I started getting just a turkey breast for my wife and I and properly brining it and was absolutely shocked how good it could be. Growing up it was always so dry and flavourless, just kind of used as a gravy sponge.
I’d recommend 3-4 days of drying out the skin. Then prick the fattier sections of skin all over with a sausage pricker to help render/release fat as it roasts.
The reason why many people find Turkey bland and dry is the same reason - they don't season it properly. Turkey's are huge pieces of meat and need lots of salt. Salt will hold on to moisture as it cooks. It will make your Turkey flavourful and keep it moist.
Game changer how? The entire bird is still getting cooked at the same time and pulled at the same time resulting in dry ass turkey, spatchcocking is what you do when you learn how to cook from tik tok
@@alex-fw1mfnot true. Spatchcock long will allow the bird to cool faster and more evenly. If you’re worried about the great cooking before the legs, you can make some incisions in the legs, which will speed up their cooking time. Also putting butter under the breast skin, helps baste and keep the breast moist. Brining before and resting after is also a must.
@@alex-fw1mf It cooks more evenly than just throwing it in the oven like most people do, and it also cooks in 2 hours vs. 6 hours if you follow butterball instructions for example. Max the Meat Guy has a good video of the technique. I've done it multiple times and gotten better results by doing it but feel free to be negative for no reason ♥
Fun fact: even if you cook the turkey whole, it will still have to be cut for serving. Thus, no reason other than dinner table aesthetics to keep it whole.
Yeah and really who tf carves a turkey at the table on Xmas day anyway 😂 what kind of show pony would you have to be to pile that much stress on yourself
I do the cooking for my family at xmas see trying to convince my mother that breaking down the turkey is a better option than cooking it whole is impossible she stuck in her way.. i worked nearly 7 years as a chef and she still wont listen to me 😂
I brined my whole turkey for 24 hours salt, brown sugar, peppercorns and rosemary sprigs and then dropped into a turkey fryer filled with bacon fat for 50 minutes. A big Ric Flair WOOOOOOO! Best damn turkey I’ve ever eaten.
Bone and roll and stuff the legs , ( i like sausage meat stuffing ) , and use all the bones and bits to make a decent stock , so loads of really good gravy ,
I smoke my Turkey, brine for 24 hours, season it and let rest for another 24 hours, smoke like 5-6 hours, you’ll have moist turkey that explodes with flavor.
Parting the turkey out is so important. Makes a world of difference to cook the white meat to the appropriate temp and the dark meat to appropriate temp. Crazy how people just dont understand this.
Brining is the key, I can make really tasty juicy turkey and chicken breasts with just the one brine done before hand, doesn't matter which bird it is.
@@jimmybob3756 the turkey in this video is extremely moist. Taste is subjective, but it’s just some white meat that tastes similar to chicken. The gravy is typically used to get that depth of flavor.
Just dont cook it. Turkey is perfectly safe to eat at room temperature. Rest it for at least fourteen hours in the living room beside the fire. Layer some raw bacon on top, flash it under the table lamp…and serve! Bloody juicy.
Fallow London is a British restaurant. Not everyone lives in America and celebrates Thanksgiving. This is timely for those outside the US who celebrate Christmas.
You have far too much time on your hands. Are you aware people can see what you've been commenting on? You've just spent a while going through multiple RUclips videos of British chefs commenting the same shit on all of them 😂 Get a life you sad bastard.
I started getting just a turkey breast for my wife and I and properly brining it and was absolutely shocked how good it could be. Growing up it was always so dry and flavourless, just kind of used as a gravy sponge.
5 hour brine, 12-24 hour air dry in the fridge will help with crisp skin.
I’d recommend 3-4 days of drying out the skin. Then prick the fattier sections of skin all over with a sausage pricker to help render/release fat as it roasts.
I did it just like this at my restaurant for 600 covers on Thanksgiving. Works like a charm
The amount of time he say in the video was so short. I've have to try this before turkey season ends.
Even jesus couldn't feed that many with one turkey. Bravo
@lalala3191 hahah it was roughly 70 turkeys broken down. One hell of a gravy with all those bones tho
@@Andrew-oy5lb 600 covers is no joke! What did you pair the turkey with?
@@Rhaspundid you try it
The reason why many people find Turkey bland and dry is the same reason - they don't season it properly. Turkey's are huge pieces of meat and need lots of salt. Salt will hold on to moisture as it cooks. It will make your Turkey flavourful and keep it moist.
After having brined turkey you understand it's the bare minimum for cooking it. Anything less and it's the driest most miserable thing ever.
Spatchcocking is a game changer as well
Game changer how? The entire bird is still getting cooked at the same time and pulled at the same time resulting in dry ass turkey, spatchcocking is what you do when you learn how to cook from tik tok
@@alex-fw1mfnot true. Spatchcock long will allow the bird to cool faster and more evenly. If you’re worried about the great cooking before the legs, you can make some incisions in the legs, which will speed up their cooking time. Also putting butter under the breast skin, helps baste and keep the breast moist. Brining before and resting after is also a must.
@@alex-fw1mf It cooks more evenly than just throwing it in the oven like most people do, and it also cooks in 2 hours vs. 6 hours if you follow butterball instructions for example. Max the Meat Guy has a good video of the technique. I've done it multiple times and gotten better results by doing it but feel free to be negative for no reason ♥
Fun fact: even if you cook the turkey whole, it will still have to be cut for serving. Thus, no reason other than dinner table aesthetics to keep it whole.
Yeah and really who tf carves a turkey at the table on Xmas day anyway 😂 what kind of show pony would you have to be to pile that much stress on yourself
I do the cooking for my family at xmas see trying to convince my mother that breaking down the turkey is a better option than cooking it whole is impossible she stuck in her way.. i worked nearly 7 years as a chef and she still wont listen to me 😂
I used to absolutely hate boning out the legs with about 6 million of those really tough tendons in them.
I brined my whole turkey for 24 hours salt, brown sugar, peppercorns and rosemary sprigs and then dropped into a turkey fryer filled with bacon fat for 50 minutes. A big Ric Flair WOOOOOOO! Best damn turkey I’ve ever eaten.
Bone and roll and stuff the legs , ( i like sausage meat stuffing ) , and use all the bones and bits to make a decent stock , so loads of really good gravy ,
What's with all the feathers? Lol
I smoke my Turkey, brine for 24 hours, season it and let rest for another 24 hours, smoke like 5-6 hours, you’ll have moist turkey that explodes with flavor.
I used the sous vide method last year and will every time I have poultry again.
Having pork this year though for a change.
Turkey stock from the bones would hit different.
Parting the turkey out is so important. Makes a world of difference to cook the white meat to the appropriate temp and the dark meat to appropriate temp.
Crazy how people just dont understand this.
People are stuck on the presentation. Most won’t do this.
Or maybe they're too lazy to divide the turkey into pieces.
Looks delicious 😍
My turkey always comes out moist, it just dries up when people eat it.
But how do you cook a whole turkey without it going dry? If you wanted to serve a whole turkey for Christmas dinner.
We would call it the crop rather than the feedsack
10% salt is WAYYYYY TO SALTY. 5% Brine with 2% sugar is more than enough to fully season.
That’s how ai cook chicken . all separate
I like to confit the legs in duck fat
Then with the left overs I make terrine croquettes
The best way to cook a turkey: Don't. Buy a chicken.
It still makes me laugh when people try to explain how to cook a turkey so it won't be dry and bland. 😂😂
Turkey for the tryptophan fam
Brining is the key, I can make really tasty juicy turkey and chicken breasts with just the one brine done before hand, doesn't matter which bird it is.
@@MFDOOOOM turkey meat is never better than chicken, no matter how it is cooked.
Why are we even debating this?
@@jimmybob3756 They're different tasting flavours.
You can eat both pizza and burgers, just as you can eat chicken and turkey.
Is chef using a deba?
Cannot stand turkey. Worst tasting meat ever. Even from the best farms still tastes grim. Goose for me
You’re not the boss of me. I’ll overcook my turkey if I want to.
Tldr I can't cook a whole turkey
No one can. Not properly where it’s this moist all the way through
@@Too_Easy2424no turkey is ever moist and tasty.
@@jimmybob3756 the turkey in this video is extremely moist. Taste is subjective, but it’s just some white meat that tastes similar to chicken. The gravy is typically used to get that depth of flavor.
Just dont cook it.
Turkey is perfectly safe to eat at room temperature. Rest it for at least fourteen hours in the living room beside the fire. Layer some raw bacon on top, flash it under the table lamp…and serve! Bloody juicy.
Days late mate
Christmas is still around the corner to be fair.
Fallow London is a British restaurant. Not everyone lives in America and celebrates Thanksgiving. This is timely for those outside the US who celebrate Christmas.
@@nintynathanFactually wrong. Everyone lives in America
Did you know that it's illegal to eat Turkey after Thanksgiving? Also before Thanksgiving
@@bd_mayhem Source? Wikipedia page for Turkey says nothing about this and ChatGPT is unreliable
Dood nobody overcooks it, we say let it cook and it cooked
Huh?
@LLCOOLJARED1 cook, I think he's nearly ready hes cooked good
You're cooked
Couldnt have said it better myself
Why would you take advice from a British cook
Because British chefs are the best in the world. I know you will hate to hear that.
Because he is a better chef than you will ever be. Wherever you may come from. Sit down, listen and learn.
@@jonw9791you might be the only one who thinks that
You have far too much time on your hands. Are you aware people can see what you've been commenting on? You've just spent a while going through multiple RUclips videos of British chefs commenting the same shit on all of them 😂 Get a life you sad bastard.
@@sofattia7940 Yawn, it’s widely known. You just don’t like British people, you aren’t kidding anyone.