We had our Tgives meal tonight and it was pretty traditional. Turkey and gravy, sausage dressing, green bean casserole, mashed sweet potatoes with a pecan streusel, cranberry sauce, and pumpkin pie!
Hey Emmy. Just wanted to pop down into the comments to thank you for saying what brand of thermometer you are using. I am legally blind and can't see well enough to read thermometers. So a sound based thermometer sounds like it could help massively. Thanks for giving the name out! It helps a ton when youtubers do that kind of thing!
@@TophMajora Blind person with a username referancing Toph from Avatar the last airbender. Well met friend. I hope your future cooking adventures are full of success!
I remember when Popeye's used to offer fried turkeys. Might have only been in Louisiana or maybe just the New Orleans area. They were damn tasty and weren't over-priced... at least 25 years ago.
ABSOLUTELY! It's worth it. We've been having Popeye's Turkey for Thanksgiving for years and years.....Best turkey ever. So easy to bake and tender and so much taste and the dripping are amazing in the gravy! I've literally driven 3 hours to buy usually 2, and head back home another 3 hours. A family tradition.
I wish I had known about this earlier. I would've bought this a while ago and left it in the freezer 😂 Now they're sold out. So I believe people when they say they're good
@@shari5138 No one should impugn family tradition, but for 1/6-1/3 of the price, you can do this yourself and much better. Even if money is no object, like I said, on your own is not only better, but you can take pride in pulling it off. Win/win/win
60 bucks? No, thank you. I spent just under 11 bucks for an 19 pound bird...and I really love putting my own flavouring stuff to it. I love cooking for the holidays!
In my opinion, and I’ve only catered for over a decade. If, when you used your probe, and left the very small oven door ajar at all, that will slow down your cooking time, as will the size of your oven. You need enough room to circulate the heat around the bird. I think either the bird was too big or the oven too small. That saying, I love your videos. Happy Holidays.
Happy Thanksgiving 🦃, for a moist turkey (or even chicken) breast, cook it breast side down, the breastsits in the juices and then about 30-45 minutes before its done flip it back onto its back.
If the whole bird presentation is not a concern, I'd carve it first before reheating it in the oven. Considering it's fully cooked, smaller pieces would reheat evenly instead of risking too hot n dry on the outside.
My employer gifted us $20 grocery certificates for our turkeys and sides. I got a bone-in breast and some basic sides. Fresh baked Sally Lunn bread and pumpkin and pecan pies will be the indulgences this year. I definitely prefer breast meat!
Our employer used to give us a turkey for Thanksgiving and a ham for Christmas. Later we started getting gift cards to a local grocery store to buy our Thanksgiving fixings
We bought one of these last year and it was delicious, juicy and very easy to make. I can't handle all the prep for a big bird anymore so telling my husband to just plop it in the roasting pan, cover it with inserted thermoprobe and let it go is so much easier. I think maybe you had to cook it too long because it might not have been thawed on the inside, but also that tiny oven might not have been able to handle such a big load in it as easily as a conventional oven. Ours was done in 2 hours. I will say that we let ours thaw for 5 days and even then and extra day wouldn't have hurt. I also made standard gravy with a roux that used the pan juices for liquid. BTW we bought another for this year and already started the thawing.
I'm sorry, but I could never see myself spending $50 on that, especially if I have to recook it. I can get one for $12 at the local store, dress or season it how I want, and would still have to cook it, so... I really see no point. But, thank you for trying it for us, Emmy!
Agreed. I love to cook, and Thanksgiving is my favorite holiday to cook for. It’s my Super Bowl. I would hate to have the joy of roasting the turkey taken away from me. I don’t think my entire grocery list for Thanksgiving this year was over $60!
A big fat NO to Popeye's. A raw turkey only needs and hour per 6 lbs at 350, so a 20 lb needs 3 hours and 20 minutes vs. that one took 3 hours. I leave our usual 23 lbs in for just shy of 4 hours. HEB and Walmart have them for .88 cents again this year so that's $20. We've usually stay between $30-33 with a big turkey (freezer leftovers) and everything. It was in a salty brine the whole time at the store so I've never seasoned one but people are free to dig through the spice cabinet but no one has complained.
@@bettyir4302 the only seasoning I usually do, is some salt, pepper, garlic powder, onion powder, and several pats of butter just under the skin all over the bird, and it's so good lol but yes ma'am, I agree. Much better just to buy one from the grocery store.
For sure. Once the gravy was thin, I immediately thought, quick thickener, cornstarch, potato starch, arrowroot, etc. (although, I still recommend starting with a roux).
Why would it be frowned upon?? I know maybe if there's too much of it it can leave a corn starch taste in a way that maybe flour wouldn't, but a little corn starch goes a long way when thickening so I can't imagine that happens very often, unless someone new to it just didn't know that and used a ton
My late mother had a remarkable gift in roasting a turkey. It inevitably turned out overcooked in some areas and raw in others. It made me glad to be a vegetarian. 😅
I’ve bought this turkey for the last 3 years and we love it. I’ve never had an issue with it being dry and have never had to cook it that long. Maybe it was the size of your oven (circulation) and the amount of time you cooked it that caused the dryness. It doesn’t taste like a rotisserie chicken to me at all either.
The last few years I've brined a fresh turkey and smoked it in a Kamado Joe. For gravy I heat drippings in one pan and do the flour-butter roux in another pan. Add some water or chicken stock to the drippings while it heats and taste for saltiness then pour it into the roux, bring to a slight boil while stirring or whisking. Hope you all have a blessed Thanksgiving.
Also brown the flour for a minute or so , adds more flavor , also helps to add a touch of fat before the flour , like butter or bacon fat ( old recipe , trust me its amazing) so fat, flour , let brown , add bird juice , no water . bring to boil . reduce . its gravy !
I suspect the problem with the cooking time was the size of the food compared to the table-top oven volume. There's just not enough hot air around that big mass of meat to efficiently transfer the heat to it. I think it would go better in a standard oven.
We're grateful for you, Emmy! Thank you for all your hard work in putting together these incredible videos. Happy Thanksgiving to you, your family, and all the Emmy fans out there; I hope your day is full of love, laughter, and happiness! ❤
Did you save the bones to make turkey broth?? I did with our turkey and froze it in muffin pans. I got a total of 24 "pucks" of turkey broth that I put in vacuum seal bags and put in the freezer for if we are sick and need only broth or just something to warm us up.
About the time, I've never cooked turkey in particular, but in my experience it takes longer to do big roasts in small ovens, especially if the recipient you bake it in is cold. It seems counter intuitive because you would think the smaller the oven the less air inside to heat up, and I don't know the exact science behind it, but if whatever you are roasting is real big it takes a longe time for the inside to cook than in a bigger oven.
It looked wonderful. Even cold this would be great for turkey sandwiches AFTER Thanksgiving day. It can be the best part. Also there is the soup from the rest of the bones and stuff. Yum. I cook turkey and most other poultry breasts down, that makes the juices end up in the breasts and lets gravity help you to achieve that. No one likes dry breasts, right?
It was probably the oven that you used. Toaster ovens are not insulated as well as regular oven, so they lose some heat that they make. Also, the heating elements are not as powerful as a regular oven. So when you put in a large bird like that, even if it’s thawed, that’s a lot of cold that the heating element has to work against. Which can increase the amount of time it takes to cook it.
Did you cook that in the little oven in your studio? I would recommend a roaster or a full-sized oven for anybody attempting this at home. I would guess the length of time baking caused your turkey to dry out more than is ideal.
I just paid $13 for a 20 pound turkey. I'm making my own seasoning blend and herb butter as well to use on the turkey. My plan is to brine the bird overnight in buttermilk, spatchcock, season/butter it, and then put it in the smoker.
Hey Emmy, I also have the Breville oven and I have found through trial and error it's just not strong enough compared to the standard big kitchen oven for larger items like giant roasts and heavy crocks - they act too much as a heat sink and take much longer to cook in the smaller oven, which can't keep up. Might explain the longer cook time for this turkey as well as in your cold oven bread video with the ceramic crock. Wishing you a happy holiday ahead!
I've been watching your videos all day :D I'm so happy you just posted. Side note. I've been watching you since i was 16 years old and I'm 28 now. I bought my first poppin cookin because of you haha.
If you have to go through all that work and time to reheat a pre-cooked turkey, Id rather just cook it myself. You can buy a turkey that size for about $12-$15 (or less on sale) I don’t think it’s worth $60
Actually, Popeyes has been offering Cajun-style turkeys for Thanksgiving since 2001, not 2021 like you had stated. It’s always been a part of my family’s Thanksgiving dinner tradition since they first offered it. It’s quite tasty, and we use the leftovers to make a yummy turkey noodle soup.
Hi Emmy I can’t believe that large turkey fit in your convention oven. I am looking to purchase a new convention oven. Would you be able to tell me what kind you have and what the size of it? Thank you in advance
I think you might like my parents' trick for making large, water-tight sheets of foil from standard sized kitchen roils. I remember watching them do it at Thanksgiving as a child when I could barely see over the counter. It's like sewing, except the seam is folded. Stack two sheets of the same size foil, shiny sides-together. Then fold the long edges over together about half an inch to create a half-inch folded "seam.". Press down the seam. Make another half-inch fold along that edge to reinforce the seam. Fold it one more time or more to create a barrier that will hold back liquid. Then unfold the top layer, opening it like a book. Open it fully, and press down the seam and you'll have one sheet that is easier to manipulate. I hope you consider trying it. It's such a Thanksgiving-specific memory. I find the tip useful because I can never fit the longer rolls of foil in my drawer.
It took longer to cook because you cooked it in a small tabletop oven. If it had been cooked in a regular size oven, it would have cooked in the allowed time.
Could you make a video about cooking rabbit ? I am from the DDR a country that doesn’t exist anymore. Everyone had own rabbits or chickens so we could have food.❤I’m German 🇩🇪 ❤
I've always wanted to try rabbit. They sell frozen ones at Publix, and I want to get one someday. I'd love it if she did an episode on cooking rabbit.😊
There is precooked turkey usually smoked and so your just heating it through to bring it to Temp and good to Sam's Costco has good ones to try you are supposed to baste turkey and no dryness No brine or injection is necessary Baste Baste Baste and you will have juicy juicy juicy turkey 🦃 yes
Honestly, that's too much to spend on a pre cooked turkey that takes almost the same amount of time to reheat as starting with a fresh, frozen one. Plus, even though I'll purchase a rotisserie chicken on occasion, it's not my favorite because I don't know how the poultry is prepared before it's seasoned. I thoroughly rinse my poultry and remove any feathers left behind because I've seen how they're slaughtered and packaged.
I think I'll stick with my $35 grocery store turkey that I do following Snoop Dogg's & Martha's recipe from their Potluck Dinner show! My family LOVES it (though mine is much smaller LOL).
My Thanksgiving dinner for one will probably consist of oniony cornbread dressing made with cannabis-infused coconut oil, drizzled with Bisto gravy, a British staple. Veriest merriest Thanksgiving, Emmy.
Compared to buying your own uncooked bird, that's a huge difference! Cook your own and give that excess money to a shelter or some place deserving! Shame on us for being sucked into over priced consumerism! Just like this last election; they spent 16B... That could feed and house millions! SHAME!!?
@@hollyyoder1213 Yes are Thanksgiving are about 5 weeks earlier than USA and our dinners are very similar. So yes we have turkey or ham or even both if one person prefers one over the other. Have a lovely USA Thanksgiving!
Friend, there is no way you were going to get that bird to cook in that little college dorm oven with the time mention. A smaller convection oven or regular size one most like would have been done on time. Also remember that ceramic/metal tray will take longer to heat up. The roasting tray is all thinner metal with the rack exposing the turkey all around to the heat.
It can sometimes feel like it due to when the month starts and ends! Like if there are five thursdays or if the month starts or ends just before or after thursday your brain often just...adds it to November. Brains are weird like thay.
If you're celebrating Thanksgiving, what are you planning to have (especially if it's something non-traditional!?
I think my favorite is REALLY traditional… I’ll be eating sliced canned Cranberry Jelly all night 😂
Cornbread dressing is my favorite 🥰 But can't think of anything non-traditional.
Cornbread dressing with LOTS of turkey gravy!😋
We had our Tgives meal tonight and it was pretty traditional. Turkey and gravy, sausage dressing, green bean casserole, mashed sweet potatoes with a pecan streusel, cranberry sauce, and pumpkin pie!
Turky Gumbo :)
Hey Emmy. Just wanted to pop down into the comments to thank you for saying what brand of thermometer you are using. I am legally blind and can't see well enough to read thermometers. So a sound based thermometer sounds like it could help massively. Thanks for giving the name out! It helps a ton when youtubers do that kind of thing!
Awesome! Glad to help.🧡
@@emmymademe too this is going to help me as well for the same reason 💜💜💜 you're the best as usual
Mad how blind people can actually see enough to watch n type on youtube
@@TophMajora Blind person with a username referancing Toph from Avatar the last airbender. Well met friend. I hope your future cooking adventures are full of success!
I remember when Popeye's used to offer fried turkeys. Might have only been in Louisiana or maybe just the New Orleans area.
They were damn tasty and weren't over-priced... at least 25 years ago.
ABSOLUTELY! It's worth it. We've been having Popeye's Turkey for Thanksgiving for years and years.....Best turkey ever. So easy to bake and tender and so much taste and the dripping are amazing in the gravy! I've literally driven 3 hours to buy usually 2, and head back home another 3 hours. A family tradition.
I wish I had known about this earlier. I would've bought this a while ago and left it in the freezer 😂 Now they're sold out. So I believe people when they say they're good
I deep fry turkeys every year. Driving 6 hours to buy turkeys!? 😭
How have you had this for years when it has just recently came out ?
@@lorenanikki82 Just looked it up. Said they've been selling them for 20 years.
@@shari5138 No one should impugn family tradition, but for 1/6-1/3 of the price, you can do this yourself and much better. Even if money is no object, like I said, on your own is not only better, but you can take pride in pulling it off. Win/win/win
60 bucks? No, thank you. I spent just under 11 bucks for an 19 pound bird...and I really love putting my own flavouring stuff to it. I love cooking for the holidays!
In my opinion, and I’ve only catered for over a decade. If, when you used your probe, and left the very small oven door ajar at all, that will slow down your cooking time, as will the size of your oven. You need enough room to circulate the heat around the bird. I think either the bird was too big or the oven too small. That saying, I love your videos. Happy Holidays.
My thought too. I'm surprised it works as well as it does for the baking done.
She should have heated up the ceramic platter too. They cook like cast iron, and I always preheat mine.
I bought the Brevill oven because I saw it on your channel. It’s honestly the best thing ever! I can’t believe you got that Turkey in there. Amazing
YAY! I'm glad you like it as much as I do.
Enmys voice is so asmr
🧡
That oven is much bigger than it seems to be!!
It’s bigger on the inside then the outside
It's Dr. Who's oven.
@@jaybrown4753 beat me too it 😆
@chartle1 haha. And it's great when you don't have to explain the joke. 😁
Oh my that looks delicious🦃🍽🔪 I didn't know about it either. Thanks for sharing! Happy Thanksgiving🥧🥂🧡🍂🍁
HAPPY THANKSGIVING 🦃 Everyone
Happy Thanksgiving 🦃
As always loved the video Emmy!
Happy Thanksgiving 🦃, for a moist turkey (or even chicken) breast, cook it breast side down, the breastsits in the juices and then about 30-45 minutes before its done flip it back onto its back.
Breast side down!!
If the whole bird presentation is not a concern, I'd carve it first before reheating it in the oven. Considering it's fully cooked, smaller pieces would reheat evenly instead of risking too hot n dry on the outside.
Emmy answering the questions we all want to know!
My employer gifted us $20 grocery certificates for our turkeys and sides. I got a bone-in breast and some basic sides. Fresh baked Sally Lunn bread and pumpkin and pecan pies will be the indulgences this year. I definitely prefer breast meat!
Our employer used to give us a turkey for Thanksgiving and a ham for Christmas. Later we started getting gift cards to a local grocery store to buy our Thanksgiving fixings
We bought one of these last year and it was delicious, juicy and very easy to make. I can't handle all the prep for a big bird anymore so telling my husband to just plop it in the roasting pan, cover it with inserted thermoprobe and let it go is so much easier. I think maybe you had to cook it too long because it might not have been thawed on the inside, but also that tiny oven might not have been able to handle such a big load in it as easily as a conventional oven. Ours was done in 2 hours. I will say that we let ours thaw for 5 days and even then and extra day wouldn't have hurt. I also made standard gravy with a roux that used the pan juices for liquid.
BTW we bought another for this year and already started the thawing.
I also think the size of her countertop oven is partially at cause here. Not a lot of room for hot air to circulate around that massive bird in there.
@@chrissymorin I said the same thing! But I’m glad she cooked it that way since that is all some people may have.
I'm sorry, but I could never see myself spending $50 on that, especially if I have to recook it. I can get one for $12 at the local store, dress or season it how I want, and would still have to cook it, so... I really see no point. But, thank you for trying it for us, Emmy!
Agreed. I love to cook, and Thanksgiving is my favorite holiday to cook for. It’s my Super Bowl. I would hate to have the joy of roasting the turkey taken away from me. I don’t think my entire grocery list for Thanksgiving this year was over $60!
A big fat NO to Popeye's. A raw turkey only needs and hour per 6 lbs at 350, so a 20 lb needs 3 hours and 20 minutes vs. that one took 3 hours. I leave our usual 23 lbs in for just shy of 4 hours. HEB and Walmart have them for .88 cents again this year so that's $20. We've usually stay between $30-33 with a big turkey (freezer leftovers) and everything. It was in a salty brine the whole time at the store so I've never seasoned one but people are free to dig through the spice cabinet but no one has complained.
What Emmy paid Popeyes should have offered sides too
@@heddystgeorge3756 definitely!!
@@bettyir4302 the only seasoning I usually do, is some salt, pepper, garlic powder, onion powder, and several pats of butter just under the skin all over the bird, and it's so good lol but yes ma'am, I agree. Much better just to buy one from the grocery store.
Forget the flour, corn starch slurry may be looked down upon but it's foolproof.
For sure. Once the gravy was thin, I immediately thought, quick thickener, cornstarch, potato starch, arrowroot, etc. (although, I still recommend starting with a roux).
Why would it be frowned upon?? I know maybe if there's too much of it it can leave a corn starch taste in a way that maybe flour wouldn't, but a little corn starch goes a long way when thickening so I can't imagine that happens very often, unless someone new to it just didn't know that and used a ton
@ashleyjohnson9651 "real cooks" don't like it cause it's easy.
@@jaybrown4753 Well, that was an explanation I wasn’t expecting LOL, but thanks for the reply.
My family always did a flour slurry
My late mother had a remarkable gift in roasting a turkey. It inevitably turned out overcooked in some areas and raw in others. It made me glad to be a vegetarian. 😅
Spatchcock your bird and rejoin the carnivores. 😆
I’ve bought this turkey for the last 3 years and we love it. I’ve never had an issue with it being dry and have never had to cook it that long. Maybe it was the size of your oven (circulation) and the amount of time you cooked it that caused the dryness. It doesn’t taste like a rotisserie chicken to me at all either.
The last few years I've brined a fresh turkey and smoked it in a Kamado Joe. For gravy I heat drippings in one pan and do the flour-butter roux in another pan. Add some water or chicken stock to the drippings while it heats and taste for saltiness then pour it into the roux, bring to a slight boil while stirring or whisking. Hope you all have a blessed Thanksgiving.
Secret is to add liquid to the flower cold so it doesn’t make lumps
Also brown the flour for a minute or so , adds more flavor , also helps to add a touch of fat before the flour , like butter or bacon fat ( old recipe , trust me its amazing) so fat, flour , let brown , add bird juice , no water . bring to boil . reduce . its gravy !
can also add corn starch to cold liquid , mix , then add to flour mix and it does the same thing just without the flour .
@@snarky4lyfe144 that’s what I said lol
Such a huge secret, you must be a disgruntled employee of the CIA
@ Shut it 🤣
I suspect the problem with the cooking time was the size of the food compared to the table-top oven volume. There's just not enough hot air around that big mass of meat to efficiently transfer the heat to it. I think it would go better in a standard oven.
I cooked one in a microwave one year and it barely fit (thankfully no silly turn table taking up space) and it came out perfect.
@@bettyir4302 A microwave is an entirely different cooking process than a conventional oven.
“Time for turkey sandwiches!" :P
We're grateful for you, Emmy! Thank you for all your hard work in putting together these incredible videos. Happy Thanksgiving to you, your family, and all the Emmy fans out there; I hope your day is full of love, laughter, and happiness! ❤
Remember: Flour/fire and cornstarch cold water! FF - CC you needed to heat the water first and heat it.
Did you save the bones to make turkey broth?? I did with our turkey and froze it in muffin pans. I got a total of 24 "pucks" of turkey broth that I put in vacuum seal bags and put in the freezer for if we are sick and need only broth or just something to warm us up.
About the time, I've never cooked turkey in particular, but in my experience it takes longer to do big roasts in small ovens, especially if the recipient you bake it in is cold. It seems counter intuitive because you would think the smaller the oven the less air inside to heat up, and I don't know the exact science behind it, but if whatever you are roasting is real big it takes a longe time for the inside to cook than in a bigger oven.
You're glowing, Emmy!
HAPPY THANKSGIVING EMMY!
It looked wonderful. Even cold this would be great for turkey sandwiches AFTER Thanksgiving day. It can be the best part. Also there is the soup from the rest of the bones and stuff. Yum. I cook turkey and most other poultry breasts down, that makes the juices end up in the breasts and lets gravity help you to achieve that. No one likes dry breasts, right?
Hi. I REALLY love your shirt! Where did you get it?
Thank you! I found it in kids section at the thrift store.😆🦁👕
Happy Thanksgiving Emmy to you and you family 🦃
It was probably the oven that you used. Toaster ovens are not insulated as well as regular oven, so they lose some heat that they make. Also, the heating elements are not as powerful as a regular oven. So when you put in a large bird like that, even if it’s thawed, that’s a lot of cold that the heating element has to work against. Which can increase the amount of time it takes to cook it.
Did you cook that in the little oven in your studio? I would recommend a roaster or a full-sized oven for anybody attempting this at home. I would guess the length of time baking caused your turkey to dry out more than is ideal.
I just paid $13 for a 20 pound turkey. I'm making my own seasoning blend and herb butter as well to use on the turkey. My plan is to brine the bird overnight in buttermilk, spatchcock, season/butter it, and then put it in the smoker.
Went with fully cooked smoked turkey this year, hoping it's going to be good, it also has to be reheated.
Hey Emmy, I also have the Breville oven and I have found through trial and error it's just not strong enough compared to the standard big kitchen oven for larger items like giant roasts and heavy crocks - they act too much as a heat sink and take much longer to cook in the smaller oven, which can't keep up. Might explain the longer cook time for this turkey as well as in your cold oven bread video with the ceramic crock. Wishing you a happy holiday ahead!
I've been watching your videos all day :D I'm so happy you just posted.
Side note. I've been watching you since i was 16 years old and I'm 28 now. I bought my first poppin cookin because of you haha.
🧡🧡🧡🧡🧡🧡🧡
For those that didn’t see this video that bought their turkey Wednesday before thanksgiving....I hope they have a plan B for turkey.
Great video
We cook turkey with breast side down so the juices flow down into it. Last 30 minutes of cooking, flip it up to brown the skin.
Time for turkey sandwiches. I'm not sure if you got my reply yesterday evening. I made the onion boil. They were delicious!
Hi Emmy perhaps if the turkey was cooked in a conventional oven the cooking time would be less? Larger space for the heat to circulate?
If you have to go through all that work and time to reheat a pre-cooked turkey, Id rather just cook it myself. You can buy a turkey that size for about $12-$15 (or less on sale) I don’t think it’s worth $60
emmy givin honorary latina with the shirt!!
🧡🦁🧡🦁🧡🦁🧡🦁
Grateful you tried it. I am ok with not spending all that money for a meh turkey lol. ✌🏻💜
HAPPY THANKSGIVING...seeing the bandage on ur arm made me sad i was hopeing the burn wasnt tht bad...LUV ALL UR VIDEOS UR AWESOME 🥰🥰🥰🥰🥰🥰
🧡🧡🧡
Happy Thanksgiving. Thanks for sharing your video, I have usually wonder about that.
Actually, Popeyes has been offering Cajun-style turkeys for Thanksgiving since 2001, not 2021 like you had stated. It’s always been a part of my family’s Thanksgiving dinner tradition since they first offered it. It’s quite tasty, and we use the leftovers to make a yummy turkey noodle soup.
That's what I thought! We have gotten this turkey multiple times, and I knew it was way before 2021 that we were getting it.
Hi Emmy
I can’t believe that large turkey fit in your convention oven. I am looking to purchase a new convention oven. Would you be able to tell me what kind you have and what the size of it? Thank you in advance
I think you might like my parents' trick for making large, water-tight sheets of foil from standard sized kitchen roils. I remember watching them do it at Thanksgiving as a child when I could barely see over the counter.
It's like sewing, except the seam is folded. Stack two sheets of the same size foil, shiny sides-together. Then fold the long edges over together about half an inch to create a half-inch folded "seam.". Press down the seam. Make another half-inch fold along that edge to reinforce the seam. Fold it one more time or more to create a barrier that will hold back liquid.
Then unfold the top layer, opening it like a book. Open it fully, and press down the seam and you'll have one sheet that is easier to manipulate.
I hope you consider trying it. It's such a Thanksgiving-specific memory. I find the tip useful because I can never fit the longer rolls of foil in my drawer.
I’m so curious about the little oven you cook in, behind you. Please any info you can share I would love,💕 to know,I’d be so grateful ❤thanks Emmy ❤
It took longer to cook because you cooked it in a small tabletop oven. If it had been cooked in a regular size oven, it would have cooked in the allowed time.
7:42 "Girl... YES" 😂 I felt that. She fit
Thumbs up Just for getting that thing into that little oven...
I wonder if it was sous vided in the bag then frozen and wrapped?
It's lumpy because you didn't use fat
Strongly recommend reserving the fat ahead of time for making a proper roux.
Also why use water when you have all those juices??
so what I'm hearing is - rub your turkey with Cajun with pepper and other good spices, and save money to have a better turkey :o
Your oven is like a Tardis. It's bigger on the inside. I can't believe that turkey fit in that little thing.😂
Wow, thats crazy! I cook my raw turkey in that amount of time, so i don't see the benefit in buying it. Especially at that price
I absolutely cannot get over that price. 😅 Basically pay 2-3x the price of a frozen turkey just to have it seasoned and precooked. Hard no from me.
How big was the bird ?
Anyone else giggle with her Chicken comments !?
Loved the snake coil rack!
We used to place orders ahead of time and pick up a cooked turkey from Popeyes. It was fried.
Could you make a video about cooking rabbit ? I am from the DDR a country that doesn’t exist anymore. Everyone had own rabbits or chickens so we could have food.❤I’m German 🇩🇪 ❤
In much of North America rabbits are considered pets. Emmy could lose subscribers
@ 😅
@ you poor spoiled thing
I've always wanted to try rabbit. They sell frozen ones at Publix, and I want to get one someday. I'd love it if she did an episode on cooking rabbit.😊
@ ja it’s totally normal food for some people.. including me. And my favourite meat
There is precooked turkey usually smoked and so your just heating
it through to bring it to Temp
and good to Sam's Costco
has good ones to try you are supposed to baste turkey and no dryness
No brine or injection is necessary
Baste Baste Baste and you
will have juicy juicy juicy turkey 🦃 yes
Emmy you kept calling your turkey chicken. LOL
Popeyes customer service is famously bad 😂 you’re so polite Emmy
Hey Emmy- have always been curious too
I thought about getting one this year
🫢😳🤮🤢 13:45
The only time I never had a dry turkey breast was when it was deep fried.
Popeyes been selling turkeys WAY longer than 2021, here in NYC.
Definitely not worth it. With how things are right now, I wouldn't be able to afford sides and desserts after getting a $60 turkey.
Added smile on turkey chicken breast...😊
Is there anything in the cavity? Like neck, giblets erc
Happy Thanksgiving! Love your videos! You are cute as can be!❤
Time for turkey sandwiches
Emmy you are the cutest ❤
Honestly, that's too much to spend on a pre cooked turkey that takes almost the same amount of time to reheat as starting with a fresh, frozen one. Plus, even though I'll purchase a rotisserie chicken on occasion, it's not my favorite because I don't know how the poultry is prepared before it's seasoned. I thoroughly rinse my poultry and remove any feathers left behind because I've seen how they're slaughtered and packaged.
Watch a carving video 🤣. But thanks for the turkey review!
My work gives us free (raw) turkeys every year. But I always made mine Cajun style!
That's really nice.🦃 Happy Thanksgiving!
It's probably just your "oven" that's at fault. At least IME those things can't really bake much
I can’t stop saying “What?!” watching this
I think I'll stick with my $35 grocery store turkey that I do following Snoop Dogg's & Martha's recipe from their Potluck Dinner show! My family LOVES it (though mine is much smaller LOL).
My turkey breast is never dry! It is a bit labour intensive, with basting every 30 minutes, but so good!
60 dollars? They should have at least offered you your choice of sides
$60 for a turkey ? Yeah no 😂
My Thanksgiving dinner for one will probably consist of oniony cornbread dressing made with cannabis-infused coconut oil, drizzled with Bisto gravy, a British staple. Veriest merriest Thanksgiving, Emmy.
Happy Thanksgiving to you!
I would have used the ENTIRELY the juices, and NO water, and would have used ALL of the juices to make a lot of gravy. GREAT VIDEO though!
The broth was pretty salty so it needed to be cut with water, but I saved the rest to make extra gravy.
Compared to buying your own uncooked bird, that's a huge difference! Cook your own and give that excess money to a shelter or some place deserving! Shame on us for being sucked into over priced consumerism!
Just like this last election; they spent 16B... That could feed and house millions! SHAME!!?
Happy Thanksgiving to you and the family!
Thank you! And Happy Thanksgiving to you!
Great video and you’re always so kind when you share your thoughts and experiences
Thank you.🧡
I wonder if they offer these turkeys in Canada? Or maybe it's just an American thing? 🤔🦃
I have never seen them in Canada.
Isn’t your Thanksgiving three weeks before ours? And is turkey a part of your dinner? Just curious.
@@hollyyoder1213 yes we have ours in October. We eat turkey, or in lieu of turkey, a ham
@@hollyyoder1213
Yes are Thanksgiving are about 5 weeks earlier than USA and our dinners are very similar.
So yes we have turkey or ham or even both if one person prefers one over the other.
Have a lovely USA Thanksgiving!
The fact it’s $60, already makes it not worth it for me.. 😅
Could look up the recipe?
I paid 99 for mine I feel ripped off 😂
@jasm760 wow, 99$ for a turkey..???😮
Why would anyone pay 99 bucks. Huge bird at Walmart is 17 bucks.
Thats the most expensive fast food ever
Friend, there is no way you were going to get that bird to cook in that little college dorm oven with the time mention.
A smaller convection oven or regular size one most like would have been done on time.
Also remember that ceramic/metal tray will take longer to heat up. The roasting tray is all thinner metal with the rack exposing the turkey all around to the heat.
The turkey was already cooked. It was just reheating.
Yea i felt bad for the little oven, must've been all agast as it saw that huge bird enter it, like "wtf gurl I'm no superman here"
I always thought thanksgiving was the 3rd Thursday, did we switch timelines again? 😭😭
It can sometimes feel like it due to when the month starts and ends! Like if there are five thursdays or if the month starts or ends just before or after thursday your brain often just...adds it to November. Brains are weird like thay.
Yes, probably.
Hello old earther i agree
❤ Simply Delicious ❤ The food looks good too 😋
That is a really weird comment…She is a married woman. Let me guess….you are an old white man from the American south??