We always use to get Raymond's gravy for Thanksgiving. When I took over the family Thanksgiving, I went with a wet brine and roasting (no basting), but spreading a pound of butter under the skin on the breasts. It's worked great. I'd like to try it spatchcock, but my family would insist on the stuffing in the bird (I don't care for bread stuffing).
Happy Thanksgiving! i just got back from vacation in florida, turkey, you can never go wrong. you guys with all your gadgets and all! looked good and juicy!
This is by far one of my go to pages for cooking on the Tube. Three great friends breaking chops constantly. I will be buying a souve this weekend. Jeff buy a smaller hoodie, ya swimmin int it (good for you).
I am definitely going to try turkey cooked this way. It looks amazing! Thanks for the tips, Jeff! You guys are all entertaining and I enjoy all the videos. Thanks !!!
I always cook my turkey the day b4. That's how it's done in restaurants, and I spent 42 years in restaurants. Thank you for wiping the knife after using the steel. Looks great.
😁I know that's a pet peeve for a lot of people. That and using blade to clean cutting surface. Lol. I try and break my old habits bit it's not easy. Lol. Ty for commenting and Cheers-J
Watched the video this morning. Got the same turkey. Had it in my Sous Vide at 1pm and just finished. It turned out perfect very moist. My wife loved it. I bought 2 more for the freezer. Thanks guys.
Going to have to try this, especially after too many Turkey disasters over the years. I really enjoy Jeff’s KISS approach. Gentlemen, another winner, keep on rockin’…
TGG’s, great cook! Fiancée wants to eat more turkey so I guess we’ll be giving this one a go for sure! Hope you all have a great holiday coming up! Keep up the great work! -Jay
I have a buddy that swears by sous vide chicken breast so a turkey breast would definitely make sense . I like that you can keep it in the broth to serve warm. Nice job 👍
Went out and bought a sous vide system this weekend. Going to try this for t'giving. I can't find the Jenny-O anywhere but looks like I may be able to get a Butterball version at Walmart. Also, going to try the system out this week with a pork tenderloin. Thanks for all the vids! You guys have helped us try new things both camping and at home!
@@TheGriddleGuys We test drove with the pork tenderloin last night. 3 of us gobbled it up. There was nothing left. Was so tender!! Can't wait to try the turkey next week.
@@TheGriddleGuys We cooked the Butterball turkey breast via sous vide. (Same packaging as Jenny-O...including gravy) It was fantastic! The butter/stock was great but honestly don't think it's needed. Turkey was definitely better on day 1. Leftovers were good but not as tasty as initial cook.
I've never heard of Jennie-O, but that looks good! I host every year, and it's only 4 guests this year. This may be the answer! Super easy, then just whip up a few sides! Cheers fellas!
Ty Martha. Always appreciated. Started with low carb and exercise for the first 50lbs then migrated to low carb low cal and exercise for the last 50. Now the challenge is figuring out how to stay here. I plan on doing a video after new years on the progress and how it's been. Thanks again-J
Ty Michael. Long year of 2 a day workouts and low carb/calories. I tried pills, shakes and all sorts of other fads to no avail. Just came down to less in and more out. Lol. Thanks again-J
You guys got to show more of the taste testing afterwards-Was it any good ? Or was it not any good - You can say it’s so good all through the video and then not even show you guy’s eating it- I gotta know if it was awesome or not haha
Ty She's Funny. It's been a long year of cutting calories and carbs along with 2 workouts on the treadmill a day 4-5 days a week. Makes for a very grumpy jeff. I think it was easier for me to diet and exercise than for Chris and Nate putting up with me 😁. Thanks again-J
Jeff, you mentioned in another thread that you need to figure out how to keep the weight off going forward. I lost 50lbs two years ago by changing how and when I eat, not what I eat. It's a life style change not a diet. It's called intermittent fasting. For me, I eat one meal a day between 11am-5pm. Seek out Thomas DeLauer, Dr. Eric Berg and Fledge Fitness here on RUclips and look for their video's on intermittent fasting. It is a very healthy approach on how we really should eat, not the way the food industry would have us all to believe. I introduced this concept to my personal doctor (Endocrinologist) a year ago and now she does it and is "prescribing" it to her patients as well. I am no longer a type II diabetic, I no longer need to take blood pressure medication or pills for high cholesterol. I'm 60 years old and feel as good as I did when I was in my late 30's to mid 40's. I also walk 3 miles everyday, rain or shine. I wish you the best going forward and have a great Veteran's day weekend with the family. Troy
Ty Troy. That is such an accomplishment to be proud of. I've been really feeling good with the intermittent fasting. I agree seems like it's the right way forward. The 3 miles a day certainly can't hurt either. Ty and again congrats. Cheers-J
Hi guys I thought I would let you know, I just got off the phone With Camp Chef and I was told that being as my griddle is 5 years old that they will not Warranty a factory Is defect. I noticed the tops on your griddles are perfectly flat, mine has 3 rows of 6 dimples each in the top I want to say bumps that have been there since the day I bought it and they said too bad I need to buy new one, So Blackstone it is. Not going to buy anymore Camp Chef products.
Sorry to hear that. Not what we would expect from them. Unfortunately our 2 contacts there have moved on so we don't even have anyone anymore. Not ideal
@@TheGriddleGuys I have been happy with my Camp Chef for 5 years and I have kept it in great shape so I'm going to keep it, all I wanted from them was #1 Acknowledge that it happened at the factory and it was understand it's out of warranty but but # 2 all I wanted was for them to tell me how to fix it all they would say is by a new one. Thanks for getting back to me and keep up the great videos. YOU GUYS ARE GREAT!!!!!
We may have exaggerated a bit. I'd say 638% better. Lol. Honestly tho, I think the biggest factors on this cook is that you can consistently put out a perfectly cooked turkey. Thanks for commenting and Cheers-J
Food safety Temps are based on how long a specific food is at a specific temp. Because with most cooking processes you can't hold something at a specific temp they set the safe Temps high. For example if you get turkey to 160 and keep it at 160 for 5 minutes it is just as safe as just reaching 165. That's why sous vide cooking is so awesome. Hopefully I explained it well enough. Lol. Ty and Cheers-J
Looks good, Jeff. You seemed to have more hecklers than usual. 🤣
It's not easy being me 😁. Cheers-J
Lights are still working. cool Keep up the good work with the diet Jeff!!!
Ty Scott. Cheers-J
I dont have a souvee? Cooker but gonna have to get one and try. Jeff pulled this video out and did not let the guys mess with him 👊
Ty and cheers bud. -J
Great video, I can’t believe those griddle lights are still going!
Right. Nobody more surprised than myself on that one. Lol. Cheers-J
We always use to get Raymond's gravy for Thanksgiving.
When I took over the family Thanksgiving, I went with a wet brine and roasting (no basting), but spreading a pound of butter under the skin on the breasts. It's worked great. I'd like to try it spatchcock, but my family would insist on the stuffing in the bird (I don't care for bread stuffing).
Happy Thanksgiving! i just got back from vacation in florida, turkey, you can never go wrong. you guys with all your gadgets and all! looked good and juicy!
Thanks! You too CJ! - C
I’ve never tried cooking with a sous vide. Seen several do it but never with turkey. This looks really good.🍻🍻🍻
Temp is key. 154 seems to be spot on if you give it a g. Cheers-J
This is by far one of my go to pages for cooking on the Tube. Three great friends breaking chops constantly. I will be buying a souve this weekend. Jeff buy a smaller hoodie, ya swimmin int it (good for you).
Lol. Ty Shane. We all think you will be very happy with your new purchase. Cheers-J
Nicely done, Jeff! You’ve given me some great ideas👍😊
Ty Bobbi. Sorry for being behind on comments. Always glad to see you in here tho. Cheers-J
I am definitely going to try turkey cooked this way. It looks amazing! Thanks for the tips, Jeff! You guys are all entertaining and I enjoy all the videos. Thanks !!!
Our pleasure and ty b Wilke. Cheers-J
I always cook my turkey the day b4. That's how it's done in restaurants, and I spent 42 years in restaurants. Thank you for wiping the knife after using the steel. Looks great.
😁I know that's a pet peeve for a lot of people. That and using blade to clean cutting surface. Lol. I try and break my old habits bit it's not easy. Lol. Ty for commenting and Cheers-J
Looks very good guys. Thanks for the recipe!
Ty Mike. Cheers-J
Awesome job Jeff!! Really is easy great dish! I love my sous vide! Love you guys! Awesome job!
Ty Grillmaster07. Much appreciated bud. Cheers-J
Watched the video this morning. Got the same turkey. Had it in my Sous Vide at 1pm and just finished. It turned out perfect very moist. My wife loved it. I bought 2 more for the freezer. Thanks guys.
Awesome and glad you found them. Seems like not available everywhere. Thanks again-J
Absolutely trying this Guys! Looks delicious and easy, thanks for sharing. Cheers 🍻
Ty Bat13. 🍻-J
Going to have to try this, especially after too many Turkey disasters over the years. I really enjoy Jeff’s KISS approach. Gentlemen, another winner, keep on rockin’…
Ty Kconway. For once I finally kept it simple. Lol. Cheers-J
TGG’s, great cook! Fiancée wants to eat more turkey so I guess we’ll be giving this one a go for sure! Hope you all have a great holiday coming up! Keep up the great work!
-Jay
Ty Jay. Quick and easy sums this one up. Congrats on fiance and hope you have great holiday season as well. Cheers-J
Looks awesomely delicious guys great job.
Ty Zeb. Cheers-J
Great job guys ....Jeff dude you look great !!!
Ty Darren. Much appreciated and Cheers-J
Looks delicious!
Ty Kyle. Cheers-J
I have a buddy that swears by sous vide chicken breast so a turkey breast would definitely make sense . I like that you can keep it in the broth to serve warm. Nice job 👍
Ty griddle cook eat more. Cheers-J
I’ll be on my way to the Basket this morning to give this a try. Keep up the great comedy show.
Thanks bud. Appreciated-J
Everything is always better with BUTTAH!! Always looking for new ideas for my sous vide, gotta give this a go!
😁👍🍻
Looks good fellas
Thanks bud. Cheers-J
Went out and bought a sous vide system this weekend. Going to try this for t'giving. I can't find the Jenny-O anywhere but looks like I may be able to get a Butterball version at Walmart. Also, going to try the system out this week with a pork tenderloin. Thanks for all the vids! You guys have helped us try new things both camping and at home!
Awesome and congrats on the new toy. We all love our sous vides
@@TheGriddleGuys We test drove with the pork tenderloin last night. 3 of us gobbled it up. There was nothing left. Was so tender!! Can't wait to try the turkey next week.
@@TheGriddleGuys We cooked the Butterball turkey breast via sous vide. (Same packaging as Jenny-O...including gravy) It was fantastic! The butter/stock was great but honestly don't think it's needed. Turkey was definitely better on day 1. Leftovers were good but not as tasty as initial cook.
Looks great . I always do my Turkey on charcoal rotisserie . I’m going to try talk the family into this way .
If you already have the Sous vide it's 100% worth trying. Cheers-J
@@TheGriddleGuys 🍺🍺🍺
I've never heard of Jennie-O, but that looks good! I host every year, and it's only 4 guests this year. This may be the answer! Super easy, then just whip up a few sides! Cheers fellas!
Sounds like a perfect solution. I'd still get 2 if you find them. Who doesn't like turkey day leftovers 😁. Cheers bud-J
Looks great! Jeff, what kinda diet are you on? I see a difference! You are an inspiration. Congrats!
Ty Martha. Always appreciated. Started with low carb and exercise for the first 50lbs then migrated to low carb low cal and exercise for the last 50. Now the challenge is figuring out how to stay here. I plan on doing a video after new years on the progress and how it's been. Thanks again-J
Jeff ...you are an inspiration with your weight loss!!! Just wow!!!
Penguins score!!!
😁🍻👍
Hey Jeff, your weight loss is amazing. What did you do? Please.
Ty Michael. Long year of 2 a day workouts and low carb/calories. I tried pills, shakes and all sorts of other fads to no avail. Just came down to less in and more out. Lol. Thanks again-J
Hey, the griddle lights are still working!
😁🍻👍
How long do you have to souv vide the turkey. And do you do it frozen?
From frozen 3 hours at 154°
Really wanted to hear if Nate and Chris agreed that turkey done a’la’ Jeff is as amazing as it looked! Gents?
They both agreed it was as juicy as they have had. What's great is how consistent it is as well. Cheers-J
Jeff must have bought stock in budda 😜
It's the magic ingredient 😁👍🍻
You guys got to show more of the taste testing afterwards-Was it any good ? Or was it not any good - You can say it’s so good all through the video and then not even show you guy’s eating it- I gotta know if it was awesome or not haha
We always go back and forth on that. I'll bring it up to the guys you mentioned it. Ty for commenting-J
Jeff you have lost some major weight. You look fantastic and look younger. Please tell us what your diet has been. 👍
Ty She's Funny. It's been a long year of cutting calories and carbs along with 2 workouts on the treadmill a day 4-5 days a week. Makes for a very grumpy jeff. I think it was easier for me to diet and exercise than for Chris and Nate putting up with me 😁. Thanks again-J
Jeff, you mentioned in another thread that you need to figure out how to keep the weight off going forward. I lost 50lbs two years ago by changing how and when I eat, not what I eat. It's a life style change not a diet.
It's called intermittent fasting. For me, I eat one meal a day between 11am-5pm. Seek out Thomas DeLauer, Dr. Eric Berg and Fledge Fitness here on RUclips and look for their video's on intermittent fasting. It is a very healthy approach on how we really should eat, not the way the food industry would have us all to believe.
I introduced this concept to my personal doctor (Endocrinologist) a year ago and now she does it and is "prescribing" it to her patients as well.
I am no longer a type II diabetic, I no longer need to take blood pressure medication or pills for high cholesterol. I'm 60 years old and feel as good as I did when I was in my late 30's to mid 40's.
I also walk 3 miles everyday, rain or shine.
I wish you the best going forward and have a great Veteran's day weekend with the family.
Troy
Ty Troy. That is such an accomplishment to be proud of. I've been really feeling good with the intermittent fasting. I agree seems like it's the right way forward. The 3 miles a day certainly can't hurt either. Ty and again congrats. Cheers-J
Gentlemen, it would still be simple, but not super simple. Take the spice mix, and dry brine them for 24 hours ahead of time before the Sous Vide.
Good call. Cheers-J
Hi guys I thought I would let you know, I just got off the phone With Camp Chef and I was told that being as my griddle is 5 years old that they will not Warranty a factory Is defect. I noticed the tops on your griddles are perfectly flat, mine has 3 rows of 6 dimples each in the top I want to say bumps that have been there since the day I bought it and they said too bad I need to buy new one, So Blackstone it is. Not going to buy anymore Camp Chef products.
Sorry to hear that. Not what we would expect from them. Unfortunately our 2 contacts there have moved on so we don't even have anyone anymore. Not ideal
@@TheGriddleGuys I have been happy with my Camp Chef for 5 years and I have kept it in great shape so I'm going to keep it, all I wanted from them was #1 Acknowledge that it happened at the factory and it was understand it's out of warranty but but # 2 all I wanted was for them to tell me how to fix it all they would say is by a new one.
Thanks for getting back to me and keep up the great videos.
YOU GUYS ARE GREAT!!!!!
I own a Blackstone I cook on it 4-5 nights a week no problems
Miss the final tasting evaluation on this one as a 1000% better is a high standard to say. However like the idea.
We may have exaggerated a bit. I'd say 638% better. Lol. Honestly tho, I think the biggest factors on this cook is that you can consistently put out a perfectly cooked turkey. Thanks for commenting and Cheers-J
I thought turkey was supposed to be cooked to 165 internally ?
I had the same thoughts. Perhaps when he adds the hot broth before serving it finishes the cook??
How long did he souse vide the frozen turkey?
3 hours on the frozen turkey at 154°
Food safety Temps are based on how long a specific food is at a specific temp. Because with most cooking processes you can't hold something at a specific temp they set the safe Temps high. For example if you get turkey to 160 and keep it at 160 for 5 minutes it is just as safe as just reaching 165. That's why sous vide cooking is so awesome. Hopefully I explained it well enough. Lol. Ty and Cheers-J
I did not know that ! Good to know
Stop the music, it’s distracting!!!
Always a work in progress. Ty and Cheers-J
Whenever you use words like "everybody" and "always", you are wrong 100% of the time. just sayin'
I'd say 99. 👍