Since I got a few questions on it and could have explained it better, here is what I mean by 'holding the temperature' for the time temperature charts: After the turkey hits the target of 150 F (or whatever you are using), take it out of the oven and set a timer for 4 minutes, then after the timer is up take the temperature again. There will be enough residual heat on the exterior of the bird that will continue to travel inward so the internal temp will either stay at 150 F and actually may rise a couple of degrees. This is known as carryover cooking. Since it's hard to tell exactly how much carryover cooking will raise the temp in a large bird like this. I suggest pulling it at the target temp of 150 F to play it on the safe side. Even if it rises to 155 F after taking it out of the oven it will be plenty juicy. Carryover cooking is also the reason why if a turkey is pulled at 165 F in the breast it may rise up to 170 or 175 F after taking it out of the oven and ends up even drier than expected.
another thing he's just blatantly incorrect on his borderline religious insistence on no-effort cuisine causes him to make absolutely nonsense statements at times on things being 'too difficult to be worth it'
I feel like this sponsorship makes a lot more sense than Pizza Oven one. Detroit pizza is better in an actual oven but this made good sense and was a smooth transition
This year I’m hosting thanksgiving dinner and I’ve watched a lot of videos to make sure I take the right steps to ensure for a juicy and delicious turkey. Thanks Ethan for this timely video. I love all your videos as they continue to encourage me on this culinary journey. Thanks for making the time to be so detailed and provide accurate information. Happy thanksgiving 🍽🍁🦃
My favorite Chef/cook of all time is Alton brown, and you sir are a SOLID second. I love how in depth and detailed you go into your cooking from a scientific approach. And your ability to communicate and explain concepts is second to none. With your great video editing, watching your videos are extremely enjoyable and I want to say THANK YOU!
@PewDie-Ton EX Guga used to do it for me. It's just that now he stray away from my personal dining experience, I do kinda miss watching his video though
I love the content and explanation. And no, it was not too much information. It was just right! It feels like a "rabbit hole" simply because you know that the majority of the rest of the world hasn't bothered to look that deep into the matter, and so you're going deeper than everyone else. But you're not going deeper than you need to. Thank you for all the effort to research and explain this!
First off, you do an amazing job putting these videos together. Thank you. I grew up in the sixties and all of our turkeys were cooked according to the "come-with-the-turkey" button thermometer which popped red at 190 degrees F. The brining technique didn't exist so putting it all together, we never had a moist turkey. My mom always feared for "Holiday Disease" (salmonella) so dry over cooked turkey was the order of the day. Looking back it was easy to see that if anyone got sick (not in my house) it would be from bacteria inoculated under cooked stuffing combined with a long period of time in the Food Temperature Danger Zone (40 to 140 degrees F). We always had dressing as a precaution, never stuffing. Thanks to professionals like you, educating the public with science based techniques has made Thanksgiving more enjoyable and safer.
I discovered the time and temp info on poultry when I started to play around with my sous vide stick. Although, cooking chicken to 150 to 155 grossed my family out. They didn't like the texture as they found it to be too soft and squishy even though it was perfectly safe. A lifetime (well, for each one of us) having something a certain way and being used to it is hard to change.
I used to spatchcock, but for the past few years I've started fully deboning my turkey - it takes a while, but it lets me control the brining and cooking a lot more and it gives me bones to make a stock the day before, which helps.
I may have missed it but did you mention: - a basic temp for whole turkey, spatchcocked, and legs only? - an estimated time / lb for those who simply don't have a Meater thermometer? Thank you for the lesson in how the collagen breaks down. It was quite clear and informative. On a personal note... if you don't have a thermometer use a wet brine as it is your best insurance against destroying the bird.
So glad to see someone finally talk about not having to cook poultry so high! I've been buying, deboning and cooking turkey breasts off season for a few years now and find 150 to be a great temperature to cook to. I'm going to have to look into getting one of those wireless thermometers too!
Ingredient Report: Mayo and Pickled Onions were not seen in this video. This has been your ingredient report. Also, I was asleep (again) when this video uploaded, so I couldn't catch it early. Sorry and I hope you can forgive me!
Austin, the same thing happened to me. After many years of dried out turkey on Thanksgiving, I volunteered to make the dinner. And I researched it extensively so that I could end that horrible tradition of dried out bird. About that time, wet brining became all the rage. So I did a very extensive Martha Stewart brand brine and became the hero of the family. Only problem is, now everyone wants me to make Thanksgiving dinner every year.
Your content just keeps getting better. I already have my turkey method down, but I watched anyway. Love the charts. This approach let's people choose what's right for them, not what some chef feels is the "best way to do it".
I learned this, then stunned most cooks either unaware or even (emotionally) resistant. Doing 3 turkeys next week, deconstructed, will be excellent like last year. BTW, pork loin in sous vide same story, me using 140F, but seeing others at 135F which with proper time works. Nothing like pink juicy lean pork! I'm serious. Thanks for getting the word out Ethan.
I love everything about your channel. I've been cooking turkey for more than 40 years but learned some things today which I will apply this week for my Turkey Day preparation. I also just bought a Meater Thermometer. If it works as promised, I will love you forever for telling me about it!!
Alot of hard work went into this video. As a chef I respect you greatly for showing how important salt is when it comes to texture and taste. Well done and excellent video 🐳🐳🐳
My favorite way to have turkey as a holiday meal is to leave it in the freezer at the store, buy a rib roast, slow cook it with root vegatables, and make Yorkshire puddings to go with the gravy.
I found your channel a couple of weeks ago and I'm loving it. It reminds me of all the other cooking channels I used to love before they became super commercialize. Keep it up!
Best turkey video around - hands-down. Tight video, packed with practical info, no filler. I'd love to see Ethan add to this with buttermilk brine and its mutant cousin, the buttermilk powder dry brine.
love it thanks and i do a wet brine with a sugar salt mixture and then i do herb butter under and over the skin covered for most the cooking until the last half hour :)
Thank you so so much for making this video!! I have been watching and reading turkey videos/articles for days and got super confused about what is best to do. It's so clear what I need to do now after watching your video! You're my turkey hero, Ethan! Thanks a ton!!
Great video! Kenji Lopez also suggests to add baking powder with salt to the dry brine and refrigerate on a wire rack to get really crispy skin. Works amazing for oven baked chicken wings. How you tested that out against these other methods?
Another great video! If I had some constructive criticism, I love the way you organize your videos where there is like a high-level introduction to the recipe/content, and then you break it down into sections- but I felt like this video was a little too compartmentalized and didn't flow as well. Still better than 99.9999% of cooking videos out there. Thanks for making great content!
Sir, this was tremendous effort and presented so very well. You've earned a new subscriber! (I am hopeful the rest of your content is so detailed and thorough)
God I love your videos they are so interesting and complete. I'm studying gastronomy next year and I wish all teachers were like you explaining methods talking chemistry and differentiating results
I love those scientific food videos. It brings out the inner nerd in me. For future skin tests, or tests for crunchiness in general, you could add the decibel as well because the different variants sound quite similar to me.
You're such a nerd and I love it. I looooove having things explained to me in detail. Why am I doing this? Can I do it differently or should I stick to one method?
Excellent video snd analysis. Regarding skin texture, would have loved to see the addition of baking powder in your testing. Have found it does improve crispness but the aftertaste of baking powder kills the benefit. Your thoughts??
Bacteria grows at an exponential rate. A logarithmic curve is like a mirror of the exponential curve. So, if bacterial growth follows an exponential curve, bacterial death should follow a logarithmic curve. Which is likely where the 7log10 curve comes from
I notice you have a gooseneck spout kettle in the background, are you a tea or coffee head? Also, what do you think of Adam Ragusea's method of cooking the turkey on the burner and then movie to the oven so the dark meat gets more cooking?
What exactly does it mean for the meat to "hold" a given temperature for X amount of time? Is it about taking it out of the oven but then letting it rest? Or somehow leaving it in the oven without it going above the given temperature?
Once it reaches 150 F, set a timer for 4 minutes, check temp again after 4 minutes. It will probably raise a couple degrees, but nothing too much to worry about.
I have been hearing about spatchcock for years, but now I know why it is worth my time. Gonna spatch that bad boy for the first time in a decade of smoking turkeys!
I cook all my poultry @155 degrees, then cover it, and let it rise another 5 degree, been doing this for 2 decades, my poultry meats always came out juicy and tender. I hate tough dried out meats, been and executive chef for 4 1/2 decades. Another hard labor and stressful career.
I have a question Ethan. How do you "hold" the temperature for 3.7 min? Do you simply wait 3.7 min before taking out the turkey from the moment it hits 150? I feel like that would result in the turkey reaching 155 or even more. Hope you understand my question. Nice video btw
I scrolled through the comments looking for a meater/meatier/meteor joke and damn... i always thought i was an old soul in a teen's body, but now i'm an actual adult i'm drowned in tiktoks. i don't even celebrate thanksgiving and i had this video on my "watch next" playlist waiting for the time i could actually pay attention.
Why didn’t he mention Adam ragusea’s method for turkey? It lets you cook the dark meat longer than the breast and you can have a nice looking turkey to serve?
So, skin is a pretty well equiped organ at keeping things off of flesh. I ran into this issue last night cooking chicken. The meat wasn't salty at all, but the skin was plenty salty enough. How does salting skin effect the meat?
With dry brining, osmosis can carry the salt deeper if you allow it to happen over several hours. Also try salting the side opposite the skin, or just under the skin. If you just salt the food just before it goes in the oven, use half as much salt because it will NOT absorb deeper. Salt on the exterior always seems saltier than the salt within the meat, simply because it hits the tongue first.
Sorry, this was not the last turkey video I'll ever watch... But that's only because I am someone who likes to watch turkey videos. 😁 For those who don't suffer from my affliction, there is nothing presented in this video that would force me to say, "seek other sources". That said, I do have to mention something that I feel has been omitted.... (Thanks to Alton many years ago) One way to deal with the "proper final temperature difference" issue between white and dark meat (without cutting the turkey into pieces) is by removing the turkey from the refrigerator early and putting an ice bag on the breast meat while letting the dark meat warm up on the counter..... aka, the dark meat will then have a "head start".
Jokes on you, I'm doing a duck fat confit on all the dark meat and stuffing that into the breast as a roulade. I'd watch that video. Great video Ethan!
Since I got a few questions on it and could have explained it better, here is what I mean by 'holding the temperature' for the time temperature charts:
After the turkey hits the target of 150 F (or whatever you are using), take it out of the oven and set a timer for 4 minutes, then after the timer is up take the temperature again. There will be enough residual heat on the exterior of the bird that will continue to travel inward so the internal temp will either stay at 150 F and actually may rise a couple of degrees. This is known as carryover cooking. Since it's hard to tell exactly how much carryover cooking will raise the temp in a large bird like this. I suggest pulling it at the target temp of 150 F to play it on the safe side. Even if it rises to 155 F after taking it out of the oven it will be plenty juicy.
Carryover cooking is also the reason why if a turkey is pulled at 165 F in the breast it may rise up to 170 or 175 F after taking it out of the oven and ends up even drier than expected.
he's right I do just like watching turkey videos
I'm with ya.
ye same i binge watch adam ragusea
Now I’m hungry.
@@TheNamesRein who doesn't. Even Satan does
@@TheNamesRein everyone does
"You can douse it in gravy, but it's just not the same"
*Adam Ragusea has entered the chat*
@@madthumbs1564 yeah, regardless of how much gravy you pour on it, it still feels and tastes really dry
@@madthumbs1564 huh? Im talking about Adam’s claims on dry turkey being fixed by just dousing it with gravy. It’s just plain incorrect
another thing he's just blatantly incorrect on
his borderline religious insistence on no-effort cuisine causes him to make absolutely nonsense statements at times on things being 'too difficult to be worth it'
Adam is great for entertainment, horrible for food science and knowledge.
Gives away WAYYY too many pseudoscience or false claims.
@Madhav Ignihir anyone who would have that kind of take on caramelized onions absolutely does not deserve to be taken seriously
The amount of research you did for this video is INSANE. Great Job!
Yea...initially it was going to be a quick video, but then I went deep down the rabbit hole. A good bit more work, but glad I did!
@@EthanChlebowski Amazing work Ethan. Thank you!!!
I feel like this sponsorship makes a lot more sense than Pizza Oven one. Detroit pizza is better in an actual oven but this made good sense and was a smooth transition
At least it’s not raid shadow legends
This year I’m hosting thanksgiving dinner and I’ve watched a lot of videos to make sure I take the right steps to ensure for a juicy and delicious turkey. Thanks Ethan for this timely video. I love all your videos as they continue to encourage me on this culinary journey. Thanks for making the time to be so detailed and provide accurate information. Happy thanksgiving 🍽🍁🦃
I hope it turns out great!
13:25 taking Chef John's "Fork Don't Lie" to a whole new level.
My favorite Chef/cook of all time is Alton brown, and you sir are a SOLID second. I love how in depth and detailed you go into your cooking from a scientific approach. And your ability to communicate and explain concepts is second to none. With your great video editing, watching your videos are extremely enjoyable and I want to say THANK YOU!
This is the last cooking channel you’ll ever need to watch
Word!
Confirmed
@PewDie-Ton EX Guga used to do it for me. It's just that now he stray away from my personal dining experience, I do kinda miss watching his video though
@@Yeesh69 I just miss Ninja from sous vide. He does have his own channel tho, but he was great with Guga.
I love the content and explanation. And no, it was not too much information. It was just right! It feels like a "rabbit hole" simply because you know that the majority of the rest of the world hasn't bothered to look that deep into the matter, and so you're going deeper than everyone else. But you're not going deeper than you need to. Thank you for all the effort to research and explain this!
First off, you do an amazing job putting these videos together. Thank you. I grew up in the sixties and all of our turkeys were cooked according to the "come-with-the-turkey" button thermometer which popped red at 190 degrees F. The brining technique didn't exist so putting it all together, we never had a moist turkey. My mom always feared for "Holiday Disease" (salmonella) so dry over cooked turkey was the order of the day. Looking back it was easy to see that if anyone got sick (not in my house) it would be from bacteria inoculated under cooked stuffing combined with a long period of time in the Food Temperature Danger Zone (40 to 140 degrees F). We always had dressing as a precaution, never stuffing. Thanks to professionals like you, educating the public with science based techniques has made Thanksgiving more enjoyable and safer.
8:53 Wait, Ethan uses a ThinkPad? You sir, have earned my respect.
I discovered the time and temp info on poultry when I started to play around with my sous vide stick. Although, cooking chicken to 150 to 155 grossed my family out. They didn't like the texture as they found it to be too soft and squishy even though it was perfectly safe. A lifetime (well, for each one of us) having something a certain way and being used to it is hard to change.
The amount of effort and care and research in this video....wow. extremely high quality content
11:34 DID Y'ALL SEE THE BREAST ON THE RIGHT SQUIRT OMFGGG
I used to spatchcock, but for the past few years I've started fully deboning my turkey - it takes a while, but it lets me control the brining and cooking a lot more and it gives me bones to make a stock the day before, which helps.
I may have missed it but did you mention:
- a basic temp for whole turkey, spatchcocked, and legs only?
- an estimated time / lb for those who simply don't have a Meater thermometer?
Thank you for the lesson in how the collagen breaks down. It was quite clear and informative. On a personal note... if you don't have a thermometer use a wet brine as it is your best insurance against destroying the bird.
So glad to see someone finally talk about not having to cook poultry so high! I've been buying, deboning and cooking turkey breasts off season for a few years now and find 150 to be a great temperature to cook to. I'm going to have to look into getting one of those wireless thermometers too!
Ingredient Report:
Mayo and Pickled Onions were not seen in this video.
This has been your ingredient report. Also, I was asleep (again) when this video uploaded, so I couldn't catch it early. Sorry and I hope you can forgive me!
Just wait for the 8pm in Thanksgiving day leftovers sandwich episode to come out...
Congratulations on having one of the most useful videos I’ve ever seen on RUclips.
Your efforts are greatly appreciated.
I hope this goes wildly viral so my family sees this (I can’t bring myself to send it to them) and I never have to eat overcooked turkey again
Austin, the same thing happened to me. After many years of dried out turkey on Thanksgiving, I volunteered to make the dinner. And I researched it extensively so that I could end that horrible tradition of dried out bird. About that time, wet brining became all the rage. So I did a very extensive Martha Stewart brand brine and became the hero of the family. Only problem is, now everyone wants me to make Thanksgiving dinner every year.
I've been debating how exactly I want to roast my turkey. The temperature, brine, and skin tests here have really helped me out!
Your content just keeps getting better. I already have my turkey method down, but I watched anyway. Love the charts. This approach let's people choose what's right for them, not what some chef feels is the "best way to do it".
I learned this, then stunned most cooks either unaware or even (emotionally) resistant. Doing 3 turkeys next week, deconstructed, will be excellent like last year. BTW, pork loin in sous vide same story, me using 140F, but seeing others at 135F which with proper time works. Nothing like pink juicy lean pork! I'm serious. Thanks for getting the word out Ethan.
I love everything about your channel. I've been cooking turkey for more than 40 years but learned some things today which I will apply this week for my Turkey Day preparation. I also just bought a Meater Thermometer. If it works as promised, I will love you forever for telling me about it!!
This is a really well produced video, props Ethan! Love the diagrams and charts. Very informative.
Much appreciated, glad the charts didn't go unnoticed!
Thank you for posting the article link in the description! Seriously not enough youtube videos do this. Keep doing awesome!
Alot of hard work went into this video. As a chef I respect you greatly for showing how important salt is when it comes to texture and taste. Well done and excellent video 🐳🐳🐳
My favorite way to have turkey as a holiday meal is to leave it in the freezer at the store, buy a rib roast, slow cook it with root vegatables, and make Yorkshire puddings to go with the gravy.
YOU MISSPELLED "VISUAL" AT 13:00. LITERALLY UNWATCHABLE. 😊 Awesome video dude, this is what I needed.
I found your channel a couple of weeks ago and I'm loving it. It reminds me of all the other cooking channels I used to love before they became super commercialize. Keep it up!
I spatchcock my turkey and dry brine patting the skin periodically to remove moisture from the skin. Then I rub the skin down with herb butter.
Best turkey video around - hands-down. Tight video, packed with practical info, no filler. I'd love to see Ethan add to this with buttermilk brine and its mutant cousin, the buttermilk powder dry brine.
Stellar Job Ethan. You are like the old Good Eats without the storylines. Hands down your work has made me a significantly better cook.
Love the practical application of the content in your videos and how you connect scientific research/reasoning. Keep up the great content Ethan!
love it thanks and i do a wet brine with a sugar salt mixture and then i do herb butter under and over the skin covered for most the cooking until the last half hour :)
Thank you so so much for making this video!! I have been watching and reading turkey videos/articles for days and got super confused about what is best to do. It's so clear what I need to do now after watching your video! You're my turkey hero, Ethan! Thanks a ton!!
this is very very very helpful damn
Great video! Kenji Lopez also suggests to add baking powder with salt to the dry brine and refrigerate on a wire rack to get really crispy skin. Works amazing for oven baked chicken wings. How you tested that out against these other methods?
Another great video! If I had some constructive criticism, I love the way you organize your videos where there is like a high-level introduction to the recipe/content, and then you break it down into sections- but I felt like this video was a little too compartmentalized and didn't flow as well. Still better than 99.9999% of cooking videos out there. Thanks for making great content!
You make cooking so much easier and rewarding than it is normally presented, this is great
Just a ton of info to digest. See where this goes with our bird. Will have to get a meater or two.
Holy crap this is the most informative turkey cooking video on the internet -- you are a rockstar
Videos like this one are exactly the reason I subscribed
Another Thanksgiving and Iam still referencing this Video! Thanks Brother. You are a scholar amongst thieves.
i can tell how much work went into this video, great video thank u
Sir, this was tremendous effort and presented so very well. You've earned a new subscriber! (I am hopeful the rest of your content is so detailed and thorough)
Wow, this was awesome, answered all the questions on the tip of my tongue!
Absolutely prime video my guy. Literally this video covered everything I would want to know about cooking a turkey. Really great stuff man thanks
We like to watch turkey videos. So this one is not the last.
God I love your videos they are so interesting and complete. I'm studying gastronomy next year and I wish all teachers were like you explaining methods talking chemistry and differentiating results
Great video Ethan, the trajectory of quality is very impressive!
I love those scientific food videos. It brings out the inner nerd in me. For future skin tests, or tests for crunchiness in general, you could add the decibel as well because the different variants sound quite similar to me.
Watching this while feeling hungry couz I haven't and can't take dinner is such a torture yet educating and satisfying ♥️🔥😂😂😂
Ethan over here, just in time to save Thanksgiving. The hero we both need AND deserve.
That was awesome dude, so much information. Thank you
You're such a nerd and I love it. I looooove having things explained to me in detail. Why am I doing this? Can I do it differently or should I stick to one method?
Excellent video snd analysis. Regarding skin texture, would have loved to see the addition of baking powder in your testing. Have found it does improve crispness but the aftertaste of baking powder kills the benefit. Your thoughts??
Caption This: 13:30 neighbor: "hey Sally!!! that crazy neighbor is up to it again. He's petting his chicken drumsticks with that fork again.
Bacteria grows at an exponential rate.
A logarithmic curve is like a mirror of the exponential curve.
So, if bacterial growth follows an exponential curve, bacterial death should follow a logarithmic curve.
Which is likely where the 7log10 curve comes from
Coincidentally the same equations, with slight modification, can be used to measure the appreciation and depreciation of assets
This is a sleeper. This is a great channel. Took my Thanksgiving turkey to "whole anotha' leva" lol
I notice you have a gooseneck spout kettle in the background, are you a tea or coffee head?
Also, what do you think of Adam Ragusea's method of cooking the turkey on the burner and then movie to the oven so the dark meat gets more cooking?
How about cooking it via Sous Vide to maintain the lower temp but longer cook time.
What my dad has always done is just pile on expired seasonings in our pantry on that turkey and its gas after a day in the oven 🤠
Yes Ethan, this is where it’s at... Got to try this! 🦃👌🏻
What exactly does it mean for the meat to "hold" a given temperature for X amount of time? Is it about taking it out of the oven but then letting it rest? Or somehow leaving it in the oven without it going above the given temperature?
How do you ensure it stays at 150 for 4 minutes without just leaving it in the oven? Wouldn't it still overcook?
Carry over cooking is the term you're looking for.
Once it reaches 150 F, set a timer for 4 minutes, check temp again after 4 minutes. It will probably raise a couple degrees, but nothing too much to worry about.
what kind of salt do you use here? Fine Kosher? Coarse sea salt?
Bra this makes me feel so not mad, thank you for the obsessive attention to detail
I have been hearing about spatchcock for years, but now I know why it is worth my time. Gonna spatch that bad boy for the first time in a decade of smoking turkeys!
Great video! Thank you for making it!
Thank you, Ethan.
Super interesting - thank you for putting this research together. Great job!
i don't even celebrate thanks giving but i still watch :D
Great work Ethan
“It’s basically impossible to get succulent dark meat and white meat at the same time”
*Angry Adam Ragusea Noises*
how moisture will enter the chicken when placed in salt solution? What about osmolarity?
Opinion on Ragusea’s pan-to-oven method?
great informative video ! Good stuff man
Hope you see this in 2022.. I will be making that thermo my go-to gift this season. Hope they see it, too.
Masterclass right here!!
I cook all my poultry @155 degrees, then cover it, and let it rise another 5 degree, been doing this for 2 decades, my poultry meats always came out juicy and tender. I hate tough dried out meats, been and executive chef for 4 1/2 decades. Another hard labor and stressful career.
As a STEM nerd who greatly enjoys peer reviewed data and nifty graphs, this is that last poultry video I’ll ever need.
6:38 had some The Thing flashbacks there
I have a question Ethan. How do you "hold" the temperature for 3.7 min? Do you simply wait 3.7 min before taking out the turkey from the moment it hits 150? I feel like that would result in the turkey reaching 155 or even more.
Hope you understand my question.
Nice video btw
This is amazing. Thank you for doing all the hard work for me. :) big thumbs up.
I scrolled through the comments looking for a meater/meatier/meteor joke and damn... i always thought i was an old soul in a teen's body, but now i'm an actual adult i'm drowned in tiktoks.
i don't even celebrate thanksgiving and i had this video on my "watch next" playlist waiting for the time i could actually pay attention.
Thank you Ethan.
Good Job! very informative
Well done Ethan!
But if I spatchcock, where does the stuffing go? :)
Wow what a great video. Well done
I do just like watching turkey videos.
This was an awesome video, buddy. Maybe my favorite turkey video. Thank you. I hope Meater gave you more than just some free thermometers.
Why didn’t he mention Adam ragusea’s method for turkey? It lets you cook the dark meat longer than the breast and you can have a nice looking turkey to serve?
So, skin is a pretty well equiped organ at keeping things off of flesh. I ran into this issue last night cooking chicken.
The meat wasn't salty at all, but the skin was plenty salty enough. How does salting skin effect the meat?
With dry brining, osmosis can carry the salt deeper if you allow it to happen over several hours.
Also try salting the side opposite the skin, or just under the skin.
If you just salt the food just before it goes in the oven, use half as much salt because it will NOT absorb deeper.
Salt on the exterior always seems saltier than the salt within the meat, simply because it hits the tongue first.
Sorry, this was not the last turkey video I'll ever watch... But that's only because I am someone who likes to watch turkey videos. 😁
For those who don't suffer from my affliction, there is nothing presented in this video that would force me to say, "seek other sources".
That said, I do have to mention something that I feel has been omitted.... (Thanks to Alton many years ago) One way to deal with the "proper final temperature difference" issue between white and dark meat (without cutting the turkey into pieces) is by removing the turkey from the refrigerator early and putting an ice bag on the breast meat while letting the dark meat warm up on the counter..... aka, the dark meat will then have a "head start".
Great vid, out of curiosity how much turkey did you cook?
what is the oven roasting temp used to get to internal temp
Jokes on you, I'm doing a duck fat confit on all the dark meat and stuffing that into the breast as a roulade. I'd watch that video. Great video Ethan!