Turkey Cooked FROZEN, No Thawing Stage
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- Опубликовано: 6 сен 2024
- If Thanksgiving sneaks up on you, it is possible to throw a frozen-solid turkey straight into the oven. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com... and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
***RECIPE***
Unwrap your fully frozen turkey and put it on a roasting tray. Coat it with oil, salt, pepper and whatever other seasonings you want. Put it in the oven at 250 F. After a few hours, you should be able to get the giblet packet out of it. Put the unwrap the giblets and put them in the bottom of the tray. Keep roasting until the internal temp of the deepest part of the breast is 135-140 F. This will take up to twice as much time as it would take with a thawed turkey, 20-30 minutes per pound.
Put some roughly cut onions, carrots and celery into your roasting tray, and jack the oven up to 400 F convection roast, or 450 F conventional, and roast until the skin is brown and the deepest part of the breast reads 160 F (or a little less, if you want to be cavalier about food safety).
Heat the roasting tray on the stovetop on medium for about 10 minutes to give the underside of the turkey some extra cooking time. If you smell anything burning, turn the heat down and/or stop.
Remove the turkey from the tray and put it somewhere to rest. If there seems to be a lot of juice in the roasting tray mixed in with the fat, heat the tray on your stovetop to boil off most of that juice. Then mix enough flour into the fat to make a thick paste, and cook it on medium heat for a few minutes. Don't let anything burn. Gradually mix in a carton or two of chicken stock - however much your roux can thicken to your desired texture. You won't know how thick it can be until you bring it to a boil. Strain the gravy and discard the solids. Taste and adjust for seasoning.
Q: Did you steal the opening shot from Joshua Weissman?
A: Joshua is awesome, but I’m sure he would acknowledge we both stole that shot from Alton Brown, who probably stole it from someone else. We all stand on the shoulders of giants.
Q: Why are you doing a Thanksgiving video almost a month before (American) Thanksgiving?
A: Because I have three Thanksgiving-themed videos planned, and I think it'll be more helpful to you if I run them now, instead of right before Thanksgiving, when you will likely have already made your plans.
Q: Why are you doing this two weeks after Canadian Thanksgiving?
A: Sorey buddy, you can't please everyone, eh? I promise I'll do a Kraft Dinner vid later.
Q: Why wouldn't you just buy a fresh turkey?
A: You could, but there are a few reasons people often do frozen. 1) Frozen is usually a lot cheaper, at least in the U.S.; 2) If you wait until right before Thanksgiving, the markets are often out of fresh turkeys; 3) Frozen is often your only option if you want a specialty breed, or an unusual size; 4) Some people think frozen birds are of a more reliable quality; 5) If you want turkey some other time of the year, frozen might be your only option. If you're an athlete doing meal prep for a high-protein diet, I think buying a frozen turkey is a great, cheap option.
Q: Why wouldn't you just speed-thaw the turkey under running water?
A: You could, but a bird this size would take about 8 hours to thaw with that method, which I will nonetheless demonstrate next week. Also, I think this is simpler. Just one step. Throw it in the oven.
Q: Why didn't you put white wine in your gravy?
A: Because I want my gravy to taste like normal roast turkey gravy. Thanksgiving dinner is more about tradition and memory to me, and to lots of people, I think. I'm not necessarily trying to make the best thing I can make. I'm trying to make something pretty good that reminds me of what I grew up with, and to do it in a reasonably low-stress way.
Q: Why didn't you put more seasoning on your turkey?
A: Because I'm demonstrating a basic cooking method. You can flavor your turkey how ever you want to flavor it. Also I want my turkey to taste like turkey, primarily. But you do you.
Q: What was that plastic thing on the turkey's legs and why didn't you take it off before you cooked it?
A: It's there to hold the legs in place and to make it easier to lift the turkey. It's designed to be in the oven.
Q: Isn't there probably some plastic in the paper giblet packet?
A: I would guess silicon.
Q: Didn't you just do a video about how plastics are messing with our hormones and we shouldn't get them hot?
A: Yes. This isn't that much plastic, and I doubt you eat turkey very frequently. Also, we balance lots of factors when we make choices in life.
Yes
Ok
And what is easiest weeknight dinner I could do?
sukabluka gyat make his dad’s mac n cheese 👍🏻he have the video
Hoàng Mai thanks
Joshua Weissman keeps us in the cabinet, and now Adam leaves us in the freezer..
Why can't we just be free 😭
It's not always nice to be the youtubers wall ya know.
And Sorted has Fridgecam
He's tired of comment section not taking his videos seriously. As a punishment he kept us in his freezer with white wine.
alton has us everywhere
Now binging with babish bout to leave us in a container of kosher salt
Adam's kids: "dad why are we eating so much turkey?"
Adam: "Do you want more garlic bread?"
Kids: [Recoil in fear] More turkey please!
Gordon Ramsay: Was that fresh or frozen?
@@thewave1983 lmaooo
"Why I mock white wine, NOT my kids"
crazyrabbits “why I beat my kids, not my wife”
adam always has this crazed scientist look to him damn
A tad bit of crazy eyes, but in a good way
Crazier than Heston?
@@ippotsk Yes. Unlike Heston, Adam has those coked up eyes
Mad Italian Scientist - Adam Ragusea - ☆☆☆☆☆
A scientist and chef, he knows his shit. He also loves simple and great fusions.
IsntMeLol He’s also a college professor
I want my house to smell bad so the guests leave early.
This guy galaxy brains
600 IQ
This guy is smarter than Albert Einstien
Cooking with Morning Star: Big Brain Edition
Your brain
can you make a video where you just point out the differences in US and UK cooking terminology.
This
That’s actually on the list.
Adam Ragusea you forgot to put melted white wine on the turkey
Yes
@DannyDaDuffyDucking Daffer broiler and grill.
lol get a load of this guy, thinks hes too good to cook his turkey in the dishwasher like the rest of us
😂😂😂😂😂
get a load of this guy, thinks he’s too good to cook his turkey with the sun and a magnifying glass
Pussy I don’t even have a magnifying glass I just use the sun
@@Scrimdosh bruh i don't even have a sun, i have to use friction
@@jbetfifty5904 bruh thats the easy way, just breathe on it until it cooks
7:17 fun fact:
It is scientifically impossible to cook a turkey and for it to be 100% juicy with no dry spots. If you find a way to do it, please keep it to yourself so that the moderators don’t report this bug and it gets fixed in the next world’s update
T McK cut the turkey up and cook each piece sous vide. Then sear it with a grill/smoker.
His thawed turkey method fixes this. Start with the pan on stove step to get the dark meat going, then bake in oven to perfect breast temperature.
Tier Zoo fan?
@@snozzmcberry2366 It doesnt fix it. He admits that it still wont be super flavorful or moist, and thats why he has gravy.
Micwowave
"There's never enough gravy." Truer words were never spoken.
This is the first cooking channel on RUclips that has actually gotten me to cook something. I made your mother in law’s chocolate bundt cake and my friends lost their minds! I will be making more of your recipes soon.
Nate and Noah Try Life
Yay from the mother-in-Law!
Gretchen Prisock cheers! Thanks for passing a long such a fun recipe! It was great for somebody who is a beginner like me.
When you live in Canada and needed this video weeks ago
:crying:
Last time I was this early Adam wasn’t a white wine meme
nice.no points, but nice.
He was a cutting board meme
I keep seeing you everywhere. On the nfl highlights and now this of all places. Lol
Chocolate Flavoured Lasagna nice.no
I think the meme was "why I seasoning my ..."
adam: 12 pound turkey
me, british: oh wow thats pretty cheap
Lol
Me who's never had turkey before: how tf do you make and serve a bird that's like 5 kilos
@@kurumi394 the question is confusing. Please clarify.
@@RonJohn63 I think I was drunk while I typed that lmao
@@RonJohn63 I know the top comment is a joke but this was my experience with turkey
I was baffled by how you Americans cook and serve a 12 pound bird at home
I imagine Adam behind the cameras being the same as HowToBasic and covering the turkey with 40l of white wine
😂😂😂
Y e s
I would season the turkey with a Knorr chicken stock cube seasoning paste. I think you get a MUCH better result.
Whatever you want really. It’s your choice.
Asså det svenska märket eller vad då
@@Jacob-ry3lu There's no recipe
Dave d'Video Maker - his point wasn't to show how to make the best tasting bird, just how to cook a bird you forgot to thaw. That said, that sounds sort of like it would be too salty and wouldn't quite be the typical roasted turkey flavor Americans are used to.
Heather B MPW disagrees with you
Just so you know, never change the way you record your audio or video, it makes me feel so warm and comfy for some reason.
Love the vids
Ya'll: Joshua Weissman Intro
Me, An Intellectual: SORTEDfood Fridgecam
I actually just started watching that channel and I’m so glad I got this reference
Yes!!! Somebody mentioned them. 🙌
Finally some one
I was wondering why it looked so familiar lol
Alton was doing this way before RUclips even existed
Can you please make a series where you cook on a budget?
TheLegend27 I second this!
Yes
TheLegend27 - there is another channel that makes videos like this and they're OK but the guy is corny, not informative like Adam. But, lots of people like him so who knows. Trying to remember the name of it. It's something meals. Where "something" is a word for poverty or scraping by. I'm getting old.
Heather B Cooking with Boris, college edition?
@@manio_e I don't think it's boris
We always food processor in the carrots/onion/celery that you roasted with the turkey, into the gravy. Try it!
Ever thought of doing a video on kitchen cleanliness with stuff like how to handle raw meat and how to clean an oven?
Can I thaw it in white wine instead of water to add that extra bit of flavour?
Why I season my OVEN not my TURKEY
how??
@@lisdmon6538 He was making a joke, referring to his previous videos "why I season my cutting board, not my steak" and "why I season my butter, not my steak". He is doing this because without explanation, this seems quite peculiar, hence the many jokes about the method he uses to flavour his meat in the comment section. The reason he says "why I season my oven not my turkey" is because the oven, like the cutting board or butter, is not a thing people tend to season. This therefore renders your question irrelevant.
@@noda8463 I'm pretty sure that some people would wonder how the hell you would season an oven too.
Yeah, true
Why I season my house and not my fire
Hey quick thing, the pizza dough you made is awesome! made 2.5 batches so far and is really tasty! Even made a sandwich for a lunch on the ago this week and made pizzas! So versatile!
"Why I season my freezer and not my turkey"
Lmaooo underrated💀
I like to freeze my clock.
Gives me more time to cook.
I never throw away the veggies from my gravy. You can mix the veggies and gravy in a blender or use an immersion blender. Don’t waste good food. Or just the mushy veggies as a snack later
Him saying something is sponsored by sqaurespace has to be the most satisfying thing i came to enjoy
A wise man once said: There's, NEVER enough gravy.
A Weissman once said you can never have too much sauce
A wiser woman said, "Then make your own damned gravy!"
I don't play!! Here's the apron and the kitchen. Bye...
IS this a cooking channel, an educational channel, or even a commonsense channel? All of them. Really excellent info for beginner and seasoned vets alike. A big thumbs up for sure
Nobody:
Not a single soul on Earth:
Adam: 📍M A C O N
I am proud to rep my city. I don’t care if you don’t care.
@@aragusea Lighten up, Ragusea. Pour yourself a glass of wine. Preferably white, in a seasoned glass.
@@aragusea WEST SIDE NIGGA
To be fair, I want to visit Macon now
Adam Ragusea lighten up francis
You know for the past few months you reminded me of a TV personality in the way you present and talk. I couldn’t put my finger on it, but I finally got it. Your speech pattern and speed of talking remind me of Iron Chef commentator/sub host Alton Brown. I honestly think you could try out for one of their auditions for his replacement cuz he is getting older, and you could replace him. A new and fun career for you😉😉😉😊😊😊😊😊
Adam has one of the fastest growing channels right now and it makes me happy
The madman has done it
Adam: as long as you get up early Thanksgiving morning you can get the Turkey done.
Also adam: wakes up at 11:20 and starts cooking turkey.
Why i season the dirt, NOT the pumpkin
Could you do a eggs benedict video.?
This video is currently saving thanksgiving and a spouse this year.
Hey Adam, I love your videos, but do you think that you could start saying the temperature also in Celsius? Or maybe just write it on screen or something. I bet you have a lot of viewers not only from USA and having to use google every single time I want to know at what temperature you cook is a bit irritating. I can deal with teaspoons, cups and other things instead of grams, but yeah, you got the point. Many of the big food youtubers already started doing it and I am pretty sure that I would not be the only one who would appreciate it.
Greetings from Czech Republic
Yeah, adding a small text with T in Celsius would be great.
@@bralex6669 Exactly
Or just look up the conversion on Google
Why throw out the onions and carrots? Are they ruined or inedible?
My deal for thanksgiving is to part the bird out to breasts and dark, put them on a bed of carrots/onion/celery and roast them separately at 450, pull the breasts at 155f, dark at 165f. Have to splash water in the roasting pans throughout cooking to avoid burning juices. I do the gravy essentially the same way.
In english we call it turkey
In turkish we call it hindi
Can anybody tell me what we call a turkey in india languge
Wow!!thats so intresting
zaima turkeys don’t exist in India so we just call it a turkey
We call it " badda murga "
I thought he was posting it late but then I realized that Canadian thanksgiving is A WHOLE MONTH EARLIER
My situation today. Super to the point informative video. Thank you ..trying this
I watch about 2-3 vids of this guy every night at about 5am lol
Halloween: Guess who’s here! Me! Hallow-
Adam: *_T H A N K S G I V I N G._*
@adam what happned if you blend all the vegetables up aftet you cook it then you put it in the blender and then Blended together. Then once it's all Blended together you can cook it again and put flour in it and create the gravy
Why I season SquareSpace and not my website.
Looks like a fine method, but I don't think my family would forgive me if I didn't make my dry-cured butterflied turkey.
Why i season my seasoning before seasoning my season
“Welcome to where I video edit, where I spend more hours editing than I sleep.”
I felt this one right in my spleen.
My mom always makes the gravy weeks ahead, and freezes it. It works great.
You earned a subscriber man. Enjoy all your vids, especially the chocolate chip cookie broiled one
Why I season my freezer, NOT my turkey
Americans:
Broiler
Oven
Convection
Me:
Microwave
Idkidc Idkidc - whoa really? A microwave in America is a totally different thing from any of those you just mentioned.
Heather B It’s a joke and my microwave has those settings so 😑
Why I thaw my pan and not my turkey
Wow. I love watching his editing improve.
I would have basted the turkey @ the 6th hour with melted herb (poultry seasoning and garlic and onion powder) butter.
As I'm canadian, I'll save this for christmas
Me: Oh look, a new video from Adam Ragusea. It's probably not anything spooky or related to Halloween..
*reads title*
Me: AAAAGAAWOfWMAM-
Nobody:
Adam: *B I R D*
U GOTTA COOK THE _BERD_
ouch it hurts when he threw the vegetables away
"this isn't really my favorite"
*Screen blackens*
"But you know what is my favorite?"
*B-ROLL*
Yup u right what's really matter in life is gravy
What a great video to watch with a 20lb frozen bird at 5:30 AM on Thanksgiving. Looks like I'm turning on the oven around 9am.
Question: Do recommended hangover foods (like bacon mac and cheese), actually do anything, especially help with your hangover?
It makes you feel better lol it tasts good and any leftover alcohol is absorberd by carbs
One Word: B-roll.
Why did you throw the vegetables. They must taste very good.
5:47 do you actually throw your food scraps into the garbage (landfill) and not compost them / green waste / give to chickens?
He probably uses it for compost I just throw it outside to fertilize the grass and feed the stray cats that live near my house
Christmas is approaching can you do oven baked ham video (possibly no thawing if possible)
And dont forget guys, to season your cutting board
GODᴇᴘɪᴄᴇʟʟ真神
Nah season your tongue...it adds a real ‘homemade’ taste to it
"Yes, those are old baby carrots..."
Fun fact: baby carrots are adult carrots which have been lathed down to the size a baby human can hold.
@@RonJohn63 isn't that obvious
@@thatgushiekid1662 no, it's not.
Adam please! Don’t make me go back into the freezer! I’ll die before thanksgiving! I just want to see my family again Adam!
is there a reason to throw away the vegetables and organs from the gravy, I would think it would add thickness and flavour if you blended them in with one of those stick blenders
Glad to see that someone understands the forgetful/procrastinating cook! I just wanted to say though if you do spend that much time editing videos at your laptop you should consider making your set up more ergonomic. Just want to see that you can continue making great videos!
Would it not be quicker to defrost the Turkey using your running water technique and then cook it as normal?
No, it would take 6-8 hours to thaw a turkey that size in the sink. And another advantage of this technique is that it's simpler. Just throw the bird in the oven.
4:58 He didn't use White wine...? I'm scared
his kids eat it
@@marvinmartin0714 cooking wine removes the alcohol.
STFU NORMIE
I love the way how Adam say REALLLLLY
Why I season my fridge and not my turkey
Isn't kinna wasteful to dumped all of those vegetables out
I normally just eat them as a side with the chicken
Ok bạn
The texture, flavor, and nutrition of the vegetables is essentially gone when you cook them for that long.
Vegetables that are cooked for that long tend to have a gross, mushy texture.
I use the amonut of seasoning he uses on a whole turkey for a single steak and it is still under seasoned
He dosnt like Turkey he likes Turkey gravy lol
The way you talk about squarespace is enough to make your wife jealous
I think that stuffing is what makes a turkey taste amazing.
You go to extremes for us. Thank you Adam.
I just received a freezer to oven turkey I’m not Thrilled To be experimenting with this and I have company coming for Christmas dinner
You should do a meal prep video, maybe incorporate the slaw you made?
Im excited for that other turkey method. i love cooking big ass thanksgiving meals for my family.
Do a how to clean your oven video! 1:18
“I am usually feeding older folks in thanksgiving, who might not have great immune systems”
Hhhh it is like what a robot would say.
Unless...
This is actually a really good tutorial.xx
Thanks a lot for this-it’s helped me a lot to understand.xx
I saw the headline and became worried that Adam was going to to pontificate that this was the best method to cook turkey. Thank you for aleviating my fears.
I've just gotten into making gravy and while it taste good on something else, the stuff I make taste extremely like raw flour on its own. Any advice to make it taste more like the original ingredients?
You could roast the flour in the oven on a baking/cookie sheet until it develops a light to medium brown color and use that in your gravy
Perhaps cook your roux longer? Or, brown your flour before making the roux.
I don't even cook but I love watching your videos for some reason.
That gravy looks stupid good.
I'm waiting for Adam and Joshua to have a collab because I want to see what kind of intro we'll get lol
turkey ain't even that good
Turkey is about sharing with others
Feels intimate
@@xavierkun1 ayo bruh your movin a bit mad.
What is this heresy
yo when's trap ketchum 2 coming tho
Can you make a video about chili?
Happy Halloween and Samhain! 🎃🎃
I made this for my family and they liked it so much they havent woke up since
Oh wow it's the day after Thanksgiving and I already want turkey again
Can't wait for your turkey recipe!!!
correct me if i am wrong but i believe flour acc reaches its "absorbency potential" at 85 degrees celsius as apposed to 100