Turkey Leg Hut Inspired Seafood Boil Stuffed Turkey Leg
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- Опубликовано: 17 фев 2021
- This recipe for my Ultimate Seafood Boil Stuffed Turkey Leg is for sure a game changer... Taking the two most popular food items and mixing them together almost like a fusion. You have the good salty ness of the sea combined with the good meaty texture from the Turkey... This recipe is a must try.... LIKE!!! COMMENT!!! SHARE!!!!!! & SUBSCRIBE!!! For more recipes like this one.
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Intro song was written and performed performed by J.Flo
www.whoisjflo.com
Background Instrumental (Bistro Music)
Produced by Kee Ford
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Хобби
Lord looks very good.
Amazing! Another delicious looking meal.
Wow! What a presentation, delicious!
That look delicious, and I know it taste great.
You got skills. I love your intro. New sub
Thanks so much family I really appreciate that frfr🙌🏾🙌🏾🙌🏾✊🏾✊🏾✊🏾✊🏾 welcome to the Bistro Family
This should have 5k views & 10k likes . 🔥🔥🔥🔥
Thanks so much for checking it the channel 🙌🏾🙌🏾🙌🏾
Wow I've got to have that !!!
What temperature should the oven be on , you don’t say it in your video
Hey how are you thanks for checking out the video and this video was a part 2 from my last stuffed leg sorry I didn’t list the oven temperature in this video but I did 450 for about 45 minutes to develop color then wrapped them and dropped the temperature to 350 and cooked until the eternal tem of the leg was 165 or until the meat was falling off the bone
So three very important things here. 1. You didn’t explain how to make the sauce you used in the beginning to put in the cuts of the keg OR at the very least suggest a substitute for that sauce. #2 When you first roasted the Turkey leg you didn’t mention what temperature to cook it on. #3 You really lost me when you started talking about how to make the seasoning /crab boil. So if I was trying to make this there is no way I could follow you. Please just make these videos simple and easy to follow. Otherwise it comes off as if you don’t care about others trying to make it. Keep up the great ideas though
I appreciate the comment but to understand my channel you must start at video one. All my video run together so it could have been a sauce that I made or bought in the previous video that I utilized in this one. I understand your concern but I’m my earlier video I went in depth in every video and also made the same sauces in every video and people bashed me in the comment section about how the videos were to long and why am I making the same sauce I made in the last video etc… I noticed I can’t please everyone and now I don’t aim to. If you want in-depth information I encourage you to subscribe and watch the channel in it’s entirety or wait for the cook book… thanks for your comment.
@@CorneliusBistro and just as I suspected, I went back to that old video and there was no explanation of how to make the sauce. You did explain that a type of sauce could be bought if we chose to ……but thank you for responding. I’ll figure something out…..
@@r.williams8950 thanks for tuning in
@@CorneliusBistro Be mindful of you new subscribers as well
@@moniemone1062 i also will be dropping my first cook book that will go in depth on each recipe on the bistro