how to cook a thanksgiving turkey recipe

EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe- Hi, friends.,Today, I'm gon

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Updated on Jan 18,2023

EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe

- Hi, friends.,Today, I'm gonna show you how to make,the best Thanksgiving turkey.,If you've never roasted a turkey before,,trust me, it is easier than you think.,This recipe is my no-fail, full-proof turkey recipe.,And the good news is that you don't need to brine the turkey,and you don't need to baste it.,There's just a few simple steps to make a perfectly golden,,juicy, and insanely flavorful turkey.,I do have a bunch of tips in today's video,,and I'm gonna show you how to carve it.,So let's dive right in.,The biggest mistake that people make,is buying a turkey the day before Thanksgiving.,So don't do that.,Remember that a big turkey is gonna take,a while to defrost in the fridge.,It takes about 24 hours per five pounds of turkey,to thaw properly.,So I recommend you buy your turkey,at least a week before Thanksgiving,,store it in the freezer,,then let it thaw in the fridge,two to four days before the big feast.,In terms of how big of a turkey to buy,,the general rule of thumb is one pound of turkey per person,,or a pound and a half if you want leftovers.,And I think we all want leftovers, don't we?,It's always better to have a little too much turkey,than not enough as well.,Today, I've got a turkey that's about 13 1/2 pounds,,but the great thing about this recipe,is that it's adaptable to most turkey sizes.,You may just need a little more or less herb butter.,The first thing you're gonna wanna do,is remove the packet of giblets that you'll most often find,in the neck cavity of the turkey.,Then if there's any excess skin around this area,,you can trim that off.,At the other end, in the large body cavity,,you'll find the neck.,So remove that and you can then trim off the tail.,It's always best to double-check,both cavities of the turkey,,just to make sure you got everything out.,And you can save the giblets and turkey neck for gravy,,or you can discard them, it's up to you.,The plastic thing you see is heat resistant,and used for trusting the legs together.,But since we're not trusting the legs for this recipe,,you can remove it.,When it comes to the equipment,you'll need to roast a turkey,,it's just three basic kitchen items.,A sharp knife, a thermometer, and a roasting tray.,You can buy an expensive roasting tray,that comes with a rack, a mid-range priced roasting tray,,or a cheapy, disposable roasting tray.,They all work perfectly fine.,And while a rack is handy,,it's definitely not required for today's recipe.,In terms of a knife, I'm using an eight-inch carving knife,,which I'll link to below,,but if you have a chef's knife,or really any other sharp knife, that's all you need.,And lastly, let's talk thermometers.,You can use a probe thermometer,that you insert into the turkey,and keep track of the temperature without opening the oven.,Or you can use an instant-read thermometer,which I use most often in my kitchen.,Or you can use a leave-in meat thermometer,,that's the most economical option.,As long as you have something,to tell the internal temperature of the turkey,,you're good to go.,All right, let's get to prepping and cooking our turkey.,Once your turkey is thawed,,let it rest at room temperature for an hour.,While it's resting, you can slice up one onion,and one lemon into wedges.,Season the inside of the turkey,with a generous amount of salt and pepper,,then place the onion and lemon wedges inside the cavity.,If your turkey is on the smaller side,and you can't fit all of the onion, that's fine,,as you can always place it on the roasting tray.,(gentle upbeat music),The last thing you'll place inside the turkey,is a few sprigs of fresh aromatic herbs,,like rosemary, sage, and thyme.,The herbs, along with the onion and lemon,,give the meat flavor and moisture.,You don't wanna cook stuffing in the turkey,,as overfilling the cavity of the turkey,actually slows down the cook time.,So always cook stuffing in a casserole dish instead.,Now it's time to move on to the herb butter.,You'll need one tablespoon of chopped rosemary,,and I do recommend trying to make it finely chopped,,and add that to 3/4 cup of softened room temperature butter.,You'll also finally chop one tablespoon of thyme,and add that to the butter,and then peel and mince six to seven garlic cloves.,Now, while I added sage inside the turkey,,I prefer not to add it to the herb butter,,as it's a strong flavor,that can be a little overpowering sometimes.,So I prefer to just stick with,rosemary and thyme on the outside.,And then the last component of the herb butter,is a little salt and pepper.,Once all of those ingredients are in your mixing bowl,use a spoon or fork to mash them all up,and make sure it's well combined.,At this point, your turkey might have,little beads of moisture on the outside,,going from the fridge to room temperature.,So it's really important,that you use a few paper towels and dry it off.,The key to beautifully golden and crispy skin,is making sure it's completely dry,before adding the herb butter.,So to add the herb bu

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Gordon Ramsay's Thanksgiving Recipe Guide
Easy Baked Turkey Recipe | How To Bake a Whole Turkey For Thanksgiving
How to Cook a Turkey
Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!
Roast A Turkey With Gordon Ramsay
The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
Easy Thanksgiving Turkey Recipe: How to Cook Tender Juicy Turkey - How to Make Homemade Turkey Gravy

Gordon Ramsay's Thanksgiving Recipe Guide

now,we're going to make an amazing butter,and this,is sort of the start of the the most,important part keeping that bird,incredibly moist soft butter,a touch of salt and pepper,little touch of olive oil in there,that stops the butter from burning,next add the zest of two lemons,and their juice,this gives the flavored butter a,wonderful citrus zing,three cloves of garlic,turkey's a very delicate dainty meat and,that's why i want the garlic pureed so,it sort of disintegrates,and flavors a turkey,gently without becoming too overpowering,then add a generous handful of chopped,parsley,wow that smells incredibly light give,that a good mix,turkey's a very very very lean bird and,it dries out,so it's so important,to make sure that we help it,to cook perfectly,butter done now prepare the turkey we'll,season the bird,inside the cavity,and pepper,next half two onions and pop them in,as they roast they steam inside the bird,giving it a lovely sweetness,put in the lemon and a couple of bay,leaves for their bittersweet spicy,flavour,we're sort of lining the inside of the,turkey with these fantastic,sort of flavors you can see the bird is,upright and it's looking sort of like,it's standing to attention now it's time,to add the flavoured butter just very,very carefully,open up the skin,go through over the back,of the breast,and keep the skin intact,the idea is to gently loosen the skin,with your fingers so the butter can be,stuck underneath it,now once you've loosened all the skin,off the top of the thighs turn the bird,round,and just go through here again hand up,and just release,a little bit but don't completely break,it because i don't want all that butter,to run out,right,from there,now take your butter,put it into a bowl,it smells amazing,lemony,citrusy and just,sort of flatten it,and stick that in there,underneath,one side now once you've got it in there,pull back the skin,and just,use that,to sort of slide all the way down,what we want to do now is line the top,of the breast with all that butter there,that butter is going to keep the turkey,breast really seriously moist,turn the bird round,and finish covering the breasts with the,butter,turkeys originally came from north,america and they are best young and,plump my favorite breed for christmas is,either north of black or norfolk bronze,both of which have a wonderful gamey,taste,take the rest of the butter and,carefully massage over the breast legs,and wings,you can do all this the night before and,simply cover the turkey with tim fall,and keep it in the fridge ready to be,cooked on christmas day,into the tray,a little touch,of olive oil now olive oil on top again,that protects it gets that skin really,nice and crispy and it stops the butter,from burning,now,in the oven at 220 for 10 minutes to get,really nice and brown,quickly,in she goes,beautiful,that smells fantastic,after 10 minutes take the turkey out of,the oven and baste then cover the,breasts with smoked streaky bacon,what i want to do,is add a little bit more flavor i'm,already starting to think,about my gravy,so the bacon protects it stops it from,drying out,but it's going to start,to really give,my gravy a wonderful base,turn down the oven to 180 degrees,this five kilogram bird will feed eight,people comfortably it needs roasting for,two and a half hours or half an hour per,kilo basting every so often,back in,and now,she's on the way look at that beautiful,that smells,fantastic,wow,look at that,beautiful,that,is 90 of your work done there,to test the turkey is cooked stick a,knife into the bottom of the thigh and,if the juices run clear it's done the,secret now is to let the turkey rest,uncovered for two and a half hours as,the meat relaxes it reabsorbs its juices,making it succulent and tender plus,it'll be easier to carve,it might seem like a long time to let it,rest but remember the turkey doesn't,need to be piping hot because i'm,serving it with hot gravy,that,looks like a million dollars,let that rest,because the flavor will be 10 times more,exciting once it's rested as that,turkey's resting,i want to make the most amazing gravy,when i say amazing i really do mean,amazing,drain the excess fat from the roasting,tray and put it back on the heat,then remove the bacon from the top of,the turkey,and the roasted onions from the cavity,look at them,my god they smell amazing,finally take out the roasted lemon,first of all cut up the,bacon lovely,bacon into the tray,you know how crispy that is,that's the start,of our gravy,the onion look at it beautiful,doesn't get any better than that chop,that up,onion,and bacon in,that,smells,incredible,when i first got the chance to cook,christmas lunch for the chefs in paris,they taught me one crucial thing,i was only 21 at the time,and they made me rest the turkey for as,long as i cooked it,so i cooked it for three hours and i,rested it for three hours,what a difference,incredible,next chop up the roasted lemon and add,to the tray,put in a couple of sprigs of rosemary t

Easy Baked Turkey Recipe | How To Bake a Whole Turkey For Thanksgiving

hi everyone welcome and welcome back to,my channel in today's recipe i am going,to show you guys how to make some juicy,baked turkey in the oven hopefully you,enjoy it but before i begin as usual,please leave a like if you enjoy the,recipe also comment down below what,you're going to be cooking as a side,dish for thanksgiving don't forget to,subscribe if you're new here and let's,get started,all right guys here's what you need to,make this quick recipe i am using onion,celery and carrots to stuff my turkey,with also i have two sticks of unsalted,butter we have some rosemary some thyme,you can use sage if you want and also we,have some dry thyme because i didn't,have enough time,we also have some chopped rosemary here,as well i'll show you guys what to do,with that later and i have about three,to four cloves of garlic here,and here comes the seasonings i have,onion powder garlic powder paprika salt,pepper italian seasoning,creole seasoning in some adobo seasoning,alright these are the seasoning now to,take my turkey to a whole nother level,i'm using tony sashier's injectable,marinade to make this nice and saucy and,juicy,and here's the bird we're using today,it's big it's clean it's ready to go so,first thing i'll be doing is taking,my minced garlic,okay we're going to take the minced,garlic pour it on top of the butter as,well as the rosemary and like i said if,you have some fresh,thyme you can use fresh thyme because i,didn't have first time i'm using dry,thyme now make sure your butter is room,temperature otherwise you're going to be,fighting with this butter okay once it's,done this is what we're working with set,that aside moving on to our seasoning,here's the seasoning what you're going,to be doing is mixing all these,seasonings together just like that,so now we're going to start seasoning,the turkey make sure your turkey is room,temperature it's not cold it's not wet,make sure you pat it dry,so what i'm going to do now is drizzling,about three to four tablespoon of oil on,the turkey rub it in just like that,and you are going to take your seasoning,you are going to be very heavy-handed,with the seasoning because we do want,this,turkey to taste,just so good okay we want it to taste,very flavorful so you have to be,generous when it comes to the seasoning,okay,so now i am going to flip it over add,more oil on the other side and start,seasoning the turkey now,i should have waited to season the,turkey afterwards you will see why i,said that but i am going to rub that,seasoning all over when i sit all over i,even season the inside of the turkey,okay,now here comes our injectable marinade i,am going to take my syringe bring that,into the syringe and we're going to poke,the turkey and inject all that goodness,inside the turkey okay,now i'm pretty sure you can find this at,your local supermarket if you cannot,find it or you don't want to wait you,can order it online on amazon i will,have a link down below for you guys to,my,storefront on amazon where you can,purchase this if you have prime you'll,receive it by tomorrow okay it already,comes with the syringe so you don't have,to worry about that,i am going to inject that marinade all,over,the turkey mostly on the breast you know,that part gets really really dry and you,want it to be nice and juicy and saucy,and flavorful and i also like to inject,it on the thigh the wings you know,now it's time for me to add the butter i,am basically inserting my my fingers in,there just to make space for the butter,you know the butter will make the,the meat nice and juicy and basically,melt in your mouth when you're eating it,i'm going to stuff the butter right in,there you're going to see me pushing the,butter in so we can get this turkey,super saucy and juicy,and don't forget the butter has garlic,thyme,rosemary just to make it 10 times,delicious,now i am going to take the rosemary,thyme and just stuff it inside the,turkey also i'm using the onion,carrots with the celery just stuff that,in just like that,now once i am done i am going to tie,the turkey leg with a twine knot that i,needed to because i am going to cover my,turkey,most of the time so i am going to make,sure using cooking twine by the way,because you don't want to use any other,thread where you,end up burning,your whole house we don't want that,right,we're going to tuck in the wings and,basically this is what we're working,with,before we bake it i am going to leave a,chart,right there on the screen for you guys,to know how long you should bake your,turkey however i baked mine on 350 and,once the internal temperature of the,turkey was 145 i uncover it that way i,can have a nice color on top of the,turkey and the skin can be nice and,crispy,how beautiful is this turkey now if you,serve this on thanksgiving come on now,everybody will devour this like,literally the color turn out so so,pretty don't forget this turkey is super,flavorful so juicy look at the thigh oh,my goodness,i never really,love to bake turkey like t

How to Cook a Turkey

hey I'm John canal and today on preppy,kitchen I'm going to give you all my,tips and tricks to cook the perfect,turkey so let's get started first off,set that oven to 450 it needs to be nice,and hot to seal the juices and that,turkey in and also give you that,wonderful crisp skin your bird needs to,thaw at least like it'll take a while to,thaw so start it maybe two to three days,in advance you do not want to cook your,turkey ice cold even if you bought a,fresh bird or if your bird is freshly,thawed it needs to warm up on the,countertop for about an hour to get the,chill off should be close to room,temperature,once your turkey is completely thawed,and warmed up on the countertop drain,any juices that were in the roasting pan,and Pat it completely dry you want your,skin to crisp up nicely and water is,your enemy here,so I'm peeling and quartering one onion,that's part of my aromatics I went into,the garden and I got the last of my sage,and rosemary it's going to be kind of,freezing soon so it won't last long,you're going to want 10 to 12 sprigs of,rosemary sage and Thyme today I'm using,my thyme for something else,cut a garlic head down the middle,and that's it for my chopping right now,we have to make a wonderful concoction,of butter to rub inside and out and,really Infuse a ton of flavor into this,turkey,grab one cup or 226 grams of softened,butter if you're using salted butter,that's totally fine just reduce the,added salt by like a heaping quarter,teaspoon,so your butter has to be softened,because you're basically making a,compound butter this is what I love,doing every Sunday for my roast chicken,that I make I'll add some tarragon and,maybe some Rosemary sometimes too and,really it works some wonders for getting,flavor on top of the skin but also,underneath that's where all the flavor,soaks in,to my softened butter I'm adding two,teaspoons of salt I like using sea salt,in these recipes because it's a nice,mellow salt and one and a half teaspoons,of Cracked Pepper so it's one and a,teaspoons of cracked black pepper,this is empty,this is a nice turkey it's another great,flavor but I know a lot of you are,really fond of a brine a brine is,basically a long salty bath might be,some sugar in there there could be some,spices in there as well it's really what,you want to add and it gives you a,juicier and sometimes more flavorful,bird,if you're brining your bird just drain,it and Pat it dry before you're starting,this you do not want a wet turkey today,I'm just doing salt and pepper but you,can add any spice blend you want to your,compound butter I love having some Cajun,seasoning in here you could have some,Greek spice mix too there's a lot of,delicious things and you can really make,this your own because chances are you're,making this for a special day like,Thanksgiving work all that salt and,pepper in there so it's evenly,distributed and now it's time to rub it,under and over our bird skin we're ready,to start one unfortunate thing that's,been happening a lot I'm just going to,fill my cavity up with my garlic and,onions while we talk,a lot of times they're processed and the,skin is ripped and this one is so crazy,you can see the skin roped all the way,across the top and that flap should be,over here the skin helps hold the,moisture of the turkey in so it's really,disappointing when it happens but I'll,show you what to do to fix it all right,that's filled best to use your hands for,this and you're going to start by Going,Under the Skin So carefully without,ripping the skin,work your hands underneath the turkey's,skin to create cavities where we can add,stuff in and the one other thing is you,want to go into the leg too carefully,so you can also add some butter there,a lot of people get intimidated by,roasting a turkey and honestly it's the,same as making chicken like if you ever,make a roasted chicken it's not very,different it's just larger and because,it's larger something's gonna happen,like you can get too dry if it over,bakes maybe it doesn't have enough,flavor because you're not going under,the skin and you know little things like,that so in this video I really just want,to show you how easy it is to prepare,your turkey even if you get a bum one,like I did hmm,okay,this is great so now I can add butter in,here,and everywhere else lots of flavor,so I'm basically getting a big glob of,butter Under the Skin like this and then,working it in with my hands to mash it,down don't try and mash it Down Under,the Skin go over the skin and get like a,nice even layer,so before I get to fixing these issues I,have my eight sprigs of Rosemary and my,eight sprigs of sage and I'm just going,to stuff that right in there along with,your quartered onion and halved garlic,head,now you're going to add your compound,butter mixture all over the turkey top,and bottom and you can see how well the,butter is sticking because we dried the,turkey skin off,I'm going to tie the legs together with,kitchen twine a lot of turkeys come with

Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!

hello this is chef john from food,wishes.com with,your first turkey that's right a,completely technique-free turkey,procedure for beginners and first-timers,and even though this procedure is pretty,much technique-free and ultra simple it,still guarantees you,a magazine cover quality bird every time,so here we go i want you to take a large,roasting pan or baking dish big enough,to fit your turkey,and then the bottom you're gonna lay in,one sliced up onion one sliced up carrot,and one chopped up rib of celery,just put it in the bottom that's it,you're gonna take your turkey and unwrap,it rinse it off you see the paper towels,i want you to pat it nice and dry inside,and out now we're not going to mess,around with any of the innards this is,just about roasting a turkey so i cut,off the tail sometimes that's cut off,for you it's just mostly fat and then,take out the bag of gizzards and the,neck and of course don't throw that away,you can check out our video about making,gravy but this video is not about that,this is just about the bird,all right step one here i'm gonna take,my seasoning mix that'll be on the blog,post basically just salt and pepper and,we're gonna generously season the inside,cavity okay i guess that's redundant,there's no outside cavities all right so,you're gonna season the inside and then,i'm really gonna have to have you do,this for sure there's nothing more,grotesque and disturbing in the culinary,world than those burnt turkey wing tips,sticking up in the air god i hate those,so please fold your wings underneath,like this it will look better it will,sit flatter and i personally will feel a,lot better all right so our turkey's,pretty much ready for the final steps,i'm going to have you melt a couple,tablespoons of butter in a small saute,pan right use medium heat and when the,edges just start to turn golden you see,just a little color around the outside,then you're gonna toss in a handful of,sage and rosemary leaves all right once,the herbs get tossed in i want you to,cook it in that hot butter,for 60 seconds no more,no less so we're basically just making a,quick and easy herb butter all right,turn off the heat and then with tongs i,want you just to fish out the herbs,themselves all right they're holes so,they're easy to grab and just going to,stick that inside the cavity and while,the turkey roast that will kind of scent,things from the inside out,all right we're going to tie the legs,together just take some butcher string,or you can always use dental floss true,story,all right but just tie the legs together,just like that nothing fancy,all right i'm on to my next step which,is my favorite because i get to paint a,turkey with butter all right come on,what part of that doesn't sound fun,so you're going to take that herb butter,that we sizzled that sage and rosemary,in and we're gonna paint the entire,surface of the turkey and that's really,the secret to getting,that amazing magazine cover look all,right after that's covered we're gonna,take our seasoning mix our salt pepper,mix and we're gonna season the outside,very generously all right so pretty much,any exposed surface should have some,salt and pepper on it all right don't be,afraid to turn it to get the sides and,those little crevices,and once it's seasoned your work is done,pop it in a 325 degree oven and don't do,anything to it no basting no foil no,pricking no nothing just let it cook a,rule of thumb about 15 minutes per pound,approximately but you can't go by that,use a thermometer i think mine is done,when the middle of the thigh registers,about 170,to 175 degrees and that's it some books,and websites are going to say 175 to 180,all right up to you i like it a little,lower than that so mine was about 13 and,a half pounds all right and took about,three and a half hours or so,approximately now all those beautiful,juices underneath the turkey you're of,course gonna pour that into your gravy,or make a gravy out of that you can,check out that video if you're not sure,now you want to let that rest 15 20,minutes at least so that's perfect you,can bring all the rest of the stuff to,the table reheat your side dishes and so,forth,and then,listen to this,oh yeah all right that beautiful brown,skin the meat's still moist and tender,now i'm not saying it's bad to brine and,smoke and fry and do all those other,tricks no problem you can do that if you,want i'm not against all those fancy,techniques you just don't have to do,them and if you're just starting out,forget it just do this simple method and,then next year maybe you try something a,little more adventurous i mean come on,look at that that is a magazine cover,you did that i cannot believe you did,that actually i can totally believe you,did that because it's easy anyway i hope,that helps i hope you have a great,holiday go to foodwishes.com for all the,final details and more information as,usual,and as always,enjoy,you

Roast A Turkey With Gordon Ramsay

for me without question the start of the,christmas dinner is this a delicious,turkey now once this is in the oven,you're halfway there the secret success,behind a great christmas dinner is,making sure this doesn't turn out dry,and is all in the preparation now we're,going to make an amazing butter,and this,is sort of the start of the the most,important part keeping that bird,incredibly moist soft butter,a touch of salt and pepper,a little touch of olive oil in there,that stops the butter from burning,next add the zest of two lemons,and their juice,this gives the flavor butter a wonderful,citrus zing,three cloves of garlic,turkey's a very delicate dainty meat and,that's why i want the garlic pureed so,it sort of disintegrates,and flavors a turkey,gently without becoming too overpowering,then add a generous handful of chopped,parsley,wow that smells incredibly light give,that a good mix,turkey's a very very very lean bird and,it dries out,so it's so important,to make sure that we help it to cook,perfectly,butter done now prepare the turkey we'll,season the bird,inside the,cavity,salt and pepper,next half two onions and pop them in,as they roast they steam inside the bird,giving a lovely sweetness,put in the lemon and a couple of bay,leaves for their bitter bittersweet,spicy flavour,we're sort of lining the inside of the,turkey with these fantastic,sort of flavours you can see the bird is,upright and it's looking sort of like,it's standing to attention now it's time,to add the flavoured butter just very,very carefully,open up the skin,go through,over the back of the breast,and keep the skin intact,the idea is to gently loosen the skin,with your fingers so the butter can be,stuck underneath it,now once you've loosened all the skin,off the top of the thighs turn the bird,around,and just go through here again hand up,and just release,a little bit but don't completely break,it because i don't want all that butter,to run out,right,from there,now take your butter,put it into a bowl,that smells amazing,lemony,citrusy and just sort of flatten it,and stick that in there,underneath,one side now once you've got it in there,pull back the skin and just,use that,to sort of slide all the way down,what we want to do now is line the top,of the breast with all that butter there,that butter is going to keep the turkey,breast really seriously moist,turn the bird round,and finish covering the breasts with the,butter,turkeys originally came from north,america and they're best young and plump,my favorite breed for christmas is,either north of black or norfolk bronze,both of which have a wonderful gamey,taste take the rest of the butter and,carefully massage over the breasts legs,and wings,you can do all this the night before and,simply cover the turkey with tinfoil and,keep it in the fridge ready to be cooked,on christmas day,into the tray,a little touch,of olive oil now olive oil on top again,that protects it gets that skin really,nice and crispy and it stops the butter,from burning,now in the oven at 220 for 10 minutes to,get really nice and brown,quickly,in she goes,beautiful,that smells fantastic,after 10 minutes take the turkey out of,the oven and baste then cover the,breasts with smoked streaky bacon,what i want to do,is add a little bit more flavor i'm,already starting to think,about my gravy,so the bacon protects it stops it from,drying out,but it's going to start,to really give,my gravy a wonderful base,turn down the oven to 180 degrees,this five kilogram bird will feed eight,people comfortably it needs roasting for,two and a half hours or half an hour per,kilo basting every so often,back in,and now,she's on the way look at that beautiful,it's as pretty as the christmas tree,right,that smells,fantastic,wow,look at that,beautiful,that,is 90 of your work done there,to test the turkey is cooked stick a,knife into the bottom of the thigh and,if the juices run clear it's done the,secret now is to let the turkey rest,uncovered for two and a half hours as,the meat relaxes it reabsorbs its juices,making it succulent and tender plus,it'll be easier to carve,it might seem like a long time to let it,rest but remember the turkey doesn't,need to be piping hot because i'm,serving it with hot gravy,that,looks like a million dollars,let that rest,because the flavor will be 10 times more,exciting once it's rested,the key to pulling all the different,elements of your christmas dinner,together on the plate is the gravy my,recipe for turkey gravy made with cider,and walnuts has a wonderful aptly nutty,flavor which beautifully complements the,turkey meat and fruity pork stuffing,as that turkey's resting,i want to make the most amazing gravy,when i say amazing i really do mean,amazing,drain the excess fat from the roasting,tray and put it back on the heat,then remove the bacon from the top of,the turkey,and the roasted onions from the cavity,look at them,my god they smell amazing,finally take out the roasted lemon,first of all cut up the bacon,l

The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin

hey Foodies today on cooking with Kiana,I'm going to be showing you guys how to,make the perfect Thanksgiving turkey,I'm going to show you how to get that,skin nice and crispy while making sure,that turkey is nice and juicy on the,inside and full of flavor so let's go,ahead and introduce these ingredients so,we can get right into the recipe,so first things first let's start off,with our seasonings you're going to need,a tablespoon of Adobo seasoning two,tablespoons of Montreal chicken,seasoning one tablespoon of smoked,paprika two tablespoons of onion powder,two tablespoons of garlic powder two,teaspoons of black pepper and two,teaspoons of rubbed sage I'm also going,to be using this Tony Creos injectable,butter if you don't know about this,stuff you sleep in this stuff is so good,and it takes that turkey to the next,level and it already comes with its own,seasoned butter and injector you'll also,need two sticks of butter,two tablespoons of Italian seasoning,a half a cup of chopped parsley,two small lemons and one orange cut into,wedges,two stalks of celery one large onion and,one large carrot and you just want to,make sure that is roughly chopped up one,whole garlic and another large onion but,this one you want to chop into quarters,and lastly you'll need four sprigs of,thyme four sprigs of Rosemary and four,sprigs of sage,so first things first let's get started,on the garlic herb butter you're gonna,add a tablespoon of garlic paste your,two tablespoons of Italian seasoning and,your half a cup of chopped parsley,you're going to add about a teaspoon of,salt and black pepper to your butter,this is just to bring out the flavor so,don't go too crazy on the salt because,remember we will be adding more,seasonings to our turkey later now,you're going to go ahead and press that,in with the fork so you can get,everything all mixed together this is,why it's important to leave your butter,out for at least 30 to 45 minutes that,way it can become nice and soft and,spreadable in the meantime you're going,to take all your spices and mix those,together until those are well combined,and set that aside,okay so now that everything is all,prepared we can get started on this,turkey I'm using a 10 pound turkey,already washed it off and patted it dry,I'm just gonna go up under the skin and,loosen that up and I'm gonna do that up,underneath the chicken breast as well as,the legs it's very important that you,loosen up that skin because we're going,to be putting the seasonings and the,butter all up under there,so now you're gonna grab that garlic,herb butter that you just made and,you're gonna make sure you rub it all,over the turkey skin make sure you get,the thighs the legs the wing just make,sure you get the butter everywhere don't,be scared to really get in there because,you want to make sure every part of this,turkey is covered in that butter so if,you want to use some gloves go ahead and,do that now you're going to go ahead and,lift up that skin and you're going to,place the butter right on there and rub,that in you're also going to go ahead,and pop out that thigh and make sure you,get the butter in there too like I said,you want to make sure you get the butter,everywhere,so of course you want to flip that,turkey over so you can get the butter,all over the backside as well,now you're going to go in with the,seasoning mix and make sure you get it,everywhere okay don't be skimpy with,that seasonings make sure you get it,everywhere you're also going to go ahead,and pull up that skin and make sure you,season under that skin as well that's,very important and do not skip the,cavity make sure you season that up too,next you're going to take half of your,Creole butter go ahead and add that to a,cup so you don't have any cross,contamination going on and you're going,to go ahead and squeeze that all the way,up,into the injector,and inject it into your turkey now I,know some people typically just like to,add it to the turkey breast I like to,add it everywhere I like to add it to,the thighs the only place I do not add,it is to the wings because it doesn't,need to be there,so once you are all done injecting your,turkey you are all set with the prepping,part and it is time to add this into a,big container cover this up and pop this,in the fridge overnight,all right so it is the next day and it's,time to put the final touches on the,turkey so we could pop this in the oven,you're just going to go ahead and stuff,this with the garlic,the onions the lemon the oranges you're,just going to make sure you really stuff,that cavity well and of course you can't,forget to add the thyme Rosemary and,Sage this is going to add so much flavor,and it's going to flavor this turkey,from the inside out,now I like to trust my turkey so it can,be nice and beautiful and it can be,evenly browned and it just makes for a,great presentation however if you want,to you can skip this step it will still,come out good but don't skip this step,because this right here is t

Easy Thanksgiving Turkey Recipe: How to Cook Tender Juicy Turkey - How to Make Homemade Turkey Gravy

hey folks phillyboyjay,back here with another video and today,i'm going to be showing you guys how i,make my thanksgiving turkey,this turkey is about,13 pounds before you do anything to your,turkey you have to make sure that your,turkey is at room temperature,so you want to defrost your turkey,what you're going to do is you're going,to place your turkey on your kitchen,counter or in the refrigerator and allow,it to defrost for about three to four,days,that should be enough time to defrost,any size turkey,there are some things that we're going,to be removing from the cavity,of the turkey,we're going to be removing,the turkey neck,and we're going to just set that aside,momentarily,i'm going to be using the turkey neck,later to,make my homemade turkey gravy,we're going to also remove that asset,fat there we're not going to be using,that yuck,you want to turn your turkey over,on its back,and you see that long piece of fat right,there some people use that,and they pin that against the turkey so,that whatever they're stuffing that,turkey with don't slide out but we're,going to be removing that because i,don't stuff my turkey with stuffing okay,in the back there's going to be a,package inside that package there's,going to be some gizzards and other,turkey pieces we're going to be using,those pieces to,create our turkey broth okay this is how,you make homemade,turkey gravy i'm gonna be showing you,guys how i make my homemade turkey gravy,a little later on,now when it comes to cleaning my turkey,i'm going to sprinkle a little bit of,salt onto my turkey and i clean my whole,turkey the same way that i clean,chicken and steak and,every other meat that you guys have seen,me clean,okay so we're gonna just sprinkle some,salt,on the turkey,and rub it really well with some water,just to make sure that we remove any,residue or,funk okay,so,we're also going to be rinsing off,the other pieces as well the gizzards,the turkey neck,and you want to make sure that you,remove any clear slimy stuff,from the sides of the turkey inside the,crevices of the turkey just like you see,in your chicken you want to remove that,stuff okay you do not want that in your,turkey that's unhealthy and it's,disgusting,so here are the vegetables that i'm,going to be using for my thanksgiving,turkey recipe and that's three green,peppers and two onions you can use,whatever vegetables that you like to use,we're going to be using a reynolds oven,bag,and some flour guys i've been putting my,turkey in this for years,and it makes your turkey so tender and,juicy and moist and it also cuts the,cooking time,you do not have to roast your turkey,that long when you use the oven bag,for my turkey rub the seasonings that,i'm going to be using are garlic powder,thyme leaves rosemary seasoning salt you,gotta use sage sage on turkey i don't,know why everybody don't put sage on the,turkey it really takes it to another,level onion powder and black pepper you,can use whatever kind of seasonings you,want to use but i found that these,combinations of seasonings work the best,for turkey trust me it really gives it a,awesome delicious flavor,no other combination of seasonings taste,better than these combinations you're,going to also need some butter for the,skin and for the gravy,and some,chicken stock,now for the turkey rub we're going to be,adding,two tablespoons of seasoning,salt one tablespoon of garlic powder,one tablespoon of onion powder we're,going to be using one tablespoon of sage,as well,um that's what's going to give it that,that thanksgiving taste in that,thanksgiving aroma have your kitchen,smelling like thanksgiving,we're going to be using a teaspoon of,pepper,a teaspoon of thyme and a teaspoon of,rosemary leaves some people like to use,all types of herbs they use oregano,parsley,everything that you can think of okay,but i'm only going to be using rosemary,in time we're going to stir that up and,that's what we're going to be using to,season our thanksgiving turkey you're,going to add two big tablespoons,of butter to this little bowl here,and you're going to place it in the,microwave and you're going to microwave,it for a minute to a minute and a half,until the butter is completely melted,and i'm going to begin seasoning my,turkey and it's really important that,you also season the insides and the,crevices of the turkey so make sure that,you season the insides of the turkey as,well like i'm doing here rubbing the,turkey rub all,inside the turkey and in the cavity of,the turkey,now i'm going to be marinating this,turkey for a couple days now some people,like to brine their turkey and do all,that other stuff i,really,think that that's just doing too much,i'm not against people doing it i just,don't feel like you need to do it and i,feel like this is a,rather easier way to,marinate,your turkey we're going to pour,the melted butter on top of the turkey,now you don't have to melt,your butter,just won't let you guys know that you,don't have to melt your butter,i just fin