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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

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

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

How to Cook a Turkey with a Rival Roaster Oven

How to Cook a Turkey with a Rival Roaster Oven

so we bought our turkey last saturday,from walmart it's a big 20-pound,butterball it's a butterball turkey yeah,and uh you've had it falling out really,in the refrigerator,since then really yeah for about five,days for a really big one,um this one's probably around 20 pounds,so we're doing a five-day doll in the,refrigerator in a pan because,but none of its juices came out and in a,couple of hours this is thanksgiving day,so in a couple of hours we're gonna take,them out,put him in a stink of cold water to make,sure his insides are thawed let's be,thoroughly following yes so that's how,you thaw a turkey,especially a really big one about four,to five days before thanksgiving,and then um the day of thanksgiving a,few,hours in the sink to get the insides um,completely thawed take him out wash him,or her i think he's probably a big tom,yeah yeah,and then um put him in this thing of,cold water,so we're so we're going to go through,the whole process of cooking the turkey,yup,nicky's done some research on food.com,and this is our,rival roaster oven that your mom gave,you this right,yeah mama gave me this last year and we,actually cooked our turkey in this,last year it was great and it was a,really great turkey so,i researched about roaster ovens because,i usually put my turkey,in um uh oven bag i just got up it's,it's 4 40 4 45. that's the time you get,up on thanksgiving day,but i usually put mine in a an oven bag,in the oven,but this one is a recipe for the perfect,turkey,in an electric roaster oven five star,ratio,this little booger cooked a great turkey,last year so we're gonna do it again,this year,each roaster oven comes with a nice,little wire rack,and it has little um levels where you,can,or a little um i don't know what you,call that yeah so that keeps it from,touching the bottom,absolutely and believe it or not you do,no basting or anything,you just we'll show you later how we do,that okay so our butterball turkey has,been in the,refrigerator for five days it's going,out it's soft,so we're gonna see how frozen it is,inside at the moment,it's almost nine o'clock almost time for,thanksgiving day parade,macy's in new york so,we always watch that on tv but i open,them up,and see what it looks like inside and if,it needs some more thong we put it in,some cold water,until i bake it so it's time to bake,and you have to make sure,you take out all the stuff inside we'll,get to that point,and i'm a little bit on the ocd side,about germs,so i try and keep him all the juices,here in the sink,i hate knowing turkey juice everywhere,all right it's a beautiful turkey,he's a big one we've got a lot of people,coming so,let's see what yeah you hear all those,juices coming out he's still pretty cold,oh see that just flew up there all right,i try and keep it all in one area,usually inside,see that stuff in there then we'll get,that out,first let's undo his leg there,and see what's in there,this you can cook and make you some,gravy just put it in a little pot and,kick it up a little bit yeah you know,what,i think he's completely thawed out,that's pretty cool i'm gonna leave that,fat in there because you know what,that'll do,that'll make him all juicy so i'm gonna,leave that inside he's got a lot of fat,right there,see all that fat we're gonna leave it,because that'll really make for a good,juicy turkey,let's pour all this out all the blood,out of there,here we go this is what i was looking,for this is gizzards and livers and,lizards and all the ghosts,and delivered this is all the good stuff,in there well,i'm not going to open that because,that's kind of bloody but um,in this is in this you just put that,all in a little pot and boil that boy it,smells good while it's cooking,i am 50 years old i've never seen,anybody do this i've never i've never,been around when somebody pulled the,stuff out oh how funny because women,just do it they just do it or men,they just get it done wow he he was a,fat one buddy,yeah i think he's completely you're,right he's completely thawed because all,that in there is soft,yeah you did you did good pick the,biggest one i could find,i'm still feeling and making sure he's,not frozen presents in place yeah,i don't think he is so,that's all that was in there there's no,easy way to do about a turkey,it it's just kind of been on the nasty,side i think we've got,if you can see down in there i don't,know if you can or not,you think he had a gopro there you go,so we've got everything you can see,he's all cleaned out i'm leaving fat,sweet but if you could do something for,me tony turn the water on cold,and i'm gonna rinse him i'm gonna do,that,over here so i like mine rinse off,i like him good and clean out because,other people have handled him,getting them all cleaned out,so i rinse him off really good,since he's such a big turkey we're going,to go ahead and get him started cooking,just kind of give him a little bath you,see the sledgehammer video from peter,david,turkey makes me think of that video it's,got

Gordon Ramsay's Thanksgiving Recipe Guide

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

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

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

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

How to Cook a Turkey

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

How To Cook a ButterBall Turkey

How To Cook a ButterBall Turkey

hi everyone this is RJ and Happy,Holidays,today's recipe is how to roast a turkey,not just any turkey but how to roast a,Butterball turkey I'm going to show you,my easy open roasted method and how to,get the best flavor out of your turkey,so come on with me our Jam cook like a,dad and let's get roasting,okay so before we start a recipe there's,a couple of reminders first of all we,have to remove the packaging now there's,a yellow net around a Butterball turkey,and inside the net,that's our recipe right there so we want,to remove the yellow net simply just,take some scissors like that I'm doing,just peel the yellow netting off just,like that you want to save this part,because this is going to give you the,cooking instructions I've already done a,previous video on how to thaw a turkey,so this was a frozen turkey is now,completely thawed and ready for roasting,so going back to the package you see,these two holes here this goes to show,you how quickly and easily it is to,remove the turkey from the packaging,just take your fingers like this pull,back and voila there you go we have our,turkey out of the packaging the next,step is we're going to towel dry the,entire turkey both on the outside and,inside the cavity the next step now that,we dried off the turkey is we're going,to take and remove the neck and the,gizzards are also known as giblets so,just go on in take a flap here and we're,going to poke enough and voila we are,pulling out the package of giblets the,giblets is liver the heart and gizzards,something that people save for making,special stuffing recipes I don't use it,I just throw it out but just make sure,you don't cook the packaging and the,turkey won't harm it but you want to,remove it the next end I'm going to take,out the neck and the same rule applies I,don't use the neck in any recipe you're,welcome to use it I don't use it so I'm,just going to throw it out now that I,have both ends,the cavity and the neck I'm going to,continue tell drawing the inside the,cavity of the trick just like this,today's recipe is called the open,roasting method and I think this is,everybody's first time cooking,experience you've got to use the open,method reason why simple to use simple,to understand and it comes out with a,very good juicy consistent turkey so the,first step on our turkey recipe is we're,going to move these legs outside the,flap of skin butterball puts the skin,there to keep the legs together we'll,put them back but what we're going to do,is we're going to do a stuffed turkey,recipe so we're going to have some,stuffing which I'm going to make shortly,we're going to stuff it in the turkey,and the cavity as well as in the front,here and then we're going to place it in,a roasting pan now I had an earlier,video on how to prepare a roasting pan,and like I said in the previous video a,previous video talked about a two and a,half inch sides along the pan and make,sure you have a roasting rack okay this,next step it's optional you don't have,to do it to make a great turkey but this,is my personal favorite I like to take,two sticks of butter softened into a pan,here I'm going to mix some poultry,seasoning some fresh sage and some fresh,rosemary I'm going to mix them in to my,softened butter and that's going to,create my secret tip,place one hand here the other hand is,just going to break the skin and just,get between the meat just like this and,I'm just going to work my hand in get it,all the way through to create that gap,I'm going to take the softened butter,mixed with the spices and I'm going to,place it in between the meat of the,turkey and the skin of the turkey and,I'm going to tuck this butter packed,with all these great spices in between,the skin and the meat grab a little bin,for like this open the flap like I've,created and push it all the way down,just keep pushing those herbs and butter,all the way down I have a little bit,left over and I'm just going to just put,that goodness right on the top your,butterball cooking instructions the,standard cooking temperature is 325 on a,conventional oven as well as a,conventional oven this is a 12 pound,turkey and I'm cooking it for three and,a half hours now two-thirds through my,recipe I'm going to do what's called,tenting the breasts,they call it tempting because you take,just a sheath aluminum foil fold it in,half like this and it creates a tent,like this see there's a chat the tent,goes across the breast for the remaining,one-third of the cooking time that,allows the rest of the turkey to cook,while you maintain the integrity,juiciness of the breast you don't dry it,out with the tent tenting since I have a,stuffed turkey I'm going to have two,ways of measuring my heat I'm going to,have a meat thermometer in the cavity of,the turkey with the stuffing set and I'm,also going to have a meat thermometer at,the thigh why the thigh that is the,deepest part of the turkey and I want to,make sure I have it fully cooked so that,way our turkey is fully cooked the core,