The Ultimate Way To Cook Your Thanksgiving Turkey

  • Published on Nov 5, 2018
  • A step by step guide to making ultimate Turkey:
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Comments • 1 734

  • Abhiram Mupparaju
    Abhiram Mupparaju 5 days ago +1

    Do a turducken next year😎

  • ᴀʟɪᴄᴇ
    ᴀʟɪᴄᴇ 6 days ago

    Isn't leaving it in the fridge uncovered a bit risky? Especially since you had to wipe down your counters excessively-

  • egg
    egg 28 days ago

    idk who this girl is but she is THE best commentator in tasty imo, love her, wish her the best

  • Ichie Yamato
    Ichie Yamato Month ago

    i just feel like not washing your poultry is equivalent to wiping your butt with tissue after you go. So no. I'll still use water and clean my poultry

  • 鎌青
    鎌青 Month ago


  • Allan Zhao
    Allan Zhao Month ago

    When in doubt, add cheese to it.

  • Hanibee
    Hanibee Month ago

    I'm in love with your voice..... seriously....😄😀... so....relaxing

  • elarna- louise antonio

    I made this for a kinda family reunion dish starting from yesterday and it was so quick and juicy that even my mother loved it. We don’t have garlic granulas as it was kinda hard for me to find quickly here in England but I used some other seasonings and doubled the recipe as I had a large bird and put the spares in the stock which made an amazing gravy with cornflower. I totally recommend this recipe as it makes your life so much easier and even if your unable to leave it in the fridge to rest for 24hours the flavours will still be prominent after about 12. Everything was ready and now is resting waiting to be eaten.
    This is one tasty recipe you should try 😁😁😁😁😁

  • Bry Isch
    Bry Isch Month ago

    “Add seasoning!!”
    *adds only salt and pepper

  • 名誉 ために日本人天の祖先天

    I am grateful that I did not give into peer pressure. I am grateful for my unique and even sacred way, and also for the things that I do that are simply common and fun. I am happy that I can have a genuine thanksgiving each day, and sometimes more than one a day. I am thankful for the experience of the living in such a beautiful and diverse country as the United States of America. I thank my fate each day. I am happy for the food that grows in the world, and for the amazing resource of a mind at its full potential and a heart that can truly love and be at peace. I am thankful also for the United States congress for its quiet murmur and approval for Clinton's presidential role (under the POWER OF NOW AMENDMENT to the Metaphysical US Constitution signed by Congress in the year 1159 BC) due to the overwhelming will of the American people, this flexibility is the essence of what our Constitution was designed for and a very bold flower of that delicacy that is American freedom and self respect. We should not take the large and growing number of perceptive conscious souls respectfully handling their own karma for granted, what more appropriate thanks than Aloha, and happy snowdays for you all. Live in dignity. Ahimsa - Congress celebrates by cancelling construction contracts and thereby saving forests in areas all over the country, administrative right reserved ONLY for the sake of nature preservation and no other situation. It has been time to show mother nature that we truly care enough to deserve her, lets give thanks, because I only see renovations of buildings that were already there, and zero expansion, and may you see the same, for a better planet tomorrow. PROPER USE OF POWER not abuse, thankyou.

  • KaoBoy Ab
    KaoBoy Ab Month ago

    No wonder Americans waste so much money in doing useless things that don't even make sense

  • anjali bala
    anjali bala Month ago

    thanksgiving. ..turkey....and joey

  • Natasha A
    Natasha A Month ago

    Love this video. Watched many times but couldn't you clear your throat so your audio is cleaner

  • user Ali
    user Ali Month ago

    Can we do the same thing with whole chicken?

  • Gautham Suresh
    Gautham Suresh 2 months ago

    Vegans be triggered 😂😂😂

  • forevermejo
    forevermejo 2 months ago

    Thank you, thank you, 😍🤩 love this - Joanette

  • Ng Ronald
    Ng Ronald 2 months ago +2

    When she poke the meat with a meat thermometer, a flood of juice is just coming out like OMG

  • Dina Cantore
    Dina Cantore 2 months ago

    Way more mess than it was worth. And way more salt than the average person can handle. I absolutely could not eat it.

    • shteve119
      shteve119 Month ago

      Probably from england.

    • shteve119
      shteve119 Month ago

      We spotted the white person

  • Nisha John
    Nisha John 2 months ago

    I want Tasty to cook all my food from now on.

  • Nawaz Parvez
    Nawaz Parvez 2 months ago

    She needs to watch Gordan Ramsay cook a turkey

  • Igor MGTOW And Video Games

    I use chicken for thanksgiving

  • Bartok
    Bartok 3 months ago +1

    Did this recipe today. Bought a cheap $20 turkey and this was the best turkey I have ever had. I can see some people maybe thinking that it might be a bit too salty though. So maybe making your gravy add more pepper than salt and it compliments it really well.

  • CEB
    CEB 3 months ago

    Black people will never let that "washing the meat" go lmao my family never washed any kind of meat so I'm glad I don't have to break that habit.

  • annajoy2009
    annajoy2009 3 months ago +1

    I just tried this and OMG. best turkey ive had.

  • Areli Garcia
    Areli Garcia 3 months ago +1

    We are just now using this recipe to make the turkey... when I was detaching the first set of leg I was thinking “she clearly doesn’t know theirs a bone right here!!!!” Then I looked more closely and on the second leg it came right off lol how could I ever doubt you. All to say it’s currently in the fridge now and I feel confident it’s going to come out great!

  • Fhuura Liulfr
    Fhuura Liulfr 3 months ago

    Oh no, not this girls voice again.

  • Calvyn O'Gil Ve
    Calvyn O'Gil Ve 3 months ago

    such lazy work

  • Working Dog
    Working Dog 3 months ago

    I'm doing this for Christmas today and so far so good. Breaking down the turkey is quite simple and is going to make cooking it so easy. Thank you for this video, its really helped.

    • Working Dog
      Working Dog 3 months ago

      the turkey and gravy turned out perfect thank you tasty

  • Ldm0320
    Ldm0320 3 months ago

    I want to do this

  • Grihgmock
    Grihgmock 3 months ago

    For us older folks, RU-clip has a feature where you can slow her down to .75 speed. Then you can catch everything she is saying. It's all good stuff, just coming at you real fast!

  • The Goosinator!!!!!!
    The Goosinator!!!!!! 3 months ago

    I tried this for thanksgiving but the turkey didn’t get that crispy skin. Anyone else try this and have recommendations?

  • Matthieu Coulter
    Matthieu Coulter 3 months ago

    are the cook times for a normal or convection oven?

  • sd samuel
    sd samuel 4 months ago

    Beautifully done. I just think people are lazy OR they want to hold onto traditions as to who cuts the turkey etc.

  • Shannon Phillips
    Shannon Phillips 4 months ago

    Totally doing this

  • gonçalves cesar
    gonçalves cesar 4 months ago +3

    *I wanted to wait until we fixed our first turkey in this and I did. This is an amazing roaster>>>**** There's not one thing you're going to regret about this roaster if you order it! I love it! I had an old one which popped and cracked when I used it, and, quite frankly my old one was growing graciously old. This roaster is absolutely wonderful!*

  • bornfrombordum
    bornfrombordum 4 months ago

    Thank you so much this year was the first year I hosted thanksgiving and I used this video as a guide it was awesome everyone liked it thank you so much

  • Martin Kirkegaard
    Martin Kirkegaard 4 months ago

    Man she has such an ASMR voice

  • Jason Lim Wei Wei
    Jason Lim Wei Wei 4 months ago

    Hi Tasty team. Tried following the recipe but when it came to the stock and gravy the steps 10-12 was confusing. In step 11 on straining the stock, which am i straining? The drippings or the stock pot that i am only adding water in step 12? Too much guess work. Pls help to tidy up the written recipe.

  • thomas petrungaro
    thomas petrungaro 4 months ago

    It would be really helpful to have a supply/ingredient list

  • Ron M
    Ron M 4 months ago

    Very Impressive
    I will be trying this
    Loved the dry brine

  • Kandi Jones
    Kandi Jones 4 months ago

    @Tasty Heirloom Turkey, because I'm good with bougie and did this. We -- loved-- This. Ya'll are like America's Test Kitchen for YT. Love ya'll!

  • Marie Mullins
    Marie Mullins 4 months ago

    My mom and I did this with our turkey this year, and it was AMAZING. The turkey came out so amazingly juicy and flavorful. My husband normally doesn’t care much for turkey, and he LOVED it this year. We didn’t do any kind of a “dry run” to try it out beforehand which made me a little nervous, but it was so delicious and perfectly seasoned! We are planning on practicing a few times with chickens so we’re more comfortable breaking down the birds and experimenting a bit to try some other things, but this is going to be how we do our bird from now on! Thanks Tasty!

  • uniquebfly
    uniquebfly 4 months ago

    I wonder if people are rinsing off the brine before baking. Doesn't look like the recipe calls for it, but isn't that what people usually do when using a dry brine to avoid it being too salty / hasn't the brine already served its purpose? HELP!

  • KingLeo
    KingLeo 4 months ago

    Her voice is comforting. She could teach me anything. Is this the same person who did the cast iron treatment vid?

  • DrFeelgood
    DrFeelgood 4 months ago

    I've given this method a try several times now, and my family has really enjoyed the results. I get more even cooking if I separate the leg quarters before cooking. Leaving them whole has resulted in undercooked dark meat when the breast halves reach 160ºF. Also, the stock is delicious and makes a fantastic base for stuffing, but for gravy purposes I like it far better after reducing it by half (takes a long time, but so worth it). And if you're feeling adventurous, throw a quartered apple on the roasting pan with the carcass and include it in the stock.

  • Gordon Holland
    Gordon Holland 4 months ago

    This was the best turkey ever.....ease of preparation (including brining), serving, and of course taste. Now I have to try it with a few minor changes to a whole chicken. Thanks for the recipe, and most importantly, showing us how to dissect a turkey!

  • Colette Mcwilliams
    Colette Mcwilliams 4 months ago

    I made my Turkey this way. It came out salty. It was beautiful but salty. A waste of 12 pounds of bird. I wonder where I went wrong.

  • JazL23
    JazL23 4 months ago

    9:29 Thicc-en

  • Rebecca Lynn Vlogs
    Rebecca Lynn Vlogs 4 months ago

    We are hosting a small thanksgiving style dinner tomorrow for our close friends, just cut up the Turkey and it's in the fridge right now! It was not nearly as hard to cut as I thought it would be. We are going to smoke the pieces tomorrow instead of cooking them in the oven but it smells amazing and I can't wait to try it!

  • Guimanda Anjum-Espinoza

    Pre-carving was such a genius idea. Guests were so impressed and this made serving so much easier. The brine was a little too salty but smothering the bird in gravy when eating helped that. Thank you for this video, truly life saving and time saving.

  • Quark1217
    Quark1217 4 months ago

    After you dry brined the turkey, do you rinse it off or just wipe it off the turkey?

  • Nicole Ozoria
    Nicole Ozoria 4 months ago

    Thank you so much to share your fantastic method! BTW can someone tell me if this would work with an oven bag?

  • Salam Lahbabi
    Salam Lahbabi 4 months ago

    Wach almirikaniyin lmosskhin makatghsslouch djajkom? Katkheliwh hakak o hatmsshoh bl 9a3id

  • Idiot kid12
    Idiot kid12 4 months ago +1

    Who came here after watching buzzfeed dry ass Turkey cutting?

  • John
    John 4 months ago

    Bingo! Well done! This is perfect. Thanks so much.

  • Nonplussed Productions
    Nonplussed Productions 4 months ago

    Can you break it down and apply the brine more than 24 hours in advance? 36 or 48 hours maybe?

  • Nguyen Huy
    Nguyen Huy 4 months ago

    even i understand that this is an convenient way to cook a big turkey, but the way Gordon Ramsay penetrating flavored butter under the skin really makes the chicken extremely moist, you guys should search for it !

  • balahaja erk
    balahaja erk 4 months ago

    This comment section makes me want to die I can't believe what I'm reading

  • Fortnite Fan
    Fortnite Fan 4 months ago +1


  • Alexandra Evans
    Alexandra Evans 4 months ago

    I followed this to the letter and I wlll NEVER do a turkey differently again. This was the best I have ever done. Gravy too! Thank you!

  • anders damin
    anders damin 4 months ago

    That's an animal. How disgusting and cruel.

  • MindTech
    MindTech 4 months ago


  • Ghana Mafia
    Ghana Mafia 4 months ago

    I like her voice...very soothing.

  • bosmanSaoirse
    bosmanSaoirse 4 months ago

    Wouldn't be easier if you used a proper knife?

  • Rasheen Campbell
    Rasheen Campbell 4 months ago

    I want to try this it's different.

  • Le Thai
    Le Thai 4 months ago

    8:42 1/4 *four* and 1/4 cup fat

  • BlackCatGodess
    BlackCatGodess 4 months ago

    I used this recipe this year and got nothing but compliments. I did deviate slightly; I used dry vermouth to deglaze the pan I used to roast the turkey and vegetables in for the gravy, rather than water. I've always used either vermouth (for poultry) or tawny port (for beef) when making gravies; they pull double duty by deglazing and also adding flavor of their own.
    I really want to try this method on chicken as well! It was so easy to break down the bird and the flavor was amazing, I just can't wait until next Thanksgiving to do this again

  • Katy Runs Life
    Katy Runs Life 4 months ago

    I made my turkey this way this Thanksgiving. And I must say I think this is going to be the only way I will be making my turkey from now on! It was was moist and delicious! So many compliments and barely any leftovers. Oh and the cook time was so minimal, made planning the rest of the dishes easier to plan and prepare before dinner was served :)

  • I’m Nini Gacha and more!

    This is called how to give a turkey plastic surgery. Don't believe me?
    1. She instructed the oysters to be removed
    2. Smooth cuts like smooth skin cuts
    3. Breast main
    4. Bones left

  • moulina pal
    moulina pal 4 months ago

    How many people are watching this although they are not going to cook Turkey?

  • Nik
    Nik 4 months ago

    You are an food Artist

  • jo.ayche
    jo.ayche 4 months ago

    I tried this method this past Thanksgiving and it was the best turkey I have ever eaten in my whole life. It was my first time making a turkey too so it’s definitely doable for first timers.

  • Natasha Harvey
    Natasha Harvey 4 months ago

    I don't know about ya'll but in Britain that does NOT pass as acceptable gravy. Also, we don't celebrate thanksgiving :v

    • KittyEars&Headbands
      KittyEars&Headbands 3 months ago

      It's only Americans that celebrate the massacre of the Native Americans they invaded after leaving Europe

  • SeeHowSheGlows
    SeeHowSheGlows 4 months ago

    What about stuffing?!! 😜

  • rpmasse01
    rpmasse01 4 months ago

    As much as it looks easy and convenient, I guarantee that it results in a much dryer and tasteless turkey. The fact that she puts a dry rub with sugar overnight will take out all the moisture. That's how you make cured meat like bacon or gravlax. Plus, shes cook it in a conventional oven at 400°F (400!!!) so it will make the meat cook faster and take out all the little moisture it had. That's why she needs a sauce cause otherwise, it won't be tasty and feel juicy.
    A 24 hour well seasoned wet brine and additional injection and stuffing made of fruits will give you a turkey that doesn't required an heavy sauce to be good. Next level is to smoke it to make it extra flavorful.

  • Dale Rozario
    Dale Rozario 4 months ago

    Wife material

  • Arlyn Santiago
    Arlyn Santiago 4 months ago

    Its brilliant I will try to cook this wish me luck ha haha

  • Jon Stonecipher
    Jon Stonecipher 4 months ago

    Made it for 2018 thanksgiving dinner and it was delicious! Everyone loved it.

  • Oussra
    Oussra 4 months ago +1

    I thought this was a How To Basic video looking at the thumbnail

  • A V
    A V 4 months ago

    "....and the leg......"
    " perfect as it is"

  • game world
    game world 4 months ago

    This reminds me of the dissection classes we have in our college😅😅😂

  • Fat Panda
    Fat Panda 4 months ago

    Dry brine? TIL. Also you leave the brine on? Before cooking?

  • mell erguvan
    mell erguvan 4 months ago

    Oh i thought they were going to bake my country, damn that was scary...

  • Daniel Rizza
    Daniel Rizza 4 months ago

    I cannot find those baking racks you used. Any help?

  • S and C Shakespeare
    S and C Shakespeare 4 months ago

    We decided to cook our turkey this way for Thanksgiving. It was the most outstanding turkey we have ever made. The gravy alone was worth it! Everyone went nuts for the turkey. It was even called “money” by one of our friends. And we had it for days after (we did 2 turkeys just so we would have some leftovers). Even after reheating, it was STILL tender and juicy. The flavor was unreal. Tasty, you get full credit for our amazing Thanksgiving meal!

  • Davari02 Gaming
    Davari02 Gaming 4 months ago

    That looks amazing!!! I'll definitely try this out.

  • Abdul zia
    Abdul zia 4 months ago

    *I have left the chat*

  • Abdul zia
    Abdul zia 4 months ago

    Feel sad for the veggie watching this.

  • Grayx Grayx
    Grayx Grayx 4 months ago

    Why not wash once first?

  • DragonRider
    DragonRider 4 months ago

    We cook turkey wings.

  • Emmanuel Bey
    Emmanuel Bey 4 months ago

    Wait....why don’t we wash the goddamn turkey? Cause it spreads contamination around the kitchen?

  • Michael Lee
    Michael Lee 4 months ago

    Great hack! And it works for all poultry! I'm a subscriber now! Thank you Tasty!

  • Arturo Limon
    Arturo Limon 4 months ago

    @ 2:33 My mango, is to blow up 🦈 and then pretend i dont know no body

  • Tara Zaw
    Tara Zaw 4 months ago

    watching this with full interest while my country doesn't even celebrate Thanksgiving

  • Elaita 1
    Elaita 1 4 months ago

    That carcass still had a lot of meat on it.

  • Derek
    Derek 4 months ago

    I love this

  • Junior Reyes
    Junior Reyes 4 months ago

    The Vegans are SHOOK

    KAYLEE 4 months ago

    I made this for thanksgiving and everyone said it was the best turkey they ever had. This BRINE IS EVERYTHING!! i am officially a dry brine for life girl now. I would recommend cooking it for two hours at 375 degrees

  • StapleMaster5
    StapleMaster5 4 months ago

    Stop saying carcass

  • Yoselin Medina
    Yoselin Medina 4 months ago

    This just defeats the purpose of a turkey