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Do a turducken next year😎
Isn't leaving it in the fridge uncovered a bit risky? Especially since you had to wipe down your counters excessively-
idk who this girl is but she is THE best commentator in tasty imo, love her, wish her the best
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
When in doubt, add cheese to it.
I'm in love with your voice..... seriously....😄😀... so....relaxing
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 😁😁😁😁😁
“Add seasoning!!”*adds only salt and pepper
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.
No wonder Americans waste so much money in doing useless things that don't even make sense
thanksgiving. ..turkey....and joey
Love this video. Watched many times but couldn't you clear your throat so your audio is cleaner
Can we do the same thing with whole chicken?
Vegans be triggered 😂😂😂
Thank you, thank you, 😍🤩 love this - Joanette
When she poke the meat with a meat thermometer, a flood of juice is just coming out like OMG
Way more mess than it was worth. And way more salt than the average person can handle. I absolutely could not eat it.
Probably from england.
We spotted the white person
I want Tasty to cook all my food from now on.
She needs to watch Gordan Ramsay cook a turkey
I use chicken for thanksgiving
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.
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.
I just tried this and OMG. best turkey ive had.
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!
Oh no, not this girls voice again.
such lazy work
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.
the turkey and gravy turned out perfect thank you tasty
I want to do this
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!
I tried this for thanksgiving but the turkey didn’t get that crispy skin. Anyone else try this and have recommendations?
are the cook times for a normal or convection oven?
Beautifully done. I just think people are lazy OR they want to hold onto traditions as to who cuts the turkey etc.
Totally doing this
*I wanted to wait until we fixed our first turkey in this and I did. This is an amazing roaster>>>**ur2.pl/1203** 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!*
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
Man she has such an ASMR voice
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.
It would be really helpful to have a supply/ingredient list
Very Impressive I will be trying thisLoved the dry brineThankyou
@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!
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!
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!
Her voice is comforting. She could teach me anything. Is this the same person who did the cast iron treatment vid?
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.
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!
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.
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!
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.
After you dry brined the turkey, do you rinse it off or just wipe it off the turkey?
Thank you so much to share your fantastic method! BTW can someone tell me if this would work with an oven bag?
Wach almirikaniyin lmosskhin makatghsslouch djajkom? Katkheliwh hakak o hatmsshoh bl 9a3id
Who came here after watching buzzfeed dry ass Turkey cutting?
Bingo! Well done! This is perfect. Thanks so much.
Can you break it down and apply the brine more than 24 hours in advance? 36 or 48 hours maybe?
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 !
This comment section makes me want to die I can't believe what I'm reading
😭 😭😭😭😭 I WANT MORE THANKSGIVING!!! WHAAAAAHAA
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!
That's an animal. How disgusting and cruel.
You have the choice to not watch this video... Why be here ?
I like her voice...very soothing.
Wouldn't be easier if you used a proper knife?
I want to try this it's different.
8:42 1/4 *four* and 1/4 cup fat
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
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 :)
This is called how to give a turkey plastic surgery. Don't believe me?1. She instructed the oysters to be removed2. Smooth cuts like smooth skin cuts3. Breast main4. Bones left
How many people are watching this although they are not going to cook Turkey?
You are an food Artist
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.
I don't know about ya'll but in Britain that does NOT pass as acceptable gravy. Also, we don't celebrate thanksgiving :v
It's only Americans that celebrate the massacre of the Native Americans they invaded after leaving Europe
What about stuffing?!! 😜
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.
Its brilliant I will try to cook this wish me luck ha haha
Made it for 2018 thanksgiving dinner and it was delicious! Everyone loved it.
I thought this was a How To Basic video looking at the thumbnail
"....and the leg......"Me:NANI?!?!"......is perfect as it is" *good*
This reminds me of the dissection classes we have in our college😅😅😂
Dry brine? TIL. Also you leave the brine on? Before cooking?
Oh i thought they were going to bake my country, damn that was scary...
I cannot find those baking racks you used. Any help?
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!
That looks amazing!!! I'll definitely try this out.
*I have left the chat*
Feel sad for the veggie watching this.
Why not wash once first?
We cook turkey wings.
Wait....why don’t we wash the goddamn turkey? Cause it spreads contamination around the kitchen?
Great hack! And it works for all poultry! I'm a subscriber now! Thank you Tasty!
@ 2:33 My mango, is to blow up 🦈 and then pretend i dont know no body
watching this with full interest while my country doesn't even celebrate Thanksgiving
That carcass still had a lot of meat on it.
I love this
The Vegans are SHOOK
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
Stop saying carcass
This just defeats the purpose of a turkey