The best way to cook a thanksgiving turkey 4k
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Date: 2020-05-27
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Comments and reviews: 9
Dave
Hey Sam, I usually make those 3 pound Butterball Roasts (white & dark meat mix. Being that they are chunks of turkey meat in a butchers mesh roasting bag thingy. How could I brine those? There is no skin. I would truly appreciate if you could do a video on this. These little roasts are so convenient and easy to cook on my Weber Smokey Mountain. Happy and safe Thanksgiving!
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Hey Sam, I usually make those 3 pound Butterball Roasts (white & dark meat mix. Being that they are chunks of turkey meat in a butchers mesh roasting bag thingy. How could I brine those? There is no skin. I would truly appreciate if you could do a video on this. These little roasts are so convenient and easy to cook on my Weber Smokey Mountain. Happy and safe Thanksgiving!
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Mary
Lol I laughed thru this whole video! People take cooking a Turkey so seriously. And you are so right about some people not eating the Turkey if they see it being prepared! My 2 daughters helped me last year for the 1st time and they were just horrified lol they thought the neck was the lol you know! I never laughed so hard, I almost dropped the Turkey! Good times!
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Lol I laughed thru this whole video! People take cooking a Turkey so seriously. And you are so right about some people not eating the Turkey if they see it being prepared! My 2 daughters helped me last year for the 1st time and they were just horrified lol they thought the neck was the lol you know! I never laughed so hard, I almost dropped the Turkey! Good times!
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Rvalene
Sam, get a 25 quart plastic Sterilite (like Rubbermaid) latching storage container from Walmart to brine your turkey in. Mark it for Turkey and only use it for brining. Fits up to a 25# bird. Use a couple inverted deli containers to keep bird submerged while lid is on. It fits perfectly in the refrigerator. Easy peasy! Youre welcome.
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Sam, get a 25 quart plastic Sterilite (like Rubbermaid) latching storage container from Walmart to brine your turkey in. Mark it for Turkey and only use it for brining. Fits up to a 25# bird. Use a couple inverted deli containers to keep bird submerged while lid is on. It fits perfectly in the refrigerator. Easy peasy! Youre welcome.
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PhillyDjHook
I cooked a turkey for Christmas yesterday and I followed all of your directions. Except, I used tongs to pull the onions, thyme, parsley, lemon, from out of the bird, instead of my hands. But even down to cutting up the bird, I followed this video. Results, Everybody loved the turkey. And it came out looking so beautiful. THANKS
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I cooked a turkey for Christmas yesterday and I followed all of your directions. Except, I used tongs to pull the onions, thyme, parsley, lemon, from out of the bird, instead of my hands. But even down to cutting up the bird, I followed this video. Results, Everybody loved the turkey. And it came out looking so beautiful. THANKS
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Barry
Very very nice just a couple of points. put the giblets and the neck in the bottom of the roasting tray will add to the flavour and the liver and neck are tasty the dog will love the rest and cook the parsons nose and eat it. if u dont fancy I will fly over from uk for thanksgiving or exmas. Bon Apatate and bon voyage for me
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Very very nice just a couple of points. put the giblets and the neck in the bottom of the roasting tray will add to the flavour and the liver and neck are tasty the dog will love the rest and cook the parsons nose and eat it. if u dont fancy I will fly over from uk for thanksgiving or exmas. Bon Apatate and bon voyage for me
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IndependentView
You're such a Bad Ass Cook. I've cooked some of your creations and they're absolutely delicious. The final results are better than expensive restaurants. I've cooked Ramsey's recipes, but they're NOT as good as yours. Be careful with those knives and open flame. Your kitchen is amazing, cook's dream kitchen.
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You're such a Bad Ass Cook. I've cooked some of your creations and they're absolutely delicious. The final results are better than expensive restaurants. I've cooked Ramsey's recipes, but they're NOT as good as yours. Be careful with those knives and open flame. Your kitchen is amazing, cook's dream kitchen.
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vilko
You wrong Man! I don't no why Turkey Double brine she is ready brine in process factory? If you want to use your own favorite rub, use something without salt bird has been salted at the factory or you have salted it with a dry brine or injection. Remember, you can always add salt, but you can't take it away.
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You wrong Man! I don't no why Turkey Double brine she is ready brine in process factory? If you want to use your own favorite rub, use something without salt bird has been salted at the factory or you have salted it with a dry brine or injection. Remember, you can always add salt, but you can't take it away.
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Steve
Nice job. Insert a remote thermometer probe into the thickest part of the breast and you won't have to open the door and poke it to check the temp - loosing most of your heat-I'm still going to wet brine it in a bucket of ice water with spices and broth as the flavors will enter the meat through osmosis.
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Nice job. Insert a remote thermometer probe into the thickest part of the breast and you won't have to open the door and poke it to check the temp - loosing most of your heat-I'm still going to wet brine it in a bucket of ice water with spices and broth as the flavors will enter the meat through osmosis.
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xajel88
Ok. I used this video for Thanksgiving and come on. are you serious? Legit the only way I'll ever cook turkey ever again! Grandma (likely her last Thanksgiving) and vegitarian approved! And buy the way Sam, Sur La Table and Epicurean owe you a sponsorship. Thanks for making this American cook again.
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Ok. I used this video for Thanksgiving and come on. are you serious? Legit the only way I'll ever cook turkey ever again! Grandma (likely her last Thanksgiving) and vegitarian approved! And buy the way Sam, Sur La Table and Epicurean owe you a sponsorship. Thanks for making this American cook again.
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