We found the secret to juicy thanksgiving turkey. - sam the cooking guy
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Date: 2024-11-21
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Comments and reviews: 20
rodmckenzie9089
Hey Sam, great job on that! Turkey! Love the concept of butter and Sriracha. But for Pete's sake, skip the frozen turkey and use a fresh turkey. Look at all that liquid that came out of that frozen bird. Seriously, fresh is best!
And come on! Throwing away the giblets What's up with that You're Jewish for Christ's sake. Throw the giblets in the gravy or at least use them to make the stock for the gravy.
Which reminds me that the best advantage of spatchcocking your turkey is that you have the back and sometimes the neck to make stock for your gravy in advance.
The last advantage of spatchcocking that you missed is that if you prepare your dressing with onions and celery, and cubed bread etc, and put it under the rack, instead of just water, you create the base for a wonderful dressing that is just as good as a stuffing.
Sorry to seem critical but I think you missed a lot of opportunities on this one. I'm just saying that this could have been a master class!
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Hey Sam, great job on that! Turkey! Love the concept of butter and Sriracha. But for Pete's sake, skip the frozen turkey and use a fresh turkey. Look at all that liquid that came out of that frozen bird. Seriously, fresh is best!
And come on! Throwing away the giblets What's up with that You're Jewish for Christ's sake. Throw the giblets in the gravy or at least use them to make the stock for the gravy.
Which reminds me that the best advantage of spatchcocking your turkey is that you have the back and sometimes the neck to make stock for your gravy in advance.
The last advantage of spatchcocking that you missed is that if you prepare your dressing with onions and celery, and cubed bread etc, and put it under the rack, instead of just water, you create the base for a wonderful dressing that is just as good as a stuffing.
Sorry to seem critical but I think you missed a lot of opportunities on this one. I'm just saying that this could have been a master class!
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sam_cooking
Ok Sam my Tri-weekly request! Stroganoff! Maaa Stroganoff! Is my way the best way or is your way the best way! I do mine with Sour Cream portobello mushrooms garlic onions stripped of course! Worcester sauce. I cheat with some soy sauce! Then Rib Eye! Of course there is a bunch of other steps! You could season the pan with red or white wine! and then go about the onions and mushrooms. But only let the onions get translucent. We ain't grilling those bad boys! But hey I like to kick it up a bit with Andouie sausage with some smoked paprika and smoked Chipotle powder! But I like to serve it over Rice! I know I know to each their own! Some like noodles or some sort of pasta! Sorry not this big kid. But hey you tell me! What you got!
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Ok Sam my Tri-weekly request! Stroganoff! Maaa Stroganoff! Is my way the best way or is your way the best way! I do mine with Sour Cream portobello mushrooms garlic onions stripped of course! Worcester sauce. I cheat with some soy sauce! Then Rib Eye! Of course there is a bunch of other steps! You could season the pan with red or white wine! and then go about the onions and mushrooms. But only let the onions get translucent. We ain't grilling those bad boys! But hey I like to kick it up a bit with Andouie sausage with some smoked paprika and smoked Chipotle powder! But I like to serve it over Rice! I know I know to each their own! Some like noodles or some sort of pasta! Sorry not this big kid. But hey you tell me! What you got!
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sam_cooking
Ok Sam my Tri-weekly request! Stroganoff! Maaa Stroganoff! Is my way the best way or is your way the best way! I do mine with Sour Cream portobello mushrooms garlic onions stripped of course! Worcester sauce. I cheat with some soy sauce! Then Rib Eye! Of course there is a bunch of other steps! You could season the pan with red or white wine! and then go about the onions and mushrooms. But only let the onions get translucent. We ain't grilling those bad boys! But hey I like to kick it up a bit with Andouie sausage with some smoked paprika and smoked Chipotle powder! But I like to serve it over Rice! I know I know to each their own! Some like noodles or some sort of pasta! Sorry not this big kid. But hey you tell me! What you got!
reply
Ok Sam my Tri-weekly request! Stroganoff! Maaa Stroganoff! Is my way the best way or is your way the best way! I do mine with Sour Cream portobello mushrooms garlic onions stripped of course! Worcester sauce. I cheat with some soy sauce! Then Rib Eye! Of course there is a bunch of other steps! You could season the pan with red or white wine! and then go about the onions and mushrooms. But only let the onions get translucent. We ain't grilling those bad boys! But hey I like to kick it up a bit with Andouie sausage with some smoked paprika and smoked Chipotle powder! But I like to serve it over Rice! I know I know to each their own! Some like noodles or some sort of pasta! Sorry not this big kid. But hey you tell me! What you got!
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patrickhenry236
My family has been brining, injecting, and slow smoking turkeys for the last seven years. No dry bird. Weve also found Pecan wood works best between the individuals who are smoke sensitive and those who want to taste it.
Havent spatchcocked them, since we stuff with aromatics, but the low smoking temperature also brings the temperature of the bird up more evenly as well.
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My family has been brining, injecting, and slow smoking turkeys for the last seven years. No dry bird. Weve also found Pecan wood works best between the individuals who are smoke sensitive and those who want to taste it.
Havent spatchcocked them, since we stuff with aromatics, but the low smoking temperature also brings the temperature of the bird up more evenly as well.
reply
jamesbrandon8520
I wish I lived somewhere where I could get 4 sticks of butter and it weigh 2 pounds, the most you find here is 1 pound which of course is 1/4 pound per stick, and I would love to find it in bigger quantities because it’s cheaper normally. I love the show Sam and watch every episode I love all the food you cook even if I can’t eat most of it because of my low carb diet
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I wish I lived somewhere where I could get 4 sticks of butter and it weigh 2 pounds, the most you find here is 1 pound which of course is 1/4 pound per stick, and I would love to find it in bigger quantities because it’s cheaper normally. I love the show Sam and watch every episode I love all the food you cook even if I can’t eat most of it because of my low carb diet
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sam_cooking
So many great ideas! Me personally I like wet brining! So hard to mess up and there is always the sink to deal with water seasoned waste. 5 gallon bags. and a food safe 6. 5 gallon bucket! So great as in some places it's not screaming hot! If so throw some ice in that bucket of joy! Love this idea! If they were like me we'd be all fat kids on this!
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So many great ideas! Me personally I like wet brining! So hard to mess up and there is always the sink to deal with water seasoned waste. 5 gallon bags. and a food safe 6. 5 gallon bucket! So great as in some places it's not screaming hot! If so throw some ice in that bucket of joy! Love this idea! If they were like me we'd be all fat kids on this!
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JavaMava
there is simply no such thing as dry turkey if you use a cook in thermometer and pull at the right time(145, rest to 155 and thickest part. This can be marginally improved by cutting the carcass in half at the breast and cooking dark seperate from white, but is not required.
brine it, 2. 5% by weight (including water)
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there is simply no such thing as dry turkey if you use a cook in thermometer and pull at the right time(145, rest to 155 and thickest part. This can be marginally improved by cutting the carcass in half at the breast and cooking dark seperate from white, but is not required.
brine it, 2. 5% by weight (including water)
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amarenee2020
Well this is a first I 100% disagree with this method of cooking a thanksgiving turkey. I couldn’t even watch this video tonight because it seems so damn wrong to do this to such a delicious bird.
Sorry Sam I can’t buy into this for thanksgiving. Maybe in the spring but not for the holidays.
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Well this is a first I 100% disagree with this method of cooking a thanksgiving turkey. I couldn’t even watch this video tonight because it seems so damn wrong to do this to such a delicious bird.
Sorry Sam I can’t buy into this for thanksgiving. Maybe in the spring but not for the holidays.
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planesandbikes7353
Heckuva lot easier to just roast it upside down on bread, which keeps the breast meat moist and protected from overheating/drying because it is against the bread, while the dark meat gets a long thorough roast. No need to blow 4 bucks on butter. Very moist, and cooks fast and high heat.
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Heckuva lot easier to just roast it upside down on bread, which keeps the breast meat moist and protected from overheating/drying because it is against the bread, while the dark meat gets a long thorough roast. No need to blow 4 bucks on butter. Very moist, and cooks fast and high heat.
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btdtgg
Way too much work for minimal success. Dry Brine. Take thawed turkey and pat dry. Mix 6 tbsps of kocur salt and 2 tsps of baking powder together and sprinkle over the wlole turkey but not the inside. Leave in fridge for 2-3 days. Before turkey goes in the oven do not use any salt for seasoning.
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Way too much work for minimal success. Dry Brine. Take thawed turkey and pat dry. Mix 6 tbsps of kocur salt and 2 tsps of baking powder together and sprinkle over the wlole turkey but not the inside. Leave in fridge for 2-3 days. Before turkey goes in the oven do not use any salt for seasoning.
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sam_cooking
I think even better than the spatchcock is to fully break down the pieces like you would a chicken and after dry brining cooking it so you can cook each piece to temp. With the spatchcock i still find you are compromising between light and dark temps
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I think even better than the spatchcock is to fully break down the pieces like you would a chicken and after dry brining cooking it so you can cook each piece to temp. With the spatchcock i still find you are compromising between light and dark temps
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5dmkiii60
Oy yeah. Been using those injectors for years. They are da bomb. I use them when I make Ghee, too, so you can suck out the Ghee and leave all the muck at the bottom of the pan. Way easier than using filters. Lot's of uses for culinary syringes.
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Oy yeah. Been using those injectors for years. They are da bomb. I use them when I make Ghee, too, so you can suck out the Ghee and leave all the muck at the bottom of the pan. Way easier than using filters. Lot's of uses for culinary syringes.
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jeffbergstrom
I thought most turkeys these days are pre-loaded with injected juice. Cheap way to increase weight and make the company more money. Yours is probably better but now you've doubled-down on added water to the turkey making the meat mushy.
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I thought most turkeys these days are pre-loaded with injected juice. Cheap way to increase weight and make the company more money. Yours is probably better but now you've doubled-down on added water to the turkey making the meat mushy.
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thegrim418
Or. don't bake it to 165. Stop it at 145 and let it rest until it gets there. It won't be dry. Baked a turkey every year that way. Always been plenty juicy. Maybe not as juicy as brining it, injecting it, etc. but not dry.
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Or. don't bake it to 165. Stop it at 145 and let it rest until it gets there. It won't be dry. Baked a turkey every year that way. Always been plenty juicy. Maybe not as juicy as brining it, injecting it, etc. but not dry.
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Donhanichak
You said your father used eat peanut butter with butter. My grandmother used to make me peanut butter toast. Just make toast with butter and then add some peanut butter and and a dab of some strawberries jam on top.
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You said your father used eat peanut butter with butter. My grandmother used to make me peanut butter toast. Just make toast with butter and then add some peanut butter and and a dab of some strawberries jam on top.
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General56th
When injecting, don't extract the needle from the skin, pull it back just before it comes through the skin and then go back in at another angle. The fewer holes you put in the skin, the less marinade will leak out.
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When injecting, don't extract the needle from the skin, pull it back just before it comes through the skin and then go back in at another angle. The fewer holes you put in the skin, the less marinade will leak out.
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calvinthurston1441
8: 40 nah Sam this is where when ay know ya know kicks in! I do bbq and yeah ya taste strange ingredients in concentrate sometimes. Facts of cooking i think! Try a meat flavor booster pre injection!
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8: 40 nah Sam this is where when ay know ya know kicks in! I do bbq and yeah ya taste strange ingredients in concentrate sometimes. Facts of cooking i think! Try a meat flavor booster pre injection!
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grlucas
Excellent! I'm going to do this, since I've never made a successful turkey in my life. Long-time viewer, first-time commenter. Consider me for a knife My old-skool Henkels needs to be replaced. Thanks, guys.
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Excellent! I'm going to do this, since I've never made a successful turkey in my life. Long-time viewer, first-time commenter. Consider me for a knife My old-skool Henkels needs to be replaced. Thanks, guys.
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theathjr
If you all make this recipe and have people over to the house make sure to rent a couple porta potties because your guests will be shitting themselves about an hour after eating this butter bomb!
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If you all make this recipe and have people over to the house make sure to rent a couple porta potties because your guests will be shitting themselves about an hour after eating this butter bomb!
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sam_cooking
Spatchcock is a great method. Makes the table look nice. But I brine my Turkey in buttermilk for a good 6 hours. Inside is juicy and outside gets a nice crisp to it after a good smoke.
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Spatchcock is a great method. Makes the table look nice. But I brine my Turkey in buttermilk for a good 6 hours. Inside is juicy and outside gets a nice crisp to it after a good smoke.
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