oh my. I am cooking that goe sure. After watching you video on deboning a turkey. I have deboned 45 and counting. For myself and for family. They think its the best way to eat it. Thanks for your skills. Cheers RH
I can smell the SAGE!!!!!!! I Love sage!!! I am going to be making My Mom some items to help with her sugar level and diabetes... This sounds and smells and looks amazing. I think our local store is doing Turkeys at $.68/lb again for Christmas season... and I want to try brining and doing this too. YAYY!!!! Thank YOu for the Inspiration.
Back at my dad's store, when I was just an apprentice, we'd make sage sausage for the holidays. We'd use dried sage only and my dad demanded so much sage that it was the only flavour that came through.
Vegetarians contrinute to animal cruelty and suffering by eating milk and eggs. They can't say they support animal welfare because they'd be hypocrits.
Ken Bloomfield Ken Bloomfield I agree Ken. I did not get the sense that you were popping off at vegetarians. However, you asked a valid question. I didn't see a post disagreeing with the video method, but perhaps I missed it. Presuming I didn't miss anything, then I, like you, am curious why there are some people who don't like/thumbs down his videos. If he or she has a preferred method, please let us all know. If it's a vegetarian preference, please let's know that too. I found the SRP, because I was searching for ways to combine "buy local" with producing good meals. If anyone disagrees with his methods, we'd all love to hear about it.
Hey Scott! Brilliant technique! Please be advised there is no "smell-o-vision" on my end of the pond. I am eager to try this, but would you please comment on my question concerning the pork belly question I asked on your earlier post? Just curious and seeking guidance.
OK maybe I need some help with this but whenever I've added Bacon at the start of the cook it's always ended up completely burnt by the end. How do I stop this? Do I take it off when it's done and return the Turkey or what? Any help would be greatly appreciated.
Scott Rae, you're right the bacon is like crack, but it dried to the skin so I couldn't get it off without tearing off most of the skin (I was hoping to brown it.) Do you have any tips about avoiding this in future?
Hey! Where's the finished bird? I wanted to see it cooked and sliced. Aghhhhh - torture. Man that's the best turkey idea I've seen and definitely on my list to do! Yep, I am doing this! Thanks for the great idea and demo.
Great video as always Scott. I live on the left side of the Pond, but your vids show how close we really are in the cooking arena. I love all your videos...even the replays of older documentaries. Also, I appreciate your honest opinions regarding the sources of your main ingredient, and the ancillary seasoning, etc. In addition, your tips on kit, be it a knife or a vacuum sealer, are very helpful. I know you aren't a paid sponsor, and given that fact and your years of experience as a butcher/fish monger, I am more willing to take a punt on some items. Sorry about the long post, but I wanted to wait until I'd watched a lot of your videos before posting the comments I've felt since early after becoming a Sub. Best wishes for a Happy Christmas.
Scott, I can't remember how long it's been but you did a video where Victorinox had sent you a boning knife and I went out and bought a set the next day because of your recommendation. Would you suggest the same for the samura?
Hi Scott...I'm doing a Turkey crown for Easter Sunday 2021. Have you ever heard of cooking the crown breast DOWN to prevent dryness of the meat? Not sure about this, and would welcome your advice.... And it does my OCD good to see your knots all tied off on the same side, string ends cut close, and the ultimate was closing off the end to keep the stuffing in! Superb video ❤
De-boning in general is just filetting. Follow the bones with a sharp knife. Carefully liberate the meat from the bones and tendons. I debone a few whole turkeys per year and it takes bout 45 minutes each. The finished product is juicier than bone-in roast turkey.
Hey Scott, at what temp and time would you roast that bird? Also, was that your personally made susage and bacon? You did state to use the best. see the kiss up I did there.
behemoth!! not you, the turkey of course. I just preped and cooked your turkey roll. deboned and stuffed just like in your video. super easy. your vids are very easy to follow and informative. thanks!!!
You could, but typically you don't want to stuff poultry with red meat because it'll overpower it if you're not careful. Seafood makes a good stuffer for poultry though. Shrimp, pork, and cornbread stuffing works pretty well, I find.
Male turkeys have a "beard" which is essentially a bundle of hairlike feathers that protrude from the center of their breast. I do believe that is what you are seeing.
Could you incorporate the dark meat into the stuffing? Or could you do a full boned out turkey with the dark meat? Like an old school chicken galantine? Just curious as the dark is my favorite. Have boned out entire legs and stuffed the and roasted... :-)
This looks like a delightful way to cook sausage stuffing and bacon, but could't you save a few bucks by stuffing the former directly into the latter, and dispensing with the useless formality of white meat turkey in the middle?
Hi Scott - Great video as ever. I've been watching your stuff for a long time so I can't believe I haven't noticed this before now, but the correct Latin for your motto should be "mutare", not "matare". All the best, mate.
You're not going to show us what that looks like when it's all cooked? That's cruel. This strikes me as a treatment that might have been aided through the use of meat glue.
To me it just looked like a little admiration of the knife. Japanese steel and design is legendary. I brag about the Japanese knives I have too because they are so incredible. Not for every purpose but unmatched in sharpness and hardness. And beautiful to look at as well.
loved the Christmas bells lol nice touch
That’s the way to go, I wish Waitrose would do this as I’m a lazy bastard, great job Scott keep putting these videos up. Thanks mate
All round to Scott's for tea it is then. ..... Fantastic videos Scott, you always have my tummy rumbling.
Thank you Scott I will be doing this for Christmas
Looks superb I'm going to try it this year
oh my. I am cooking that goe sure. After watching you video on deboning a turkey. I have deboned 45 and counting. For myself and for family. They think its the best way to eat it. Thanks for your skills. Cheers RH
Now I have a new idea for next spring's turkey hunt!
One of the best food videos I've seen.
oh mate, the missus and i were just talking about getting a turkey crown for tomorrow. Perfect timing! Thanks man.
I can smell the SAGE!!!!!!! I Love sage!!! I am going to be making My Mom some items to help with her sugar level and diabetes... This sounds and smells and looks amazing. I think our local store is doing Turkeys at $.68/lb again for Christmas season... and I want to try brining and doing this too. YAYY!!!!
Thank YOu for the Inspiration.
Nice one Scott. But I would have liked to have seen it cooked.
Excellent. I did not know a turkey crown was an option. I'll have to ask my grocer.
It does look fantastic I'll give you that!
I wish I had a quarter of your talent! Amazing!
I might just try this. Thanks Scott. Another great video.
Well done Scott thanks 🙏
looks bloody marvelous
I'm disappointed to not see it after it's roasted. It's beautiful. Thanks very much.
great twine work … new fan , looks amazing 🤩
loving the sound effects Scott
Brilliant again Scott
Top work as usual Scott...
Do you have to buy proper but hers string or can I use some clean brickline haha a bricklayers turky with bright green string
I loved your food making videos
that was awesome, will just try it for xmas, thanks scott
The good old bookers turkey use them all the time magic
We love you in Texas, Scott. Great content as always!
Mr Rea, you've been butchering for at least as long as I have been alive. Much respect!
Back at my dad's store, when I was just an apprentice, we'd make sage sausage for the holidays. We'd use dried sage only and my dad demanded so much sage that it was the only flavour that came through.
A master piece thanks a million for your video
I have seen a turkey prepared with a diagonal weave of bacon strips over the turkey. It looked beautiful even before it was roasted.
awsome vid again mate. any chance of a brined turkey recipe? cheers mate
Looks fantastic.
CONGRATULATIONS ON YOUR AWARD YOU DESERVE IT ATB Mike
Beautiful ....and just perfect for my Christmas dinner this year , Thank you Scott ....have subscribed , from Canada 🇨🇦
Grateful for this video. Thanks! Am doing this for sure this year!
Thanks for the inspiration! Going to do this recipient for Xmas 2019! But on the bbq! Subscribed
Man! I was hoping you cooked it! Great vid as always.
yumness! That looked amazing man!
Awesome vids mate.. You just give me an idea for my next presentations.. Keep up the cool vids comin.. :)
I think you'd make a good butcher Scott, keep practicing for us that'
s a good lad we love watching, well I know I do
Looks and sounds fantastic.
Would beef sausage and beef bacon work as well. Love turkey but do by each pork ! Love your show
aw man, my mouth watering lol haha. thanks for the video!! xxx
Amazing thank you
Hey Scott, repost this next Thanksgiving! Another great vid. Congrats on all your success!
Is it just vegetarians who press the not like button? What's not to like? Thanks for another excellent idea Scott. 👍
Vegetarians contrinute to animal cruelty and suffering by eating milk and eggs. They can't say they support animal welfare because they'd be hypocrits.
I wasn't having a pop at them, I'm just curious why people don't like what Scott does in his videos.
Ken Bloomfield Ken Bloomfield I agree Ken. I did not get the sense that you were popping off at vegetarians. However, you asked a valid question. I didn't see a post disagreeing with the video method, but perhaps I missed it. Presuming I didn't miss anything, then I, like you, am curious why there are some people who don't like/thumbs down his videos.
If he or she has a preferred method, please let us all know. If it's a vegetarian preference, please let's know that too. I found the SRP, because I was searching for ways to combine "buy local" with producing good meals. If anyone disagrees with his methods, we'd all love to hear about it.
Good video Scott
Another great video 👌🏼 giving me ideas for chrimbo 🔪
Yummy!! I'm hungry right now!!!
Hey Scott! Brilliant technique! Please be advised there is no "smell-o-vision" on my end of the pond. I am eager to try this, but would you please comment on my question concerning the pork belly question I asked on your earlier post? Just curious and seeking guidance.
whoa nice video looks good 😊
AWESOME!!! i want to try it. Show me how to cut the bird to de-bone it like a pro.
NICE WELL DONE
Looks amazing...
OK maybe I need some help with this but whenever I've added Bacon at the start of the cook it's always ended up completely burnt by the end. How do I stop this? Do I take it off when it's done and return the Turkey or what? Any help would be greatly appreciated.
Scott can you do a video on different knives and where/when you'd use them?
Looks good!
Scott Rae, you're right the bacon is like crack, but it dried to the skin so I couldn't get it off without tearing off most of the skin (I was hoping to brown it.)
Do you have any tips about avoiding this in future?
Uncooked, you tease! Still an amazing video.
How long to cook a stuffed crown at 860g
Hey! Where's the finished bird? I wanted to see it cooked and sliced. Aghhhhh - torture. Man that's the best turkey idea I've seen and definitely on my list to do! Yep, I am doing this! Thanks for the great idea and demo.
Wow! Perfection!
Time and temp for cooking?
Great video as always Scott. I live on the left side of the Pond, but your vids show how close we really are in the cooking arena. I love all your videos...even the replays of older documentaries. Also, I appreciate your honest opinions regarding the sources of your main ingredient, and the ancillary seasoning, etc. In addition, your tips on kit, be it a knife or a vacuum sealer, are very helpful. I know you aren't a paid sponsor, and given that fact and your years of experience as a butcher/fish monger, I am more willing to take a punt on some items. Sorry about the long post, but I wanted to wait until I'd watched a lot of your videos before posting the comments I've felt since early after becoming a Sub. Best wishes for a Happy Christmas.
didn't you cringe typing that trite "pond" thing? we cringed reading it
is that sausage meat pre seasoned? or just a ground meat?
I just had breakfast but and I'm already hungry again!
Many thanks,
When you say sausage meat, is this without any spices added?
AND THERE YOU HAVE IT....! SCOTT REA DONE IT AGAIN....!
The power of suggestion, I could smell the sage
Scott, I can't remember how long it's been but you did a video where Victorinox had sent you a boning knife and I went out and bought a set the next day because of your recommendation. Would you suggest the same for the samura?
Hi Scott...I'm doing a Turkey crown for Easter Sunday 2021. Have you ever heard of cooking the crown breast DOWN to prevent dryness of the meat? Not sure about this, and would welcome your advice.... And it does my OCD good to see your knots all tied off on the same side, string ends cut close, and the ultimate was closing off the end to keep the stuffing in! Superb video ❤
Wear can I get string from asap
Thanks pal
Perfect my friend!! Greets from the Alps, Bertl
If you haven't already, I'd like to see a video on how to butterfly a turkey! thanks
I think it would be just like a chicken (but bigger) just like all other things with birds. If you can do it on one type you can do it on all.
De-boning in general is just filetting. Follow the bones with a sharp knife. Carefully liberate the meat from the bones and tendons. I debone a few whole turkeys per year and it takes bout 45 minutes each. The finished product is juicier than bone-in roast turkey.
Hey Scott, at what temp and time would you roast that bird? Also, was that your personally made susage and bacon? You did state to use the best. see the kiss up I did there.
behemoth!! not you, the turkey of course. I just preped and cooked your turkey roll. deboned and stuffed just like in your video. super easy. your vids are very easy to follow and informative. thanks!!!
What do you call the needle?
It's a trussing needle.
I Bet scott saved his turkey for xmas :P
awsum yt!!! could you use other meat instead of sausage meat, like deer meat with the turkey?
Anything you fancy mate, maybe venison and wild mushrooms.
You could, but typically you don't want to stuff poultry with red meat because it'll overpower it if you're not careful. Seafood makes a good stuffer for poultry though. Shrimp, pork, and cornbread stuffing works pretty well, I find.
I myself am going for a turducken this year
What's the 'lesion' on the Turkey's skin?
Male turkeys have a "beard" which is essentially a bundle of hairlike feathers that protrude from the center of their breast. I do believe that is what you are seeing.
Maybe put the sage in between the two layers of bacon, instead of on the top at the end? It wont burn that way
Carnivore heaven mate.
Could you incorporate the dark meat into the stuffing? Or could you do a full boned out turkey with the dark meat? Like an old school chicken galantine? Just curious as the dark is my favorite. Have boned out entire legs and stuffed the and roasted... :-)
you don't need his permission to try adding dark meat, eirika
This looks like a delightful way to cook sausage stuffing and bacon, but could't you save a few bucks by stuffing the former directly into the latter, and dispensing with the useless formality of white meat turkey in the middle?
Hi Scott - Great video as ever. I've been watching your stuff for a long time so I can't believe I haven't noticed this before now, but the correct Latin for your motto should be "mutare", not "matare". All the best, mate.
*sniffs* yeah sage smells great.
your awsum
How hot , How Long till done???
What about the timing or temp and tin foil or not . Too much flapping about with sausage meat and bacon!
You're not going to show us what that looks like when it's all cooked? That's cruel.
This strikes me as a treatment that might have been aided through the use of meat glue.
No meat glue Bryan, completely Au natural my friend.
Meat glue? Why would you use meat glue? People have been trussing de-boned turkey and other fowl for decades.
The fat in the bacon and such makes it stick real nice.
😋😋😋😋😋😋
That turkey is gonna be blend as hell 😂😂😂
great video as usual.. but are you being sponsored by the manufacturers of that knife? you certainly gave them a nice advertisement
No, i have no sponsors...YET.. cheers
To me it just looked like a little admiration of the knife. Japanese steel and design is legendary. I brag about the Japanese knives I have too because they are so incredible. Not for every purpose but unmatched in sharpness and hardness. And beautiful to look at as well.
I seriously think your best bet would be the mustard brand. :P
Did that turkey have a lanced boil on it's breast?
Bill Carr had the same question. Couldn't stop staring at it.
hey are you Kris gethin?
the speeded up part sounded like a turkey😁
It sure was, the one that got away.