You’ll Never Go Back To Your Old Turkey Method After This
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Discover the magic of a juicy, flavorful turkey in just 2 hours! This quick and easy method ensures a succulent masterpiece without compromising on taste. Elevate your turkey game with this time-saving, delicious solution.
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Turkey Stock:
1 turkey carcass oiled, salted, and roasted
enough water to cover the bones by a few inches
3 carrots peeled and sliced in half
2 yellow onions halved and roasted
8 sprigs fresh thyme
20 whole peppercorns
salt to taste
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
Turkey Gravy:
4 oz unsalted butter
1/2 cup + 1 tbsp all-purpose flour
5 1/2 cups Turkey stock
2 tsp black pepper
1 1/2 tsp Rosemary salt
2 tsp marmite
1 Turkey neck meat removed and chopped
0:00- Intro
0:29- Breaking Down Turkey
5:23- Turkey Stock
8:07- Rosemary Salt
9:30- Cooking Turkey
14:36 - Making Gravy
18:19 Turkey Tasting
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
The oven temperature was 400 or 375 if you use convection for the Turkey.
Thank you.
what size bird was in the video? 18 lbs?
OMG thank you. Oven temp is main point
If you plug in 400 and convection the oven will automatically set to 375 conv (which is 400 norm). DON't set your convection to 375 as will set it at 350
Thanks!
I have been breaking down my turkey into quarters for roasting for years--you are one of the few food educators to recommend this method. I also would recommend two small turkeys over one big turkey for larger gatherings, as they are much easier to roast well.
How do you make gravy if you’re making 2 smaller turkeys?
Come on there’s just something about carving the big bird at the head of the table.
@@thebat8997 I make the turkey stock a few weeks ahead of thanksgiving to cut down on same-day craziness, and then put it in the freezer. It is the base for the gravy. Since the turkeys are broken down into quarters, and roasted on sheet pans, you can also deglaze the sheet pans to add flavor to the gravy.
@@jameshill8493 If that is important to you, go for it! :-)
@@jameshill8493I like this too but different methods have different pros and cons. I’ve been spatchcocking turkeys for years but one of the drawbacks is you don’t have that picturesque moment of carving a roast table side (bc the bird looks so weird). I’ll still never do a regular roast again though.
I'm wishing you all an extra tasty Thanksgiving this year my friends!! Have fun with your family and friends and as always HAPPY COOKING!!
What if I don’t wanna take a part the turkey what should I do for the gravy?
This looked good. I'll still probably ballotine my turkey and use the roasting rack drippings for a gravy though.
You really can cook, it's true 🎉
Great video! Thank you
Kevin's Turkey Gravy at Costco
My wife and I JUST made this and will never LITERALLY EVER make turkey any other way again. You saved our family from future subpar holiday dinners. Thank you
My laptop sat on the counter as I followed everything and did just what you did. OMG, this was fantastic. Never again am I cooking a turkey the old way. Roasting the neck etc was something I never thought of doing but the instant flavor was great. Thank you as I now feel at 72 I have elevated my cooking skills to a whole new level.
My last Thanksgiving turkey video.
For many years now I always go online, primarily YT, to look for different ways to cook my Turkey for Thanksgiving because the previous year's turkey would always leave me with a feeling of the proverbial juice not being worth the squeeze. I've tried breast up, breast down, deep fry...hell, everything short of boiling the damn bird. Sometimes I even just made ribeyes or some other alternative dinner. Well, this year was no different and I saw the thumbnail and title for this video. So while at work a little over a week ago, because of course I watch YT vids at work, I watched this and decided "why not?" Let me tell you.....HOT DAMN!!!.... this was hands down the best turkey and gravy that I've ever had, let alone made. I followed every step without deviation, although truth be told I didn't spend the $$ for the meat thermometer...I instead bought the Govee Bluetooth version with 6 wired leads and downloaded the app to set the temp parameters and watch from the living room. I even ordered the same microfiber towels from his link, lol....which btw work great for handling the bird. Anyway, just like the video shows the breast was pulled at 145 and it was PERFECT!! It was so moist...not a hint of dry...and the dark meat was great as well. I made the rosemary salt and although mine ended up more fine than coarse it was still delicious. Lastly and certainly not least...that gravy was simply the most delicious gravy that I have ever tasted. I swear I will never make or buy another gravy again. This gravy recipe of his will be handed down to my kids for future generations, lol...no lie! I cannot overstate how amazing this gravy is. And the Marmite really added to what was already a fantastic gravy. Seriously, this way of cooking the turkey along with the gravy recipe has secured an annual, if not more frequent, place in my home. I need a thesaurus for more synonyms for delicious to describe it better. It's true, ThatDudeCanCook....and now so can ThisDude. THANK YOU!!! And Happy Thanksgiving!!
Okay - we made your recipe today! My daughter in law said it was the best turkey she’s ever eaten!! I used the FABULOUS herb salt in my mashed potatoes, gravy and of course all over the turkey! Thank you so much for one of the best Thanksgiving dinners ever. My husband and I said we’re never going back to the old way. Thank you Dude.
For the last 20 years I have grilled the whole turkey on my Weber kettle grill. The results were always good but after seeing this video I decided to break the bird down before cooking. Results were simply perfect, juicy breast and the drum thigh combo was so easy to separate after. My wife, who didn’t like the idea of not having the whole turkey on the platter for carving, said this was the best turkey ever. We will be do Thanksgiving this way from now on.
WORTH IT!!! I have been roasting the Thanksgiving turkey for our family for about 5 years, and I've been told by multiple people that my turkey made them realize that they don't hate turkey afterall. They just like it cooked properly. But there's always room to try new things, so I tried this method. The only thing I did a little differently is rubbed the rosemary salt the night before, covered it with plastic and kept in the fridge overnight. When I sliced into this bird, I could see the difference immediately. We barely had leftovers. The grocery store has some pre-thawed turkeys on clearance the day after TG, so we grabbed another turkey, and I'm doing it again tonight
I followed this method rather than the traditional, and it was the best turkey ever. Mrs was worried, but I said trust me.
Made the stock overnight, dry brined it overnight and made the gravy with the neck meat. Cooked in just over an hour and it was fantastic.
Thank you, God bless
Glad I saw this.
10,000 videos on YT on how to cook a turkey. This is the first one I’ve seen which clearly shows how to disassemble a turkey. Nicely done!
Made this for Thanksgiving yesterday. THIS IS THE WAY. So moist and delicious. People actually asked to take some turkey breast home with them. The gravy was next level as well. I was able to completely prep the turkey, make the stock then gravy the day before and let the turkey dry brine overnight. Such a game changer to just pop the turkey in the oven an hour or two before people arrive and frees up time to spend time with the family instead of tending to a bird, carving, and making gravy.
This is the way.
This recipe is amazing. I used to hate eating turkey breast and would only touch the dark meat. I followed your recipe this past Thanksgiving. The turkey breast came out so delicious and tender. It's less than 2 weeks later and I just cooked a turkey breast only and it came out perfect again. I pulled the turkey breast when the internal temperature hit 145F. It climbed to 156F 15 minutes later. Totally safe.
I was going to teach my son how to cook turkey the traditional way until I saw your deconstructed turkey. It's a modern take, and while holding onto traditions is important, there's always room for fresh ideas. I'm going to forward your channel to him...maybe you can be his cooking Big Brother!
I would be honored! Thanks for the donation and happy holidays to you!
Someone in the comment section said it best....we have all been conditioned (brainwashed) by Norman Rockwell Thanksgiving and carving of turkey at the table. Frankly, I made my turkey long and slow and would do most of the prep in the morning...including taking apart the cooked turkey and slathering it with gravy. When family arrived we had cocktails (some) and when people were ready to eat I put the dinner rolls in the oven. Everything else was in crock pots and ready to serve. No Norman Rockwell but DELICIOUS. In fact I'm doing it again this year. Happy Thanksgiving to you.
@@thatdudecancookHey there my question is if I don't have marmite what can I use instead.
@@MemberMind891 Worcestershire sauce 👍🏼
@@MemberMind891 if you don't have it, leave it out, in my opinion.
This is the Turkey Technique I've been looking for.....and that Gravy is Holiday Gangster Style!
Also thrilled with you Temperature Limits. Started cooking as a Pro in a Country Club, where we cooked around 400 Turkeys over 3 Days.....we had Alto Shams ,and warming cabinets, but our temp limit was 145 back in the Early 80's......and the Turkey was on Point! The Breakdown of the Bird on the Front End makes it so much easier for Service. Thank You Sonny and Marcus ....I'm thankful for you two this holiday season!
Dude!!! I just followed this explicitly and it was BY FAR the best Turkey I've ever cooked (and the Gravy flat out would win a contest!). I used to Brine, then slow roast overnight in a cooking bag, with a white wine garlic butter sauce, etc. and those turkeys were always fantastic, but it took two days of prep, brining and cooking all nite! NEVER AGAIN!!! I didn't even pull the turkey out of the Fridge until around 11:30, started butchering it and went through the steps. We ate around 3:30 (Slight delay waiting on the green bean casserole, could have eaten by 3). If you needed any other validation, my wife is from Colombia and her Sister and children are visiting. They've never had a Thanksgiving dinner, never tried Gravy, etc. They were FLOORED! So Good! Thank you for this one!
P.S. I sent this to a friend in California the other day. He's already done this recipe twice (once for practice) and he feels the same way!
As someone with zero professional experience, this video seemed so awesome until I got the bird in front of me today and felt totally intimidated. Played this video in real time and got it broken down! Excellent instructions. Cooking on Wednesday for an early Thanksgiving this year. Will update!
Taking out the wishbone eliminates the fun of making a wish and pulling apart.
I just stumbled across this. My turkey is thawing in the sink. I'm so doing this!!! I'm a bit intimidated as well.
Literally same !
I love watching Stalekracker, and I love watching you Dude! My mom's always made us our Thanksgiving dinners each year, but ever since she had a stroke earlier this year she won't be able to. I hope I can make her something that will be delicious with your way of making it!
Put that on a cracker, dude!
I did this yesterday (thanksgiving 2023) but didn’t note the temp so I baked at 350. Took 2 1/2 hours but was one of the best turkeys I’ve done. White meat was juicy and tender, dark meat literally fell off the bone. I sliced the white, and used rubber gloves to just pull the dark off. So good! Thanks Dude!
I was wondering what the temp was supposed to be set at too. I noticed the first comment is his and he says 400degrees or 375 if you use convection. For future reference
OH MY GOD I am NEVER going back to roasting a turkey whole!! This is seriously a game changer! Absolutely fantastic. The rosemary salt was a huge hit, everyone was asking how I made it and raving about how flavorful the bird was. 🙌 😊
I don't like rosemary.
How long did your turkey take to cook? I know what he said in the video but curious to hear a real world account.
Nothing is better than turkey marinated in white wine, rosemary and garlic!
@@yvonne3247 it took about 1 hour and 15 minutes to get to 160° in a 400° convection oven.
@@mse7501 ahhh it’s so good! It was a huge hit at the party. I get it though, it’s a very strong flavor.
I have spent hours and hours over the year prepping the Burt, basting, checking, toiling over the Thanksgiving Turkey. U have just blown my mind. Why did I never think of that. I’ve been breaking down whole chickens since I was 11 years old. I want to rush right out and get a fresh turkey and roast one today! Love the rosemary salt. I will be doing that this year as well. Thanks for sharing your knowledge.
I learned a similar method called butterflying it. Basically you're just opening it up while keeping the pieces together (look it up, it's hard to describe lol) but when I cook it this way, I also like my stuffing to be cooked in the bird... so I put the stuffing in a roasting pan, then top it with a wire cooling rack, then put the butterflied turkey on top so the juices drip down.. it makes all the difference if you love stuffing cooked in the bird.❤
I love that tip about the bird cooking over the pan of stuffing to catch all the good stuff. The stuffing is my favorite part!
I made this last night and even though I left it a little long in the oven and was a little too generous with the rosemary salt, it was still moist and delicious - my husband said it was the best turkey he's ever had and one of the best meals he's had. The gravy is next level delish! Thanks, Dude!
I would agree that the rosemary salt can be easily over applied! Next year the ratio of salt to herbs will be more herby.
We used this method this year for our turkey. Everyone agreed that it was hands down the best turkey they'd ever had. It's a keeper, thank you!
I've been cutting my turkey down every year for the last 25; it's just easier to get everything done to perfection. I've used a recipe for Vietnamese roast duck to marinate the dark meat and my family refuses to go back to the traditional methods. Great video and Happy Thanksgiving Sonny and everyone else who reads this!
I'd love to have that recipe!
Me too!! Love Viatnamese food!
Please share ❤
Do you not marinade the white meat?
Yes, I Too Would Love The Recipe! Thank You & Happy Thanksgiving To You As Well! ❣️
ok - I followed your instructions, this is the best turkey result I've ever had. My only word of caution to the folks at home: after breaking down the turkey I used the rosemary salt on and under the skin and let it sit uncovered in the fridge for a day on a wire rack on a baking sheet. Be careful with how much of that flavored salt you use, it could easily be too much! The flavors were awesome. Thank you for this, I'll never do it any other way.
I have been watching you for years now. So stuff has gone down but you have always remained a fantastic teacher to the masses. Pure enjoyment with every episode. I'm getting your ebook for sure. Also, if you decide to take contributions for the channel, I'll be there too. But I think you've chosen a different path so mad respect. Dude, thank you for making me the hero of every family gathering. Hazaaah!
I followed your instructions from start to finish. We had the most moist and perfectly seasoned turkey that we have ever had. Was a complete hit and now the rosemary salt will forever live in my fridge. If you know you know!
I used these instructions for Thanksgiving this year and it was a great success. Everyone raved about the rosemary salt flavor and the juiciness of the meat. Thanks so much.
I started deconstructing my thanksgiving turkey a few years ago. It finally occurred to me after 40 years on this planet that whole roasted turkey usually…well…sucks, even with a brine. Then there was the revelation that the tradition of carving the turkey, especially at the table with everyone sitting around intently waiting, was nothing but a Norman Rockwell fantasy. My go-to these days is to smoke the breast “Texas style”, and cook the dark meat hot and fast on the kettle. Instant hit.
🤩
Bingo. We never carved them at the table anyway, it’s too full with saucers and whatnot anyway. People want to be able to plate and eat in a timely fashion.
Feel sorry for you! My mom's turkey is never dry and my Cajun deep fried turkey is heaven...
@@bigotonbrandfried turkey is the exception.
Turkey deconstruction would be a whole lot easier, just put it on the toilet seat
It makes for a quick, evenly cooked, and crispier turkey at the end of the day. And that is all that matters.
I typically brine and then spatchcock my turkey. First time I did that for my wife's family, they thought I was insane. I am the turkey cooker every year now 😅
The Thanksgiving turkey and gravy fell in my lap the day before the event so, after a bit of research of how the hell to cook one, I decided to follow this recipe. The turkey and the gravy turned out great. I dry brined it overnight with the rosemary salt and then made a compound butter with the remaining salt, slathered it up, and cooked it this morning. The turkey was a bit over-salted but I could've done a better job removing the brine portion or could've used a bit less of it.
Anyways, everyone enjoyed it and I had never butchered or cooked a turkey before so I just wanted to say thanks for the recipe.
I thought I was going to die when you said to get rid of the baking sheet! You got me!😂 great video, that rosemary salt is being made this year!
Definitely my favorite cooking channel. I've been watching you since you had under 100,000 subs and always enjoy your lead back style. It definitely one of the top cooking channels online right now you've come real far bro. There's a few others I like as well, but yours is definitely the most fun to watch. I'm really happy you're getting successful
Made this today. First time separating the parts of the turkey. Cooked perfectly and family loved it. Thanks dude!
yaay for U!
Very suspicious. Just a tad too happy in that kitchen.😊
How long did your turkey take to cook? I know what he said in the video but curious to hear a real world account.
The breasts and wing s went for 37. The legs and thighs were an hour and 6 minutes
I can't wait to watch your method for additional tips and tricks. I've been breaking down my turkey and roasting the parts with an herb butter under the skin for the last 4-5 years. I usually go for a 14-15 pounder and cook it at 425⁰ for about 75 minutes. I've never cooked a better tasting turkey.
I spatchcocked my Turkey last year and the family loved it and it really sped up the cook. I think I will follow your lead and section it out and go for the homemade stock. More time on stock, but way less time on the turkey once it's all pieced out. Thanks!
I’ve cooked a few hundred turkeys as a camp cook and am always looking for new techniques like the charcoal BBQ spatchcock method. I’ve always cooked my whole birds breast side down or Navy style which keeps the white meat juicy as it’s self basting. I also do a simple salt brine the day before.
I carve the meat well before serving and chill it. At dinner time it’s arranged on platters and warmed.
This was great content.
Deffo going to try the neck meat gravy with marmite next time! Also going to try the herb salt dry brine!
brining works. My Mom cooked a million turkeys and when she had my brined turkey and dealt with the shock of how juicy it was, it dang near wrecked her whole "I'm a great cook" identity....but this method may be next level. It makes SO much sense. I mean the bones, the various part sizes, they all are impossible to cook properly attached. Also, it is impossible to brown all the various parts properly when they are attached. good stuff.
@@douggraham8825 alternatively I saw a michelin star chef method of roasting chickens whole, they poach the whole bird in chicken stock at 140 degrees to effectively sous vide the dark meat and add flavor. Then both meats are done at the same time, and the stock on the outside basically creates browning. Further, that stock can still become gravy, saving extra stock for later by freezing.
Okay Dude! I tried your recipe and cooking technique for my 2023 thanksgiving dinner. And omg! Spot on! The turkey was very tender and juicy like you said it would be. I tried your Brussels sprouts recipe too. My guests were blown away. I will never cook a turkey the traditional way. Thank you for all the cooking tips.
Just finished, using this method. I watched the video about a dozen times, made turkey (wet brined first), rosemary salt, and gravy. Everything turned out great, though a bit salty, might not have rinsed the brine enough but it was moist.
Loved the cut up first method, and the breast removal was easier than spatchcocking.
Thanks again!!
Just tried this recipe and it turned out great!! Oh wait, this video just released 15 minutes ago…
Love this! Reminds me of Southern BBQ style. A couple tips from over the years for a traditional bird.
1) I remove the giblets and neck and rinse my bird.
2) Take 2 sticks of butter and make a soft-butter seasoned spread (salt, garlic powder, rosemary, whatever you like).
3) Lift the skin where the breasts are and slather that butter mixture under the skin all over the breasts and really work it into as much of the surface area of the bare meat as possible while not breaking the skin. Then slather the rest all over the outside of the bird.
4) Add 1 stick of FROZEN butter to the inside of the bird (trust, this bird finna be moist).
5) As you are cooking the bird and checking temps baste the juices from the pan into the cavity and onto the bird.
6) If temps are low but color is high cover with aluminum foil to prevent more browning (usually wings and top of breasts, don't do this until it has a nice darkish color).
7) LET IT REST (I do 20 mins.).
I usually start my turkey on a V roaster, starting breast side down, then rotating. This year, I'm cooking 2 turkeys; I'll be doing the smaller one on Wednesday, via this method!
Stealing this
1) No, do NOT rinse your bird. That was proven wrong long ago. 2) You've taken Dude's quick method and made it quite long. 3) With instant read thermometers, you don't go opening and closing the oven door. That just reduces the temp by 50 degrees and prolongs the cooking. The whole point and beauty of Dude's method is to reduce time, increase simplicity, while improving taste.
@@SuperLinkDaddy1 after working in beef and poultry packing plants over the years and knowing all the acids that get sprayed on the meat your not going to tell me not to rinse anything off with water and if cooking your meat to the proper temp if it doesn't kill anything that's in your water I would not even bathe in that water
Sounds about the way I do it. But whole very easy. But I am considering trying this. A bit intimidated.
Dude! It's now Christmas and one of my daughters is still raving about this turkey I made on Thanksgiving! I've been making our turkey for 36 years, and we're never going back to the old way. None of us like the breast meat, but this was amazing. My son got married a year ago, so I'll be teaching him this method to cook it.
We just finished our Thanksgiving 2023 meal. Your turkey and gravy - along with rosemary salt - were amazing. Thank you. Happy Thanksgiving!
This video made my heart smile!! 💓🥰 Thanksgiving is my favorite holiday, and I love a great turkey dinner! Thank you for the time and energy you all put into making this video! God Bless!
I made this yesterday. It was delicious! I even made the rosemary salt! It was very flavorful and smelled so good.
Everything came out perfect. The gravy with the neck meat was phenomenal. It was the first time I’ve cooked a turkey!
Thank you for sharing your experience and expertise.
Everything came out so good!
I will 100 percent make this again next year.
Best turkey I've made, moist and tender along with divine gravy made from turkey stock. Making turkey stock eliminates need for refrigerating stock parts for turkey soup, etc., usually made a few days later. Saves a lot of room and clean up time. I'll cook with the same method next year--thanks.
I made this for my family on thanksgiving and it was a big hit even my 10 year old niece liked it and that is saying something. It was a breeze and allowed me to time the rest of the meal perfectly. Thank you so much. Love your channel
Hey Sonny, in years past, I have brined my turkey in order to make sure it's tender and juicy. I just bought my turkey yesterday and I'm gonna try your method. It looks so much easier to make, not to mention carving. My turkey is usually cold by the time I carve it after cooking. Also, I have tried so many of your other recipes including the chicken skin of the sea salmon, seared steak and best of all, your Rosemary Salt! I season EVERYTHING with it! Thank you so much and keep up the great work!
This looks really good, gonna go get a fresh bird this weekend for a test run, fix it up just like this and if it turns out half as good as it looks, the fam will love it when I get ‘’em all here for Christmas. Gentlemen thanks for what you do
@@Ramen7810 will do my friend! Could only score a frozen bird so I ordered a fresh one from the butcher shop, I’ll have a report for you soon, cheers
First time cooking the turkey myself this year, gave this with the rosemary salt a whirl, best turkey I’ve ever had and so easy. Thanks for this video!
I have always avoided cooking turkey for TG for years, but after seeing this method you have made me want to try it again. I've been scared of making a dry turkey or under cooked one. Now I I feel better about it. Thanks so much for sharing your method. I hope mine turn out as juicy as your. Have a Happy Turkey Day. Many Blessings 💖🙂🦃
I used this recipe yesterday, and was told that this was the best turkey they had ever had and that they didn't want turkey again unless I was making it.
This is a great turkey prep video. I'm going to do this because we are mostly a dark meat family and sometimes you can just get extra thighs and legs at Whole Foods. Just FYI on the gravy issue: if you don't have Marmite, add a few Tbs of soy sauce or even better, Hoisin Sauce or Oyster Sauce, for extra Umami flavor, additionally I always add either brandy or sherry for extra acidity. My gravy is always a huge hit at every holiday event.
Great tips!! I started adding Soy sauce to my gravy and whiskey started sneaking in there too! My family loves it
Acidity -- that's the ticket!
First time roasting our turkey this way; never going back. Not only was it sooo much easier to roast, but the serving, clean up, and preservation of everything was so easy. The flavors, the textures, all were amazing. Thanks so much for teaching us a better way. Happy Thanksgiving. From Mexico City. ❤
Followed all of these instructions for the dinner I cooked for my wife and her parents. It was absolutely amazing. My first rosemary salt, after watching a few of your shows. It was a hit, you were correct! Marmite in the gravy was delish. I even got 2 batches of stock with all the drippings and bones, which will go for some Turkey Oyster gumbo this weekend. Thank you, sir.
This is by far the best turkey breakdown video I’ve ever seen. Great job Dude! You rock! 😎
Made this today for dinner at my father in-laws. Everyone liked the turkey and dressing. Turned out at advertised. Good recipe.
Tried your method of preparing roast turkey for today's Thanksgiving for the family. It was a total success, and unlike other years, it was pulled off stress free. Fine stars to you.
.
It's Tuesday night, two days before Thanksgiving and I just made the Rosemary Salt.
I have a Vitamix with the spice attachment.
It looks a little finer than your cooking demo, but it clumped very nicely.
Thanks for the weighted measures. That is a blessing.
The only thing I would suggest is that you create a candle with this scent.
It is amazing.
The salt recipe here is different than his original salt video
This is my current method. This year will be my 3rd year in a row, I also did it about many years ago when I was trying different methods. Smoking, deep frying, bringing. Its my favorite method. AND, I have left over stock when done. Last year I reduced it ALL down to a gravy, a turkey demi-glaze. Spectacular. Turkey comes out like giant broasted chicken, crunchy skin, dripping with juice. Took breasts off at 138 because it was going to sit in a warm oven for an hour. If not take it off at 143-145. So good.
Followed this recipe this year, and I've got to say that I feel like I'll be doing this every year from now on. I love having the availability of making fresh turkey stock before Thanksgiving while the cuts are dry brining in the fridge (Yes, I made the Rosemary Salt as well!). I did end up having to sear my turkey breast to crisp up the skin, but everything was incredible! Used turkey neck meat for the gravy, as well as the wing meat that I pulled out of the stock, and added some rosemary salt. It's so good!
How did you sear the breast?
@@macobats The skin wasn't as dark or crispy as I wanted, so I let the breast cool on a rack for 10-15 minutes. I used my cast iron to sear the breast skin-side down on medium heat until I got the result I was looking for. Didn't really overcook the meat, either!
I've been quartering my bird the last couple times. I like all your little tips & tricks, especially the rosemary salt. Best recipe I've seen so far! I'm doing it! Thanks!
Made this for thanksgiving- the rosemary salt it the BOMB! Best thing ever- so tasty!
0:30 That giant bird bit was great!
That thermometer with the ambient sensors is a game changer. Especially useful for smoking/ grilling.
I made this yesterday and it was amazing! I love your channel and you are a great instructor. Thank you for sharing this recipe!
Great video. The pre-trimming of the turkey is a great idea. The rosemary salt looks amazing. Not a fan of gravy but that gravy looks incredible. The turkey looked perfect. Well done.
When I’m done making the amount of gravy I need for whoever’s coming over. I always put it in one or two thermoses, stays piping hot and ready whenever you need it.
Great tip!!
I put mine in a small crock pot
Super excited for this. Spent all day prepping everything, now we're in the oven 🤗 thank you for your videos! I love trying your recipes and you make it all doable 🔪🍽
I tried this for thanksgiving, my first time cooking turkey and I think it was great! Everyone was super happy, the turkey was very juicy!
When making the roux for gravy I use the fat that rendered from the turkey. I will try the cut up method next time I roast a turkey.
Turkey fat is great! I’m just a sucker for butter
@@thatdudecancook I'm a sucker for butter, too. As a single person, I use almost a pound a week. But it needs to be said: Using butter in a gravy with the turkey stock isn't kosher. I am not Jewish, but I think that jmfogarty's alternative is something important for many people. It doesn't matter to me, but it might be worth mentioning.
I told my family I'm going to cook turkey this year because we never do. I'm going to show them it can be great@
Followed this video for my thanksgiving turkey this year and it’s been the best one yet. That rosemary salt is a game changer!
My family does individual cornish game hens for thanksgiving, but this is the technique I'm going to employ this year. I think it will come out perfect and I'm going to try it.
Do it on a cornish hen😂
Beautiful! I do the same except I cook the pieces in the sous vide. Then crisp them for a bit in the oven. Incredibly tender and moist!
Great video. I'm pretty good at making gravy already and I use a slightly different roux-making technique, but I've never tried adding Marmite. I actually like that stuff (in small quantities), so I look forward to trying this. Thanks!
This method was AMZING! I will never cook a whole turkey again. And the gravy was to die for. Thank you!
Cooked the bird first time pre-carved per your recipe and it came out fantastic! Thanks much
Thank you for this video. I made my turkey this way for Thanksgiving and it was spectacular! I have no turkey left and it was a 20 lb bird. The rosemary salt was a spectacular success as well.
Thanks... I'm normally a turkey spatch-cocker roaster but I think you have changed my mind with this video. I'm excited now and think I may try making the rosemary salt. The fancy thermometers are a bit out of my price range but they are cool! I have a wired dual bluetooth thermometer set up I will keep using till I can afford a wireless-wireless thermometer. Happy 2023 Thanksgiving everyone!
You are the best teacher I've ever seen. I'd give almost anything to do an apprenticeship with you. Blessings Dude!!
I can’t thank you enough for a wonderful, moist turkey. My whole family loved it. THE BEST.
Never seen turkey cooked like this before. But after seeing your method it makes absolutely perfect sense. I’m going for it this thanksgiving. Thx
Learned this method from the Tasty channel 5 years ago and it is hands down the best method. I suggest watching that video along with this one as both go over points differently and each with their own explanations. I will be using some points from this video for this year's Thanksgiving.
This thanksgiving I made the first turkey I’ve ever made for my whole family and it was wonderful. Thank you for this
This recipe made the best turkey I ha e ever cooked for Thanksgiving! The only substitution I made was orange zest instead of lemon. Awesome video!!! Thanks!!
Credit where credit is due: I used this recipe yesterday and it turned out amazing. I'm a girl, so chopping up the turkey into bits was pretty icky. But getting past that, the seasoning, the stock, and the turkey neck gravy, all of it turned out super delicious and better than what I'm used to. I don't mean to sound snooty, but this version actually had FLAVOR. I could taste something when I bit into the meat, instead of it just being dry and kind of bland. I don't think I can go back to traditional turkey recipes now.
I also used the spare rosemary salt in fresh bread I baked, and that turned out amazing as well!
This recipe rocks! I've never cooked a turkey before and this was my first attempt. It turned out amazing and my husband couldn't get enough. Thank you
I started spatchcocking my turkey about 2 years ago. This is easier. I also place a clean towel under the turkey as I dismember it to reduce slippage. The microfiber towel is a game changer for me and my arthritic hands.
I add Kitchen Bouquet in place of the Marmite. Same idea, they give a umami note. I don’t make gravy without it.
Thanks, Sonny!
I just subbed. The videography of the detailed removal of the wishbone segment was fantastic. I love how you seasoned the bottom-side of the meat first, making the top side easy to evenly season. Removing the breast meat before slicing across the grain no matter the cooking technique is how it should be.
Microfiber towels shed their synthetic fibers over their lifetimes. Some are randomly better or worse than others. People who wear eye glasses can tell you that these synthetic fibers can be seen on their lenses. I have given up on kitchen towels with microfibers in the blend, as these towels cling together in the drier in the most annoying way, needing to be peeled apart.
I never use micro fiber cloths. Hugs
I was feeling alarmed about those microfibers as I watched. Glad you brought it up.
Microntowels aren't supposed to be put in the dryer they are supposed to be hand dried..
They last longer and hold better
@@jefferyneedham1581 Yes, small microfiber towels are best hand washed and air dried. However, microfibers are often used as part of a blend in dish towels, which are intended to be machine washed and dried.
Thanks for this! I tried your twice baked potato recipe for this the other day, and it was delicious! I'm not on turkey duty this thanksgiving, but I would love to try this sometime!
Did this for thanksgiving. It came out perfect!
This is one of very few things that I don't know how to cook; I am following every direction. THANK YOU AND HAPPY THANKSGIVING!!🦃❤😊
Dude, Sonny! You can cook, and Marcus can shoot! Together you make learning to cook fun! Drawn and quartered it is this Thanksgiving! B
I read this and started hearing Fleetwood Mac
I did your turkey and gravy and salt. Everything was excellent. I’ll never do the turkey my old way again. Will you be doing a video on how to cook a prepared ham for Christmas?? 😊
The finest cooking show; his influence is evident among all the emerging TH-cam cooks.
@THATDUDECANCOOK, I incorporated your technique to cutting up the turkey, had never done that much less thought of it, made the salt brine, did what you said, roasted the carcuss, then made the turkey stock, let me tell you, it was darn tasty, I really have never liked the way turkey tasted because too me it's always tasted gammy, cooked it, made the gravey, had to sub some ingredient but never the less came out lip smakin good, used the stock for one of my other signiture dishes and man oh man, was the talk of the night. I will reuse this salt method for maybe a roasted chicken, but its insanely that delicous. I always try recipies that I like and they always don't turn out the way they are supposed to, because well, they are fake, but not yours, its authentic, Thank You.
Cooked a 27-pound turkey in an hour and a half. Everything was perfect. Didn't have marmite for the gravy, so made it without. The gravy was good but needed some umami. I might try soy sauce the next time. Thanks for this recipe, it is the most logical way to cook turkey.
Thanks for the great recipies for this Thanksgiving dinner. We loved the new flavors.. Best wishes for your holidays!