Sam, I think it’s great that you are calling attention to winning the LA house, but realize that a disabled person or an elderly person (living on a fixed-income) could not afford the insurance, taxes or utilities on this place. 🤷♀️
Sam, this was the most informative and demystifying tutorial on the daunting Thanksgiving turkey prep. I'm 69 years old and have only attempted cooking a turkey solo in 1990-- which is also the night I went into labor before my second son arrived. It was Total disaster. Poultry pink and inedible. (Son turned out fine, though.) At last I understand the dynamics of defrosting. Timing is everything. Sometimes that takes decades to learn. 😉
Wow! Thank you for taking the time to show start to finish. Spatchcocking a turkey is the way to go based on size and ease of cooking. The camera crew is first rate!
Great! -- If you roast the bird on a rack, over a deeper pan, you can add the neck, and backbone, to the roasting pan. They will be cooked, browned, and ready for any contribution to gravy/sauce. No need to cut and brown in a separate pan. -- ALL veggies for dressing ... or, whatever dish you need them ... can be chopped a couple of days in advance. Make things easy on yourself. I put veggies, for dressing, in a zip-lock IN THE SAME BAG, to let the flavors blend. -- Freshly sliced mushrooms add a great deal of flavor to a dressing. This might decrease the amount of broth you add to the crumb mixture. Just add a bit at a time, to gauge it. Happy Thanksgiving!
Thanks for your videos Sam . My name is Pepe Castellano and I am a Spanish sefard , born and living in Madrid for hundreds of generations. The way you explain your recipes makes me mouth-watering. By the way , your british accent explaining a full English breakfast is inimitable.
My wife and I prepared this entire Thanksgiving spread for our family’s! It was a huge success, it was our first time cooking a turkey, but we knew we could trust STCG!
My wife and I hosted for the entire family for the first time since we got married in 2015. Followed your recipe for the whole meal and everyone loved it. Thank you so much for making our holidays special.
This video saved our Thanksgiving! We have had a dry turkey for 33 years of my life, I am glad it didn't become 34. My boyfriend Josh was real excited about it, like he always gets with your videos, so then I got my Mom on board. She just recently got surgery on her hand so she had the neighbor come over in the morning before he went to work and start the cutting process, she finished it off, laid the paper towels on the floor, took a baking sheet and stepped on the 18lb kid until he crunched. Best turkey ever.
You guys have totally changed our Thanksgiving for the more betterer! You are inspiration to me since my aneurysm caused me to change, I now cook again! Thank you, keep up the foul language, bantering back and forth and being yourselves as it is just like my family. The whole family now loves your channel! My family is from Canada, eh, and when you say out I hear my family up there. Thanks for the good memories, old and new. Max, excellent filming, Chance, wow those eyes and Sam, you and your restaurants are true winners, keep it up! Love you all!!
Although I have always made a good turkey and I always wet brine for 24 hours, this is the first year I smoked one. It was so awesome. Best ever. I followed your stuffing and gravy recipes. I swear, I have never had anything like it. For the stuffing I used Chorizo. The stuffing had just the right amount of kick. Perfect. The gravy was out of this world.
.....even before he said it - "that's the biggest thing I've ever seen"......I said, "That's what she said" ! ...... I laughed out loud and then Chance said it ! This long-running gag on this show is bound to go down in history......that's what she said.......how childish, but it still makes me giggle with delight !
Cooking with excellence. Just did Thanksgiving Pre-game. Dude, the turkey was almost fall off the bone tender, the stuffing was savory and the gravy was what dreams are made of!!! Rock star in the kitchen, thanks Sam!!!
Sam, Max and Chance ….. watching and listening to you spatchcocking that turkey made me bust my surgical stitches … OMG I laughed so hard … Happy Thanksgiving to my three-day-a-week entertainers! You guys have helped me cope these last bunch of weeks …. I can’t thank you guys enough and wish you the VERY BEST!
I've watched your turkey technique several times now. I'm determined to try that this year. I've never made a turkey before. Thanks for the great tutorial!!
So my wife and I made this dinner 100% through. Every part and well all I can say is………..the whole family loved it and honestly said this is the best thanksgiving dinner they have ever had. Wish we made more first time in my life we did not have any left overs. Some of our family went out for thirds!!!! Thanks Sam this will become our new tradition!
Used your videos for last years (2020) Thanksgiving and it work out fantastically! Will be using this one for 2021! As always Sam, you and your boys create outstanding/quality videos that keep my household eating well! Forever a fan!
My 94 year old grandmother uses a dressing recipe that has roasted chestnuts. The recipe was her mother's and came with them when they moved from Holland. It is absolutely the BOMB!
You know how they say 'the way to a man's heart is through his stomach', right? The same works in the other direction. If a woman can find a man that can cook well, she'll know he's a keeper, but you still have to be the rest of the 'man' that she's after, whatever that is.
Have to give props to Alton Brown and his show "Good Eats". It is where I first saw the method of brining and cooking the turkey using the foil tents. I have cooked many of them, over the years, using this method and they always turn out great ! Thanks to STCG and crew for keeping this technique alive !
Been making sausage and apple dressing for years with the sage breakfast sausage and its amazing!! Oh boy I'm so excited for Thanksgiving.. #thankyoupilgrams
Thanks to you Sam I have taken the plunge into making my first turkey ever! You made it look so easy I had to give it a shot! My spatchcocked turkey friend is sitting in the fridge brining as I type this. Thanks again for the awesome thanksgiving tutorial👊🏼
Sam, thanks for taking the time to visit with my parents yesterday at Graze! You were the highlight of their trip to San Diego! Also, thank you so much for the video you made for me.. you made my day as well ;) Please keep doing what you do! My whole family enjoys watching! - Hunter
You guys are always so over the top, which is cool and fun, but this is a solid instructional video. Me personally, I'd do one turkey, stuffed, in the oven and another spatchcocked and brined on the smoker. Then I'd have leftovers for a couple weeks, and come Christmas, I'm looking at a big bone-in ham, a roast beef or something like that.
Happy Thanksgiving Sam and Crew. The only thing missing was the baked beans and the cheesy corn. I have spatchcocked a lot of chickens but never a turkey, going to have to give this a try. I can do it on the grill or smoker and have the oven open for other goodies.
I just wanted to say thank you for these amazing recipes! We just finished Thanksgiving dinner and your maple carrots were a highlight of the meal only over shadowed by a similar version of your exquisite mashed potatoes! I did my turkey the same way you did except I used a treager and it was one of the best turkeys I've ever had! Thank you for helping to make my holiday incredibly!
Sam. This thanksgiving I wanted to thank you and your boys for making it a great year. In food, laughter, and discovering new and fun ideas for us all to enjoy. It’s been great watching your channel grow and I wish you and your family all the health and wealth you well deserve. toh.
I cooked your spatchcocked roasted turkey (wet brined), gravy and dressing for my crowd yesterday. Turkey had unbelievable taste and, I know I'm not to say it but MOIST! Dressing was in it's own league and the gravy was the best I ever made! Your recipes are easy to follow and taste amazing. Thank you for making me a better cook and helping me to eat better!
I gave up on the frozen turkey defrost crap. Fresh bird or fresh bird parts. Same stores big chain same time of year. What a game changer. You just start as you start. So much less stress and the taste... So good.
I started spatchcocking any bird I make like 3 years ago and I can't do it any other way now. We are doing a friend's giving this year and I'm making dressing for the first time well I should say I'm making sausage dressing thanks to you. Haha love you guys and the show! Hope you have a great holiday with your family!
@@damien1781 OK, well she probably just dumps a bunch of canned stuff into a casserole dish and bakes it. That doesn't mean making it fresh isn't good, or that being white has anything to do with it. lol
Dude! I made the turkey and gravy; my wife did the potatoes. I'll never cook a turkey any other way. Cooked it at about 380 on the cold side of the grill. THE BEST!!
Hi Sam, I make a very different stuffing. My veggies are onions, celery and green pepper cooked in butter until tender. When I first started doing thanksgiving stuffing I couldn’t get the next ingredient fresh so I used canned. It’s mushrooms! I add 1 8 once can sliced mushrooms with the juice to the butter veggies mix, 2 cups water and 4 cubs of chicken bullion, let it simmer for 10-15 minutes to reduce and blend the flavors. Croutons weren’t available here either but we have a dried toast made by a company called BIMBO of all things! Break up the toast into medium large pieces. Add the butter/veggie and mix. After it cools down stuff the turkey and bake. But since you do the turkey differently put the stuffing in a baking pan, cover with foil and bake at 350 for 30-40 minutes to blend the flavors. I bake any stuffing that doesn’t fit in the turkey. Wanted to share our family favorite with you since you have shared so many of yours with us!
Though turkey is not that common in my country as a festive meal, you made me interested and my mouth watering. I will try to do it by your instructions next years christmas. You explained clearly, how to do it. Let's call it: "Turkey for dummies"! (Also your "Best way to cook a Thanksgiving turkey" is amazing) Though I am not the worst cook ever, some things SEEM way over me. My grandmother did those "complicated" things on holidays, but you gave me the self-esteem to try it. Thank you!
Just wanted to say I spatchcocked a bird and made your sausage stuffing last year and it was VERY well received by my sister-in-law's family. I had to look this video up again for reference. Your videos always make me extremely hungry, so I have to watch in moderation lol. Make America Cook Again!
That all looks great. You were killing me with the CPR comment as when I was an Firefighter/EMT I did CPR to many times to remember and always cracked a rib or two depending on the age of the patent, also I had surgery yesterday and did the scoot from the gurney to the table thing. You really killed me with the Alien/dick comments LMAO. Over all I am thankful for being alive and cancer free now and for your channel.
My wife is an RN, and has told me, flat out, that if you didn't crack a rib during CPR, you did it wrong. I don't know whether to take her seriously or not. But, if CPR helps you spatchcock that bird, do it. Crack all the ribs.
Sam!! You changed the game on our Turkey with the salt brine and herbed buttter!! It’s been 7 hours since we had our dinner and the fam is still gushing over the bird! Thank you sir!
Awesome job, Sam. I mostly appreciate your gravy instructions. Turkey is just a delivery method for awesome gravy. I bought a small 14 pound bird today. I usually spatchcock it, as you did. I will definitely try your gravy method.
Onions, butter and celery cooking in a pot is my favorite Thanksgiving smell! It’s the best! We cook the giblets and the neck to make a broth than we add it to the stuffing mix and all the onions and celery. But your version looks awesome!! 👍🏻👍🏻❤️❤️✌🏻✌🏻✌🏻
So I made this with a spatchcocked chicken, did the potatoes AND the gravy. Only had the backbone for the gravy, but holy cow 🐄 it added so much more flavor than just pan drippings alone. I love Sam’s recipes! This was the best chicken I’ve ever cooked. Perfectly moist, juicy, and flavorful. Thanks Sam!!!!! 🤩
1st. You Rock, love the show! 2. I love the venue, cooking outside, Max and Chase. 3rd, I’m a former chef, however I suffer from a rare disease that renders me unable to cook from time to to time. I help to also cook and take care of my mid 80’s parents. So, your show comes as a relief, as well as handy here in Birmingham, AL. Thank you… and please try and cut back on the omfg! God Bless You and Your Family Sam!
New ways for the bird!!!!! I love cooking and have been since i reach the stove top from a milk crate as a necessity per pops... Buuuuut I gotta say i was always like eh shy to stuff such as neck gravy.... but I been rockin with yall a few years now. Yall never disappoint and food alllllllways slaps Sam... so this year neck and Spine gravy (😎🤣), prob those carrots and with the spatched turkey. I been wanting ways for the bird and just never done this.. THANKS KEEP EM COMING!!! Jeremy D.
Might I suggest some or all of these in the dressing? Tangerine juice & zest Chicken liver Red currants White wine, Madera, Marsala, Port or Sherry Corn bread The inner white celery leaves Onio PSRT Apple, diced I tried wild rice once and the surface dried out and hardened into little pebbles. The corn bread might do the same. Covering with foil might fix this.
Sam etal,' I cooked this turkey as described and my family said " best turkey they've aver had." juicy and amazing flavor, and the gravy to die for. Thanks from this home cook.
I’ve done at least a dozen turkeys in my life and I have forgotten about and cooked the bag ‘o organs in it at least half of those times! Nothing bad has ever happened as a result, other than the laughter and jokes that ensue at my expense. 🤣
can we just appriciate that sam has to do this over again in 4 days for the actual thanksgiving? he literally gonna be makin 2 thanksgiving meals within 2 weeks. now THATS dedication.
The parson's nose is the best part of a chook, according to one of my grandmothers. When we had her over for dinner and mum cooked a roast chook, Gracie got the parson's nose. Use your giblets/innards in your gravy. I'd probably chop the wing tips off and use them in the stock, too. I do that with chicken, but a turkey is a bigger bird... I'm a big believer in keeping the peel on potatoes. Extra flavour and all the vitamins and minerals. Swap the Soy sauce for Worcestershire sauce.
Wow, Sam! I do Thanksgiving every year - and quite well, if I do say so myself - but I’m absolutely doing my turkey, gravy and potatoes your way this year.
I did the spatchcocked turkey for this Thanksgiving. Oh my! Turned out perfect and super easy. 14 lb bird done in a little over 2 hours and super juicy. This is my go to technique from now on.
I want to say thank you sam the cooking guy ever since i have been watching your youtube channel i have gained more confidence in cooking and trying what you make for my familly and they always love it.
I made the spatchcocked turkey this year, as well as the mashed potatoes and gravy following the instructions from this video. I have hosted a half dozen or so Thanksgivings, and I am a pretty decent home cook, but I felt I really hit a home run this year. Thanks Sam, love what you do and have always enjoyed everything of yours I have tried to recreate.
Watched this Wednesday morning, so had to stick with a 12-hour wet brine or 20-pounder, but had never removed the backbone and compressed the bird before - such a better way to cook and carve! Oh, and my gravy "Sam's way" was to die for! Love ya, STCG!
This honestly is how I make my gravy, but the soy paste just changed my world!!! I need more COLOR and will help so much with the umami factor instead of just more salt, LOL!! Thanks Sam, you just helped make my gravy better, I love it!! 🙏🙏🙏
Sam a couple of weeks ago my wife and I made a turkey just like you said in his video...Best turkey we have ever eaten....we re going to do two at Thanksgiving..thanks for the receipe
Hi Sam, thank you so much for the turkey recipe, I brined it the day before, low and behold we ran into some family drama on thanksgiving morning that caused us to have a pretty late start to the game (i.e moving all the food to a different house). If I hadn't tried your recipe, the turkey would've taken way too long to cook =thanksgiving cancelled. Thank you so much again, I was also told this was the best turkey everyone had had thus far, so double success!
Well I’m going to add another comment now that Thanksgiving is over. Sam I got a tell ya, the tip on making the gravy was out of this friggin world! I’ve been doing that for years with the turkey parts -including the Duppah- but I never added the vegetables or made the rue to thicken it up. Bravo! I couldn’t believe how much turkey flavor came out of this gravy-as good as the straight up drippings. Since I spatchcocked the bird on the pellet smoker I didn’t get any gravy and your tío on this worked like a charm! Thanks for all the great tips. I even tried a couple of your items on the leftovers, bravo again. Keep up the great work and creativity, ...Mac in East County
Sam... as a fellow Canadian I'm hurt that this wasn't uploaded in October. How dare you. On the real though thank you for this vid. Saving it for next year!
Weird that this meal is such a big occasion when us Brits do it every Sunday in the form of a roast dinner 😂 I'm Veggie, but even the Turkey looked amazing, love the work!
i like my stuffing similar but with 1/3 lbs each ground chorizo, ground beef, and ground pork, then stuff it in the bird, freaking amazing, no seasoning needed as it gets some from the bird. great video kid
Brussel Sprouts (Bird Heads) Carmelize in neutral oil Add butter Lemon juice and mabee some zest Fresh grated nutmeg A few red pepper corns A little salt
Up here in Canada our Thanksgiving has already been celebrated but I will try some of these methods when I make Christmas dinner this year. I especially like the way you make your gravy Sam. Thanks for posting this video, I appreciate that a lot.
I’ve been cooking Thanksgiving for a couple decades, (mom and grandma did it before), and now my kids. It was so fun watching this! I love Thanksgiving ❤️
You like suggestions, I've been baking my bacon, with flour, ever since I saw it on your video. To help the skin crisp up on chicken and turkey, before you dry it off, set it in your sink and pour a pot of boiling water, over the skin. The skin will not get crisp, until the fat has rendered out of it. Pouring boiling water over the skin will render out the fat, you can watch the skin shrink, when the hot water hits it. Now, the skin will crisp faster.
Not being mean but you can tell you are not from the south, but I like what you have done and in process of upgrading my kitchen tools. You have inspired me.
Sam & co, I decided to whip up some Thanksgiving dinner for my partner and I after seeing whole turkeys on sale - OMG your suggestions were incredible. Low stress and delicious. I normally barely touch gravy, but I could drink this one straight. Thank you!
Fantastic. Thanks for the great ideas and techniques. The irony of one of my favorite Canadians teaching us how to cook a thanksgiving dinner isn't lost on me. Cheers
For your chance to win the LA house and support a great cause, enter at omaze.com/stcg
Sam, I think it’s great that you are calling attention to winning the LA house, but realize that a disabled person or an elderly person (living on a fixed-income) could not afford the insurance, taxes or utilities on this place. 🤷♀️
I've always heard that Omaze giveaways are a scam. Is this true Sam?
@@jennifersteele7551 you can choose a cash prize instead of the home
You are an amazing cook. I love your style of cooking. ❤❤❤
I had 2 ads for paper towels during the video thank you very much.
Sam, this was the most informative and demystifying tutorial on the daunting Thanksgiving turkey prep. I'm 69 years old and have only attempted cooking a turkey solo in 1990-- which is also the night I went into
labor before my second son arrived. It was Total disaster. Poultry pink and inedible. (Son turned out fine, though.) At last I understand the dynamics of defrosting. Timing is everything. Sometimes that takes decades to learn. 😉
thanks Meryl for the comments, and oh my god this was so funny
Hosting thanksgiving for the first time this year needed this
I love Sam. He helps me not eat the same shit all the time tbh. He's inspired so many dishes in my home and we love it. 🖤
Me too! That’s exactly the comment I wrote 😂 good luck hosting!
Go for IT! Me to and it wil be our first ever. Where we live (Netherlands) it is not so common, only the people who American do it I guess.
I love everything this guy makes and in the manner in which he makes it
Well said sir
Me too, he’s very raw and authentic
N eats it
Oh hell yeah hes funny as hell 1 of the best on youtube!!!!
Made me love cooking🧑🍳
Wow! Thank you for taking the time to show start to finish. Spatchcocking a turkey is the way to go based on size and ease of cooking. The camera crew is first rate!
Great!
-- If you roast the bird on a rack, over a deeper pan, you can add the neck, and backbone, to the roasting pan. They will be cooked, browned, and ready for any contribution to gravy/sauce. No need to cut and brown in a separate pan.
-- ALL veggies for dressing ... or, whatever dish you need them ... can be chopped a couple of days in advance. Make things easy on yourself. I put veggies, for dressing, in a zip-lock IN THE SAME BAG, to let the flavors blend.
-- Freshly sliced mushrooms add a great deal of flavor to a dressing. This might decrease the amount of broth you add to the crumb mixture. Just add a bit at a time, to gauge it.
Happy Thanksgiving!
You are totally right about the necks for gravy, but there s a different taste from baking it to brown, or top of stove browning. Happy Thanksgiving!
Thanks for your videos Sam . My name is Pepe Castellano and I am a Spanish sefard , born and living in Madrid for hundreds of generations. The way you explain your recipes makes me mouth-watering. By the way , your british accent explaining a full English breakfast is inimitable.
My wife and I prepared this entire Thanksgiving spread for our family’s! It was a huge success, it was our first time cooking a turkey, but we knew we could trust STCG!
My wife and I hosted for the entire family for the first time since we got married in 2015. Followed your recipe for the whole meal and everyone loved it. Thank you so much for making our holidays special.
Everything that Sam makes looks incredible 🔥
It really does!
This video saved our Thanksgiving! We have had a dry turkey for 33 years of my life, I am glad it didn't become 34. My boyfriend Josh was real excited about it, like he always gets with your videos, so then I got my Mom on board. She just recently got surgery on her hand so she had the neighbor come over in the morning before he went to work and start the cutting process, she finished it off, laid the paper towels on the floor, took a baking sheet and stepped on the 18lb kid until he crunched. Best turkey ever.
You guys have totally changed our Thanksgiving for the more betterer! You are inspiration to me since my aneurysm caused me to change, I now cook again! Thank you, keep up the foul language, bantering back and forth and being yourselves as it is just like my family. The whole family now loves your channel! My family is from Canada, eh, and when you say out I hear my family up there. Thanks for the good memories, old and new. Max, excellent filming, Chance, wow those eyes and Sam, you and your restaurants are true winners, keep it up! Love you all!!
Although I have always made a good turkey and I always wet brine for 24 hours, this is the first year I smoked one. It was so awesome. Best ever. I followed your stuffing and gravy recipes. I swear, I have never had anything like it. For the stuffing I used Chorizo. The stuffing had just the right amount of kick. Perfect. The gravy was out of this world.
I like how Chance said “That’s what she said” like it was a question he didn’t want to get wrong.
.....even before he said it - "that's the biggest thing I've ever seen"......I said, "That's what she said" ! ...... I laughed out loud and then Chance said it !
This long-running gag on this show is bound to go down in history......that's what she said.......how childish, but it still makes me giggle with delight !
Cooking with excellence. Just did Thanksgiving Pre-game. Dude, the turkey was almost fall off the bone tender, the stuffing was savory and the gravy was what dreams are made of!!! Rock star in the kitchen, thanks Sam!!!
Sam, Max and Chance ….. watching and listening to you spatchcocking that turkey made me bust my surgical stitches … OMG I laughed so hard … Happy Thanksgiving to my three-day-a-week entertainers! You guys have helped me cope these last bunch of weeks …. I can’t thank you guys enough and wish you the VERY BEST!
Hey Ron - thanks for the words and right back at you!
@@samthecookingguy Love ….. it makes the world-go-round …..
I've watched your turkey technique several times now. I'm determined to try that this year. I've never made a turkey before. Thanks for the great tutorial!!
So my wife and I made this dinner 100% through. Every part and well all I can say is………..the whole family loved it and honestly said this is the best thanksgiving dinner they have ever had. Wish we made more first time in my life we did not have any left overs. Some of our family went out for thirds!!!! Thanks Sam this will become our new tradition!
I’m saving this episode for later today/tonight . Always enjoy the special longer videos. Happy holidays y’all.
“Suddenly I feel like a rabbi” LOL
boil then simmer the gizzards and neck for 4 hours, the broth it produces we use to wet the stuffing and make the gravy. AMAzing!
Used your videos for last years (2020) Thanksgiving and it work out fantastically! Will be using this one for 2021!
As always Sam, you and your boys create outstanding/quality videos that keep my household eating well!
Forever a fan!
many thanks from san diego!
My 94 year old grandmother uses a dressing recipe that has roasted chestnuts. The recipe was her mother's and came with them when they moved from Holland. It is absolutely the BOMB!
Since I'm buy myself now this looks like the perfect thanksgiving dinner for one with leftovers or maybe two if I'm lucky.
You know how they say 'the way to a man's heart is through his stomach', right? The same works in the other direction. If a woman can find a man that can cook well, she'll know he's a keeper, but you still have to be the rest of the 'man' that she's after, whatever that is.
Your cooking videos have become my 3 yr olds afternoon nap routine. Truly enjoy all episodes and content.
Once again you're my inspiration for cooking more meals at home. Thank you for the great content
Have to give props to Alton Brown and his show "Good Eats". It is where I first saw the method of brining and cooking the turkey using the foil tents.
I have cooked many of them, over the years, using this method and they always turn out great ! Thanks to STCG and crew for keeping this technique alive !
Been making sausage and apple dressing for years with the sage breakfast sausage and its amazing!! Oh boy I'm so excited for Thanksgiving.. #thankyoupilgrams
Thanks to you Sam I have taken the plunge into making my first turkey ever! You made it look so easy I had to give it a shot! My spatchcocked turkey friend is sitting in the fridge brining as I type this. Thanks again for the awesome thanksgiving tutorial👊🏼
Sam, thanks for taking the time to visit with my parents yesterday at Graze! You were the highlight of their trip to San Diego! Also, thank you so much for the video you made for me.. you made my day as well ;) Please keep doing what you do! My whole family enjoys watching! - Hunter
Thanks from the parents too!
So happy to!!
You guys are always so over the top, which is cool and fun, but this is a solid instructional video. Me personally, I'd do one turkey, stuffed, in the oven and another spatchcocked and brined on the smoker. Then I'd have leftovers for a couple weeks, and come Christmas, I'm looking at a big bone-in ham, a roast beef or something like that.
Happy Thanksgiving Sam and Crew. The only thing missing was the baked beans and the cheesy corn. I have spatchcocked a lot of chickens but never a turkey, going to have to give this a try. I can do it on the grill or smoker and have the oven open for other goodies.
I just wanted to say thank you for these amazing recipes! We just finished Thanksgiving dinner and your maple carrots were a highlight of the meal only over shadowed by a similar version of your exquisite mashed potatoes! I did my turkey the same way you did except I used a treager and it was one of the best turkeys I've ever had! Thank you for helping to make my holiday incredibly!
Sam. This thanksgiving I wanted to thank you and your boys for making it a great year. In food, laughter, and discovering new and fun ideas for us all to enjoy. It’s been great watching your channel grow and I wish you and your family all the health and wealth you well deserve. toh.
I cooked your spatchcocked roasted turkey (wet brined), gravy and dressing for my crowd yesterday. Turkey had unbelievable taste and, I know I'm not to say it but MOIST! Dressing was in it's own league and the gravy was the best I ever made! Your recipes are easy to follow and taste amazing. Thank you for making me a better cook and helping me to eat better!
And we're thankful for you! Always appreciate all the effort (& humor) that goes into these episodes. You ALL rock & have an amazing Thanksgiving!
I gave up on the frozen turkey defrost crap. Fresh bird or fresh bird parts. Same stores big chain same time of year. What a game changer. You just start as you start. So much less stress and the taste... So good.
We need to see a Sam's take on a green been casserole.
yes yes yes!!!
I know it doesn’t answer your post, but Alton Brown’s green bean casserole has been my standby for years. Super delicious!
I started spatchcocking any bird I make like 3 years ago and I can't do it any other way now. We are doing a friend's giving this year and I'm making dressing for the first time well I should say I'm making sausage dressing thanks to you. Haha love you guys and the show! Hope you have a great holiday with your family!
Love how Sam makes a dad joke and no one realized it. “This is the THYME to go for fresh”.
Californian living in Oz.. Doing all of this on Thanksgiving for my family - you are the best!
No green bean casserole?! RIOT! :) Looks great. I've been trying to talk my family into brining the birds for years.
Absolutely not ew
Wtf
@@damien1781 Uhh... green been casserole made from scratch with fresh ingredients is delicious. Also... wtf?
@@Raaandy no tf it's not
@@Raaandy my aunt makes it who's white and no one touches it because it's nasty ew ew ew ew ew
@@damien1781 OK, well she probably just dumps a bunch of canned stuff into a casserole dish and bakes it. That doesn't mean making it fresh isn't good, or that being white has anything to do with it. lol
Holy ...moly this was amazing! I'm Australian but partner is American. Will have to get him to incorporate this into our lives 🥰
My in-laws believe in something called ham loaf - the only turkey I am preparing for is Wild Turkey 101
Dude! I made the turkey and gravy; my wife did the potatoes. I'll never cook a turkey any other way. Cooked it at about 380 on the cold side of the grill. THE BEST!!
Will be following these recipes this Thanksgiving! Hope ya'll have a great one!
I’m #ThanksFasting. Yep 24 hours fasting together on Thanksgiving day is taking the world by storm. ThanksFasting! Making everyone healthy.
I’ve learned more from Sam than I have at my 4 years in college
Hi Sam, I make a very different stuffing. My veggies are onions, celery and green pepper cooked in butter until tender. When I first started doing thanksgiving stuffing I couldn’t get the next ingredient fresh so I used canned. It’s mushrooms! I add 1 8 once can sliced mushrooms with the juice to the butter veggies mix, 2 cups water and 4 cubs of chicken bullion, let it simmer for 10-15 minutes to reduce and blend the flavors.
Croutons weren’t available here either but we have a dried toast made by a company called BIMBO of all things! Break up the toast into medium large pieces. Add the butter/veggie and mix. After it cools down stuff the turkey and bake. But since you do the turkey differently put the stuffing in a baking pan, cover with foil and bake at 350 for 30-40 minutes to blend the flavors. I bake any stuffing that doesn’t fit in the turkey.
Wanted to share our family favorite with you since you have shared so many of yours with us!
And Chance comes through with the "that's what she said" joke. Well done, son.
Though turkey is not that common in my country as a festive meal, you made me interested and my mouth watering.
I will try to do it by your instructions next years christmas. You explained clearly, how to do it. Let's call it: "Turkey for dummies"! (Also your "Best way to cook a Thanksgiving turkey" is amazing)
Though I am not the worst cook ever, some things SEEM way over me. My grandmother did those "complicated" things on holidays, but you gave me the self-esteem to try it. Thank you!
Watched you’re video last year and saved myself from cooking that bag inside the neck hole lol
Always do the sausage stuffing/dressing I use a sausage that has apple in it, or Sautee some apple with your veggies. Adds a great flavour.
Why does anyone pay hundreds of thousands of dollars for culinary school when Sam the Cooking Guy exists??
He’s my only teacher
I have my Top Ten favorite TH-cam chefs/cooks and they all make me laugh and they've taught me SO much ❤
Thank you for teaching me everything my mom didn’t
"My neck, my back, make some gravy from my scraps"
Just wanted to say I spatchcocked a bird and made your sausage stuffing last year and it was VERY well received by my sister-in-law's family. I had to look this video up again for reference. Your videos always make me extremely hungry, so I have to watch in moderation lol. Make America Cook Again!
That all looks great. You were killing me with the CPR comment as when I was an Firefighter/EMT I did CPR to many times to remember and always cracked a rib or two depending on the age of the patent, also I had surgery yesterday and did the scoot from the gurney to the table thing. You really killed me with the Alien/dick comments LMAO. Over all I am thankful for being alive and cancer free now and for your channel.
My wife is an RN, and has told me, flat out, that if you didn't crack a rib during CPR, you did it wrong. I don't know whether to take her seriously or not. But, if CPR helps you spatchcock that bird, do it. Crack all the ribs.
@@Estranged180 I’m a Nurse too. It’s true. Believe her.
Sam!! You changed the game on our Turkey with the salt brine and herbed buttter!! It’s been 7 hours since we had our dinner and the fam is still gushing over the bird! Thank you sir!
🦃
That’s a fat pigeon emoji
Awesome job, Sam. I mostly appreciate your gravy instructions. Turkey is just a delivery method for awesome gravy. I bought a small 14 pound bird today. I usually spatchcock it, as you did. I will definitely try your gravy method.
Onions, butter and celery cooking in a pot is my favorite Thanksgiving smell! It’s the best! We cook the giblets and the neck to make a broth than we add it to the stuffing mix and all the onions and celery. But your version looks awesome!! 👍🏻👍🏻❤️❤️✌🏻✌🏻✌🏻
It isn't stuffing or dressing without the heart and liver in there!
Talking about length after a colonoscopy and then having the best meal of the year! Love it!
So I made this with a spatchcocked chicken, did the potatoes AND the gravy. Only had the backbone for the gravy, but holy cow 🐄 it added so much more flavor than just pan drippings alone. I love Sam’s recipes! This was the best chicken I’ve ever cooked. Perfectly moist, juicy, and flavorful. Thanks Sam!!!!! 🤩
I’m definitely opening up the turkey and cooking like this for sure!
1st. You Rock, love the show! 2. I love the venue, cooking outside, Max and Chase. 3rd, I’m a former chef, however I suffer from a rare disease that renders me unable to cook from time to to time. I help to also cook and take care of my mid 80’s parents. So, your show comes as a relief, as well as handy here in Birmingham, AL. Thank you… and please try and cut back on the omfg! God Bless You and Your Family Sam!
I made my Thanksgiving turkey following Sam. It was amazing and spot on for 2 hours for a 15.5 lb bird. Thanks Sam!
Pope's nose? My grandmother used to call that the bundoon!😅 The giblets and neck and stock veg make a great treat for the cat and dog.
Never been disappointed before but no love for dressing? My moms Turkey dressing is bananas! Make Sam cook southern again!!
New ways for the bird!!!!! I love cooking and have been since i reach the stove top from a milk crate as a necessity per pops... Buuuuut I gotta say i was always like eh shy to stuff such as neck gravy.... but I been rockin with yall a few years now. Yall never disappoint and food alllllllways slaps Sam... so this year neck and Spine gravy (😎🤣), prob those carrots and with the spatched turkey. I been wanting ways for the bird and just never done this.. THANKS KEEP EM COMING!!!
Jeremy D.
Might I suggest some or all of these in the dressing?
Tangerine juice & zest
Chicken liver
Red currants
White wine, Madera, Marsala, Port or Sherry
Corn bread
The inner white celery leaves
Onio
PSRT
Apple, diced
I tried wild rice once and the surface dried out and hardened into little pebbles. The corn bread might do the same. Covering with foil might fix this.
Sam, I made the turkey for my in laws yesterday and because it was so good, I'm expected to make it every year now. Thanks! It was delicious!
Sam etal,' I cooked this turkey as described and my family said " best turkey they've aver had." juicy and amazing flavor, and the gravy to die for. Thanks from this home cook.
The comments from the support staff are everything. Thanks for all you do Sam.
I’ve done at least a dozen turkeys in my life and I have forgotten about and cooked the bag ‘o organs in it at least half of those times! Nothing bad has ever happened as a result, other than the laughter and jokes that ensue at my expense. 🤣
can we just appriciate that sam has to do this over again in 4 days for the actual thanksgiving? he literally gonna be makin 2 thanksgiving meals within 2 weeks. now THATS dedication.
The parson's nose is the best part of a chook, according to one of my grandmothers. When we had her over for dinner and mum cooked a roast chook, Gracie got the parson's nose.
Use your giblets/innards in your gravy. I'd probably chop the wing tips off and use them in the stock, too. I do that with chicken, but a turkey is a bigger bird...
I'm a big believer in keeping the peel on potatoes. Extra flavour and all the vitamins and minerals.
Swap the Soy sauce for Worcestershire sauce.
Wow, Sam! I do Thanksgiving every year - and quite well, if I do say so myself - but I’m absolutely doing my turkey, gravy and potatoes your way this year.
I did the spatchcocked turkey for this Thanksgiving. Oh my! Turned out perfect and super easy. 14 lb bird done in a little over 2 hours and super juicy. This is my go to technique from now on.
I want to say thank you sam the cooking guy ever since i have been watching your youtube channel i have gained more confidence in cooking and trying what you make for my familly and they always love it.
Good job man!
I made the spatchcocked turkey this year, as well as the mashed potatoes and gravy following the instructions from this video. I have hosted a half dozen or so Thanksgivings, and I am a pretty decent home cook, but I felt I really hit a home run this year. Thanks Sam, love what you do and have always enjoyed everything of yours I have tried to recreate.
Watched this Wednesday morning, so had to stick with a 12-hour wet brine or 20-pounder, but had never removed the backbone and compressed the bird before - such a better way to cook and carve! Oh, and my gravy "Sam's way" was to die for! Love ya, STCG!
This honestly is how I make my gravy, but the soy paste just changed my world!!! I need more COLOR and will help so much with the umami factor instead of just more salt, LOL!! Thanks Sam, you just helped make my gravy better, I love it!! 🙏🙏🙏
Sam a couple of weeks ago my wife and I made a turkey just like you said in his video...Best turkey we have ever eaten....we re going to do two at Thanksgiving..thanks for the receipe
Hi Sam, thank you so much for the turkey recipe, I brined it the day before, low and behold we ran into some family drama on thanksgiving morning that caused us to have a pretty late start to the game (i.e moving all the food to a different house). If I hadn't tried your recipe, the turkey would've taken way too long to cook =thanksgiving cancelled. Thank you so much again, I was also told this was the best turkey everyone had had thus far, so double success!
Well I’m going to add another comment now that Thanksgiving is over. Sam I got a tell ya, the tip on making the gravy was out of this friggin world! I’ve been doing that for years with the turkey parts -including the Duppah- but I never added the vegetables or made the rue to thicken it up. Bravo! I couldn’t believe how much turkey flavor came out of this gravy-as good as the straight up drippings. Since I spatchcocked the bird on the pellet smoker I didn’t get any gravy and your tío on this worked like a charm! Thanks for all the great tips. I even tried a couple of your items on the leftovers, bravo again. Keep up the great work and creativity, ...Mac in East County
Sam... as a fellow Canadian I'm hurt that this wasn't uploaded in October. How dare you.
On the real though thank you for this vid. Saving it for next year!
Weird that this meal is such a big occasion when us Brits do it every Sunday in the form of a roast dinner 😂 I'm Veggie, but even the Turkey looked amazing, love the work!
i like my stuffing similar but with 1/3 lbs each ground chorizo, ground beef, and ground pork, then stuff it in the bird, freaking amazing, no seasoning needed as it gets some from the bird. great video kid
Brussel Sprouts (Bird Heads)
Carmelize in neutral oil
Add butter
Lemon juice and mabee some zest
Fresh grated nutmeg
A few red pepper corns
A little salt
Up here in Canada our Thanksgiving has already been celebrated but I will try some of these methods when I make Christmas dinner this year. I especially like the way you make your gravy Sam. Thanks for posting this video, I appreciate that a lot.
I want to spatchcock my turkey. I like the idea of shorter baking time. Those carrots looked delicious.
I’ve been cooking Thanksgiving for a couple decades, (mom and grandma did it before), and now my kids. It was so fun watching this! I love Thanksgiving ❤️
You like suggestions, I've been baking my bacon, with flour, ever since I saw it on your video. To help the skin crisp up on chicken and turkey, before you dry it off, set it in your sink and pour a pot of boiling water, over the skin. The skin will not get crisp, until the fat has rendered out of it. Pouring boiling water over the skin will render out the fat, you can watch the skin shrink, when the hot water hits it. Now, the skin will crisp faster.
Not being mean but you can tell you are not from the south, but I like what you have done and in process of upgrading my kitchen tools. You have inspired me.
Sam & co, I decided to whip up some Thanksgiving dinner for my partner and I after seeing whole turkeys on sale - OMG your suggestions were incredible. Low stress and delicious. I normally barely touch gravy, but I could drink this one straight. Thank you!
Turkey was amazing, thanks. And first time making stuffing, everyone loved it. Will do both same way again next year
Fantastic. Thanks for the great ideas and techniques. The irony of one of my favorite Canadians teaching us how to cook a thanksgiving dinner isn't lost on me. Cheers
Awesome Meal ...im surprised that there is no Cranberry Sauce in the Mix....Either way looks Awesome man
I always add the parts of the turkey you don't serve to the dressing. Fantastic during dinner, and super for a next day meal!