I did this recipe today and it was a massive success. I’ve never managed to cook turkey properly normally. It always seemed rubbery and some parts not cooked as well as others. With this technique, i managed to prep ahead and it was a real treat. Thanks a lot to the good people at Fallow.
This is why fallows rocks because they hear our tastes, they care about our opinions but they also fight to show how good unappreciated produce can be.❤
Honestly I love Fallow they aren't secretive or protective over anything they do and share these amazing tips and recipes freely. MERRY CHRISTMAS GUYS 🎉 🎅🦌 Hope to visit you again soon.
I would just like to say that I love this channel. I'm a home cook, who other than some cooking with Grandma, and some culinary classes in high school, is self taught with the aid of TH-cam. I've been watching this channels videos for quite a while. From POVs to recipe/cooking videos, I enjoy everything, and learn a lot. I've been complimented by friends, family, and my partner for being a good cook, which I really appreciate, but I feel like what I've learned from this channel has really bumped up the quality and flavour of food I've been making. My parents and partners parents bkyh ask me to cook this year, sotried this recipe for two separate nights. It was amazing. Straight up the best turkey we've ever had. The skin was crispy, the meat was jucy, tons of flavour, and the sauce was incredible. Feeding almost 40 people was a hard task, but everyone absolutely loved the food. Thank you for the amazing videos, and for helping me become a better cook.
I generally hate turkey. However, this was our first Christmas in our new home and I cooked turkey for the first time and followed this recipe, and it was awesome!!! The brown meat with stuffing wrapped in bacon and glazed was awesome!
Had my Christmas dinner on Saturday because I'm working today. Did the turkey exactly like this. Absolutely spot on, Will. The leg meat was class! Merry Christmas, guys. 🎅
Love the educational videos. I only eat vegetarian, but still awesome. I work in a kitchen, so poultry, meat and fish is part of it. I always love to learn about how to cook them.
Found your channel a while back and been enjoying what you guys share and teach - everything can be done by a home cook and it's easy to follow with explanations of why you do stuff so folks can actually learn instead of just memorizing a recipe. I used to try other methods of cooking turkey and moved to sous vide for several years, but more recently switched to this method (although wrapping/stuffing the dark meat is something I've never done before and sounds like I need to remedy that). While sous vide is super tender and juicy, the flavor and texture from breaking down the bird is amazing and quick, and the added benefit is the gravy is super simple and so flavorful with the back + wingtips.
What a fantastic guide! Just fed 14 peeps in Colombia for Christmas Eve dinner. The deboned legs in bacon were an absolute winner! Thank you for the video. Merry Christmas!
I was doing this exact method about 17 years ago when I started cooking Christmas dinner for my parents. Good to see a pro chef doing the same thing 😊 I was also obsessed with Christmas dinner and collecting the bird from the farm on 23rd December.
Try stuffing the legs with boudin and glazing with Steen’s Cane Syrup. Outstanding. FYI, dry brining with salt, pepper and rubbed sage overnight in the fridge and roasting @ 400 F till breast hits 145 F then resting 30 minutes was best breast meat I’ve ever had. Carried over right to 160 F.
Absolutely stunning! I just finally got rid of the last of the Christmas turkey in a pasta bake, yet watching this video i would go out and get another turkey just to try this out- great vudeo as always, smart shots and editing, dedicated and passionate craftspeople- winning combination!
How are you guys only on 250k subscribers? Best in the business piping out solid, useable content - I'll be heading to London at some point next year and I'll be making sure to visit your establishment.
I am actually going to try this tomorrow. I am a little intimidated by the part of butchering where I have to remove tendons. Never done it before. Wish me luck. Off to watch this video 5x more.
I do the same technique for chicken. Basically I love overcooked legs and 70 celsius breast . I don’t see a need to brine legs but all is personal taste. I learned from here to remove half the wing and keep the drums on no wrong answer
Chefsteps has a recipe for a turkey leg roulade that's slow cooked at first to get a tender, succulent texture and then deep fried for giga crispiness. It's insane.
Love the channel, long time follower. Question about the briining: You said you were going to rinse after, but in the video you didn't. Does the brine need rinsing off before cooking?
Great video!! I need to visit fallow, definitely coming in the new year! Now I want to do exactly this to the turkey but am a little worried about the de boning bit!! 😬
You kept saying it, but was the skin really still crispy after tenting it during the resting period? I tend not to do that so it doesn't sit there and steam and lose that crispiness. I have never done this before, but I recall seeing someone remove all of the skin then shallow fry it so you can get it even more crispier 100% of the time then serve it next to the bird. Anyways, thanks for the video. I have learned some great technique here.
How long does a while turkey need to be brined for? How long will it keep after brining before cooking? (i.e can you finish brining on Christmas eve and leave the turkey in the fridge overnight before cooking?)
Ive done goose, chick and guinea fowl before but im going to try this. The kids apparently hated the turkey they had once so im hopefully getting stepmother points.😂😂
Story boys, any chance you know where to get that short, thick spined knife with the long handle you used to remove the wings? Used your brine ratio at Christmas and it was unreal. Cheers
I have a question: Whenever I let the bird rest for more than 10-15 mins it gets colder. How can I prevent it / How can I reheat it without losing the juiciness or its flavour?
As expensive as Turkey for us in Fiji, nothing beats a Christmas Turkey. Will be definitely giving this a try. Bula @FallowLondon from Fiji. Vinaka vakalevu for the recipe and the tips. Merry Christmas and a Happy New Year.
Aim for around 45 mins per kilo of bird with adjustments made for how much fat your bird has, goose will survive a good long solid roasting a turkey will not and a duck you can't go much wrong with.
I was just looking into this. It’s a 10% brine, ratio: 100g salt to 1ltr water. Looks like some peppercorns, thyme and bay leaf to me. His brine looks quite dark, maybe some fruit juice in there? Hope that helps, or someone else can add to this info.
Dividing up the turkey is cheating. The BEST way to have the white meat and dark meat come to the right doneness simutltaneously with a WHOLE BIRD is to bag the bird before cooking and lay the breast side down on to a large bags or bags of ice for about 45-45 minutes depending on the size of the turkey. By oven time, the breast is quite cold and the dark meat is still room temperature. At the conclusion of the cooking process, both dark and white meat will be done and not overdone. It's worked every time for me, even without brining.
I’m sorry but turkey can chicken should not be served on Xmas day. I don’t care how well you cook it. The majority of the protein is breast, breast is body builder food for a reason. Do a pork/lamb roast please
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
I did this recipe today and it was a massive success. I’ve never managed to cook turkey properly normally. It always seemed rubbery and some parts not cooked as well as others. With this technique, i managed to prep ahead and it was a real treat. Thanks a lot to the good people at Fallow.
This is why fallows rocks because they hear our tastes, they care about our opinions but they also fight to show how good unappreciated produce can be.❤
Honestly I love Fallow they aren't secretive or protective over anything they do and share these amazing tips and recipes freely. MERRY CHRISTMAS GUYS 🎉 🎅🦌 Hope to visit you again soon.
Merry Christmas 🎄
I would just like to say that I love this channel.
I'm a home cook, who other than some cooking with Grandma, and some culinary classes in high school, is self taught with the aid of TH-cam.
I've been watching this channels videos for quite a while. From POVs to recipe/cooking videos, I enjoy everything, and learn a lot.
I've been complimented by friends, family, and my partner for being a good cook, which I really appreciate, but I feel like what I've learned from this channel has really bumped up the quality and flavour of food I've been making.
My parents and partners parents bkyh ask me to cook this year, sotried this recipe for two separate nights. It was amazing. Straight up the best turkey we've ever had. The skin was crispy, the meat was jucy, tons of flavour, and the sauce was incredible.
Feeding almost 40 people was a hard task, but everyone absolutely loved the food.
Thank you for the amazing videos, and for helping me become a better cook.
This is the only clip I've seen so far that's convinced me to do turkey for Xmas instead of rib of beef, which is what we normally have.
I generally hate turkey. However, this was our first Christmas in our new home and I cooked turkey for the first time and followed this recipe, and it was awesome!!! The brown meat with stuffing wrapped in bacon and glazed was awesome!
Great video. You should do a whole Christmas dinner series.
Had my Christmas dinner on Saturday because I'm working today. Did the turkey exactly like this. Absolutely spot on, Will. The leg meat was class! Merry Christmas, guys. 🎅
Love the educational videos. I only eat vegetarian, but still awesome. I work in a kitchen, so poultry, meat and fish is part of it. I always love to learn about how to cook them.
Not me questioning my entire turkey cooking process that I’ve researched for a month now 🙈 this looks SO good!
Found your channel a while back and been enjoying what you guys share and teach - everything can be done by a home cook and it's easy to follow with explanations of why you do stuff so folks can actually learn instead of just memorizing a recipe.
I used to try other methods of cooking turkey and moved to sous vide for several years, but more recently switched to this method (although wrapping/stuffing the dark meat is something I've never done before and sounds like I need to remedy that). While sous vide is super tender and juicy, the flavor and texture from breaking down the bird is amazing and quick, and the added benefit is the gravy is super simple and so flavorful with the back + wingtips.
What a fantastic guide! Just fed 14 peeps in Colombia for Christmas Eve dinner. The deboned legs in bacon were an absolute winner! Thank you for the video. Merry Christmas!
I was doing this exact method about 17 years ago when I started cooking Christmas dinner for my parents. Good to see a pro chef doing the same thing 😊 I was also obsessed with Christmas dinner and collecting the bird from the farm on 23rd December.
Very cool!
Try stuffing the legs with boudin and glazing with Steen’s Cane Syrup. Outstanding. FYI, dry brining with salt, pepper and rubbed sage overnight in the fridge and roasting @ 400 F till breast hits 145 F then resting 30 minutes was best breast meat I’ve ever had. Carried over right to 160 F.
This christmas im in the kitchen cooking for my family, im making Turkey, Chicken and honey Glazed Gammon. So excited, its gonna be a mega day 😁
You make breaking it down look so easy. I'm almost certainly gonna ruin Christmas by fucking it up but going for it anyway.
😂 You got this
Cannot wait! Love these videos!
I am cooking beef for Christmas dinner due to the typical distain for turkey from my family, this method is making me want to get a turkey now!
We just made it for Christmas Day. It was amazing! Thank you!
Thank you for sharing your experience with us! I always appreciate learning from ya'll.
Will, that was class! Cannot wait to try that with the turkey legs! Had my mouth watering just watching. 😅
Deboned legs were top draw. Stuffed mine with some Lincolnshire sausage meat mixed with brioche bread crumbs 😮 Went down a storm 👍
Absolutely stunning! I just finally got rid of the last of the Christmas turkey in a pasta bake, yet watching this video i would go out and get another turkey just to try this out- great vudeo as always, smart shots and editing, dedicated and passionate craftspeople- winning combination!
My favourite channel! Love your videos, you teach so well.
Awesome, mouth is watering like nothing else.
It looks amazing mister :D I booked my trip to UK in February (my birthday) and main goal is to visit your"s restaurant :D ! See you guys!
Your content is fantastic. Makes you want to go be a chef. Thanks guys!!
Those marmalade glazed Turkey legs look absolutely perfect 👌
This is getting done, Thank you for all the help and tips you give us. Hope all at fallows have a merry xmas
Fffuuuuuuucccccckkkkkkk so good. Thanks chaps, as always plenty of great tips and information. ❤
Our pleasure!
Wow. Thanks Chap. This is expert advice.
How are you guys only on 250k subscribers? Best in the business piping out solid, useable content - I'll be heading to London at some point next year and I'll be making sure to visit your establishment.
they were only on 70 odd thousand subs 6 months ago
What a pleasure this video was!
I am actually going to try this tomorrow. I am a little intimidated by the part of butchering where I have to remove tendons. Never done it before. Wish me luck. Off to watch this video 5x more.
I’m actually excited to cook my thanksgiving dinner now! Hahaha
I do the same technique for chicken. Basically I love overcooked legs and 70 celsius breast . I don’t see a need to brine legs but all is personal taste.
I learned from here to remove half the wing and keep the drums on
no wrong answer
master at work
Chefsteps has a recipe for a turkey leg roulade that's slow cooked at first to get a tender, succulent texture and then deep fried for giga crispiness. It's insane.
Yes! Been waiting for this one.
Looking forward to it 😊
Last year I de-boned a whole turkey, the year before was spatchcock, this year is fallow style 😊
Similar to chef Marcus wearing but both ways are excellent. Cheers chefs 🙏🏻
Spatchcocking Turkey also works well.
Love the channel, long time follower. Question about the briining: You said you were going to rinse after, but in the video you didn't. Does the brine need rinsing off before cooking?
Class!
Simply fantastic ❤ great job Chef !
Amazing
8:00 “The Americans got something right”😂 As an American, we appreciate the acknowledgement💯
Are the roast drippings overly salty from the brine or all ok to use for the gravy?
they are way too salty to be used for the gravy.
What do you guys think about buttermilk brines for poultry, such as those suggested in the popular cookbook Salt Fat Acid Heat?
Great video!! I need to visit fallow, definitely coming in the new year!
Now I want to do exactly this to the turkey but am a little worried about the de boning bit!! 😬
10/10
You kept saying it, but was the skin really still crispy after tenting it during the resting period? I tend not to do that so it doesn't sit there and steam and lose that crispiness. I have never done this before, but I recall seeing someone remove all of the skin then shallow fry it so you can get it even more crispier 100% of the time then serve it next to the bird. Anyways, thanks for the video. I have learned some great technique here.
How long does a while turkey need to be brined for? How long will it keep after brining before cooking? (i.e can you finish brining on Christmas eve and leave the turkey in the fridge overnight before cooking?)
6:53 not me and my grandma fighting over the wings on Thanksgiving
Ive done goose, chick and guinea fowl before but im going to try this. The kids apparently hated the turkey they had once so im hopefully getting stepmother points.😂😂
Thanks guys, does this technique generally also work with goose or is there anything you would tweak?
Fucking Awesome!!! Sooo glad I found your channel!! That Dude Can Cook channel recommended your channel and man was he right!
Story boys, any chance you know where to get that short, thick spined knife with the long handle you used to remove the wings? Used your brine ratio at Christmas and it was unreal. Cheers
Delish - what herbs did you use in the brine?
Sensational
The rise of Fallow will be studied in marketing classes for generations...
Making me hongry! 1 week to go.
wow!
You guys think T-Rex's tasted like turkey? I mean birds were the closest thing to dinosaurs. I bet velociraptor roast slapped.
Any rule of thumb on the internal temperature to look for before removing from the oven please, chefs?
If you're truly worried then use a meat thermometer, nothing else can come close to the precision.
@@jongpark6519that’s what I mean, what temp should I pull the breast/crown
160-165F for the breast, 170-175F for the legs@@plus2initiative89
@@plus2initiative8975c if any food hygeine people ask but 62c normally. That's the limit though nothing less than 62c
How do you make the brine? Sorry if this is a stupid question. Never done that.
To cold water add salt to give a 10% solution, so 100g to 1 litre of water.
very nc
Hi @fallow, is table salt fine to use for the brine?
yes you can use basically any salt for the brine. Kosher salt, fine table salt, etc.
does the same technique work for goose?
What size of turkey is this for a 40min cooking time?
I have a question: Whenever I let the bird rest for more than 10-15 mins it gets colder. How can I prevent it / How can I reheat it without losing the juiciness or its flavour?
could you list the ingrediens for the brine?
No oil or other fat on the turkey crown before ovening?
As expensive as Turkey for us in Fiji, nothing beats a Christmas Turkey. Will be definitely giving this a try. Bula @FallowLondon
from Fiji. Vinaka vakalevu for the recipe and the tips. Merry Christmas and a Happy New Year.
Sounds great!
What liquid is the brine?
Have you considered a dry brine instead of the wet brine?
Love your content chef, but as a butcher myself would it not be easy using a boning knife rather your big carving knife
got me with the bacon comment
Sorry lost my chat, is there a rule of thumb with regards how long to cook different sizes birds?
Aim for around 45 mins per kilo of bird with adjustments made for how much fat your bird has, goose will survive a good long solid roasting a turkey will not and a duck you can't go much wrong with.
Humm ok, just looked like that crown was well over a KG and Will went with 40mins @@Paulstrickland01
🙂🙂😋😋😎😎
Duck duck goose
could you cook a chicken the same way ?
Anyone got the brine recipe please?
I was just looking into this. It’s a 10% brine, ratio: 100g salt to 1ltr water. Looks like some peppercorns, thyme and bay leaf to me. His brine looks quite dark, maybe some fruit juice in there? Hope that helps, or someone else can add to this info.
Thanks
Does brining not give the cooked turkey a funny texture?
Did this for Christmas. My word, amazing flavour quite simply the best turkey ive had. We never over cook it but to get that flavour.🤌
Ive no audio . . . whats the brine recipe ???? he seems to skip that in the video . . . Recipe on this page would have been nice
Can we get the brine recipe? That’d be sick.
Amazing content but this body cam view makes me feel dizzy
12:23 "I guarantee the brown butt will go quicker than the white meat"
Dividing up the turkey is cheating. The BEST way to have the white meat and dark meat come to the right doneness simutltaneously with a WHOLE BIRD is to bag the bird before cooking and lay the breast side down on to a large bags or bags of ice for about 45-45 minutes depending on the size of the turkey. By oven time, the breast is quite cold and the dark meat is still room temperature. At the conclusion of the cooking process, both dark and white meat will be done and not overdone. It's worked every time for me, even without brining.
“The Americans got something right”
There is NO other bacon. Not sorry.
That is horrendous butchery. All that oyster just left on the carcass 🤦♂️
Is that a turkey?
Did he just say cook for 35 minutes...
white better than brown meat tbh
Get your Butcher to remove the sinews out of the leg😝😝😝....My butcher complains about having to make fifty pigs in swine😵
10 minutes manipulating the turkey and Talking. FFS!!!
Just put it in the fucking rational on low temp cooking mode.
I’m sorry but turkey can chicken should not be served on Xmas day. I don’t care how well you cook it. The majority of the protein is breast, breast is body builder food for a reason. Do a pork/lamb roast please