You taught me how to cook everything I currently know how to cook. It has actually changed my life because I grew up without someone to help me learn that skill. I now make thanksgiving dinner every year for multiple parties and it has done more for healing my generational trauma than anything else. So keep making professional cooking accessible. It’s making at least one life bright and good. Thank you
I have "done" Thanksgiving for 35+ years -12 to 25 people. Every year I start watching cooking shows and videos about a week before the big day because I just love to cook. Also, contrary to what some of your commenters think, this grandmother LOVES to learn new ways to do things. I have spatchcocked the bird before and it really works well. About 5 years ago I began using parts instead of whole birds and I've been pretty happy with how that turned out. But THIS year, I am dry brining! That looks absolutely awesome. I also love what I learned today about the dark meat. (And today I am making my stock!)
Yes! Good comment. I’ve been Spatching for yrs. No roasted dry breast done before the tighter muscle leg thigh. I’ve roasted hundreds of turkeys in my life. Spatching only way to roast poultry. Guys very detailed
The oven was set at 450 degrees. Everyone who purchase the plan of attack is automatically entered into a secret (but major) giveaway. Get access to the plan of attack now! bit.ly/2Qj9Sa7
I made this turkey yesterday and it was a game changer. My guests said it was the best turkey they ever had. It came out perfectly crispy and juicy. Definitely my new way of cooking thanksgiving turkey! Thank you so much for this video
So glad the recipe had worked out so well for you. Using this awesome recipe for my first spatchcocked/butterflied turkey. Happy Thanksgiving 2020. Stay Strong, Be Well, Give Thanks Always!
I know this is an old video but the hidden gem of advice in here is the dedicated garden shears for cutting out the back bone. I will never struggle with that task ever again. I swear the 22lb turkey I just cooked had a titanium spine that resisted every kitchen shears I had. Never again.
I did my bird this way today. Best one I’ve made in the last 22 years. Mine was done in 75 minutes, it was a 13 lbs bird. I used a probe thermometer and cooked at 450’f until the thermometer reached 155’f took it out let it rest for about 40 minutes. It was delicious and moist and everyone loved it. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Followed the basics of your set up and cooking, this is 4 years in a row and still the best turkey and easiest to cook. I added a few things from another video but , you are the man!
Beautiful recipe. I am alone this Thanksgiving and had already decided to spatchcock or butterfly the bird. Definitely using your recipe. Happy Thanksgiving everyone. Stay Strong, Be Well, Thanks On!
I cook my turkey like this every year. My son-in-law is a foodie like me and I showed him how to debone the whole bird and place on platter for presentation. Also, great idea I did one year was to cook my dressing in my antique bunt pan and invert onto cake stand to serve. Was beautiful and delicious. Sliced like cake for serving.
Tried the dry brine and spatchcocking technique at last year's Thanksgiving for the first time, after years of hating cooking turkey because of how much fuss & time it needed for so-so results. Spatchcocking + dry brine = absolute game-changer in taste and ease of preparation! Really can't exaggerate how good the results were, I'm never going back! Thanks for such a great video!
1st time making a full turkey yesterday and it turned out AMAZING! Very stress free and easy to do, it was a little daunting cooking a full bird. Still shocked with how it turned out, I’m just impressed. Thanks to you!! Our late thanksgiving/early Christmas dinner was a success!!
I did my bird plain Jane one year as well with minimal herbs and seasoning, and honestly the bird itself has so much flavor you don’t need it! Also much easier 🤗
@@thisisit6758 why? Turkey and roast joints are huge. There's a reason why he only used salt because that's the only thing can penetrate flavour throughout all the meat. With big joints any other herb or spice you put on won't penetrate the meat at all unless you literally inject it with a brine, which still doesn't do much. Or you cut the joint into much smaller pieces but that defeats the whole point. The only flavour you'd get from any herbs or spices you put on would just be on the surface. This is the point of the gravy, to have the flavour of the meat from the fond mixed with and additional ingredients like herbs, spices, aromatics etc.
@@thisisit6758 and there really isn't much you can do except salting it. Nothing wrong with that, go right ahead but that's what Adam meant and I see why he said it. Like a salted piece of meat tastes decent but it's not the most tastiest thing in the world. Like chicken, turkey is a bit bland on its own and can't hold it's own like beef or pork with just salt or pepper.
In Italy we eat turkey if we are ill or on a diet, I honestly don't understand this american passion for this bland taste bird and it's weird because americans usually love to eat the most fat trash sugarfull greasy unhealthy industrial food on earth
Just wanted to give a review on this. As I was attempting this last year, I had no previous experience with cooking turkey. And I gotta say, it was a winner. You can't go wrong with spatchcocking
Yet another fabulous method. This method, along with the full on carving prior to cooking yields THE juiciest bird I've even encountered. This is a bit easier in prep for sure.
so glad I found this video. i was searching for combination of spatchcock and wet brine recipe, but his reasons for dry brining convinced me to try this method instead. three ingredient recipe (turkey, salt, oil) that delivers delicious turkey worthy of impressing guests. really looking forward to trying this. (might do it on a bbq smoker)
A little tip for everyone watching, when u unpack the chicken and u dont want to get the chicken juice (liquid) everywhere, just cut it open in the sink and let it drain before taking it out.
I have been following this channel for a couple months now. I love how this guy approaches cooking. I purchased the Holiday Plan of Attack and it is really fantastic. I am basing my whole Thanksgiving dinner upon his recipes.
This is the only way I will ever cook a turkey. It took the least effort and resulted in the best outcome ever. I've cooked juicy turkeys before, but this was off the charts. 🌟🌟🌟🌟🌟
I like to do it this way with only one change. Instead of oil or butter I baste the bird twice with melted hot bacon fat. It adds another whole level of crispy to the skin.
You and Everday BBQ and Cooking Mike are my new heroes along with the Master Gordon Ramsey. I love how th etwo of you are so clear and concise in your teaching methods.
Believe the hype!! This was THE best turkey I have ever cooked. 12lb turkey done in an hour! Moist and juicy meat and incredibly crisp skin. Thank you for this amazing recipe!!
Right after you remove the bone, if you laddle some boiling water over the top of the turkey you will start to render out some of the collagen, speeding up the Browning process later. Proceed as usual with the dry brine after you dry off the bird Source: Jacob Barton YT channel
I’ve seen that...like Peking duck, I’m sure it works, maybe one day but that step seemed like too much for a beginner. I wanted someone to look at this and be like I want do that and feel confident. Ya know?
That's true. I would consider myself a beginner and I think hearing that made me open my eyes cause he said "most people miss that part" anyway I was going to do another spatchcock recipe cause I didn't see one from you, but I'm definitely doing this one now!
Looks good, I love the extra crispness that you get on the skin when you spatchcock it. I actually made a spatchcock chicken recipe on my channel a few weeks ago too, but I’ll have to try it with a turkey now!
Steve, were you throwing shade at Adam Ragusea? I agree with you--the turkey IS the point of the meal. And how many turkey nibbles did you give your dog? Great content and presentation as always!
I don’t think I was, I had heard a lot of people saying that and I think it’s just an excuse. I did see his video tho, his method isn’t bad. If it dry brined it with his pan method then I’m sure that’s a tasty bird. I try not to be a big shade thrower lol
I do these every year , after suffering through my poor mothers, dry turkey " bless her heart " God knows she tried Of course I'm the only hell she raised. But she had 5 other kids to worry about. This recipe makes sence on every level. More surface area exposure to the heat. I think I made one last year it was so good . We doubled down because we got another turkey for 50 percent off
And it probably wasn't as dry as an over cooked bird usually would be. I prep mine this way, but I have an herbed cranberry butter I put under the skin at cooking time, I like the little pops of sweet and tart the cranberries add to the skin.
Crazy - I've never seen a turkey as juicy as this! I actually (no lie) felt like I needed to wipe my hands before placing them on my keyboard to type this!
Im gonna make it for Christmas! It's not really a tradition here where I live but I've always wanted to eat those turkeys or chickens like you see in the movies lol
would you ever make a guide on grocery shopping/cooking in nyc? i’m a student and i love cooking but i find i cant do it as much as i want, and i can never find what i need
@@NOTANOTHERCOOKINGSHOW hi, I'm from the UK and looking to do this for Christmas, I've worked out 450 is about 230 here but is this on a fan assist oven or not? Most recipes here specify and a fan assist will be about 20c lower than a non-fan assist, thanks!
I really want to try this. My mother probably will freak if i do, though, because it removes the cavity that she usually shoves the stuffing into. She's always done the turkey, & isn't great at it. Her heart is there but she's just always had bone dry turkeys. It's unfortunate. With any luck I'll be able to talk her into giving this a shot 😁
Try to tell her that stuffing the bird is a bad idea as personally directed by a chef on youtube. It is one of my 5 DO NOTS when cooking a turkey. Show here this and the proof is in the temp!
@@NOTANOTHERCOOKINGSHOW ok so my mom is living with us this year & is wheelchair bound for now. So she let me handle the bird & i tried this. Literally. Without a doubt. The best turkey I've ever had. It's gushing juice. The skin is perfect. It's amazing. It's the first year I've been allowed to do the turkey & I'm 31. In 31 years I've never had a better turkey. Thanks dude
I’ve been doing this for some odd years. To save time when carving, pull out the breastbone and the wishbone before cooking it. Game changer! Just be careful when handling it after you pull them out. It becomes very fragile. Great video!
Seems like I can count on one hand the number of times I’ve had great roasted turkey during the holidays. Fried, sure. Have friends that can nail that, and it’s fun to boot. But, somehow roasting it is beyond everyone. I look forward to breaking that curse with your help.
Slick bird! Unreal recitation of concept!! Winner Winner, Turkey Dinner!!! WHATEVER you do, DO NOT grow so fast that you lose that ease of presentation. Can't teach that, bro. Happy Holidays from Hilo!!!!
Can this be done with a 20 lb turkey……will it fit on a sheet pan? I’ve always made your dry brine upside down turkey ( my favorite) & get rave reviews from guest. Just not sure if I should attempt a 20-22 lb spatchcock method. Thoughts?
In this video, you didn't mention the weight of the turkey and oven temperature used. How large was the turkey you spatchcocked? What oven temperature you used to make this beautiful turkey?
Ya, I’d still cook by internal temp and I’d cook at 450 until I thought the skin was gonna get too dark. The. I’d drop down to 350 and finish cooking until you hit your temps
I watched this video three times last week. On Dec 23rd I picked up my 7kg turkey from the butcher, spatchcocked and dry brined it. I cooked it at 400° on convection roast for and hour minutes turned it down to 375° for apx. 30 minutes then let it rest for at least 30 minutes tented with foil while i baked the stuffing. Even my bitchy Mother in-law had to admit it was the best turkey she'd ever tasted!!!
Yes. These are the base techniques. I like to not add too much as it could mess with the color of the bird. I was going for that classic pure golden brown bird and I find less is more to achieve that. But once you have the technique then you can add to it but I wouldn’t go crazy. The gravy brings the flavor
Hello! Can you please learn us how to make the "Pappardelle ala Fiesolana" from Bar Pitti in New York? It's so so good, but I can't manage to get that little extra when making it myself. Thanks in advance, love your channel! :)
Thanks for the recipe. I decided on no seasoning too and just wrapped the whole thing in 5 packs of bacon. Its huge crispy mess and my oven caught on fire twice but its crispy like bacon. I can barely taste the Turkey. Thank you for the recipe!!
I've seen others put their turkey in the sink and ladle boiling water slowly across the skin to render any subcutaneous fat and help dry the skin. Any validity to that process? Great video as always!
c'mon youtube algorithm do your work.. this channel deserves it.
You taught me how to cook everything I currently know how to cook. It has actually changed my life because I grew up without someone to help me learn that skill. I now make thanksgiving dinner every year for multiple parties and it has done more for healing my generational trauma than anything else. So keep making professional cooking accessible. It’s making at least one life bright and good. Thank you
I have "done" Thanksgiving for 35+ years -12 to 25 people. Every year I start watching cooking shows and videos about a week before the big day because I just love to cook. Also, contrary to what some of your commenters think, this grandmother LOVES to learn new ways to do things. I have spatchcocked the bird before and it really works well. About 5 years ago I began using parts instead of whole birds and I've been pretty happy with how that turned out. But THIS year, I am dry brining! That looks absolutely awesome. I also love what I learned today about the dark meat. (And today I am making my stock!)
This was a lovely comment, I hope your turkey was delicious :)
Yes! Good comment. I’ve been Spatching for yrs. No roasted dry breast done before the tighter muscle leg thigh. I’ve roasted hundreds of turkeys in my life. Spatching only way to roast poultry. Guys very detailed
The oven was set at 450 degrees. Everyone who purchase the plan of attack is automatically entered into a secret (but major) giveaway. Get access to the plan of attack now! bit.ly/2Qj9Sa7
I made this turkey yesterday and it was a game changer. My guests said it was the best turkey they ever had. It came out perfectly crispy and juicy. Definitely my new way of cooking thanksgiving turkey! Thank you so much for this video
thank you for sharing this! I wasn't going to do turkey at all this year, but I'm sold! Any tips??!?!?!?
So glad the recipe had worked out so well for you. Using this awesome recipe for my first spatchcocked/butterflied turkey. Happy Thanksgiving 2020. Stay Strong, Be Well, Give Thanks Always!
I know this is an old video but the hidden gem of advice in here is the dedicated garden shears for cutting out the back bone. I will never struggle with that task ever again. I swear the 22lb turkey I just cooked had a titanium spine that resisted every kitchen shears I had. Never again.
I did my bird this way today. Best one I’ve made in the last 22 years. Mine was done in 75 minutes, it was a 13 lbs bird. I used a probe thermometer and cooked at 450’f until the thermometer reached 155’f took it out let it rest for about 40 minutes. It was delicious and moist and everyone loved it. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
I used this method and it was great, I slathered it with Mayo instead of oil. Great crispy skin.
Followed the basics of your set up and cooking, this is 4 years in a row and still the best turkey and easiest to cook.
I added a few things from another video but , you are the man!
"That's one of the most jUiCiEsT beasts I've ever seen"
- NOT ANOTHER COOKING SHOW
Nov 21, 2019.
Beautiful recipe. I am alone this Thanksgiving and had already decided to spatchcock or butterfly the bird. Definitely using your recipe. Happy Thanksgiving everyone. Stay Strong, Be Well, Thanks On!
Made it for the second year. Best turkey I've ever done. My dad still can't believe how juicy it turns out!! Only way I will ever do a turkey now!
I cook my turkey like this every year. My son-in-law is a foodie like me and I showed him how to debone the whole bird and place on platter for presentation. Also, great idea I did one year was to cook my dressing in my antique bunt pan and invert onto cake stand to serve. Was beautiful and delicious. Sliced like cake for serving.
How does this only have 85k views??! This is such a helpful and straightforward video for TG turkey.
Tried the dry brine and spatchcocking technique at last year's Thanksgiving for the first time, after years of hating cooking turkey because of how much fuss & time it needed for so-so results. Spatchcocking + dry brine = absolute game-changer in taste and ease of preparation! Really can't exaggerate how good the results were, I'm never going back! Thanks for such a great video!
What temp did you set your oven at? Did you use oil like in the video? if so what type of oil? Thanks and happy thanksgiving!
425 degrees, and olive oil. cheers!@@MrHamiltonian1
ah sorry 450 degrees!
That poor wire rack is the real MVP of this episode
1st time making a full turkey yesterday and it turned out AMAZING! Very stress free and easy to do, it was a little daunting cooking a full bird. Still shocked with how it turned out, I’m just impressed. Thanks to you!! Our late thanksgiving/early Christmas dinner was a success!!
Americas test kitchen taught me this too!
the switch from wet to dry brine is the game changer!
I still use this recipe its the best!!!
The face stuffing at the end was undoubtedly the best part.
I did my bird plain Jane one year as well with minimal herbs and seasoning, and honestly the bird itself has so much flavor you don’t need it! Also much easier 🤗
"Dont listen to those people who tell you don't try to get the bird tasty" brooo just tag Adam Ragusea next time lmao
I kinda like adam but that turkey video was really nonsense
@@thisisit6758 why? Turkey and roast joints are huge. There's a reason why he only used salt because that's the only thing can penetrate flavour throughout all the meat. With big joints any other herb or spice you put on won't penetrate the meat at all unless you literally inject it with a brine, which still doesn't do much. Or you cut the joint into much smaller pieces but that defeats the whole point. The only flavour you'd get from any herbs or spices you put on would just be on the surface. This is the point of the gravy, to have the flavour of the meat from the fond mixed with and additional ingredients like herbs, spices, aromatics etc.
@@fred4800 Im talking about him saying stop trying to make the turkey taste good and juicy. It really doesnt take that much effort as steve shows here
@@thisisit6758 and there really isn't much you can do except salting it. Nothing wrong with that, go right ahead but that's what Adam meant and I see why he said it. Like a salted piece of meat tastes decent but it's not the most tastiest thing in the world. Like chicken, turkey is a bit bland on its own and can't hold it's own like beef or pork with just salt or pepper.
In Italy we eat turkey if we are ill or on a diet, I honestly don't understand this american passion for this bland taste bird and it's weird because americans usually love to eat the most fat trash sugarfull greasy unhealthy industrial food on earth
Did I miss it or did he never say the oven temperature?
I did this with a 15 lb turkey this year thanks to your inspiration. It was the best bird ever!
Just wanted to give a review on this. As I was attempting this last year, I had no previous experience with cooking turkey. And I gotta say, it was a winner. You can't go wrong with spatchcocking
Picked up cooking during quarantine and this upcoming thanksgiving got me excited.
Yet another fabulous method. This method, along with the full on carving prior to cooking yields THE juiciest bird I've even encountered. This is a bit easier in prep for sure.
At what temp did we heat the oven at when you put the bird in the oven?
flavor over presentation, always
so glad I found this video. i was searching for combination of spatchcock and wet brine recipe, but his reasons for dry brining convinced me to try this method instead. three ingredient recipe (turkey, salt, oil) that delivers delicious turkey worthy of impressing guests. really looking forward to trying this. (might do it on a bbq smoker)
This guy is a kitchen engineer, his technique for home cooking is flawless.
A little tip for everyone watching, when u unpack the chicken and u dont want to get the chicken juice (liquid) everywhere, just cut it open in the sink and let it drain before taking it out.
I have been following this channel for a couple months now. I love how this guy approaches cooking. I purchased the Holiday Plan of Attack and it is really fantastic. I am basing my whole Thanksgiving dinner upon his recipes.
This is the only way I will ever cook a turkey. It took the least effort and resulted in the best outcome ever. I've cooked juicy turkeys before, but this was off the charts. 🌟🌟🌟🌟🌟
Not Another Cooking Show dropping more gems on us for Thanksgiving. Thank you!
I like to do it this way with only one change. Instead of oil or butter I baste the bird twice with melted hot bacon fat. It adds another whole level of crispy to the skin.
You and Everday BBQ and Cooking Mike are my new heroes along with the Master Gordon Ramsey. I love how th etwo of you are so clear and concise in your teaching methods.
Believe the hype!! This was THE best turkey I have ever cooked. 12lb turkey done in an hour! Moist and juicy meat and incredibly crisp skin. Thank you for this amazing recipe!!
The most underrated cooking channel on TH-cam right now
SamTheCookingGuy and NACS are the best cooking shows! Hands down!
Can't wait til I get my chance to do thanksgiving dinner. Totally doing this.
What kind of oil did you use to coat the turkey before it went into the oven??
Sunflower. You can use olive oil (not extra virgin), canola, vegetable. Avocado, grape seed.
Right after you remove the bone, if you laddle some boiling water over the top of the turkey you will start to render out some of the collagen, speeding up the Browning process later. Proceed as usual with the dry brine after you dry off the bird
Source: Jacob Barton YT channel
I’ve seen that...like Peking duck, I’m sure it works, maybe one day but that step seemed like too much for a beginner. I wanted someone to look at this and be like I want do that and feel confident. Ya know?
That's true. I would consider myself a beginner and I think hearing that made me open my eyes cause he said "most people miss that part" anyway I was going to do another spatchcock recipe cause I didn't see one from you, but I'm definitely doing this one now!
Looks good, I love the extra crispness that you get on the skin when you spatchcock it. I actually made a spatchcock chicken recipe on my channel a few weeks ago too, but I’ll have to try it with a turkey now!
The crispiness is because of the dry brine, not the spatchcocking. Just so you know...
stluanne I just meant because you create more surface area when spatchcocking and therefore you get more crispy skin
@@TheRegularChef Ah, I see. Got it!
My brother.
Very well done, and I like your style.
Happiest of Thanksgivings to you and yours!
That crispiness! That juiciness! I'm so hungry right now...
Okay this guy is awesome. This is the first video I've seen on this channel and I'll be watching more for sure!
"That's one of the most juiciest beasts I've ever seen"
- NOT ANOTHER COOKING SHOW 2019
Every Thanksgiving my mom cooks the heart and other stuff under the turkey and then we eat it. It's the best part imo.
Steve, were you throwing shade at Adam Ragusea? I agree with you--the turkey IS the point of the meal. And how many turkey nibbles did you give your dog? Great content and presentation as always!
Thought the same thing.
I don’t think I was, I had heard a lot of people saying that and I think it’s just an excuse. I did see his video tho, his method isn’t bad. If it dry brined it with his pan method then I’m sure that’s a tasty bird. I try not to be a big shade thrower lol
This is exactly what I thought when I heard him 😅
First of all, super impressive bird. Also, the internet is strangely telepathic.. we KNOW this was shade 😂
OMFG DUDE that it the best looking turkey breast I've EVER seen and I've watched a million smoking, roasting, frying turkey videos 🤯🤯🤯
I do these every year , after suffering through my poor mothers, dry turkey " bless her heart " God knows she tried
Of course I'm the only hell she raised. But she had 5 other kids to worry about. This recipe makes sence on every level. More surface area exposure to the heat. I think I made one last year it was so good . We doubled down because we got another turkey for 50 percent off
first time I roasted one like this I overcooked it a bit, because I thought there was NO WAY it was already done so fast, but it was
And it probably wasn't as dry as an over cooked bird usually would be. I prep mine this way, but I have an herbed cranberry butter I put under the skin at cooking time, I like the little pops of sweet and tart the cranberries add to the skin.
Been there; done that!
Crazy - I've never seen a turkey as juicy as this! I actually (no lie) felt like I needed to wipe my hands before placing them on my keyboard to type this!
Im gonna make it for Christmas! It's not really a tradition here where I live but I've always wanted to eat those turkeys or chickens like you see in the movies lol
Haha I feel you
Thanks for the video man! Looks absolutely delish. Dont know which of your turkey methods I should try next week! haha, cheers!
would you ever make a guide on grocery shopping/cooking in nyc? i’m a student and i love cooking but i find i cant do it as much as i want, and i can never find what i need
🎄🎁❤️💛👍🏼
Five emojis out of five!!
Best Turkey ever! Thank you for making me shine on my first Turkey cooked.
Put it in the oven at what temperature. You didn't say
450
@@NOTANOTHERCOOKINGSHOW hi, I'm from the UK and looking to do this for Christmas, I've worked out 450 is about 230 here but is this on a fan assist oven or not? Most recipes here specify and a fan assist will be about 20c lower than a non-fan assist, thanks!
I really want to try this. My mother probably will freak if i do, though, because it removes the cavity that she usually shoves the stuffing into. She's always done the turkey, & isn't great at it. Her heart is there but she's just always had bone dry turkeys. It's unfortunate. With any luck I'll be able to talk her into giving this a shot 😁
Try to tell her that stuffing the bird is a bad idea as personally directed by a chef on youtube. It is one of my 5 DO NOTS when cooking a turkey. Show here this and the proof is in the temp!
@@NOTANOTHERCOOKINGSHOW ok so my mom is living with us this year & is wheelchair bound for now. So she let me handle the bird & i tried this. Literally. Without a doubt. The best turkey I've ever had. It's gushing juice. The skin is perfect. It's amazing. It's the first year I've been allowed to do the turkey & I'm 31. In 31 years I've never had a better turkey. Thanks dude
@@DaniJHollis 🤣🥰😍❤️
Congratulations!
I’ve been doing this for some odd years. To save time when carving, pull out the breastbone and the wishbone before cooking it. Game changer! Just be careful when handling it after you pull them out. It becomes very fragile. Great video!
Seems like I can count on one hand the number of times I’ve had great roasted turkey during the holidays. Fried, sure. Have friends that can nail that, and it’s fun to boot.
But, somehow roasting it is beyond everyone. I look forward to breaking that curse with your help.
Slick bird! Unreal recitation of concept!! Winner Winner, Turkey Dinner!!! WHATEVER you do, DO NOT grow so fast that you lose that ease of presentation. Can't teach that, bro. Happy Holidays from Hilo!!!!
What if you only have time to dry brine it overnight? Will you see any drying action at all to the skin?
Can this be done with a 20 lb turkey……will it fit on a sheet pan? I’ve always made your dry brine upside down turkey ( my favorite) & get rave reviews from guest. Just not sure if I should attempt a 20-22 lb spatchcock method. Thoughts?
In this video, you didn't mention the weight of the turkey and oven temperature used. How large was the turkey you spatchcocked? What oven temperature you used to make this beautiful turkey?
Hello, could you do a tips and tricks video about washing up as a home cook ?
A bird's eye camera would have been amazing for this episode all around good recipe thanks for the tip makes thing alot faster and easier
Theres nothing like a perfectly cooked turkey.
Yes there is, chicken
Yes there is tofurkey vegan version
Nothing
Could this work on a bigger turkey as well, like a 20 pound turkey ? Temp in the breast and thighs ? Little more salt for the brine ?
Ya, I’d still cook by internal temp and I’d cook at 450 until I thought the skin was gonna get too dark. The. I’d drop down to 350 and finish cooking until you hit your temps
what temp should the oven be on?
Excellent episode as usual!!! I may have to make two turkeys this year so I will make one this way if it comes to that! Thank you!!! 😊
Is there any difference between your two turkey recipes (which one do you prefer)? Also how large is the wire rack that you use in the video?
What if you have a 20-25 lb turkey? Someone said they don’t recommend it if your bird is that large and I’m debating if I should do it this year
Don't, if you need that much, do two 12 pounders. 12 pounds is the optimal weight, 14 max.
I think I found a new way to make a turkey this year. Can't wait to try it.
I'm gonna do this but I'd like some black garlic infused lite oil?
Your video is the best to follow. Thanks.
Looks amazing. Obsessed with your content!
Is this a certain brand of turkey? Free range im assuming? Looks sooo good
It’s a regional market. They have their own farm. Stew Leonard’s
I watched this video three times last week. On Dec 23rd I picked up my 7kg turkey from the butcher, spatchcocked and dry brined it. I cooked it at 400° on convection roast for and hour minutes turned it down to 375° for apx. 30 minutes then let it rest for at least 30 minutes tented with foil while i baked the stuffing. Even my bitchy Mother in-law had to admit it was the best turkey she'd ever tasted!!!
Can I season it a little bit more herbs and seasonings?
Yes. These are the base techniques. I like to not add too much as it could mess with the color of the bird. I was going for that classic pure golden brown bird and I find less is more to achieve that. But once you have the technique then you can add to it but I wouldn’t go crazy. The gravy brings the flavor
What temp is the oven at? Looks delish!
450. Did I not mention??
@@NOTANOTHERCOOKINGSHOW
I may have missed it, but I didnt catch it. Thanks for the reply! Love your channel!
I scrolled down for this! Thanks!
Great video, the only thing i'm missing is the oven temp
Hello! Can you please learn us how to make the "Pappardelle ala Fiesolana" from Bar Pitti in New York? It's so so good, but I can't manage to get that little extra when making it myself. Thanks in advance, love your channel! :)
How much salt was used?
SO when you were oiling the turkey, did you flip it over and oil the inside as well?
Spatchcock is the best way by far!
Do you use your oven on the convection setting or the regular bake setting?
Definitely a beautiful bird Steve ! Great job buddy! Love it !
What is the temp of the oven
Thanks so much, best Thanksgiving turkey ever.
Looking forward to cooking my turkey with this method. At what temperature is the oven set at please?
I was wondering that, too. He answered that question elsewhere in the comments: 450f (230c)
@@somerandomnification thanks so much for the information. Really appreciate it! Happy Thanksgiving!
Thanks for the recipe. I decided on no seasoning too and just wrapped the whole thing in 5 packs of bacon. Its huge crispy mess and my oven caught on fire twice but its crispy like bacon. I can barely taste the Turkey. Thank you for the recipe!!
What type of oil is used, olive? Canola?
Great video as always just bought your plan of attack. Cheers 🍺🍺
Thank you so much Mike! Got a new video posting shortly with 2 more to follow before thanksgiving
I've seen others put their turkey in the sink and ladle boiling water slowly across the skin to render any subcutaneous fat and help dry the skin. Any validity to that process? Great video as always!
Yes, it’s valid. However it’s not necessary and is one extra messy step. But if you were to do it I’m sure it would help
Is it 450 degrees all the way through? How many minutes per pound? Ya didn't say. Turkey looked really juicy!!
450, you’re not cooking this by time. Only color and temp. Just go all the way at the temp, rotating for even color
not sure if you'll see this due to the age of this video, but I'm curious what size sheet pan you used for this?
NOT ANOTHER COOKING SHOW: "That's one of the most jUiCiEsT beasts I've ever seen"
All his ex Girlfriends: Wait what??
Hey, Can I do this same method but put it in a gas barbecue?
What kind of salt did you use for the dry brine?
Diamond kosher