I was wondering when this video would be released. You didn’t disappoint, it looks really good. The colour of the skin after deep frying was great. The meat looks really moist and tender.
I’m doing this for Christmas. Made a few modifications. I kept the wing and drumsticks for presentation. Use some twine to help keep it’s shape. I also put the turkey in a brine.
I did a deboned turkey this year. Most trouble was with the tendons in the legs. Stuffed it with apple, craisens, rosemary and my kfc spice blend. Cooked at 150°F for 24 hours. Glazed at 450° for about 20 minutes. Very good.
@@KindofCooking lots of small tendons in there. I pulled on each one and scraped them off as I pulled them out but the smallest I had to just pull out.
How did the rice turn out? I'm thinking of doing a stuffed pork and using your fried rice recipe but will be cooking the pork for about 24 hrs. Do you think the rice will come out mushy if it's in the sous vide for too long?
That sounds awesome. The rice was pretty good, lol we had extra on the side as well (just in case). What temperature are you doing the pork? My gut tells me 24h might be a bit long for the rice. I’m curious to try though.
@@KindofCooking I was planning to cook the pork at 165°. Thinking of undercooking the rice a bit and let it finish cooking in the sous vide bath. Concerned that 24 hrs might be too long though.... lol
So, we did cook our glutenous rice about 1/2 way, maybe a touch over half, then stuffed the bird. The rice within once done was full of flavour and softer (not mushy yet) think of a regular rice stuffing in a turkey. I think 24h at 165F would make it pretty soft. The only thing I'm not sure of, if using glutenous rice, does it become more sticky or does it become mush - I'm thinking about steamed glutenous rice in a banana leaf consistency, if it can reach that it would be awesome.
I make a cheat version from time to time - cutting along the backbone and then either sewing or rolling it after. It’s a recipe I’ve been using since the early 90s, so by now deboning takes a little less than 5 minutes on a chicken. Apart from the legs, turkey is almost easier because there’s a lot more room to work, I may have to redo the turkey version soon, but I’ll be stuffing It with ground chicken and mushroom, bell pepper and either sage or thyme and lemon peel.
The smaller bird will have thinner and more delicate skin, so be very careful when deboning and stuffing. I did this a while back with a small chicken, I over stuffed it a bit, when the rice expanded during cooking, it caused the skin to rip. Quail might be actually more difficult to debone completely whole. I would suggest leaving wing and leg bones in, just remove the bone from the body.
You could replace Chinese sausage with ham or bacon. It’s a slightly different texture and flavour, but it will not matter. The ingredients making up the eight treasure are not always the same from recipe to recipe, often comes down to personal preference and what you have available.
@@mengliu4718 Thank you for such a quick response! Love your recipes! Lol! Got the wrong thanks there, but thank you regardless and @kind of cooking as well
Replace Chinese sausage!? Haha 😂 just kidding. As meng mentioned, use ham, or lap yuk or pork belly. Honestly, use whatever your heart desires. Very adaptable dish.
@@HigeAkaike I can’t take any credit for these recipes... I’m just a fan of this channel with a deep interest in these types of recipes and have experimented with similar recipes myself.
Very cool! The best turkey I've ever made was Todd English's deboned, rolled and stuffed turkey that he demonstrated on Martha Stewart (I deny I watch Martha Stewart). He deboned it in 3 min, but it takes me 1 hour (and I always end up cutting my fingers) to get a flat piece of turkey covered in skin (that you roll up like a Christmas log with a pork-turkey meat stuffing inside), not the entact one you did, which must be even harder. This year I plan to make a sous vide turkey leg/thigh roulade following a ChefSteps recipe. Still unusual and elegant, but a lot less work!
I think you sent me that one last year. I forgot about it. No shame in watching Martha. She’s awesome. A turkey stuffed with sausage sounds absolutely amazing. Looking forward to seeing your turkey leg.
I think that's your best video yet, fantastically different take on cooking a turkey!
I'm inspired to give it a try
Thank you thank you!! Glad it inspires. Lol need to get creative sometimes.
WOW! WOW! WOW! What a project. i am impressed and was cheering you on the whole time.
That was the hardest dish we've made lol haven't attempted it since.
I was wondering when this video would be released. You didn’t disappoint, it looks really good. The colour of the skin after deep frying was great. The meat looks really moist and tender.
Thanks!! Haha yeah takes a while to get it done and published. The frying was really hard. Need a better contraption or wok.
I’m doing this for Christmas.
Made a few modifications. I kept the wing and drumsticks for presentation. Use some twine to help keep it’s shape. I also put the turkey in a brine.
Looking forward to hearing how it turned out.
I did a deboned turkey this year. Most trouble was with the tendons in the legs. Stuffed it with apple, craisens, rosemary and my kfc spice blend. Cooked at 150°F for 24 hours. Glazed at 450° for about 20 minutes. Very good.
That sounds amazing! I saw a couple of videos on how they deal with the legs, some chef's just scrape with the knife. Seems to work.
@@KindofCooking lots of small tendons in there. I pulled on each one and scraped them off as I pulled them out but the smallest I had to just pull out.
I like the historical background. Great channel. Thanks for sharing!
Thanks for your comment! Make sure to watch the video when it comes live :D
This was so entertaining, thank you! I’m attempting something a little bit similar this year, crossing my fingers it’ll look as good as yours! 👏🏻
Would love to know how it turns out! Keep us posted.
How did the rice turn out? I'm thinking of doing a stuffed pork and using your fried rice recipe but will be cooking the pork for about 24 hrs. Do you think the rice will come out mushy if it's in the sous vide for too long?
That sounds awesome. The rice was pretty good, lol we had extra on the side as well (just in case). What temperature are you doing the pork? My gut tells me 24h might be a bit long for the rice. I’m curious to try though.
@@KindofCooking I was planning to cook the pork at 165°. Thinking of undercooking the rice a bit and let it finish cooking in the sous vide bath. Concerned that 24 hrs might be too long though.... lol
So, we did cook our glutenous rice about 1/2 way, maybe a touch over half, then stuffed the bird. The rice within once done was full of flavour and softer (not mushy yet) think of a regular rice stuffing in a turkey. I think 24h at 165F would make it pretty soft. The only thing I'm not sure of, if using glutenous rice, does it become more sticky or does it become mush - I'm thinking about steamed glutenous rice in a banana leaf consistency, if it can reach that it would be awesome.
Omg 😳 that looks delicious!!!😋 🤤
It was amazing! Such a different way to have turkey. Happy thanksgiving!
Great!!! Will do it for thanksgiving 🤙
Good luck!
I make a cheat version from time to time - cutting along the backbone and then either sewing or rolling it after. It’s a recipe I’ve been using since the early 90s, so by now deboning takes a little less than 5 minutes on a chicken. Apart from the legs, turkey is almost easier because there’s a lot more room to work, I may have to redo the turkey version soon, but I’ll be stuffing It with ground chicken and mushroom, bell pepper and either sage or thyme and lemon peel.
That sounds awesome! Haha cutting out the backbone would definitely make it easier.
Ooof that looks bomb!
It was very good! Moist and flavourful!
What size Turkey was this?
Amazingly done. I might try this in a smaller scale ... like maybe a quail or a Cornish game hen haha. Great job guys :)
The smaller bird will have thinner and more delicate skin, so be very careful when deboning and stuffing. I did this a while back with a small chicken, I over stuffed it a bit, when the rice expanded during cooking, it caused the skin to rip.
Quail might be actually more difficult to debone completely whole. I would suggest leaving wing and leg bones in, just remove the bone from the body.
Lol. You’re going to need more precise hands, and maybe a smaller one with a Cornish hen.
@@KindofCooking @Meng Liu haha I realise now that going small is probably not the great idea.... :)
Can I use fresh shrimp instead of dried?
You can use whatever you want!
Happy Thanksgiving! 🍁
It was freaking AMAZING! 🤤😍❤️ Thank you so much for sharing this video. My in-laws want me to make this again for Christmas. 🤣
Looks amazing! Would there be a good replacement for Chinese sausage?
You could replace Chinese sausage with ham or bacon. It’s a slightly different texture and flavour, but it will not matter. The ingredients making up the eight treasure are not always the same from recipe to recipe, often comes down to personal preference and what you have available.
@@mengliu4718 Thank you for such a quick response! Love your recipes! Lol! Got the wrong thanks there, but thank you regardless and @kind of cooking as well
Replace Chinese sausage!? Haha 😂 just kidding. As meng mentioned, use ham, or lap yuk or pork belly. Honestly, use whatever your heart desires. Very adaptable dish.
@@HigeAkaike I can’t take any credit for these recipes... I’m just a fan of this channel with a deep interest in these types of recipes and have experimented with similar recipes myself.
Actually, Meng, you can take some credit for this one. Consulted you on how to best do it ;)
Very cool!
The best turkey I've ever made was Todd English's deboned, rolled and stuffed turkey that he demonstrated on Martha Stewart (I deny I watch Martha Stewart). He deboned it in 3 min, but it takes me 1 hour (and I always end up cutting my fingers) to get a flat piece of turkey covered in skin (that you roll up like a Christmas log with a pork-turkey meat stuffing inside), not the entact one you did, which must be even harder.
This year I plan to make a sous vide turkey leg/thigh roulade following a ChefSteps recipe. Still unusual and elegant, but a lot less work!
I think you sent me that one last year. I forgot about it. No shame in watching Martha. She’s awesome. A turkey stuffed with sausage sounds absolutely amazing. Looking forward to seeing your turkey leg.
Mouthwatering yo
Thanks!!!
It looks really good but not the kind of home cooking I'd have a bone to execute 😅
Yeah this was more of a challenge 🤪 we do have a regular turkey recipe that’s quite simple.
hahaha thats a lot of hard work but worth it, personally i like Jacques Pépin's chicken galantine technique
OOOOO yeah! I'm planning on trying this for my next chicken.
💜💜💜💜💜💜💜💜💜💜💜💜😌😌😌😌😌😌😌
#ExtraFlavor 🤣
LOL
🤣🤣🤣
So funny