Something I really appreciate about Adam's videos is that when he has do something twice in a recipe (like deboning the turkey legs), he shows us both times to help explain it. It makes it so you don't have to keep rewinding the video to catch all the details
@@JD-wu5pf I think it helps it stick in your memory, even if you got it the first time. I definitely also get frustrated by the repetition sometimes but I appreciate how he can condense what he says more and more as he repeats it, almost into a rhythmic chant sometimes (Twist, and pull! Twist, and pull!). He feels more like a teacher than any other food channel (or any other procedural type channel) I've watched.
A friend of mine was very sceptical of bay leaves. So one time when I asked him to come to me to eat I made two batches of soup. One with and one without bayleaves. When he tasted the one without he did not say anything, but when he tates the one with her said that the taste was richer. When I told him why his scepticims faded.
@@topilinkala1594 I feel like bay leaves definitely provide flavor, but they particularly shine in things like soup. In more bold dishes (such as demi glace) I'm unsure if you would still notice. Definitely something to test.
@@gutrench9489 I'm sure a butcher would do it for you for a bit of extra cash but really deboning a bird is about anatomy. I say food knowledge because anatomy of animals is an important factor of cooking them.
@@gutrench9489 By putting in all this effort in advance, he minimized effort on the day of the feast which kinda is a big deal when you have multiple families of hungry people and you want to be able to relax and enjoy time with loved ones as soon as possible (for some jobs, thanksgiving and christmas day are the only days you have off).
I made this turkey for Thanksgiving and, wow, it was a hit. The hardest part really was deboning the bird, and even then, it wasn't that hard. I started this the day before Thanksgiving, so I had time to go slowly. It was worth the effort. This bird was juicy, it was done in about 75 minutes, and the white meat and dark meat were cooked perfectly. Carving it up was a breeze and honestly, nobody minded that this wasn't a "traditional" bird. All the extra bones from the bird went into making gravy (no demi) so very little was wasted. This will be my preferred turkey-cooking method going forward. Thanks, Adam, for this video!
I love stock recipes because they always seem like the best attempt of someone who has only vaguely heard of cooking: "Yeah just throw some onions in there. Cut them in half first for good measure. Add some water probably."
My grandmother always admired the chef she worked for, and spoke with reverence of the fact that he could “debone a turkey and put it back together.” I inherited my grandmother’s passion for cooking, so, since it sounded challenging, i eventually eventually did try it for thanksgiving one year. A challenge it was, interesting, and it made serving much easier. It also cut the baking time. I am glad i did it, but once was quite enough. It really did not seem worth doing more than once, since doing a large dinner and deserts for my family on my own is quite challenging enough. These days, at my advanced age, my son does the cooking for family holiday dinners dinners, and i just do the pies. (I retired from my office job the better part of two decades ago, but i’m not quite ready to retire from all cooking. It is still too much fun!)
I switched to an electric pressure cooker for all my stock making. It's just so easy to push a button and walk away. No smell, no burning your house down and it finishes a lot quicker.
@@DuJonTHomas I have a gallon sized plastic bag in my freezer that I keep chicken bones and scraps in. Once it's full, the bag goes in the instant pot and is filled with water to the "pc max" line. After 6 hours on low pressure, everything is passed through a strainer and cheesecloth and salted to taste before being transferred into quart size jars and cooled/frozen. It's really more "bone broth" than chicken stock since I don't add any vegetables, but you absolutely could!
It was a big hit! The juiciness of this meat can not be overstated. I served a trial version of this using a six pound chicken to my family today. I followed all the directions and split the difference between Mr. Ragusea's preference to skip the brine by adding some but not a lot of salt to the meat. I used the pressure cooker method for the stock and it worked great. After separating the solids, the stock took much longer to reduce than I expected, but I was also conservative with heat to prevent burning. As a result, I didn't have enough time to reduce the glace enough either. It really didn't make a difference because the more runny glace was just fine. The six pound chicken cooked at 400F in my active convection oven in about 30 minutes. Much faster than I expected but it makes sense with less meat. Instead of basting during the roast or adding oil to the skin, I basted once right when I took them out of the oven. I tilted the pan to get all the juices in the corner and bastey mcbaste face was quick and simple. The skin was still crispy as sin with that little extra flavor. You know that moment when your wife wants to know how the magic happened? Well, that happen to me tonight. Thanks again for sharing with me and the rest of the world.
Bay leaves ABSOLUTELY do something in stocks/sauces. It doesn't give a lot of direct flavors but it does add a lot of background flavors and depth of flavor, it's the same way you use tomato paste to get more umami but not a tomato flavor, you use bay leaves for more depth of flavor
Same here... I've known myself to keep on tasting time over some dish or another, looking for the missing base line.... Till I realize I forgot the bay leaves. If the food actually tastes of them (except for adobo, where they're a statement all together), it just means you put too much! But without them, it's like the cellos walked out on the orchestra... And where's the sage, BTW, in that demi-glace?! Or savory, or smthg?...
Make a point to keep relatively fresh bay leaves too. If they're old a lot of the flavor compounds aren't there anymore. Had a friend that said they did nothing - his bay leaves were 2 years old 🤦♀️
Right after Thanksgiving turkeys are so cheap! I always buy 2 of them and debone them before freezing. This saves so much space in the freezer, preparation time before cooking and so much money over buying turkey at any other time of the year. This is definitely a great skill to learn.
I was a mechanic at the Macon Water Authority for a bit, after I got out of the Navy. Went from distribution, to the water plant. I can tell you we had pretty good water. I worked the mechanic side keeping things running, but had to know the steps from the inlet of the Okmulgee River, all the way to the water towers, or clear wells. Had to dose the chlorine as the water worked its way out of the plant and into the distribution system. Pretty cool if your into that sort of thing. We had a pretty neat filter system at the old plant. It started with floculation chambers, then over and under weirs, and into the filter beds. From there it went to giant clear wells under the ground. Then on out to the city and surrounding area. We used polymer sometimes to help clear the water if muddy, various ph modifiers, and a few other things such as fluoroacetic acid for your teeth. Some things I've forgotten about. We had an old pneumatic/mechanical system to monitor the flow through the pipes leaving the filter beds. Really old. It involved mercury wells to act as a counter balance from the compressed air that worked against a plate. Think of it as a liquid spring. It had to different sized stand pipes to act as references to water pressure. Atmospheric head pressure that is. It had hand cut cams to give a profile to replicate the flow through a venturi in the pipes, it worked much like a carburetors. The cams were actuated by a gear and a chain that moved in relation to the water flowing through the over sized venturi. This raised and lowered an arm with a plate attached, and that provided a back pressure to the nozzle that blasted the plate with compressed air from big double acting vertical air compressors found in the plant. The back pressure was read by electronics and this increased or decreased the amount of water flowing down through the filter beds and out. A mix of the very old and new. Quite a bit more was involved, but I have yapped to much. Never did work at the new plant. Heard the lake made the water even better. Good video as always. Have a nice weekend.
I dont know how but adam has the ability to make me zone out when watching his videos, I just start to consume the knowledge he is giving me and only when its done do I realise how much I was focused on it.
In some parts of Germany exists a drink called a "Schoppen" which is most of the time wine with a little bit of soda water and is served in so called Schoppen glasses. These glasses range in size between 0.25 and 0.5 liters, which translates roughly to one to two cups. So maybe these are the glasses Adam uses... 😄
Adam. I love that, on some level, your videos, your cooking, and your skill was all developed for your family. For your Lauren. For your children. It's beautiful.
Last thanksgiving I was in charge of the turkey and I did something similar--I butchered the bird the weekend ahead and cooked the pieces sous vide. I don't remember my breast time and temp, but the legs were 165 for either 12 or 24 hours. I also roasted the carcass for stock then too. It was effort that took place over the course of several days, requiring planning and logistics, and it wasn't any better than I could roast a turkey normally, but I'd do it again for a specific reason. Traditional roasting occupies the oven for hours and can be tricky and require a lot of attention, especially if you're using an oven at a relative's house and aren't familiar with it. This method took less than 15 minutes in the oven on the day itself! I reheated the cooked turkey in a waterbath and then took it out of the bags and broiled the skin for a bit. It was the easiest and most painless turkey I've ever done.
Nowadays we almost have to make a federal project out of whole turkey. That's because nobody gets a private farm raised bird anymore. I worked at a travel guide listed diner in Logan, Utah. They roasted large turkeys on the daily and they were consistently the same, never dry or bloody. But fresh turkeys I've had in the past few years appear unfrozen (they're never deep- frozen like "FROZEN" turkeys) are always undercooked in the leg joints if the breast isn't overcooked. No matter what weight. Ugh, why is that?
This technique, while time consuming, is outstanding. Better than spatchcocking. I did one the other day with a turkey I got on sale. Next time, I am definitely putting it in the smoker at high heat instead of the oven. It can only make it better!
Adam - my roommate and I just deboned a whole friggin’ turkey - and there’s absolutely no way we would’ve been able to do it if it weren’t for you. Happy thanksgiving man 👍🏼
Thanks Adam, for using the anatomical terms when talking about peeling the meat off the bone. The anatomist in me understood completely! Even if it didn't help others, rest assured that it helped me out enormously.
The visuals were first-rate, so even if people are unfamiliar with the terminology(that level of anatomy gets taught in about sixth grade around here, but elsewhere, who knows?), it should be easy enough to follow along for everyone, WHILE simultaneously teaching them some vocabulary everyone should know.
Thanks for this inspiration, Adam. I tried deboning a 10 lb turkey this week. It went well thanks to your careful instruction! Instead of baking in oven, I grilled it in Weber 22.5" grill @ 350 for about 1.5 hours (indirect method) with dark meat in a foil pan and white meat on ceramic pan. I used charcoal + mesquite + hickory wood chips. I was hoping the exposed meat would absorbe the smokey flavors more than cooking on the bone. It did! Turned out great.
I did the turkey recipe at the channel "That Dude Can Cook." He doesn't debone it the way Adam does here, but he does cut the meat off of the carcass which allows you to cook white and dark meat separately, and it turned out really excellent. I was thinking about throwing it on the grill, and I'm glad to see your experiment turned out well as that makes me want to try grilling a turkey.
I've been deboning a turkey for about 4 years now. It really cuts down the cooking time and the headache. I've usually rolled the thing up with nuts and dried fruit inside, but this looks delicious and even easier. Thanks Adam!!
I usually roll it up, too. I tuck the dark meat on the inside and roll it up. I skewer the skin around it so it looks like a log with skin on it. The slices have a nice contrast of white meat on the outside and dark meat in the center.
@@rbtmdl Trouble with that is that you want the dark meat cooked to a higher temperature than the white. But since the roll is cooked from the outside in, the peak temp of the inside will be lower than that of the outside.
I love that this sounds like you have been deboning a single Turkey for 4 years in preparation for thankgiving. Adam said start well in advance, but that seems a little overkill!
@Adam, I have a tip for "crazy crispy skin" (re: 14:25). Scald the skin with boiling water. Do that before you apply seasoning and putting it in the fridge to dry. The way to do this is to put the bird on a cooling rack, and use a coffee pour-over kettle, and pour boiling water all over the skin until it contracts to the point where it can't contract anymore. Skin isn't so good at conducting heat, so what this does is it pre-cooks the skin somewhat, breaking the subcutaneous fat vesicles in the fat cells, letting it render out much more thoroughly. Also, the proteins in the skin pre-cook, so when you finally roast, they have a head start in cooking, so the skin proteins squeeze out more water during the cooking process. This results in crispier skin. This method is used in Chinese restaurants to make duck skin crispy. Try it. It also works great for whole roasted chicken if you want crispy chicken skin. The Chinese restaurant method involves two rounds of dunking the whole bird in a stockpot of boilng water, then quenching it in ice water, but the at-home method that works just as well is to use a pour-over kettle. Try it both with one scalding, and with two. I am not sure whether the second round is as impactful, but I leave that for you to investigate.
In a matter of 18 minutes, all my Thanksgiving roasting plans have been thrown out the window and replaced - yet again - with a much improved set of plans. Thanks, Adam. ;)
I made this twice this year with 18 pound turkeys. The second time I put it over Dave Arnold's stuffing recipe. Both ways were huge hits. I'll never cook it any other way because being able to chuck the turkey in for just 45 minutes to an hour day of was a huge revelation for my kitchen work.
Having just done this tonight, there are a couple things I'd like to share: 1.) The most difficult part is deboning the lower leg, and removing all the tendons. The thigh is fairly straightforward, but those tendons are a pain in the ass to deal with. Honestly, if you're doing what I did (repackaging the meat for freezing) then just separate the legs whole and put them in a pressure cooker or slow cooker to completely break it down for a stew. 2.) I personally found it easier to start from the breastbone and work my way down than to go from the back in order to remove the breast meat, and for the thighs to work from the inside first with the bird on it's back; in both cases I think the carcass is more stable and easier to work with.
I used a Bay Leaf once and the damn thing climbed up out of the sauce and raised its fists. It wanted to fight! Since that day I never use Bay Leaves, I don't give a hoot what Pliny the Elder thinks
Best turkey I've ever made, Adam. I did the Miglore->Sharma sweet potatoes; Chef John's Stuffing, Mashed potatoes, and gravy; Kenji's cranberry sauce; And Sam TCG's garlicy mushrooms. Grandpa's turning 88 this year. He came and knocked on my door later to tell me that it was the best Thanksgiving meal he's had since he was in Vietnam, a month into eating nothing but combat rations, and his command decided to airdrop his company a real Thanksgiving meal. I took full credit. I don't feel bad.
I deboned the turkey the first time this year and it's actually a HUGE time saver when factoring in how much it decreases cook time on a huge bird. Oh, and also delicious. Thanks for the great idea!
Brushing the side of a pan with whilst reducing the stock is very important, you had all that residue left on a side of a pan just congealed and burnt. Love your videos keep spreading the knowledge.
Your method going down from the back is absolutely wonderful I did it and I did it well. I wrestled at 18 lb turkey for a while about an hour. the legs were a pain. This is definitely My Method now thanks for sharing. I did a dry brine and left in frig 48 hrs. Never a juicier delicious bird!
I tried this deboned turkey method this year, this is how I will cook turkey from now on. I just followed this video and all I can say is thankyou! After this I will never cook a turkey any other way! I have never had such a moist juicy bird with such crispy skin, it was amazing! Once you get through the deboning, it is so easy to cook and prepare! I did invest in a good set of poultry sheers I found at Bed Bath & Beyond, they really helped a lot, that and a good knife is all you need. Pulling some of the tendons out of the leg meat was not as easy as it looked in the video, some I had to cut out, but other than that it was not to bad. Just make sure you have room to work and be prepared for a bit of a mess, but it is so worth it! On the day of your meal you will be so thankful you did this! The best part is once you get through it and have your meat seasoned in the fridge, the rest is super easy and the results are beyond what I had hoped. I put the dark meat up high and the breast meat down low at 400, when the dark meat was at 150-160 I bumped the oven to 450 for the last 10 minutes to get the skin nice and crispy brown. The breast meat was a lot lower/slower on the bottom, so when the dark meat was crispy and brown and the internal temp hit 185 I took it out and moved the breast meat up high to get it crispy golden brown for its last ten minutes with an internal temp of around 165. it was the best turkey I have ever cooked or had anywhere else for that matter. I have tried every other method of cooking turkeys, nothing else comes close IMO. It allows you to cook the meat to perfection in a way you just cannot do with a full bone in bird. I only wish I had known about this method years ago.
Deboned and roasted a whole chicken using these instructions as a prep for doing it with a turkey on Thanksgiving this year. Easily one of the best roast chickens I've ever eaten. I love dark meat and being able to slice it without working around a bunch of bones is awesome. And the crispy skin is next level. Pretty excited to do this with a turkey!
My brother has been deboning a 35lb local bird for the last 3 Thanksgivings. The meat comes out so much better, as it cooks evenly and stays moist, and there's seasoning everywhere. SO GOOD
Adam I was in charge of the Thanksgiving turkey this year when meeting my in-laws at a vacation rental which was a 5-hour drive from my home. This recipe not only saved me a huge hassle on Thanksgiving after a day of driving, but was also was a big hit with everyone. It's a lot easier transporting ziplock bags of brined turkey than a full bird. Thanks for the inspiration and detailed instructions.🤘 Tip for anyone who needs to do this: Go easier on the salt if you end up having to brine for more than one day.
I came to your channle because I remembered wanting to do your spatchcock turkey, but saw this. So this year, the first turkey I've ever made was done by your video. I didn't do the glaze, nor did I de-bone the dark meat because people are very into their drum sticks here. However, it cut down the amount of work I had to do the day of a ton! Cooking time for my 25lbs turkey went from 5h to just above 1h. It was delicious, not at all dry, great skin, perfect all around, thank you! I had never even cooked a chicken before, in fact, the day before was the first time I put an egg into Raman thinking I was fancy, then the next day I deboned, and cooked my very first turkey! Not having to deal with bones the day of was such a big help! They are now simmering in my crock pot. Adam, thank you for helping me host my first family thanks giving!
Thanks for this idea. Made it this weekend for early Christmas festivities. Didn't have time to dry out long enough, and turned the bones into gravy instead of demi-glaze, but it was super juicy meat and fun to do the deboning. The video had good to follow explanations.
Man that looks soooo good. That sauce I could almost smell it. I’m currently living in Thailand and turkey is very, very expensive. I’m just drooling over this, fantastic video, please keep them coming.
Made this yesterday for the big day. Turned out great, all the advantages Adam described are there. The end product was delicious, super crispy skin, in the oven for about an hour (14lb bird for me), super easy to slice and serve. My tips: Removing the tendons from the leg section is not quite as easy as Adam shows. A few did pull out with the pliers (be sure to use your other hand to grasp at the meat otherwise you might be pulling some big chunks of meat off with the tendon, but more of them (esp the bigger ones) had to be cut out. It took me about an hour to debone the bird. I reduced my demi down I think a little too much maybe? My demi is solid at room temp, it needs to be heated up a bit to be pourable. I used leave in probe thermometers. I roasted at 400F, dark meat on top rack in oven, white meat on bottom rack. The dark meat does cook quite a bit faster. Once the dark meat was at 150F, I increased the oven to 450F and let both the dark and white meat finish and they ended up with crispy skin and a nice coloring. When I first tried the demi, it's very intense with a super strong meat umami flavor. I wasn't sure if anyone would actually like it, but when I added the butter, that changes the taste, it mellows it out and makes the mouth feel absolutely insane and the sauce is really good. Also when I finished the stock and refrigerated it, I had it in the fridge for a good 4 hours or so and I did use the ice method to cool it down to around 70F prior to putting it in the fridge. Removing the fat was a little trickier than Adam, I think letting it cool longer in the fridge would have helped. I did add the gelatin but my stock was not quite a firm, at least after 4 hours, as Adam's and I had a little tougher time finding getting the fat off, but ultimately it worked. If I did it again, I would cool it down further below 70F using the ice bath (I ran out of ice) and/or give it more time in the fridge. My family REALLY likes stuffing that is stuffed into the bird. I made stuffing that was darn close to the flavor of in the bird stuffing by using an intensely flavored homemade chicken stock (made separately, used chicken parts + veg + boxed chicken stock + better than bullion) and what I think really helped was using rendered chicken fat/shmaltz I picked up from the kosher section of my grocery store in lieu of most of the butter in the stuffing recipe (I used about 1/4 butter, 3/4 rendered chicken fat).
This will be my 3rd year of deboning the turkey a la Ragusea. Yes it's a lot of work...but it's all done 2-3 days BEFORE, so I can RECOVER from deboning the turkey, and let the slow cooker extract all that delicious umami goodness out of the bones & scraps. And I don't have to worry about overcooking the meat on one part while trying to make sure it's not undercooked elsewhere, and I don't have to try to calculate how long this particular turkey will take in bones versus meat, because the meat has been deboned and flattened to within a couple inches, so it cooks much more uniformly. Worth the effort!
Chicken is more delicate, turkey is more forgiving since it's huge and meat is thick so it's unlikely to poke through it My advice with chicken is using really REALLY sharp boning knife + taking your time. There is no rush, you should be fine)
From a chef's perspective- what's said above is true. Turkey is more forgiving. However chicken is a good place to start and get to know the anatomy of the bird. It takes practice and practical knowhow to execute it well. Take a sharp knife and do it with confidence. It'll take a couple of tries but you'll get there. And please make sure to secure the board with damp paper towel or cloth. Be safe and enjoy!
What's been said is all good. A great tip for chicken however, remove the wishbone. It takes 20 seconds and makes carving off the breast pieces easier.
Thanks. This worked well for me. I started the deboning on Tuesday, two days before the big meal as you suggested. The demiglace was appreciated by family and friends as once-in-a-lifetime. The turkey was moist. The dark meat took a good 20 min less than the white meat, and I was glad they were on separate trays for roasting.
adam we don't agree on everything (not that it should be a concern of yours) but your approach to thanksgiving is one I appreciate deeply and will emulate completely. thank you.
I just finished using this method to break down my first ever turkey. I've never tackled any other butchery before. (Let alone breaking down several whole chickens cooked and raw) I debated trying all this last week, going back and forth based on that warning, but I managed it without too much grief with these instructions. Phenomenally easy to understand. Thank you Adam! Maybe my texturally upset by turkey grissle/bones/blubbery bits kid will partake in dinner tomorrow! (Fingers crossed)
Followed the deboning instructions, and it only took literally 1hr to cook an 18lbs turkey. It was the moistest turkey breast ever. Thank you Adam. Only suggestion I’d make is swapping breast with the dark meat to the top rack at the 45 min mark to help crisp its skin more.
As I have about 6 turkeys to work thru over the next 2 weeks (possibly up to 8), this is going to the 2nd position of order to tackle them. Just the demi glace looks like heaven in a pan, but I haven't tried this method of deboned turkey before, turkey mountain seems the perfect time to do it! (If that sounds like an insane amount - no, I'm not cooking for an army. At sale prices of $0.33lb - $0.79lb, for good quality meat and enough bone broth by the gallons to drown in, this time of year is a massive chest freezer stockup and will make up a whole lot of the meat eaten at home for the rest of the year. If you have freezer space, I highly suggest it as well. With meat prices skyrocketing right now, if you want at least a bit of meat in your meals, or even just broth to add to grains and veggies, now is a godsend of a time to do so if you can.)
It's Christmas evening and I did it! I followed your video carefully and deboned my first turkey for a neighborhood potluck dinner. A tremendous success! It took me a full hour to do the actual deboning, but with practice I'm sure I could get that down to twenty or thirty minutes. The two baking sheets of meat sat in the fridge for twenty-four hours but you're right, Adam: forty-eight hours would be better for a crispier skin. And it's very easy to accidently over-cook the turkey because it goes so fast. I ever-so-slightly overdid it at one hour in a 400F oven, but no-one noticed. Slicing and serving was child's play. Anyways, a great experience; I'll never cook a whole turkey again. Thank you!
I make a weird ramen variation and use a bay leaf and I can tell you that it really does make a difference. It's a kinda sage-parsley-umami flavor that's really nice. Two to three bay leaves for that stock is enough. since he's
Thank you for doing this. I did this for my thanksgiving dinner that had to feed about 20 people with a 20lb turkey. I took me about 2 hours to completely debone the turkey the day before. It was the best turkey I or anyone at my party ever had. And I've done the oven whole, smoker, Kamado, and turkey fryer. By far the best. Also the demi-glace everyone loved and even used it on the prime rib, mashed potatoes, stuffing, and everything else. It was worth the prep time in the day before cause it saved me so much stress on the day of.
My oh my how long I've waited for a turkey deboning video that I could understand. You broke the mold with this video. I'm glad I'm subscribed to you. Keep up the good work.
I followed this recipe for thanksgiving this year. Deboned the turkey, made the demiglace from the bones, gravy from the fat i scraped off the top. I think from here on out ill be doing this every year. thank you.
You are a lifesaver. Thanksgiving is at my daughter-in-law's with her small oven and range. I was thinking of grilling the turkey to save space but still need to make gravy and this this pops up in my recommendations and there we go, the perfect small-kitchen grilled turkey and gravy (demi-glace).
I've done this every year for thanksgiving since the video came out, and it has been great every time. It cooks so much more quickly, which makes planning out oven space a lot easier
Now THIS is why I subscribed! I love this sort of video. I mean beer, salt and vitamins are all interesting topics and you did a great job on those vids, but you're cooking techniques and personal thoughts on how you like food (heterogeneity anyone???) are the cream of the crop. Thanks for all your efforts and keep up the good work.
You have convinced me! I shall do this for Christmas, we are rearing free range pasture turkeys for the first time this year and they look massive already so I think they would be perfect. Thank you for the tips!
Made the attempt this year, and was super pleased with the results. Got several comments from guests about how this was the best turkey they'd ever had.
A good tip with the demi l-glace if you were to make it ahead of time, you can freeze it in an ice cube tray( go about half on the way up) and then once frozen in cubes, plastic bag it. That way you can just heat up the bit you need and/or use it in other recipes like pot pies, a nice roast dinner, etc.
I’ve done this every year for the last several thanksgivings. Absolutely worth doing (disclaimer; I’m a professional cook so…but deboning a turkey is easier than doing a chicken!).
It’s nice to hear someone not blindly praising dry brining, I’ve experienced the same negative aspects with dry brined steak. I reverse-seared two ribeyes, one dry brined and one seasoned just before cooking, the brined steak was noticeably less tender and the salt seasoning throughout the meat was not particularly desirable either. I think it’s a fad that will fall out of fashion eventually.
How long did you brine the meat for? In my experience, anything over 10 hours makes steak in particular taste gamier and feel a bit more tough the same way ham does.
Just finished deboning my turkey per your instructions and it went great! Had a couple of tendons give me trouble, but kept at it and came out eventually. And he wasn't kidding, you need the whole counter, and keep a few towels ready for any lingering liquids in your bird if you try this!
So glad you made this video. Ever since your original turkey video I've been hoping you'd try this method. I don't disagree with your OG video, turkey made the traditional way can be very bland, but this type of method really allows you to enjoy both gravy (or demi glace), AND the turkey meat.
I deboned a Turkey this week thanks to your vid - incredible results. As i was doing it thought it was going to be a hot mess of ground up meat bits (i dont have a boning knife). But your tips about just using the knife point, pulling the drum tendons with pliers, and 1hr cook time made for the moistest tastiest turkey. Thank you!
I did this once.. laid the whole bird out flat and covered with stuffing, rolled it into a log and tied it all up with butchers twine and made a turkey log. Best thanksgiving bird I ever made.
I did this for Thanksgiving, and it was a huge hit. First time cooking the turkey, and it weighed in at 17lbs. Shockingly easy to debone the turkey but I broke my poultry shears. The tendons were the most annoying part, but overall this is a great technique. I wanted to do the demi glace but stopped at gravy instead for time reasons, worked out well! I hot smoked the turkey in a pellet smoker instead of oven roasting and despite your warnings it was still shocking how quickly it cooked. 185 for dark, 165 for light. If I were to fine tune this for next year, I would do the following: 1. Smoke at lowest temperature setting (usually the "Smoke" setting) for an hour or so just to get that smoke in. 2. Then crank up the heat to 400 to roast. 3. Keep the dark at 185, but maybe go to 155 for light, I still need to play with that and consult the USDA temperature holding charts for that. Thanks again for such a useful video!
I know it's almost Christmas, but I neglected to come by here earlier: I made the deboned turkey for Thanksgiving (but not the demi glacé) and it was delicious as well as way easier than I expected. I was blown away when my turkey pieces actually looked like Adam's on the video.
Tried this technique for Thanksgiving yesterday. I had made a boned turkey many times before, but had stuffed it with a ham and sausage stuffing and then sewed it up again, so I wasn''t unfamiliar with boning a bird. I did appreciate some of the boning tips like using pliers to remove the tendons. What I didn't appreciate was how long it takes to boil the carcass, cool the strained stock and then reduce it. I started with a 5 gallon stock pot and about 30 hours later I had about 3 cups of demi glace. The demi glace was very flavorful and actually too strong for my taste, so I made regular turkey gravy with the juices from the roasted meat. I air dried the boned breast and leg meat for 48 hours in the fridge and I think 24 hours would have been better as it seemed to be getting too dry. I roasted the meat at 400 F until the internal temp was about 165 F, which took approximately 45 minutes. I had basted the skin with a mixture of olive oil and butter, but the skin didn''t get as crispy as I was expecting and not even as crispy as an unboned bird. I let the meat rest for a while in a warming oven and just before carving I put it under the broiler to crisp it up. Pros: Carving boned bird is way easier than carving a traditional cooked turkey, and I learned how to make demi glace. The juices from the roasted meat made grest turkey gravy. Cons: Lot of prep work and boiling the carcass for about 18 hours ruined the residual meat on the bones that I would normally use for soup. Disappointed with the skin.
Deboned (mostly) my turkey last night; roasted the bones, giblets, and trimmings this evening; and I've got the stock going right now to turn into demi glace tomorrow while I make the rest of the sides. Really looking forward to how this turns out!
Even if turkey didn't cost 100$ in India I think I'd rather go to a restaurant and eat something like this. way too much work! But the results are EPIC!
greetings from Germany and happy turkey-day. Thank you so much for this amazing recipe. This was one of the best, if not THE best, Turkey I've ever BBQ'ed. and the added bonus of having the bones available to make an amazing sauce is just beyond great. this is my new go-to method. keep up the good work and enjoy the feast!
I made this for Thanksgiving - very successful! Deboning the turkey with my daughter was good family time, and not hard. Unlike Adam, I like buttermilk brine, so I brined the deboned turkey for 1 day and then dried it for two days per his video. Didn't make the demi-glace because I am a gravy fiend. The final result was excellent. Cooked the dark meat on a grid over a pan of stuffing to flavor the stuffing - perfect. Because the gravy stock was made using the entire carcass, I think this also may be the least wasteful way of cooking a turkey. Adam, going to do this again next year - thank you!
When you cooked the dark meat over the stuffing, your stuffing was pre-cooked or you cooked it during this process or? Just wondering how you managed to keep the timings for both correct or maybe it doesn't matter too much since it's just seasoned bread.
@@VegascomJeff Just cooked the raw stuffing under the chicken. They basically take the same amount of time or the stuffing takes longer (if you have a lot). An instant-read thermometer takes away the guesswork. I like to run the stuffing under the broiler after I take the chicken out to add a little texture.
@@VegascomJeff that's why I do it too...one tip: I forgot to mention that I add less butter to the stuffing because fat from the turkey is going to drip into it.
I usually butterfly my turkey, but this year, I went with deboning as you recommend. I'm excited for a shorter cook time, juicier meat, and crispier skin! Going for a multi-day dry brine, but otherwise, followed this video to the T! I can already hear myself thanking me for making carving easier too. Great video!
@@abhishekpawar5126 No way. This is actually really practical, for people that regularly cook an entire turkey for thanksgiving/christmas. Imo cooking a whole turkey in the oven for 5ish hours is much more difficult and impractical than this
Ragusea, as a fellow Penn Stater, you make me proud. As a Culinary school grad and 27+ year former Chef/F. S. Manager/Grunt, I love your style and your intrepid food journey. Keep this going, I'm loving it!
@@regularusername5516 he talked about it in the newer demiglace video (the one with storebought stock, soy sauce, and gelatin). Basically he didn’t bother because he was going to boil it long enough that it wouldn’t matter.
1:15 Poultry shears are made for this exact thing. If you've got some crappy scissors, there's a good chance you'll break them when you twist lime that
Yes, and the poultry shears often have a little dip in them that probably helps. I also like cooking scissors that separate for easy & through cleaning.
"This white meat is almost done." Thermometer: 152°F Pfft, that _is_ done, and almost perfectly for a fast, dry cook. Carryover will take to it at least 157°F, maybe 160+. Even at 152°F, the bad bug kill time is under a minute, and the exposed parts are already much higher. If you rolled it up into a roulade to cook it, AND you had someone immunocompromised eating, then I'd maybe worry about a few more degrees so carryover takes it to 165°F. Otherwise, you're taking a much bigger risk of dryer meat for what is a vanishingly small risk of getting sick from it. Worth it if even a bad cold might kill Meemaw, but not if everybody is relatively healthy.
Well, a little longer than a minute at 152°F, but the overall sentiment is true. Turkey with 5% fat needs to be held at 152°F for 2.3 min. & if it's 12% fat it needs to stay that hot for 2.8 min. You are right, though -- it's done. With the cooking leading up to this point, plus the carryover cooking, it's well within the safe range, even for high-risk people. • • • • • For a detailed chart on cooking time & temperature per fat percentage & type of meat, see www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf Chicken chart: pg. 38 (Table 3) Turkey chart: pg. 39 (Table 4) Meat chart: pg. 36 (Table 2) see also: Meat chart on pg. 60 (Table 6) for 5-Log reduction (These times & temperatures don't ensure all the bacteria are killed, but it's safe for most people (for example, beef cooked rare).
I just made this at home. The demi ended up being pretty salty so I added a bit more wine and about a teaspoon of brown sugar. Skin wasn’t as crisp as I wanted, but I think I know what to do for next time. It was moist and salty to perfection. I was so pleased! Thank you so much for this video!
This is the single funnies comment i have seen in many years, i love you and all you stand for. I know you commented this 2 years ago but if you see this, i hope your life is going amazingly.
This is the single funnies comment i have seen in many years, i love you and all you stand for. I know you commented this 2 years ago but if you see this, i hope your life is going amazingly.
Awesome video Adam. I think we've been deepfrying our turkey for over a decade at this point; crispy skin everywhere, and dad is a pro from doing it so long. it's safe as long as you don't let the kids outside near it, and that you displace the turkey in water first to mark how much oil you need to fill first so you don't burn the house down.
I followed this recipe and technique as closely as I could. Including the demi glace. All 4 of us at dinner agreed that this was the best turkey any of us have ever had. It required a tremendous amount of effort, but I almost cried when everybody agreed it was the best. Thank you for providing the recipe and instruction. It really made this Thanksgiving special.
We did this for Christmas dinner. Had the butcher bone out the turkey for us. We still had to use pliers on the leg tendons and butterfly but that was pretty quick. General agreement: this was the best turkey we've had at home in living memory. It edges out the prior frontrunner, the deep fried turkey. The only snag we ran into was that the demi-glace never really gelled or separated, but it was still absolutely fansastic. Way better than gravy.
Something I really appreciate about Adam's videos is that when he has do something twice in a recipe (like deboning the turkey legs), he shows us both times to help explain it. It makes it so you don't have to keep rewinding the video to catch all the details
i think it's a legacy of his past in teaching and journalism, which i too find rather helpful. it feels like a class , in the best way possible lol
he said somewhere that he likes to show the whole process, no magic swaps or off-camera action
and i like that he does that too
@@JD-wu5pf I think it helps it stick in your memory, even if you got it the first time. I definitely also get frustrated by the repetition sometimes but I appreciate how he can condense what he says more and more as he repeats it, almost into a rhythmic chant sometimes (Twist, and pull! Twist, and pull!). He feels more like a teacher than any other food channel (or any other procedural type channel) I've watched.
Hes an educator at heart.
I love your consistent skepticism with regards to Bay leaves, and yet consistent usage of them. Never gets old lmao
A friend of mine was very sceptical of bay leaves. So one time when I asked him to come to me to eat I made two batches of soup. One with and one without bayleaves. When he tasted the one without he did not say anything, but when he tates the one with her said that the taste was richer. When I told him why his scepticims faded.
@@topilinkala1594 I feel like bay leaves definitely provide flavor, but they particularly shine in things like soup. In more bold dishes (such as demi glace) I'm unsure if you would still notice. Definitely something to test.
The thing I love about Adam is his food knowledge is maximised while unnecessary effort is minimized.
Epitome of working smarter, not harder
Unnecessary effort?? The dude turned a few hour roast into a multiple day procedure where the entire bird is dissected. Yes looks a lot easier
@@gutrench9489 I'm sure a butcher would do it for you for a bit of extra cash but really deboning a bird is about anatomy. I say food knowledge because anatomy of animals is an important factor of cooking them.
@@gutrench9489 What? You can debone the bird in 20-30 minutes. You dont need to do the demi glace or brine it if you dont want to.
@@gutrench9489 By putting in all this effort in advance, he minimized effort on the day of the feast which kinda is a big deal when you have multiple families of hungry people and you want to be able to relax and enjoy time with loved ones as soon as possible (for some jobs, thanksgiving and christmas day are the only days you have off).
I made this turkey for Thanksgiving and, wow, it was a hit. The hardest part really was deboning the bird, and even then, it wasn't that hard. I started this the day before Thanksgiving, so I had time to go slowly. It was worth the effort. This bird was juicy, it was done in about 75 minutes, and the white meat and dark meat were cooked perfectly. Carving it up was a breeze and honestly, nobody minded that this wasn't a "traditional" bird. All the extra bones from the bird went into making gravy (no demi) so very little was wasted. This will be my preferred turkey-cooking method going forward. Thanks, Adam, for this video!
I love stock recipes because they always seem like the best attempt of someone who has only vaguely heard of cooking: "Yeah just throw some onions in there. Cut them in half first for good measure. Add some water probably."
He should worry more about blackening his onions than the turkey bones
"Uhh, just put whatever you got in there. The cut-off ends of fifteen different vegetables? Yeah, that'll be good for... flavor complexity?"
So where's a proper stock recipe?
@@Fred_P cut up a bunch of vegetables, brown them and then throw them in a pot with water, simmer that until it's done
@@nisnast by your implication, this isn't a good stock recipe or...?
My grandmother always admired the chef she worked for, and spoke with reverence of the fact that he could “debone a turkey and put it back together.” I inherited my grandmother’s passion for cooking, so, since it sounded challenging, i eventually eventually did try it for thanksgiving one year.
A challenge it was, interesting, and it made serving much easier. It also cut the baking time. I am glad i did it, but once was quite enough. It really did not seem worth doing more than once, since doing a large dinner and deserts for my family on my own is quite challenging enough.
These days, at my advanced age, my son does the cooking for family holiday dinners dinners, and i just do the pies. (I retired from my office job the better part of two decades ago, but i’m not quite ready to retire from all cooking. It is still too much fun!)
That ending…. Adam really is the most relatable cook
Haven't you done enough?!
Somebody give you a beer
Vinegar leg is on the right
Definitely tried more of his recipes than anyone else's
The level of useful information, pro-tips-for-average-home-cook and general knowledge these videos deliver is immense. IMO the best TH-cam cook.
absolutely the best youtuber for home cooks
Tied with J.Kenji Lopez Alt, I think
I switched to an electric pressure cooker for all my stock making. It's just so easy to push a button and walk away. No smell, no burning your house down and it finishes a lot quicker.
Absolutely. 6 hours on low pressure, and you can go and do other things. I just made a batch of chicken stock from bones and scraps on Wednesday
@@FrenchTheLlamaFTL what’s ur process/portions to make the stock?
@@DuJonTHomas I have a gallon sized plastic bag in my freezer that I keep chicken bones and scraps in. Once it's full, the bag goes in the instant pot and is filled with water to the "pc max" line. After 6 hours on low pressure, everything is passed through a strainer and cheesecloth and salted to taste before being transferred into quart size jars and cooled/frozen. It's really more "bone broth" than chicken stock since I don't add any vegetables, but you absolutely could!
@Server Meta thank you thank you
@@FrenchTheLlamaFTL thank you very much
It was a big hit! The juiciness of this meat can not be overstated.
I served a trial version of this using a six pound chicken to my family today. I followed all the directions and split the difference between Mr. Ragusea's preference to skip the brine by adding some but not a lot of salt to the meat.
I used the pressure cooker method for the stock and it worked great. After separating the solids, the stock took much longer to reduce than I expected, but I was also conservative with heat to prevent burning. As a result, I didn't have enough time to reduce the glace enough either. It really didn't make a difference because the more runny glace was just fine.
The six pound chicken cooked at 400F in my active convection oven in about 30 minutes. Much faster than I expected but it makes sense with less meat. Instead of basting during the roast or adding oil to the skin, I basted once right when I took them out of the oven. I tilted the pan to get all the juices in the corner and bastey mcbaste face was quick and simple. The skin was still crispy as sin with that little extra flavor.
You know that moment when your wife wants to know how the magic happened? Well, that happen to me tonight. Thanks again for sharing with me and the rest of the world.
Bay leaves ABSOLUTELY do something in stocks/sauces. It doesn't give a lot of direct flavors but it does add a lot of background flavors and depth of flavor, it's the same way you use tomato paste to get more umami but not a tomato flavor, you use bay leaves for more depth of flavor
Same here... I've known myself to keep on tasting time over some dish or another, looking for the missing base line.... Till I realize I forgot the bay leaves. If the food actually tastes of them (except for adobo, where they're a statement all together), it just means you put too much! But without them, it's like the cellos walked out on the orchestra... And where's the sage, BTW, in that demi-glace?! Or savory, or smthg?...
Not something you will notice until you compare side by side.
Bay leaves are my secret weapon. It's something you usually can't pick out but you know something is missing if it's not there.
@@NatiShen This seems like a video he should do, try making a sauce twice: once with bay leaves and once without and see which one tastes better.
Make a point to keep relatively fresh bay leaves too. If they're old a lot of the flavor compounds aren't there anymore. Had a friend that said they did nothing - his bay leaves were 2 years old 🤦♀️
Right after Thanksgiving turkeys are so cheap! I always buy 2 of them and debone them before freezing. This saves so much space in the freezer, preparation time before cooking and so much money over buying turkey at any other time of the year. This is definitely a great skill to learn.
I was a mechanic at the Macon Water Authority for a bit, after I got out of the Navy. Went from distribution, to the water plant.
I can tell you we had pretty good water. I worked the mechanic side keeping things running, but had to know the steps from the inlet of the Okmulgee River, all the way to the water towers, or clear wells. Had to dose the chlorine as the water worked its way out of the plant and into the distribution system. Pretty cool if your into that sort of thing.
We had a pretty neat filter system at the old plant. It started with floculation chambers, then over and under weirs, and into the filter beds. From there it went to giant clear wells under the ground. Then on out to the city and surrounding area. We used polymer sometimes to help clear the water if muddy, various ph modifiers, and a few other things such as fluoroacetic acid for your teeth. Some things I've forgotten about. We had an old pneumatic/mechanical system to monitor the flow through the pipes leaving the filter beds. Really old. It involved mercury wells to act as a counter balance from the compressed air that worked against a plate. Think of it as a liquid spring. It had to different sized stand pipes to act as references to water pressure. Atmospheric head pressure that is. It had hand cut cams to give a profile to replicate the flow through a venturi in the pipes, it worked much like a carburetors. The cams were actuated by a gear and a chain that moved in relation to the water flowing through the over sized venturi. This raised and lowered an arm with a plate attached, and that provided a back pressure to the nozzle that blasted the plate with compressed air from big double acting vertical air compressors found in the plant. The back pressure was read by electronics and this increased or decreased the amount of water flowing down through the filter beds and out. A mix of the very old and new. Quite a bit more was involved, but I have yapped to much.
Never did work at the new plant. Heard the lake made the water even better.
Good video as always. Have a nice weekend.
Thanks for the insight :) best regards from Hamburg, have a good Thanksgiving
Make a video on this I am sure @adamragusea will love to shoot this. Hey Adam a video about water. Whatcha think?
This is amazing. Thank you for the explanation.
I was looking for a comment on this after Adam's remark
@@kunalpareek8321 agreed this would be a helluva video
I dont know how but adam has the ability to make me zone out when watching his videos, I just start to consume the knowledge he is giving me and only when its done do I realise how much I was focused on it.
I think it's the absence of pauses in speech it's like he's having a conversation with you
Can you send help with your mother and thanksgiving I am so sorry I didn’t need to do anything else but you have to be safe
@@AVeryHydratedGentleman I guess the answer would be about 4
"A glass of white wine in there", proceeds to empty half the bottle.
How big are your wine glasses exactly, Adam?
It’s Adam, he might drink a bottle at a time we don’t know
is a wine glass ever really big enough?
comically large glass
"Two shots of vodka..."
In some parts of Germany exists a drink called a "Schoppen" which is most of the time wine with a little bit of soda water and is served in so called Schoppen glasses.
These glasses range in size between 0.25 and 0.5 liters, which translates roughly to one to two cups.
So maybe these are the glasses Adam uses... 😄
6:11 “Frog and Toad.” Great choice Adam. One of my favorite book series when I was a kid.
The fact that Lauren's reaction to the skin was LAUGHING, tells you that skin was just stupid good.
We're a family of skin thieves; I could feel exactly why she was laughing.
@@EverettWilson *skin walkers
Shapeshifters irl? :D
@@EverettWilson 4?
Reminded me of that Brooklyn 99 scene where Holt ate a marshmallow.
Adam.
I love that, on some level, your videos, your cooking, and your skill was all developed for your family.
For your Lauren. For your children.
It's beautiful.
Last thanksgiving I was in charge of the turkey and I did something similar--I butchered the bird the weekend ahead and cooked the pieces sous vide. I don't remember my breast time and temp, but the legs were 165 for either 12 or 24 hours. I also roasted the carcass for stock then too. It was effort that took place over the course of several days, requiring planning and logistics, and it wasn't any better than I could roast a turkey normally, but I'd do it again for a specific reason.
Traditional roasting occupies the oven for hours and can be tricky and require a lot of attention, especially if you're using an oven at a relative's house and aren't familiar with it. This method took less than 15 minutes in the oven on the day itself! I reheated the cooked turkey in a waterbath and then took it out of the bags and broiled the skin for a bit. It was the easiest and most painless turkey I've ever done.
Nowadays we almost have to make a federal project out of whole turkey. That's because nobody gets a private farm raised bird anymore.
I worked at a travel guide listed diner in Logan, Utah. They roasted large turkeys on the daily and they were consistently the same, never dry or bloody.
But fresh turkeys I've had in the past few years appear unfrozen (they're never deep- frozen like "FROZEN" turkeys) are always undercooked in the leg joints if the breast isn't overcooked. No matter what weight. Ugh, why is that?
This technique, while time consuming, is outstanding. Better than spatchcocking.
I did one the other day with a turkey I got on sale. Next time, I am definitely putting it in the smoker at high heat instead of the oven. It can only make it better!
This is prolly gonna sound stupid, but I've never had access to a smoker where I live, so
Do things get crispy in the smoker?
@@abaddonthelordofavernus.4353 same as in an oven. High heat.
That crunch from Lauren without even a mic up close is all I need to hear to want to try this.
And then her giggle
Adam - my roommate and I just deboned a whole friggin’ turkey - and there’s absolutely no way we would’ve been able to do it if it weren’t for you. Happy thanksgiving man 👍🏼
Thanks Adam, for using the anatomical terms when talking about peeling the meat off the bone. The anatomist in me understood completely! Even if it didn't help others, rest assured that it helped me out enormously.
There's an anatomist inside you?!?!, those damn creeps love crawling into bodies, hope you'll get well soon
I was thinking the exact same thing about the anatomical terms. They helped me to visualize perfectly.
@@akshaydalvi1534 hhehe
The visuals were first-rate, so even if people are unfamiliar with the terminology(that level of anatomy gets taught in about sixth grade around here, but elsewhere, who knows?), it should be easy enough to follow along for everyone, WHILE simultaneously teaching them some vocabulary everyone should know.
@@akshaydalvi1534 I mean, how else do you learn about anatomy, right?
I have completed every part of the recipe except cooking the turkey and I can confidently say it's worth all of the effort.
You know, that "Somebody gimme a beer" would have been a great transition to a beer sponsor.
malt
The WTF is beer vid is next on suggested video
@@zzzzzz69 lol same
this was secretly an 18 minute ad for beer and none of us knew
Thanks for this inspiration, Adam. I tried deboning a 10 lb turkey this week. It went well thanks to your careful instruction! Instead of baking in oven, I grilled it in Weber 22.5" grill @ 350 for about 1.5 hours (indirect method) with dark meat in a foil pan and white meat on ceramic pan. I used charcoal + mesquite + hickory wood chips. I was hoping the exposed meat would absorbe the smokey flavors more than cooking on the bone. It did! Turned out great.
how was the skin of the turkey? did you use any dry rub for it?
@@zoulzopan I didn't use any dry rub. If I recall the skin turned out quite nice but it is important to let it dry for 24 hours in the refrigerator
I did the turkey recipe at the channel "That Dude Can Cook." He doesn't debone it the way Adam does here, but he does cut the meat off of the carcass which allows you to cook white and dark meat separately, and it turned out really excellent. I was thinking about throwing it on the grill, and I'm glad to see your experiment turned out well as that makes me want to try grilling a turkey.
I've been deboning a turkey for about 4 years now. It really cuts down the cooking time and the headache. I've usually rolled the thing up with nuts and dried fruit inside, but this looks delicious and even easier. Thanks Adam!!
I usually roll it up, too. I tuck the dark meat on the inside and roll it up. I skewer the skin around it so it looks like a log with skin on it. The slices have a nice contrast of white meat on the outside and dark meat in the center.
@@rbtmdl Trouble with that is that you want the dark meat cooked to a higher temperature than the white. But since the roll is cooked from the outside in, the peak temp of the inside will be lower than that of the outside.
@@wwoods66 It works, though. Explain that.
I love that this sounds like you have been deboning a single Turkey for 4 years in preparation for thankgiving. Adam said start well in advance, but that seems a little overkill!
Have you finished debining that turkey yet?
@Adam, I have a tip for "crazy crispy skin" (re: 14:25). Scald the skin with boiling water. Do that before you apply seasoning and putting it in the fridge to dry. The way to do this is to put the bird on a cooling rack, and use a coffee pour-over kettle, and pour boiling water all over the skin until it contracts to the point where it can't contract anymore. Skin isn't so good at conducting heat, so what this does is it pre-cooks the skin somewhat, breaking the subcutaneous fat vesicles in the fat cells, letting it render out much more thoroughly. Also, the proteins in the skin pre-cook, so when you finally roast, they have a head start in cooking, so the skin proteins squeeze out more water during the cooking process. This results in crispier skin.
This method is used in Chinese restaurants to make duck skin crispy. Try it. It also works great for whole roasted chicken if you want crispy chicken skin. The Chinese restaurant method involves two rounds of dunking the whole bird in a stockpot of boilng water, then quenching it in ice water, but the at-home method that works just as well is to use a pour-over kettle. Try it both with one scalding, and with two. I am not sure whether the second round is as impactful, but I leave that for you to investigate.
Awesome explanation! This is also done for traditional Hainanese chicken rice
Woah! Thanks for the information!
In a matter of 18 minutes, all my Thanksgiving roasting plans have been thrown out the window and replaced - yet again - with a much improved set of plans. Thanks, Adam. ;)
I made this twice this year with 18 pound turkeys. The second time I put it over Dave Arnold's stuffing recipe. Both ways were huge hits. I'll never cook it any other way because being able to chuck the turkey in for just 45 minutes to an hour day of was a huge revelation for my kitchen work.
I live in Europe but decades of US media have made me crave Thanksgiving food at this time of the year
Having just done this tonight, there are a couple things I'd like to share:
1.) The most difficult part is deboning the lower leg, and removing all the tendons. The thigh is fairly straightforward, but those tendons are a pain in the ass to deal with. Honestly, if you're doing what I did (repackaging the meat for freezing) then just separate the legs whole and put them in a pressure cooker or slow cooker to completely break it down for a stew.
2.) I personally found it easier to start from the breastbone and work my way down than to go from the back in order to remove the breast meat, and for the thighs to work from the inside first with the bird on it's back; in both cases I think the carcass is more stable and easier to work with.
I feel like you're gonna make a video about Bay Leaves someday with how many times you doubt their effectiveness
Not gonna get sponsored, that’s for sure.
I used to doubt Bay leaf but if you try to just boil it in water, you can really taste it.
I used a Bay Leaf once and the damn thing climbed up out of the sauce and raised its fists. It wanted to fight! Since that day I never use Bay Leaves, I don't give a hoot what Pliny the Elder thinks
@@Platonic_fish But can you taste it in the dish? If not it's pointless.
Ethan Cheblowski did a vid on them a little while ago. I believe the consensus was side-by-side, it's noticeable.
Yo! Do this y'all! It was worth it! I did it last year and I had no leftover turkey like past years! I marinated the turkey for a whole night instead.
Best turkey I've ever made, Adam. I did the Miglore->Sharma sweet potatoes; Chef John's Stuffing, Mashed potatoes, and gravy; Kenji's cranberry sauce; And Sam TCG's garlicy mushrooms. Grandpa's turning 88 this year. He came and knocked on my door later to tell me that it was the best Thanksgiving meal he's had since he was in Vietnam, a month into eating nothing but combat rations, and his command decided to airdrop his company a real Thanksgiving meal. I took full credit. I don't feel bad.
Well, you did cook the food yourself. The recipes may not have been yours, but you put in the effort!
I deboned the turkey the first time this year and it's actually a HUGE time saver when factoring in how much it decreases cook time on a huge bird. Oh, and also delicious. Thanks for the great idea!
Brushing the side of a pan with whilst reducing the stock is very important, you had all that residue left on a side of a pan just congealed and burnt. Love your videos keep spreading the knowledge.
Adam's still getting used to cooking with gas.
Your method going down from the back is absolutely wonderful I did it and I did it well. I wrestled at 18 lb turkey for a while about an hour. the legs were a pain. This is definitely My Method now thanks for sharing. I did a dry brine and left in frig 48 hrs. Never a juicier delicious bird!
"Flip the bird..."
11 year old me just chuckled for five minutes!
Ion get it
@@ForeverDakota1 flip the bird is a way of saying give them the middle finger
@@skinnylegend-7330 Oh I thought you meant flip the bird-
*giggles* I get it
@@skinnylegend-7330 people say that ?
I tried this deboned turkey method this year, this is how I will cook turkey from now on. I just followed this video and all I can say is thankyou! After this I will never cook a turkey any other way! I have never had such a moist juicy bird with such crispy skin, it was amazing! Once you get through the deboning, it is so easy to cook and prepare! I did invest in a good set of poultry sheers I found at Bed Bath & Beyond, they really helped a lot, that and a good knife is all you need. Pulling some of the tendons out of the leg meat was not as easy as it looked in the video, some I had to cut out, but other than that it was not to bad. Just make sure you have room to work and be prepared for a bit of a mess, but it is so worth it! On the day of your meal you will be so thankful you did this!
The best part is once you get through it and have your meat seasoned in the fridge, the rest is super easy and the results are beyond what I had hoped. I put the dark meat up high and the breast meat down low at 400, when the dark meat was at 150-160 I bumped the oven to 450 for the last 10 minutes to get the skin nice and crispy brown. The breast meat was a lot lower/slower on the bottom, so when the dark meat was crispy and brown and the internal temp hit 185 I took it out and moved the breast meat up high to get it crispy golden brown for its last ten minutes with an internal temp of around 165. it was the best turkey I have ever cooked or had anywhere else for that matter.
I have tried every other method of cooking turkeys, nothing else comes close IMO. It allows you to cook the meat to perfection in a way you just cannot do with a full bone in bird. I only wish I had known about this method years ago.
Deboned and roasted a whole chicken using these instructions as a prep for doing it with a turkey on Thanksgiving this year. Easily one of the best roast chickens I've ever eaten. I love dark meat and being able to slice it without working around a bunch of bones is awesome. And the crispy skin is next level. Pretty excited to do this with a turkey!
My brother has been deboning a 35lb local bird for the last 3 Thanksgivings. The meat comes out so much better, as it cooks evenly and stays moist, and there's seasoning everywhere.
SO GOOD
Adam
I was in charge of the Thanksgiving turkey this year when meeting my in-laws at a vacation rental which was a 5-hour drive from my home. This recipe not only saved me a huge hassle on Thanksgiving after a day of driving, but was also was a big hit with everyone. It's a lot easier transporting ziplock bags of brined turkey than a full bird. Thanks for the inspiration and detailed instructions.🤘
Tip for anyone who needs to do this: Go easier on the salt if you end up having to brine for more than one day.
I came to your channle because I remembered wanting to do your spatchcock turkey, but saw this. So this year, the first turkey I've ever made was done by your video. I didn't do the glaze, nor did I de-bone the dark meat because people are very into their drum sticks here. However, it cut down the amount of work I had to do the day of a ton! Cooking time for my 25lbs turkey went from 5h to just above 1h. It was delicious, not at all dry, great skin, perfect all around, thank you! I had never even cooked a chicken before, in fact, the day before was the first time I put an egg into Raman thinking I was fancy, then the next day I deboned, and cooked my very first turkey! Not having to deal with bones the day of was such a big help! They are now simmering in my crock pot.
Adam, thank you for helping me host my first family thanks giving!
Thanks for this idea. Made it this weekend for early Christmas festivities. Didn't have time to dry out long enough, and turned the bones into gravy instead of demi-glaze, but it was super juicy meat and fun to do the deboning. The video had good to follow explanations.
Man that looks soooo good. That sauce I could almost smell it.
I’m currently living in Thailand and turkey is very, very expensive.
I’m just drooling over this, fantastic video, please keep them coming.
Made this yesterday for the big day. Turned out great, all the advantages Adam described are there. The end product was delicious, super crispy skin, in the oven for about an hour (14lb bird for me), super easy to slice and serve.
My tips: Removing the tendons from the leg section is not quite as easy as Adam shows. A few did pull out with the pliers (be sure to use your other hand to grasp at the meat otherwise you might be pulling some big chunks of meat off with the tendon, but more of them (esp the bigger ones) had to be cut out. It took me about an hour to debone the bird. I reduced my demi down I think a little too much maybe? My demi is solid at room temp, it needs to be heated up a bit to be pourable. I used leave in probe thermometers. I roasted at 400F, dark meat on top rack in oven, white meat on bottom rack. The dark meat does cook quite a bit faster. Once the dark meat was at 150F, I increased the oven to 450F and let both the dark and white meat finish and they ended up with crispy skin and a nice coloring.
When I first tried the demi, it's very intense with a super strong meat umami flavor. I wasn't sure if anyone would actually like it, but when I added the butter, that changes the taste, it mellows it out and makes the mouth feel absolutely insane and the sauce is really good. Also when I finished the stock and refrigerated it, I had it in the fridge for a good 4 hours or so and I did use the ice method to cool it down to around 70F prior to putting it in the fridge. Removing the fat was a little trickier than Adam, I think letting it cool longer in the fridge would have helped. I did add the gelatin but my stock was not quite a firm, at least after 4 hours, as Adam's and I had a little tougher time finding getting the fat off, but ultimately it worked. If I did it again, I would cool it down further below 70F using the ice bath (I ran out of ice) and/or give it more time in the fridge.
My family REALLY likes stuffing that is stuffed into the bird. I made stuffing that was darn close to the flavor of in the bird stuffing by using an intensely flavored homemade chicken stock (made separately, used chicken parts + veg + boxed chicken stock + better than bullion) and what I think really helped was using rendered chicken fat/shmaltz I picked up from the kosher section of my grocery store in lieu of most of the butter in the stuffing recipe (I used about 1/4 butter, 3/4 rendered chicken fat).
This will be my 3rd year of deboning the turkey a la Ragusea. Yes it's a lot of work...but it's all done 2-3 days BEFORE, so I can RECOVER from deboning the turkey, and let the slow cooker extract all that delicious umami goodness out of the bones & scraps. And I don't have to worry about overcooking the meat on one part while trying to make sure it's not undercooked elsewhere, and I don't have to try to calculate how long this particular turkey will take in bones versus meat, because the meat has been deboned and flattened to within a couple inches, so it cooks much more uniformly. Worth the effort!
I was just wondering, how long did the deboning process take, and, approximately, how long will it take with a smol chicken?
will be a lot harder with a small chicken, fyi
Chicken is more delicate, turkey is more forgiving since it's huge and meat is thick so it's unlikely to poke through it
My advice with chicken is using really REALLY sharp boning knife + taking your time. There is no rush, you should be fine)
From a chef's perspective- what's said above is true. Turkey is more forgiving. However chicken is a good place to start and get to know the anatomy of the bird. It takes practice and practical knowhow to execute it well. Take a sharp knife and do it with confidence. It'll take a couple of tries but you'll get there. And please make sure to secure the board with damp paper towel or cloth. Be safe and enjoy!
A 4 lbs chicken took me about 30 mins to debone fully.
What's been said is all good. A great tip for chicken however, remove the wishbone. It takes 20 seconds and makes carving off the breast pieces easier.
Thanks. This worked well for me. I started the deboning on Tuesday, two days before the big meal as you suggested. The demiglace was appreciated by family and friends as once-in-a-lifetime. The turkey was moist. The dark meat took a good 20 min less than the white meat, and I was glad they were on separate trays for roasting.
The city of Macon actually has won several awards for the taste of their water…. If you’re into that kinda thing.
adam we don't agree on everything (not that it should be a concern of yours) but your approach to thanksgiving is one I appreciate deeply and will emulate completely. thank you.
I just finished using this method to break down my first ever turkey. I've never tackled any other butchery before. (Let alone breaking down several whole chickens cooked and raw) I debated trying all this last week, going back and forth based on that warning, but I managed it without too much grief with these instructions. Phenomenally easy to understand. Thank you Adam!
Maybe my texturally upset by turkey grissle/bones/blubbery bits kid will partake in dinner tomorrow! (Fingers crossed)
Followed the deboning instructions, and it only took literally 1hr to cook an 18lbs turkey. It was the moistest turkey breast ever. Thank you Adam. Only suggestion I’d make is swapping breast with the dark meat to the top rack at the 45 min mark to help crisp its skin more.
As I have about 6 turkeys to work thru over the next 2 weeks (possibly up to 8), this is going to the 2nd position of order to tackle them. Just the demi glace looks like heaven in a pan, but I haven't tried this method of deboned turkey before, turkey mountain seems the perfect time to do it! (If that sounds like an insane amount - no, I'm not cooking for an army. At sale prices of $0.33lb - $0.79lb, for good quality meat and enough bone broth by the gallons to drown in, this time of year is a massive chest freezer stockup and will make up a whole lot of the meat eaten at home for the rest of the year. If you have freezer space, I highly suggest it as well. With meat prices skyrocketing right now, if you want at least a bit of meat in your meals, or even just broth to add to grains and veggies, now is a godsend of a time to do so if you can.)
It's Christmas evening and I did it! I followed your video carefully and deboned my first turkey for a neighborhood potluck dinner. A tremendous success! It took me a full hour to do the actual deboning, but with practice I'm sure I could get that down to twenty or thirty minutes. The two baking sheets of meat sat in the fridge for twenty-four hours but you're right, Adam: forty-eight hours would be better for a crispier skin. And it's very easy to accidently over-cook the turkey because it goes so fast. I ever-so-slightly overdid it at one hour in a 400F oven, but no-one noticed. Slicing and serving was child's play. Anyways, a great experience; I'll never cook a whole turkey again. Thank you!
I make a weird ramen variation and use a bay leaf and I can tell you that it really does make a difference. It's a kinda sage-parsley-umami flavor that's really nice. Two to three bay leaves for that stock is enough. since he's
Thank you for doing this. I did this for my thanksgiving dinner that had to feed about 20 people with a 20lb turkey. I took me about 2 hours to completely debone the turkey the day before. It was the best turkey I or anyone at my party ever had. And I've done the oven whole, smoker, Kamado, and turkey fryer. By far the best. Also the demi-glace everyone loved and even used it on the prime rib, mashed potatoes, stuffing, and everything else. It was worth the prep time in the day before cause it saved me so much stress on the day of.
My oh my how long I've waited for a turkey deboning video that I could understand. You broke the mold with this video. I'm glad I'm subscribed to you. Keep up the good work.
wait what you’re that msm guy
@@chewnip86 yeah I can watch other things then fanmade islands.
@@HexTheTrashPanda it’s just cool to see people here
I followed this recipe for thanksgiving this year. Deboned the turkey, made the demiglace from the bones, gravy from the fat i scraped off the top. I think from here on out ill be doing this every year. thank you.
You are a lifesaver. Thanksgiving is at my daughter-in-law's with her small oven and range. I was thinking of grilling the turkey to save space but still need to make gravy and this this pops up in my recommendations and there we go, the perfect small-kitchen grilled turkey and gravy (demi-glace).
I've done this every year for thanksgiving since the video came out, and it has been great every time. It cooks so much more quickly, which makes planning out oven space a lot easier
“Macon water was way better”
*Beautiful Macon, Georgia*
Macon keeps winning baybe
Macon Bacon
Now THIS is why I subscribed! I love this sort of video. I mean beer, salt and vitamins are all interesting topics and you did a great job on those vids, but you're cooking techniques and personal thoughts on how you like food (heterogeneity anyone???) are the cream of the crop. Thanks for all your efforts and keep up the good work.
You have convinced me! I shall do this for Christmas, we are rearing free range pasture turkeys for the first time this year and they look massive already so I think they would be perfect. Thank you for the tips!
Made the attempt this year, and was super pleased with the results. Got several comments from guests about how this was the best turkey they'd ever had.
A good tip with the demi l-glace if you were to make it ahead of time, you can freeze it in an ice cube tray( go about half on the way up) and then once frozen in cubes, plastic bag it. That way you can just heat up the bit you need and/or use it in other recipes like pot pies, a nice roast dinner, etc.
I appreciate the efficiency with which information is communicated. There is little to no filler in this video.
Today history was just made. Adam Ragusea released his best video so far. Thanks for solving world peace Adam ✌️
I’ve done this every year for the last several thanksgivings. Absolutely worth doing (disclaimer; I’m a professional cook so…but deboning a turkey is easier than doing a chicken!).
It’s nice to hear someone not blindly praising dry brining, I’ve experienced the same negative aspects with dry brined steak. I reverse-seared two ribeyes, one dry brined and one seasoned just before cooking, the brined steak was noticeably less tender and the salt seasoning throughout the meat was not particularly desirable either. I think it’s a fad that will fall out of fashion eventually.
How long did you brine the meat for? In my experience, anything over 10 hours makes steak in particular taste gamier and feel a bit more tough the same way ham does.
The salt throughout the meat is a debated thing, it comes down to preference really
Just finished deboning my turkey per your instructions and it went great! Had a couple of tendons give me trouble, but kept at it and came out eventually.
And he wasn't kidding, you need the whole counter, and keep a few towels ready for any lingering liquids in your bird if you try this!
So glad you made this video. Ever since your original turkey video I've been hoping you'd try this method. I don't disagree with your OG video, turkey made the traditional way can be very bland, but this type of method really allows you to enjoy both gravy (or demi glace), AND the turkey meat.
I deboned a Turkey this week thanks to your vid - incredible results. As i was doing it thought it was going to be a hot mess of ground up meat bits (i dont have a boning knife). But your tips about just using the knife point, pulling the drum tendons with pliers, and 1hr cook time made for the moistest tastiest turkey. Thank you!
I did this once.. laid the whole bird out flat and covered with stuffing, rolled it into a log and tied it all up with butchers twine and made a turkey log. Best thanksgiving bird I ever made.
I did this for Thanksgiving, and it was a huge hit. First time cooking the turkey, and it weighed in at 17lbs. Shockingly easy to debone the turkey but I broke my poultry shears. The tendons were the most annoying part, but overall this is a great technique. I wanted to do the demi glace but stopped at gravy instead for time reasons, worked out well! I hot smoked the turkey in a pellet smoker instead of oven roasting and despite your warnings it was still shocking how quickly it cooked. 185 for dark, 165 for light. If I were to fine tune this for next year, I would do the following:
1. Smoke at lowest temperature setting (usually the "Smoke" setting) for an hour or so just to get that smoke in.
2. Then crank up the heat to 400 to roast.
3. Keep the dark at 185, but maybe go to 155 for light, I still need to play with that and consult the USDA temperature holding charts for that.
Thanks again for such a useful video!
That sounds delicious
I know it's almost Christmas, but I neglected to come by here earlier: I made the deboned turkey for Thanksgiving (but not the demi glacé) and it was delicious as well as way easier than I expected. I was blown away when my turkey pieces actually looked like Adam's on the video.
Tried this technique for Thanksgiving yesterday. I had made a boned turkey many times before, but had stuffed it with a ham and sausage stuffing and then sewed it up again, so I wasn''t unfamiliar with boning a bird. I did appreciate some of the boning tips like using pliers to remove the tendons. What I didn't appreciate was how long it takes to boil the carcass, cool the strained stock and then reduce it. I started with a 5 gallon stock pot and about 30 hours later I had about 3 cups of demi glace. The demi glace was very flavorful and actually too strong for my taste, so I made regular turkey gravy with the juices from the roasted meat.
I air dried the boned breast and leg meat for 48 hours in the fridge and I think 24 hours would have been better as it seemed to be getting too dry. I roasted the meat at 400 F until the internal temp was about 165 F, which took approximately 45 minutes. I had basted the skin with a mixture of olive oil and butter, but the skin didn''t get as crispy as I was expecting and not even as crispy as an unboned bird. I let the meat rest for a while in a warming oven and just before carving I put it under the broiler to crisp it up.
Pros: Carving boned bird is way easier than carving a traditional cooked turkey, and I learned how to make demi glace. The juices from the roasted meat made grest turkey gravy.
Cons: Lot of prep work and boiling the carcass for about 18 hours ruined the residual meat on the bones that I would normally use for soup. Disappointed with the skin.
I'm all for recipes that minimize labor on the day itself. This looks great!
Deboned (mostly) my turkey last night; roasted the bones, giblets, and trimmings this evening; and I've got the stock going right now to turn into demi glace tomorrow while I make the rest of the sides. Really looking forward to how this turns out!
Even if turkey didn't cost 100$ in India I think I'd rather go to a restaurant and eat something like this. way too much work! But the results are EPIC!
Why would such a bird be so expensive in India since you are so close to the country?
@@annarboriter um....turkeys are native to the Americas.
@@annarboriter wdym close to the country lol we have large urban areas in india and they're densely populated
@@eggist A lot of commenters failed to get this joke, but you got it the least
@@annarboriter you're right, i don't get it. what do you mean by it anyway?
greetings from Germany and happy turkey-day.
Thank you so much for this amazing recipe. This was one of the best, if not THE best, Turkey I've ever BBQ'ed. and the added bonus of having the bones available to make an amazing sauce is just beyond great.
this is my new go-to method.
keep up the good work and enjoy the feast!
You can tell it was really good by her genuine laugh when she bit into it.
I made this for Thanksgiving - very successful! Deboning the turkey with my daughter was good family time, and not hard. Unlike Adam, I like buttermilk brine, so I brined the deboned turkey for 1 day and then dried it for two days per his video. Didn't make the demi-glace because I am a gravy fiend. The final result was excellent. Cooked the dark meat on a grid over a pan of stuffing to flavor the stuffing - perfect. Because the gravy stock was made using the entire carcass, I think this also may be the least wasteful way of cooking a turkey. Adam, going to do this again next year - thank you!
When you cooked the dark meat over the stuffing, your stuffing was pre-cooked or you cooked it during this process or? Just wondering how you managed to keep the timings for both correct or maybe it doesn't matter too much since it's just seasoned bread.
@@VegascomJeff Just cooked the raw stuffing under the chicken. They basically take the same amount of time or the stuffing takes longer (if you have a lot). An instant-read thermometer takes away the guesswork. I like to run the stuffing under the broiler after I take the chicken out to add a little texture.
@@dansklrvids7303 Thanks! I'm a big fan of stuffing when it's cooked in the bird, the flavor is just so much better. I'm going to try your technique!
@@VegascomJeff that's why I do it too...one tip: I forgot to mention that I add less butter to the stuffing because fat from the turkey is going to drip into it.
Hey Adam! Can you do a video on Pumpkin Pie since Thanksgiving is coming.
Nein
@@Dctctx Are you German? Cos nein is German for no.
Pecan is better
@lusy ♋️ Worthless!
Sweet potato is also really good
I usually butterfly my turkey, but this year, I went with deboning as you recommend. I'm excited for a shorter cook time, juicier meat, and crispier skin! Going for a multi-day dry brine, but otherwise, followed this video to the T! I can already hear myself thanking me for making carving easier too. Great video!
This both looks delicious and like something I would never ever ever bother doing
I feel like I might try it if I ever had to feed a ton of people, but the most people I ever cooked for was like 4 people, so yeah, unlikely.
So basically just an average youtube food video
@@abhishekpawar5126 No way. This is actually really practical, for people that regularly cook an entire turkey for thanksgiving/christmas. Imo cooking a whole turkey in the oven for 5ish hours is much more difficult and impractical than this
Ragusea, as a fellow Penn Stater, you make me proud. As a Culinary school grad and 27+ year former Chef/F. S. Manager/Grunt, I love your style and your intrepid food journey. Keep this going, I'm loving it!
11:06 Have you tried blooming the gelatin in cold water before adding it in, or does it not make a difference?
My question exactly. I was taught that gelatin must be bloomed.
It can help prevent clumping. If you are adding it to a liquid that you're going to strain anyway, it doesn't really matter.
Adam Is always learning so he may not know
If you're adding it directly to liquid that is already boiling, and will remain at boiling for a while, there is no need to bloom your gelatin
@@regularusername5516 he talked about it in the newer demiglace video (the one with storebought stock, soy sauce, and gelatin). Basically he didn’t bother because he was going to boil it long enough that it wouldn’t matter.
1:15 Poultry shears are made for this exact thing. If you've got some crappy scissors, there's a good chance you'll break them when you twist lime that
Yes, and the poultry shears often have a little dip in them that probably helps. I also like cooking scissors that separate for easy & through cleaning.
"This white meat is almost done."
Thermometer: 152°F
Pfft, that _is_ done, and almost perfectly for a fast, dry cook. Carryover will take to it at least 157°F, maybe 160+. Even at 152°F, the bad bug kill time is under a minute, and the exposed parts are already much higher. If you rolled it up into a roulade to cook it, AND you had someone immunocompromised eating, then I'd maybe worry about a few more degrees so carryover takes it to 165°F. Otherwise, you're taking a much bigger risk of dryer meat for what is a vanishingly small risk of getting sick from it. Worth it if even a bad cold might kill Meemaw, but not if everybody is relatively healthy.
Amen
Well, a little longer than a minute at 152°F, but the overall sentiment is true.
Turkey with 5% fat needs to be held at 152°F for 2.3 min. & if it's 12% fat it needs to stay that hot for 2.8 min.
You are right, though -- it's done. With the cooking leading up to this point, plus the carryover cooking, it's well within the safe range, even for high-risk people.
• • • • •
For a detailed chart on cooking time & temperature per fat percentage & type of meat, see www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Chicken chart: pg. 38 (Table 3)
Turkey chart: pg. 39 (Table 4)
Meat chart: pg. 36 (Table 2)
see also: Meat chart on pg. 60 (Table 6) for 5-Log reduction (These times & temperatures don't ensure all the bacteria are killed, but it's safe for most people (for example, beef cooked rare).
I tried making this and it was the very first time in my life that turkey was GOOD. Not just good for turkey but actually good. I'm blown away.
Made this for Christmas and it was a HIT
I just made this at home. The demi ended up being pretty salty so I added a bit more wine and about a teaspoon of brown sugar. Skin wasn’t as crisp as I wanted, but I think I know what to do for next time. It was moist and salty to perfection. I was so pleased! Thank you so much for this video!
now rebone the turkey
This is the single funnies comment i have seen in many years, i love you and all you stand for. I know you commented this 2 years ago but if you see this, i hope your life is going amazingly.
This is the single funnies comment i have seen in many years, i love you and all you stand for. I know you commented this 2 years ago but if you see this, i hope your life is going amazingly.
Don't try this, it got me banned from my family Thanksgiving for the rest of my life.
Awesome video Adam.
I think we've been deepfrying our turkey for over a decade at this point; crispy skin everywhere, and dad is a pro from doing it so long.
it's safe as long as you don't let the kids outside near it, and that you displace the turkey in water first to mark how much oil you need to fill first so you don't burn the house down.
Putting white wine in the demi-glace felt like a jumpscare
I followed this recipe and technique as closely as I could. Including the demi glace. All 4 of us at dinner agreed that this was the best turkey any of us have ever had. It required a tremendous amount of effort, but I almost cried when everybody agreed it was the best. Thank you for providing the recipe and instruction. It really made this Thanksgiving special.
We did this for Christmas dinner. Had the butcher bone out the turkey for us. We still had to use pliers on the leg tendons and butterfly but that was pretty quick. General agreement: this was the best turkey we've had at home in living memory. It edges out the prior frontrunner, the deep fried turkey. The only snag we ran into was that the demi-glace never really gelled or separated, but it was still absolutely fansastic. Way better than gravy.
Adam does not shut up and I love it. He explains everything and goes off on tangents but it’s all informative.