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Here are 7 reasons why I Carve my turkey (The Take Apart Turkey) before I cook it including how to break down a turkey, how to make turkey stock, and how to roast turkey and make thanksgiving gravy.
Recipes:
The Take Apart Turkey
https://www.notanothercookingshow.tv/post/the-take-apart-turkey
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ALL MY HOLIDAY VIDEOS:
https://www.youtube.com/playlist?list=PLzufXz-w6SqO1WbFl2hE_MeRs9Vduph90
Mom’s German Stuffing ft. Mom
https://youtu.be/TaDytJJFtsY
Upside Down Turkey
https://youtu.be/J-pdWtOIdtM
Turkey Stock
https://youtu.be/xGqVUgt_b9I
PATREON:
https://goo.gl/5Nr1oB
Music by GurtyBeats
https://soundcloud.com/gurtybeats/summer-sumwhere
source
I spatchcock and split in half. Smokes great! I’m going to brine an inject this year. 1st time brining. I always inject.
why cook the thighs to such a higher temp?
I've been quartering my turkeys for decades. usually two whole legs, a whole breast plate, and the back.
Love this method. I started cutting up whole turkies out of necessity. Why? Because my oven crapped out, so I had to use a counter top oven to cook a whole turkey. Now(almost a decade later) my family won't eat Thanksgiving turkey whole. At least not in our house 😂😂!
you know you have us a seriously drooling, right? 😋
I hope the title of your video isn't part of the recipe.
jeez!! soo easy. LOL
this is a great idea – but what about the stuffing? if you can afford it, get a turkey raised humanely. it is expensive. 🙂 🦃 🥘🌿🌱
you have to be from new york
This is basically how I do my turkey (though I'm lucky enough to have a sous vide and make crackling skin).
I am curious why you choose a white stock over a brown stock? Just curious if I'm missing out on a flavour idea.
I always carve my whole turkey
Can this method be adapted to cooking the Costco whole smoked turkey? I really love its flavor but I'd like to maintain the juicy outcome that this methods provides.
Love it! Bought the book and committed to changing 40 yrs of doing it wrong
The carbon footprint tho
I tried f*cking the whole bird. Bad idea. You don’t want your bone stick in a wishbone.
Winner, winner, holiday dinner! That looks awesome! Great breakdown.
I can't believe this guy doesn't have 5 million followers. I've watched many of his videos, he knows his stuff, he's funny and real. To me, that's a cook! Tell your friends! This video was brilliant!
Any vegan version of this recipe?
A bit like how my grandfather would cook it. SUBSCRIBED!
Pro-tip: cut the bird in the sink 😊 wear rubber gloves, always cover raw poultry.
This looks so good. If I liked turkey, I would definitely be doing this.
if you do a cooking bag and do the bird upside on the breast side it's so juicy – it was a mistake lol but a good one. but a lot of good ideas here
Wow😮 I’ll be using this method for my Turkey from now on. That solves so many problems. Thank you for sharing
can you post a link to some of those roasting trays you use? i.e., the baking sheets with those racks?
Spatchcocking is my preferred method. Along with a dry brine. Humanity's biggest mistake was putting stuffing inside of the carcass instead of cooking it to perfection within it's own vessel.
GREAT alternative to the whole back! I also like your instructions on the stock!
I wonder if he’s considered roasting the carcass, neck, and wings (nobody eats Turkey wings) before throwing them in the stock pot. That would yield more color and flavor.
Simply divine sir!
I thought I was the only one who liked doing it this way.
* Sidenote * I would of roasted the carcass 1st for a richer stock.
Hi I agree with you by Calvin the turkey it gets season and cook properly so but you could get more pieces of that the body but what I don't agree with you is not washing the turkey you don't Trust how them sanitize the turkey
No thank you! I always stuff my turkey and I assure you my stuffing, which is roasted inside the turkey is much better than any stove top stuffing!
you didn't say why you skim the protein scum. It's done to make aq clearer stock. If it's going to be used for
gravy it doesn't matter, the scum does not affect flavor. I remove it anyway because I think it looks gross.