How to Cook a Turkey, Advanced Cooking Tips for Thanksgiving
September 5th, 2010
Sorry about the audio, we had problems with the mic, obviously. Please recommend me to the Food Network. www.foodnetwork.com For written recipes and more go to: www.cookingfordads.net These are some more advanced turkey and stuffing cooking tips. If you haven’t made a turkey before watch this first. http Have a great Thanksgiving. Thanks to: Elegant Countertops www.elegantcountertopsinc.com and Kohler http for their help.
Tags: 25 Responses to “How to Cook a Turkey, Advanced Cooking Tips for Thanksgiving”
350 degrees in a bag?
will that even brown?
The flavors are similar, but turkey has a deeper flavor, it’s more wild than what chicken tastes like.
You see when he made the gravy, he used chicken stock as the base, and added the turkey drippings to make the turkey gravy ^^
@Lilaan you know, you use what you got.;-)
@Ibringthetruth1 It will, but I carve it before I take it to the table. If you want a nice brown turkey presentation, open the bag and turn on the broiler for 2-3 minutes until just browned. Have a great Thanksgiving.
You looked so cute with your wife at the end!! Hope you guys have a wonderful thanksgiving and thank you for your wonderful tips!! :)
Good video.
Hey ron. Look up rotisserie turkey on youtube.
try that too.
Why the lemon and the orange?
He may have removed the bag during the last 30 minutes to allow a more browner turkey. I sure it/s done. It just may not look as good as what you are use to. I also feel the same way…..30 minutes with out the bag.
@dardaf904 I didn’t remove it but you can if you want it to look browner
@dardaf904 it rely adds a subtle overtone to the taste. I won’t cook a turkey without them.
Good video and the turkey looked really moist. Happy Holidays and happy cooking.
Most of the tips Rob gives in this video are things you can change around to fix your own personal tastes.
Brining the turkey however, is something everyone should do. It really adds a lot of flavour to the turkey and helps prevent the white meat from drying out which can be a problem when roasting all types of poultry.
@CanadaMMA I agree, I just might recommend rinsing off the brine after it’s done (something i didn’t do), before cooking it. Mine came out Great, but some recommend it, like my sister, and she knows. :-)
you are a tard
@skaterb2121 sweet.
Im not usually a fan of turkey as its too dry but adding the butter should fix that. Great vid.
try the brine method, that is the best way for a moist juicy turkey.
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Christmas we had a traditional roasted turkey. My sister’s bf used a brine method. We don’t use a bag because we love the crispy skin! He cooks it at a really high temperature first to make a crust and seal the juices, and then we lower the temperature to cook the rest. Don’t throw away the giblets because you can use it for stock and gravy–put it in the roasting pan. When the the bird is done, we took it out of a real roasting pan and then deglaze it with stock/water/wine.
@oekakinin sounds delicious, glad you had such a nice time
Turkey droppings..Don’t think about it…:D
Okay i’ve never tried the BUTTER beneath the skin thing, I’m loving that idea though!!!! (Uumm Herb Butterrr) Secondly what’s the real purpose of the bag? say for instance i have a roaster do i still need a bag? Also has anyone ever tried rubbing the turkey b4 putting it in the Oven with Brown Sugar??? It’s iNSANELY good and gives the Turkey a beautiful Brown Color!!!!!
@CanadaMMA So true!!! I couldn’t believe so many people didn’t brine their turkey’s, isn’t it dry if you don’t? and heres a trick if you don’t add all the seasonings at least soak your turkey over night in salt!!!!!! it works wonders!!!!
@zabuca The bag is a no fail way to get it moist, at least mainly no fail. I’ve never had a dry turkey using a bag but I’ve had to eat many that were dry who didn’t use a bag.
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