How to Cook Turkey for Thanksgiving – Part Two
September 5th, 2010
Ever wonder how to make that perfect turkey for Thanksgiving? Chef Tom from L’Ecole Culinaire shows how anyone can prepare and make the perfect feast, regardless of experience. To see Chef Tom’s Thanksgiving recipes, visit www.lecoleculinaire.com. The recipes include Sausage Stuffing, Roasted Turkey, Perfect Turkey Gravy, and Cranberry Sauce.
Tags: 24 Responses to “How to Cook Turkey for Thanksgiving – Part Two”
Makes me want to cook one now and eat it!!
Sweet, that thing looks awsome and looks so easy! :) I’m hooked on cooking with Tomicina.
What seasonings did you use on the skin? Great vids!!
My turkey is screwed. My mum chopped it uo and I don’t know what the hell she did with it.
you dont know how to cook
Thanks for the great tips!!!!
This guys has no idea what he is talking about!!!!
Thanks, now I finally know how to make turkey!
Good work mate, don’t worry about sick comments, keep up the good work, thank you…
so where can you get all those ingredients
And could u tell me what kind of herbs u used
he used a bouquet-garni, wich is some of provence herbs tied together. google it :)
He should have salted and seasoned the inside before he put in the herbs and orange slices. Also I noticed that he didn’t elevate the bird inside the baking pan. otherwise very good.
too much unnecessary blah blah blah “info”
why no salt/pepper in the cavity ?????
stupid chef
chef tom!!!!…..
btw no salt or pepper?… peppercorn/hawaian salt… im just saying
too much talking. endless comments about everything. very militaristic.
Great work but to much talking! Next time leave out the info you don’t need. ok :)
I know, I’m no pro, and certainly no critic, but…..BUT….that bird looked D R Y ! Dried out. 180 degrees in the breast means DRIED out meat in the thinner parts. I was told by a VERY professional chef that a slow low oven makes for a moist meat. A little salt and pepper is never a bad thing, and neither is a little water/stock in the pan while the turkey is baking. Moist heat is good for the turkey.
So I’m told.
Don’t you like all my caps? LOL
bla,bla bla bla ,hate this video
he talks to much! we are not in school!!! lol I know how to cook one but I like to watch what other people do!!!! and it do looks DRY!!1
yeah, “it do looks dry”
you gotta be kidding, you said the target temp was 180, which is way too high, then you took the temp before any carry-over cooking took place, and it was already at 180, for god’s sake chef, you made turkey jerky.
Tacchino ripieno alle castagne.
Tacchino di NATALE ai MARRONI, con carni dolci e frutta.
Tag: turkey carving thanksgiving cooking recipes Christmas holiday roasting myrecipes food stuffing
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