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Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate Roast Turkey. Next, gadget expert Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to Foolproof Boiled Corn.
#thanksgiving
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We will let you know how this did later today🤙
Help! Getting ready to try this awesome looking recipe! Very excited but nervous. My turkey is 14.5 lbs and I REALLY want to cook it stuffed! How should I address the cooking times/temps to suit these variations?
with Julia being the front runner, the ultimate 3 sum is her and bridgy. I would love to work up appetites to these honeys. I got hours of go. Ladies?
Tucking wings back is called “Akimbo”. The wings are akimbo to the Turkey!
Love it all!
Dan is such a hottie 😻
Always love it.
My mother used to debone the neck and chop up the rest of giblets and leave them in the gravy.
You can't go wrong with Brookline's best!
ATK were the only people in New England who didn’t know that canned pumpkin is better than fresh.
Now, with all the carryover you'd get from that 45-min rest, you ought to take it out when you're registering 145-150f internally. It'll be at a safe temperature for long enough, and so much tenderer!
Brlliant. Can't wait for Thanksgiving. Corn is toooo awesome!
I like YOUR VIDEO
No! Never! Steam your corn using the same steamer you use for steaming vegetables. Just use exactly the same method for steaming vegetables — steam for 4 – 5 minutes — remove from steam and place on a platter and cover with foil to keep warm. Then add the next batch of corn for steaming. The corn will be bright yellow, far more nutritious and a bit of crunch. You will never boil corn again. Also, place a stick of butter, add in whatever additional ingredient works for you like chili power or salt as examples — into a pan and warm it until it all reduces and serve on the side as a passed condiment. Or separate it (this is too formal for me!) into small individual bowls so everyone has their own! Enjoy!
My roast turkey turned out GREAT! Thanks for the tips and recipe.
please where is the vido where the turkey is cooked in peices i cant find it!!!!
I always bake a Turkey breast side down.
This method works very well!!Every bite was delicious 😋
Used this recipe yesterday (11/25/2021). Baked a 19 pound turkey (not a 12 pound as shown in the show). Thawed a frozen turkey for 6 days, then after the salt/sugar rub – waited 48 hours before baking. Followed recipe exactly (except no description of how much all purpose flour used for gravy (we figured 1/3 cup). Oh, since our turkey was larger than the 12 pounds used in the show, I checked temp of bird using an instant read thermometer (which at 90 minutes into the 325f baking portion was about 15f too low). waited another 30 minutes and the temp was 160f (breast meat) and 168f (dark meat). Pulled bird then. Temp rose for another 15min to exactly the levels required.
GREAT recipe!!!!
I tried this method with thawed frozen 16 lb butterball bird. I skipped the salt under the skin, the frozen birds are usually brined. I presumed a 16lb turkey would take longer than the 90 minutes for the last stage of roasting. When I checked at 90 minutes the breast was 185 and legs 195 degrees. When I carved the bird, I found the meat at the thigh joints was a slightly under cooked. I did thaw the bird for 5 days in the fridge. There were still some blocks of ice inside the main cavity. Next time I will thaw it 6 days. I do think that the method cooked both the dark & light meat evenly.
Actually, my experience was different. I followed the video instructions but couldn’t get the whole recipe unless I “Signed Up” on their website to get it. No thanks! The fact that no liquid was put in the turkey when cooking didn’t work for me. I had to add some water/stock to the pan. Maybe they were in the real instructions and not mentioned on the video. Not sure why they would do that except to get you to “Sign Up” on their website. Anything to get my email address to hound with useless emails.
I will not be using anymore of their receipts or watching their videos. Disappointed!!!!!
How much flour for roux? 2tbs 3tbs?
So making my own dressing, plus my own gravy, on top of doing potatoes and green bean casserole? Not to mention the turkey? at least the rolls are pre-made, I guess. Have mercy on us home cooks trying to pull together an appetizing meal without having to cook from 6:00 a.m. to 2:00 p.m.