Here is a #quick reminder
Here is a #quick reminder video, to be certain to #remove the #giblets and innards that come inside of a turkey.
I take the techniques that I learned working in professional kitchens, and work them into a more streamlined process. So that cooks and chefs in the home, or even in other professional establishments might benefit from the things that I have been taught, discovered, and sometimes stumbled upon.
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What if there's no neck and no bag!?
You may only cook a turkey
You may only cook a turkey one day a year but it is easy to make a perfectly cooked bird - brown on the outside and fully cooked and moist on the inside. - See more at: http://Cook123.com
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We are going to cook the turkey. We've already made the stuffing. The stuffing will go back into the body, eventually. And we're also going to do a little preparation for the gravy. But this your basics on what to do with the turkey, how to prepare it, how to get it ready and put it in the oven.
You're going to start with a basic turkey. This is actually a 10 to 14 pounder. Turkeys come in all different types of sizes, depending on the number of people that you're serving. If you're only serving six or eight people, this is probably the best size to use. And the reason being, you'll have a little bit extra for leftovers, and maybe some for turkey soup.
But if you're doing a big meal, they come 16 to 20 pounds, and they come 20 to 24 pounds. And if you're lucky, sometimes you can get them as high as 26 to 28 pounds.
We're going to cut this open. Now, there's going to be some juice in this plastic bag from the turkey itself. So you want to keep it close to the sink, so it doesn't get everywhere.
This turkey comes with a pop-up timer, which is terrific. So it makes it very simple. As soon as this has popped up, your turkey is done.
The first thing we're going to do is we're going to take out-- inside the cavity of the turkey is the neck and some of the innards. And that helps flavor the stock for the gravy. So we're going to take the neck out of the turkey. And we're going to put it right into the turkey stock.
Now there's also another portion of the turkey, which is on the backside. And sometimes they put the extras in here. You're going to open up this end of the turkey. And inside, you're going to find the bag with the innards.
It will have the kidney, the heart, the liver. This all going into your stock. We are going to put this on the stove and boil this while we cook the turkey.
So we want to rinse out this end. Just a little cold water is all you need to put on it. You want to get out any excess juice that's in the body.
Also, you're going to notice this piece of plastic. This is to hold your legs while the turkey is cooking, so it doesn't spread apart. Inside this, a lot of times, right on this part of the cavity, there is a spectacular amount of fat. And if you prefer, you can pull some of this out.
There's a couple things we're going to do with the turkey. One is, we are going to actually take these wings, and we're going to bend them and put them underneath the turkey. And they kind of snap back. It's like you're almost going against the grain here. But if you leave this out, it won't cook correctly.
So what we want to do is we want all this bird intact, so it cooks nice and perfect. And we're going to take this bone, and we're actually going to bend it backwards and tuck it in underneath the turkey.
- See more at: http://cook123.com/recipes/Roasting-A-Turkey.html#sthash.ELLeyuwk.dpuf
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LOL. 0:11 You need a bigger turkey so you have left overs? I know it is tradition to eat leftovers but I never realized it was incorporated into the recipe.
Thank YOUUUUU!!! I couldn't have found the bag without your help.
Nuh unh! Not on the counter u don't! Use a cutting board
Butterball's chef Tony
Butterball's chef Tony Seta and Masterbuilt CEO John McLemore teach you the spatchcockling technique. Also called butterfly, spatchcocking is when you slice the bird in half along the backbone to lay it flat, allowing for a much more even cook from the breast to the legs.