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How To Perfectly Cook Your Thanksgiving Turkey

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[youtube https://www.youtube.com/watch?v=qLBVc45yYLM&w=560&h=315]

FRIDAY FOR BLACK FRIDAY IT'S 42 BRIGHT AND BEAUTIFUL STILL

CINDY AND ANDREA, WHAT ARE YOU COOKING? THE MOST IMPORTANT PART OF THE THANKSGIVING FEAST IS THE TURKEY BUT FOR MANY OF US, THE TASK OF COOKING THE BEAST CAN BE OVERWHELMING HERE TO BREAK DOWN HOW TO COOK A COOKIE IS CHEF STU, I JUST HAVE TO SAY, AND YOU WERE SAYING YOU ARE ACTUALLY NOT GOING TO BE DOING ANY COOKING YOURSELF OH, SHHH

[ LAUGHTER ] OH, SORRY WE HAVE, LIKE, 20 FAMILY MEMBERS COMING OVER AND WE ARE GOING TO HAVE OUR CHEFS PREPARE EVERYTHING AND THAT'S WHAT WE'RE GOING TO SHOW YOU TODAY IS HOW YOU CAN SIT BACK AND JUST GO ON THE INTERNET AND ORDER ALL THIS AND ORDER ALL OF THIS STUFF WELL, IF YOU ARE COMING TO BUY SOME OF THIS STUFF YOURSELF, LET'S START WITH WHAT YOU SHOULD LOOK FOR WHEN YOU'RE PICKING OUT A TURKEY

YOU ARE GOING TO SELL HOW MANY, 70,000? 70,000 TURKEYS AND THIS IS THE BEST — FIRST OF ALL I RECOMMEND DON'T GO WITH THE FROZEN ONE, GET A FRESH ONE IT'S MUCH BETTER THIS IS THE BEST TURKEY YOU CAN BUY WE GO DOWN TO PENNSYLVANIA, THE JANDEL FAMILY RAISES THE BEST TURKEYS

THEY ARE FREE-RANGE THEY FEED THEM THE BEST I LOVE THOSE TURKEYS I REALLY DO I HUG THEM EVERY YEAR HOW FAR IN ADVANCE CAN YOU BUY THEM IF IF IT'S NOT FROZEN? WE HAVE THE BEST REFRIGERATORS AT STEW LEN YARDS SO I WOULD RECOMMEND IT BUYING IT TWO DAY AS HEAD

AND ARE WE GOING INTO THE STUFFING? YES WE LIKE TO CALL THIS THE AROMATICS AND IT'S MEXED TOGETHER WITH GARLIC, RED ONIONS, CELERY, ALL THE AROMATICS THE SORT OF PUR FUME THE BIRD AND WHAT DO YOU HAVE ON TOP OF THIS TURKEY? SO THIS IS JUST A RUB OF KOSHER SALT AND BLACK CRUST BLACK PEPPER AND BASICALLY AND ROSEMARY AND YOU JUST RUB IT INTO THE TURKEY

CHEF, WHAT'S THE BIGGEST MISTAKE PEOPLE MAKE WHEN THEY ARE PREPARING THEIR TURKEY? OVERCOOKING THEIR CONCERN IS THAT PEOPLE ARE VERY CONCERNED ABOUT SALMONELLA AND ALL THE SCARES BUT IF YOU COOK IT TO 165 AND YOU HAVE THIS OFTEN-READY OVEN-READY THERMOMETER AND SPEAKING OF SALMONELLA, YOU DON'T WASH A TURKEY BEFORE YOU PREPARE IT OR DO YOU? NO, YOU DON'T YOU JUST NEED TO PAT IT DRY AND GET THE PACKAGING OFF OF IT BASICALLY AND LET IT COME TO AN AIR DRY

YOU ALSO WANT TO LET THE TURKEY COME NOT TO ROOM TEMPERATURE BUT DON'T SHOCK IT FROM A COLD STATE TO THE HOT OVEN YOU WANT TO BRING IT JUST TO ROOM TEMPERATURE AND ALSO WHEN YOU'RE DONE COOKING IT, THREAT REST FOR 30 MINUTES THAT'S THE BIGGEST OTHER THING THAT PEOPLE JUST WANT TO EAT IT SO BEFORE YOU CARVE IT YOU WANT TO MAKE SURE IT'S BEEN OUT OF THE OVEN FOR AT LEAST 30 MINUTES

AND YOU CAN COVER IT UP SO THAT IT HAS A CHANCE TO ABSORB THE MOISTURE OF THAT INTERNAL FLAVORS AND GREEPTS BOB, SHOW THEM HOW YOU CHECK THE TEMPERATURE TOO THIS IS A BIG THING SO THIS IS A MEAT THERMOMETER THAT WE CAN USE, AND ANOTHER ONE IS THIS DIGITAL ONE THE DIGITAL ONE IS VERY EASY TO DO

BUT IF YOU STICK IT IN THIS JOINT BETWEEN THE LEG AND THE CORNER OF THE BREAST WHERE YOU'RE TRYING TO GET TO THE BONE AS MUCH AS POSSIBLE AND IF IT COMES TO 165 THERE, YOU KNOW THAT EVERYTHING ELSE IS GOING TO BE SAFE EVEN THOUGH THERE'S A POP-UP TIMER, IT'S BETTER TO JUST DOUBLE CHECK IT WITH THE THERMOMETER WHAT'S THE SECRET TO CARVING THE TURKEY? SO, I'LL JUST PUT A GLOVE ON AND I'LL SHOW YOU QUICKLY SO THE BIG THING YOU WANT TO DO IS TRY TO DO THIS, LIKE, IN THIS SITUATION IF YOU DO IT ON THE TABLE, IT GETS VERY CUMBERSOME, ESPECIALLY WITH A HOT TURKEY

BUT IF YOU TAKE OFF THE BONE OFF THE THIGH MEAT AND CUT THROUGH IT SO THIS BASICALLY JUST TO CARVE ACROSS IT AND LOOSEN IT UP, IT BASICALLY JUST POPS RIGHT OFF AND I'M GOING TO TURN IT THIS WAY SO THAT I CAN JUST CUT DOWN THROUGH IT AND THEN GET IT VERY OFF BUT THE MAIN THING IS THE BREAST JUST SHOW HOW YOU CAN DO THE BREAST REALLY QUICKLY SO YOU WANT TO CUT THROUGH ALONG THE KEEL BONE HERE LIKE THIS AND JUST SORT OF SEPARATE IT AWAY FROM THE KEEL BONE AND THEN SPREAD IT AWAY A LITTLE BIT AND THEN CUT RIGHT DOWN THE BREAST BONE

LOOKS AMAZING AND IN OUR FINAL SECONDS, STEW, JUST POINT OUT QUICKLY A FEW OTHER THINGS YOU HAVE HERE YOU HAVE ALL SORTS OF SIDES, MASHED POTATO, GRAVY, ALL THE STAPLES BUT THE MOST IMPORTANT THING IS THE WINE [ LAUGHTER ] OH, YES

THE BIGGEST QUESTION WE GET ASKED IS WHAT WINE DO I SERVE AND I'VE ASKED ALL THE CHEFS AND THE GREAT WINEMAKERS AND IT IS PINOT NOIR YOU HAVE CRANBERRY SAUCE YOU HAVE ALL SORTS OF THINGS BUT PINOT NOIR GOES WELL

AND PINOT GRIGIO? YOU HAVE TO HAVE PINOT GRIGIO I DON'T KNOW I HAVEN'T HAD WINE IN A LONG TIME [ LAUGHTER ] CONGRATULATIONS WELL, THANK YOU SO MUCH FOR BEING HERE, CHEF

THANK YOU AND, STEW THANK YOU VERY MUCH WE APPRECIATE IT NEXT TIME I SEE YOU, YOU'LL BE A MOM I WILL, QUESTION

Source: Youtube

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