Thanks so much for uploading this video! After the hostile takeover, ATK took down all of these old videos with Chris Kimball as host from RU-vid. I miss being able to look back at the beginning of ATK and Cook's Country and see the changes and new recipes over the years. Chris Kimball had a really great rapport with his chefs and equipment experts. His dry sense of humor was infectious and really helped them come out of their shell and be just as clever as he in delivering funny lines. I miss that.
I have been doing the Julia Child Method for the last 10 years. As for presentation you lay the legs on the plate and cross them over each other and then lay the upper torso over the legs. looks great. I have now been smoking the turkey for the last 3 years and this by far is the best method I have. Because I have a huge water reservoir in the smoker the turkey comes out very juicy and moist. And talk about flavor.
Heheh... been saying this forever - a frozen pre-brined turkey is more juicy and tender than a fresh bird. Cook breast side down, pull it at 155 in the breast, tent it with foil tightly in the roasting pan, pack the foiled bird add pan in as many kitchen towels as you have, and let it rest an hour minimum with two hours being better. It will still be too hot to handle but moist and very tender.
"Five star chefs!" What a jackass. Thanksgiving is celebrated at every family table. Many people don't roast turkey very often to have accrued a lot of experience, are discouraged by bad result with it being a very important meal, and are actively seeking out a method that helps them eliminate problems they typically experience. So TURNING THE MEAT to get an even roast is "a science experiment"? Enough loser. It's called "America's Test Kitchen". What's presented here is a collection of TIPS they've distilled through careful comparison of several alternative approaches. Normal people understand that, and have no problem evaluating credibility and implementing what seems sensible and produces good results for them. You might want to bother to check out how those "five star chefs" developed their talent and instincts to reach the top of their profession. And you might want to consider that "five star chefs" are not the objective standard of excellence in matters of food: Many if not most people rightfully prefer their grandmother's subtle, wholesome, life-perfected fare any day.
You can say that about any cooking show. We should be grateful for what we have, but no need to complain because we're lucky enough to have the essentials. In fact, that gratefulness should make us happy to be fortunate for this stuff
You're complaining about some people's hobby of preparing really good food and sharing the knowledge with the world for free. I bet you aren't doing as much good.
