No video :(

How To Roast The Perfect Thanksgiving Turkey | Christine Cushing

Подписаться 267 тыс.

Просмотров 78 тыс.

50% 1

I show you how to roast the perfect Thanksgiving turkey and why dry brining is the ideal technique to maximize flavour and juiciness in your holiday bird, while minimizing the fuss. After 24 hours in the fridge I use Spanish flavours, like paprika, sherry, fresh rosemary, thyme and clementines and how to perfectly roast. Lastly I show you how to carve your bird . Do not rinse the turkey before roasting or the skin will not crisp during roasting. Kosher salt is the only variety that will brine the bird properly. FULL RECIPE BELOW.
Check out these other amazing Thanksgiving recipes:
Thanksgiving Turkey Gravy: • How To Make Perfect Th...
How To Make Best Pumpkin Pie Ever: • How To Make Best Pumpk...
One Dish Super Easy Garlic Mashed Potatoes: • One Dish Super Easy Ga...
Green Beans with Shallots and Hazelnuts - Better Than Grandma's Casserole: • Green Beans Surprising...
The Best Homemade Dinner Rolls: • The Best Homemade Dinn...
My Favourite Holiday Salad: • Impress Everyone With ...
Most Amazing Scalloped Potatoes : • Most Amazing Scalloped...
Best Apple Pie Recipe, All Butter Pastry: • Apple Pie - Super Flak...
Reveal - Best Apple Pie - All Butter Pastry: • Reveal - Best Apple Pi...
And for some more inspirational Holiday recipes check out:
The WORLD'S Best Mashed Potato Recipe: • The WORLD'S Best Mashe...
Roasted Beef Tenderloin - Filet Mignon: • How To Cook Perfect Be...
Roast Leg of Lamb: • Roast Leg of Lamb | Ch...
Perfect Lamb Chops - 5 Do's & Don'ts: • Perfect Lamb Chops - 5...
Greek Lemon Potatoes: • Greek Lemon Potatoes |...
Easy Pavlova: • Best Pavlova Recipe | ...
Sticky Toffee Pudding & Maple Bourbon: • Sticky Toffee Pudding ...
Lightest Creamiest Cheesecake: • Lightest Creamiest Che...
Tiramisu Bombe: • How To Make Tiramisu B...
Pommes Anna - Potato Galette: • Potato Galette - Pomme...
Silky Chocolate Pudding Recipe: • Silky Chocolate Puddin...
New Videos Every Week! Subscribe for more: goo.gl/wNqDQB
FULL RECIPE: ROAST TURKEY
One 12-14 pound young turkey (about 5.5 -7 kg)
2 ½ Tbsp Kosher salt and ¼ tsp. freshly cracked black pepper
Several sprigs each of rosemary and sage whole and chopped
Finely grated zest of 2 oranges or clementines
4 whole cloves garlic
1 Tbsp. extra virgin olive oil (15 ml)
1 tsp. smoked paprika (5 ml)
1 cup dry sherry (250 ml)
Extra water if pan is dry
Carrots, onions, celery and giblets under turkey , optional
Gravy
1 cup chicken or turkey broth (250 ml)
2 tbsp. corn starch ( 25 ml)
Sprigs of herbs, for garnish, optional
24 hours prior to roasting, remove little bag of giblets and turkey neck from turkey cavity. For additional flavour to pan drippings, roast neck and giblets and vegetable, in pan under turkey. Ensure that you have the bottom shelf of fridge available that fits your turkey overnight.
Combine the kosher salt and ground pepper together and blend. With bird in roasting pan, preferably on a rack, sprinkle inside of turkey cavity with 2 tsp. of mixture. Sprinkle another 2 teaspoons over legs and wings, making sure to sprinkle from a height to ensure light dusting. Lastly sprinkle the remainder of salt mixture evenly over breast area with a light dusting. Transfer to fridge and let brine uncovered for 24 hours-28 hours.
Preheat oven to 325 D F.
The following day, remove turkey from fridge. DO NOT rinse or skin will not crisp up. Stuff cavity with several sprigs of fresh herbs and 2 cloves garlic.
Drizzle with olive oil to allow herbs to stick. Combine the paprika and chopped herbs and grated orange zest together and sprinkle over entire surface of turkey. Pour sherry around turkey and add the 2 other garlic cloves and roast, breast side up, at 325 degrees F., until thermometer inserted into thickest part of thigh reads 170 D degrees F., approximately 2 1/2 3 hours. At the midway mark if pan is dry add a cup of water to prevent scorching. Note that time can vary. Remove and let rest for 40 minutes 1hour before carving.
Pan gravy
Remove the turkey onto a cutting board and let rest. While turkey is resting, add more water to the pan and bring to a simmer over medium heat, if your roaster can be heated on the stove top, . Drain out pan drippings into a fat separator and discard most of the fat. Pour the drippings, the cold broth,-mixed with corn starch to dissolve- over medium heat in a saucepan on stovetop. Whisk mixture over medium high heat until just glossy and slightly reduced, about 8-10 minutes. Pour into a serving or coffee thermos , if desired to keep warm.
Slice turkey and serve with gravy. Serves 12-14
Connect with Chef Christine on social media:
Instagram: / ccfearless
Twitter: / ccfearless
Facebook: / chefchristin. .
Christine's Website: christinecushin...
Linkedin: / christine-cushing
#ThanksgivingTurkey #Thanksgiving

Опубликовано:

21 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 83

@longsha 3 года назад

Christine, You always explain everything so well. I loved your old show on the Food Network, Confucius was a Foodie was wonderful and I wish you had another show. Meanwhile I'm grateful for your RU-vid presence. Please post frequently.

@ChristineCushing 2 года назад

Thank you ! I have a few new videos recently. I hope you can watch

@rehaboth203 2 года назад

I love your smoked paprika idea. I followed your 🦃 recipe. Happy thanksgiving.

@ChristineCushing 2 года назад

So glad you loved the smoked paprika. It is soo good. Thank you

@Jupe367 5 лет назад

I feel like doing a turkey this year after watching this. One of things I like about your show is your kitchen utensils, from chopping boards, knives and accessories. Cool stuff.

@ChristineCushing 5 лет назад

Many thanks. I'm so glad you are enjoying the videos and kitchen tools I have gathered over the years.

@AngelGarcia-fm1su 5 лет назад

I always do a dry brine when j cook my turkey.. i just love it...

@ChristineCushing 5 лет назад

i totally agree! Thanks for watching

@expatcanuck2087 3 года назад

Solid tutorial. Particularly liked the tip about putting herbs in the cavity. I typically simmer the neck to make stock for soup. Or gravy.

@Donnyq22 2 года назад

I love your enthusiasm and your recipes! I followed your recipe but substituted orange for lemon. Came out delicious!!! Thank you!!!

@ChristineCushing 2 года назад

Thanks so much ! You can never go wrong with lemon in my books.

@umy9828 5 лет назад

So thorough and informative. Thank you! And I love your glasses! They look great on you.

@ChristineCushing 5 лет назад

Thank you ! I'm glad you enjoyed the video and ... the glasses. Stay tuned for more.

@leciabella9461 5 лет назад

I was punching myself for watching this at night... it looked soooo good and crispy ... yummm

@ChristineCushing 5 лет назад

haha ! It was indeed crispy and yummmy. Thanks for watching

@hanks2567000 4 года назад

I'm on it...can't wait..Happy Thanksgiving to you and yours, Christine!

@tootziesplace4737 4 года назад

I like that turkey cook!

@semco72057 5 лет назад

That turkey is looking so delicious after being baked and I love them, but when I buy one I try to get a smaller one so there isn't much left over days later. The first thing I get off of the bird is the drumstick which is the best in my opinion. I love how you seasoned the bird and applied the salt on it before cooking it. I love how you cook and would be in your kitchen to give you a hand before and after you cooked your meals.

@ginettecataford5254 5 лет назад

Allo Christine, I'm in the wow effect!!!you are a chef! Wow,thank you so much for sharing!🌹🍽🥂

@ChristineCushing 5 лет назад

You are welcome Ginette. I quite enjoyed making this turkey video so I'm glad you did too.

@thedaddan717 2 года назад

This one is my favorite, combined with the pizza stone trick & w/ a little blend under the skin prior to resting in the fridge

@ChristineCushing 2 года назад

Oh yes, the butter under the skin is always great too. Thank you

@SorrentoShore Год назад

Would love to see your version of Thanksgiving stuffing

@Ms.MD7 4 года назад

I can't wait to do a dry brine, this will be my first time. Wish me luck.

@marialoureiro455 4 года назад

(: You can do it!!!!! .... ☺ (: Happy Thanksgiving!!!!! ... 🍁🍊🌺

@addicted367 4 года назад

Good luck 😃

@amirdemitra 4 года назад

Omg same! I’m so excited. Also nervous😅🤣

@marikeyshappyhomedecor4876 4 года назад

Yes you can 👍🏽 Good Luck, may God bless you and Happy Thanksgiving 🦃

@Ms.MD7 4 года назад

UPDATE: so this would be my new method of roasting turkey from here on forward. All my guests for our Thanksgiving dinner commented that it was better than their mom/sis made it 😁 and even turned a turkey hater to a lover 😅 so much easier than wet brining too!

@vpp9334 5 лет назад

Well this recipe is one of the bets I have seen thanks for sand it to me

@ChristineCushing 5 лет назад

My pleasure. Thanks for watching

@adrianacanales5924 4 года назад

Looks AMAZZZIING.

@ChristineCushing 3 года назад

Thank you ! It’s a beauty

@addicted367 4 года назад

Nice presentation 👌

@joseph6948 5 лет назад

Looks so good!

@ChristineCushing 5 лет назад

Thank you. The taste is crazy good !

@susanmcglynn5128 3 года назад

Tucking the wings makes for a better presentation. Happy Thanksgiving. Check ✔️ the rack .

@bobgreen3116 5 лет назад

Wow, that looks delicious!! Another dish I will have to try. Sure beats going somewhere and getting a turkey platter. Maybe you could do a video on how to chop up your herbs. When I do that, everything gets mushy. Thank you again for your channel!

@ChristineCushing 5 лет назад

I'll try to include the herb chopping in one of my upcoming videos . This turkey was devoured after our shoot. Thanks for watching

@briangreen1971 3 года назад

Great tips! Especially the adding of liquid to the pan, I’ve just recently dried brined & roasted 2 chickens and I had noticed too the first time almost no juices were being released into the pans ,second time I added vegetable oil to my vegetables to help with moisture and cooking still chicken got done even before vegetables were thoroughly cooked ,had too let them roast more while chicken was resting for about 20 minutes didn’t really think because of the brining process..and really like the tip of the smoked paprika with the herbs will have to try it! AlsoJust bought some smoked sea salt recently wondering how that would work for brining would have to maybe grind it up a bit it’s Maldons , maybe will Just use as a finishing salt..love your channel!

@ChristineCushing 3 года назад

Thank you ! Yes that liquid in pan is a big one . You’ll love the smoked paprika.

@bptt6366 4 года назад

Looks amazing easy and delicious! Already "wet" brined my Thanksgiving turkey but definitely doing it this way for Christmas. Question for you ... what kind of thermometer do you use? I love how it sits on the counter while inserted in the meat ~ thanks and χρόνια πολλά!

@ChristineCushing 4 года назад

Betty Tselonis I just saw your question. My thermometer is Oxo brand that sits on counter and can be programmed to desired temp. Good luck with you Christmas turkey this year !

@gabbey772 5 лет назад

I love to dry brine! ❤ I like to make an herb butter with lemon zest, and then rub it all over the bird. Also delicious. You have given me some inspiration to try something different this year. Thank you! 😀

@ChristineCushing 5 лет назад

My pleasure ! I also love the herb butter . Let me know if when you try the Spanish flavours. Thanks for watching

@yoly507 5 лет назад

I put the butter in between the the skin and breast.

@Kitchensurprise 5 лет назад

This is happening!😋👏👏👏

@ChristineCushing 5 лет назад

Oh indeed. And it will be happening again in a couple of weeks . Thanks for watching

@gilbertgonzalez7561 5 лет назад

Happy thanksgiving!"" gobble gobble!"" I'm very thankful!"" Thank's!""😁

@ChristineCushing 5 лет назад

Happy Thanksgiving.

@ez8546 3 года назад

Christine, I see you didn't use the raw juices at the bottom of the pan from the brining process. Did you throw them out or can they still be used at the bottom of the pan during the cooking process to contribute to the gravy?

@ChristineCushing 2 года назад

Sorry for the late response. I don’t use those juices as they are super salty. Thank you and I hope you try it

@BorkPlays 4 года назад

yummmmmm

@jeanfitzsimmons2258 5 лет назад

What Name Brands are Your Roasting Pan & Rack & Thermometer?~ I Don't Own Them yet and I've seen many peoples.. & have never wanted them Until NOW!!!... Love How you have the veggies & Giblets Under it!!!~Yer AMAZING!!! Love this Dry Brining Method Its Genius!!!!

@ChristineCushing 5 лет назад

Hi Jean, my roasting pan and rack are Zwilling Kenckel - they are known for knives. I love this roasting pan and it also can go directly onto the cooktop. My thermometer is Taylor . Happy roasting and baking !

@jeanfitzsimmons2258 5 лет назад

@@ChristineCushing Thank YOU Sooooo Much!!~ I So Appreciate This!!~ More Than You Know!!...

@ivm7322 Год назад

Beautiful Turkey, I’m not experienced cooking, can you please share what kind of thermometer did you use? Thanks a lot!!!!

@TheRicktunero 4 года назад

Thank you, Christine. You know though that cutting the entire rest of the bird was not shown on the video. Otherwise, we love you.

@davethestalker 4 года назад

How would dry brining work out with one of those little 3 pound Butterball boneless roasts?

@Jessica.Rachel 3 года назад

I did this just this Thanksgiving past but with a bone in breast (I thought it would be a single breast but it was both). It worked out great. Used lemon herb compound butter and it wasn't too salty. Roasted at 325 F for 2.5 hours along with some potatoes then ran those through a potato ricer to have mashed potatoes. There are several recipes online that recommend dry brining just a single breast too.

@andjmarn1485 5 лет назад

Thx loving it

@rjb6327 3 года назад

Didn't the "frost free" refrigerator have something to do, to tightening up the skin on the turkey? It had to draw moisture out for the 24 hours. I will be trying this the next time I cook a turkey, which will be the first time time I cook a turkey.

@cycoticwarrior 5 лет назад

Loving your video's Christine Like to see some indian recipes

@ChristineCushing 5 лет назад

Thanks for watching and I'm glad you are enjoying them. Have you seen my take on butter chicken? I am working on new ideas for after the holidays.

@theneutralplatform4834 4 года назад

Do you wash the salt off the bird before you roast?

@ChristineCushing 4 года назад

This is a great and important question. You do NOT wash the salt off the top as that would take away from all that work the salt does to get you crispy skin. That's why it's super important to distribute the salt and measure it according the weight of the bird. Also , I never salt it for longer than 24 hours , unless it's a ginormous bird, over 20 lbs. I hope this helps and thanks for watching

@theneutralplatform4834 4 года назад

So do I assume you wash the salt off the rest of the turkey but NOT the Breast area?

@mimoochodom2684 5 лет назад

Did you bake with the thermometer in the bird while in the oven or did you check it outside the oven?

@ChristineCushing 5 лет назад

This thermometer stays in the bird while roasting but the reader stays on the counter and it will beep when you set it to internal temperature that you want the bird to reach. It's a great tool .

@cns7139 5 лет назад

It looks dry to me ... ? I could be wrong. Does it taste too salty this way?

@teflonmagnet 5 лет назад

CN S it was positively oozing succulence when she sliced it...go back and look.

@ChristineCushing 5 лет назад

No it's not dry and actually this longer resting time, which I recently started doing keeps the juices in the meat . It's also not too salty, as long as you make sure to distribute the salt as per the directions. I hope you try it. Thanks for watching

@cns7139 5 лет назад

Thanks for clarification, both of you. Appreciate it!

@carlosdanj 4 года назад

Great video...just a question was that a male Turkey?

@SD-od6qd 4 года назад

Where's the butter?

@rachelmonroe6722 4 года назад

Jesus loves you

@MWash-yr1xe 4 года назад

That looks more dry than the Sahara.

@porkchopspapi5757 5 лет назад

You do know that most birds come saltwater injected already.

@ChristineCushing 5 лет назад

Porkchop's Papi thanks for your comment. It’s important to note that in Canada that is not the case with salt water injection. It must be noted on packaging , if it is salt injected. Of course you wouldn’t use this method.