Hey guys, here is how I roast my turkeys. This one was 20 pounds and it was done in 2.5 hours. This way keeps them juicy and moist. Thanks for watching, and God bless. J
Great video..My only concern is how sanitary is that margarine gonna be after you rub all over a raw Turkey and then dunk your hands in back in there?..I have odd so I wash my hands 20 times just prepping the turkey.Def gonna go with the rotation style.Thanks
Man,what a spread!!!! Love your vids always.It's September 19th 2017 today and im gonna cook a turkey and all the fixins on Friday in honor of my mothers birthday.She passed away in April.She loved this meal on Thanksgiving day and taught me years ago how to do it mama's way.Nothing like it.Take care and God bless from Texas.❤👍
john thank you. many blessings I am dealing with the sudden death of my son Johnny i called him short for John i belive God meant for me to be happy ,its hard when i miss my son. John cooking is healing i believe you helped saved me at times cooking learning from you thank you God bless you.
You don't have to label the container for rubs only. You should use a big spoon to scoop it out, then it won't contaminate the margarine. By putting you hand in the margarine container every time you rub a bird, you contaminate the margarine again and again.
8 years ago you posted this, and 2023 I used it for Thanksgiving. Worked perfect. Best turkey I have made so far. Thank you. When are you putting out more videos ?
Excellent! Tried & true using the brine method. I use a clean or new bucket, about a half a regular container of salt, put turkey in & cover w/ water. I keep it in the fridge about 3 days. Onions, celery & carrots stuffed in the cavity have such a wonderful flavor. YUM!!
I told my husband all about your video, so yesterday for Thanksgiving we tried it and OMWord..... it was the most succulent, moist, well cooked turkey we have EVER, EVER made! My husband LOVES turkey.... but it is always so dry. Your method was AMAZING! It is the 1st time, I actually enjoyed turkey. SO much so, I had seconds. hahaha So THANK YOU JOHN!!!!! You just put our Thanksgiving meal over the top. And, impressed my husband speechless, which rarely happens. He just kept saying.... DAMN I can't believe what a difference that made! hahahaha
Second year following your instructions! My first turkey I ever made was legendary in my family with you method. I’ve saved this video for future review!
Oh yeahhhh! I brine my turkeys too, it's the only way. The last time I did a 20 lb. turkey a few years back I almost fell into the oven trying to get it out. So now I have to roast 3 12 lb.ders, no kidding. I use butter and only garlic powder, salt and pepper to season but my brine has equal amounts of salt and sugar in it. Really beautiful turkey, Jnull. And wonderful spread. Nothing like family and friends gathering around to celebrate Thanksgiving! Can't wait to see how you prep the pheasants. Maybe a sweet peach or maple bourbon glaze?
i have to say i did my turkey this way yesterday, Christmas day, and i have to say it turned out beautiful, the skin was golden and crisp browned all the way round, the meat was moist, Thank You Juno x
amazing, I never thought it possible but you proved it and it looks incredible and fully cooked. I've been watching for a few years now and never had a chance to comment!!
John,, Turkey looked delicious. That is a great idea to brine the turkey in the cooler. I did not think about that. Happy Thanksgiving to you and your family.
hey brother just stopping by to show some love and respect thank you for being such a genuine guy keeping things real love watching the videos got my support for sure keep up the good work GOD BLESS YOU AND YOUR FAM
I've been cooking my turkey, rubbing it down with vegetable oil for all these years. And it's always con out great. But I think I'll try it your way this time. Thanks for the recipe & God bless to you, and yours.
i gotta admit that was some serious throw down- and that was the moistest flavorful turkey i have ever eaten- so i am making my next turkey this way- we had a wondeful time and so much to be thankful for- love and huggs thanks for having us out...
Your next homestead challenge.... raising your own turkeys for Thanksgiving and Christmas! If you try it, here is some free valuable advice...turkeys are notorious for finding ways to die but they do great if you keep them in with your chickens. They seem to learn how to survive from the chickens. Its true. We raised two last year and one came to 47 pounds! You will be amazed at the difference in size and taste, my friend. Great videos!
I've watched a couple of your videos tonight. I loved them. I was super impressed how fast your turkey cooked. Can't wait to see more of your cooking videos. Buzz buzz ;)
John, you need a super sized rotisserie. ;) My mother used to cook hers breast side down until the last 1/2 or 1 hour (don't really remember exact time), then she would have my Dad flip it onto it's back so the breast would brown. I don't bother flipping it. I just cook it breast side down till it's done. I LOVE the crispy skin on the back. :P
This was the best mistake I ever made. I cooked a bird upside down one time by accident it was half way done before I realized it. Flipped it over and tried everything to brown the skin. Learned two things that day, one was butter is a cooks best friend the other, sometimes good things come out of doing it wrong.
I have roasted my turkey upside down before but never "manually-rotisserized" it. Thanks for the idea! I think I will try this. Happy Thanksgiving to you and your family and may God bless you all!
Looks good and I also take my seasonings under the skin so it will get into the meat. You would be amazed at the difference this makes. You just run your hand gently under the skin to rub your seasonings. Hope you will try this and I do this with my whole chickens as well.
Mix the seasoning with your butter before hand. Pull that skin apart from the breast and slide in your rub mixture. Same on the skin side. Helps with flavor and moisture 🤙🏻 Great video!
I like your way...you keep it simple....thats what I am going to do.....main thing is the butter/oil and salt. Turkey has a delicious flavor of its own. Great video!! Thanks and Happy Thanksgiving! Such a blessing to have a full table of food....it all looks delicious!
Thank you for this great video- I just bought a 15.30lb brined bird and will use your "flip" method - I was just getting nervous talking with my husband last night about how many hours at 30 minutes a pound it was going to take - I thought I would have to wake up in the middle of the night! ha! my goodness. please wish me luck - we are having a big crowd here. I loved the spread you put out for your family and friends- looked like a good time! Happy Thanksgiving!
IT WORKED !!! just finished eating and am showing my family the inspiration for my "flipped" bird :) everyone agreed it was the best one I've made yet! we all wanted to thank you. They all loved your video too. 15lb turkey 2 hours flat! @ 375 first hour and then went down to 350 for the rest of cook time - I also used a brined bird and injected it last night with butter, stock and spices - I used fresh herbs in softened butter (about a pound!) and rubbed into skin and under the skin / inside cavity. made a nice giblet gravy too adding some lemon zest. I am grateful for your method - like I said... IT WORKED :) all the best for the holiday.
I bought 4 turkeys (59 cents) a lb. Had a large turkey breast in the freezer, I cooked it all night in the crock pot and OMG it was sooo moist and delicious was this bird frozen and it totally defrosted in your cooler in 24 hrs or was it a fresh turkey unfrozen?
amazing to think that a bird of this size could be so juicy in this amount of time. great video. we Braise ours and most people think we're off our rockers the way we do it but it's great.
It's ironic that you use margarine. That's what they tried to feed turkeys to fatten them up back in the 60's. Didn't work to well tho, turkeys died. If you look at the compound molecule model of margarine, it is only one molecule away from plastic. Please don't use margarine, it is not health. It will actually scare your arteries and cause more plaque (bad cholesterol). This is an awesome way to cook turkey. Thanks for sharing!
Looks good considering it is not home grown. =) I raised 4 White Broad Breasted turkeys this year, and our largest one was 28 lbs going into the freezer. We cooked a 24 lber..and it was goooood!! You should raise your own..along with your chickens..I am surprised you don't. They are sooo much better. We also put 13 meat chickens in the freezer. There is nothing like it. Great video..thanks.
Gave this a thumbs up simply because I found the video interesting. From a physics stand point (yes I took physics) the mass in the drum sticks would cook just as fast leaving it unstuffed, but flipping just back and then front.
hi John, Glad to hear that you do brim your turkey... cool, I was listen to a black man on here the other day he was saying to add vinegar to your water also THAT THE 2 TOGETHER CLEANS OUT A LOT OF THINGS WE DO NOT WANT IN OUR FOOD, HAVE YOU EVER HEARD OF USING BOTH? SORRY About caps.. lol
You cooked a 30 pd bird in 3 hrs.I was always taught you put it in the oven at midnight in a covered roaster.And baste every 30 min.Here you did it in 3 hours.wow. I started using a Turkey bag and still cook 3 hours but juicy. I will continue to watch more videos.
I always enjoy your vids John but I did cringe when you cross-contaminated that whole tub of margarine sticking your hand back in there after rubbing down the bird!
That Margarine is ONLY used for that purpose (rubs), we have a label on it so it does not get used for anything else. Guess I should have mentioned that..lol. J
Please he didn't use his palm of his hand, he rub from the top of the hand. if you want me to be honest in case all of you do go out to eat at Restaurants, do you really think that Chef sometimes don't forget to wash their hands, or do you think that they always remember. I remember working at this Italian restaurant and the the Chef had an emergency and needed to go to the bathroom but he also needed to finish one of the main dish that only he can make, well guess what??? Yeap! He forgot to wash his hand, and people pay premiums for this freaking place, lol!
