the easiest THANKSGIVING TURKEY in 90 MINUTES OR LESS

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This Spatchcock butterflied Thanksgiving turkey was the juicest turkey I've ever made and it all cooked in 90 minutes or less. It was technically perfect and I’m excited to share it with you.
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Опубликовано:

20 ноя 2019

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Комментарии : 286

@michaelsotomayor5001 4 года назад

c'mon youtube algorithm do your work.. this channel deserves it.

@victoriamathews4465 Год назад

You taught me how to cook everything I currently know how to cook. It has actually changed my life because I grew up without someone to help me learn that skill. I now make thanksgiving dinner every year for multiple parties and it has done more for healing my generational trauma than anything else. So keep making professional cooking accessible. It’s making at least one life bright and good. Thank you

@NOTANOTHERCOOKINGSHOW 4 года назад

The oven was set at 450 degrees. Everyone who purchase the plan of attack is automatically entered into a secret (but major) giveaway. Get access to the plan of attack now! bit.ly/2Qj9Sa7

@michaelgaryscott969 4 года назад

"That's one of the most jUiCiEsT beasts I've ever seen" - NOT ANOTHER COOKING SHOW Nov 21, 2019.

@jennifer0847 4 года назад

I did my bird this way today. Best one I’ve made in the last 22 years. Mine was done in 75 minutes, it was a 13 lbs bird. I used a probe thermometer and cooked at 450’f until the thermometer reached 155’f took it out let it rest for about 40 minutes. It was delicious and moist and everyone loved it. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

@stluanne 4 года назад

I have "done" Thanksgiving for 35+ years -12 to 25 people. Every year I start watching cooking shows and videos about a week before the big day because I just love to cook. Also, contrary to what some of your commenters think, this grandmother LOVES to learn new ways to do things. I have spatchcocked the bird before and it really works well. About 5 years ago I began using parts instead of whole birds and I've been pretty happy with how that turned out. But THIS year, I am dry brining! That looks absolutely awesome. I also love what I learned today about the dark meat. (And today I am making my stock!)

@collier1621 3 года назад

This was a lovely comment, I hope your turkey was delicious :)

@user-vp7ec8uj2z 7 месяцев назад

Yes! Good comment. I’ve been Spatching for yrs. No roasted dry breast done before the tighter muscle leg thigh. I’ve roasted hundreds of turkeys in my life. Spatching only way to roast poultry. Guys very detailed

@clamonmoody10 4 года назад

That poor wire rack is the real MVP of this episode

@fatimahfarhat5136 4 года назад

I made this turkey yesterday and it was a game changer. My guests said it was the best turkey they ever had. It came out perfectly crispy and juicy. Definitely my new way of cooking thanksgiving turkey! Thank you so much for this video

@stephisteti 3 года назад

thank you for sharing this! I wasn't going to do turkey at all this year, but I'm sold! Any tips??!?!?!?

@robertbeining141 3 года назад

So glad the recipe had worked out so well for you. Using this awesome recipe for my first spatchcocked/butterflied turkey. Happy Thanksgiving 2020. Stay Strong, Be Well, Give Thanks Always!

@scottbearden 10 месяцев назад

I know this is an old video but the hidden gem of advice in here is the dedicated garden shears for cutting out the back bone. I will never struggle with that task ever again. I swear the 22lb turkey I just cooked had a titanium spine that resisted every kitchen shears I had. Never again.

@billyd10 4 года назад

I have been following this channel for a couple months now. I love how this guy approaches cooking. I purchased the Holiday Plan of Attack and it is really fantastic. I am basing my whole Thanksgiving dinner upon his recipes.

@kathyfloyd6011 3 года назад

I cook my turkey like this every year. My son-in-law is a foodie like me and I showed him how to debone the whole bird and place on platter for presentation. Also, great idea I did one year was to cook my dressing in my antique bunt pan and invert onto cake stand to serve. Was beautiful and delicious. Sliced like cake for serving.

@niceguyandy 3 года назад

1st time making a full turkey yesterday and it turned out AMAZING! Very stress free and easy to do, it was a little daunting cooking a full bird. Still shocked with how it turned out, I’m just impressed. Thanks to you!! Our late thanksgiving/early Christmas dinner was a success!!

@Jcewazhere 3 года назад

Did I miss it or did he never say the oven temperature?

@shanebridges3416 4 года назад

The face stuffing at the end was undoubtedly the best part.

@denal132 4 года назад

"Dont listen to those people who tell you don't try to get the bird tasty" brooo just tag Adam Ragusea next time lmao

@thisisit6758 4 года назад

I kinda like adam but that turkey video was really nonsense

@fred4800 4 года назад

@@thisisit6758 why? Turkey and roast joints are huge. There's a reason why he only used salt because that's the only thing can penetrate flavour throughout all the meat. With big joints any other herb or spice you put on won't penetrate the meat at all unless you literally inject it with a brine, which still doesn't do much. Or you cut the joint into much smaller pieces but that defeats the whole point. The only flavour you'd get from any herbs or spices you put on would just be on the surface. This is the point of the gravy, to have the flavour of the meat from the fond mixed with and additional ingredients like herbs, spices, aromatics etc.

@thisisit6758 4 года назад

@@fred4800 Im talking about him saying stop trying to make the turkey taste good and juicy. It really doesnt take that much effort as steve shows here

@fred4800 4 года назад

@@thisisit6758 and there really isn't much you can do except salting it. Nothing wrong with that, go right ahead but that's what Adam meant and I see why he said it. Like a salted piece of meat tastes decent but it's not the most tastiest thing in the world. Like chicken, turkey is a bit bland on its own and can't hold it's own like beef or pork with just salt or pepper.

@gobbidimerda2496 4 года назад

In Italy we eat turkey if we are ill or on a diet, I honestly don't understand this american passion for this bland taste bird and it's weird because americans usually love to eat the most fat trash sugarfull greasy unhealthy industrial food on earth

@robertbeining141 3 года назад

Beautiful recipe. I am alone this Thanksgiving and had already decided to spatchcock or butterfly the bird. Definitely using your recipe. Happy Thanksgiving everyone. Stay Strong, Be Well, Thanks On!

@aldrinvaldez2961 3 года назад

Picked up cooking during quarantine and this upcoming thanksgiving got me excited.

@andrewsatx 4 года назад

Americas test kitchen taught me this too! the switch from wet to dry brine is the game changer! I still use this recipe its the best!!!

@nileradford910 3 года назад

You and Everday BBQ and Cooking Mike are my new heroes along with the Master Gordon Ramsey. I love how th etwo of you are so clear and concise in your teaching methods.

@shellyrees5946 4 года назад

Yet another fabulous method. This method, along with the full on carving prior to cooking yields THE juiciest bird I've even encountered. This is a bit easier in prep for sure.

@justinechamelle9535 4 года назад

I did my bird plain Jane one year as well with minimal herbs and seasoning, and honestly the bird itself has so much flavor you don’t need it! Also much easier 🤗

@eileenfletcher6520 2 года назад

Made it for the second year. Best turkey I've ever done. My dad still can't believe how juicy it turns out!! Only way I will ever do a turkey now!

@Swagg3r3d 4 года назад

Not Another Cooking Show dropping more gems on us for Thanksgiving. Thank you!

@adampolmateer5863 4 года назад

Okay this guy is awesome. This is the first video I've seen on this channel and I'll be watching more for sure!

@kathrynschumann5254 3 года назад

I did this with a 15 lb turkey this year thanks to your inspiration. It was the best bird ever!

@edemyre8993 Год назад

My brother. Very well done, and I like your style. Happiest of Thanksgivings to you and yours!

@yakuzaronin7090 4 года назад

so glad I found this video. i was searching for combination of spatchcock and wet brine recipe, but his reasons for dry brining convinced me to try this method instead. three ingredient recipe (turkey, salt, oil) that delivers delicious turkey worthy of impressing guests. really looking forward to trying this. (might do it on a bbq smoker)

@Kaikoura26 2 года назад

Just wanted to give a review on this. As I was attempting this last year, I had no previous experience with cooking turkey. And I gotta say, it was a winner. You can't go wrong with spatchcocking

@bobobobobobobo996 4 года назад

Thanks for the video man! Looks absolutely delish. Dont know which of your turkey methods I should try next week! haha, cheers!

@KrimzonQueen4 4 года назад

Can't wait til I get my chance to do thanksgiving dinner. Totally doing this.

@JoshDreonOfficial Год назад

How does this only have 85k views??! This is such a helpful and straightforward video for TG turkey.

@Beautyforu92 4 года назад

Looks amazing. Obsessed with your content!

@greggpappas3292 3 года назад

Believe the hype!! This was THE best turkey I have ever cooked. 12lb turkey done in an hour! Moist and juicy meat and incredibly crisp skin. Thank you for this amazing recipe!!

@mohammadhazmi3220 4 года назад

The most underrated cooking channel on RU-vid right now

@BelquisTwist 4 года назад

Excellent episode as usual!!! I may have to make two turkeys this year so I will make one this way if it comes to that! Thank you!!! 😊

@JudithLou 4 года назад

I think I found a new way to make a turkey this year. Can't wait to try it.

@davedrifter416 Год назад

I used this method and it was great, I slathered it with Mayo instead of oil. Great crispy skin.

@pcb462 4 года назад

Great vid! Happy Thanksgiving!

@davidmann1794 4 года назад

That crispiness! That juiciness! I'm so hungry right now...

@rickross199 4 года назад

OMFG DUDE that it the best looking turkey breast I've EVER seen and I've watched a million smoking, roasting, frying turkey videos 🤯🤯🤯

@Yerrik 2 года назад

Thanks so much, best Thanksgiving turkey ever.

@Folami69 2 года назад

This is the only way I will ever cook a turkey. It took the least effort and resulted in the best outcome ever. I've cooked juicy turkeys before, but this was off the charts. 🌟🌟🌟🌟🌟

@edithortiz1220 Год назад

Your video is the best to follow. Thanks.

@daddydutchbbq 4 года назад

Definitely a beautiful bird Steve ! Great job buddy! Love it !

@Ubeqween 3 года назад

Every Thanksgiving my mom cooks the heart and other stuff under the turkey and then we eat it. It's the best part imo.

@mexipatti Год назад

flavor over presentation, always

@miguelfrosales01 Год назад

This guy is a kitchen engineer, his technique for home cooking is flawless.

@ogadlogadl490 3 года назад

🎄🎁❤️💛👍🏼 Five emojis out of five!! Best Turkey ever! Thank you for making me shine on my first Turkey cooked.

@PhillipCummingsUSA 4 года назад

"That's one of the most juiciest beasts I've ever seen" - NOT ANOTHER COOKING SHOW 2019

@TBangg1 2 года назад

A little tip for everyone watching, when u unpack the chicken and u dont want to get the chicken juice (liquid) everywhere, just cut it open in the sink and let it drain before taking it out.

@TheRegularChef 4 года назад

Looks good, I love the extra crispness that you get on the skin when you spatchcock it. I actually made a spatchcock chicken recipe on my channel a few weeks ago too, but I’ll have to try it with a turkey now!

@stluanne 4 года назад

The crispiness is because of the dry brine, not the spatchcocking. Just so you know...

@TheRegularChef 4 года назад

stluanne I just meant because you create more surface area when spatchcocking and therefore you get more crispy skin

@stluanne 4 года назад

@@TheRegularChef Ah, I see. Got it!

@mikemosley4865 4 года назад

Great video as always just bought your plan of attack. Cheers 🍺🍺

@NOTANOTHERCOOKINGSHOW 4 года назад

Thank you so much Mike! Got a new video posting shortly with 2 more to follow before thanksgiving

@progers5019 4 года назад

Nice juicy turkey. Thanks Steve. YUM

@kennethwu115 4 года назад

Masterful

@birddawg1171 4 года назад

Spatchcock is the best way by far!

@FDEE30 4 года назад

Great vid brotha

@BrianSellers 2 года назад

Crazy - I've never seen a turkey as juicy as this! I actually (no lie) felt like I needed to wipe my hands before placing them on my keyboard to type this!

@sparkyjones560 4 года назад

I like to do it this way with only one change. Instead of oil or butter I baste the bird twice with melted hot bacon fat. It adds another whole level of crispy to the skin.

@JohnHausser 4 года назад

SamTheCookingGuy and NACS are the best cooking shows! Hands down!

@timothyfanning1753 4 года назад

A bird's eye camera would have been amazing for this episode all around good recipe thanks for the tip makes thing alot faster and easier

@mangotree1021 3 года назад

At what temp did we heat the oven at when you put the bird in the oven?

@louisepetrilli6130 4 года назад

I am definitely celebrating American thanksgiving 😋👨‍🍳👋❤️👍🇨🇦👏

@spankyxl00 3 года назад

As Always another great recipe and Video! 1 question, what temp ddid you cook it at?

@adrianekelly2966 4 года назад

Brilliant to use garden clippers for breaking down the bird!

@mariejones1415 3 года назад

First time I’ve seen your channel...I’ve been cooking the family thanksgiving turkey for 40 plus years....some were good and some were like dry cardboard😅.... I’ve never seen such a juicy looking turkey! definitely subscribing, definitely gonna try it your way this year...thx!

@timothycheok7324 4 года назад

Hello, could you do a tips and tricks video about washing up as a home cook ?

@leirbagsd 3 года назад

I’ve been doing this for some odd years. To save time when carving, pull out the breastbone and the wishbone before cooking it. Game changer! Just be careful when handling it after you pull them out. It becomes very fragile. Great video!

@xRUSH3Rz 4 года назад

Great video as always! Still waiting for your channel to blow up as it should

@shawnheavlin-martinez1984 Год назад

Tried the dry brine and spatchcocking technique at last year's Thanksgiving for the first time, after years of hating cooking turkey because of how much fuss & time it needed for so-so results. Spatchcocking + dry brine = absolute game-changer in taste and ease of preparation! Really can't exaggerate how good the results were, I'm never going back! Thanks for such a great video!

@MrHamiltonian1 Год назад

What temp did you set your oven at? Did you use oil like in the video? if so what type of oil? Thanks and happy thanksgiving!

@shawnheavlin-martinez1984 7 месяцев назад

425 degrees, and olive oil. cheers!@@MrHamiltonian1

@shawnheavlin-martinez1984 7 месяцев назад

ah sorry 450 degrees!

@chrislee6458 4 года назад

Is there any difference between your two turkey recipes (which one do you prefer)? Also how large is the wire rack that you use in the video?

@rogerrtewwr4723 4 года назад

first time I roasted one like this I overcooked it a bit, because I thought there was NO WAY it was already done so fast, but it was

@mdhalbrook 4 года назад

And it probably wasn't as dry as an over cooked bird usually would be. I prep mine this way, but I have an herbed cranberry butter I put under the skin at cooking time, I like the little pops of sweet and tart the cranberries add to the skin.

@stluanne 4 года назад

Been there; done that!

@808bAler 4 года назад

Slick bird! Unreal recitation of concept!! Winner Winner, Turkey Dinner!!! WHATEVER you do, DO NOT grow so fast that you lose that ease of presentation. Can't teach that, bro. Happy Holidays from Hilo!!!!

@dmd1344 4 года назад

Im trying this

@jeremys9367 4 года назад

Seems like I can count on one hand the number of times I’ve had great roasted turkey during the holidays. Fried, sure. Have friends that can nail that, and it’s fun to boot. But, somehow roasting it is beyond everyone. I look forward to breaking that curse with your help.

@aingeav497 4 года назад

would you ever make a guide on grocery shopping/cooking in nyc? i’m a student and i love cooking but i find i cant do it as much as i want, and i can never find what i need

@KalvinPatel 4 года назад

Might have to try this method with a whole chicken!!!

@aingeav497 4 года назад

doing it with a chicken is AWESOME!! babish also tends to do this and i tried it, it’s heavenly

@adrianfletcher8963 4 года назад

Right after you remove the bone, if you laddle some boiling water over the top of the turkey you will start to render out some of the collagen, speeding up the Browning process later. Proceed as usual with the dry brine after you dry off the bird Source: Jacob Barton YT channel

@NOTANOTHERCOOKINGSHOW 4 года назад

I’ve seen that...like Peking duck, I’m sure it works, maybe one day but that step seemed like too much for a beginner. I wanted someone to look at this and be like I want do that and feel confident. Ya know?

@adrianfletcher8963 4 года назад

That's true. I would consider myself a beginner and I think hearing that made me open my eyes cause he said "most people miss that part" anyway I was going to do another spatchcock recipe cause I didn't see one from you, but I'm definitely doing this one now!

@henrik2168 4 года назад

Hello! Can you please learn us how to make the "Pappardelle ala Fiesolana" from Bar Pitti in New York? It's so so good, but I can't manage to get that little extra when making it myself. Thanks in advance, love your channel! :)

@MC-nq8dg 3 года назад

I just *know* he’s got a killer thanksgiving leftover sandwich recipe.

@iconboy1 3 года назад

Do you use your oven on the convection setting or the regular bake setting?

@twistedkitty1958 2 года назад

I watched this video three times last week. On Dec 23rd I picked up my 7kg turkey from the butcher, spatchcocked and dry brined it. I cooked it at 400° on convection roast for and hour minutes turned it down to 375° for apx. 30 minutes then let it rest for at least 30 minutes tented with foil while i baked the stuffing. Even my bitchy Mother in-law had to admit it was the best turkey she'd ever tasted!!!

@mrandmrsdelicious4532 4 года назад

Theres nothing like a perfectly cooked turkey.

@SuperMustache555 4 года назад

Yes there is, chicken

@whyvegan79 4 года назад

Yes there is tofurkey vegan version

@denadargentina2518 3 года назад

Nothing

@Teach_1ne 4 года назад

I may be able to actually fit a turkey in my little ass oven now. Thanks bro 🤣🤣

@Kaikoura26 3 года назад

SO when you were oiling the turkey, did you flip it over and oil the inside as well?

@Pikachu1000ful 4 года назад

I've always wet brined my turkey. Gonna give this one try next week. Not gonna butterfly mine though.

@NOTANOTHERCOOKINGSHOW 4 года назад

The dry brine is the most important step and work for all meats

@ChefStyleOfficial 4 года назад

Yummy food

@NOTANOTHERCOOKINGSHOW 4 года назад

Thank you

@robbysalz8710 4 года назад

What kind of oil did you use to coat the turkey before it went into the oven??

@NOTANOTHERCOOKINGSHOW 4 года назад

Sunflower. You can use olive oil (not extra virgin), canola, vegetable. Avocado, grape seed.

@agepejota1863 4 года назад

Im gonna make it for Christmas! It's not really a tradition here where I live but I've always wanted to eat those turkeys or chickens like you see in the movies lol

@NOTANOTHERCOOKINGSHOW 4 года назад

Haha I feel you

@ddubsr5886 4 года назад

Put it in the oven at what temperature. You didn't say

@NOTANOTHERCOOKINGSHOW 4 года назад

450

@jamescoll5784 4 года назад

@@NOTANOTHERCOOKINGSHOW hi, I'm from the UK and looking to do this for Christmas, I've worked out 450 is about 230 here but is this on a fan assist oven or not? Most recipes here specify and a fan assist will be about 20c lower than a non-fan assist, thanks!

@RGraceC 4 года назад

Is this a certain brand of turkey? Free range im assuming? Looks sooo good

@NOTANOTHERCOOKINGSHOW 4 года назад

It’s a regional market. They have their own farm. Stew Leonard’s

@alanh9895 4 года назад

Yea "Like" number 69! Haha. This is seriously a killer recipe dude. I'm going to try that specific brining process. And it is ALL about temp!

@oliviadowell2743 Год назад

what temp should the oven be on?

@Wtiberon 4 года назад

I do this for Thanksgiving except I separate the legs and add them halfway because I don't want fall apart dark meat. The main thing is to let it rest for at least as long as you cooked it.

@wahoo056 Год назад

I'm gonna do this but I'd like some black garlic infused lite oil?

@PedroAcostaFerreira 6 месяцев назад

Great video, the only thing i'm missing is the oven temp

@triad6425 4 года назад

Because of you I'm required to cook turkey for my girlfriend's from now on

@617Hossman 2 года назад

not sure if you'll see this due to the age of this video, but I'm curious what size sheet pan you used for this?

@nicematisse 4 года назад

How long do you let the meat rest before you slice?

@etherdog 4 года назад

Steve, were you throwing shade at Adam Ragusea? I agree with you--the turkey IS the point of the meal. And how many turkey nibbles did you give your dog? Great content and presentation as always!

@tobybrown1194 4 года назад

Thought the same thing.

@NOTANOTHERCOOKINGSHOW 4 года назад

I don’t think I was, I had heard a lot of people saying that and I think it’s just an excuse. I did see his video tho, his method isn’t bad. If it dry brined it with his pan method then I’m sure that’s a tasty bird. I try not to be a big shade thrower lol

@JohnHausser 4 года назад

This is exactly what I thought when I heard him 😅

@anthonystrazza 4 года назад

First of all, super impressive bird. Also, the internet is strangely telepathic.. we KNOW this was shade 😂

@Alwood8017 4 года назад

Looks awesome. Any tips for if the breast or legs are cooking too quickly compared to the other? Anyway to slow the cooking down other than carving one and putting the other back in to finish?

@NOTANOTHERCOOKINGSHOW 4 года назад

Drop the temp down a bit, but I don’t think you’ll run into that.