@@ThetopicofTeeJay What? I'm just stating the truth. The "I can this better then (x) and I'm only 16" brag sounds retarded, it doesn't make your image look good.
He's following there recipe exactly. The problem is cook, or chef, tend to under salt because people have different salt tolerance. That's why most cookbook say 'salt to taste'.
That’s my big problem with a lot of cooks on tasty lmao. Like literally all you will see them season with is salt and pepper THERE ARE OTHER SEASONINGS.
What the heck was going on with the girl taste tester in the blue shirt? Alton's has more flavor than Guy's because it's trying to be a turkey? Martha's has a lot of broth on it? Ayesha's is something she would eat with pho? Was a lot of the staff out the day they filmed this?
I've made Alton Browns recipe for Thanksgiving for the past few years. The trick is in the cooking temperature. I dont think they did it right because I never had a dry turkey from that recipe. The breast is always super juicy even after reheating the leftovers.
You are right. They missed several things that he does. Alton also puts spiced compound butter under the skin. However he uses aluminum to cover the breast as it bakes. Before he puts the foil on though, he puts the Turkey into the oven at 500 degrees for 30 minutes. Once 30mins have passed, he removes it, bastes it and replaces the aluminum over the breast. He then puts it back in the oven at 325 for 3 hours checking to make sure that temperature of the bird is 180 degrees. I have done it this way and the bird comes out awesome every time.
I don't think you followed Brown's recipe to the T. It involves making an aluminum shield for the turkey so the white meat isn't dried out during the cooking process.
I was going to say the same thing. Don't judge that the breast was dry when you didn't cook it per his actual, and very simple, instructions. I've used his recipe for about a decade and my breast meat is never dry.
They did Martha Stewart’s turkey 101 recipe wrong. Yes you want to drape the turkey in buttery white wine cheesecloth, but you have to keep basting it with that mixture every 30 minutes until it’s done cooking. You also have to put butter under the skin, and stuff the inside of the turkey with fruity aromatics (orange, lemon, herbs). It’s delicious and we make it every year.
Mr. Zavri 12 hours? LOL nope, for us it’s only 3-4 hours because we have a turkey that’s about 14 pounds. It depends if it’s fresh killed and the poundage.
since this series started, i was addicted and im still am. i love cooking ever since and i always say “ i will watch cooking videos to learn how to cook”. deep inside i just find this so entertaining.
All I do know, Martha had a recipe few years ago; it was brilliant. Start the turkey at 450 degrees for 45 minutes( uncovered) lower temperature to correct temperature of 325; until finished cooking. The skin turns out beautiful.
I lowkey wanna see a shokugeki between these chefs you're using the recipes of. Like, with the chefs being present and actually going head to head with an actual punishment for whoever loses
At least it aint Yellow Beanie Guy, he just tear apart the turkey and not even try it and complain on how dry it is and says he like only sliced turkey from McDonalds
If you didn’t cook Alton’s correctly it will dry you are supposed to cook at 500 for 30 in then slap on the turkey triangle and then cook at 350 until the prob reaches 161 Also the brine is supposed to chill to room temperature then chill in the fridge until it is chilled then add the ice and water I used his recipe last year and it was the best turkey iv ever had doing it this year And making his gravy also
Martha Stewart says you have to spatchcock the turkey, which means removing the backbone and laying it flat so that it cooks in half the time. I’m surprised he didn’t do that.
Except that you cannot blame the recipe for a dry turkey ... a dry turkey means you cooked it too long and or did not count on a resting time. I usually want my turkey to be 160 to 162 when checked with a meat thermometer in the breast being sure not to hit the bone.. dig deep at an angle if your in the 170 or higher temp range - you cooked it too long take it out- .. cover with tin foil and set it out to rest for half an hour .. the bird will continue to cook and the temp will rise. I find it odd that they did not include cook times or cooking /resting procedures.. just the taste. Its possible the other turkeys simply lost their flavor to the bottom of the pan - from over cooking.
yeahtube69 none of the tasty videos actually tell you how to cook shit. They skip so so many steps and vital information. The editing looks great and it’s addicting but completely void of value.
My grandpa smokes his Turkey with a few different aromatics and quite a few seasonings and constantly bastes the Turkey. Some of the most delicious and still moist/juicy turkey I've ever had. Even the cooked veggies inside of the bird are fought over at dinner time. These chefs need to up their Turkey game!
Most people miss that point. And with a few of these recipes the drippings would be useless. Don't burn the drippings and you'll have something edible in any case. You CANNOT substitute turkey gravy with chicken gravy ... just not possible.
I think they thought Martha's had very little seasoning is because she relied on the gravy for more flavor but they didn't add gravy and also the stuffing so you'll have nothing but a bland turkey. Just sayin
I think Ayeshas was so good because she puts stuff in the roasting pan. You're steaming the turkey essentially. Great idea. And Guy's had some really really cool concepts too. Like stuffing under the skin 💁🏼♀️ But wtf was Martha Stewart's turkey? That's the whitest way to make a turkey ever. "Just salt and pepper it and stick it in the dang oven there" FML
I'm going to have to cry foul (pun intended) on the preparation of the Alton Brown turkey. That recipe also called for the Turkey to start in a 500 degree oven for 30 minutes, then foil to be placed over the breast to keep it from drying out, and the oven temperature to be lowered to 350 for the remainder of the cooking time. In the Good Eats episode this recipe is from, Alton also used digital probe thermometers in both the breast and thigh to ensure the thighs are cooked without the breasts being overcooked. These steps were not followed in this preparation, and it's reflected by the judges complaining about dry breast meat.
Jason Allen Yeah when I followed that method, the breast wasn't dry. It also didn't have as much color though, because of the aluminum. But I think they were right about the original recipe being bland. I had to add spices and butter.
Jason Allen True. I tried the Alton Brown turkey recipe, but after reading the comments, I brined for 24 hours instead of the 6-8 hours he recommends. The turkey was crazy juicy and flavorful, definitely picked up the allspice and ginger. I can imagine after 6 hours the brine has not worked its magic.
Absolutely. I've made my turkey following the Alton recipe for years now, and it is NEVER dry. In fact, the one comment I always get is how the breast meat is in fact moist, not dry. And that comes down to making sure you keep an eye on it and use your thermometer. It's not the recipe's fault if you overcook your turkey.
The whole video was bullshit. It's buzzfeed being lazy. You can't just compare recipes without ACTUALLY FOLLOWING THE RECIPES. Changing and removing elements of the recipe - the way it's cooked, the way it's dressed, etc - will naturally change the way the final product comes out. They tried to do things the same across all the turkeys, in an effort to keep it fair, but that ended up just ruining the competition. This was basically buzzfeed comparing 4 of their own turkey recipes, because it clearly wasn't the recipes these chefs intended.
@@sadjj Cool Right so.... I- No that’s not it. God, why can’t I remember? EEEE, I got it! You need to read the first letter of each line. That’s what you are.
CAN WE NOT FIGHT? yes, i’m also an army and i absolutely love bts, and i’m not saying it’s not good to support your idols, but can we stop just randomly saying “Army” whenever we see another bts fan? it’s really annoying, it starts fights, it doesn’t help your idols (in fact, it makes bts armys look bad since you’re everywhere just saying “army”), you make yourself look annoying, and overall is just unnecessary. Now, talking to people calling the bts army / fans cringe, please stop too or just ignore it. there are more armys than you probably think that are gonna get really pissed and try to call you bad. if you crave attention and love starting fights, well i can’t do anything about that. but if you do this in the interest of trying to get these armys to stop, you’re just gonna stir up the fight more.
K1dCharlemagne umm I clicked on your channel, and I see this guy on this chair with his shirt off, and immediately think to my self :" man this guy watches porn."
Last Thanksgiving I combine some of Martha Stewart and Gordon Ramsay's techniques with my mother-in-law's stuffing recipe and it came out perfect and not dry with a great flavor. It was my first time making a turkey too.
Ugh I’m so picky but there are allspice berries in Alton Brown’s Turkey brine. He also has specific instructions to flip the Turkey mid-brine (not this plate thingy). Something I also worry about is that if it tasted bland then they might have measured out a gallon of water and then added ice to that instead of getting a good base of water and then letting the ice content displace the water up to the gallon mark, thus affecting the overall salinity of the brince once the ice melts. He also has specific instructions on how to cook the bird without overcooking the breast. He blasts it at 500 for 30 min., then covers the breast with foil and drops the oven temp to 350 for the rest of the cooking. It’s honestly foolproof, and asides from adding apple cider, orange peel, garlic, and rosemary to the brine, I follow Alton’s recipe like it’s gospel. It’s the juiciest, tastiest and most nostagic embodied turkey that i have ever eaten. i honestly just absentmindedly daydream about enjoying it sometimes.
Bitch I just saw you yesterday in a video about the cannibalism island in Siberia how the fuck did you get her man how much RU-vid do you watch a day!!!
I pack the cavity with Mirepoix. (2 parts Celery, 1 part each onion, and carrot.) That keeps it from drying it out, and flavors it. Salt, and pepper rub, turn it over halfway through the roasting. That's it, but the pan drippings make a great stock, or aspic.
I find it very odd that people have a giant holiday feast around the driest protein known to man, one where you need a mountain of butter and seasoning to have it even come close to tasting good. lol
