It’s turkey season! Let’s brining and roast a turkey and see how it compares to Popeye’s. #emmymade
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Today’s recipe inspirations:
Alton Brown: https://altonbrown.com/recipes/good-eats-roast-thanksgiving-turkey/
Get your own Thermoworks Dot thermometer (affiliate link): thermoworks.sjv.io/9L7DyY
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Chapters:
0:00 Intro
0:22 What are we doing?
1:36 About Popeye’s turkey.
3:33 Making a foil turkey rack.
4:06 Draining the bird.
5:01 Thermometer instructions.
6:43 How much I paid for my frozen turkey.
7:46 Alton Brown inspiration.
8:39 Brining instructions.
10:53 Removing the turkey from the brine.
11:30 Patting it dry.
12:10 Making a heat shield.
13:17 Roasting instructions.
14:16 The finished turkeys.
16:15 Slicing the homemade.
17:35 Taste test.
20:27 Slicing.
21:05 Taste test.
Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Gobble, gobble!
8 dollars?
Rotisserie chicken is moist because the juices stay in the bird as the bird turns. For a moist turkey breast, cook the turkey breast side down for 1/2 to 3/4 of the time amd then for the remainder of the time filp it onto its back to brown. I also do this when cooking a whole chicken. This comes from a restaurant that only serves Thanksgiving dinner everyday. Also for the leftovers, I put turkey in gravy in freezer bags, freeze and pull out heat through and make open faced turkey sandwiches. Yummy
You look gorgeous, Em!! 😊
I have never eaten any Popeyes. I hear it is good…
I absolutely love your videos, and I've been watching this channel since you made the dragons beard video. I would love to see you try the gordon ramsay christmas turkey recipe. I used it a few times, and it comes out perfectly every single time. Just remember to convert it from celsius to fahrenheit. And the turkey never comes out dry
https://youtu.be/XO5DF8soxwM?si=aiwT_orsznQdvqpu
I've been using AB's recipe for many years. I do use chicken broth instead of vegetable broth. Canned or carton veggie broth doesn't smell appetizing to me. Another commentor recommended brining longer than.the recipe says and I agree. It always comes out perfect!
Last year my youngest son and I seasoned our bird with salt, pepper, garlic and onion powders, creole, and a touch of poultry seasoning. We always over season and it always turns out super tasty.
Emmy can you do pavlova please 🙏
One of my great grandmothers used to send us a Cajun turkey every year around Thanksgiving and instead of roasting it and having it on Thanksgiving with all the fixings, we would save it and then roast it up in the middle of December and then made tamales with all the meat and stock the freezer with them. Apparently my mom didn’t want to hurt her feelings that we never ate her turkey on Thanksgiving but she never told me that and one year I said something about my mom forgetting to season the turkey and my great grandmother figured it out and asked why we didn’t eat hers. Luckily once we told her that we always saved it to make tamales every year and that we always looked forward to them, she was more than thrilled that we made her Cajun turkey into our own unique tradition.
$60 for a turkey😳… I wouldn't be able to afford the sides.