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
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: https://www.amazon.com/shop/emmymadeinjapan
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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!
Love all your videos. I need this today. Your so uplifting.
Iโm impressed your little oven could fit that big turkey
Does anyone else here prefer the dark meat? ๐โโ๏ธ
Am wondering why you put the foil on the outside of the pan, let the dripping run out?
Never understand all that salt in the brine.
We put our turkey upside down in the pan in the oven the dark meat dripping would run down to the white meat.
Would also put a new bit of cotton material based with butter. Can be taken off at the end of baking to crisp the skin
Never failed.
I think a longer brine works better. I do overnight, which realistically is like 20 hours. Breast will be super juicy if everything goes right.
FWIW Kenji just put out a new method for roasting turkey which seems really clever.
Brining really makes it better. The first year I did this there was no leftovers.
0:11 – It was a little humorous to see one person behind so much turkey ๐๐
Man, a couple of nostalgic references in this episode!
When my family cooks foul we put the bird breast side down so we do not have to open the oven and baste the bird and it does not come out dry
There's Emmy agreeing with her turkeys! As always uh huh!๐
My mom used to cook any bird (chicken or turkey) starting breast-side down, then a majority of the time the cooking juices are residing in the breast area keeping that moist and juicy.. only for the last 30 mins, it would get flipped breast-side up, to then brown the skin to a crispy perfectionโฆ then once out of the oven, as alwaysโฆ.the key is to wait and let it rest for 15-20 mins afterโฆ and all the juices are retained within the meat.