STOP TRYING TO MAKE TURKEY TASTE GOOD
Vložit
- čas přidán 3. 11. 2019
- I love Thanksgiving turkey, but trying to make the meat taste good without the aid of gravy is folly, in part because the methods that actually work RUIN YOUR GRAVY.
P.S. I actually love John Oates. I'm an Oates man, all day long.
Here's that Cook's Illustrated article on basting: www.cooksillustrated.com/how_... - Jak na to + styl
In other words
"WHY I SEASON MY GRAVY, NOT THE TURKEY."
Hahahahahaha, I love this
I totally didn’t create you
Hahhhha😂
Well this is appropriate
Man all the videos on this channel are the same thing
Why I season my bed not my wife.
Why I pleasure my mattress not my wife.
This implies that you season your wife
@StruckOne gotta season that ass before you eat it ☺️
@@LawsCrown Season her with a bit of Daddy's sauce.
Why I spice up my marriage not my food
As my high school culinary instructor once said, “If you want good turkey, just buy duck.”
I made your comment into a Danish poem:
Ord der engang blev sagt af en vis mand:
“Hvis du gerne vil have en god kalkun,
Så køb en and.”
duck is for sure is gooder by erelf but turkey dont cost much more than bottle water. and when you put all the turkey sides it comes out even more gooder than duck. so just remember this... theres chicken gravy a turkey gravy a beef gravy. but they aint no duck gravy!
You mean the water bird that tastes like liver? Yeah Ok, i see why he was an educator 💀
@@chadmann2724 If you think duck tastes like liver, you've never tasted duck and probably haven't tasted liver.
- written by a person that hates liver and foie gras
@@DBZHGWgamer all water fowl taste like liver fresh from the wild 💀
This thanksgiving my whole family just stopped pretending to like turkey and we just made a pot roast. You cannot ruin a pot roast no matter what you do, while a “good” turkey needs to be done in a laboratory.
We've started making chicken pot pie soup, scratches the same itch as hearty home food, but it's also easier and tastier
you can greatly improve a turkey with basting, which is quite easy
@@biggiecheez6879 BRO
Pot pie is my jam! I love making little muffin sized ones
@@jojivlogs_4255 Here's the trick... make a mixture of your preferred seasoning and olive oil and rub it under the skin, then cook the turkey breast down in it's drippings and with carrots and onions in the roaster. It bastes itself, basically. Finish breast side up on a rack just long enough to crisp and brown up the skin. It never fails.
@@ANPC-pi9vu thanks definitely gonna try this
alternate title: *Why I use gravy in the bedroom*
Bullshit. We all know he uses white wine
I laughed so hard to this comment
@@moesalamander7012 y not both
@@yourturntoroll-criticalrol3607 well white wine is good in a gravy
To make it *moist*
Adam, go talk to your son Markiplier, he hasn’t seen you in years.
💀
He look like a fusion between markiplier and keanu reeves
@@SaoirseVisceral Markiplier IS Keanu Reeves
BubbyTheMaster I will never forget your wise words
Coconut Jam markiplier is actually a cross between Keanu reeves and Seth Rogen
last thanksgiving my boyfriend took me to his aunt's house(family is mexican) and they didnt make a gravy but it was a very very juicy, flavorful, tender turkey. i have no clue how she worked that magic because it was just a normal store bought turkey but it was heaven in a bird
It's in the brining and seasoning.
@@theuscivicsnerd7070 and cooking it to the correct temperature
What my mom does that works well is putting a bunch of grapefruit inside of it, as well as cooking it upside down so the moisture flows towards the breasts instead of the back.
Use a grilling method. You can get an actually juicy turkey if you do it that way. Cooking it in an oven basically guarantees you a dry-ass bird at the end.
It's probably organic turkey no bs diets or additive medicines
I assert there is a way to have your cake and eat it too in this scenario: compound butter comprised of your favorite herbs (I am a fan of the classic Rosemary, Sage and Thyme) rubbed underneath the skin of the Turkey prior to roasting. The extra fat and herbs lead to a richer more flavorful gravy without compromising the skin, while leading to a more moist and flavorful bird at the same time. The lipid layer created by the melted butter prevents too much moisture from escaping, allowing for those who don’t want gravy or don’t want much gravy to still enjoy their Turkey, while the gravy-lovers don’t lose anything in the process, and arguably gain a far superior, far richer gravy.
Absolutely spot on. And plenty of salt on the skin before roasting to pull the moisture out too, just like a baked potato.
I've done it; it's wonderful. Byt I am sure Adam would point out the tradeoff. Way more effort, and the result is the same.
nobody:
adam ragusea: NOW LEMME TELL YA, GRAVY IS LIKE EXTERNAL CLITORAL STIMULATION
I fucking love yo humorous ass
He needs to stop ruining food
Lol. I thought he meant using a vibrator.
Gravy is like lube. All the moisture with none of the hassle
@@alexmart3931 yeah thats.... thats correct
Message received loud and clear: Serving straight-out-the-fridge, raw turkey.
WontonSauce thank you for summarizing the video.
Why I season my stomach instead of my turkey
@@matthewpham9525 I season my mouth and set myself on fire
So that’s what they mean when they say cold turkey huh? I’ll see my self out
Or be realistic and make turkey patties. With as much and of whichever variety flavours you like directly poured in it.
Need fat though. To tackle that add a dash of some ridiculously fatty ground beef.
But the best is boiling in water. Why?
Poultry is made for soup making. 😋😋😋😋😋 Obviously. 😋
The smoked turkey i got from a BBQ joint here in GA did taste good by itself. Of course i still got the gravy as well lol. I also learned a lot from this video and it will definitely change how i cook turkeys in the future
I love how I got the idea of spatchcocking a turkey from one of his recent recipes. His seasoning was asian and just didn't work right with the rest of the food, but the meat itself was amazing. We tried again a few days later for a friendsgiving with a cajun dry rub, and it was the first time I ever liked a turkey
If Turkey went well with white wine this would be a whole different story.
It doesn't?
@@shithead1029384756 not unless you're Adam Ragusea
I can't see why it wouldn't pair just fine with white wine
It pairs VERY well with Gewurztraminer.
@@Chef_PC a gewurztawhat
"Stop trying to make turkey taste good"
me, an east asian who has never cooked turkey in my life: Interesting
Why eat turkey when chickens are real ?
Exactly my thoughts : _interesting_
@@oftin_wong Chicken more tasty too XD
ikr me too
Turkey is dry and tasteless without herbs and gravy, you aren't missing anything
Goose is pretty nice tho
Adam in 2019: MAKE BAD TURKEY, PLEASE
Adam in 2021: *Makes good turkey*
I lived in Montana for a few years near a Hutterite community. Those years we had the best thanksgiving turkey. I know they're naturally raised, free ranged, etc, but I don't know the details. I can tell you that Hutterite raised turkey is the juiciest I've ever encountered. Definitely worth a try if you have access to such things.
I learned two things today.
Gravy is the most important part of turkey dinner, and Adam is a considerate lover.
Florence Its Adam and Eve not Adam and turkey
@@bud856 dude didn't you know? There was a translation error in the bible its actually Adam and Lauren
Some people like gravy. Other people like burning their houses down while frying a turkey and then putting the footage on youtube.
Growing up, my Mom swore by Honeysuckle turkeys, purchased frozen. Seasoning was a dry rub. Bird was wrapped in aluminum and baked. Aluminum opened during the last few minutes for browning. Always moist, always delicious. Carved in the kitchen not at the table. Flavor is always more important than presentation with a turkey.
Past two years - Honeysuckle turkeys are disgusting! Don't know what they a feeding them, but they taste like rot.
Moistest turkey ever? Sis was in charge and bird was roasting in a countertop roaster. It's indicator button popped up a full hour earlier that expected. Verified temp with thermometer. Sides were not ready! Bird went straight from roaster into empty small ice chest. That was an amazingly moist bird!
and adam doesn't need gravy to be perfect
"Why i stuff my wife not my turkey"
I hate this
calm down there jeffry dahmer.
r/TIHI
“Why I kill my knife, not my victim.”
Pen Penguin lolooliloolos loool
Adam your videos just get better and better
just discovered you today, your a genius chef, very interesting learning alot from you already.
adam: stop trying to make turkey good
me, an asian who never had turkey in my entire life, on 4:00 am: ok
Same with mainland europeans.
As an american I love turkey
@@DootNeon Good for you.
4am bros
You’re not missing much. Chicken’s better.
Alt title: "Why gravy is the greatest homemade lube"
I hate gravy
@@renjia3504 why?
@@tohoman looks and tastes like salty mud to me
@@renjia3504 wow
@@renjia3504 must have shit gravy
It's that time of the year where I watch this again. Thank you Adam Ragusea.
Wow! you answered a question i asked on another one of your vids!!! thank you sooo much. brining seemed like just too much work!!!!! 😋
"Stop trying to make turkey taste good. "
Huh, thats a New one.
Okay?
@@Buccarado no
CheZstuff8024634 no
kingrobinho777 no
@@funnyguy5848 yes
"we just need to stop trying to make it taste good"' that sounds like one of those edited parody videos of his vids
My personal favorite:
czcams.com/video/cSTDoK1dNMs/video.html&ab_channel=Caoimhin
I love my steak, but i think we all have to stop trying to make it taste good, I usually dont season my steak. But who cares, cus when this gets going it smells like dead bodies.
This is still hilarious to watch.
Wait are we talking about Turkey or Sex? I forgot. Damnit, back to watch the video again.
Found you channel by mere chance. LOVE IT.
Obviously very situational and not always possible but the best I've ever experienced was a family event with multiple turkeys so I got to combined the amazing gravy made from a normal turkey on top of meat from a well-cooked spatchcock turkey. So good for the first time I was eating more turkey then anything else that was there.
Adam using boardroom language to describe sex is the funniest thing I’ve heard all day
Tf is a boardroom
@@phantompenguin1065 Like language executives would use in a board meeting to describe their operations
Thank you for describing that. Wasent sure how to quantify that one.
@@seanhillebrandt2653 I'm glad we could circle back to the projections.
Lol I’ve never heard the term boardroom language but that is actually perfect.
I feel like I just learned more about you than I wanted to.
This had 69 likes when I read it.
You wanted to after you learned more about him?
273
*Than
@@RoyGBiv-lc8tv 🙄
Love you videos! Thanks!
I buy the cheapest turkey by pound I can find, frozen or not. Thaw in fridge if needed. My simple recipe makes a super moist and best tasting Turkey you can eat with no gravy.
Take cleaned turkey and place in pan. Add chicken broth to bottom of pan. I use either jar bullion and water or liquid broth. About a quarter to half inch covering the bottom of pan. Make a rub of softened butter and paste bullion OR butter and liquid broth and salt paste and rub the turkey skin leaving a thin paste. Pour some broth/ paste in the turkey cavity. ( I do not stuff the bird with breading but you can) Shake oregano flakes on the outside of the skin which will stick to the butter/bullion paste. Cover loosely making a tent with aluminum foil and seal the edges. Bake until cooked temperature is reached or popped button. Uncover and bake or broil skin to brown as desired. Use natural drippings to make gravy with cornstarch after reducing.
I also make a cornbread stuffing to go with it made with the drippings or chicken broth.
I definitely came to the same conclusion. The best results for me have been Supermarket brand fresh turkeys. I think the added water weight is as good as it gets, and is a notable improvement over a turkey farm bird, while not sacrificing the gravy.
A turkey farm bird? Where else do turkeys come from?
@@Kunsoo1024 Besides getting one directly from your local turkey farm, you can get one from the super market where they come from factory farming, or you can hunt one in the wild.
@@anothervu I usually get them from local family farms as the supermarket turkeys tend to be flavorless by comparison. It's a little more expensive, but it's only one time a year.
"I've got pretty good grip strength" - Adam Regusea, 2019
Nice profile pic.
@@SecondEvilEx profile pic makes it better lol
literally
FIRMLY GRASP IT
MY NAME
IS NOT
RIIIIIIIIIIIIIICK
I have the world's largest walk-in fridge. It's called Michigan in November
More like walk-out fridge
Won’t a moose eat your turkey?
@@Mostlyharmless1985 no those are only in Canada, we have Deer and their vegetarians.
What is it called in june?
@@Willtendo2 There are Moose in Michigan... Hell there have been moose sightings as far south as Texas...
I like the backyard deep frying method simply because it frees up much needed oven space on the big day and the turkey always comes out moist and is excellent for turkey sandwiches. I still like gravy so I roast up some turkey bones and make a stock out of it a day in advance.
You should try some traditional finnish christmas foods; grey salted ham, rutabaga-, carrot-, and sweetened potatocasserole. Gravlax, gravad whitefish, smoked salmon. And the best snack during christmas time... Gingerbread with bluecheese
I'm going to use the, "Oates without Hall" metaphor for the rest of my life.
lol
I'm gonna use the sex metaphor 😏
Secks?!!??????! 😳
he is a hall and oates lover
I prefer 1d after Zayn zayned
I’ve never had turkey gravy or fulfilled my lady partners. Never knew the two were connected.
Rip
F
F
F
F
Well articulated educational food channel.
I used to work kitchens in Vegas and now just do all the cooking in my home and still learn little things from this channel.
This is how people should be learning culinary skills. Learning the science behind what does and does not work. And building a flavor from that knowledge.
Great work
Wiser words have never been spoken!
Why I season my turkey, NOT my lovemaking.
If your seasoning your lovemaking I don't thinks its lovemaking if you get what I'm saying
You got it backwards...
Why I season my lover and not my love maker
Why I make love with my turkey, not my wife.
Man, for a second there I thought the sex metaphor was going to go the way of 'you need gravy like you need lubricant, stop ignoring it'.
Wait, then that means cooking bags are...
I still didn’t understand the metaphor
WarMom Humans didn’t evolve to need lubricant
WarMom Don’t say you NEED it because you don’t. If you needed then the human race would’ve failed because nobody invented lune to reproduce.
@@__-wm9lu you think the ancient greeks didnt use olive oil? obviously you can complete intercourse and conceive without lubrication but it makes things go smoother and can be more pleasurable for the receiving partner.
I love the realness of this video and message
This is basically a debate of whether you'd like a better turkey or a better gravy lmao.
I mean, I don't know how you're supposed to eat an entire country but go off.
If you're really hungary...
@@Eyerleth Just make sure you have nice china
Yes, and make a nice gravy from the greece.
Yes oh yes, the turkey discourse Isreal
My god this is the funniest comment reply thread ever XD
This is why i season my turkey’s food when its alive, and force it to drink two gallons of turkey stock a day so it will be juicy, man its amazing.
**Fois Gras has entered the chat**
@@Shockguey Foie*
no make it drink white wine instead
Gallons? Sounds a bit unethical
Wagyu turkey lol
Your gravy looks really good!
My new favorite way to do turkey (although yes, takes considerable effort) is to spatchcock the turkey, dry brine it for a day or two with herbed salt, rub the turkey down UNDER the skin with a herbed butter, and bake. Since I need two pans anyway to fit all the parts, you can separate the dark and white meats and cook one a little longer. Makes for a beautifully crispy skin and very tender inside. The leftover spine and bits from taking it apart make a lovely stock for gravy
Adam "I've got pretty good grip strength" Ragusea
( ͡° ͜ʖ ͡°)
Der Evige Coomer
Here come the Joe Rogan commenters
Grandmaster Kush COOM! slam slam slam
Foreshadowing the bedroom analogies..
If his analogy is accurate, I think we all need to taste this man's gravy.
Ever have homemade roast beef gravy? It’s godly
Pauss
Yes, and then have dinner after.
@@wck mate you've gone too far
pause
How delicately expressed!
So glad I subbed!
why i season myself, cook myself and put gravy on myself, i am the turkey.
OMG 2.3k LIKES!!
the seasoning will decide your fate
Anang hahhaah
I laughed really loud, thank you man i really needed it :D
Efe Dinçer no problem sir, im always here.
kakacadoo
“I will never season the actual food.”
xD 202 likes and no comments
2 comments
3
4
its called french cuisine
My great grandmother always just covered the bird in a coating of mayo and it always turned out good heck thats how I do it myself now and the first Thanksgiving I hosted for my wife's family they actually seemed to like it
Mayo is also excellent for the turkey sandwiches we make from leftovers the day after. No gravy needed.
Any fat on the skin helps; mayo is an underutilized item.
Butter or Crisco
The past couple of Thanksgivings I've just been doing sous vide turkey thighs which get cured for a few days ahead of time in minced onion with salt/seasonings. No one in our typical Thanksgiving group really cares for white meat, so I decided there was no point in doing whole turkeys. The thighs come out amazing, but the drippings are way too sweet and oniony to serve as base for a gravy. But even back when I was doing whole turkeys, I would generally make gravy ahead of time by roasting turkey necks and/or wings then making a stock which I could cook down to a couple of cups of pure flavor. Even though the sous vide thighs come out really moist and almost tasting as though there is already gravy on them. extra gravy for the mashed potatoes and the stuffing is a necessity!
Yes! Gravy! More gravy! All things get gravy! 🍗🍖🍞🥔🦫
Nah, I season my gun before hunting the turkey.
lol you season your gun noob I season my hunting rifle then season my cookware before I cook it
Noob, I season the dirt before getting the gun to hunt the turkey.
You fools, you season your bullets first then the gun.
Now I season the Turkeys womb so that way the baby Turkey comes out seasoned, then I season my bullets and gun.
Season the bullets idiot
"Stop trying to make turkey taste good!"
You're right. Armenia tastes better.
@Random Number pure perfection
Artsakh is Hayastan.
Love and support for our Armenian brothers. ☦🇦🇲🙏🏼
@@caudillohispanista8988 of course it is!!! It's common sense!!
Omg 💀
102 years ago Turkey was the one eating Armenia
Thanks Adam, I won't be deep frying or brining my turkey ever again. It is a major pain and I honestly couldn't tell the difference. The gravy is where it's at.
I use the bags. Nothing fancy, just DONT OVERCOOK THE BIRD.
Tastes great. I had never made a Turkey before and my MIL came for Thanksgiving. Instead of making all kinds of preparations (a shock to her), I just put it in a bag and she said it was the best turkey she had ever had.
Did- did he just compare gravy to foreplay?
KING.
As far as I'm concerned they mean the same thing.
I think he compared it to lube.
i think he compared it to clitoral stimulation but ok
I thought he compared it to achieving... um, the “peak” without the help of suppositories
Personally when hunting for turkey, I'd season the pellets in the shell to make sure the flavor penetrates the turkey
@@yxnggod9444 wtf
Be sure NOT to use lead ammunition though !
Only a noob would do that. You want to load the shells with pure organic pink Himalayan rock salt.
i love you adam!
Was not expecting that part at the end 😂
I season my turkey while it's alive and make a gravy out of its feathers.
Sorry for this comment but that’s kinda disgusting
That’s filthy
Gergely Spanics I fill it with stuffing while it's still alive too
Why I season my oven
not my food
Two takeaways:
• This speaks of passion for the craft which makes me an avid subscriber
• BONESAW IS REAAADYYY!
Terrance Bernard that’s a cute comment. Did you husband give it to you?
You'll get your bonesaw when you FIX THIS DAMN DOOR!
🤣🤣🤣🤣 Randy Savage from Spiderman!!! "I GOT 3 SECONDS OF PLAYTIME "
Saudi Arabia would like to know your location
I GOT YOU FOR 3 MINUTES! 3 MINUTES OF FUN TIME!
I brined a relatively small turkey and it came out phenomenal. My mom uses Asian flavors and a turkey bag, and it does come out pretty juicy; we don't make gravy.
Also I actually really enjoy turkey after it's been cooked (baked) and refrigerated, as well as cooked, refrigerated and microwaved! The microwave effect somehow tightens the meat in a way that it has a really nice chew, while making the juices flow out...
Not sure where you get your turkeys Adam, but the ones I cook are amazing.
"A modern factory farmed turkey breed just doesn't taste like very much." Oh, so true. The best turkey I ever made was the most expensive bird I've ever bought, from a local farm. A heritage breed free ranged on grass, that I just cooked normally, with stuffing inside, nothing fancy, and it was the most moist and delicious turkey without needing any gravy.
But... It was a very expensive bird!
Price of normal CS this fancy bird?
The best chicken I've ever had was when I went to Mexico to see my grandparents. They had chickens free ranged throughout the ranch. When she asked me what I wanted for dinner, I said chicken soup. She killed one (which I was not expecting) and dumped it in a pot with well water and some salt. That's it. And to this day, no chicken has ever been able to match that flavor.
My sister pays a lot of money for a local turkey; it tastes disgusting.
I enjoy wild turkey (the fowl, not the spirit). It's rich and smokey.
Here's the thing... you could just cook a regular turkey plainly.
Directions unclear. My turkey is preggers and my wife.....well she's not happy. Please advise.
Did you try spatchcocking her?
How's the pregnancy coming along?
Rosauno Lalintino there were some hard feelings and a couple of court proceedings but everyone’ seems to have fallen into a new normal, more or less. 2020, amirite?
@@raskov75 Yeah for 2020 that sound about right.
This whole chain made me LOL.😆
2:53 as someone who hates the taste of gravy this video was actually pretty useful in ways I can get around the wetness issue without gravy
We spatchcock our turkey every year and it is always super moist and flavorful. We also make our gravy with the neck and backbone so we still get a very nice gravy.
That analogy kinda got me hot for Ragusea, sorry to the Mrs.
I'm a guy, and even I've been "hot" for him for ages. I can assure you you're not the only one.
@@erilassila409 no you're just gay lmao
I thought I was 100% ace, Ragusea turned that into a 99%
@Zach Arbogast yes, and? Take your homophobia elsewhere please, let's keep the comment section of this awesome cooking channel nice and wholesome.
Same
Me a brazillian who doesn't even celebrate thanksgiving and never have eaten a turkey in life: *Interesting*
tbh it just tastes like a slightly weirder chicken
@@OmniversalInsect which do you think is better?
Ohh latam here, what do you guys usually eat on Christmas? :0
@@pinakicalderon3657
We eat a whole stuffed chicken and many other typical brazillian dishes
@@pinakicalderon3657 Many people eat Ham on Christmas.
the Macomb reed turkey recipe is stunning and no one wanted gravy though i tried to offer it 2 years in a row
although the brine is the key
My mom likes to take a packet of hidden valley buttermilk ranch mix and season our turkeys that way, adds some flavor, but typically smothering that meat with some gravy and potatoes
Why I season Thanksgiving, not my turkey.
incredible
Truly incredible
Most truly incredible
Why I season my cranberry sauce, not my turkey.
@@grod5998 I aim to displease. 😋
And that's why I really liked when Bon Appetit embarked on their 'Making Perfect' Thanksgiving series, and they did the smartest thing they could - make the turkey and gravy SEPARATELY.
Of course, more 'extra' than making it all in one go, but to make something both achievable for a home cook AND 'perfect' I think does call for a bit more love/attention.
They figured out that dry brine was the way to go, so people wouldn't have to deal with wet brine and storing it. Wet brine also water-logs the turkey so you'd need more time/heat to dry it + render the skin.
They figured out that while frying turkey results in a delicious, moist bird, it's WAY too unreasonable an option for most home cooks.
And they also tasked different teams to create the turkey and gravy separately. So the gravy would be made with a homemade stock and separate turkey pieces (a few legs, etc) + aromatics/veg browned FOR the fond, and not as a side note.
The REAL turkey was dry brined and separated into parts/white and dark meat, so it would both cook quicker and retain its juiciness.
A really cool series and definitely worth a watch :)
I'm totally trying the Making Perfect dry brine this year. And going to try to get a free-range bird, but that might not be feasible :/
Jacob Burton on Stella culinary does a similar method where he also ladles boiling water over the skin to increase the crispiness before it's salt brined. And personally I just use the wingtips, the neck, the giblets and drippings to make stock and then eventually gravy in plenty of quantity
@@llamzrt Agreed! And I think they mainly did the 'crazier' options just to eliminate possibilities/make sure there wasn't something they could accidentally stumble upon that was better.
Like the fried rice stuffing, crunchy-creamy mashed potatoes or the sumac cranberries. Totally unexpected but presumably, strangely good.
It's their job as recipe makers to at least give it a shot!
I did that last year and it turned out so well! It took less time to cook and it was so much easier to cut and serve after cooking. The meat itself did end up a little too salty because it was a butterball turkey that already had some sort of brine. This year I'm using a herritage bird, but definitely still doing the dry brine, making gravy and stock with the carcass and giblets, and cooking the parts separately.
I did not expect that analogy at the end xD
I convinced my dad to have a small turkey and BBQ ribs and bacon wrapped shrimp for Thanksgiving. Best holiday ever.
1:20 This is exactly why I got kicked out of the house at age 19, my drunk ass thought helping my mum out by marinating the turkeys in the bathtub was a good idea
lol
now that's just called innovation
I never thought “bilaterally” could turn into bedroom talk. Well done!
There is a certain Cajun food restaurant that takes orders for fabulous, pre-cooked turkey with a secret blend of spices. It only needs re-warming and the gravy is phenomenal!
This man loves his gravy and im respecting that.
Damn my boy Adam uses EVERY method in his advertiser friendly love making 😉😏
Adam's lovemaking is all about monetization.
My family's solution: A chicken. Most of the family doesn't eat meat anyway and we aren't having two gravies as that's kinda silly.
My family does a turkey gravy and a ham gravy. This last Thanksgiving was the first time I saw anyone put gravy on their meat and not just on their potatoes.
@@RoninCatholic I've never eaten turkey with any gravy. My mom just knows how to cook it and not dry it out. I always thought turkey was just supposed to taste good/normal, but when I started using the internet and getting into popular food content, found out that most people struggle to make good/moist turkey.
@@WolfeWrangle Making the turkey taste good on its own is no excuse not to make gravy though.
Gravy is God.
@@WolfeWrangle I've never been fond of turkey in the first place, even when done well, but I also don't think I saw anyone in my immediate family ever put gravy on their turkey either because it's not like we cook it super dry on Thanksgiving, Christmas, or Easter.
@@RoninCatholic people talk about gravy as if it's a cult
I like to go straight to turkey hash and turkey samiches...
Mama's turkey hash receipt is awesome!
2 years later. Make turkey taste good by breaking it down, salting it, and roasting it quick. Also make a 18 hour turkey bone stock demi glaze sauce to go with it.
Best way to make turkey taste good is by feeding it to a pig and then eating the pig.
or just MAKE FUCKING GRAVY LIKE THE VIDEO SAYS
The demi glace sounds much better.
Chef Innuendo Tierlist
S: Ainsley 'Give your meat a good old rub' Harriot
A: Gordon 'Look at that beautiful breast' Ramsay
?: 'I AM ABOUT TO DRAW AN ANALOGY BETWEEN THE LOVEMAKING AND CULINARY ARTS'
Food is so much better than sex though, the compounds released with saliva are 6 times as effective as normal opioids.
My godmother taught me to place the turkey breast-side down in the roasting pan and flip it for the last 15-20min of cooking to give that side of the skin a chance to crisp up. You still get great drippings in the pan for gravy, but you also avoid drying out the breast meat. It helps that her stuffing suggestion is a mix of sliced apples and sliced shallots, which adds flavor and extra moisture.
Wait do people not normally flip the turkey?
@@patricklinford689 I don't think it's as common as it should be, since the main complaint I hear about turkey is how dry the breast meat tastes.
@@nigaiyuki It's not necessary to flip. First, spread plenty of butter between the skin and breasts (under the skin), then cover the breasts with strips of bacon. Just make sure to mix olive oil with the butter to protect it from burning. Actually, just follow the recipe for Gordon Ramsay's Christmas turkey. I've done it 7 times. No flipping. No brining. No unnecessary steps. Very straight forward and you will end up with a super delicious flavor and it will be the most juicy turkey you'll ever have. It's a really easy recipe, just follow the video on youtube.
@@TheJokesterSCR That probably works like a charm, but I'm lazy. I've got enough on my proverbial plate making all the other dishes to spend more than 20min setting up the turkey. X) If you are using a rack you don't need to flip it until you're setting it up for pictures, and if you use a roasting bag flipping is easy. Like I said though, I'm lazy. I'm a line cook for a living, so doing extra effort for prettiness is only for paid work, LOL. My invitees don't care, else they aren't invited next time. *knowing wink*
@@nigaiyuki
I mean you could get it ready the night before...
wow adam didn't expect you to talk about the metaphorical birds also
I pretty much agree with everything you said but let me just tell this little anecdote: last year my father brined and then smoked the turkey. Hands down best turkey I've ever had, gravy or no.
I will never stop trying to make Turkey taste good
Slow cook dark meat turkey until you can shred it. Turn the juice into gravy. The end.
@Kent Arnold Life is an experiment!
fuck you
@@davide.9576 no, u
David E. Salty lad
I think most people are overcooking their turkeys. Mine is always done at least 25% faster than online instructions would recommend.
Didn't expect to see you here
one of the best investments ive ever made kitchen wise is an oven/grill safe thermometer. i have a weber one that pairs with my phone via bluetooth so i can track the temperature in realtime. it also sends an alert once youre close to your target temp as well as once its been reached. i usually take my turkey out about 5 degrees before target temp and allow it to rest for 20 mins or so. then it usually gets up and extra 10 degrees or so
@@Erectoralporicy link or advise on where to find one like yours?
Flying Toaster you'll find tons online just google "bluetooth meat thermometer". I specifically use Weber iGrill 2, but there are tons of thermoms similar to it on the market. really comes down to what you're willing to pay, and looking at reviews to decide whether or not it sounds right for you. I know the weber thermom i have has some negative reviews due to some people finding issues with connectivity, not liking how the app works etc. never had these problems myself. if you lose connection with the probe, you can just reopen the app, select the probe, press "start grilling" and it'll restart tracking the temp.
@@tonythebologna4790 yeah he's a guitar youtuber funnily enough is saw Adam ragusea comment on a fender video
My mom brought a smoked turkey last year and it really tasted good. First turkey I've every had that tasted good
My buddy spatchcocked a turkey not too long ago using some old kitchen knife of mine. He made it look easy!
"Bilateral mission accomplishment"
Ooh, how romantic 🥰
Why I season my vibrator, not my girlfriend
Your vibrator, or your girlfriend's vibrator? Follow up, do you share the vibrator?
himynameisfeli oops he let it slip!!
WTF did I just read !🙃
@@himynameisfeli It's a double header.
@@omarnreaper"ass to ass" a la requiem for a dream
I was totally lost in that final analogy and now I dont know how much gravy to use in the bedroom
I’m a proponent of forgoing turkey all together. Since my family switched to prime rib for thanksgiving, I actually look forward to the meal.