Turkey is NOT dry! (if you prepare it right)
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- čas přidán 7. 09. 2024
- Roast turkey isn't inherently dry if you understand how to cook it properly. This video shows the two core secrets for doing it right, and also teases a video I'm going to make in December where I go through the entire turkey/potatoes/stuffing process.
Short and to the point with good information. We need more of this content.
Thank you very much for watching and commenting.
I plan to put up a full video in December on the turkey-roasting recipe, plus stuffing and mashed potatoes that I learned from my mother-in-law. I hope you stick around for that. Please also check out the rest of my channel to see if that's up your alley.
Great tips! Thank you for sharing! Looking forward to the next Thanksgiving video!
Thanks. Hi Jamie!
Yeah; I made this abbreviated video because I am always tired around the holidays of people saying "I don't like turkey; it's dry" to which my response is always "I'm very sorry you haven't had it made properly".
I'm really going to try to make a full video on the whole process. it's a tricky thing because cooking times are so variable that the only way to properly do it is have the rest of the meal (and the exact mealtime) tied to the turkey being done right. So for that reason, turkey for a group of people larger then 8 or 10, or even more a mass meal, just isn't going to be optimal. Ham (for instance) is much more forgiving and scalable in that regard.
Thanks for commenting; good to hear from you.
How does this channel only have 500 subs??
That's very generous, thank you. Please tell your friends; it really does make a difference!
It’s not the darkness of the pan - it’s the material and the thickness that matters
That is an interesting point. The material properties are certainly important.
While the material that the pan is made out of, its heat capacity and thermal conductivity matter, thermodynamics tell us that radiative exchange of energy of something with its surroundings is profoundly effected by its color and shininess. So I'm pretty sure the shininess does matter to some degree.
Your point is certainly valid as far as the material I showed in the video. The two pans I held up, the dark pan is a stamped steel pan, and the disposable one is Aluminum (I think). I used it because it was easy to find. However, several years ago, when I made the graph of roasting the two turkeys, one with a shiny pan and one dark, they were both steel pans, one was just shiny chromed, and the other was dark non-stick.
However, in science, proof is always in the experiment. So to definitively separate out the effect of dark vs. shiny against all of the other possible variables, I would have to get two identical shiny pans at the same time, and then sand one of them and paint it flat black. Then they're for sure going to be the same metal, same thickness, but just with surface differences. And then roast two turkeys of the same weight in them, in the same oven, at the same temperature, and track the temperature.
You have raised a perfectly reasonable objection. I'm pretty sure you're wrong, but it's an excellent point that should be ajudicated by experiment. I don't know when I'll get to it, though. I'm not sure I'll have time this December. Maybe in the spring.
Be sure to subscribe so that you see the follow-up! Thanks for watching, and thank you for your comment!
@@fsodn I know I am right. I am a baker.
dude: TURKEY IS NOT INHERENTLY DRY
me: ok man, i get it but can i like, get you something from starbucks
dude: CODSWALLOP
Ha ha!
Ok, I'll grant you, my interjection is 100 years out of date of being current slang. But I get so danged tired of people around the holidays saying "I don't like turkey, it's dry" and my only response has to be "I'm sorry you've never had it made by someone who knew what they were doing".
Thanks for watching!