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COMPLETE STEP BY STEP GUIDE TO COOKING THANKSGIVING DINNER (ANYONE CAN DO IT!) | SAM THE COOKING GUY
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- čas přidán 14. 08. 2024
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▪️This is our complete, step by step guide to cooking Thanksgiving dinner - in an incredibly simple and straightforward way that ANYBODY can do! 🦃
00:00 Intro
2:48 Turkey time
4:57 Omaze Ad
6:28 Back to the turkey
13:29 Mashed Potato time
16:04 Stuffing time
19:06 Checking turkey
19:20 Turkey Reveal
19:33 Carrot time
21:03 Gravy time
26:30 Carving turkey
29:02 The reveal
29:53 First Bite
30:40 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️
For your chance to win the LA house and support a great cause, enter at omaze.com/stcg
Sam, I think it’s great that you are calling attention to winning the LA house, but realize that a disabled person or an elderly person (living on a fixed-income) could not afford the insurance, taxes or utilities on this place. 🤷♀️
I've always heard that Omaze giveaways are a scam. Is this true Sam?
@@jennifersteele7551 you can choose a cash prize instead of the home
You are an amazing cook. I love your style of cooking. ❤❤❤
I had 2 ads for paper towels during the video thank you very much.
Sam, this was the most informative and demystifying tutorial on the daunting Thanksgiving turkey prep. I'm 69 years old and have only attempted cooking a turkey solo in 1990-- which is also the night I went into
labor before my second son arrived. It was Total disaster. Poultry pink and inedible. (Son turned out fine, though.) At last I understand the dynamics of defrosting. Timing is everything. Sometimes that takes decades to learn. 😉
thanks Meryl for the comments, and oh my god this was so funny
Hosting thanksgiving for the first time this year needed this
I love Sam. He helps me not eat the same shit all the time tbh. He's inspired so many dishes in my home and we love it. 🖤
Me too! That’s exactly the comment I wrote 😂 good luck hosting!
Go for IT! Me to and it wil be our first ever. Where we live (Netherlands) it is not so common, only the people who American do it I guess.
I love everything this guy makes and in the manner in which he makes it
Well said sir
Me too, he’s very raw and authentic
N eats it
Oh hell yeah hes funny as hell 1 of the best on youtube!!!!
Made me love cooking🧑🍳
Wow! Thank you for taking the time to show start to finish. Spatchcocking a turkey is the way to go based on size and ease of cooking. The camera crew is first rate!
I like how Chance said “That’s what she said” like it was a question he didn’t want to get wrong.
.....even before he said it - "that's the biggest thing I've ever seen"......I said, "That's what she said" ! ...... I laughed out loud and then Chance said it !
This long-running gag on this show is bound to go down in history......that's what she said.......how childish, but it still makes me giggle with delight !
“Suddenly I feel like a rabbi” LOL
Everything that Sam makes looks incredible 🔥
It really does!
Great!
-- If you roast the bird on a rack, over a deeper pan, you can add the neck, and backbone, to the roasting pan. They will be cooked, browned, and ready for any contribution to gravy/sauce. No need to cut and brown in a separate pan.
-- ALL veggies for dressing ... or, whatever dish you need them ... can be chopped a couple of days in advance. Make things easy on yourself. I put veggies, for dressing, in a zip-lock IN THE SAME BAG, to let the flavors blend.
-- Freshly sliced mushrooms add a great deal of flavor to a dressing. This might decrease the amount of broth you add to the crumb mixture. Just add a bit at a time, to gauge it.
Happy Thanksgiving!
You are totally right about the necks for gravy, but there s a different taste from baking it to brown, or top of stove browning. Happy Thanksgiving!
So my wife and I made this dinner 100% through. Every part and well all I can say is………..the whole family loved it and honestly said this is the best thanksgiving dinner they have ever had. Wish we made more first time in my life we did not have any left overs. Some of our family went out for thirds!!!! Thanks Sam this will become our new tradition!
My wife and I prepared this entire Thanksgiving spread for our family’s! It was a huge success, it was our first time cooking a turkey, but we knew we could trust STCG!
Thanks for your videos Sam . My name is Pepe Castellano and I am a Spanish sefard , born and living in Madrid for hundreds of generations. The way you explain your recipes makes me mouth-watering. By the way , your british accent explaining a full English breakfast is inimitable.
Although I have always made a good turkey and I always wet brine for 24 hours, this is the first year I smoked one. It was so awesome. Best ever. I followed your stuffing and gravy recipes. I swear, I have never had anything like it. For the stuffing I used Chorizo. The stuffing had just the right amount of kick. Perfect. The gravy was out of this world.
My wife and I hosted for the entire family for the first time since we got married in 2015. Followed your recipe for the whole meal and everyone loved it. Thank you so much for making our holidays special.
I’m saving this episode for later today/tonight . Always enjoy the special longer videos. Happy holidays y’all.
This video saved our Thanksgiving! We have had a dry turkey for 33 years of my life, I am glad it didn't become 34. My boyfriend Josh was real excited about it, like he always gets with your videos, so then I got my Mom on board. She just recently got surgery on her hand so she had the neighbor come over in the morning before he went to work and start the cutting process, she finished it off, laid the paper towels on the floor, took a baking sheet and stepped on the 18lb kid until he crunched. Best turkey ever.
You guys have totally changed our Thanksgiving for the more betterer! You are inspiration to me since my aneurysm caused me to change, I now cook again! Thank you, keep up the foul language, bantering back and forth and being yourselves as it is just like my family. The whole family now loves your channel! My family is from Canada, eh, and when you say out I hear my family up there. Thanks for the good memories, old and new. Max, excellent filming, Chance, wow those eyes and Sam, you and your restaurants are true winners, keep it up! Love you all!!
Sam, Max and Chance ….. watching and listening to you spatchcocking that turkey made me bust my surgical stitches … OMG I laughed so hard … Happy Thanksgiving to my three-day-a-week entertainers! You guys have helped me cope these last bunch of weeks …. I can’t thank you guys enough and wish you the VERY BEST!
Hey Ron - thanks for the words and right back at you!
@@samthecookingguy Love ….. it makes the world-go-round …..
Once again you're my inspiration for cooking more meals at home. Thank you for the great content
Cooking with excellence. Just did Thanksgiving Pre-game. Dude, the turkey was almost fall off the bone tender, the stuffing was savory and the gravy was what dreams are made of!!! Rock star in the kitchen, thanks Sam!!!
Been making sausage and apple dressing for years with the sage breakfast sausage and its amazing!! Oh boy I'm so excited for Thanksgiving.. #thankyoupilgrams
Love how Sam makes a dad joke and no one realized it. “This is the THYME to go for fresh”.
I've watched your turkey technique several times now. I'm determined to try that this year. I've never made a turkey before. Thanks for the great tutorial!!
Your cooking videos have become my 3 yr olds afternoon nap routine. Truly enjoy all episodes and content.
Thanks to you Sam I have taken the plunge into making my first turkey ever! You made it look so easy I had to give it a shot! My spatchcocked turkey friend is sitting in the fridge brining as I type this. Thanks again for the awesome thanksgiving tutorial👊🏼
Used your videos for last years (2020) Thanksgiving and it work out fantastically! Will be using this one for 2021!
As always Sam, you and your boys create outstanding/quality videos that keep my household eating well!
Forever a fan!
many thanks from san diego!
Why does anyone pay hundreds of thousands of dollars for culinary school when Sam the Cooking Guy exists??
He’s my only teacher
You guys are always so over the top, which is cool and fun, but this is a solid instructional video. Me personally, I'd do one turkey, stuffed, in the oven and another spatchcocked and brined on the smoker. Then I'd have leftovers for a couple weeks, and come Christmas, I'm looking at a big bone-in ham, a roast beef or something like that.
Talking about length after a colonoscopy and then having the best meal of the year! Love it!
We need to see a Sam's take on a green been casserole.
yes yes yes!!!
I know it doesn’t answer your post, but Alton Brown’s green bean casserole has been my standby for years. Super delicious!
Since I'm buy myself now this looks like the perfect thanksgiving dinner for one with leftovers or maybe two if I'm lucky.
You know how they say 'the way to a man's heart is through his stomach', right? The same works in the other direction. If a woman can find a man that can cook well, she'll know he's a keeper, but you still have to be the rest of the 'man' that she's after, whatever that is.
Californian living in Oz.. Doing all of this on Thanksgiving for my family - you are the best!
boil then simmer the gizzards and neck for 4 hours, the broth it produces we use to wet the stuffing and make the gravy. AMAzing!
And we're thankful for you! Always appreciate all the effort (& humor) that goes into these episodes. You ALL rock & have an amazing Thanksgiving!
Sam. This thanksgiving I wanted to thank you and your boys for making it a great year. In food, laughter, and discovering new and fun ideas for us all to enjoy. It’s been great watching your channel grow and I wish you and your family all the health and wealth you well deserve. toh.
Always do the sausage stuffing/dressing I use a sausage that has apple in it, or Sautee some apple with your veggies. Adds a great flavour.
I just wanted to say thank you for these amazing recipes! We just finished Thanksgiving dinner and your maple carrots were a highlight of the meal only over shadowed by a similar version of your exquisite mashed potatoes! I did my turkey the same way you did except I used a treager and it was one of the best turkeys I've ever had! Thank you for helping to make my holiday incredibly!
Will be following these recipes this Thanksgiving! Hope ya'll have a great one!
No green bean casserole?! RIOT! :) Looks great. I've been trying to talk my family into brining the birds for years.
Absolutely not ew
Wtf
@@damien1781 Uhh... green been casserole made from scratch with fresh ingredients is delicious. Also... wtf?
@@Raaandy no tf it's not
@@Raaandy my aunt makes it who's white and no one touches it because it's nasty ew ew ew ew ew
@@damien1781 OK, well she probably just dumps a bunch of canned stuff into a casserole dish and bakes it. That doesn't mean making it fresh isn't good, or that being white has anything to do with it. lol
Just wanted to say I spatchcocked a bird and made your sausage stuffing last year and it was VERY well received by my sister-in-law's family. I had to look this video up again for reference. Your videos always make me extremely hungry, so I have to watch in moderation lol. Make America Cook Again!
I’m #ThanksFasting. Yep 24 hours fasting together on Thanksgiving day is taking the world by storm. ThanksFasting! Making everyone healthy.
Happy Thanksgiving Sam and Crew. The only thing missing was the baked beans and the cheesy corn. I have spatchcocked a lot of chickens but never a turkey, going to have to give this a try. I can do it on the grill or smoker and have the oven open for other goodies.
My in-laws believe in something called ham loaf - the only turkey I am preparing for is Wild Turkey 101
Never been disappointed before but no love for dressing? My moms Turkey dressing is bananas! Make Sam cook southern again!!
I’m definitely opening up the turkey and cooking like this for sure!
Sam, thanks for taking the time to visit with my parents yesterday at Graze! You were the highlight of their trip to San Diego! Also, thank you so much for the video you made for me.. you made my day as well ;) Please keep doing what you do! My whole family enjoys watching! - Hunter
Thanks from the parents too!
So happy to!!
I’ve learned more from Sam than I have at my 4 years in college
I started spatchcocking any bird I make like 3 years ago and I can't do it any other way now. We are doing a friend's giving this year and I'm making dressing for the first time well I should say I'm making sausage dressing thanks to you. Haha love you guys and the show! Hope you have a great holiday with your family!
I gave up on the frozen turkey defrost crap. Fresh bird or fresh bird parts. Same stores big chain same time of year. What a game changer. You just start as you start. So much less stress and the taste... So good.
And Chance comes through with the "that's what she said" joke. Well done, son.
"My neck, my back, make some gravy from my scraps"
Have to give props to Alton Brown and his show "Good Eats". It is where I first saw the method of brining and cooking the turkey using the foil tents.
I have cooked many of them, over the years, using this method and they always turn out great ! Thanks to STCG and crew for keeping this technique alive !
As a long-time advocate for spatchcocking a turkey (that'd be me, doing this to a turkey since 2009), I can say that if you choose to not do it this way, you'll have spent the entire day cooking, like all of our parents. We (the spatchcockers) can get it done quickly, and in most cases, better. Quick note, however. Sam did this with a 12 lb turkey. I've done it with a 24 lb turkey, and it comes out just as amazing, so the size of the bird doesn't really matter, as long as you flatten it out. Also, if you don't want to check on it every 20 minutes, get a meat thermometer in the thigh, and let that get to 165° F, then let it rest.
Watched you’re video last year and saved myself from cooking that bag inside the neck hole lol
That all looks great. You were killing me with the CPR comment as when I was an Firefighter/EMT I did CPR to many times to remember and always cracked a rib or two depending on the age of the patent, also I had surgery yesterday and did the scoot from the gurney to the table thing. You really killed me with the Alien/dick comments LMAO. Over all I am thankful for being alive and cancer free now and for your channel.
My wife is an RN, and has told me, flat out, that if you didn't crack a rib during CPR, you did it wrong. I don't know whether to take her seriously or not. But, if CPR helps you spatchcock that bird, do it. Crack all the ribs.
@@Estranged180 I’m a Nurse too. It’s true. Believe her.
New ways for the bird!!!!! I love cooking and have been since i reach the stove top from a milk crate as a necessity per pops... Buuuuut I gotta say i was always like eh shy to stuff such as neck gravy.... but I been rockin with yall a few years now. Yall never disappoint and food alllllllways slaps Sam... so this year neck and Spine gravy (😎🤣), prob those carrots and with the spatched turkey. I been wanting ways for the bird and just never done this.. THANKS KEEP EM COMING!!!
Jeremy D.
Hi Sam, I make a very different stuffing. My veggies are onions, celery and green pepper cooked in butter until tender. When I first started doing thanksgiving stuffing I couldn’t get the next ingredient fresh so I used canned. It’s mushrooms! I add 1 8 once can sliced mushrooms with the juice to the butter veggies mix, 2 cups water and 4 cubs of chicken bullion, let it simmer for 10-15 minutes to reduce and blend the flavors.
Croutons weren’t available here either but we have a dried toast made by a company called BIMBO of all things! Break up the toast into medium large pieces. Add the butter/veggie and mix. After it cools down stuff the turkey and bake. But since you do the turkey differently put the stuffing in a baking pan, cover with foil and bake at 350 for 30-40 minutes to blend the flavors. I bake any stuffing that doesn’t fit in the turkey.
Wanted to share our family favorite with you since you have shared so many of yours with us!
🦃
That’s a fat pigeon emoji
Holy ...moly this was amazing! I'm Australian but partner is American. Will have to get him to incorporate this into our lives 🥰
Though turkey is not that common in my country as a festive meal, you made me interested and my mouth watering.
I will try to do it by your instructions next years christmas. You explained clearly, how to do it. Let's call it: "Turkey for dummies"! (Also your "Best way to cook a Thanksgiving turkey" is amazing)
Though I am not the worst cook ever, some things SEEM way over me. My grandmother did those "complicated" things on holidays, but you gave me the self-esteem to try it. Thank you!
Awesome job, Sam. I mostly appreciate your gravy instructions. Turkey is just a delivery method for awesome gravy. I bought a small 14 pound bird today. I usually spatchcock it, as you did. I will definitely try your gravy method.
Sam etal,' I cooked this turkey as described and my family said " best turkey they've aver had." juicy and amazing flavor, and the gravy to die for. Thanks from this home cook.
I've done the "Cold Water Turkey Thaw" (sounds like a bluegrass country song!) but in the larger side of my double sink. Fill it up, with the turkey in cold water with a tiny drizzle of water. Make sure that your sink will overflow into the smaller side (assuming you have a double sink, most of them will accomplish this without pouring water out onto your kitchen floor. Side note - I dropped off two 14 pound frozen turkeys this morning to a local church that puts on a Thanksgiving meal for homeless and needy folks on the day itself. I drop this comment not to virtue signal, but to let you know my wife and I routinely donate to local food banks. I'm glad you are supporting a charity, but I have NO desire to live in Los Angeles, no matter how nice the house is. And we already rattle around in a 2300 square foot house, two dogs and a cat, but our kids are all grown and don't live here any more. But it's paid for, we like the layout, and I plan to live here until senescence or death!
Sam, I made the turkey for my in laws yesterday and because it was so good, I'm expected to make it every year now. Thanks! It was delicious!
Dude! I made the turkey and gravy; my wife did the potatoes. I'll never cook a turkey any other way. Cooked it at about 380 on the cold side of the grill. THE BEST!!
Onions, butter and celery cooking in a pot is my favorite Thanksgiving smell! It’s the best! We cook the giblets and the neck to make a broth than we add it to the stuffing mix and all the onions and celery. But your version looks awesome!! 👍🏻👍🏻❤️❤️✌🏻✌🏻✌🏻
It isn't stuffing or dressing without the heart and liver in there!
I cooked your spatchcocked roasted turkey (wet brined), gravy and dressing for my crowd yesterday. Turkey had unbelievable taste and, I know I'm not to say it but MOIST! Dressing was in it's own league and the gravy was the best I ever made! Your recipes are easy to follow and taste amazing. Thank you for making me a better cook and helping me to eat better!
I want to say thank you sam the cooking guy ever since i have been watching your youtube channel i have gained more confidence in cooking and trying what you make for my familly and they always love it.
Good job man!
The parson's nose is the best part of a chook, according to one of my grandmothers. When we had her over for dinner and mum cooked a roast chook, Gracie got the parson's nose.
Use your giblets/innards in your gravy. I'd probably chop the wing tips off and use them in the stock, too. I do that with chicken, but a turkey is a bigger bird...
I'm a big believer in keeping the peel on potatoes. Extra flavour and all the vitamins and minerals.
Swap the Soy sauce for Worcestershire sauce.
1st. You Rock, love the show! 2. I love the venue, cooking outside, Max and Chase. 3rd, I’m a former chef, however I suffer from a rare disease that renders me unable to cook from time to to time. I help to also cook and take care of my mid 80’s parents. So, your show comes as a relief, as well as handy here in Birmingham, AL. Thank you… and please try and cut back on the omfg! God Bless You and Your Family Sam!
Beautiful Beautiful Beautiful. An absolute inspiration to all of us home chefs. Much love Fella’s happy holidays!
Thank you, thank you, thank you for spatchcocking that bird. It is so vastly superior that any other roasting or smoking method is a crime.
The comments from the support staff are everything. Thanks for all you do Sam.
Thanks Sam, I prepped/cooked the turkey your way and made the gravy as well. Turned out fabulous!
My 94 year old grandmother uses a dressing recipe that has roasted chestnuts. The recipe was her mother's and came with them when they moved from Holland. It is absolutely the BOMB!
Turkey was amazing, thanks. And first time making stuffing, everyone loved it. Will do both same way again next year
That rice is a game changer !!! I love it !!!!this potato’s are amazing ❤️
Looks great. We normally do a stuffed turkey on the Weber kettle. Adds a hint of smoked flavor to the stuffing, but not overly smoked.
Wow, Sam! I do Thanksgiving every year - and quite well, if I do say so myself - but I’m absolutely doing my turkey, gravy and potatoes your way this year.
Sam a couple of weeks ago my wife and I made a turkey just like you said in his video...Best turkey we have ever eaten....we re going to do two at Thanksgiving..thanks for the receipe
I’ve done at least a dozen turkeys in my life and I have forgotten about and cooked the bag ‘o organs in it at least half of those times! Nothing bad has ever happened as a result, other than the laughter and jokes that ensue at my expense. 🤣
Well I’m going to add another comment now that Thanksgiving is over. Sam I got a tell ya, the tip on making the gravy was out of this friggin world! I’ve been doing that for years with the turkey parts -including the Duppah- but I never added the vegetables or made the rue to thicken it up. Bravo! I couldn’t believe how much turkey flavor came out of this gravy-as good as the straight up drippings. Since I spatchcocked the bird on the pellet smoker I didn’t get any gravy and your tío on this worked like a charm! Thanks for all the great tips. I even tried a couple of your items on the leftovers, bravo again. Keep up the great work and creativity, ...Mac in East County
Weird that this meal is such a big occasion when us Brits do it every Sunday in the form of a roast dinner 😂 I'm Veggie, but even the Turkey looked amazing, love the work!
I’ve been loving STGC for years, but this is the first time I laughed my ass off with their quips around chopping up the turkey neck (nmd , rabbi, Lorena, Bobbitt?) LMFAO
You like suggestions, I've been baking my bacon, with flour, ever since I saw it on your video. To help the skin crisp up on chicken and turkey, before you dry it off, set it in your sink and pour a pot of boiling water, over the skin. The skin will not get crisp, until the fat has rendered out of it. Pouring boiling water over the skin will render out the fat, you can watch the skin shrink, when the hot water hits it. Now, the skin will crisp faster.
i like my stuffing similar but with 1/3 lbs each ground chorizo, ground beef, and ground pork, then stuff it in the bird, freaking amazing, no seasoning needed as it gets some from the bird. great video kid
Would it be possible to have a small segment at the end of each video of you, chance, max and anyone else eating the food after. it'd be great to see their reactions but it'd have to be done in an almost candid way. kind of a behind the scenes look at everyone digging in.
We cook our turkey in a brown bag. Keeps the moisture in the turkey. It turns out wonderful every year.
Feeling validated from your comment abt black pepper in mash 😌
Beautiful presentation, and thanks for making it look so easy! Gonna try spatchcocking the turkey next time around.
I want to spatchcock my turkey. I like the idea of shorter baking time. Those carrots looked delicious.
Sam... as a fellow Canadian I'm hurt that this wasn't uploaded in October. How dare you.
On the real though thank you for this vid. Saving it for next year!
So I made this with a spatchcocked chicken, did the potatoes AND the gravy. Only had the backbone for the gravy, but holy cow 🐄 it added so much more flavor than just pan drippings alone. I love Sam’s recipes! This was the best chicken I’ve ever cooked. Perfectly moist, juicy, and flavorful. Thanks Sam!!!!! 🤩
Sam!! You changed the game on our Turkey with the salt brine and herbed buttter!! It’s been 7 hours since we had our dinner and the fam is still gushing over the bird! Thank you sir!
I love his filet mignon recipe .....for Thanksgiving....been doing that for years now !
My Moms sausage stuffing is a big different, sausage, smashed potatoes, mushrooms and onions. It is my favorite thing.
I have watched ALOT if not all of your videos. This all looks amazing as always. I have smoked my turkey the last two years after brining and it turns out amazing.
Best line in any of your vids ‘I feel like a Rabbi…’ had me rolling. Thank you for adding humor and showing how really easy it is to cook a great meal week after week. Happy Thanksgiving!!
Confession: my stomach died last year and I had to get feeding tubes so I watch Sam’s food video to suffice actual food☺️
We had a lot of fun watching this video. Might even do something with the turkey neck this year! Cheers guys....
You guys are the BEST! So thankful for you whole team. Happy Thanksgiving.