What's the best way to cook a Turkey for Thanksgiving?
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- čas přidán 27. 05. 2024
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Dry brine vs wet brine, what temperature should you cook your turkey, and is it safe? We answer all these questions today.
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MISC. DETAILS
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Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Thanksgiving #Turkey
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
0:00 Episode premise
0:41 Intro
1:15 Why is it safe to cook turkey below 165 F?
4:11 Why should you cook turkey below 165?
4:48 What is the best temperature to cook a turkey?
7:43 How does salting affect turkey?
8:30 Three methods for salting turkey
10:02 Moisture Retention Test
11:01 Dry Brine vs Wet Brine vs Regular Salting
11:51 How does skin get crisp and brown?
12:37 The Skin Test
14:38 Conclusion and Summary - Zábava
Since I got a few questions on it and could have explained it better, here is what I mean by 'holding the temperature' for the time temperature charts:
After the turkey hits the target of 150 F (or whatever you are using), take it out of the oven and set a timer for 4 minutes, then after the timer is up take the temperature again. There will be enough residual heat on the exterior of the bird that will continue to travel inward so the internal temp will either stay at 150 F and actually may rise a couple of degrees. This is known as carryover cooking. Since it's hard to tell exactly how much carryover cooking will raise the temp in a large bird like this. I suggest pulling it at the target temp of 150 F to play it on the safe side. Even if it rises to 155 F after taking it out of the oven it will be plenty juicy.
Carryover cooking is also the reason why if a turkey is pulled at 165 F in the breast it may rise up to 170 or 175 F after taking it out of the oven and ends up even drier than expected.
he's right I do just like watching turkey videos
I'm with ya.
ye same i binge watch adam ragusea
Now I’m hungry.
@@TheNamesRein who doesn't. Even Satan does
@@TheNamesRein everyone does
The amount of research you did for this video is INSANE. Great Job!
Yea...initially it was going to be a quick video, but then I went deep down the rabbit hole. A good bit more work, but glad I did!
@@EthanChlebowski Amazing work Ethan. Thank you!!!
"You can douse it in gravy, but it's just not the same"
*Adam Ragusea has entered the chat*
@@madthumbs1564 yeah, regardless of how much gravy you pour on it, it still feels and tastes really dry
@@madthumbs1564 huh? Im talking about Adam’s claims on dry turkey being fixed by just dousing it with gravy. It’s just plain incorrect
another thing he's just blatantly incorrect on
his borderline religious insistence on no-effort cuisine causes him to make absolutely nonsense statements at times on things being 'too difficult to be worth it'
Adam is great for entertainment, horrible for food science and knowledge.
Gives away WAYYY too many pseudoscience or false claims.
@Madhav Ignihir anyone who would have that kind of take on caramelized onions absolutely does not deserve to be taken seriously
As a former chef and current engineer, this is the only YT cooking channel I subscribe to. Solid content.
Check out French guy Alex, he's also chef and engineer, discovered him myself yesterday
At the least give Adam Ragusea a try
You've legitimately became my favorite cooking CZcamsr over the past year, ethan.
Thank you for the quality and consistent content and can't wait for your patreon!
Thank you, plenty more coming!
I feel like this sponsorship makes a lot more sense than Pizza Oven one. Detroit pizza is better in an actual oven but this made good sense and was a smooth transition
At least it’s not raid shadow legends
13:25 taking Chef John's "Fork Don't Lie" to a whole new level.
This is the last cooking channel you’ll ever need to watch
Word!
Confirmed
@PewDie-Ton EX Guga used to do it for me. It's just that now he stray away from my personal dining experience, I do kinda miss watching his video though
@@Yeesh69 I just miss Ninja from sous vide. He does have his own channel tho, but he was great with Guga.
This year I’m hosting thanksgiving dinner and I’ve watched a lot of videos to make sure I take the right steps to ensure for a juicy and delicious turkey. Thanks Ethan for this timely video. I love all your videos as they continue to encourage me on this culinary journey. Thanks for making the time to be so detailed and provide accurate information. Happy thanksgiving 🍽🍁🦃
I hope it turns out great!
You. Absolutely. Killed. It.
Questions everyone want answered.
A quick and concise breakdown of the answers.
What more do you want?!
This is by a mile the most informative turkey video on CZcams now. So much information from so many sources condensed into one wonderful video. Well done as always man, love your content!
My favorite Chef/cook of all time is Alton brown, and you sir are a SOLID second. I love how in depth and detailed you go into your cooking from a scientific approach. And your ability to communicate and explain concepts is second to none. With your great video editing, watching your videos are extremely enjoyable and I want to say THANK YOU!
ok listen guys... Ethan looks like Tarzan’s father in the Disney animation. It must be the mustache
This is an unbelievably excellent observation!
Combined with that one red-haired Backstreet Boy
Holy Shit
Yoooooooooo
I love the science behind this. I have broken down my turkey for 20 years and would never cook it another way. Coat the dark meat with fresh herbs and olive oil and people who swear they would never eat dark meat will gobble it up.
8:53 Wait, Ethan uses a ThinkPad? You sir, have earned my respect.
The amount of effort that went into this video is astounding.I think you’ll have to start thinking of a million subscriber special before too long!
Making turkey today and I have to say, my preferred method remains off the bone, truss it, brine it, sear it, roast it.
Sir, go sleep, enough commenting everyone
.....are you going to de-glaze the shit out of that pan after you sear it?
Whenever i see you in other cooking channel, i kinda imagine you doing a Shokugeki with whoever you visited on CZcams
Bop it
Twist it and bop it too
Ingredient Report:
Mayo and Pickled Onions were not seen in this video.
This has been your ingredient report. Also, I was asleep (again) when this video uploaded, so I couldn't catch it early. Sorry and I hope you can forgive me!
Just wait for the 8pm in Thanksgiving day leftovers sandwich episode to come out...
First off, you do an amazing job putting these videos together. Thank you. I grew up in the sixties and all of our turkeys were cooked according to the "come-with-the-turkey" button thermometer which popped red at 190 degrees F. The brining technique didn't exist so putting it all together, we never had a moist turkey. My mom always feared for "Holiday Disease" (salmonella) so dry over cooked turkey was the order of the day. Looking back it was easy to see that if anyone got sick (not in my house) it would be from bacteria inoculated under cooked stuffing combined with a long period of time in the Food Temperature Danger Zone (40 to 140 degrees F). We always had dressing as a precaution, never stuffing. Thanks to professionals like you, educating the public with science based techniques has made Thanksgiving more enjoyable and safer.
If you edit your videos yourself then seriously the amount of effort you put in to them is incredible. I personally know how long it takes to make videos but the way you do it it crazy. Big fan right here man. You’re an influence.
The amount of effort and editing skills in this was very good . Like this to appreciate the hard work
Thank you for putting all that time and energy into this video. I am tasked with making a turkey for a friends-giving and this video answered all my questions. I have watched a few of your videos in the past, but after seeing how committed you are to producing quality content I just now subscribed. Please keep up the good work in future videos.
Thank you so so much for making this video!! I have been watching and reading turkey videos/articles for days and got super confused about what is best to do. It's so clear what I need to do now after watching your video! You're my turkey hero, Ethan! Thanks a ton!!
I hope this goes wildly viral so my family sees this (I can’t bring myself to send it to them) and I never have to eat overcooked turkey again
Austin, the same thing happened to me. After many years of dried out turkey on Thanksgiving, I volunteered to make the dinner. And I researched it extensively so that I could end that horrible tradition of dried out bird. About that time, wet brining became all the rage. So I did a very extensive Martha Stewart brand brine and became the hero of the family. Only problem is, now everyone wants me to make Thanksgiving dinner every year.
Ethan, this was a lot of good information formatted in a very logical and compact way. Great job! Particularly important is the amount of salt by weight for the brining (I prefer dry brining for the crispy skin).
Your content just keeps getting better. I already have my turkey method down, but I watched anyway. Love the charts. This approach let's people choose what's right for them, not what some chef feels is the "best way to do it".
I found your channel a couple of weeks ago and I'm loving it. It reminds me of all the other cooking channels I used to love before they became super commercialize. Keep it up!
I love everything about your channel. I've been cooking turkey for more than 40 years but learned some things today which I will apply this week for my Turkey Day preparation. I also just bought a Meater Thermometer. If it works as promised, I will love you forever for telling me about it!!
Congratulations on having one of the most useful videos I’ve ever seen on CZcams.
Your efforts are greatly appreciated.
I love the content and explanation. And no, it was not too much information. It was just right! It feels like a "rabbit hole" simply because you know that the majority of the rest of the world hasn't bothered to look that deep into the matter, and so you're going deeper than everyone else. But you're not going deeper than you need to. Thank you for all the effort to research and explain this!
You nailed it man. Well worth the wait. Thanks for using data to back up your claims
Much appreciated, I always try to test and show what is going on if I can.
Absolutely love the style of Ethan's videos. Presenting the science, refrences and the reasons behind the different techniques, all in the quest for delicious food at home. Bravo!
The amount of effort and care and research in this video....wow. extremely high quality content
Thank you for posting the article link in the description! Seriously not enough youtube videos do this. Keep doing awesome!
I may have missed it but did you mention:
- a basic temp for whole turkey, spatchcocked, and legs only?
- an estimated time / lb for those who simply don't have a Meater thermometer?
Thank you for the lesson in how the collagen breaks down. It was quite clear and informative. On a personal note... if you don't have a thermometer use a wet brine as it is your best insurance against destroying the bird.
You make cooking so much easier and rewarding than it is normally presented, this is great
We cook a 23 pound turkey along with a 10 pound ham in a trash can in 2 hours. Cooked perfectly!
Learned this in the Boy Scouts.
The production value on this video was amazing. Love the science behind the madness!
I've been using a meater since their first unit and it's one of my favorite tools. I am so glad they added the block so I don't need a spare phone to act as a bluetooth/wifi device anymore. Easiest and best turkey I ever made was sous vide 12-24 hours quartered turkey (dark @ 150, white @ 130) then chill and smoke to reheat on the big day. Using the meater mainly with the smoker has been amazing.
I appreciate you putting this up well before thanksgiving
That's totally crazy! This is by far the best video on roasting poultry ever existed! What an awesome job you did, Ethan!
11:34 DID Y'ALL SEE THE BREAST ON THE RIGHT SQUIRT OMFGGG
So glad to see someone finally talk about not having to cook poultry so high! I've been buying, deboning and cooking turkey breasts off season for a few years now and find 150 to be a great temperature to cook to. I'm going to have to look into getting one of those wireless thermometers too!
Really appreciate your scientific approach to these food experiments, you're one of my favourite CZcamsrs and I really trust your methods. Thank you for putting out such quality videos! I learn so much.
Love the practical application of the content in your videos and how you connect scientific research/reasoning. Keep up the great content Ethan!
About cooking leading to loss of water molecules thus overcooked = too dry, that is not accurate.
What happens is that the proteins (chemical, not nutrient protein) break down with heat and time. But those breakdown products are also themselves proteins, which break down at higher temperatures. Its this second order breakdown that we taste as "overcooked". Scientifically, the degree of moisture loss between overcooked and properly cooked meat is very minimal to produce the observed effects.
I've been debating how exactly I want to roast my turkey. The temperature, brine, and skin tests here have really helped me out!
This is a really well produced video, props Ethan! Love the diagrams and charts. Very informative.
Much appreciated, glad the charts didn't go unnoticed!
Great video Ethan, the trajectory of quality is very impressive!
was looking for a turkey method comparison video. realized you have by far the best one. respect
Thank You For This Video! Happy Thanksgiving Ethan!
Incredible video and easy to understand, thank you for the enormous effort here!
Absolutely prime video my guy. Literally this video covered everything I would want to know about cooking a turkey. Really great stuff man thanks
Sir, this was tremendous effort and presented so very well. You've earned a new subscriber! (I am hopeful the rest of your content is so detailed and thorough)
I discovered the time and temp info on poultry when I started to play around with my sous vide stick. Although, cooking chicken to 150 to 155 grossed my family out. They didn't like the texture as they found it to be too soft and squishy even though it was perfectly safe. A lifetime (well, for each one of us) having something a certain way and being used to it is hard to change.
Thank you for this video. I'm in charge of make the turkey this year and I'm going to put this method to use. Keep up the great videos. Very much enjoy them!!
This is a great video! Thanks for showing all your work.
Thank you Ethan. Always love your videos
The quality of your videos are immense. I can't wait for the Christmas ones....
That was awesome dude, so much information. Thank you
This was unexpectedly thorough, thanks for putting in the effort
Where can I find J kengee Lopez main channel at? I always find the alt one
I hope that's a joke.
ahahahaha komedy
If it isn’t a joke, Alt is part of his name.
@@RyanDudziak its quite obviously a very bad joke
@@OmniversalInsect I figured, I just love Kenji and wouldn’t want anyone to miss out on his videos!
What a comprehensive video. Thanks
Great video! Thank you for making it!
this is a PHENOMENAL video that educates the viewer so efficiently
i can tell how much work went into this video, great video thank u
I LOVE that you're spreading food science knowledge to the youtubes. As a food science student, I approve so hard! Keep it up :D
So informative! Thank you.
I used to spatchcock, but for the past few years I've started fully deboning my turkey - it takes a while, but it lets me control the brining and cooking a lot more and it gives me bones to make a stock the day before, which helps.
great informative video ! Good stuff man
Super interesting - thank you for putting this research together. Great job!
Love and appreciate the content and extensive research. Still leaves it up to you and doesn't hammer in the ONLY WAY. Another killer, Ethan.
I learned this, then stunned most cooks either unaware or even (emotionally) resistant. Doing 3 turkeys next week, deconstructed, will be excellent like last year. BTW, pork loin in sous vide same story, me using 140F, but seeing others at 135F which with proper time works. Nothing like pink juicy lean pork! I'm serious. Thanks for getting the word out Ethan.
What an informative video on poultry temps and salting. Didn’t know you could cook below 165°F. Thanks so much for this!! Subbed!
Holy crap this is the most informative turkey cooking video on the internet -- you are a rockstar
Awesome content as always! Love your scientific approach.
Superb ! The art and science of cooking. Thank you for producing this and other videos.
Stellar Job Ethan. You are like the old Good Eats without the storylines. Hands down your work has made me a significantly better cook.
I used this method last Thanksgiving and the result was top notch! The breast meat was as moist as a nice sirloin steak. Everyone raved about how good the turkey was. I stick by this method on all of my poultry now and love the results!
Best turkey video around - hands-down. Tight video, packed with practical info, no filler. I'd love to see Ethan add to this with buttermilk brine and its mutant cousin, the buttermilk powder dry brine.
I LOVE when you do comparaison ! That's the secret to find the best way to cook !
Alot of hard work went into this video. As a chef I respect you greatly for showing how important salt is when it comes to texture and taste. Well done and excellent video 🐳🐳🐳
Excellent video and appreciate all the research well done!
Good Job! very informative
This man turned into a whole ass scientist for a Turkey video, respect
This is amazing. Thank you for doing all the hard work for me. :) big thumbs up.
Great work Ethan
Watching this while feeling hungry couz I haven't and can't take dinner is such a torture yet educating and satisfying ♥️🔥😂😂😂
God I love your videos they are so interesting and complete. I'm studying gastronomy next year and I wish all teachers were like you explaining methods talking chemistry and differentiating results
For a change, a very useful sponsor! I'm fed up with that web site business that seems to have taken over CZcams, so a fabulous wire free thermometer was very welcome. I'm ordering today.
I do sous vide to obtain temperature, yes I realize that's competing to the advertising.
Salting method. Break down turkey. Salt on rack. (Along with pepper, spices, herbs). Sealed in plastic. In fridge. That dry brine basically turns wet because it's contained in the bag. I don't have to worry about fridge smells.
Sweet just found this channel. I learned all this stuff from j kenji lopez food lab, but I like how well the info has been presented and elaborated on. Beautifully crafted videos.
Another great video! If I had some constructive criticism, I love the way you organize your videos where there is like a high-level introduction to the recipe/content, and then you break it down into sections- but I felt like this video was a little too compartmentalized and didn't flow as well. Still better than 99.9999% of cooking videos out there. Thanks for making great content!
Nice job man!
This video is the reason why I subscribed to Ethan! Beautiful food and food science!!!
You're such a nerd and I love it. I looooove having things explained to me in detail. Why am I doing this? Can I do it differently or should I stick to one method?
This is fantastic, thank you!
Wet brine tools are super easy to find this time of year.
I use a 5 gallon bucket from Home Depot.
Mine is super nice with a scew on lid, but cheap ones work too.
It's not "food grade" so I line the bucket with a couple of turkey roasting bags and just twist tie them closed.
Videos like this one are exactly the reason I subscribed