The Perfect Thanksgiving Turkey
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- Äas pĆidĂĄn 16. 11. 2021
- The Perfect Thanksgiving Turkey đŠ
The average person will make â3 frantic phone calls for family help when cooking TG dinner this yearâ and even if they arenât cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, Iâm here to hopefully ease that stress.
Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten
Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy
Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness
***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.
Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my âturkeyâ highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins
Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
References: Much of this info is from @JKenjiLopezAlt, check out seriouseats.com for further details.
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Whatâs up guys I just started a discord! Come join to talk turkey, steak, or really anything. Link in my bio or try copying this one discord.gg/NUDpy2Fcrx
LETS GOOOOO!
I wish u the best of luck trying to be a normal civilian on discord
Nice
@@nicholaswilliams3133 ofc u like discord
It's a nice discord!
âSeasoned deeplyâ lol
With salt and đ¶ïž
It makes me sad..
@@innovatorproductions8640 fr
The salt penetrated the meat overnight
Right đđ
My wife accidentally cooked our Turkey upside down. The whole time
Now we do it every year, it makes the juiciest turkey I've ever tasted. Way to go wifey. Love you!! â€â€
That's the correct way to cook it
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That's how I cook mine. Stuffed full of butter, season skin an into a bag. 220 oven goes in when I go to bed and I wake up throughout the night smelling pure gold. It's done when you wake and so moist. Plus now the ovens free to do all that other dinner food making.
Yep , same here. Thought it was a fluke but cooked it that way the next time & was awesome. The guys miss the crispy skin but the meat being so tender's worth the trade.
I did that this year and it came out perfect. The breast meat was so juicy and fell apart. And I didn't even mean to lol!
I've never seen such deep seasoningđł
Them turkey legs posing like anime girls' legs when they stand LMAOOOOOOO
me
"Mom why is there hair in the turkey?"
It's a long story son
@@manofgod6752 what??!??
@@manofgod6752 you read that wrong
CHEST COMPRESSIONS CHEST COMPRESSIONS CHEST COMPRESSIONS!
This man really seasoned a whole ass turkey with just salt and pepper smh
Them claimed it was âseasoned deeplyâ đ
Regardless turkey is kind of a bland meat. Gravy to flavor it is where it's at.
@@bryannoyola7440 it really depends on who is cooking it. Turkeys arenât always bland
When you brine a turkey thats all you need..
đđđđđ
Max: âThrow in the fridge, overnight!â
Also max at the end: âReady, in under 2 hours!â
The delivery of the instructions has "The fitness gram pacer test is a multi stage aerobic capacity test that progressively gets harder as it continues" energy.
*Has flashbacks*
We will now begin the push-up section. Ready. Begin
@@ianfildebrandt4045 down......up
I was getting "The missile knows where it is" vibes
I think you over Bogarted DudeâŒïž
I want to see an episode where he cooks venison. I need to figure out what to do with my deer.
Cut thin, season , egg and flour if you want to fry in cast iron with diced onions and injoy thatâs really for the tenderloins but I usually cut hams up to fry thatâs just the way I like it
Thanks for the advice. I still would like to see a sort of venison special where Max cooks a bunch of different cuts of venison.
I bet you could make a wonderful sausage with it
Ive had venison sausage and its delicious. I recommend sage and rosemary for spices
Tonight I made baked penne with some venison burger (like baked ziti but I only had penne pasta). I tried something new a layered cornbread on top of my pan so it was cornbread over baked penne. I suggest a little extra sauce before u bake it due to cornbread absorption
Weve been lucky enough to find a butcher whose not afraid of spices. We ground alot up for sausage. Best ever had!
I love he goes like:
âThat is our turkey in two hoursâ
And he is also like :
LeAVe iT iN ThE fRIdGe OverNiGhT
You have to do that anyway to defrost dummy.
There is a difference between cook time and prep time.
@@MrChristopherg25 IDC really I was expecting a quick turkey recipe that I could just prepare 2 hours after I told my mum that it was waiting in the oven.
Spatchcocking is an underrated cooking technique, works great on chicken, too. Cooks more evenly and MUCH faster.
Everyone: talking about the turkey.
Me: thinking he actually cut his hair with that shears.
Lol, I think he might have tbh
Yep me đ for your comments like I can't be the only one who saw that đ gross.
I'm convinced the only correct way to make Thanksgiving turkey is to marinate it. then smoke it, it makes it super flavorful and juicy, instead of dry and flavorless
edit: bro I ratioed maxes comment let's gooooo
You know turkey is a flavor right?
Smoking poultry ruins it..
@@wonderweasle2212 i know it is but it is a very bland flavor, so you should add more flavors to itđđ
@@wilsongoodfellow8113 agreed
Gotta deep fry that thang or iont want it
11/23/21 I must say, I was very skeptical to try this but figured, why not? So, I did! This was the best Turkey ever. The Turkey was 16 pounds, not to small, not to big. I was very worried about the amount of salt but did use it all. I watched this bird in the oven and was thinkingâŠitâs going to be salty..at 450âą itâs going to be dry. The bird was done at 1 hour, 36 minutes. Pretty much 6 minutes per pound. It sat for 45 minutes before carving as I had to transport it to my sonâs home. Let me tell you this, it was so delicious! All you heard was Mmm!! around the table. The skin was crunchy, the dark meat and breasts were dripping in moistness!! I will never go back to the old way of making a Turkey! Thanks, Max the Meat Guy! đđđđđ
nice dude
Totally used this recipe and cooked an amazing turkey today! Happy Thanksgiving and thank you, kind soul, for sharing this perfect "express" turkey recipe!
I have never tried turkey before I will try this out but add some extra spicy ingredients
Youve never tried turkey? Where u live?
Bring the chili please
@@AnimeTiddie not everyone lives in the united states where turkey is common to eat. Never had turkey eitherđ€·ââïž
@@Beaah Youve never tried turkey? Where u live?
@@Beaah duh thatâs why he asked
Wow this looks quite juicy! I recommend everyone to try frying your turkey in peanut oil at least once. We inject the turkey with the Tonyâs jalapeño butter injection kit and cover the skin with seasonings. Itâs incredible and now a thanksgiving and Christmas tradition.
I'm so glad you posted a different way to do it that you like, but everyone wants to know... did you do it the way HE suggested, and was there a difference?
Looks like he is pumping its heart
No one:
Literally no one:
Max: Cuts off hair with kitchen sheer
Last Thanksgiving, my parents cooked the turkey half the time, then flipped it and cooked it for another half, and it make the most delicious thing ever. Fewer juices drip out of it, and it is absolutely delicious.
Were there enough drippings left to make gravy
âFishished in under 2 hoursâ also him: âinto the fridge overnightâ
he says dry brine in the video...
I do this with chicken, it's done in 30-40min at 500. High temp ensures skin is crispy and inside juicy.
Love the presentation
Maaaaaaan when I tell I tried this method on thanks giving!!!!!!! LOOOOVVVEEDD IT!!! First time actually really liking turkey. Max thank you, cause that bad boy is awesome. Even when you reheat it. OMG!!!!!! The only thing I did that he didnât do was wash the salt off before cooking. But it was still crispy n delicious
As someone that absolutely LOVES homemade stuffing, and crispy skin, this makes me feel confused. I want the crispy skin, but the stuffing my family makes requires being inside of the turkey absorbing juices. đ
Edit: For those concerned about salmonella, first of all the risk is very low of getting salmonella from stuffing a turkey. Secondly the risk is even lower when the bird is smaller, Iâm not cooking a 20lb bird, itâs a tiny little turkey that feeds three (itâs slightly bigger than a chicken). Thirdly, thereâs also a thing you can do where you remove the stuffing but then return it to the oven until it reaches a temperature that kills salmonella if youâre really that concerned. I still stand by what I originally said. Stove top is not stuffing, itâs disgusting in my opinion. Yâall cook your holiday meals how you want, and Iâll cook mine how I want, just make sure you have a splendid holiday with those you love. ^^
Absorbling salmonella đ”âđ«
America's Test Kitchen does a spatchedcock turkey on top of stuffing/dressing.
The temperature at which the turkey is finished doesnt mean the stuffing is also that temp, so that is a lot of raw turkey juice in that stuffing.
people really put stuffing in the turkey? i thought that was just in the movies
Stuffing a turkey is a horrible idea
I put the turkey into a brine overnight and use aromatics inside the bird while cooking. Always very juicy and extremely flavorful. Actually I was put in charge of the turkey every year since doing this, it's been 10 years now.
the word spatchcocking will never not make me laugh
I just tried this today the day after Thanksgiving 2021. I did the prep is close to what he said as possible. Removing the backbone was not fun next time I use a hatchet. I cooked it for 2 hours at 400°. 170° F breast temp, 165° F thigh temp
Absolutely fantastic absolutely juicy white meat. Only 2 hours 18 lb turkey.
Always wanted to try this but I don't wanna mess up a perfectly good bird.
I tried this exact recipe from the video for Christmas and it turned out awesome
I did that this year minus the baking soda. That twist is next.
My friend's husband smoked a turkey this way this year and it was absolutely DELICIOUS!!!!!!!đŻđ
POV: itâs thanksgiving (itâs 2:18 rn and itâs 11/23/22
Iâm legally blind and blonde apparently according to my helper (little sister). Nevertheless, you do a fabulous job explaining your videos. Itâs means a lot to me. I can feel how amazing your cuisine must be. As someone who feels the world through fewer sensesâŠâŠ bravo. Bravo. Your calming voice doesnât hinder you one bit sir.
Iâm so sorry but o hope you feel better
I'm here for the comments and of course help ^
Oh wow that's for when you want it now beautiful. I threw mine seasoned in a oven bag and waited for the thing to pop up . This is oh so lovely too.
Ah yes. The J. Kenji Lopez-Alt method. It is fantastic.
I tried this one turned out great
This video inspired me to spatchcock the turkeys for our huge Thanksgiving and was a massive success. So much so that they requested turkey again for Christmas. Cannot wait.
Food theorists literally made a whole video about the best way to cook turkey
Man, I want a piece of that turkey breast! My favorite part. It came out perfectly! đđđœ
@@RFHYLAND đđđ
@@RFHYLAND W
He cut his hair with the same scissors he used to cut the turkeyđđ€ąđ€ź
That turkey is making my mouth water
Season and deep fry! Awesome turkey every time!
Say juicy turkey one more time! đ
Nice. Im really looking forward to making my bird this year, but itâs totally true: turkey is so bad we only agree to eat it once per year.
Lmfao you're goona get alot of likes dummy
Holy shit this worked so so well!!!
Thank you so much for sharing!
That turkey went :yeet on the table
Whatâs the purpose of the baking powder?
for the skin to be crispy
"Baking powder is alkaline. It raises the skin's pH, breaking down the proteins more efficiently and making for browner, crispier results. Simultaneously, the baking powder combines with the bird's natural juices, creating carbon dioxide."
That was good, but Iâm going to season much more than just a little salt and pepper đ¶ then itâs going to be even more perfect
This dude is claiming the market of Thanksgiving and I seriously appreciate it.
Anyone who has not spatchcocking a turkey đŠ should look at the video Adam Raguseaâs video on why would should try to stop trying to improve how a turkey đŠ tastes. I agree with him. Itâs a royal pita.
So let me first say I enjoy Maxâ content, however this is my first time commenting because I have see this misconception across a lot of pages. There is no such thing as a dry brine. It does not exist. If you research the definition of brining or brine you will find that within gastronomy that it quite literary means âto soak or preserve in salty water.â The reason I know this is because I am a food scientist and have a formal culinary degree and gastronomy background. What Max is doing here is just âcuringâ where salt is used as the main compliment to remove moisture from the turkey to give it crisper skin. This common blending of definitions as it relates to brining and curing is something Iâve seen across a lot of these CZcams pages that focus on food. I hope he reads this and understands Iâm a fan whose just trying to offer a friendly correction.
i made this with the compound butter from the other turkey video SOOO good ur my savior Max
I'm a year late to this one but it looks incredible. Hope the algorithm sends me this one in another four months.
I can confirm this is the best way to cook in a smoker or bake in the oven.
Gonna try this tomorrow. Wish me luck bud. Great video.
Looks interesting, but i couldn't help but notice the lack of seasoning besides salt & pepper
Cuts hair and continues to cut the turkeyđđ
Followed this recipe for our first Thanksgiving on our own and it was absolutely incredible! Thanks for the help Max! đ
When he was appliying pressure to it, did anyone els think of Dr. Mike saying " chest compressions! Chest compressions! Chest compassion! "?
Lol
Now every time I hear âspatchcockâ I think of Roger the alien on American Dad
I do something similar when I roast chicken and itâs a winner every single time
That display at the end though.
Can wait for thanksgivin to come đŠ . Juicy turkey yummy
Did this last year. My first turkey. It was amazing. Cooked in maybe 2 plus hours and the skin was perfect all over.
Why do people always have to change the good things in life đŠđŠđŠ this gen X er aint changing my turkey ways gobble gobble đ
Lol thats a very sassy looking turkey. Its hips don't lie lmao
Looks delicious!
Spatchcocking is a game changer
I did this for thanksgiving after seeing this video. Iâll never cook a turkey any other way again!
Has añyone fóund this guy a few months ago and can't stop watching him
Watched a video of a chef that taught how to cut all types of meat and he did this as well as cut into the upper and lower arm and leg bones (I think) and it flattened even more for even more even cooking was a great watch
Can you share the link please
Not gonna lie a lot of people are making it look real easy.
Thanks for great recipe. My family loved this year was my second year making it. Much appreciation man.
Great job. Grandma's ways never get old.
I love the way you cooked that turkey
Perfect recipe, thank you!
I would have put some herb butter on that lol also the best part of making Turkey is the drippings for the gravy ⊠idk x)
YOU GON MAKE ME ACT UP AROUND THANKSGIVING AROUND THE TURKEY
That looks so good
SPLATTURKEY...SPLATT IS WHERE'S ITT'S ATT.đŠ
Wow Iâll try it next year thanksđ€đŒđ€đŒđ
Bro was performing CPR on that turkeyđ
I had a 25 lb turkey to roast. Did same salt/ baking powder dry rub for 20 hours. Cut out backbone, did lightly cover with a foil sheet after 90 min, got nervous! 2.5 hrs, Was moist not undercooked! I was so happy!!! 400° was better for my oven.
That looks delicious
Now that looks delicious what a beautiful turkey
The trick to juicy turkey is giving the bird cpr đ
He forgot the Dan O's. I cut up one turkey seasoned with original Dan O's under the skin and on top. Yum , yum I ate some. ( Have to watch Dan O to get it). That skin looks great.
This looks great
This is what I do my turkeys!
I just saw this on Bob's burgers đ
i could watch him all dayđ„°đ„°đ„°đ„°
We are using this method this year.
Haha. It was so good, repeating again this year.
Damn, the cross-section of that meat was whiter than applauding an airplane landing
Wow...thank you so very very much...l can make dinner for everyone this year!!!!â€â€â€â€â€â€â€
Yum....THANKS!!!
The Turkey looks great.But I would have to add some more seasoning to the baking soda and salt mixture
I tried this !!! Thank you my man !!! Turned out amazing in the smoker !
What a delicious đčđ·