Maple Butter-Glazed Turkey That Will Upgrade Your Thanksgiving | From The Test Kitchen | Bon Appétit
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- čas přidán 3. 05. 2024
- Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe. Since this method involves breaking down the bird into parts before roasting, instead of a last-minute carving marathon, once it's done simply remove the breasts, slice, and you're ready to go. Less stress? Better turkey? Those are some traditions we can get behind.
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Director/Producer: Mel Ibarra
Director of Photography: Jeremy Harris
Editor(s): Jared Hutchinson
Talent: Chris Morocco
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Associate Producer (Shadowing): Tim Coalo
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kyle LeClaire
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
0:00 Turkey Time
0:30 Prepare the turkey
1:39 Break down the turkey
4:13 Season the turkey and let sit
4:33 Cook the turkey
6:08 Glaze the turkey
9:02 Rest the turkey
9:15 Make the gravy
12:06 Carve the turkey
13:55 Plate
13:58 Taste!
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Get this full recipe and unlimited access to thousands more from Bon Appétit and Epicurious bonappetit.com/unlimited
so have to pay for it.
Sad they won't post the recipes like they used to. Now its all about the $$$
I can't even begin to tell you how glad I am you posted this, my family thinks I'm crazy for wanting to "pull it apart and cover it in salt!!!!". Now I know what to send them when they give me grief!
They will call you crazy until they try a piece
Anyone that knows how to cook well understands.
The way I’ve found to explain it is, “Sure it looks like a lot of salt, but think about how much meat is on that bird. All that salt needs to penetrate the meat and season all of it”
They kinda just went, “Huh…makes sense” and I didn’t hear a single complaint when they tried the turkey.
OMG guys I did this yesterday and it wowed the whole family 🤯 it was the best turkey ever! The glistening maple glaze was magical and sticky, the meat succulent, super easy to carve after the initial breaking down, and had more surface area for the amazing glaze to cover.
I finally conquered my fear of completely breaking down a bird! Once you break that back and feel the spine and spikey ribs of another being, it changes you man.
Thank you SO much Chris. This was the first time my family has eaten a holiday meal together since my mom/mega chef of the family passed away. It meant a great deal to incorporate this recipe into hosting the event and sharing the love with my mom’s famous stuffing recipe.
We are having more for breakfast!!
Now try to murder the animals yourself, so you see what they go through just for your pleasure.
Love how encouraging Chris is. I can do this! (I hope!)
Thats a spam dont do it but lmk how it turns out
Oh my God. Chris is an absolutely incredible teacher. I've never watched someone who is so skilled as an artisan and an art teacher
Chris is a wealth of knowledge and he consistently puts out great recipes with all the tips & tricks explained. I appreciate other hosts that will delve into things like childhood memories etc. but really the technique-heavy content that Chris provides is what I love the most being featured on BA! Thanks for another great tutorial - will definitely be giving this one a try.
10/10, this recipe was amazing. I'm not a huge turkey fan and devoured this. I left the dry brine on for 48 hours, because of poor timing but it worked. The meat was super flavorful not just the skin.
Wow. Just WOW! I've never seen a turkey look that good. I love the fact that Chris includes so many helpful tips along the way. He explains and it's very compelling for using this method. I bet it works just as nicely for chicken too! Thanks for a great video with some terrific ideas! 👍
Don't do it it's a scam
@@noahsbasement1343 I know, and it's so tiresome!
This was such a hit at Thanksgiving! I did this with a 20lb turkey, increased the seasonings and glaze by 50%, and otherwise followed the same directions. It turned out amazing!
Chris saying “This is not a bad place to be” and “You are so close and you got this, okay?” was so encouraging! 😭When I was done cutting up that turkey I was so proud of myself 🥹
Ok, I made this turkey for Thanksgiving. I was worried while it cooked because it didn’t make the house smell like Thanksgiving traditionally does, but OMG it was the most delicious turkey of my 48 Thanksgivings. The flavor was a beautiful marriage that was hard to describe. Our family’s new tradition. A big hit.
This is gonna be my Turkey for this year, looks absolutely FANTASTIC! Only thing I’m gonna add is a bit of habanero chili powder for a kick of heat, it’ll go so well with the honey.
Great add! Me too!
i'm so glad Chris and Brad didn't leave Bon Appetit 🙏
Rumor is Brad is about to do his own thing
Chris is the boss … he wouldn’t leave
We started breaking down the turkey a few years ago and we will never go back to roasting a whole bird again. Best decision we ever made. Besides cooking faster than a whole bird, you get that second rack back to be able to cook other things at the same time as the bird.
100000% MUST try recipe!!! I made this yesterday for Christmas, 2023, and it was the absolute BEST turkey I’ve ever made and tasted in my entire life. Everyone loved it and they all also said it was the best turkey they’ve ever eaten. I followed the recipe exactly and breaking down the turkey wasn’t as hard as I anticipated (I watched the video many times in advance lol!). I cannot recommend this recipe enough it’s absolutely incredible!!
UPDATE: Just made a turkey sandwich with the leftovers and it’s the best leftover turkey sandwich I’ve ever had too😂 *chefs kiss*
IDK about anyone else, but seeing some of the other chefs trying the food would really add to the videos IMO. It's just so pleasurable to see others enjoying the food, and I feel as if it adds more hype as well as reassurance and authentication that the food is banging.
A video with Chris is always a good day. Also that turkey looks insanely good 😋
This is where Chris earns his gold stars with me. Diamond Kosher is always unavailable in Az. I typically can only find Morton. Mentioning that you should use half makes so much sense after making so many meals where the wife is complaining about saltiness. Thank you Morocco!!!!
Morton’s also has an anti caking agent mixed in when diamond crystal doesn’t. After using Morton’s for a while and switching to Diamond. I will stick with diamond. It dissolves better too.
Beautiful and amazing technique! Thank you Chris and BA!
Chris is so enjoyable to watch cook. So many good tips
That looks INCREDIBLE! My mum bless her heart I swear is allergic to seasoning. So this year my sister and I have offered to cook Christmas dinner. I may have to try this recipe this weekend for Sunday lunch and see if it can replace my Mums Anaemic Turkey crown
I’m definitely using this recipe.
Update: I made this and it was amazing. This is now our default holiday turkey recipe!
Just did this for a dinner party- amazing, delicious, gorgeous, thanks Chris Morocco!
Thanks Chris & ba! This was a complete success and the family loved it! Happy Thanksgiving
5:47 Inés and Kendra in the background! So funny. I love your kitchen vibe XO
This looks so delicious and I LOVE this channel! It has so many keys and I’m thankful for that.
Looks delicious! Am considering using this technique.
I’m Canadian but I need to try this recipe so I’m going to make it and celebrate right along with Chris. He has never failed me!
Maple syrup lacquered turkey would be a Canadian Thanksgiving religious experience 😂
@@crcurran Thanks for reminding me. I forgot all about this recipe.
This is gorgeous! Can’t wait to try!
This is a great video man. I'm going to try this. It looks amazing. Thanks!
I've been cooking turkeys for 10 years.... maybe I'm just in the right place for it now but SO many level ups in this video! Rue trick especially hurt my head why have I been struggling so long with gravy? The lowering the temp to give bigger window? Seems like common sense why have we not been doing this?.... did something great this video Chris! Said as long time watcher
AWESOME! Definitely make this Turkey for Thanks Giving. Thank You 👍🏻
Peep the secret handshake at 5:45 😂😂😂
Looks amazing!
Chris is freaking amazing. Like WOAH!
I’m making this for sure
Bravo!! Bellissimo!!! Grazie!
Flawless
Chris always rocking
Making this tomorrow! So hyped. Just started my dry brine
Delicious!!!
Brilliant
i love chris
I love that everyone is getting on the broken down turkey train instead of the whole bird route
looks amazing. are there any details on the gravy recipe amounts for the ingredients added? thanks!
Chris is a rockstar, in the kitchen!!!!
Bravo!
You da man Mr. Morocco
Having a second annual viewing of this to help psych myself up to break down my Thanksgiving turkey. 💪
Thanks chris
Very nice video Chris, you are my favorite BA host, after Brad obviously. Cheers
Thank you
Great Video
Recipe is the truth, spatchcocked the bird this Thanksgiving with this dry brine and glaze, family was floored. Def keeping in the back pocket for years to come.
I can’t believe there isn’t a single comment about the recipe being behind a pay wall now. What’s up with that? Tbh the price isn’t unreasonable but when things that were previously free and then changed to paid, it’s nice to have some sort of acknowledgement and explanation of the pay structure going forward at least.
lol, I love he mentioned Dexter when carving the turkey
WOW!!!
🔥🔥🔥
Great look delicious chicken
You're like Martha Stewart how you explain every single thing to us so easily.
Just in time for my evening YT viewing!
Soo yummy 😋
When it comes to any bird being baked in an oven: SPATCHCOCK FTW
That is the sexiest flippin bird I've ever seen in my life Chris!
sheesh i want a slice 😭🦃
Nice 👌
Bon Appetit!
Chris saying... you know what, it's fine..... the most therapeutic thing
People been calling WashYourSister sauce and i can't unhear it!! 🤣😂
hahaha Kendra at 5:45!!!
Reason for keeping the turkey whole: STUFFING!
I love stuffing but I'm going to go the dressing route. I have a southern dressing that uses cornbread & biscuits & turkey stock. Best solution I could come up with.
Anyone have the recipe for the maple glaze? The measurements?
Homie you cray-cray!
Can I use this brine for a fried turkey?
The color you got on that skin is incredible. What temp did you pull the breast/dark meat out at?
Revisited BA After the fallout. Rooting for you Chris and Braf
5:46 dance-off
I've broken down & roasted a turkey before. Need to pay attention to the temps of the dark meat. Easy to overcook the dark meat before the breast is cooked.
5:43
Looks fuckn good Chris!!
5:48 😂
So, how long do you cook the turkey per pound?
Best cook ever
The background robot dance action really set this off
I can’t stop watching it😂
what is the temperature of the breast when you finally take it out of the oven? Thanks
Morocco shirts that say: It's a really nice mouthful.
Hurray, someone, finally made official. Instead of deconstructing Henry, deconstruct turkey.
Can this be used on a Ham?
5:45 nice dance moves
Dashes of Rachel looking flawless in the background is the true highlight of this one.
Search CZcams for Making Perfect Thanksgiving. Watch the finale for a great Thanksgiving!
I wish I could give a thousand likes to this video.
Putting this on my list of things to try. Also, yes, the first Predator is the only Predator.
why do you not have oven mitts ?
What is the specialty of Diamond Crystal salt?
And what happens if brown sugar is substituted with white sugar?
Brown sugar has molasses and carries more moisture than white sugar (which has none), you're really missing richness of it by substituting it out
The grain size is different between brands. For a more extreme example, if you used regular table salt in the amount given, instead of Kosher salt, you'd be using possibly double the amount of salt. Diamond Crystal and Morton's are the two most common Koshering salt brands people will find, but the same measurement of equal volumes of each won't weigh the same because one has smaller grains. One isn't better than the other.
The background at 5:49 😂😂😂
I’m at the part of making gravy now and I can’t unsee the predator comment. The turkey looks like roasted alien. Lol 😂
thought that was Tim Westwood on the thumbnail haha
lmfao 5:46
@5:45 whats going on in the background? Lol