i loved this, thank you so much! it was my first turkey and i was soo nervous, i followed your recipe and the turkey came out GREAT! thanks for saving me =) ill make sure to recommend this recipe to everyone!!
The purpose of basting is to produce a golden brown, crispy skin. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste. Heat loss will only increase roasting time so keep the basting to a minimum, during the last hour of cooking.
aaw love this video. this thanksgiving will be the first EVER that i have in my home and i never ever made a turkey in my life....sooooo nervous but gotta do it. thanks for your help.;-)
aaw love this video. this thanksgiving will be the first EVER that i have in my home and i never ever made a turkey in my life....sooooo nervous but gotta do it. thanks f
@rbaerga1 I NEVER MADE A TURKEY IN MY LIFE.....IM NERVOUS ALSO. FOR SOME REASON EVERYONE WANTS TO COME TO MY HOUSE FOR THANKSGIVING. GOOD LUCK AND HAPPY HOLIDAYS!
That turkey looks DIVINE!! This is the second video Ive watched of yours, the first was the Creole Cornbread Dressing and Ive already subscribed!! I LOVE your videos..Im from Kentucky and I grew up cooking with my mom and grandmother. I love your advice about learning to cook "through osmosis". I have three boys and they love cooking with me and are great cooks already :) Thank you, thank you for your wonderful videos, cant wait til I see the rest btw ...LOVE your sense of humor <3
okay. one or two more questions. sorry i don't have a clue...you still have to season the turkey after brining it? is the brine just to give flavor to the inside of the turkey only? thank you.
okay, so it's not necessary to boil the brine? i've seen some people make it and not boil it and this is my first time making a turkey this year and i want it to be perfecto...:). thanks.
@CreoleInDC Alot of people don't understand that you whipe the meat off to get all the excess water so it can get good and crisp. I am from Tn and my aunt taught us how to make the best mouthwatering chicken and turkeys this way
@CreoleInDC this is the correct way. I typically turn my turkey upside down because the juices make the breast meat really tender. Thats if I am planning on serving it already off the bone. But this is correct, you have to baste or you will have some dry meat on top. This i s also great for chicken and hens
this is the correct way. I typically turn my turkey upside down because the juices make the breast meat really tender. Thats if I am planning on serving it already off the bone. But this is correct, you have to baste or you will have some dry meat on top. This i s also great for chicken and hens
Thank you for this video. I always wanted to know how to brine the turkey. One question though, are you basting with butter? I always thought the basting was done with the drippings and the added broth. Please elaborate!
that sure looks good!!!
MsPeggytje 2 months ago
i loved this, thank you so much! it was my first turkey and i was soo nervous, i followed your recipe and the turkey came out GREAT! thanks for saving me =) ill make sure to recommend this recipe to everyone!!
monika3191 3 months ago
it helped me alot tks for the tips! and good video.
SuperCollosus 3 months ago
I think I'm in love.
jgizzy 3 months ago
I'm still worried BUT you made me feel a lot better like I might actually be able to get it done right! Thanks! :-)
33EvanGage 3 months ago
The purpose of basting is to produce a golden brown, crispy skin. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste. Heat loss will only increase roasting time so keep the basting to a minimum, during the last hour of cooking.
pearlyone1 3 months ago
@pearlyone1 Speak the truth.
mondezdurden 3 months ago
I always thought you are suppose to rinse the brine off after removing it from the bag, or else it will be too salty..
kkchyna 3 months ago
This has been flagged as spam show
aaw love this video. this thanksgiving will be the first EVER that i have in my home and i never ever made a turkey in my life....sooooo nervous but gotta do it. thanks for your help.;-)
rbaerga1 3 months ago
aaw love this video. this thanksgiving will be the first EVER that i have in my home and i never ever made a turkey in my life....sooooo nervous but gotta do it. thanks f
rbaerga1 3 months ago
@rbaerga1 I NEVER MADE A TURKEY IN MY LIFE.....IM NERVOUS ALSO. FOR SOME REASON EVERYONE WANTS TO COME TO MY HOUSE FOR THANKSGIVING. GOOD LUCK AND HAPPY HOLIDAYS!
jhnsn1 3 months ago
she's soo funny !!
mbatool437 3 months ago
Awwwl In the crevisis!! LOL! Wowowo!! Too funny.
samberene 4 months ago
im gonna try this thnxgivin,thnx 4 the tip ;)
johnvito67 4 months ago
That turkey looks DIVINE!! This is the second video Ive watched of yours, the first was the Creole Cornbread Dressing and Ive already subscribed!! I LOVE your videos..Im from Kentucky and I grew up cooking with my mom and grandmother. I love your advice about learning to cook "through osmosis". I have three boys and they love cooking with me and are great cooks already :) Thank you, thank you for your wonderful videos, cant wait til I see the rest btw ...LOVE your sense of humor <3
SaidVictoria 8 months ago
okay. one or two more questions. sorry i don't have a clue...you still have to season the turkey after brining it? is the brine just to give flavor to the inside of the turkey only? thank you.
iroc31407 10 months ago
okay, so it's not necessary to boil the brine? i've seen some people make it and not boil it and this is my first time making a turkey this year and i want it to be perfecto...:). thanks.
iroc31407 10 months ago
@CreoleInDC Alot of people don't understand that you whipe the meat off to get all the excess water so it can get good and crisp. I am from Tn and my aunt taught us how to make the best mouthwatering chicken and turkeys this way
momagarner 1 year ago
@CreoleInDC this is the correct way. I typically turn my turkey upside down because the juices make the breast meat really tender. Thats if I am planning on serving it already off the bone. But this is correct, you have to baste or you will have some dry meat on top. This i s also great for chicken and hens
momagarner 1 year ago
this is the correct way. I typically turn my turkey upside down because the juices make the breast meat really tender. Thats if I am planning on serving it already off the bone. But this is correct, you have to baste or you will have some dry meat on top. This i s also great for chicken and hens
momagarner 1 year ago
@CreoleInDC no point basting with your kind of cooking... however if u r glazing... thats another matter
peanutking242 1 year ago
I learned about 37 things watching this. Thanks love.
richie488 1 year ago
Thank you for this video. I always wanted to know how to brine the turkey. One question though, are you basting with butter? I always thought the basting was done with the drippings and the added broth. Please elaborate!
elzeegee 2 years ago
I will have to try this for Christmas. I also LOVED your table setting!!
tieshaglover 2 years ago
Love it. I will try this next year will the same steps work with a frozen brid and with is that you base russell with
xoxoxo
jdelight27 2 years ago
Girl you are on a roll with the cooking and party videos! Thanks for this. I"ve never tried to cook a turkey...maybe I will one day.
pinkdes2ny 2 years ago 4