Best Thanksgiving Turkey Ever, how to cook a turkey in a salt crust

[ToniSkit]

interesting

[thedude2867]

Next time brine your turkey



[MarinaNomNom]

looks like a great turkey:)

[sipsomejen]

are you crazy do you want me to die 3 boxes of salt seriously

[cookingfordads]

@sipsomejen you'd don't eat the salt, it's just for the baking crust, and trust me, it's really good.

[mmhomecenter]

isnt this a heart attack waiting to happen?

[congchuavideo]

Many people watch your videos, why not post your link to EZHUH.COM get paid for the people watch and make videos.

[chimmych0la]

Rob, you should make a video showing how to make turkey gravy using the juices from the turkey, I tried it and it was a huge win, all i used was 1 stick of butter, some all purpose flour, i melted the stick of butter in a pan and added flour untill thick, then added all the juice let simmer for a few mins untill thick, thanks rob for all your videos ive learned a lot from them.....

[cookingfordads]

@chimmych0la Thanks, I did one thats quite popular and makes great gravy.

It's on my Cooking4dads channel. check it out.

[tntkamasutraa]

COOKING FOR *FAGS

[BLeSSeDoGkUSH420]

@tntkamasutraa lol thats mean but made me laugh

[steelhorses2004]

We tried this on thanksgiving but it was a failure. The salt penetrated the skin and the outer layer of the meat was too salty. The breast was dry and overcooked where it touched the pan on the bottom. Other than that it was great nice and juicy :) Oh and it took way longer than 2.5 hrs to cook, more like 4 hrs to get up to 160f in the breast.

[cookingfordads]

@steelhorses2004 I am so sorry, I never had that problem and I made 3 turkeys this way before I posted it. Glad the rest of the meat was juicy. cooking times on Turkey's are always a little variable due to oven actual temp and bird temp. Sure hope you had a good Thanksgiving anyways.

[steelhorses2004]

@cookingfordads Don't be sorry, I appreciate your cooking ideas. We did a few things different that I'm pretty sure accounts for the problems we had. First we had a bigger bird - 22lbs (fresh). Second we stuffed it. I wanted to try your way with the oranges and lemon but was outvoted. I'm pretty sure that's why it took much longer to cook and prob why the other problems happened. We salvaged the dry and salty meat and the carcass for soup. Thanks for the idea.

[cookingfordads]

@steelhorses2004 Ah yes, stuffing the bird changes everything. It would take longer to cook which dries out the meat and gives more chance for the meat to get salty. I should mention that in the description. Thanks for sharing. next time succeed or fail, take a pic and send it to me.

[10000diamondeyes]

i noticed u guys got a new oven. or is that old news? haha oh well its niceeeeee much like your video! :D cant wait to try this recipe thx!

[jessica07945]

Rob you make many wonderful recipes and you keep them easy. That is part of your quality talent. Thank you for continuing to make videos. God Bless your show and family. 2.5 hours seems like a very short time to cook a turkey? I cook mine for 4 or 5 hours, and there is a large tray full of juice. How big was your turkey? I bet the fresh turkey's flavor makes a big difference VS a frozen turkey's flavor. How much do you taste the onion and citrus? PS Add sausage and cheddar cheese to the Stovetop

[cookingfordads]

@jessica07945 Thanks so much. My turkey was 16 + lbs, I think maybe the crust keeps the heat in. The onion and citrus is a subtle flavor but you miss it if it's not there. I learned that from the prep cooks at Better Homes and Gardens.

[jessica07945]

Rob you make many wonderful recipes and you keep them easy. That is part of your quality talent. Thank you for continuing to make videos. God Bless your show and family. 2.5 hours seems like a very short time to cook a turkey? I cook mine for 4 or 5 hours, and there is a large tray full of juice. How big was your turkey? I bet the fresh turkey's flavor makes a big difference VS a frozen turkey's flavor. How much do you taste the onion and citrus? PS Add sausage and cheddar cheese to the Stovetop

[witchman1]

I missed this vid on the day , good job Chef, ever try a pineapple en-crusted with salt? Mercy.

[cookingfordads]

@witchman1 no but I will now, that sounds amazing. do you cook it?

[witchman1]

@cookingfordads Yes 350 40 mins. mmmmm good.

[lambokun]

the best part of the turkey is the skin! and how nice the skin is basted. 

[cookingfordads]

@lambokun This recipe isn't for you. :-)

[StilettoFashion411]

approx how long does it take for a turkey about the size of yours in the video?

[cookingfordads]

@StilettoFashion411 2 1/2 hours. It depends on the temp of your turkey when you start.  Watch the meat thermometer, the internal temp is what matters.

[glamourizedtinkerbel]

Oh your family is so lucky, you make the most amazing things!!

[brolance]

isn't thawed a better word than "un-frozen" :D lol just saying! hmm well maybe it was never frozen so that wouldn't work I guess lol at my thought process

[cookingfordads]

@brolance you are correct, although in this case, the turkey has never been frozen. I'l tell you one thing, I am not a walking thesaurus when I'm shooting. It's amazing I can put 2 words together.

[brolance]

@cookingfordads lol I love your videos man and thank you very much for them, I will be cooking this turkey for thanksgiving and thank you for the great tips!

[brolance]

isn't thawed a better word than "un-frozen" :D lol just saying!

[sawyerrocks]

nice video. i have never heard of a salt crust

[frbjeffj]

Part 4: My grandma's stuffing recipe:

Bake in 350 degree oven for 35 min with foil on top .. take foil off.. resume baking for another 30 minutes or so until its startign to brown and stuff on top :)

EAT and ENJOY!! It's the best!! :))) Love you grandma!!

[frbjeffj]

Part 3: My grandma's stuffing recipe:

..make a mountain of the large bread bowl.. or.. make a pit in the center that goes down a bit.. then pour the butter/celery/onion into there.. crack the three eggs onto the SIDE (away from the hot middle so they dont cook) and pour 2/3 of the chicken broth onto the other side ands tir with a wooden spoon .. be careful.. stir.. and add more of the chicken broth until you get mashed potato like consistency .. pour this into a buttered baking pan ..

[frbjeffj]

Part 2: My grandma's stuffing recipe:

The next morning toss it again... usually the edges dry out before the underneath or center.. turn it a few times until noon.. all should be dry.. !! :) Dump this into a large mising bowl.. get three eggs ready and set them near the bowl ... also microwave the chicken broth in a med bowl and sit near bread bowl..

Large skillet: melt the stick of butter with the chopped up onion and 2 celery stalks.. until softened.. don't let it burn!!

Now..

[frbjeffj]

Part 1: My grandma's stuffing recipe:

2 celery stalks

1 small white onion

1 stick butter

3 cups or so of chicken broth

1 Loaf of Wonder bread (regular)

Bells Seasoning (yellow'ish box from New England area)

________

get a large cookie type sheet..tear up the loaf of bread into 1 inch pieces or so .. let the kids help :) ... when done toss a tablespoon of Bells into it shaking it around some with your hands.. slide it into the over.. let it sit over night.. turn it with your hands...

[JustHenryThe8th]

I better check on this, coz Im pretty sure my gf, her siblings and her dad will sneak out of the kitchen. So it'll only be her mom and me...

[ericsurf6]

Genius! I'll try this...Thanks Rob

[JoanJoan1997]

6:46 , you look like you hated it.

[700eyesonly007]

That was interesting but we like the Norman Rockwell turkey.

Also we conclude that if you have leftovers a week after turkey day something just isn't quite right.

No offense intended...just saying.

[cookingfordads]

@700eyesonly007 I was doing a trial to see how long they would stay moist. But generally you are right. By then you should haver made the leftover Thanksgiving Calzone. :-)

[700eyesonly007]

@cookingfordads That's right!! I totally forgot about the delicious turkey calzone, now that's the way to go with the leftovers, thanks for the great reminder.

[iloveflavor]

I like the "salt dome" concept. Really cool!

[HarpSama]

i thought this would make the meat real salty lol. I will try this now

[cookingfordads]

@HarpSama Only the skin and maybe the very top layers of the legs ad wings. What it does is bring out a really rich flavor from the meat.

[LucidViolence]

Hey homie, just brim it first then toss it in the oven no need for salt cooking.

[cookingfordads]

@LucidViolence see last years video. I've done that, this is just another option. I still like the bag for true simplicity.

[LucidViolence]

@cookingfordads Ok cool ill check it out. Kinda new to your vids

[yellowpowah]

Yummy, but way too late for thanksgiving in Canada!! :P

[cookingfordads]

@yellowpowah yeah, so sorry. making a turkey video takes a lot of time and expense. I had to experiment with this way of cooking 3 times before I got it right. We've had a lot of turkey at our house.

[yellowpowah]

@cookingfordads don't worry about it! now i have another excuse to make a turkey :P

[gabriellekaylene]

yum!