How to Cook Turkey for Thanksgiving - Part Two
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All Comments (36)
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haha this guys.....good..., good effort. very easy basic turkey
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Chef...Rinse really wow...umm temp too high we all know 165 is safe for poultry pull it out then...however i love the aromatics you put in
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WRONG! WRONG! WRONG! The FDA says you should never rinse a Turkey. It can contaminate an area of 6 feet from the sink. Proper cooking will KILL any bacteria in the Turkey and you just washed out flavor.
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good tutorial i love that..thanks.
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2:55 i think i heard a crack O-O
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I do appreciate Chef Tom's concern for food safety & avoiding cross-contamination from the raw poultry. Why does he advise removing the plastic tab holding the legs together, though? Some other chefs (Alton Brown, for example) recommend leaving it on.
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You didn't set it to broil! It's skin is not crispy!!!!
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i understand you feel what your doing is good, but you killed that bird in every way ive seen better turkey made on mistake!!!
Thanks for the great tips!!!!
TOCIMA84 4 years ago 9
I know, I'm no pro, and certainly no critic, but.....BUT....that bird looked D R Y ! Dried out. 180 degrees in the breast means DRIED out meat in the thinner parts. I was told by a VERY professional chef that a slow low oven makes for a moist meat. A little salt and pepper is never a bad thing, and neither is a little water/stock in the pan while the turkey is baking. Moist heat is good for the turkey.
So I'm told.
Don't you like all my caps? LOL
chivone21 2 years ago 3