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How to Cook Turkey for Thanksgiving - Part Two

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Uploaded by on Nov 14, 2007

Ever wonder how to make that perfect turkey for Thanksgiving? Chef Tom from L'Ecole Culinaire shows how anyone can prepare and make the perfect feast, regardless of experience. To see Chef Tom's Thanksgiving recipes, visit www.lecoleculinaire.com. The recipes include Sausage Stuffing, Roasted Turkey, Perfect Turkey Gravy, and Cranberry Sauce.

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  • Thanks for the great tips!!!!

  • 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

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All Comments (36)

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  • haha this guys.....good..., good effort. very easy basic turkey

  • 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

  • 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.

  • good tutorial i love that..thanks.

  • 2:55 i think i heard a crack O-O

  • 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.

  • You didn't set it to broil! It's skin is not crispy!!!!

  • i understand you feel what your doing is good, but you killed that bird in every way ive seen better turkey made on mistake!!!

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