taking that first bite into a freshly
carved piece of Turkey
brings back so many happy memories
memories of holidays Christmas
Thanksgiving and Sunday roasts time
spent with family and loved ones
perfectly carved turkey slices succulent
turkey meat covered in a rich and smooth
gravy I’m gonna show you how to make
this happen
with my ultimate turkey I want a moist
and juicy bird with a beautiful crispy
skin I like it spicy so I’m gonna start
by making up chipotle and garlic butter
rub
butter Chipotle garlic cumin cinnamon
oregano blitzed in a processor now the
tricky part to getting a crispy skin is
to separate it from the meat I’m going
in there with a spoon and just easing
the skin off the meat take your butter
rub and bury it into the cavity now that
I’m half way along I can massage that
butter all over from the outside I’m
also gonna stop half cut clementines
into the bottom of the turkey for
fragrance and moisture and I will fill
the neck end with stuffing here’s the
piece to resistance I’m gonna inject a
beautiful sauce into the turkey before
throwing it in the oven boiled water
what’s the sheer sauce salt onion powder
bay leaves
ground time ground sage finely ground
black pepper
this or punished the lost moisture
within the muscle fibers whilst also
keeping the skin dried allowing the skin
to crisp brown and fill the kitchen with
that joyous turkey aroma I have
preheated my oven to the highest
temperature so this dude is ready to go
as soon as my turkey is in I’m gonna
lower the temperature to 180 because I
went for a slow maturing free-range
turkey my cooking times are half so I’ll
be cooking this turkey for 25 minutes a
pound and 20 minutes at the end this is
where it all goes down
so the muscle fibers are doing their
thing at 180 degrees Celsius breaking
down for a soft juicy turkey this is
where you get your crispy brown and
sweetened skin a chemical reaction
between amino acids and sugars breaking
down into even smaller molecules
creating flavor and color key factors in
this happening are dryness and
temperature
and that’s it my turkey is done
ultimate Turkey
oh the smell of a turkey roasting on
Christmas Day oh my gosh this is so good
soft tender succulent juicy meat man
that skin so crispy and savory
I guess the only thing left for you guys
to do is try this at home and make sure
you share your photos hashtag love your
kitchen we’ll see you guys next time go
back in
you
carved piece of Turkey
brings back so many happy memories
memories of holidays Christmas
Thanksgiving and Sunday roasts time
spent with family and loved ones
perfectly carved turkey slices succulent
turkey meat covered in a rich and smooth
gravy I’m gonna show you how to make
this happen
with my ultimate turkey I want a moist
and juicy bird with a beautiful crispy
skin I like it spicy so I’m gonna start
by making up chipotle and garlic butter
rub
butter Chipotle garlic cumin cinnamon
oregano blitzed in a processor now the
tricky part to getting a crispy skin is
to separate it from the meat I’m going
in there with a spoon and just easing
the skin off the meat take your butter
rub and bury it into the cavity now that
I’m half way along I can massage that
butter all over from the outside I’m
also gonna stop half cut clementines
into the bottom of the turkey for
fragrance and moisture and I will fill
the neck end with stuffing here’s the
piece to resistance I’m gonna inject a
beautiful sauce into the turkey before
throwing it in the oven boiled water
what’s the sheer sauce salt onion powder
bay leaves
ground time ground sage finely ground
black pepper
this or punished the lost moisture
within the muscle fibers whilst also
keeping the skin dried allowing the skin
to crisp brown and fill the kitchen with
that joyous turkey aroma I have
preheated my oven to the highest
temperature so this dude is ready to go
as soon as my turkey is in I’m gonna
lower the temperature to 180 because I
went for a slow maturing free-range
turkey my cooking times are half so I’ll
be cooking this turkey for 25 minutes a
pound and 20 minutes at the end this is
where it all goes down
so the muscle fibers are doing their
thing at 180 degrees Celsius breaking
down for a soft juicy turkey this is
where you get your crispy brown and
sweetened skin a chemical reaction
between amino acids and sugars breaking
down into even smaller molecules
creating flavor and color key factors in
this happening are dryness and
temperature
and that’s it my turkey is done
ultimate Turkey
oh the smell of a turkey roasting on
Christmas Day oh my gosh this is so good
soft tender succulent juicy meat man
that skin so crispy and savory
I guess the only thing left for you guys
to do is try this at home and make sure
you share your photos hashtag love your
kitchen we’ll see you guys next time go
back in
you
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