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Jack shows you the easiest way to cook a turkey and how to keep it moist.
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Hey! How are you? Jack here with another cooking tip. We are going to teach you today on how to cook a turkey. Now there are only two times a year that I do a turkey. One is on Easter and one is on Thanksgiving. So bookmark this web and video and then you check it out again on the other holiday.
First thing you do is you get one of these roasters. You can get this, you can get the aluminum one or you can get the one that, I think that at Bed Bath & Beyond would be like $10 around the holidays. You can pick up one of these, spray the entire thing with PAM, that's what I have already done, and then take the turkey and then in the sink, you are going to wash it all out and take out the insides and all that fun stuff. So once it's all cleaned up, then we are ready to stuff the bird.
Alright, now I have already pre-made the stuffing. We are not going to show you how to do that today, because that's a whole another video. But it is the best stuff that you'll ever taste. Look at that, so good. Oh, my goodness. So we are just going to stuff this bird and I am all about just doing it the rugged way. I am not worried about cleanliness. I clean up afterwards. So I am the messy chef.
What you are going to do is make sure your hands are washed, you already done that. And just grab this full of the stuff, see and you just could do gently start placing it inside the bird. Once again, it's going to fall all over the place, but you are going to want to make sure it's packed as tight as possible. I have a lot, a little bit extra. Lots of times, I will put the extra stuffing in my pie tin next to it, while it's baking for the last few minutes. But I load the bird.
That means that our stove is preheated. That's preheating at 325 right now. All turkey should be cooked at 325 and I will put up a chart right now and show you some cooking times. So go ahead and look at those cooking times depending on how big your bird is, you are going to want to cook accordingly at 325.
Alright, get that all packed in there. Now something that I don't even know if people know this, I grew up knowing this information, but on the back side of the bird, there is another, let me turn this a little bit. There is another pocket here. Right there that you can, you pull some other, in fact. What is this? Da, da, da, dah. So anyway. I forgot about the gizzard. Alright, you just take some stuffing right in here and pack that in there and just tucked right under, that's another part that's stuffable, then just tuck it under, just tuck the skin under this like that.
As you can see I have packed it. This is the way I love it. Trying to get as much in as possible. Now one of the thing I do is if you are careful about lifting the skin here, you can get your fingers work under and you can kind of separate the skin from the turkey, and if you do that then you can take these right here, these butter chunks. I don't remember who taught me this, but you can push them under the skin as deep as you can way back. Set it way back in there and you want to do it on the other side too. What it does is, it just added flavoring. Oh! It goes way back there. Beautiful. You got them under the skin. Now we'll cook into the meat and just make it more moist and just add more flavor. Now we are ready to season this bad boy.
What you are going to do is take the best way to make seasoning steak is with olive oil. So we are going to take some olive oil right now and once again, I am not one to worry about getting messy or getting it all over the place. What I want to do is make sure dinner is good for everybody. So oil the whole bird. Make sure you get the legs, in between the wings, whenever, it's overflowing, it will just fall to the bottom and just cook down there anyway.
So there we go, the whole thing is coated, get in all the areas, beautiful. Then grab your seasoning, and this is special blend. Take a look, see. That's a new seasoning that we are going to be doing right there. But I haven't put a label on this yet. So this is a special family recipe, any other thing you would like to do on your turkey is fine, onion salt, garlic salt, sage, thyme, and you are going to season it heavily on the turkey.
Now what this is going to do is this is going to stick right all over. Beautiful. Once again if it ever doesn't want to stick, it will fall at the bottom in the oil, we are totally good to go. Make sure you get on each side, both backside and front. Now this is all going to crusted later and you are going to give a nice outer coating of seasoning when this comes out of the oven.
The last thing you have to do before this thing goes in the oven is get one of these. I don't really advise the little the pop-up ones, because they don't always work properly or they don't even pop up, but if we go with this, these are very inexpensive. This will tell you poultry, beef, pork. If you are going to want to look at this thermostat throughout cooking time, and never pull it out if it's under a 165 degrees. The best place to put it is right in the breast area, make sure you don't hit the bone. If you hit a bone, kind of pull out just a little bit. You want to be in the thickest part of the meat. I am going to just place it just like that, so that you can see when it hit the 165 degrees, you are good to go, you can pull it out as soon as it hits the point.
Okay, we are going to put this in for four hours. Just sit in gently, beautiful. We'll see you in a few minutes. Alright. Look at our bad bird. We have got a 170 degrees, remember we said a 165. Well, it's at 170 so we are safe. Then here's the most important part with the turkey. Do not cut this for another 30 minutes. You got to let it set. The reason why. You remember the Chevy Chase movie Christmas Vacation, when he cut the turkey and all the steam came out and it dried up? Well, that's exactly what really does happen, not quite so dramatic, but if you let this set, all the steam is going to start juicing up inside. So in 30 minutes when you cut it, it's just going to gush juice. Don't let it escape, wait the half hour. It's well worth it. I will talk to you guys later, it's time to chow down, have a good one. We'll see on the next video.
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