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Hey! How you all doing today? This is cooking with Dave. You’re speaking with Dave. I am Dave. Today, I am going to cook turkey. Everybody always wants to know how to cook the turkey. I found out a couple years ago, I bought some TV on Thanksgiving Day and they have a show that is dedicated to cooking turkey on Thanksgiving Day. You can call and ask, ‘hey how can I cook my turkey, what do I do to cook my turkey.’ I thought that was a very nice thing and then I was not real—I mean, if you cook turkey the way they say you cook it. They’ll be fine. I am sure but a lot more work in one a turkey needs to go into.
All right. But cooking turkey is easy if you use the bag. Oven roast bag, it is easy turkey roasting bag. I am going to show it to you. I am going to put the turkey inside of the—holes in top of the bag and slide in the oven. We will spice the turkey up first. We’ll hit with the season in, we’re going Jackson stuff into it. We’re going to put an onion in the middle of it, put in the bag. Put in the oven for about two hours; two and half hours just until the thing goes pop up. You know the temperature pop, it’s going to pop up. When it pops up, it’s done. Come back when it’s 180º inside and it is done and juicy. I will show you.
Okay here is our turkey. All we have to do is get it spiced up seasoned up, put a honey inside of it, slide them to our bag and slide in the our oven. I am going to bring it over here and show you how to do it.
Now here we are with our turkey and I got it fall out, defrosted and I wash them off and ready to go. So, we’re going to take ourselves the injection. We’re going to inject this at the bowl with some spice. We want some flavors up in our turkey.
Now, we’re going to take our injector. I am going to put this on this thing; there’s that big needle. We stuff it down on there the best you can, try not to jig yourself now. Because you all know, I will jiggle myself a time or two, I got nicks and cuts. See that? Going on my hand because I will jig and cut myself. I can say at one time, I might leave a little blood but usually not a whole finger.
All right, so you take your injector. We’re going to take ourselves into some regular Italian dressing. And I am going to suck it up into my injector. Okay, see? My injector is full and I am going to try to put it in the most meaty parts I can on the breast here a little bit. You want to put it in there and I just start mash and kind just pull out, leave it behind. Kind of like one of the dentist makes your gum numb. He does like, he digs everywhere and he pulls that out and that is what you doing, he’s leaving a little bit behind everywhere he can.
Now, if your injector gets clogged, just work it, try—hopefully it won’t get clogged. We should keep working it. Just keep sticking in the meaty part, kind of leaving it as you pull it out. Stick it in there, leave it there then pull it out. Like that. Just injecting everywhere you can. Everywhere, you might need some Italian dressing anywhere. Put it on the leg, why not? We stick it over here in the leg a little bit. Put it here into the leg. Put some up in the thigh over here. Go and have this Italian dressing just everywhere we can get, any place that will accept some dressing; go ahead and put it there.
If you can, you’ll lift some up right at the skin, that is fine too. Just put it everywhere as you can get it. All right, as you got them all injected up, take your onion, just peel an onion, cut it in half and stick it right inside of this cavity.
Now you’ll say, ‘Well Dave, what’s up with the dressing? How can you not put stuff in our dressing?’ Well these days, they don’t like you to put dressing inside your turkey because they say it’s almost impossible to get yourself a 180º up inside that turkey whenever the dressing is sitting there robbing you of the heat and you never truly go inside of your turkey and get it to be a 180º and you need this thing to be a 180º, so that you make sure you don’t get sick.
So, you—so we cooked the dressing in a separate pan, in a casserole dish. We can still use the juice from the gravy, put it in our dressing, make it taste like turkey. It will be wonderful. I have to put that on the video in the future also before Thanksgiving so everybody can see I do dressing. I make a wonderful dressing. I put sausage up and it is good.
All right, on the outside here before we hit with some salt, salt everywhere, we’re going to hit with some pepper. Peppered everywhere, pepper and more pepper and more pepper. All right and also you all know I’ve got to use some Italian season, so I just sprinkle some Italian season on it. Get it up in there if you can, get it over where it’s going to hit, just gives a little dry herbs, it’s going to help us out, gives a little flavor.
All right, now all we have to do now is put this in our bag and we’re ready to go into the oven. Take this thing here, put the feet back together. Hold the feet together. And there is our bag with our pan. We’ll take our bag, take one tablespoon of flour, put it in the bag and keep the bag combusting. Shake that flour up in the bag everywhere and then put the turkey in it.
Now, I think the new—take the turkey tie, tie the bag, try to leave as much room for the turkey as you can. You might get a bigger bag. I don’t know. This one about 14 lb. bird. This bag says it will do up to 18 lb bird I think. So, want to pull away from the turkey all you can, tuck it in. Make sure your can—does not hang over the sides. Make sure it does not hang over the sides of your dish—of your pan because that will cause it to turn black, kind of keep it all in the pan.
I am going to take a knife and poke some holes, maybe five or six holes just so it can vent. On the top of that and boom! That is going to be one beautiful bird I’m here to tell you. I am going to put it in the oven at 350º for about I don’t know, take about two, two and half hours. Seem a little pop up in there tells me when it’s done. When that pops up, it is done. I can’t go wrong. I take my temperature gauge after that, stick it in there make sure it’s at 180º and it would just be juicy and tender and wonderful.
Hoo! I can smell the turkey. I wish you could smell that turkey. That thing smells good and it’s done. It is ready to go out. We’ll take it out off the oven and we’re going to take a look at.
Man, that smells good. It looks good. Going to be good. I am hungry. I want to eat some turkey. I take it out of the oven. Let it sit a little bit. I’m going to pull you over here and show you what it looks like.
All right, let it sit 4-5 minutes or so and cut the bag up at here. Now down the bottom of the bag is our juice. We take that juice. We going to put it on some dressing. We can make some gravy out of it. It will be good. Oh it would be wonderful. It will pop up. We pops up, we know that were at 180º. We just take it out like that and we’re just going to fire this off just a little bit. Hold some breast, to show you how juicy is this. Do you see that? Hope you all can see in how juicy that thing is. Just threw out, look at that, can you see the juice? Can you all see that? Hope you call could see that that is juicy and it is juicy.
And that is what we call a plate food. Turkey, common greens and lima beans and rice, only thing that thing locks is some corn bread. All right, we cook the turkey today. We injected our turkey with some Italian dressing and spiced it up with some Italian season, salt and pepper that size, dug an onion. The important thing was, we put it in the bag and we let the bag to get moist.
If you cooked it with the bag, it will stay moist and you want moist turkey, you don’t want it dry. Moist turkey man, makes the best sandwich in the world. Get yourself and turkey sandwich and you’ll see what I am talking about.