Chef Billy Parisi helps out Barry from Florida with his turkey recipe. If you have a recipe you think needs some "fixing"
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Thanks for stopping at my, www.fixmyrecipe.com, I am Chef Billy Parisi. We got our next fix, it comes from Barry of Melbourne Florida, really sick of the same old dry turkey, he eats every single holiday season. Don't worry Barry, we got you covered.
A very important step in roasting a turkey trussing. Too many a lot of people really don't know how to do it. Pay close attention Barry, I am going to show you how. Barry you wanted to jazz this up a little bit, so we are going to slit some small holes in the skin, stuff it full of whole and fresh thyme and sage. Don't forget to season this whole bird with salt and pepper. And before out stuffing season the cavity.
Alright Barry, we are going to put this turkey breast side down. Let all those juices soaked down. So we get the juiciest turkey, we can get our hands on. Don't forget we need to herb up the other side of this bird. Barry you ask us to step it up or not. You don't worry we are going to wrap this whole thing in Bacon, that is flavor my friend.
Barry you know, how they say, beauty is in the eye of the beholder? Well, this thing looks absolutely gorgeous. We are going to wrap it up, put it in the oven on 375, 18 minutes per pound, with about 20 minutes left we are going to take off the foil, let that bake and brown, more juice runs down, more fat. You are going to absolutely love this.
Hey Barry work of art. So check it out. Barry don't forget trust the turkey, just the way I showed you. Have it full of butter, slit that skin, shove those fresh herbs in there and don't forget breast side down, have a little extra kick, wrap that bad boy in Bacon. Barry, thank you so much for writing this. And I love preparing turkey this way, I've been doing it for years.
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