Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Chef David Bishop teaches how to roast a turkey easily and simply.
Tags:cooking tips,from the chef to you,Roast Turkey,Roast Turkey Recipe,roasting a turkey,Turkey Recipe
Grab video code:
How to Roast a Turkey
Hi, this is Chef David Bishop from the Chef To You. Welcome to my kitchen. Today, I would like to show you how to make a roasted turkey.
Before we start seasoning on turkey, let’s talk about a little bit of food safety. Always remember when you get a turkey, you want to thaw it out in the refrigerator, do not thaw it out on a counter, that’s one rule you got to remember all the time. You can thaw it out underneath cold running water, cancel in moving cold running water. Best recommendation is to do it in the refrigerator three to four days so it would be a scale out of this -- to tell you how you always need to massage that turkey.
When you’re ready for turkey, you want to go ahead and unwrapped it, wash it thoroughly, inside the cavity all around, pour all the water out, take a paper towel, dry all your outside and inside cavity. Make sure it’s good and dry. Place it on the pan, you’re going to cook it in, wash your hands thoroughly, then you could start seasoning.
The great -- using today our melted butter, one-half cup, one tablespoon of lemon pepper, one-half teaspoon of salt, one-half teaspoon of black pepper, one-half teaspoon of granulated garlic, celery, onions, we need some water and put it on our pans.
Let’s get started with our seasoning. Get the butter, just run it down the -- of your turkey, rub it in, take some of your, just spring across half, the -- stick. We’re not only concern at the back as well on the front. We’ll turn it over then pour our butter. Rub it in as it pours all around the legs down on the side, put -- on the inside of the cavity. We’ll be okay. You want to dry your hands a little bit then take our herbs, sprinkle evenly so I have a nice even coating of herbs on the outside. Once all the herbs are around, you want to go ahead and rub to the turkey, make sure all the herbs kind of spread all around the turkey, maybe it's hard to get to the to start with.
Have a few more dimensions to here. This is a little accurate here with the -- in it. remember this is not stuffing. If you don’t want to use it, remove it and dispose off it. do not leave it in the turkey then you cook inside the turkey.
Our next step is I’m going to take some celery sticks. Stick inside of our cavity, push them all the way back inside, 10 or 12 sticks would be fine. Then we’re going to take some onions, some yellow onions, diced and peeled. Stick those in the cavity. What this does, it helps for the moisture to keep our turkey moist. Also it helps from the flavor of our drippings when we make gravy later on.
Well last thing before we put our turkey in the oven, then we’ll take the neck, lay it down inside of the pan. We’ll take our gizzards, and our heart, place those in the pan, when you need giblets later. I got two cups of water here; we pour them in the pan. it’s ready to go in the oven. We have a few options at this point. We take the foil and wrap it tight, making from the first hour and some steam cook our turkey and then uncover that brown the rest of the way.
This is a small 10 pound turkey so what I’m going to do is I’m going to cook it 325 for 2 ½ to 3 hours, for the internal temp, it should be 165 uncovered because I’m looking for a nice golden brown across on this.
So let’s do this in the oven. Our turkey just came out of the oven. Let’s take a look if it’s nice golden brown. We’re going to take a quick -- just take the thickest part of the breast without touching the bone. One in the internal temperature 165 -- let’s look a nice golden color waiting. Just use tongs and then we’ll take out the celery and the onion out of the cavity. Look here I have about 175 so it would be in good shape.
Next thing I’d like to do is we set the spoon inside of the cavity, paper towels at the back. We’re going to drain in the liquid that might be inside. We’re going to take it over very slowly or to the plate.
A couple of things I’d like to mention to you before we leave today. Allow the turkey to sit for 15 to 20 minutes. A lot of juices -- would be nice. Please watch my video on how to carve a turkey. Last thing to remember and this is one of my peptides. A lot of people would like to take the turkey carve in lunch time, sit down the counter, go watch TV, go do some activities for the day about 6:00 and grab that turkey that’s been sitting on the counter for five hours and eat supper. That is something you do now want to do. When you get down with your turkey after the meal, place in the refrigerator, bring it back out, and bring it warm, but don’t leave it out at room temperature for more than an hour.
Chef David Bishop, cooking and teaching until next time, may God bless.