How to Make the BEST Turkey for Thanksgiving! | Chef Jean-Pierre

Chef Jean-Pierre

19 Nov 202142:09

EducationalLearning

32 Likes 10 Comments

TLDRIn this detailed and engaging video, the host guides viewers through the entire process of preparing a Thanksgiving turkey. Starting with bringing the turkey to room temperature, the host shares a unique method of creating a 'rack' with the turkey's wings for even roasting. The turkey is then seasoned with a sage butter mixture under the skin, ensuring a moist and flavorful result. The host emphasizes the importance of not burning fresh herbs by placing them inside the turkey rather than on the outside. The video also covers how to properly tie the turkey, stuff it with fruits and onions, and apply a generous amount of butter to keep it moist. A key tip is to use a meat thermometer to ensure the turkey is cooked to perfection at 155 degrees Fahrenheit. The host also demonstrates how to carve the turkey, presenting it as a beautiful centerpiece for the holiday table. Throughout the video, the host's enthusiasm and love for the holiday tradition is contagious, making this a must-watch guide for anyone looking to impress their family and friends with a perfectly roasted turkey.

Takeaways

🍽️ Preparing the turkey involves bringing it to room temperature before applying butter to ensure even cooking.
🎯 Use butcher twine to tie the turkey wings back to create a makeshift rack for even roasting.
🍗 Gently separate the skin from the meat to tuck in the sage butter underneath without tearing the skin.
🧀 A sage butter mixture, including fresh sage, butter, salt, pepper, and orange zest, is used for added flavor.
🚫 Avoid placing fresh herbs directly on the turkey's exterior as they can burn during roasting.
🍖 Cook stuffing separately from the turkey in a lasagna pan to achieve a crispy texture.
🍎 Stuff the turkey with fruits like apples and onions, and herbs like thyme and sage for enhanced flavor and aroma.
📏 Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 155°F (68°C).
🛡️ During the initial roasting phase, cover the turkey with aluminum foil to prevent over-browning and drying out.
⏱️ Allow the turkey to rest after roasting to ensure the juices redistribute and the meat remains moist.
🔪 Carve the turkey using a boning knife for precision and to produce clean, attractive slices.

Q & A

What is the first step to prepare the turkey before roasting?
-The first step is to bring the turkey to room temperature by taking it out of the fridge about an hour before cooking.
What is the purpose of making a sage butter and where should it be placed?
-The sage butter is used to add flavor to the turkey. It should be placed underneath the skin of the turkey and not on the outside to prevent burning.
How should the turkey be tied to create a makeshift rack?
-The turkey wings are tied together tightly using butcher twine to create a makeshift rack, elevating the bird for even roasting.
What is the recommended method for cooking stuffing?
-The recommended method is to cook the stuffing separately in a lasagna pan to achieve a crispy texture, rather than stuffing it inside the turkey.
Why is it important to put the turkey on a rack before roasting?
-Using a rack allows the heat to circulate evenly around the turkey, promoting even roasting and preventing the bottom from becoming soggy.
What is the significance of using a thermometer when roasting a turkey?
-A thermometer helps to ensure the turkey is cooked to a safe internal temperature of 155 degrees Fahrenheit, preventing undercooking or overcooking.
Where should the thermometer be inserted when checking the turkey's internal temperature?
-The thermometer should be inserted at the leg joint, avoiding the breast area, to prevent overcooking and getting a true reading of the doneness.
Why is it recommended to baste the turkey with butter?
-Basting the turkey with butter helps to keep the meat moist and adds flavor during the roasting process.
What is the recommended way to carve the turkey after it has rested?
-The turkey should be carved by first removing the legs, then the breasts, and finally slicing the meat. A boning knife is recommended for this task.
How long should a frozen turkey be defrosted in the refrigerator before cooking?
-A 20-pound turkey should defrost for about 5 to 7 days, while a 25-pound turkey should defrost for at least 7 to 8 days.
What is a good way to decorate the turkey platter before serving?
-The platter can be decorated with fruits like oranges and apples, cranberries, and a sprig of sage for an appealing presentation.

Outlines

00:00

😀 Preparing the Turkey for Roasting

The host begins by introducing the video's focus on preparing a roasted turkey. They emphasize the importance of bringing the turkey to room temperature before applying butter and using the turkey's wings to create a makeshift rack. The host also discusses using the turkey's neck, gizzard, and heart to make gravy and recommends watching a previous gravy-focused video for more information.

05:02

🍽️ Crafting the Sage Butter Under the Skin

The host demonstrates how to create a sage butter by combining butter, fresh chopped sage, salt, pepper, and orange zest. They explain that this sage butter mixture will be placed under the turkey's skin, not on the outside, to avoid burning. The host also details the process of massaging the sage butter under the turkey's skin, ensuring it's evenly distributed, and mentions the option to add clove to the turkey for added flavor.

10:04

🥩 Tying and Buttering the Turkey

The host shows how to tie the turkey's legs and cover it with butter to ensure moistness during cooking. They discuss the importance of not skipping the buttering step and the use of a thermometer to monitor the turkey's internal temperature. The host also shares their preference for cooking stuffing separately in a lasagna pan to achieve a crispy texture.

15:04

🍗 Stuffing the Turkey with Fruits and Vegetables

The host proceeds to stuff the turkey with fruits like apples and onions, as well as fresh thyme. They emphasize the importance of packing the stuffing tightly inside the turkey and suggest placing a few sage leaves on the outside for aesthetic appeal. The host also discusses the use of aluminum foil during the initial cooking phase to prevent over-browning.

20:05

📈 Using a Thermometer and Roasting the Turkey

The host explains the use of a programmable thermometer, set to 155 degrees Fahrenheit, to ensure the turkey is cooked perfectly. They discuss the optimal placement of the thermometer at the leg joint and the technique of roasting the turkey on a rack with non-stick spray. The host also provides a general guideline on cooking times based on the turkey's weight and emphasizes the importance of defrosting the turkey in the refrigerator adequately before cooking.

25:05

🔪 Carving and Presenting the Roasted Turkey

The host demonstrates how to carve the turkey, starting with removing the legs by finding the joint and carefully cutting through it. They then move on to carving the breast meat using a boning knife, following the bone closely while keeping the knife against it. The host also discusses the importance of a clean work area and the option to use a cutting board with a channel to contain juices. They touch on the idea of saving leftovers for sandwiches or salads the next day.

30:07

🎨 Final Touches and Serving the Turkey

The host focuses on the final presentation of the carved turkey. They describe how to arrange the turkey on a large platter, with a preference for placing dark meat in the middle and lighter meat on top. The host also suggests using any leftover skin for additional presentation and flavor. They recommend garnishing the platter with fruits, cranberries, and sage for a visually appealing result. The host concludes by encouraging viewers to take their time and enjoy the process of preparing the turkey for a festive occasion like Thanksgiving.

Mindmap

Keywords

💡Roasted Turkey

Roasted turkey is the centerpiece of many holiday meals, particularly Thanksgiving. It involves cooking a turkey in an oven with dry heat. In the video, the host demonstrates how to prepare, roast, and carve a turkey, emphasizing the importance of room temperature, sage butter under the skin, and a glaze for a flavorful result.

💡Sage Butter

Sage butter is a compound butter made with fresh sage, butter, and sometimes other ingredients like garlic or lemon zest. It is used in the video as a seasoning that goes under the turkey's skin to infuse the meat with sage flavor while roasting, enhancing the overall taste of the turkey.

💡Glaze

A glaze is a thin, shiny coating typically made from a mixture of ingredients like sugar, vinegar, or fruit juices that is applied to the surface of food, often meat, to give it a glossy appearance and a burst of flavor when cooked. In the context of the video, the glaze is mentioned as a component of the turkey recipe to create an 'amazing' taste.

💡Carve

Carving refers to the process of cutting up a cooked turkey into portions for serving. The video provides a detailed demonstration of how to carve the turkey, which includes removing the legs, joints, and breast meat, and arranging it neatly for presentation. This step is crucial for a visually appealing and easily served dish.

💡Thermometer

A thermometer is a device used to measure temperature, and in the context of cooking, it's essential for ensuring that meat is cooked to a safe internal temperature. The host of the video uses a thermometer to check the turkey's internal temperature, aiming for 155 degrees Fahrenheit, to avoid overcooking and to ensure doneness.

💡Gravy

Gravy is a sauce served with various dishes, especially roasts and steaks, and is traditionally made from the juices that come out of meat, especially beef or turkey, when it is roasted. The video mentions making gravy with the turkey's drippings, although the focus is more on the turkey preparation itself.

💡Basting

Basting is a cooking technique where liquid, such as butter, broth, or in this case, sage butter, is periodically applied to the surface of the meat during the cooking process to keep it moist and add flavor. The video script implies that basting is not necessary for this particular turkey recipe due to the sage butter and glaze application.

💡Butcher Twine

Butcher twine is a strong, natural fiber string used in cooking to tie together different parts of meat, such as a turkey's wings and legs, to hold its shape while cooking. In the video, the host uses butcher twine to create a makeshift rack with the turkey's wings and to secure the legs after stuffing.

💡Roasting Pan

A roasting pan is a large, deep pan used for roasting meats and vegetables in the oven. The video features the use of a roasting pan with a rack, which is essential for raising the turkey off the bottom of the pan, allowing for even cooking and easier draining of fats.

💡Defrosting

Defrosting is the process of allowing a frozen item, such as a turkey, to thaw and return to a temperature that is safe for cooking or handling. The video emphasizes the importance of properly defrosting a turkey in the refrigerator, which can take several days depending on the size of the turkey.

💡Presentation

Presentation refers to the way in which food is arranged and styled for serving. The host of the video pays special attention to the presentation of the carved turkey, discussing how to make it visually appealing for serving at the table, which adds to the overall dining experience.

Highlights

The video provides a comprehensive guide on how to prepare, roast, and carve a turkey.

A sage butter is placed underneath the turkey's skin for added flavor.

The turkey is brought to room temperature before applying the sage butter.

The use of butcher twine to create a makeshift rack with the turkey's wings is demonstrated.

The importance of being gentle when placing the sage butter under the skin to avoid cracking it is emphasized.

A glaze is made with butter, sage, salt, pepper, and orange zest for an enhanced flavor profile.

The video recommends massaging the sage butter under the turkey's skin for even distribution of flavor.

Stuffing the turkey with fruits, onion, and fresh herbs is shown as an alternative to traditional stuffing methods.

The presenter prefers to cook the turkey's giblets separately to make gravy.

A method for tying the turkey's legs to keep the shape intact during roasting is presented.

The use of aluminum foil during the initial roasting phase to prevent over-browning is discussed.

A digital thermometer is used to monitor the turkey's internal temperature for doneness.

The turkey is seasoned with salt and pepper on the outside after the initial roasting phase.

The presenter discusses the importance of defrosting a turkey properly in the refrigerator before cooking.

A removable rack is used for easy transfer of the turkey to and from the roasting pan.

The process of carving the turkey is shown, starting with removing the legs and then moving on to the breast.

The presenter shares tips on how to present the carved turkey on a platter for an impressive table display.

The video concludes with a reminder to enjoy the process and to have a fabulous Thanksgiving.

Transcripts

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Related Tags

Roasted Turkey Cooking Guide Thanksgiving Sage Butter Glaze Recipe Carving Tips Holiday Feast Food Preparation Cooking Techniques Video Tutorial Family Tradition