An Easier Roast Turkey (That Uses a Tool for Pizza) and The Best Way to Boil Corn (Don't Boil!)

[@Semiam1]

One of the most underrated cooking shows on TV

[@nickcpv]

Why underrated?

[@stoneysscapes7544]

? For this show to be on 22 years , 541 episodes & 2 monthly magazines .... Millions of dedicated followers that would suggest otherwise ....maybe not celebrity chefs? But no way are they or Americas Test Kitchen under rated since ( August 4th 2001) ❤️💙

[@marclegarreta]

It’s my go-to! If you don’t have the app, get it. Beyond worth the money!

[@janecopp-suggs6168]

Used this recipe yesterday (11/25/2021). Baked a 19 pound turkey (not a 12 pound as shown in the show). Thawed a frozen turkey for 6 days, then after the salt/sugar rub - waited 48 hours before baking. Followed recipe exactly (except no description of how much all purpose flour used for gravy (we figured 1/3 cup). Oh, since our turkey was larger than the 12 pounds used in the show, I checked temp of bird using an instant read thermometer (which at 90 minutes into the 325f baking portion was about 15f too low). waited another 30 minutes and the temp was 160f (breast meat) and 168f (dark meat). Pulled bird then. Temp rose for another 15min to exactly the levels required. GREAT recipe!!!!

[@7hoopdawg]

I'm an old bachelor and I can't cook. But your videos help me prepare my meals and now people think I can cook! Even though I still lack some skills, I have learned many things. Thank you!

[@annieh2900]

I can't cook either,,, everyone calls me Ann can't cook,,referring to Yan can cook ( a cooking show)..I'm binge watching, and writing down recipes ,hopefully can cook one or two things from this amazing channel.

[@IngaHicks]

I used many recipes from ATK and I can honestly say, none have failed. The best tip I ever got was to brine my poultry; a dry brine or wet brine, both work. There is a definite science to everything they do here and they all work, if you follow the directions, and it all comes together and makes sense.

[@punkem733]

Both work but a dry brine is worlds better. amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining-flavorize-moisturize

[@AmericasTestKitchen]

So glad to hear it! Thanks for being a fan, happy cooking!

[@a.barnard3205]

MOST of ANYTHING you buy, poultry-wise has already BEEN brined! YOU, brining it AGAIN, is NOT going to make up for the fact that YOU don't know HOW to COOK......in the FIRST PLACE!!

[@a.barnard3205]

Excuse me, but a BRINE is "wet" and a RUB is "dry".

[@davidbergin6184]

That’s been my experience as well. I find ATK recipes range from very good to blow your socks off great.

[@mikepbm]

This is the best turkey I ever cooked. Thank You Test Kitchen. Came out perfect and was so moist and skin very crispy. I am trying to adept it to a whole chicken today we like it so much. For those who are complaining about to room in fridge you have to give up something to get the very best tasting Turkey ever.

[@ytreece]

Agreed, totally worth the fridge space. Thankfully it’s cold where I live by Nov so my enclosed back porch makes a perfect “fridge” for a lot of stuff (not the turkey).

[@cpusateri]

Ok, followed directions to the best of my ability. My family loved it. My wife wanted a traditional stuffed turkey, now she is happy that she did not push it. As Mr. Tomliinson puts it: "'most underrated cooking shows on TV" My family says, the best turkey I ever put together.

[@CaptainQueue]

Best turkey and gravy I ever made and have been cooking the turkey about 15 Thanksgivings now. Before seeing this I had purchased a 19 lb pre-brined Butterball turkey which says it already has a 4% brine solution. So instead of adding salt and sugar, on Thanksgiving morning I made a light rub of 1 and 1/2 cup mayonnaise and 1 Tbl of poultry seasoning, rubbed that over and under the skin, all over. In the cavity I put in a large handful each of chopped onion and carrots, heaping tablespoon of thyme and 1/2 stick butter, rubbed inside with some of the butter (the carrots and onion you don't eat, they are only to catch the bitterness of all that thyme). So I intentionally did not add more salt. For presentation I sprinkled on rosemary and thyme sprigs on top before baking. Otherwise followed all the drying, pizza stone, foil, pan, baking, temperature and gravy instructions.

[@paulsylvester1394]

It is New Years Day in the year 2021. I chose to make a turkey for dinner and used what I learned in this segment. I should have watched this sooner as the turkey did not get one or two days off seasoning and had to settle for 3-4 hours! The 15 lb turkey was great and the gravy was wonderful. My family loved it and I am very happy! Thank you so much for teaching me some new things as always! All of you in the ATK team and the CC team are just wonderful! Thank you and best wishes for a great 2021!

[@jopatterson8712]

I like watching all the shows on pbs. Lots of tips. 😊. You gotta test this out. Don’t peel the corn and toss it in the microwave until it feels tender. The husk adds more flavor. Gotta use hot pads to peel it when it’s done. The silk falls right off. No water needed and the butter clings to the corn better without the added water. Enjoy

[@SrLouise]

Jo Patterson, i did that for decades :) Then i tried putting the unshucked corn in steamer basket in Instant Pot ~ You can do more at a time, they cook super evenly ... and you haven't nuked away any nutrients (that can be an issue with micros).

[@710LENNY]

For years now, but I cut the top off and the bottom just into the kernels. Then nuke for 2 minutes per ear and let them rest for a few minutes. Then you can hold them in a clean tea towel and mutter hot, hot, hot while you take the husks off. When in season, I do the cutting bit and freeze them. Thaw and nuke. The cob gets a bit soggy, but you don't eat that anyway, and it tastes like you just picked it.

[@ratlips4363]

ATK has been my go to channel on TV for years. So glad to see you on KZbin. Makes for easy searches. However, I still buy my printed version so I can take it with me to friend's houses for them to read and catch up. Ya can't beat the articles. Thanks ATK...you are the best

[@AmericasTestKitchen]

Thanks for being a fan! Wonderful to hear.

[@italobambino43]

Love America's Test Kitchen! Love Julia and Bridget! I've watched ATK since the late 90's, learned so much.

[@nickjeff5409]

These ladies teach us guys how to cook things that we would otherwise leave to more professional cooks. I watch and think to myself "I can cook that"! Other shows are way too fussy and technical for us mere mortals. Obviously, there is a place for them but not for us us!! Keep up the good work "America's Test Kitchen". We're watching and learning!!!

[@AmericasTestKitchen]

Thanks so much for watching and being a fan, it means a lot!

[@doreenlang1040]

Nick Jeff aq

[@JCosio-bs9xr]

Pander to the female gender much Nick? As it occurred to me, up till about 16 minutes into a 22 minute video, it was a man that was showing us how to cook the centerpiece of Thanksgiving dinner. Don't throw men under the bus for brownie points.

[@KelticMist]

I like that the recipes are tested. I spent an hour of my life yesterday making a dessert (granted it was low carb/no sugar) and it was terrible. Bad recipe. I tested it. And tossed it! LOL. ATK & Martha Stewart are my go to recipes because both test recipes in advance to ensure success. Happy Thanksgiving All! I am trying this pizza stone idea today - but I am sticking to some of my own tried and true methods as well.

[@KittyGoldPaint]

@@JCosio-bs9xr Saying that they're throwing men under the bus is a bit of an exaggeration; no? You sound agitated Sir, did you not get enough of your daily dose of "Sexy Mandarin lessons" today?

[@travislamarrsimpson6269]

I LOVE, LOVE, LOVE. AMERICA'S TEST KITCHEN AND COOKS COUNTRY!!! THANK YOU FOR BEING ON TELEVISION, ONLINE AND IN MY LIFE!!!

[@kristenragle7372]

I love watching Becky Hayes! I would love to see her on her own show! Give her more airtime!!!

[@paprika1951]

ATK on KZbin! Wahoo! I adore you , Ladies, and all your helpful friends AND all you wonderful recipes - now what a pleasure to have you on this accessible platform.

[@judyweeks3]

Made this Turkey recipe for Thanksgiving this year and it came out awesome! One of the best, juiciest bird I've ever had and so easy. Will do it again.

[@EricValor]

Putting spiced herb butter under the skin right before cooking also ensures moist tasty turkey (works great for chicken too).

[@chrisdarry-roseelrod4481]

I butter mine as well.

[@yoly507]

Yes makes it delicious

[@KatarinaS.]

Yes, this is what I do as well

[@milfordcivic6755]

Mmmmm....butter =)

[@robertmcelfresh1031]

But the 15% water in the butter sogs the skin and REDUCES the browning. I love the butter taste but perhaps making brown butter by cooking the herbs in the butter and letting it cool might work better?

[@garyleslie9744]

When are you having a marathon of your show it's just that good .

[@protocolofficer2629]

I learn so much watching you guys and the “team” so every time I see that you have a new video, my mouth begins to water🤪. Thank you all for the corn recipe, as well as the turkey but one more thing. I have a better understanding of oven thermometers and can’t now wait to use my new one. Cheers, Colin.

[@AmericasTestKitchen]

Thanks for being a fan and watching, happy cooking!

[@joannekucks4343]

I cook for one and prefer the roast in the bag method. I sprinkle flour and chopped onion/carrot/celery on the bottom and drop in the turkey bag plus the neck (great snack). I put rosemary/S&P/choppedParsley and two lemon halves inside. I fry chopped heart/gizzard/liver in butter and put in the gravy from a packet. The meat falls off the bones and I mix the cut up light/dark with skin/veg (toss lemon) and freeze in quart containers. Sometimes I vary the spices/herbs. I cook the turkey by the bag instructions. Great leftovers. Yum. 🦃🥰

[@Avacarho]

I have been making my Thanksgiving turkey the same way for 35 years with only 2 ingredients: turkey and salted butter. I cover the wing tips with aluminum foil and tent my bird for most of the cooking time to get a perfect succulent bird. I currently don't have a cooking stone but I'll definitely try this recipe if I ever get one. Thanks, ATK for all your wonderful recipes and equipment recommendations.

[@daviddoyle543]

When roasting my turkey I cover it with cheesecloth soaked in melted butter. It turns the turkey into that classic mahogony brown. Never fails.

[@larrysmith2638]

David Doyle Yummmm! My sister-in-law does that.

[@joeymama4666]

Martha Stewart made that popular.

[@jenmidwest8026]

@David Doyle...thanks for the information ....I am going to try this on Saturday. :-)

[@c_farther5208]

I knew someone who did that, you're right, beautiful cooking.

[@Taylor101310]

10:23: me having a 💩 after eating to much at thanksgiving

[@TK-qu1ht]

Hello! I've cooked Holiday Meals for many years. Now I am old. And passing cooking on. So I sent this vid on to my niece. She is cooking the Turkey this year. But has never roasted a Turkey. So hopefully this help.

[@h.c.4232]

Good luck, mate

[@ananouri3583]

Yea, Becky's back and she's got a snazzy new do! She's got to be the jolliest person in that test kitchen.

[@rhanashelly58]

I really like Chris , but I am enjoying the show more now. I like all of the different chefs. You are all really wonderful and the new shows are fantastic !!! Thanks so much for all the info.

[@lonahansen4990]

If you want to see Christopher Kimball, watch Christopher Kimball's Milk Street on your local PBS station.

[@Forevertrue]

I really liked the Turkey segment. Excellent gravy and Turkey. The corn idea was great!!

[@sharonmitchell5695]

The corn cooking technique is brilliant! It solves how not to over cook the corn while keeping it warm for serving. Thank you!

[@brettcody76]

0:07 The best Julia moment ever!

[@Niftynorm1]

I have become the designated special occasion cook in our family and I like to mix it up a bit (although a couple of siblings insist on "Tradition"). ATK always gives me new ideas or variations that I can slip in or play with. I got the most flack though when I made a boneless turkey ala Jacques Pepin. LOL It was the easiest bird to carve though. Thanks to ATK I am already planning ahead this year.

[@TheVetusMores]

Yet another excellent method of roasting turkey (everyone has their favorite, and this is as good as any other). But I have found that _steaming_ corn on the cob works best, because none of the flavor is lost into the water. (Actually, soaking the raw, unhusked but de-silked ears in water for half an hour and then *grilling* them still in the leaves is even better!)

[@barbaravick5634]

CM Rosary ewww, did that, don't like eating worms

[@TheVetusMores]

@@barbaravick5634 Worms? You're doing it wrong ... whatever it is you're doing ... 😬

[@hughhaefner5486]

Referring to corn on the cob, to start the most important part, purchase corn that has the yellow kernels that are not super yellow. Choose the variety that is almost milky yellow in color, that is light yellow color kernels. Bi- color corn that has this particular light yellow color is tender and has no fake sugar taste to it. I get mine from one of two farmers here in Michigan that only sell that particular strain of corn right from the fields behind the farm and the honor system money deposit container is on the covered wagon that the corn was put in upon that mornings picking. Getting that particular strain is nearly impossible to get from a grocery store unless they have their own local supplier, but even then, the most abundant is the deep yellow and white and it tastes good but not as good nearly as this particular strain I swear on only using. It's so tender and naturally sweet that it only takes minutes to boil or let stand in previously boiling water for 10 minutes. It's the particular strain of the corn that is most important.

[@conniecrawford5231]

Hugh Haefner What is the specific variety name of this corn? Ask the farmers if you don’t know, then post it here.There are dozens of variety available for most veggies.

[@hughhaefner5486]

@@conniecrawford5231 I will ask the farmer.

[@punkem733]

I had this baking stone. I picked up a stainless steel stone that is so much better. Se how the middle/bottom of the bird is pale? That is why I use a cookie sheet with a 1" rim when I do cook one in the oven. Heat seems to travel all around the bird, and it doesn't trap steam like the walls of a roasting pan can.

[@auberjean6873]

Makes a lot of sense, PUNKem733!

[@7752]

I can tell they had to edit out a few clips of Dan laughing at Julia’s turkey jokes 😂 love it

[@garden4life622]

Great tip about seasoning under the skin. I also never have used sugar but that sounds like a good idea. Trying both of these tips this year!

[@SarahLizDoan]

This is such a great episode and perfect for Thanksgiving! Imho though the gravy was so complicated, I make homemade gravy every year and it’s never this consuming or lengthy in steps. I’m sure it’s delicious but it’s intimidating. Great information though and love these videos.

[@kriskay6]

Agreed!!

[@gentlemindmom]

i put a clean washed apple inside the turkey as it cooks along with fresh herbs it is always juicy never dry and butter under the skin,

[@jerryhubbard4461]

For the turkey with moisture through and through in all pieces, you can't beat the cooking bag.

[@TheVetusMores]

The bag does guarantee moist turkey. I just don't like that it's well-nigh impossible to get that golden brown exterior. Now, of course that doesn't matter if you're going to carve it before serving -- but if you like to carve it in front of others, then other methods (like brining) ensure that same level of moistness.

[@jerryhubbard4461]

@@TheVetusMores all in what you like. For me, taste is everything. If you use the cooking bag, toward the end, you can open the bag and allow it to brown some. Carving at the table for show just don't cut it if you really want good meat. Chef Jerry

[@terribethreed8464]

I don't use my giblets for gravy. I make a simple homemade stock for my cornbread stuffing (not the mushy cornbread dressing you see most Southern cooks make). I make a big cast iron skillet cornbread dried out a little & seasoned croutons with chopped green bell pepper, onion & green onions, fresh garlic, all sauteed, a couple of eggs, my stock, fried Jimmy Dean hot sausage s&p & sage. I season my giblet stock with s&p, sage, a bay leaf, fresh garlic & onion. I cut up the giblet meat for the dressing & mix everything together gently so as not to break up the cornbread chunks too much & maybe a little milk if I run out of stock because it makes a big bowl of dressing, like the stainless steel big bowls. I make enough to stuff the turkey with enough for a pan left over to bake. I make my gravy from the turkey drippings in its pan. I know what you're going to say about stuffing the turkey but I'm 66 year's old & forth generation, 5th counting my kid's, who's made this stuffing the same way & none of us have ever gotten sick from stuffing our turkey's. The only thing I've changed up is the Jimmy Dean hot sausage from regular sausage just to add a little heat. Try it you just might like it. It's always been a crowd pleaser at our holiday dinners & everyone asks me for my recipe.

[@HowManySlams]

As they were rolling the corn in the butter it occurred to me that a compound butter could be made with the chili lime mixture, reshaped into a standard cube and THEN roll the corn. Nice even distribution. Yum!

[@semco72057]

I love the look of the turkey and how it wasn't dry, and the corn cooked the way it was is great also and I have to remember that when cooking my dinner for Thanksgiving.

[@annsmith7207]

No! Never! Steam your corn using the same steamer you use for steaming vegetables. Just use exactly the same method for steaming vegetables -- steam for 4 - 5 minutes -- remove from steam and place on a platter and cover with foil to keep warm. Then add the next batch of corn for steaming. The corn will be bright yellow, far more nutritious and a bit of crunch. You will never boil corn again. Also, place a stick of butter, add in whatever additional ingredient works for you like chili power or salt as examples -- into a pan and warm it until it all reduces and serve on the side as a passed condiment. Or separate it (this is too formal for me!) into small individual bowls so everyone has their own! Enjoy!

[@myrtlelau4054]

I loved the lesson on roasting a turkey and making the smooth gravy. Thank you.

[@paulcousino8773]

I cut the back out of the Turkey's and put butter and herbs under the skin and also season the underside the day before..I usually cook it the night before on a bed of onions, carrots, and celery (M. Stewart recipie) and warm it up gently in the oven to reheat it

[@greg6107]

Dan Souza, you the man, mind boggling

[@marcdarby7825]

I followed your instructions to the letter. The salt never went into the turkey (and it sat in my fridge for 2 days, and YES it was thawed). Also , the baking powder REALLY did not work out AT ALL. It just congealed on the skin and I literally had to wipe it off. The turkey did cook great, and that part I will always do. But it was so salty!!!! Will try a lot less, and maybe just use table salt next time. And definitely NO baking powder/oil glaze.

[@schwubs]

I don't know what I'd do without y'all. Happy Thanksgiving

[@isitmondayet]

I TOTALLY agree with the 160 °F final cook temp for the breast. However, I believe pulling the Turkey out at 157 °F is best especially for a 30 min rest period prescribed here (I start carving at 20 min).

[@grievousangelic]

Sister Schubert's rolls. Best ever!

[@ytreece]

Classic in my house! Maybe someday I’ll make my own but meanwhile...

[@Know-How-Now]

I tried this method with thawed frozen 16 lb butterball bird. I skipped the salt under the skin, the frozen birds are usually brined. I presumed a 16lb turkey would take longer than the 90 minutes for the last stage of roasting. When I checked at 90 minutes the breast was 185 and legs 195 degrees. When I carved the bird, I found the meat at the thigh joints was a slightly under cooked. I did thaw the bird for 5 days in the fridge. There were still some blocks of ice inside the main cavity. Next time I will thaw it 6 days. I do think that the method cooked both the dark & light meat evenly.

[@melissaquinn1463]

My family makes a little batch of stock from the neck and giblets. It simmers away as the turkey roasts. By the time the bird is done and the drippings are separated, the meat has been pulled from the neck and the giblets minced. All of it goes back in the stock with a slurry of corn starch. Yes, we like a chunky gravy. Midwestern cooking, yum yum!

[@auberjean6873]

The best!

[@bloodgain]

Despite it being the USDA recommendation, leaving it in the oven to 165°F seems kind of high for white meat. If the inner part is that high, the outer parts will be much higher and will come out dry. Moreover, carry-over on a large piece of meat can be as high as 10°F. Therefore, you're best to stop no higher than 155°F -- personally, I shoot for anything over 150°F -- unless stuffed the bird (be smart and *don't* -- or better yet, spatchcock it). The inside of the meat will stay hot enough long enough to pasteurize it. Also, although it's a bit of work, a side benefit of spatchcocking is that you get the spine and trimmings to make turkey stock for your gravy and to add to your cornbread dressing. I also freeze the leftover bones from my roast turkey to use in next year's stock, or just make stock from them and freeze that. I make a dark stock in my pressure cooker, and it's the best thing you can do to take your turkey and dressing dinner to the next level.

[@bloodgain]

They're based on the instant-kill temperature for likely pathogens, though they have been slowly revising them over the past few years to account for other factors. But if you hold most things at a slightly lower temperature for as little as a minute, that can also result in pasteurization. But yeah, they're trying to make sure _commercial_ food is safe for everyone, including people with weakened immune systems.

[@thisismagacountry1318]

Instructions unclear, I spatched my cock and now it's stuck in the Turkey.

[@devinthomas4866]

crap that's funny

[@a.barnard3205]

Leaving it IN the oven TO 165 is where most folks fuck up. Pull at 155 and let rest TO 165 DF! But, YA KNOW, I can keep the LEG SECTION more in line with the BREAST SECTION, temperature-wise, with just ONE SIMPLE TRICK!!! Can anyone HERE guess what that "One Simple Trick" is? If you CAN'T, then you don't belong here! And NO, sorry, but it isn't turning your turkey into a friggin' "FACE HUGGER".

[@joeymama4666]

A. Barnard What the hell is wrong with you?

[@dgmisal1979]

Shielding the bird w bacon works super well...

[@lorenaballou4513]

I'll have to try that turkey recipe in about 8 months, but I'll try the corn trick this summer. Yum!

[@elizabethshaw734]

One pie grown and canned in my home state. :-) my mother's Bell stuffing was delicious! She used two sticks of butter and grated Apple lots of celery and onions fresh thyme nothing better.

[@Phoenix85006]

The turkey, gravy and corn on the cob all looked amazing but the most delicious part of the show was Dan Souza!

[@grannysweet]

Thank you!! Checking your oven temperature is such a great tip.

[@ruthfannin9990]

I made this turkey! I used an organically grown 15 lb free range Bowman & Landes Turkeys from a local farm. I only changed 3 things. . 1. No pizza stone. I have one of those half size ovens and wasn't able to locate a pizza stone that would fit. 2. I stuffed the turkey with a bread stuffing 3. After the initial 45 minutes on 425 F and then 45 min on 325 F I took off the foil and basted the top every half hour with pan drippings. I also squirted some of the pan juice into the body cavity where the stuffing was. It took a little longer to get done. I didn't take it out until the meat was about 20 degrees hotter than recommended. The turkey breast felt dense and "not done" when I inserted the temperature probe and I was a little afraid that it wouldn't be done. I finally took the turkey out of the oven. I let it rest on the back of my stove where it is warm for about an hour. It was amazing !!! The skin was crispy and brown. The dark meat was juicy and the breast meat was so tender. It took a little planning and honestly -- that naked turkey sitting in the fridge for 2 days was just plain weird-- but in the end it worked out great. Thanks America's Test Kitchen !!!!

[@onellapiyatilake8672]

I love how they are using Alton Brown’s method of how to keep the white meat moist with that foil tent. Especially because this method was from a really old Alton Brown episode!!

[@wandawilliams3110]

I began watching your show, on my local PBS station. Then as luck would have it.. I found you on KZbin, What a break. The turkey know how, and the corn too. Can I just say "thank you". I have subscribed and I hit that little notification button too. I'm about to have a test kitchen marathon of a day.. While laying around, with a swollen ankle, from trying a yogi move, wrong.. Best holiday to all the Test Kitchen staff, and employees. Please keep up the great work.

[@auberjean6873]

Feel better soon, Wanda!

[@theUrbanJoe]

This method works very well!!Every bite was delicious 😋

[@stevenkukene9970]

Thank you! The test Kitchen cook book has transformed my quest for soup perfection. Psyched to try more. Did I say "Thank You"?

[@Lolalogo]

The corn recipe will definitely be a game changer!

[@johndoe-wv3nu]

Insta pot

[@vinodmenon6498]

Turkey is a item prescribed for me-it cool for anyone with problems of cholestorol guess this doesnt add up to their health problems as I have-though I have not much cholestorol-have to choose food thats suitable for me-and this is definitely what the doctor ordered- have had turkey luncheon meat and its also a thanksgiving item also.☺❤💋.thanks,vinod

[@dolmadakia]

Great tips and techniques. This has a real 80s infomercial rehearsed feel to it.

[@hedbangcentral5334]

I tried this version last Thanksgiving and now have it bookmarked. No need to look further. I did stash a couple sliced onions and some herbs in the cavity though.

[@MrSurfferchik]

I love Thanksgiving!🤗🦃 Thank you for this great video. I will try this turkey recipe this year, also cool way to do corn!

[@francesfisher795]

I love ATK! Now it's on KZbin, YAY!!

[@HighKingTurgon]

Now, with all the carryover you'd get from that 45-min rest, you ought to take it out when you're registering 145-150f internally. It'll be at a safe temperature for long enough, and so much tenderer!

[@jkledis]

I could eat Turkey all year around!

[@lockergr]

Jim Kledis I wish restaurants would actually offer it up. I think it would sell REALLY well. I know it's only one place in my entire town where you can get turkey on the daily.

[@mochacream3923]

My fave is turkey wings.

[@lockergr]

mochacream I'm getting these wings for my Thanksgiving dinner per your recommendation! I pray I love them!

[@mochacream3923]

I like mine to be brown, but yet very tender and skin sort of tacky. Your usual seasonings, rub butter on skin, then add a little water at bottom of pan. I dont like water to cover the wings and disturb my seasonings. Then I add sliced onions all over the top of the wings. Extra aromatics and I think it helps with moisture too. Hope this helps. Cover with top or foil. Then about 45 mins later take cover off; if you would like them more brown or crspy. 350 degrees, sometimes I even use barbq sauce. Enjoy.

[@conniecrawford5231]

lockergr You must not live near a Cracker Barrel restaurant. Every Thursday the offer turkey, dressing , cranberry sauce , gravy and biscuits/ cornbread plus one side(‘I choose mashed potatoes and gravy) for $5.99 on their lunch special. I eat turkey at least 50 weeks a year. Their gravy is great and you can get extra gravy just by asking! I love my Cracker Barrel!

[@aronvic2627]

I love how Julia makes Dan laugh when he's "massaging" the bird.

[@deb3834]

hello! loved the turkey, gravy, and the corn. I agree with the oven thermometer too. gotta get one of those grease seperators.

[@ytreece]

That grease separator is awesome!

[@lindabuck2777]

HAPPY JOYFUL THANKSGIVING WITH BLESSINGS OF LOVE!!! I LOVE watching you guys and gals. I’ve tried a few tips for turkeys but I gotta say this one with the dried out skin?? Umm no. Skipping the brining water is easier but then that’s just seasoning really by any name. I’m puttin the bird in the oven, setting timer, and able to visit with family! Here’s to perfection! Lol

[@Pjparty69]

Hi, Love watching you ladies. Keep up the great work America test Kitchen.

[@izzabellamargaretrhodes5800]

Biscuits and gravy I have my favourite gravy made with bacon stock and I would love to have a great recipe for the biscuits I enjoyed your video so educational and thank you for the share Hugs and cuddles from Milton Keynes UK

[@miriamrojas6942]

Always love it.

[@annek1226]

Darn, now I want corn on the cob and it’s 1 in the morning!

[@NewfieLawNerd]

Where I’m from we put the neck and giblets in the roasting pan with the turkey. We also use summer savoury instead of sage or thyme

[@williamking8033]

My roast turkey turned out GREAT! Thanks for the tips and recipe.

[@kevystead]

I'm very interested to try this turkey recipe.. I've had mom's turkey for years with it stuffed and it's of course AWESOME! but I always found it dried out to much. Fast forward and for the last 2 years at Christmas did Gordon Ramsay method.. Total WINNER! but this also looks great. It's true about getting under the skin and covering breast for even cooking. I'll try this recipe for this Christmas!

[@JamieWardHD]

Similar to the Alton Brown Turkey Triangle - which is foolproof and simply amazing. Until I learned how to spatchcock a bird. Hands down the best and fastest way to cook a turkey.

[@itburns5756]

Jamie Ward plus you get to say "spatchcock".

[@seichorn4079]

agreed. for years I used a bag with the turkey upside down. last year I spatchcocked it and it roasted perfectly.

[@Dark00Wolf79]

Need more Becky. She is not on enough shows anymore.

[@elizabethshaw734]

Whoever worked originally on corn science must have never picked an ear directly off the stock and eating it standing in the field raw. It is utterly delicious!

[@sophiaschweiger9934]

I love it when you say shimmer.

[@reginalechleitner6685]

Yeah for your channel! Thanks for all the work. The corn was so easy! Can't wait to try the turkey....

[@terrybradford3727]

Going to try part of this technique next time I make turkey. I normally vertically roast mine on a Fosters can. Beer can chicken but with turkey.

[@brendanstanford5612]

Terry Bradford. I used to do beer can chicken. I can't remember who tested it, (some grilling company) but they did a blind taste test and the beer birds never won. Always less juicy and flavorful. Beer can birds definitely have a placebo effect.

[@terrybradford3727]

@Brendon Stanford. I always brine my birds before i cook them. For chicken, I do like it for "presentation" but for turkey, i think it cooks it real good. The dark meat stays closer to the heat for cooking and I normally put a foil shield on the top of the bird half way through to get a nice crispy skin.

[@terrybradford3727]

@joe Ees. Don't know who meathead is, but i have never heard of any scientific studies saying that it is unhealthy.

[@johndifrancisco3642]

I have a problem with the resting. My family likes it hot and stands around like a bunch of vultures! I'm lucky if anything can rest for 5 minutes. Also we like chunky gravy so I chop the giblets up small and pick the meat out of the neck (SO sweet) and add it all in. That was one beautiful turkey Dan! Thanks for the tips on the skin.

[@leaflover9625]

John Di Francisco My family is the same way. Every one crowds into the kitchen as soon as the turkey comes out of the oven. Getting the gravy made and the side dishes hot is a challenge!

[@teresaorourke3083]

I love you guys and I love that you’re on KZbin thanks a lot

[@ChefsBackyard]

I always learn so much from your videos. thank you so much

[@2dasimmons]

uThe MOST DELICIOUS dressing....stuffing... I've ever had is a CORNBREAD (NOT JIFFY) OYSTER DRESSING that was delicious and my mother used to make with so many requests for recipe. It was SO good with chicken/turkey giblets in it and lots of FLAVOR.

[@scotthaun8582]

Here's the secret to the best corn: add 1" of water and a splash of milk to the pot. cover and heat. its super easy because you can let it go for 5 minutes or 30 and you still get great results.

[@conniecrawford5231]

Scott Haun My friend adds milk but I thought it made the corn taste mushy. She added more than a splash, though!

[@denisevaldez]

Thank you so much for all your tips and tricks. Love your show!!

[@Rebecca-dm5ul]

Love seeing Julia. Going to try the corn non boiling method, normally steam but this seems easier

[@AmericasTestKitchen]

Thanks for being fan. Let us know how it goes, happy cooking!

[@taigaforest..]

I've posted this question still haven't found an answer. Bridget puts chicken in the oven then finishes it on the stove top while it's sitting resting she uses the drippings with butter herbs and I think lemon or not I just don't know so that's why I need the recipe from beginning to end. The video is with Julia

[@skipgeel]

You are entertaining and educational! Well done! I'm subscribed and will continue watching.

[@gmoops8986]

I have had great results as in the demo. If it might sit for a while I would pour off most of the water and keep warm/hot. Then turn attention to the chx, burgs, steaks, salmon. Or if y'all's gots a prime possum or raccoon, it's all finger lik'n good. Pass the biscuits, please. A method that has served me well for 50+ yrs, is to put a bit of butter(real butter) on the rim of my plate then using my knife to knead in the desired salt and pepper, or???. Much tidier than rolling in oleo, state fair style. Just my opinion. Corn on the cob is a delicacy, not to be messed with, yummm!

[@Streamerbean]

I wanted to say I am loving these videos!

[@AmericasTestKitchen]

Thanks for watching!

[@stanervin6108]

Published twenty months ago. Just now got the notification. KZbin Notification Squad: Shame, shame! 🦃🌽🌽 Edit: 12:45 nooooo! Not water! Broth. BROTH!

[@dominiquesugarbroad1683]

Recommended is water because the drippings are already very salty. Check @ 13:23 min.

[@marizensoul8410]

ive never had a problem with corn, but i'm going to try your method to save space on the stove and time .

[@atlenebartolino8923]

Brlliant. Can't wait for Thanksgiving. Corn is toooo awesome!

[@palomahealing5073]

Ahhh... my 2 favorite girls ever!! Great Turkey..🦃🦃🦃 Happy Thanksgiving!