You’ll Never Go Back To Your Old Turkey Method After This (Part 2)

[@thatdudecancook]

Later this week I'll have gravy and mash recipes and early next week a really solid stuffing recipe for everyone. HAPPY COOKING!

[@YouTubetail]

Delicious sir cook 👍🏼

[@StaceyShaf]

Any chance you can offer gluten free suggestions for gravy & stuffing, plz!?!

[@sbrunner69]

Thanks dude

[@markboyer4221]

Can’t wait .. love from Doncaster England 👍👍👍👏👏👏🤘🤘🤘

[@Green_Tea_Coffee]

@@StaceyShaf If you want something like a gluten free gravy, look at making a demi glace instead. Adam Ragusea has a turkey video where he shows you how to make a turkey demi glace. I've made it, and it's absolutely delicious.

[@ctofan]

I’ve made Turkey at TG for the better part of 30 years. Probably tried 5+ different methods of the “latest and greatest” over that span. I started the deconstructed just last year. Running the dark meat up to 205 never occurred to me and it’s the absolute game changer. Easily the best I’ve ever made. I lost my mom last year, really wish I could have made this for her. She would have loved it. Thank you, you’ve completely changed Thanksgiving.

[@asorenson316]

I'm glad I'm not the only one that was getting the turkey blessed by monks and taking it to the beach.

[@getsum697]

We did away with the monks as the last turkey didn't taste that good...we went with the Bedouin Soothsayers. The trip to the desert to find them took some time but was well worth it! The rowboat there took some time though...

[@RB..1]

I missed that step. Explains a lot of bad Thanksgiving turkeys. 🤣

[@wendy1479]

Snort-laughed way too hard at this😂😂

[@kathyforester3791]

Love it😂

[@mrhodes3140]

wait what oooh

[@colinbrash]

Last year I followed your recipe you put out then. cut it up like you said and dry brined it with your rosemary salt for 2 days. Everyone at the table said it was the best turkey they had ever had. Doing the same again this year. Thank you!

[@lordfarquad229]

Did you feel like the turkey was too cured or if it was did it matter because salt penetration was really good ?

[@colinbrash]

@@lordfarquad229 turkey was super juicy, and didn’t seem too cured to me. It was a pretty big turkey (20lbs), so maybe a smaller one would do better with less time. Looks from this video that you probably don’t even need to dry brine. But doing the salt rub part ahead of time also meant just popping it all straight in the oven on Thursday…

[@mitchellmakes]

@@colinbrash I have a 22 lb turkey this year. Did you wash off the dry brine? Or just pop it in?

[@colinbrash]

@@mitchellmakes I didn’t wash it off, but I just dry brined with the same amount of salt I would use normally.

[@TheB00Man]

A different perspective just for others to consider: I dry brined mine for 24 hours using this recipe and felt it was somewhat over-powering. I did a "test chicken" this year seasoning it just an hour before cook and felt it came out just right.

[@wjbacon]

I tried this method last year. BIG hit! Everyone LOVED the turkey. I’ve tried many, many methods over the years. This one’s THE BEST!! I’m looking forward to this year with the *updated* temperatures. Thanks “Dude”

[@thatdudecancook]

Great to hear! and the thighs cooked to 205 was really nice!

[@Green_Tea_Coffee]

I did the same thing last year, and ended up getting assigned to do the family turkeys going forward.

[@colinbrash]

Same experience here!!

[@elbruces]

Same, I actually accomplished a Thanskgiving cook for the first time ever, and was able to create a bunch of sides as well. I felt like a superhero.

[@mattastic247]

Sonny, I followed your recipe last year and it was the best turkey and gravy I’ve ever made. Hands down the best way to cook a turkey. No lie, my cooking has improved so much after watching your videos. Thank you for such great content.

[@brittnybuffalochief6459]

Thank you so much for this! My dad suffered a 🧠 injury and so now I have to do all of the holiday cooking. I take care of my mom and do most of the cooking every day. Your videos have helped so much. My dad would have loved your videos, and he would have been so excited to try this. Holidays are always so stressful, so I can't wait to try this so I can cut down on cooking time.

[@MrFowl]

Been doing this method for a few years now 10/10. The turkey is the last thing in the oven and is the least stressful thing to cook now! 😅

[@Arezzy17]

Used your method and people said that turkey was the highlight of the meal this year. The last few years had been really disappointed with my bird roasting it whole. Thank you so much for bringing this recipe to us, it was a gamechanger

[@allieandbo]

I spatchcock and smoke nearly a dozen birds every year for friends, family and obviously our meal. Been a wet brine guy for a while now. But you've really got me thinking about parting it out just for the doneness levels. Still brine and smoke but I want to experience that 150 and 205 texture. Thanks guys.

[@cindymaxwell132]

I did the turkey this way for Thanksgiving. It was the best turkey ever made! The bonus is that it is so easy to deal with after dinner too. Amazing. Never going back. Great video showing little tricks to nice, neat pieces. I will easily be able to cook a turkey during the year with no fuss. Thanks so much!

[@kylietds]

Thank you, Sonny!!!! We made this yesterday, (Thanksgiving 2024) and it was AMAZING! Everyone was raving about it being the best turkey they ever had. We did the rosemary salt version and we bought the Typhur timer. It went so smoothly. Breasts 145, thighs 205. Perfect.

[@paulschwartz2464]

THANK YOU for listing the Rosemary Salt ingredients by weight. I make this a couple times a year and have been very inconsistant with the outcome, the weights will really help. Love the content.

[@BDHO73]

Sonny! I just cooked this for my family’s Christmas lunch in Australia. You’ve nailed it! 205F on the dark meat was incredible. 145f on the breast. Such an easy and successful way to do a turkey. The gravy was also top shelf. And the rosemary salt - if you know you definitely know. Thanks mate.

[@siwula321]

I bought the Typhur last year just before Thanksgiving based on your first broken-down Turkey video. I have no regrets. It is Great.

[@savannahbuyser2322]

I made your turkey, stock, gravy, and stuffing this year and my family said that all of the above was the best that they ever had. Thank you so much for what you do!

[@pompeyexileuk205]

Obviously, we do not have Thanksgiving here over the pond, our Turkey time tradition is Christmas, which for a few years now I have avoided, purely because it always seems to turn out too dry no matter what I do. I have already used your spatchcock method of cooking a beautifully moist chicken, and that is now my go-to method for cooking a chicken. After seeing this video Sonny, you have convinced me to GO TURKEY! again this Christmas. The way you showed how to dismember the bird makes it look so easy and takes away all the doubts on whether us average non-chef types Joe can do it too. That with of course your legendary Rosemary Salt seasoning rubbed all over, and my mouth is watering already. Have a great Thanksgiving.

[@Mspurrier88]

I have generally tried a different method for turkey every year for the last 30 years! And I agree with a lot of your impressions on wet brine, stuffing garlic-herb butter under skin, etc. My wildest experiment aimed to get light and dark meat to come to target temp simultaneously (it actually worked pretty well) was to remove turkey from refrigerator and ace wrap ice bags on the breast while leg quarters came up to room temp, thereby giving dark meat a 30 degree head start. It was a pain to get the ice bags to stay in the right spot (had to use 4 inch ace wrap). So the next year, I simply turned the turkey over and set the breast meat on the bagged ice…duh. I follow quite a few KZbin chefs and I use your advice most of the time. Thanks for sharing your enormous talent and presenting it in such a disarmingly comic manner. Greetings to Marcus.

[@mikepaulus4766]

I love the wet brine for the flavor it brings. I have never dried the bird before cooking. I cut a bed of onions and celery that I put in the bottom of my roasting pan and set the bird directly on the aromatics. The extra moisture from brining fills the roasting pan and the aromatics, ripe for gravy making.

[@cheffarrel2014]

Sonny, Chef you are the Technique King. I did this method last year and it was incredible. Thanks for the update on the temps! God Bless you and yours.

[@christypeterson817]

You've inspired me. I always dry brine my turkey. I want to simplify it this year, and your video did it. Thanks so much!

[@thatdudecancook]

you won't regret it!

[@lh_in]

Made this for the fam this Thanksgiving with just rosemary salt as the brine and seasoning. Everyone loved it so much, I made it by the end of the week again, this time with the herb mix seasoning. Amazing!!! Making it again as I type this for Christmas Day dinner. Winner winner!!! The gravy is top notch, too! Thank you thank you!!!!

[@jonathanjones4189]

I forgot to leave a comment three weeks ago. I did the rosemary salt. It was absolutely delicious. Love this homemade stock which made the best gravy ever made in my family and I am the guy that doesn’t normally do the cooking. Mashed potatoes were phenomenal as well so glad I found your channel.

[@mattro4902]

I am doing the turkey for my wife's family this year (no pressure), and I have tested three different methods in the last two weeks. Wet brines, dry brines, smokers, oven roasted, and so on. I guess I'll be trying this method next!!!

[@erickropinak1563]

Which is the best methods of the ones you've tried so far? And if you do try this one, please update!

[@mattro4902]

@erickropinak1563 The best in my opinion thus far, has been breaking down the chicken, dry brining for 24 hours, then smoking on a Weber Smokey Mountain. Great smoke and a very fast cook.

[@sociopathmercenary]

So you've eaten three turkeys in 2 weeks and you still have Thanksgiving on the horizon? Somebody is going heavy on the sides for dinner. 😂

[@mattro4902]

@sociopathmercenary It's for research purposes! 😆

[@thatdudecancook]

please report back

[@eriwilliams4691]

I can not thank you enough for this video! I don't have a full size oven, and it's my first time cooking turkey this year in over a decade. Usually, my parents host Thanksgiving, but not this year. I was able to find turkey legs and breast sold separately, so it didn't take much prep to get them in the oven. Took about 2 hours to cook, and that was the least stressful part of cooking the feast. They turn out so great!

[@kJ922-h3j]

6:25 we share the same sentiment towards celery, I don’t see the point for most dishes

[@peteb2304]

According to the old Cajun chef Justin Wilson, celery is a flavor killer. I took this instruction to heart, and it has never let me down.

[@sirenknight8007]

I tried this way last year thanks to you and will never go back.❤️ I was the trendy one 25 years ago when I went to a bag and the MiL couldn’t believe I cooked a turkey in a few hours. (To be fair she was a TERRIBLE COOK but we loved her). 😂 she once asked how I got my mashed potatoes such a pretty yellow color. I said “that’s all the butter mom”. 😇🤣

[@reggiewinns9756]

This is awesome and I've adopted it to my 3rd method. I don't mind putting in the extra work 2x a year for my Fantastic Fried Turkey, My Superior Smoked Turkey and Now your Righteous Roasted Turkey... 😋 😋 😋 The expressive satisfaction create memories that leaves me with warm gratification...😊

[@pewcario]

@thatdudecancook I’ve been cooking since I was 14 years old. I followed your turkey video from last year (prior to this one being uploaded) and it was by far the best instructional video on how to break down the turkey! I’ve always struggled with breaking down chickens and turkeys UNTIL that video! I bought the wireless thermometers and they are the key in my opinion. Being able to get the PERFECT temp is worth the price and the time to break the turkey down! Best turkey I’ve ever cooked!!! Please continue to do what you do my friend! Fantastic content! 🎉

[@johnw7742]

Thanks!

[@thatdudecancook]

Thank you!

[@TeamFluidMovemint]

Fun story, I learned a lot of techniques from your videos prior to culinary school. I feel that it made my life so much easier when I went through, so thank you for that. Also, god bless your fridge. 😂

[@peteb2304]

I was very happy to find this new video on your turkey method. I really like the streamlined instructions for disjointing a bird, and the temperature tests. I followed your instructions last year, and it was the best turkey I've ever made in my life. It got rave reviews from everyone who had it. This year, I'm going to try your rosemary salt. Can't wait to taste it!

[@imnitguy]

I just prepped both; the "traditional" on the breasts and the rosemary salt on the rest. Really looking forward to dinner time! Hope yours turns out!

[@bkemp9245]

This year we did this, it’s the only way I’ll ever cook turkey again. Thank you, Sonny!

[@shanetaylor761]

I'm not great at cooking and only ever cut down a chicken before but this was pretty easy and came out better than I ever knew turkey could be. I got the thighs pretty perfect but over cooked the breast a little and they still were crazy juicy. My advice is constantly feel for the joint when you're lost. The oyster is a little hard to get without referencing the video alot but the wishbone isn't hard to get. I recommend having someone help you pause and unpause the video. Also the stock from the bones is really worth doing... that said idk what ima do with mine yet lol. I got it frozen until I'm inspired.

[@jefcook83]

First year I've ever cooked a turkey. I followed this, and now I'm turkey guy at Thanksgiving for the foreseeable future. Thanks for all the tips! This is truely the best way to cook the bird

[@IAMYOU-.]

Im literally looking up videos on cooking turkey. I watched 10 Then i gave up and looked at my subscription section and THAT DUDE CAN COOK just uploaded ❤❤❤❤❤

[@thatdudecancook]

There you go!

[@colinbrash]

@@IAMYOU-. I can vouch, I followed his method last year and was the best turkey I ever had. Lots of videos out there talking the talk, but he for sure walks the walk.

[@Lerysh]

I am cooking for my family for the first time this year and your videos on Turkey prep have been a life saver. Did a test run last week, turned out great. Dialing in the process, and this step by step breakdown video will really help.

[@dappledsunshine]

Had to come back and report on our turkey... OMFREAKINGG!! Best turkey EVER!!! Still eating leftovers and even the breast meat is STILL juicy even after being in the fridge since Thanksgiving. THANK YOU SOOOOOOOOOOO MUCH for posting this video!! Everybody's mouth had a party on Thanksgiving thanks to you!!!

[@jeffd5113]

I've always cooked my turkey the traditional way, hours in the oven and it was never dry.. I do love this way and I will be trying it for sure!!!!! Now let's go!!!!

[@theonewhowas7709]

is how most do it.. but its how hot and fast they cook it that makes it dry.. people will try and cook it fast and hot which drys it out..

[@sjgoff]

Made this last year - doing it again this year. Best turkey and method... period (sorry Alton, I love you). I like doing this the night before and refrigerating it overnight just so I have less to do on Thanksgiving day :)

[@EspressoBaby]

Oh. My. Goodness. I tried this for Thanksgiving this year. It was beyond amazing (never mind that my inexperience butchered the heck out of this bird!) I told my family that I was doing an experiment, and that there was no Plan B. They told me to go for it. I'll never prepare a large turkey any other way. Thank you!👊

[@randomreviewvideos3330]

Made this today along with your gravy, stuffing and mashed potatoes and everyone loved it. Thanks so much for posting!

[@bbcpfghs]

7:42 this is why I prefer mayo as a binder for poultry over oil.

[@singncarpenter6270]

I watched your video last year and you changed the way I cook turkey forever. I'll never go back to cooking it whole. Thank you!

[@Green_Tea_Coffee]

HA! I was just about to watch your other turkey video. I used your turkey, gravy, and rosemary salt recipes last year, and everyone loved it.

[@warforlibertyNH]

Genuine thanks for the Convection time distinction, I wish more food tubers did that o7

[@ernajuliannaprimo9745]

st wanted to tell you I ordered the Typhur Duo from your link thank you for introducing me to that, the cut up (and how to) turkey and I cant wait to see everyones face and hear their reaction (and taste) of this turkey ....and cant wait NOT to slave for hours in the kitchen just for thee turkey....! Julianna NC

[@thefarkoss]

Sonny, I did this to the T and everyone loved it! Gravy, stock and bird for 9 "foodies" and everyone said this was the best bird and gravy they can remember. Thanks dude! Love from a fellow Austinite

[@jsandukas]

I followed your instructions almost to the letter and it came out fantastic. I tried spatchcocking last year and this was much easier and yielded better results. Now I want to try to break down a whole chicken. I'm still simmering turkey stock as I type this. There is turkey soup in my future. Thank you, funny bald cooking dude!

[@Loudestro]

i'm doing the turkey with your rosemary salt this year!!

[@rickcarter2314]

We watched the video last year and loved the results but didn’t get the Typhur thermometer. We just received the new Typhur gold in time for thanksgiving, very excited to see how the new temperatures turn out. Thanks for all you do!

[@rippermcguinn]

Doing the work up front is the way to go, regardless of the method. In recent years I have gone so far as to skin and then completely deconstruct the turkey, separating the dark meat from the white. Then I wrapped and tied each in the saved skin and vacuum sealed it, and then cooked it sous vide. This gave me a carcass to make stock and then gravy, and a clean kitchen for the day of. When sous vide was complete, the meat was un-bagged, seared, and sliced for service, and all i needed to do was prep the veg. A lot of work you might say, but 90% of it done in advance of the day!

[@screwlewse]

I just made this recipe and this is definitely the best turkey I have cooked to date. Amazing. One of the biggest game changers for me was: mixing spices with oil for the rub, and the temperatures of the meats

[@juanwick523]

My family has always had good results with oven bags. Very simple with moist meat. But this looks great for sure.

[@lynettemeaker5202]

Seriously!! I tried this last year and I will NEVER go back!! Best. Turkey. Ever.

[@kantemirovskaya1lightninga30]

Thank you guys for the temp experiment. You saved me some possible disaster. I’m spatchcock my turkey on a pellet smoker after wet grinding it but I was wondering about the temps and times now I know and I think I’ll pull my dark meat off so that I can separate it like you guys did

[@tonymctonyface8970]

"Take it on a little trip to the beach". Love ya sense of humor Dude! 😂

[@daphlavor]

I’m super pumped to do the spatchcock method, and with these new temperature probes, will guarantee a happy thanksgiving and Christmas dining crowd!

[@colinwood8812]

I followed your directions last year and it was the best turkey I've ever eaten. It was also the fastest cooking ever. I did it on my smoker and can't wait to try the higher temp for the dark meat this year.

[@bobapthorpe]

I did a practice chicken tonight, half with rosemary salt, half with the other rub. Both have fantastic flavor and I learned a few things to watch for when scaling this up to turkey size. My wife loved the rosemary salt so this experiment was a real success.

[@TheB00Man]

I did a practice chicken, too this week. Ha ha, great minds...

[@abritelight]

@@TheB00Man wish i had thought to do a practice chicken! did you rotate the two pans to different racks as they cooked? whenever i do two sheet pans the one close the to bottom cooks faster... trying to figure decide best way for this dish, since he didn't mention this in the video. any insights from your test cook?

[@TheB00Man]

@@abritelight No, just on one rack, measuring the breast for doneness. I was mainly testing for seasoning as last year I seasoned it for 24 hours and it was too strong. This time I seasoned the chicken about an hour before cooking and it was perfect. For racks (turkey), I put the breasts on the top rack and watch temp, thighs on bottom because even if hotter, you want them at a higher temperatue anyway.

[@imnitguy]

@@TheB00Man thanks for the pointers. I am about to make my rosemary salt now. So excited! Love any feedback before I get it in the oven!

[@TheB00Man]

@@imnitguy Watch those temps -breasts cook in about 40 minutes or so. The rest, 35 minutes. I'm about to serve mine now... haven't carved into the breast so we'll see if it stayed juicy...

[@doriethiessen9138]

I can not wait to cook my turkey!! I love your channel. Thanks for teaching and for the fun on the side!

[@lynncannon7790]

I tried this method today, and it worked really well! Thanks for sharing this cook recipe!

[@ChrisWrightTN]

Sonny… thank you so much for experimenting with temps. We just cooked a turkey where the breasts hit 140 and carried over to around 148-150. No pink at all and was the juiciest most tender turkey breast I’ve ever had!!

[@scriptrixdeo]

I did this after watching your first video on this a while ago and I really am never going back. I always thought I hated turkey until you taught me how wrong I was lol. We’re having our thanksgiving dinner early because we’re moving pretty much on thanksgiving day. So your timing with this video was perfect for me.

[@Green_Tea_Coffee]

I made the Rosemary Salt last year, and so many people liked it that I'm making a much bigger batch this year so we can jar some up and give it away as gifts. Something I just learned, though, don't buy the fresh rosemary at your grocery store. If you have a local restaurant supply store, they will probably sell you bulk fresh rosemary, and it's waaaaay cheaper than those stupid little plastic packets of rosemary you see in most grocery stores for like $6-$7.

[@colinbrash]

@@Green_Tea_Coffee I’m planning the same thing, going to make huge batches close to Christmas and portion it out to give as gifts.

[@D9everything]

I planted one of those store-bought rosemary sprigs, and now it's a giant bush right outside my front door.

[@imnitguy]

@@D9everything I am SOOOOO doing this with one of my 14 sprigs I was told to procure!

[@D9everything]

@@imnitguy yeah my "one sprig" is now hundreds

[@Paraclete07]

This was absolutely the best turkey and gravy weve ever had! Everyone was shocked at how tender and juicy the turkey was. The white meat could easily be confused with dark meat because of how juicy and tender! The gravy was so deep and delicious 🤤

[@Carmen-et1zg]

My husband is the GOAT and followed this video to the "T" Happy Thanksgiving everyone!

[@laurenneblett986]

I just mixed up some of the rosemary salt and it smells DIVINE! I have two turkeys just about thawed to meal prep for December and January.

[@benjamincarpenter2262]

This technique is head and shoulders above what I've seen recently. Very resourceful video mon frere!

[@doestheskylookdifferent]

I have to get on here and say I cooked for an early thanksgiving over the weekend and did the turkey this way with the rosemary salt as seasoning. It was so good everyone was wondering what magic I performed when it was the easiest turkey I have ever cooked.

[@imnitguy]

I sure hope my family agrees! Just prepped it!

[@secretweaponevan]

I broke down my turkey tonight and am very looking forward to cooking it tomorrow. Happy Thanksgiving and thank you!

[@Elzocooksalot]

I'm giving this a try for this thanksgiving after seeing your results with the dark meat at 205. I've been doing the spatchcock method, which is great, but you've convinced me to give this a shot with that tempurature control.

[@chads7796]

I spatchcocked my turkey last year and that was great. I was planning on doing it just like you did and quartering it and this confirms it. Of course I will be making homemade turkey stock/demi. Thanks DUDE!

[@mscoyote61]

Did the dark meat to 205 this year and it was amazing! Thank you!

[@CZebelle]

I made my turkey this way last year and will be doing it this year as well. This made the most delicious, quick and tasty turkey.

[@seashellmac1968]

Hubby is trying this for our big feast tomorrow! We are nervous but excited. HOpe it works!!!! Would make my life so much easier as it'll free up my oven for other items. Thanks!!!

[@jazzmaster89]

Similar to your dark meat experiment, I braised my legs last year. They temped out around 205-208, reminded me of duck confit. It was definitely an eye opener. Thanks for confirming what I assumed was only possible with a wet cooking method. Great video!!

[@johnw7742]

This year we didn't have to go to the in-laws and eat their dry, and potentially cold turkey. I made it your way with the rosemary salt and it was awesome. Probably the first time in my life I actually liked the white meat better than the dark. Thanks again Sonny!

[@TheMightyZim]

Spatchcock Turkey is awesome

[@ryantaylor6831]

I’m so excited to try this! Please talk about the Thanksgiving schedule. I never know how to time everything so that dinner is all hot at the same time.

[@Almostcool1]

Only because of this video am I making Turkey for Christmas. Thank You!

[@mariamunoz3338]

Thank you I just broke down my turkey for the first time.

[@bashrider83]

Hey Sonny, you have the best recipes and offer such awesome advice for cooking! I too, love to eliminate unnecessary steps while cooking! I wish nothing but continued success for you on this channel! Thanks for all you do!

[@blairhoughton7918]

Turkey breast taken out of the oven at 145 and rested to the low 150s is phenomenal. Life lessons.

[@Sharpester]

I cooked it according to last years video for Thanksgiving and everyone loved not only the taste, but not spending 3 days of prep and cook time on it, allowing for more and better sides. I'll do it again this year but cook the dark meat to 205 as it was slightly chewy last year.

[@Getsitdone]

Good to see you as always! I realized I wasn't getting your videos popping up in my feed! Got to hate KZbin sometimes!

[@carrjeep7538]

I usually fry a turkey for Thanksgiving, but you’ve convinced me to try this method this year.

[@dotsperspective]

Wow, the 205 degree temperature for the leg blew my mind, I'm gonna try that! Thanks!

[@getsum697]

Great video, humor and advice. I was not even looking for this but our Thanksgiving meal got canceled due to a sickness in family so it's just us this year...hence the perfect opportunity to try a new recipe! I'll give it a go! Thank you!

[@ernajuliannaprimo9745]

THANK YOU SO MUCH FOR THIS VIDEO!!!!!!!!!!!!! I was SO wanting a different easier way of doing the turkey but still flavorful...I thought about directing it but always hesitated thought it would ruin it but NO YOU PROVED THAT! Im always exhausted after cooking this will truly make it better....I/we are KETO and I have taken some of your close to recipes and made them where I can enjoyI especially love your meat preps/cookingI do a lot of ahead cooking for holidays but this will be great and easy Thank you again and Happy Thanksgiving! Julianna Raleigh, NC

[@jjwsound]

Thank You!!!! for providing the Rosemary Salt recipe in Grams!

[@RevealerOfNow]

#1 I half agree with. Stress free, Yes! I spend more time in the kitchen to avoid family. "I'm too busy cooking to argue with you over what you saw on TV. You're welcome"

[@denesisdelcorockschool3074]

I need that gravy recipe. Looking forward to it. You rock dude.

[@joannespack]

He showed how he makes the stock and gravy in the first video he did about a year ago where butchered up the turkey like he did in this one. Just watch this year old video and you’ll run into what you need to know about making the stock from the carcass pieces and the making gravy from that turkey stock. Best wishes. Year old video: kzbin.info/www/bejne/e5m8ep-kqderetUsi=KluXP1QqHxOo6Rdv

[@mattsanchez4893]

Definitely doing this this year, appreciate the different temp recommendations, never thougth that would make a difference...looking forward this years non-dryass turkey!!

[@Weasilbait]

Absolutely LOVE your channel… thank you so much! I have cooked several of your recipes and ALWAYS get rave reviews from family and friends…. I also love your presentations and awesome humor…. Thanks again…

[@tommyrusso]

THANK YOU AND HAPPY THANKS TO YOU AND FAMILY ..

[@mv80401]

Used this method yesterday and it was fabulous. This year my friend Hermann wasn't there to do the carving, but with the breasts already separate all it took was a sharp knife and done. Less easy for the other parts but not stressful.

[@michaelzuccaro1798]

Thanks for sharing. I had fun breaking down that bird.made some kick butt gravy with that neck and scraps.thanks again.mike from lake havasu Arizona

[@russellereese]

Love your videos! I did this method last year (even bought the Typhur): huge success! Thanks for your work.

[@alphazenturbo]

I have never cooked a turkey before and I've been watching a lot of videos on how to do it. I think I'm going to try this method. I like easy and quick, and this ticks all the boxes.

[@colinbrash]

@@alphazenturbo I followed his method last year and it was phenomenal!