You’ll Never Go Back To Your Old Turkey Method After This

[@thatdudecancook]

The oven temperature was 400 or 375 if you use convection for the Turkey.

[@mizzaquarius5505]

Thank you.

[@Rudy1150]

what size bird was in the video? 18 lbs?

[@julieproctor6039]

OMG thank you. Oven temp is main point

[@RC-jf6rj]

If you plug in 400 and convection the oven will automatically set to 375 conv (which is 400 norm). DON't set your convection to 375 as will set it at 350

[@joerosburns5639]

Thanks!

[@RobotCNC]

Its been a month since i made this and my guests still wont shut up about the turkey, not to mention the gravy. Wow, the gravy was crazy. Tis was so fast and so easy it wasn't funny. I have been brining turkeys for years but not anymore. Good job man! Good Job!

[@kraka2oanIner]

The first time I ever made gravy (several years ago) I made it even better than my MOM did(!) Sounds like sacrelige...but I suppose it was beginner's luck. THIS time, my gravy wasn't quite as dark, but it was still great! And...I'll know what to do BETTER, next time.

[@judybootz]

My laptop sat on the counter as I followed everything and did just what you did. OMG, this was fantastic. Never again am I cooking a turkey the old way. Roasting the neck etc was something I never thought of doing but the instant flavor was great. Thank you as I now feel at 72 I have elevated my cooking skills to a whole new level.

[@unspecifiedvee2876]

Me too! & you have 72 likes lol 👍🏻

[@davidnichols147]

Yes, I agree Judy! With COPD and with my age of 74, I had difficulty with the separation or butchering of a 22lb bird. Our Sister-in-Law was gifted this turkey from the Hospital as she is an employee.

[@kahunakat]

71 here. Just finished the cutting. Turkey looks perfect. My hands are freezing!

[@michaelsalmon6436]

Be aware that Emergency Rooms across the USA rank this recipe (and method) as the number 2 cause of ER visits on Thanksgiving ! You can look it up! Each year home chefs, hoping to duplicate the Dude's techniques, are admitted to the ER with amputated finger tips as a result of attempting to duplicate the Dude's deft surgical skills, usually at the wishbone removal step! Most amputated finger tips grow back but most insurance does not pay for the plastic surgery required! Happy Thanksgiving!

[@kraka2oanIner]

I, also, am 72(!) I didn't quite have as easy a time 1) because my Typher didn'y arrive in time and 2) I lacked the proper pots and pans. That all considered, I'm sticking to this method...and my Typher dual will be in the mix!

[@BradTorrey]

WORTH IT!!! I have been roasting the Thanksgiving turkey for our family for about 5 years, and I've been told by multiple people that my turkey made them realize that they don't hate turkey afterall. They just like it cooked properly. But there's always room to try new things, so I tried this method. The only thing I did a little differently is rubbed the rosemary salt the night before, covered it with plastic and kept in the fridge overnight. When I sliced into this bird, I could see the difference immediately. We barely had leftovers. The grocery store has some pre-thawed turkeys on clearance the day after TG, so we grabbed another turkey, and I'm doing it again tonight

[@burntvirtue]

Seems like you'd want to leave it uncovered so the air can get to the skin and help dry it out some for easier crisping during cooking.

[@kraka2oanIner]

Wow...good for you! I live alone, so I have PLENTY of leftovers, to which I have NO objection. It's a great method!

[@MimiMimova-p5b]

@@BradTorrey The dressing is very important too, I put some veggies in the dressing as sweet peas, carrots and cranberries, or raisins, the turkey I cook with a butter not oil on 400degres first , after one hour on 375after two hours on 350and the last on 325degree.Starting the night before I brine the turkey and put some rosemary In the brine, also a little /a pinch /of brown sugar, the turkey is crispy outside and soft and juicy inside, perfect , any smell on turkey get stronger if you put Cumin also on the turkey and injected with butter deep inside

[@matthewnelson3388]

This reciepe was so good my family bought another turkey after thanksgiving and is making me make this again

[@arethaw]

ok - I followed your instructions, this is the best turkey result I've ever had. My only word of caution to the folks at home: after breaking down the turkey I used the rosemary salt on and under the skin and let it sit uncovered in the fridge for a day on a wire rack on a baking sheet. Be careful with how much of that flavored salt you use, it could easily be too much! The flavors were awesome. Thank you for this, I'll never do it any other way.

[@kraka2oanIner]

I agree...that salt is strong, but tasty!

[@sjenkins1057]

I have been breaking down my turkey into quarters for roasting for years--you are one of the few food educators to recommend this method. I also would recommend two small turkeys over one big turkey for larger gatherings, as they are much easier to roast well.

[@thebat8997]

How do you make gravy if you’re making 2 smaller turkeys?

[@jameshill8493]

Come on there’s just something about carving the big bird at the head of the table.

[@sjenkins1057]

@@thebat8997 I make the turkey stock a few weeks ahead of thanksgiving to cut down on same-day craziness, and then put it in the freezer. It is the base for the gravy. Since the turkeys are broken down into quarters, and roasted on sheet pans, you can also deglaze the sheet pans to add flavor to the gravy.

[@sjenkins1057]

@@jameshill8493 If that is important to you, go for it! :-)

[@AmbicionEterna]

@@jameshill8493I like this too but different methods have different pros and cons. I’ve been spatchcocking turkeys for years but one of the drawbacks is you don’t have that picturesque moment of carving a roast table side (bc the bird looks so weird). I’ll still never do a regular roast again though.

[@daver9701]

10,000 videos on YT on how to cook a turkey. This is the first one I’ve seen which clearly shows how to disassemble a turkey. Nicely done!

[@ArchaicAnglist]

This method is more or less how I break down a duck: drumsticks, thighs, wings and backs get roasted skin-up on one night and served with roast root veg and cranberry relish, then the divided breast is quickly broiled for the next night with a quicker-cooking veg and pilaf made with broth from the bones. Yum!

[@kraka2oanIner]

Yes!! Next time, it's going to be a turkey HOME RUN.

[@KathrynReed-d3n]

I slice my turkey's in half and put them on the smoker. I'm cooking three birds that way. They have been in a brine for two days. All of the left over parts will go into a five gallon soup pot. I make fresh homemade noodles and make turkey noodle soup the same day. I also cook it on the smoker. I use apple wood. It's been soaking in whiskey and water for two days. One is in a different brine and smoked with pecan wood. I cook everything on two different smokers. Even the pies get cooked on the smoker. Happy Thanksgiving Everyone.

[@Psalms144_1_2]

You absolutely rock, I found this video back in February of 2024, I was and am recovering from cancer, last November 2023 i couldn't smoke a turkey due to fatigue and my fight, but when I saw your video, I promised my wife i would use this method and cook for her this year 2024. Thank you and my craving will be satisfied this year, God willing.

[@walquirp13]

Wishing you health and blessings! Have a great thanksgiving dinner!

[@Psalms144_1_2]

@@walquirp13 Thank you, God bless you.

[@karenlong4817]

Praying for you. May God put his miraculous healing hands on you. In Jesus's name I pray. I can't wait to try this method this THANKSGIVING.

[@Psalms144_1_2]

@@karenlong4817 Thank you, God bless you, God love you. I'm prepping my book and watching the video over and over, so I don't miss a beat.

[@mollym2099]

Good health to you ❤

[@garthconley5502]

Dude! It's now Christmas and one of my daughters is still raving about this turkey I made on Thanksgiving! I've been making our turkey for 36 years, and we're never going back to the old way. None of us like the breast meat, but this was amazing. My son got married a year ago, so I'll be teaching him this method to cook it.

[@loigeoff]

Thanks! Best turkey I’ve ever had. I put it on the Traeger and super smoked for an hour and then cooked it at 400. Whole family complimented the turkey.

[@thatdudecancook]

Thank you!

[@jamellcarter2099]

Thanks

[@Adam_K_W]

Dude!!! I just followed this explicitly and it was BY FAR the best Turkey I've ever cooked (and the Gravy flat out would win a contest!). I used to Brine, then slow roast overnight in a cooking bag, with a white wine garlic butter sauce, etc. and those turkeys were always fantastic, but it took two days of prep, brining and cooking all nite! NEVER AGAIN!!! I didn't even pull the turkey out of the Fridge until around 11:30, started butchering it and went through the steps. We ate around 3:30 (Slight delay waiting on the green bean casserole, could have eaten by 3). If you needed any other validation, my wife is from Colombia and her Sister and children are visiting. They've never had a Thanksgiving dinner, never tried Gravy, etc. They were FLOORED! So Good! Thank you for this one! P.S. I sent this to a friend in California the other day. He's already done this recipe twice (once for practice) and he feels the same way!

[@Frank020]

Yeah I think I need to practice. Well since it fast method, maybe I can find a small bird.

[@veronicasteele7674]

I was going to teach my son how to cook turkey the traditional way until I saw your deconstructed turkey. It's a modern take, and while holding onto traditions is important, there's always room for fresh ideas. I'm going to forward your channel to him...maybe you can be his cooking Big Brother!

[@thatdudecancook]

I would be honored! Thanks for the donation and happy holidays to you!

[@5GreenAcres]

Someone in the comment section said it best....we have all been conditioned (brainwashed) by Norman Rockwell Thanksgiving and carving of turkey at the table. Frankly, I made my turkey long and slow and would do most of the prep in the morning...including taking apart the cooked turkey and slathering it with gravy. When family arrived we had cocktails (some) and when people were ready to eat I put the dinner rolls in the oven. Everything else was in crock pots and ready to serve. No Norman Rockwell but DELICIOUS. In fact I'm doing it again this year. Happy Thanksgiving to you.

[@JustLoveBoxing]

​@@thatdudecancookHey there my question is if I don't have marmite what can I use instead.

[@teddyde6128]

@@JustLoveBoxing Worcestershire sauce 👍🏼

[@smiley9872]

@@JustLoveBoxing if you don't have it, leave it out, in my opinion.

[@happysalesguy]

Awright, I bought a Typhur. Gonna make a post-Thanksgiving turkey tomorrow.

[@chimchim2_]

My wife and I JUST made this and will never LITERALLY EVER make turkey any other way again. You saved our family from future subpar holiday dinners. Thank you

[@joyceobeys6818]

i don’t know how, mine turned out so so dry.

[@littleme3597]

@@joyceobeys6818 Over cooked it.

[@kraka2oanIner]

...and there are GREAT ways to make separate stuffing (dressing), that I've always used anyway, living alone.

[@chimchim2_]

@@kraka2oanIner my wife JUST made this turkey again TODAY (Thanksgiving day 24') on her own. AMAZING!!!

[@chimchim2_]

@@joyceobeys6818 you over cooked it. Take the breast out at 140 and thighs out at nearly 200.

[@schomestead2591]

We used this method this year for our turkey. Everyone agreed that it was hands down the best turkey they'd ever had. It's a keeper, thank you!

[@Ronzer]

My last Thanksgiving turkey video. For many years now I always go online, primarily YT, to look for different ways to cook my Turkey for Thanksgiving because the previous year's turkey would always leave me with a feeling of the proverbial juice not being worth the squeeze. I've tried breast up, breast down, deep fry...hell, everything short of boiling the damn bird. Sometimes I even just made ribeyes or some other alternative dinner. Well, this year was no different and I saw the thumbnail and title for this video. So while at work a little over a week ago, because of course I watch YT vids at work, I watched this and decided "why not?" Let me tell you.....HOT DAMN!!!.... this was hands down the best turkey and gravy that I've ever had, let alone made. I followed every step without deviation, although truth be told I didn't spend the $$ for the meat thermometer...I instead bought the Govee Bluetooth version with 6 wired leads and downloaded the app to set the temp parameters and watch from the living room. I even ordered the same microfiber towels from his link, lol....which btw work great for handling the bird. Anyway, just like the video shows the breast was pulled at 145 and it was PERFECT!! It was so moist...not a hint of dry...and the dark meat was great as well. I made the rosemary salt and although mine ended up more fine than coarse it was still delicious. Lastly and certainly not least...that gravy was simply the most delicious gravy that I have ever tasted. I swear I will never make or buy another gravy again. This gravy recipe of his will be handed down to my kids for future generations, lol...no lie! I cannot overstate how amazing this gravy is. And the Marmite really added to what was already a fantastic gravy. Seriously, this way of cooking the turkey along with the gravy recipe has secured an annual, if not more frequent, place in my home. I need a thesaurus for more synonyms for delicious to describe it better. It's true, ThatDudeCanCook....and now so can ThisDude. THANK YOU!!! And Happy Thanksgiving!!

[@kraka2oanIner]

IMPRESSIVE; I'm not willing to put out all that effort, unless (perhaps) I'm serving MORE than me, myself, and I (!)👍

[@gitanashimmy4756]

Your comment just secured my resolve to try this. I’ve never liked turkey unless it’s lunch meat because it’s always dry and tasteless. This sounds amazing!

[@sjgoff]

Made this for Thanksgiving yesterday. THIS IS THE WAY. So moist and delicious. People actually asked to take some turkey breast home with them. The gravy was next level as well. I was able to completely prep the turkey, make the stock then gravy the day before and let the turkey dry brine overnight. Such a game changer to just pop the turkey in the oven an hour or two before people arrive and frees up time to spend time with the family instead of tending to a bird, carving, and making gravy.

[@coreyrowe2052]

This is the way.

[@charliej.2716]

For the last 20 years I have grilled the whole turkey on my Weber kettle grill. The results were always good but after seeing this video I decided to break the bird down before cooking. Results were simply perfect, juicy breast and the drum thigh combo was so easy to separate after. My wife, who didn’t like the idea of not having the whole turkey on the platter for carving, said this was the best turkey ever. We will be do Thanksgiving this way from now on.

[@wannabelikegzus]

I used this recipe yesterday, and was told that this was the best turkey they had ever had and that they didn't want turkey again unless I was making it.

[@katg-nw5tc]

Okay - we made your recipe today! My daughter in law said it was the best turkey she’s ever eaten!! I used the FABULOUS herb salt in my mashed potatoes, gravy and of course all over the turkey! Thank you so much for one of the best Thanksgiving dinners ever. My husband and I said we’re never going back to the old way. Thank you Dude.

[@disco4535]

That meat thermometer is amazing. I was expecting it to be really expensive but its not at all especially with the 20% off. Thank you all mighty algorithm for leading me to this video

[@kraka2oanIner]

Can't wait to get mine!

[@coondawg]

I followed this method rather than the traditional, and it was the best turkey ever. Mrs was worried, but I said trust me. Made the stock overnight, dry brined it overnight and made the gravy with the neck meat. Cooked in just over an hour and it was fantastic. Thank you, God bless Glad I saw this.

[@kraka2oanIner]

Salute to YOU, evil Cartman. 😁

[@coondawg]

@kraka2oanIner I try to be good and Jesus has made me clothed in his righteousness. I cooked it again this year and it came out great

[@willtube61]

I did this yesterday (thanksgiving 2023) but didn’t note the temp so I baked at 350. Took 2 1/2 hours but was one of the best turkeys I’ve done. White meat was juicy and tender, dark meat literally fell off the bone. I sliced the white, and used rubber gloves to just pull the dark off. So good! Thanks Dude!

[@peterw7263]

I was wondering what the temp was supposed to be set at too. I noticed the first comment is his and he says 400degrees or 375 if you use convection. For future reference

[@heresthething....4685]

@@peterw7263 I think that was for roasting the pieces for stock. I believe he said 425 for the actual bird.

[@Earthman369]

I made this yesterday. It was delicious! I even made the rosemary salt! It was very flavorful and smelled so good. Everything came out perfect. The gravy with the neck meat was phenomenal. It was the first time I’ve cooked a turkey! Thank you for sharing your experience and expertise. Everything came out so good! I will 100 percent make this again next year.

[@rileyjackfansmithandjones8238]

This is the Turkey Technique I've been looking for.....and that Gravy is Holiday Gangster Style! Also thrilled with you Temperature Limits. Started cooking as a Pro in a Country Club, where we cooked around 400 Turkeys over 3 Days.....we had Alto Shams ,and warming cabinets, but our temp limit was 145 back in the Early 80's......and the Turkey was on Point! The Breakdown of the Bird on the Front End makes it so much easier for Service. Thank You Sonny and Marcus ....I'm thankful for you two this holiday season!

[@thatdudecancook]

I'm wishing you all an extra tasty Thanksgiving this year my friends!! Have fun with your family and friends and as always HAPPY COOKING!!

[@thebat8997]

What if I don’t wanna take a part the turkey what should I do for the gravy?

[@TheReaganator]

This looked good. I'll still probably ballotine my turkey and use the roasting rack drippings for a gravy though.

[@skibidi.G]

You really can cook, it's true 🎉

[@myRefuge3710]

Great video! Thank you

[@guyhall6592]

Kevin's Turkey Gravy at Costco

[@erict1917]

Best turkey I've made, moist and tender along with divine gravy made from turkey stock. Making turkey stock eliminates need for refrigerating stock parts for turkey soup, etc., usually made a few days later. Saves a lot of room and clean up time. I'll cook with the same method next year--thanks.

[@toddpop1]

Made this for thanksgiving- the rosemary salt it the BOMB! Best thing ever- so tasty!

[@genacornett5153]

I made this last night and even though I left it a little long in the oven and was a little too generous with the rosemary salt, it was still moist and delicious - my husband said it was the best turkey he's ever had and one of the best meals he's had. The gravy is next level delish! Thanks, Dude!

[@arethaw]

I would agree that the rosemary salt can be easily over applied! Next year the ratio of salt to herbs will be more herby.

[@klemmie]

As someone with zero professional experience, this video seemed so awesome until I got the bird in front of me today and felt totally intimidated. Played this video in real time and got it broken down! Excellent instructions. Cooking on Wednesday for an early Thanksgiving this year. Will update!

[@houseportraitscalligraphy7474]

Taking out the wishbone eliminates the fun of making a wish and pulling apart.

[@talulatree5297]

I just stumbled across this. My turkey is thawing in the sink. I'm so doing this!!! I'm a bit intimidated as well.

[@topawk2]

Literally same !

[@dblumenthal]

I used these instructions for Thanksgiving this year and it was a great success. Everyone raved about the rosemary salt flavor and the juiciness of the meat. Thanks so much.

[@sdmishler]

This recipe is amazing. I used to hate eating turkey breast and would only touch the dark meat. I followed your recipe this past Thanksgiving. The turkey breast came out so delicious and tender. It's less than 2 weeks later and I just cooked a turkey breast only and it came out perfect again. I pulled the turkey breast when the internal temperature hit 145F. It climbed to 156F 15 minutes later. Totally safe.

[@Elena-mk6bf]

If you survived the 145F chicken, it doesn't mean it's safe. It may not always be lucky. Read USDA recommendations for poultry: 165F!

[@brianhugo3225]

@@Elena-mk6bf It's totally safe, per the USDA. It would help if you looked up the different holding times and temps published by the USDA. You will be happy the next time you eat white meat......

[@Elena-mk6bf]

@@brianhugo3225 145F is for beef, pork, lamb and veal steaks, chops and roasts. For any poultry 165F. This is from the usda.gov: Cook raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before cutting or consuming. Ground meats: Cook raw ground beef, pork, lamb, and veal to an internal temperature of 160 F as measured with a food thermometer. All poultry: Cook poultry (ground or whole) to an internal temperature of 165 F as measured with a food thermometer.

[@rebeccahewitt1722]

This method was AMZING! I will never cook a whole turkey again. And the gravy was to die for. Thank you!

[@Bakachu7]

We had amazing results following the instructions! Great stock. The kids gobbled up the neck meat! And the turkey was the most tender we've ever made. On top of that, it only took 1 hour to cook! Can't recommend enough.

[@CriticalJ]

First time cooking the turkey myself this year, gave this with the rosemary salt a whirl, best turkey I’ve ever had and so easy. Thanks for this video!

[@pegevans8053]

Used this method Thanksgiving 2023 and it was amazing! Thanks for sharing and for recommending the Typhur Sync. Best new gadget in my kitchen.

[@tdejong7663]

Thank u for posting...I convinced my dad to do it this way, I made the salt and we cut up the turkey the only thing we didn't do was take the breast off the bone and EVERYONE....including 2 "I hate turkey" folks not only liked it...they loved it and cleared their plates ❤ its a keeper!

[@andyallybic]

I have been watching you for years now. So stuff has gone down but you have always remained a fantastic teacher to the masses. Pure enjoyment with every episode. I'm getting your ebook for sure. Also, if you decide to take contributions for the channel, I'll be there too. But I think you've chosen a different path so mad respect. Dude, thank you for making me the hero of every family gathering. Hazaaah!

[@amaliacoria3063]

@THATDUDECANCOOK, I incorporated your technique to cutting up the turkey, had never done that much less thought of it, made the salt brine, did what you said, roasted the carcuss, then made the turkey stock, let me tell you, it was darn tasty, I really have never liked the way turkey tasted because too me it's always tasted gammy, cooked it, made the gravey, had to sub some ingredient but never the less came out lip smakin good, used the stock for one of my other signiture dishes and man oh man, was the talk of the night. I will reuse this salt method for maybe a roasted chicken, but its insanely that delicous. I always try recipies that I like and they always don't turn out the way they are supposed to, because well, they are fake, but not yours, its authentic, Thank You.

[@wrcii]

Followed all of these instructions for the dinner I cooked for my wife and her parents. It was absolutely amazing. My first rosemary salt, after watching a few of your shows. It was a hit, you were correct! Marmite in the gravy was delish. I even got 2 batches of stock with all the drippings and bones, which will go for some Turkey Oyster gumbo this weekend. Thank you, sir.

[@kellymjones41]

Agreed! If you don't have marmite, I used a little bit of beef Better Than Bouillon and my wife says it was the best gravy I've made. It didn't give a beefy flavor, just a really good depth of flavor.

[@DrofJustice]

Omg yes!! Made this today and it was perfect. I did break down the turkey and make the stock yesterday. Used the stock in the dressing too. The gravy was so perfect. Used the marmite but less pepper. The rosemary salt is the bomb. Oatmeal dinner rolls, smashed Yukon golds roasted in Aleppo infused duck fat and glazed carrots rounded out the meal. Mmmmmm

[@GiveDemocracyaChance]

Thank You, Thank You! I’ll never cook Turkey the way we did for so many years. This is what I’ve been looking for.

[@kencox2082]

Tried your method of preparing roast turkey for today's Thanksgiving for the family. It was a total success, and unlike other years, it was pulled off stress free. Fine stars to you. .

[@jade8568_VR]

I learned a similar method called butterflying it. Basically you're just opening it up while keeping the pieces together (look it up, it's hard to describe lol) but when I cook it this way, I also like my stuffing to be cooked in the bird... so I put the stuffing in a roasting pan, then top it with a wire cooling rack, then put the butterflied turkey on top so the juices drip down.. it makes all the difference if you love stuffing cooked in the bird.❤

[@milomilo55]

I love that tip about the bird cooking over the pan of stuffing to catch all the good stuff. The stuffing is my favorite part!

[@itsallperfectlynormal9805]

It's called spatchcocked. Opens the bird along the backbone so each half lies flat. That also works better than roasting whole. But separating the pieces is even better. Allows you to cook each piece to perfection as the dark meat needs to roast longer than the white meat.

[@arttiest1040]

❤​@@milomilo55

[@arkurtzproductions]

Did this exact method last year (slight change in the recipe for the stock aromatics - added a small knob of ginger, half a head of garlic, and a granny smith apple alongside everything else) for a friendsgiving and I was told by everyone who came that it was the best turkey and gravy they ever had. Revisiting the video now as I prepare to do this again over the weekend! Will never do it any other way.

[@kraka2oanIner]

The first time I did turkey (the HARD way...), I used carrots, celery, and parsnips. It was beginner's luck, I made "blue ribbon" gravy...the ONLY time I made anything better than my MOTHER. But "Dude..." had the best gravy method, hands DOWN. I know I'll ACE it...next time, and with NO parsnips needed.

[@X56th_SFS]

I made food for 16 people and it only took a total of 2 hours of cooktime for everything. This was by far the easiest thanksgiving dinner ever.

[@lhmwellness]

I made this for my family on thanksgiving and it was a big hit even my 10 year old niece liked it and that is saying something. It was a breeze and allowed me to time the rest of the meal perfectly. Thank you so much. Love your channel

[@gandalf970]

Thank you for this video. I made my turkey this way for Thanksgiving and it was spectacular! I have no turkey left and it was a 20 lb bird. The rosemary salt was a spectacular success as well.

[@Adigz04]

I followed your instructions from start to finish. We had the most moist and perfectly seasoned turkey that we have ever had. Was a complete hit and now the rosemary salt will forever live in my fridge. If you know you know!

[@raytokumoto2200]

Okay Dude! I tried your recipe and cooking technique for my 2023 thanksgiving dinner. And omg! Spot on! The turkey was very tender and juicy like you said it would be. I tried your Brussels sprouts recipe too. My guests were blown away. I will never cook a turkey the traditional way. Thank you for all the cooking tips.

[@katg-nw5tc]

I forwarded this to my daughter who is hosting her entire in law fam (40 people), first time hosting Thanksgiving. They are doing your system to the T!! Thanks so much for all your expertise, it all works so well. This is our second Thanksgiving doing it this way - we are going to wow my sister’s family.

[@sandgaijin]

Tried this today. Blows every turkey I’ve ever eaten out of the water. I’ve never had turkey white meat so flavorful. It always has to be saved with gravy. This one is perfect. I also have a Typhur probe that takes out so much guess work and estimation.

[@Bahnjaxed]

I love watching Stalekracker, and I love watching you Dude! My mom's always made us our Thanksgiving dinners each year, but ever since she had a stroke earlier this year she won't be able to. I hope I can make her something that will be delicious with your way of making it! Put that on a cracker, dude!

[@anonymousf454]

Wish they would do a collaboration video....but that amount of awesomeness might break KZbin 😂😂😂

[@FrederickHeald]

Just finished, using this method. I watched the video about a dozen times, made turkey (wet brined first), rosemary salt, and gravy. Everything turned out great, though a bit salty, might not have rinsed the brine enough but it was moist. Loved the cut up first method, and the breast removal was easier than spatchcocking. Thanks again!!

[@semperfi9643]

Made this today. First time separating the parts of the turkey. Cooked perfectly and family loved it. Thanks dude!

[@TikkaMasalaa1]

yaay for U!

[@Kexgoija]

Very suspicious. Just a tad too happy in that kitchen.😊

[@yvonne3247]

How long did your turkey take to cook? I know what he said in the video but curious to hear a real world account.

[@semperfi9643]

The breasts and wing s went for 37. The legs and thighs were an hour and 6 minutes

[@EatOrEat]

Followed this recipe this year, and I've got to say that I feel like I'll be doing this every year from now on. I love having the availability of making fresh turkey stock before Thanksgiving while the cuts are dry brining in the fridge (Yes, I made the Rosemary Salt as well!). I did end up having to sear my turkey breast to crisp up the skin, but everything was incredible! Used turkey neck meat for the gravy, as well as the wing meat that I pulled out of the stock, and added some rosemary salt. It's so good!

[@macobats]

How did you sear the breast?

[@EatOrEat]

@@macobats The skin wasn't as dark or crispy as I wanted, so I let the breast cool on a rack for 10-15 minutes. I used my cast iron to sear the breast skin-side down on medium heat until I got the result I was looking for. Didn't really overcook the meat, either!

[@kathleenstoin671]

Yes, its "jib-lets." 😊 You dont have to trash your microfiber towels. Wash them in hot water and detergent in the washing machine. I live this idea for cooking turkey! Thanks so much!! I have a lot of rosemary growing in my yard, so I will definitely try the rosemary salt.

[@RACOONBACON]

Made this today for dinner at my father in-laws. Everyone liked the turkey and dressing. Turned out at advertised. Good recipe.

[@dianac52176]

First time roasting our turkey this way; never going back. Not only was it sooo much easier to roast, but the serving, clean up, and preservation of everything was so easy. The flavors, the textures, all were amazing. Thanks so much for teaching us a better way. Happy Thanksgiving. From Mexico City. ❤

[@uhN0id]

Not just the oven space saved but if you break the turkey down ahead of time and do a dry brine you save so much space in your fridge giving you space to prepare and store the sides ahead of time too because that turkey is on a baking sheet instead of being this tall bulky whole bird. I get my green beans, sweet potato casserole and mashed potatoes done the day before stored in their baking dishes and in the fridge. It makes thanksgiving so much easier and gives you so much more time to spend time with people instead of being in a frenzy.

[@kellymjones41]

Exactly. Thanksgiving Day is much less stressful when most everything has been prepped and is ready to go.

[@uhN0id]

@kellymjones41 I'm watching football and waiting for the oven to preheat. It's wonderful.

[@MichaelSpannuth]

I just made everything according to this video and it was both the easiest and most delicious turkey I've ever prepared. I butchered the turkey and made the stock on Tuesday, then Thursday was a breeze to cook the turkey and finish up the gravy. Thank you for this. Totally revolutionizes Thanksgiving.

[@PaulNewman3503]

After 71 years I have finally roasted the perfect turkey. I followed every step and it was the best that we have ever had. Where have you been all my my life? Thank you so much, you really can cook!

[@Rebel3997]

Cooked the bird first time pre-carved per your recipe and it came out fantastic! Thanks much

[@johnweimer3249]

When I’m done making the amount of gravy I need for whoever’s coming over. I always put it in one or two thermoses, stays piping hot and ready whenever you need it.

[@dovey6259]

Great tip!!

[@5GreenAcres]

I put mine in a small crock pot

[@SteveBoogins]

We just finished our Thanksgiving 2023 meal. Your turkey and gravy - along with rosemary salt - were amazing. Thank you. Happy Thanksgiving!

[@timconway2834]

Thanks!

[@thatdudecancook]

Thank you!

[@brianbitney1022]

Just cooked the 24 lb turkey this way with the Typhur thermometer I just bought after watching you show. Love it and the best breast and thigh meat ever. I’ll never go back. And so much easier to slice up than dealing with the whole turkey. Also made the gravy and stock. Turned out great. I put the leg/thighs in 30 minutes before the breast and wings and they came out at almost the same time. Thank you for doing what you do .

[@lizmurray8738]

Putting the dark meat in 30 minutes ahead and then the breast is a great tip. Why didn't I think of that!

[@glenmontalbo3957]

Hey Sonny, in years past, I have brined my turkey in order to make sure it's tender and juicy. I just bought my turkey yesterday and I'm gonna try your method. It looks so much easier to make, not to mention carving. My turkey is usually cold by the time I carve it after cooking. Also, I have tried so many of your other recipes including the chicken skin of the sea salmon, seared steak and best of all, your Rosemary Salt! I season EVERYTHING with it! Thank you so much and keep up the great work!

[@HR-zp6nv]

Im blessed to have had a mother who taught me how to do this before i ever left home. I agree, it does make cooking so much easier🎉

[@Greg-ww4zm]

This recipe made the best turkey I ha e ever cooked for Thanksgiving! The only substitution I made was orange zest instead of lemon. Awesome video!!! Thanks!!

[@amila8875]

I tried this for thanksgiving, my first time cooking turkey and I think it was great! Everyone was super happy, the turkey was very juicy!

[@scott_young]

I typically don’t comment on channels but I wanted to mention this method of preparing, cooking and serving Turkey was an absolute game changer this Christmas (2024). Best Turkey we’ve ever had 100%. The rosemary salt took the season to the next level and the gravy was outstanding! Thank you sir!!

[@carlslate9636]

It's Tuesday night, two days before Thanksgiving and I just made the Rosemary Salt. I have a Vitamix with the spice attachment. It looks a little finer than your cooking demo, but it clumped very nicely. Thanks for the weighted measures. That is a blessing. The only thing I would suggest is that you create a candle with this scent. It is amazing.

[@MARD0G]

The salt recipe here is different than his original salt video

[@anitadudley7607]

I have spent hours and hours over the year prepping the Burt, basting, checking, toiling over the Thanksgiving Turkey. U have just blown my mind. Why did I never think of that. I’ve been breaking down whole chickens since I was 11 years old. I want to rush right out and get a fresh turkey and roast one today! Love the rosemary salt. I will be doing that this year as well. Thanks for sharing your knowledge.

[@angelanderson4378]

I thought I was going to die when you said to get rid of the baking sheet! You got me!😂 great video, that rosemary salt is being made this year!

[@usstwe]

OK you have a new fanboy... Best Turkey I have ever made and I have been known to make a 20lb bird just for myself if I didn't have plans.. Wiill never make it the old way again. Only comment and it is a very small thing and nothing to do with the recipe but if you do have or get the Typhur which is not needed but I am a geek and it is cool.. since it does plan for the carryover I would just set the temp to 145 which is perfect.

[@GirlJustDIY]

I can't wait to watch your method for additional tips and tricks. I've been breaking down my turkey and roasting the parts with an herb butter under the skin for the last 4-5 years. I usually go for a 14-15 pounder and cook it at 425⁰ for about 75 minutes. I've never cooked a better tasting turkey.

[@cathyj.1654]

I made this post-Thanksgiving turkey today. The cooking time is spot on, so be careful-it cooks faster than you think. I thought that the texture and flavor of the turkey were good for only being brined for an hour;however, the skin was very salty. I would suggest wiping off the salt completely after refrigeration. The broth was excellent and the rosemary salt added nice flavors, but like I mentioned earlier, remove it from the skin of the turkey after the brine. BTW, there’s tons of chicken in the chicken broth that can be picked away for an assortment of dishes. Thanks for the share!

[@nancypingreehoover]

I just followed this turkey recipe and I had to stop and replay sections of the video as I caught up to the video in real life. I think my husband is probably pretty sick of hearing this video replayed over and over again, but I'm sure he will change his mind once he tastes the turkey! I have NEVER tasted such and incredibly awesome turkey!! Oh my gosh, it is SO good! Thank you so much for this video!!

[@celesteelijah2515]

Wow! I'm lov'n this video....thank you sooo much!!💞👍🏾👍🏾👍🏾

[@MrBetaRayBill]

After seeing this video, I volunteered to make the turkey this year and everyone loved it. And that gravy!!! I am not a person who even likes gravy, but this gravy was extraordinary. Cutting the turkey up makes more sense because you can control the temperature of the individual parts. I mean- you wouldn’t cook a whole cow, would you? The whole process was a lot of fun (enough though I made a few mistakes) and definitely worth the effort. ❤ Thank you so much!

[@DiDiLark606]

This is a great turkey prep video. I'm going to do this because we are mostly a dark meat family and sometimes you can just get extra thighs and legs at Whole Foods. Just FYI on the gravy issue: if you don't have Marmite, add a few Tbs of soy sauce or even better, Hoisin Sauce or Oyster Sauce, for extra Umami flavor, additionally I always add either brandy or sherry for extra acidity. My gravy is always a huge hit at every holiday event.

[@donutcare9680]

Great tips!! I started adding Soy sauce to my gravy and whiskey started sneaking in there too! My family loves it

[@lesliefoldy2767]

Acidity -- that's the ticket!

[@cetkat]

Thanks for that!! I'm hesitant to mess with Marmite since it's a strong hate it or love it thing. I do make miso soup and such, so I actually have all of those in my fridge & feel much more comfortable with them.

[@YouGrowRow]

I did your turkey and gravy and salt. Everything was excellent. I’ll never do the turkey my old way again. Will you be doing a video on how to cook a prepared ham for Christmas?? 😊

[@iberg01]

Used this technique this thanks giving and enjoyed it so much, mostly because of lack of stress. Started

[@bthumudo]

Cooked our turkey just like this today and will not do it any other way again going forward! This was so easy and came out perfect!!! Family devoured it and said it was super juicy. Not to mention only took 1.5 to cook. Thanks so much!

[@ScottADunn]

It makes for a quick, evenly cooked, and crispier turkey at the end of the day. And that is all that matters. I typically brine and then spatchcock my turkey. First time I did that for my wife's family, they thought I was insane. I am the turkey cooker every year now 😅

[@TobiasC-mg4zk]

I’ve cooked a few hundred turkeys as a camp cook and am always looking for new techniques like the charcoal BBQ spatchcock method. I’ve always cooked my whole birds breast side down or Navy style which keeps the white meat juicy as it’s self basting. I also do a simple salt brine the day before. I carve the meat well before serving and chill it. At dinner time it’s arranged on platters and warmed. This was great content. Deffo going to try the neck meat gravy with marmite next time! Also going to try the herb salt dry brine!

[@douggraham8825]

brining works. My Mom cooked a million turkeys and when she had my brined turkey and dealt with the shock of how juicy it was, it dang near wrecked her whole "I'm a great cook" identity....but this method may be next level. It makes SO much sense. I mean the bones, the various part sizes, they all are impossible to cook properly attached. Also, it is impossible to brown all the various parts properly when they are attached. good stuff.

[@GrugTheJust]

@@douggraham8825 alternatively I saw a michelin star chef method of roasting chickens whole, they poach the whole bird in chicken stock at 140 degrees to effectively sous vide the dark meat and add flavor. Then both meats are done at the same time, and the stock on the outside basically creates browning. Further, that stock can still become gravy, saving extra stock for later by freezing.

[@susanorourke6868]

Huge opportunity for scraps for stock. In situations like this, I make the stock AFTER I have the leftover bones for the stock. If you prep 2 or more days in advance, stock scraps go into ziplock bags in the freezer. When the Thanks Giving day fallout settles, everything in the from the tabled goes in the stock pot. After reducing the stock, It gets separated into 1 Qt or 1 Gallon zip locks, gets date labels and goes in the freezer. It can last for 6 months or so.

[@Dbb277-2]

I save/make stock at every opportunity! Great addition to soups, gravies or anything that needs a boost.

[@daphniebennett8718]

Made the turkey this way for Thanksgiving. Total hit! Perfect. Awesome salt. Thanks so much. I will never cook a whole turkey again. You're awesome. 😊

[@BeljicaPeak]

Thanks!

[@thatdudecancook]

Thank you!

[@TereBrown-n1e]

GREAT video! I started dry brining my turkey several years ago from frozen! So much easier, less messy than big vats of water and changing the water, ugh!, and much more convenient. 1T salt for each main portion, leg quarters, breast and wings and back side, leave in fridge in a deep pan, cover with paper bag split open or at least covered with wax paper Don't use plastic bag, it'll stick to skin and it dries better under paper, till it's thawed , remembering to drain it frequently as a Lot of water will drain out. Repeat, Drain Frequently, a Lot of water Will drain out. Draining the water, and remembering to. (tho you probably won't forget but once 😮😢) is the most labor intensive part. Brush off excess salt and Don't salt again, something else you wont do but once, lol, I'd never brined a turkey before because i didn't like the mushy texture so when i read this method and found you could do it while it's thawing i had to try it. So glad i did❤ Thanks again for a great video!

[@May_Day45]

For a little bit MORE umami taste in the gravy is a little bit of oyster sauce (good quality stuff)...takes it to another level 🤤

[@RealJohnnyDingo]

I have no marmite, so i'm going to try this 👍

[@timbo770]

This looks really good, gonna go get a fresh bird this weekend for a test run, fix it up just like this and if it turns out half as good as it looks, the fam will love it when I get ‘’em all here for Christmas. Gentlemen thanks for what you do

[@timbo770]

@@Ramen7810 will do my friend! Could only score a frozen bird so I ordered a fresh one from the butcher shop, I’ll have a report for you soon, cheers

[@dawnlane168]

Just made this today for Thanksgiving. Oh. My. Heavens! Never going back to the old way. This was absolutely amazing!

[@aja4854]

I have watch this video like twenty times, Following along. Stock is on, turkey in the fridge for it's one hour. Can't wait to see how it comes out. Absolutely great video.

[@bOOmbOOmProd]

Love this! Reminds me of Southern BBQ style. A couple tips from over the years for a traditional bird. 1) I remove the giblets and neck and rinse my bird. 2) Take 2 sticks of butter and make a soft-butter seasoned spread (salt, garlic powder, rosemary, whatever you like). 3) Lift the skin where the breasts are and slather that butter mixture under the skin all over the breasts and really work it into as much of the surface area of the bare meat as possible while not breaking the skin. Then slather the rest all over the outside of the bird. 4) Add 1 stick of FROZEN butter to the inside of the bird (trust, this bird finna be moist). 5) As you are cooking the bird and checking temps baste the juices from the pan into the cavity and onto the bird. 6) If temps are low but color is high cover with aluminum foil to prevent more browning (usually wings and top of breasts, don't do this until it has a nice darkish color). 7) LET IT REST (I do 20 mins.).

[@BerkshireBitch]

I usually start my turkey on a V roaster, starting breast side down, then rotating. This year, I'm cooking 2 turkeys; I'll be doing the smaller one on Wednesday, via this method!

[@42tribes]

Stealing this

[@SuperLinkDaddy1]

1) No, do NOT rinse your bird. That was proven wrong long ago. 2) You've taken Dude's quick method and made it quite long. 3) With instant read thermometers, you don't go opening and closing the oven door. That just reduces the temp by 50 degrees and prolongs the cooking. The whole point and beauty of Dude's method is to reduce time, increase simplicity, while improving taste.

[@seandrake7534]

​@@SuperLinkDaddy1 after working in beef and poultry packing plants over the years and knowing all the acids that get sprayed on the meat your not going to tell me not to rinse anything off with water and if cooking your meat to the proper temp if it doesn't kill anything that's in your water I would not even bathe in that water

[@georgeingridirwin6180]

Sounds about the way I do it. But whole very easy. But I am considering trying this. A bit intimidated.

[@chads7796]

I spatchcocked my Turkey last year and the family loved it and it really sped up the cook. I think I will follow your lead and section it out and go for the homemade stock. More time on stock, but way less time on the turkey once it's all pieced out. Thanks!

[@omcorc]

I started deconstructing my thanksgiving turkey a few years ago. It finally occurred to me after 40 years on this planet that whole roasted turkey usually…well…sucks, even with a brine. Then there was the revelation that the tradition of carving the turkey, especially at the table with everyone sitting around intently waiting, was nothing but a Norman Rockwell fantasy. My go-to these days is to smoke the breast “Texas style”, and cook the dark meat hot and fast on the kettle. Instant hit.

[@JM-vj7we]

🤩

[@Wakeywhodat]

Bingo. We never carved them at the table anyway, it’s too full with saucers and whatnot anyway. People want to be able to plate and eat in a timely fashion.

[@bigotonbrand]

Feel sorry for you! My mom's turkey is never dry and my Cajun deep fried turkey is heaven...

[@cheffarrel2014]

@@bigotonbrandfried turkey is the exception.

[@javierechevarria4579]

Turkey deconstruction would be a whole lot easier, just put it on the toilet seat