How To Bake Oven Roasted Turkey with Stuffing | Lobel's All Natural Turkey

I will show you how to make the Thanksgiving classic Oven Roasted Turkey and Stuffing with Homemade Turkey Gravy. I add Smoked Andouille Cajun Sausage to the stuffing which adds a very nice flavor to a classic bread stuffing. I also show you how to use the pan drippings to make a homemade Turkey gravy.
The All Natural Turkey and Andouille Sausage was provided by Lobel's of New York.
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[@drewciferf5832]

I owe you a huge thank you! About 3 years ago, my “family” made it clear that we are not welcome anymore due to politics. We (my wife and I) decided to take on the thanksgiving day feast ourselves. I love cooking, but at the time, had never made a turkey. I watched several videos on KZbin, but I liked yours the best. It’s friendly, straight forward, and easy to follow. Most importantly, it looks delicious! I have archived this video, and I watch it to refresh my memory every Thanksgiving (3 years running). So…. You and your wife’s friendly faces and attitudes are part of our holiday every year now, along with your delicious meal. Just thought you should know that it helped us, and we appreciate you and your family! Thank you! Happy Thanksgiving 🦃 🍁🍽

[@TROYCOOKS]

Thanks very much for the support Drew. I'm happy you and your wife enjoy the turkey each year. Might I suggest you try my homemade cranberry recipe if you haven't yet? I make it each year and each time a new family member tries it, they are amazed at the flavors of it. It doesn't taste like anything out of the can that you've had before. Also, might I suggest you give my grandma's cornbread dressing recipe a try? You can find both videos here: kzbin.info/www/bejne/i4e2gYx4qNygfK8 kzbin.info/www/bejne/e5W4gZKYj8afgdU Much love to you both!!! Cheers!!!!

[@NoHippieBBQCooking]

that's a great looking bird. the stuffing sounded outstanding

[@TROYCOOKS]

Thanks Lyle, I had never tried using andouille in a stuffing, but I will be using it from here on out. That stuffing was outstanding and spicy with a slight smoke flavor from the sausage. And I was very pleased with how the bird turned out. I appreciate you watching brother and wish you and the family a wonderful Thanksgiving!!!

[@LindasPantry]

OMG Looks sooooo good I almost broke nail reaching for a bite! LOL

[@TROYCOOKS]

You are too sweet Linda. Thank you very much!!! Glad you didn't break a nail. That would not have been good. Have a blessed week!!!

[@easybackyardbbq]

My buddy was born and raised in Louisiana and does these fantastic cooks also. Being from Ga I'm all about the stuffing. Grandma made it the best. Great video

[@TROYCOOKS]

Thanks Ashley, I appreciate you watching buddy. My Grandma taught me how to make those fantastic meals also! Gotta love the Grandma!

[@easybackyardbbq]

T-ROY COOKS Had to be cornbread dressing to. Love that

[@MA-dh4bk]

That is one perfectly cooked turkey..with the skin browned crispy almost like peking duck...that looks delicious!! The gravy looks fantastic too...

[@CentralTexasGrilling]

Great looking bird and killer stuffing!

[@TROYCOOKS]

Howdy my brother James!!! The andouille sausage was really a nice addition to the stuffing and I was very pleased with how the bird turned out. Karen and I made a gumbo with some of the leftover turkey and andouille this past weekend. It was killer brother!!! Hope you have a wonderful week James. Cheers brother!

[@chimpartwork]

Get another chair ready on thanksgiving, because I'll be coming over for sure! Wish I could find enough people to come over but it's a weekday and certainly not a holiday back here. Cheers Troy!

[@TROYCOOKS]

I bet it would be fun having you there. I could let you cook the turkey while I sit back and supervise! LOL Thanks for watching Paul. Take care brother and keep that smoke rollin'!!!!

[@Ronrook1]

You do most everything that I do when I make my stuffing. I like to use mild Italian sausage that I cook with the onions and celery. I also like to add sautéed mushrooms to the stuffing as well. Looks great and Happy Holidays!

[@doublejbbq42]

that is why I love thanksgiving, , that is my favorite meal of all time, turkey looked awesome

[@TROYCOOKS]

Yes indeed, having a big ole Turkey in the center of the table is the beginning of a fantastic meal. I appreciate you watching brother!!

[@mikesmith2416]

My go to every Thanksgiving!

[@chrisbrown456]

with regards to the stuffing Troy,we do it both ways,we stuff the bird,and we have enough left over to fill an entire casserole dish for more on the side if anyone wants any,we also use a homemade garlic & sage butter when we baste under the skin

[@TROYCOOKS]

Thanks for the input Christopher. Sage does go wonderful with turkey. It goes really well with pork too!! I do usually make a compound butter to put under the skin, but it can make the cooked turkey have dark patches under the skin. I just wanted this bird to be a pretty golden brown color and I was very pleased with how pretty it looked. I appreciate you watching brother!

[@AussieAngeS]

Oh my that turkey looks fabulous Troy, loved watching this. So good

[@TROYCOOKS]

Hi there Angie!!! Thank you very much for the support. Glad you enjoyed the video. Do you make stuffing or dressing down under? Or both?

[@AussieAngeS]

T-ROY COOKS Troy stuffing is more common here. No thanksgiving here in Australia but definitely almost always served at Christmas time

[@DrOlds100]

This is a new (to me) method of making gravy. I'm definitely doing it this way tomorrow, It looks awesome!

[@TROYCOOKS]

Good stuff! Happy Thanksgiving!!!

[@josephsadowski4532]

You really did a wonderful Job, I wanted to share with you the Polish and Sicilians take the guts, heart liver neck and everything you get and place them in water and boil them down to make the stock, this is when they place the erb's in the stuffing and bird never raw, needs to be cooked down and not much, then they or we take the turkey parts and dice them up placing them into the stuffing mix and use all the Turkey broth not chicken broth in the turkey use two bags of croutons to make a lot as it is so good with your cranberries, use two packs of cranberries it is always best, even in sand wedges, the pack the front of the turkey with a lot of the stuffing and sew the skin around the fillings then stuff the back of the bird and now we have the perfect turkey flavored bird and let it sit for 1 to 1 & 1/2 hours anything more is over doing it, as the juices are in the bird already remember when you make your butter to place under the skin you need to dice up parsley and dice up some garlic and orange or lemon zest of the whole Orange to get additional flavor into the bird and make sure the butter as you had it was soft and mix it all together with a little olive Oil like 3 table spoons, with salt and pepper so you do not need to re-salt it over the skin, this give the perfect skin and moist bird through and through! God Bless and thank You for your wonderful bird but try our way once you will love it! God Bless!

[@FracDaddyBBQ]

Brother Troy that stuffing looks amazing brother my granny always did a cornbread dressing we should all try to have a south Texas KZbin thanksgiving feast love ya brother

[@janicehuff2217]

We make stuffing out of stale bread. We chop up carrots, celery, and onion into small pieces.Then lay out the slices of bread, brush with butter, sprinkle with salt, pepper, Thyme, Margerime, and Rosemary on each slice of bread, one side only. Then stack the slices and cut into cubes. The place all in a large bowl and mix with small amount water or broth to moisten the bread until it will stick together. Then we stuff the bird, tightly, both neck and bottom sections. Tie up with string and large metal pins. Place in roaster, cover with butter, and the same seasoning in the stuffing. Cover with foil and cook at 325 degrees for several hours, then remove foil, bast and cook until brown. We are from South Jersey.

[@Juanelo1946]

Troy, this was like attending culinary school for a week! Your gravy making instructions were priceless!! I love how you added the sausage to the stuffing! The turkey and fixings look off the Succulent Chart! Great job my friend!

[@TROYCOOKS]

Awe, thanks so much John. I was just throwing some stuff together. I was just glad that the gravy didn't clump up on me on camera! LOL Glad you enjoyed the video. All my best to you and Ms. Lulu!!!!

[@joshandseb]

I've been using this video for 2 years now, thank you so much and have a happy Thanksgiving from Canada

[@JanCharles]

Oh that looks so nice - love making gravy that way myself!

[@TROYCOOKS]

Hi Jan, thank you very much for stopping by. My grandma taught me how to make a good gravy growing up in Baton Rouge. She's 91 and is still cooking! Thanks again and I hope you have a wonderful week Jan!!!! Happy Thanksgiving to you and the family! Cheers, Troy

[@JanCharles]

Can't beat Grandma gravy ;-) Happy Thanksgiving back to you and yours!

[@scottpulliam3395]

Just ate lunch and now I am starving, after this video. In NC, we have dressing. I like the recipe for the dressing/stuffing. I think I will give this a try this year. Great video, keep 'em coming. Happy Thanksgiving to you as well.

[@TROYCOOKS]

Hey Scott, if you can find some good tasting andouille, I hope you do give it a try. I was very pleased with how well the stuffing/dressing tasted and I'm sure you'd love it too. Happy Thanksgiving to you also my friend!! Thanks for watching!

[@Neighvmom]

You had me at the trinity, lost me with the sausage. Down here in Texas we make cornbread dressing and stuff our turkeys with it. I have never eaten a turkey, that was not stuffed with dressing for more than 60 years. Your gravy looks good.

[@biggbellylove]

Hey T-ROY, can't wait for gobble gobble day, I'm craving bird baaaaad,lol. I always stuff my bird as well make side dish extra, but nothing compares to the stuffing inside bird. one question *WHERES MY GREEN BEAN CASSEROLE* lol.thats my go to fav side Turkey dish.LoL. We all gave alot to be thankful for, be sure to enjoy this Holiday season brother. God bless T-ROY, your good ol Arkansas friend Bigg Kris.

[@TROYCOOKS]

Awe man, I forgot about the Green Bean Casserole!!! Yeah, we always have that for a side. Now you've got me craving some!!! Thanks for watching brother. Wishing you a safe and Happy Thanksgiving also Bigg Kris!!! Cheers brother! God Bless!

[@Amylynnskitchen]

Your turkey and stuffing turned out beautiful dear Troy! I love that you made the gravy... yum! Please save me a plate... I'm starving now, ha ha. Wishing you and Karen a beautiful weekend!

[@TROYCOOKS]

Thank you so much Amy. I was very pleased with how the turkey, stuffing, and gravy turned out. It was a fantastic meal. My door is always open for you my friend. You know I'll cook up something good for you!!! LOL Wishing you a wonderful blessed week Amy. Give your precious Mother a hug for me!

[@rootboycooks]

Good looking bird Troy. I used to call dressing stuffing, but now that I am transplanted to the south it's dressing. And we don't stuff the bird, the dressing is i a dish on the side. This year I am making just a turkey breast, because I am the only one in the family who will eat the dark meat! And my son in law got a new slicer so we decided to just make a breast and slice it up! I want some of that cranberry sauce! Rock On Troy!

[@TROYCOOKS]

I'm with ya Sal. I've always called it dressing since I grew up in Baton Rouge. This was my 1st time stuffing a turkey and it turned out very well. Karen won't eat the dark meat either, but it is my favorite. I shot a video making that cranberry sauce this past weekend, so stay tuned for that video. It was fantastic! Have a very Happy Thanksgiving my brother!!! Rock On Sal!!!!

[@kimdavis2508]

#1 video. Thank you Sir.

[@4wheelingsmoker]

loved the video . liked the way you made the gravy. liked the hat hope you and Karen have been to visit our state. Wish you and your families a great holidays

[@TROYCOOKS]

Hi Ken, thank you very much for watching. I'm glad you enjoyed the video. I thought about editing out the gravy part, but I'm glad I left that in the video. I've gotten a lot of positive feedback for including that part. Yes, Karen and I were in Maine the 1st week of October and got to see how beautiful it is when the leaves are changing colors. It was a very enjoyable trip! Wishing you and your family a wonderful Thanksgiving and holiday season! Thanks again, Troy

[@bhossast]

T-ROY, another great video! Now I'm hungry.

[@TROYCOOKS]

Hi there, thank you very much! I am glad you enjoyed the video. I was very pleased with how the bird turned out and the dressing with gravy was fantastic! I appreciate you watching!

[@akron82]

Wife and I made this today for Thanksgiving and it was a hit! Thanks! Everything turned out perfect. Only thing we did different was we puréed the vegetables and used them as the gravy thickener as opposed to the flour. Yum!

[@zazuzonker]

Nice looking bird! I'm going to order one from Lobel's. I like to spatchcock mine and cook it on the Kamado Joe. Excellent every time and you can't believe how fast it cooks, even at 250-300 degrees.

[@TROYCOOKS]

Go for it!!! The birds from Lobel's are fresh from the farm and they are truly all natural. I've never done a spatchcocked turkey, but I have done chicken like that and it always turns out fantastic. And yes, it cooks in like half the time! LOL Enjoy your Thanksgiving and thank you very much for watching!

[@jamescardwell2986]

Dressing. I make my Grandmothers recipe every year. She did a lot of Southern Cooking. As do I. After all she taught me about good food.

[@lumpyq6385]

Awesome Bird Troy, it looked amazing. Yes Stuffing up here in the North but I haven't Stuffed one in over 20 years. I do Dressing on the side, I grew up on it the other way so it's just a preference now.

[@TROYCOOKS]

We never stuffed a bird growing up, so this was my 1st go at it. I was very pleased with how it turned out. Glad you enjoyed the video brother!!! Happy Thanksgiving to you and the family!

[@JeremyGabbard]

I definitely grew up with the dressing on the side. My Yankee grandma was into oyster dressing, but I like the idea of andouille!

[@TROYCOOKS]

Hi Jeremy, one of my aunts made an oyster dressing each year. I was never really a fan of it. The andouille sausage was excellent in the stuff though. I will definitely do that again!! Thanks for watching Jeremy!!!

[@00Hydro00]

That looked simply amazing. I'll be trying this for Christmas dinner. I'll be sure to post back when I do and I'll let you I know how it turned out. I haven't had a great stuffing recipe until now. Can't wait to make it. Thanks for the great video T-Roy!

[@arc_angel_3162]

Great job T-ROY I have to try and make that roux soon, never done it and I cook all the time. Thank you Sir.

[@TROYCOOKS]

Hey there Arc_Angel!!! Great to hear from you again! I'm glad that I could inspire you to try making some roux. Just remember, practice makes perfect! Thanks for watching!!!

[@timkamholz1009]

Great turkey Troy . Happy Thanksgiving, hope you and your family have a great Day!

[@TROYCOOKS]

Thank you very much Tim. I hope you and your family all have a wonderful Thanksgiving day also my friend!!!

[@beancr7072]

That was one nice looking bird great job Troy, perfect rendition of this classic meal!

[@TROYCOOKS]

Thank you very much Jean. Karen and I really enjoyed having a Thanksgiving feast a couple weeks early. I was very happy with how the bird and stuffing turned out. I appreciate you watching!

[@00Hydro00]

Hi T-Roy, I made this stuffing last year and it was amazing and my whole family loved it. We used an uncooked version of the andouille sausage as we can't find the cure version. Precooked it on the grill and added to the stuffing. mmm mmm mmm goood!!

[@SmokyRibsBBQ]

Good looking bird Troy, and that gravy was calling my name brother! I know you aren't no stranger to oyster dressing either! Good eats brother, and a Happy Thanksgiving to you and Karen!

[@TROYCOOKS]

Thank you Rus! I was very pleased with how everything turned out. That andouille sausage was excellent in the stuffing. And yes, I do have a really old family recipe for oyster stuffing! Good stuff brother! Thanks for watching!

[@GoldPhoenix99]

Hey there Troy. I'm from the North, and traditionally we would make "stuffing" (as in, this is how my grandmothers would make it). However, my mother and her sister decided that we much prefer it cooked separately and not stuffed in the bird. (This causes the bird not to be overly dry, since you need to cook it too long for all the extra mass you've bulked it up with.) So I guess we make "dressing," but call it "stuffing." I do, however, know people who live in Appalachia in the North who I went to college with, and they have made dressing (but call it stuffing) for generations. So it may be even more regional than North/South.

[@TROYCOOKS]

That is probably very true. Whether you call it stuffing or dressing, it's the same thing. My family always cooks it on the side also and we usually just put some onion, celery, and sometimes an orange in the bird cavity to cook it. Search my channel for Cornbread dressing. That's what we usually have for Thanksgiving and Christmas. Good stuff!!! I appreciate your input and thanks for watching. Wishing you a wonderful Thanksgiving!

[@GoldPhoenix99]

Yeah, our recipe is traditionally is either cornbread or regular croutons, lots of carrots/onions/celery/mushrooms, sage and thyme, and broth, sometimes with an egg or two. Have a happy Thanksgiving, too! Sadly, I'm out of the country right now, so I'll have to do with a turkey leg and mashed potatoes. I'll have to make a pumpkin pie when I get back next month. Anyways, take care, and keep on cooking. =)

[@kvtpwr]

Stuffing looks delicious Troy. Save some for me bro.

[@TROYCOOKS]

You got it Ritchie!!! Thanks brother!

[@BBQGuys]

Turkey looks tasty, T-Roy! I know you will have some great food around the house this Thanksgiving :)

[@TROYCOOKS]

Hey Tony, thanks brother!! I bet you're going to have lots of great tasting food at Thanksgiving also my friend! Thank you for stopping by and I wish you and everyone at Shoppers Choice a wonderful Thanksgiving! Cheers, Troy

[@toypocalypsenow]

That's a masterful turkey.

[@TROYCOOKS]

Hey Andy, thanks very much buddy! Glad you enjoyed the video and I sure do appreciate you watching!

[@matthewillian]

Hey Brother Troy. Looks very tasty, to bad my smell o vision isn't working lol. I love the aroma of a cooking turkey. For me and what I do is basically the same way. I use gluten free bread for the stuffing and I also put the veggies like you do. The only thing I do different is I make extra butter and chicken broth and seasonings. Then I inject the bird every 25 to 30 minutes. My turkey usual is down cooking in 3 to 4 hours and is golden brown. The reason I inject is the white meat comes out so juicy and it stays juicy for a few days. I'm really fan of the dark meat but by injecting the broth the white meat is really good. Inject the bird inside and out first before placing in the oven. Then after just inject all over the place. Depending on the size of the bird I start off in the oven around 400 to 425 degrees for 20 - 25 minutes then reduce the heat to 325 degrees. The stuffing as mentioned I use gluten free bread and season it with salt, pepper, garlic powered. I pretty much keep it simple but every now and then I spice it up cajun style. For some reason the gluten free bread has a better flavor and holds the seasoning better for me. What I make for the side(s), sour cream bean with bacon, mashed potatoes & gravy, cranberries, fruit salad, home made ice cream for desert, both apple and pumpkin pie. Hope you have a awesome Thanksgiving with your family Brother Troy. God bless you and Karen always and much love to you both. CHEERS!

[@TROYCOOKS]

What's happening my brother!!! Thanks for sharing your method for cooking a turkey and making stuffing. I'll have to give the gluten free bread a try! I usually do inject my bird, but decided to keep it simple this time. I love a turkey injected with some love! God bless you and the family too my friend! Love ya!

[@a075923]

GREAT video Troy! At our house we made cornbread based casserole. We use the drippings from the bird for both the casserole and gravy, much as you did on the video.

[@TROYCOOKS]

I'm with ya Mike, we always make a cornbread based dressing. I even did a video on how my grandma makes her cornbread dressing a year or two ago. Good stuff!!! Thanks for the support brother!

[@BEERNBBQBYLARRY]

It must have been Turkey day this past weekend. Not only did you do one and a number of my other subscribed channels, but I did one on my channel too. LOL I made my gravy same as you except I prefer butter in place of the fat, and I used a fat separator to pour out the stock from under the fat.

[@TROYCOOKS]

Ha!!! Yes, I saw that you had cooked a turkey this past weekend Larry. Yours looked mighty fine brother!!! Keep up the great videos on your channel. You're going places!!! Cheers to ya brother!

[@zachm745]

i get excited when i see your videos man. keep up the good work man!

[@TROYCOOKS]

Thanks much!!!

[@keithbettag598]

damn,,,,,now theres a meal i can dig right into-----beautiful job on the bird troy,,,,,,he was pretty

[@TROYCOOKS]

I'm with ya there Keith. This bird looked and tasted fantastic! Thanks for watching brother!!!

[@eltonsbbq-pit]

I rarely do turkey so this was a nice way of doing it! Thanks Troy Cheers brother!

[@TROYCOOKS]

Howdy my brother!!! Yes, it doesn't get much easier than this. Hope you have a wonderful week my friend! Cheers brother!

[@Onekitchenblogfood]

Beautiful looking turkey Troy!!! Love that filling too!

[@TROYCOOKS]

Hi Julia, thank you very much! I was very pleased with how this turkey and stuffing turned out. It was soooo good!!!!! I appreciate you watching and hope you have a wonderful week Julia. Cheers, Troy

[@ellendelights]

That's a gorgeous Turkey Troy and I love that Stuffing and Gravy!! I just swallowed my Tongue Lol

[@TROYCOOKS]

Oh No!!!! Don't do that Ellen! LOL Thank you very much! Glad you enjoyed the video Ellen. I was very pleased with how the turkey and stuffing turned out. And the gravy was awesome as well!!! Wishing you a Happy Thanksgiving!

[@MRLXROMERO]

Wow..great video!!!

[@TROYCOOKS]

Thanks brother! Glad you enjoyed it. The entire meal was fabulous!! I appreciate you watching!

[@josvar8297]

That looked amazing I'm definitely trying that gravy out thanks troy for sharing that video

[@TROYCOOKS]

Thanks Jos, it's a simple turkey gravy, but it sure was good!!! Glad you enjoyed the video. I appreciate the support brother!

[@gruntbass0311]

I did the Turkey Gravy step by step and it was a HUGE HIT! Everyone Loved it! Hope you had a great Thanksgiving!

[@TROYCOOKS]

Hey Rob, glad you gave that gravy a try and I'm pleased to hear that it was a success. Yes, I had a great Thanksgiving even though Enaam needed my help just as I sat down to eat some turkey! LOL I appreciate you giving your feedback on the gravy and it sounds like you had a wonderful Thanksgiving also. Cheers!!!

[@jacobolmos7256]

Looks good brotha I always do both dressing and stuffing I got a couple of people in my family that like one or the other

[@TROYCOOKS]

Everyone loves the stuffing or dressing, so making plenty of it is a good thing. You've got to have a good gravy with it too!! LOL Thanks for watching Jacob!

[@MrKnap2755]

Turkey looked great, Troy....I do half stuffing and half dressing also....

[@TROYCOOKS]

I'm hearing the same thing from most of my followers. Having both the stuffing and dressing gives options for your family and everyone is happy. Happy Thanksgiving to you and the Mrs!!!!

[@zachm745]

you should do a rice dressing video, my nanny made it before she passed and man is it good

[@TROYCOOKS]

I love a good rice dressing!! It's hard to beat those old family recipes. If you have your nanny's recipe, email it to me and I will shoot a video making it! If not, I'm sure my Grandma has a recipe she can share with me. Thanks brother!

[@zachm745]

T-ROY COOKS i sure will ill have that recipe on the way.

[@perfectlyimperfected4616]

looks delicious , I think I am going to be trying this in 2 days

[@RivetGardener]

Beautiful recipe Try, loved the sausage in the dressing. Real nice touch! Always like to roast turkey over the cut vegs like you did. They are good to eat afterwards too :) Oh yea cannot forget the giblets and neck....my wife and I love those parts the best. They never last for the gravy...we eat them right outta the roasting pan! Lovely sliced bird at the end...you did another fantastic job Troy! Rock On!

[@TROYCOOKS]

Thanks John, I tried to keep this fairly basic, but I must say that the andouille sausage in the stuffing was fantastic! I was very pleased with the color on the turkey and how juicy it turned out. Really some good eating!! And yes, those veggies were delicious!!! Cheers to ya brother!

[@cherry-stellar]

Back at it again with the great recipes - Thanks Troy (:

[@TROYCOOKS]

Thanks Anthony!! I appreciate you watching brother!

[@mikee6220]

Looks delicious

[@TROYCOOKS]

Hey Mike, I appreciate that buddy. It was a fabulous turkey. Thanks for watching!

[@hecrowell9771]

I have been following my own recipe for stuffing and dressing for years. Although good, it always seemed to missing a little something that I could never put my finger on. This year, I am going to try this recipe…could almost smell and taste it even though you made the video 5 years ago! I will try to remember to let you know how I make out.

[@TROYCOOKS]

I hope you enjoy it as much as my family does. And please follow up with what you think of it if you remember!!! Happy Thanksgiving to you and your family!!!!!!!!!

[@Evan-mh7it]

Another great vid Troy, I read an article at thermoworks about pulling the turkey when it temps at 157 in the breast. With carryover and the amount of time sitting at the high temp, it's supposed to kill off the bacteria same as 165 but result in a little more tender juicy breast meat. I know it is a little against everything we've been told with poultry, but they are a pretty reliable source so I may give it a try on my Thanksgiving smoked turkey I'm gonna do

[@TROYCOOKS]

I have heard of that also and actually did give it a try when smoking a turkey breast. It does work great and pulling it early letting the carry-over heat finish raising the internal temp really does keep it juicy. Give it a shot!!

[@Alycanj]

Mighty fine looking bird,,,

[@TROYCOOKS]

Thank you very much! I appreciate you watching!

[@vanessaharris899]

OMG!!!!!! that looks so good Happy Thanksgiving to you and Karen God Bless.

[@TROYCOOKS]

Thank you very much Vanessa. It was a wonderful tasting turkey and stuffing. God Bless you also my friend!!!

[@byronchandler5000]

Hi, Troy. That turkey looks scrumptious and appetizing. What's the best way to set up appetizers? Have a good day, good buddy.

[@TROYCOOKS]

Thank you very much Byron, I appreciate you watching buddy! Wishing you a wonderful day also!

[@ADexcavating]

Great videos. I want to try some meats from lobels meats just from your videos. Saw you had a booth bay harbor hat on have you been to Maine.

[@TROYCOOKS]

Hey there, Lobel's meats are the best in my opinion. Yes, Karen and I took a trip to the Northeast this past October. It was our first time getting to see the trees changing colors. We had a blast!

[@arianafrasiabi8701]

Looks amazing good job and thanks for the advice and happy thanksgiving

[@TROYCOOKS]

I'm glad you enjoyed the video Arian and if I was able to inspire you with your cooking, then I am happy. Happy Thanksgiving to you as well and thank you very much for the support!!! Cheers, Troy

[@cuepee1972]

beautiful bird! 👍

[@TROYCOOKS]

Thanks Quinn, I appreciate that brother! Thanks for watching!

[@MyPhoneCentral]

T-Roy i love what you do man! Keep it up! By the way i just got my first black tie varity pack from Lobels. I've got some good grub coming today!

[@TROYCOOKS]

Whoo-hoo!!!! You really do have some fine meat heading your way! That's a nice sampler pack they offer and I'm sure the flavor and quality of the meat is going to blow your mind. Please let me know what you think of it after you've had your fill. LOL Happy eating brother!

[@godsownoba5972]

The day the men tell all ladies to get rest so they do the cooking and cleaning I can image I cant wait

[@elromano1992]

I love your videos! :)

[@TROYCOOKS]

Thank you very much Roman. I appreciate the support buddy!

[@garysmedley6263]

I liked how you put the towel over the foil to rest the bird. just curious as to why you did not use turkey stock broth instead of chicken stock. Good video, oh and BTW, thanks for explaining the difference between 'stuffing and dressing'.

[@TROYCOOKS]

Hi Gary, thanks for the kind words brother. I actually prefer chicken stock instead of turkey stock. Besides, that juicy bird gave off a lot of wonderful pan drippings during the cook and the gravy definitely tasted like turkey. Glad you enjoyed the video and I appreciate you watching!

[@BabyBackManiac]

Had no idea about Stuffing vs Dressing technical definitions. Thanks for the info. That turkey looked SOOO good. At what point in the recipe process did you wear the pink bunny outfit? ;-)

[@TROYCOOKS]

Oh, you saw the bunny outfit huh? I was just trying it on to see if it would fit. Turns out it did!!! LOL I guess I will never live that one down. LOL

[@BabyBackManiac]

hahaha. So funny!

[@jeffreydigo14]

wow! perfect for the holidays.. cant wait to give it a try.. 🙄

[@TROYCOOKS]

Thanks very much Jeffrey. Karen and I had a fantastic early Thanksgiving for sure buddy. I appreciate you watching and hope you have a wonderful holiday season!

[@azmendozafamily]

I use hot jimmy dean sausage and some stovetop stuffing. I start like you do with the Trinity. Then stuff it lightly into the bird

[@clavo3352]

Yeah Buddy you got something to be thankful for! Someone taught you how to cook! So I need to not make dressing to stuff my turkey with as I was planning to do. I need to make a drier stuffing. I put milk and eggs and broth (that word you were looking for) into my dressing. I'll leave out the milk and only use maybe three cups broth to moisten my three package corn bread bake mixed with my half loaf of French bread croutons. I will put an egg or two into the dressing to give it some body. What language was that you were talking in? Clearly you're not from the Texas Gulf Coast!

[@mattcovington779]

What's up Troy! I hope you and Karen are doing well. This looked amazing brother!!! Between the turkey, stuffing, gravy and cranberry sauce that is quite a nice meal. Do you ever deep fry turkey? Keep up the great work and as always I look forward to more videos soon.

[@TROYCOOKS]

Thanks Matt!!! Yes indeed, we do fry turkeys. That is my favorite way of cooking a turkey. It sure does take a lot of peanut oil though! LOL I appreciate you watching brother!

[@davem1212]

That's some good stuff there folks (( a Patten needs to be on that line ))

[@TROYCOOKS]

Hey Dave, thanks for that brother!!! I think you're right! LOL

[@davem1212]

T-ROY COOKS Yeah man , (( turns head sideways , yeah don't forget my finders fee bro )). Lol

[@winzo2007]

T-roy have you done a fried turkey. I just order the cajun rocket pot I'm hoping it comes out well. BTW great video

[@TROYCOOKS]

Hey Winfred, fried turkey is my favorite, but I have not done a video cooking one. It's probably been 30 yrs since I've fried one myself. I usually just order one from Popeyes Chicken. I'm sure you're gonna love it using that rocket pot!

[@thegreenesketojourney4380]

My mother stuffed the bird, my sister is scared of it, and it depends on what I am craving, (mostly stuffing on Thanksgiving and sweet onions, cranberries and apples to turn into jelly next to the gravy )

[@BmanNL1]

I need help T-ROY i am living in North Europe but in the South of my country, what should i do ? Just kidding, looks great keep the videos comming !

[@TROYCOOKS]

Hey Bart, sounds like you're a Southern boy, so I think you should go with dressing instead of stuffing. LOL I appreciate you watching brother!!!

[@MOOSEDOWNUNDER]

A lot different from British/Australian style mate. We use three day old cob ends, blended up to mid sized breadcrumbs, in that we toss sage, rosemary, black pepper and salt and a dash of milk, mix in with the breadcrumbs and form and thick dense stuffing, salt the cavity and stuff the bird. We then stuff knobs of butter under the skin and cook it breast side down in an oven bag for 2 hours, after that cut the bag (keep the juices for gravy) flip the bird and cook at 210 for the last 45 minutes. Rest for 30. Job done. ATB Moose.

[@TROYCOOKS]

Hey Moose, I have heard that cooking turkey breast side down really helps it stay moist, but I'm thinking that cooking it in an oven bag also has that effect on the bird. Your stuffing sounds a lot like how we make cornbread stuffing which I have also done a video on last year I think? Bottom line is that you have some fine turkey, stuffing, and gravy along with plenty of sides and desserts. Good family time!!! Have a wonderful week Moose!!! Cheers mate!

[@cmbteng6005]

T-Roy could you smoke a turkey for us before Thanksgiving??? I swear I could use some ideas lol, thx!!!

[@TROYCOOKS]

I will definitely try to smoke one before Thanksgiving. Thanks for the request Tyga!

[@cmbteng6005]

T-ROY COOKS thx I gr8tly appreciate it.

[@adamaussie18]

Love your videos t-roy. subbed :)

[@mikecha1957]

You go T-Roy...Lookin' mighty fine buddy...

[@TROYCOOKS]

Thanks Mike, I appreciate that buddy!

[@OneHitSkill]

Second video watched and I already like your content alot :D

[@TROYCOOKS]

Nice!!! Thank you very much for the support. I'm pleased that you enjoy my content. I sure do have fun making these videos.

[@elybum]

nice looking bird

[@TROYCOOKS]

Thanks Scott, I appreciate that very much! I was very pleased with how the bird turned out. Glad you enjoyed the video!

[@Legomovie970]

In my family, it's bread and celery stuffing (my grandmother's stuffing). She passed away in November of 2014, a few days before Thanksgiving, which made me hate Thanksgiving ever since.

[@munirfernandez7555]

very nice video thanks for the info. one question since you cooked the whole bird, do you find necessary injecting the bird or not?

[@TROYCOOKS]

Great question Munir!!! I usually do inject the bird with butter and some type of dry seasoning, but I decided to keep it simple for this video. I appreciate the question and thanks for watching buddy!

[@LindasPantry]

Shared!

[@TROYCOOKS]

Thank you very much for the share Linda. Wishing you a blessed week and a very happy Thanksgiving!!!

[@Ivo--]

Save me some of that turkey, I'm coming over! ;-)

[@TROYCOOKS]

You got it!!! Thanks!

[@sandy-k1n]

Hi T-Roy, I know some turkeys come already butterball is it possible i can add more butter ? or you think it would be to Buttery?That Turkey looks so delicious and the dressing so Yummy!! Hi Karen! XXOO See you Thursday.

[@TROYCOOKS]

Hi Sandra, you can definitely add butter to this All Natural turkey. I almost made an injection for this bird with some butter and Cajun seasonings. That would have been an amazing flavor. Thanks for watching Sandra!

[@sandy-k1n]

Thanks T-roy😊👍

[@kobitkakustomsoffroadadven7187]

my family does it both stuffed in the bird and in a dish cause you get two totally different taste doing it both ways

[@TROYCOOKS]

Yes, you are absolutely correct Michael. Two totally different flavors from the different cooking methods. I personally like the dressing in a casserole dish. It's all good though! LOL Thanks for watching!

[@rebeccaroberson117]

Hi I would like the recipe

[@gweinrich]

Hey T-Roy where did you get your salt/pepper shaker from?I seen it on your video.

[@TROYCOOKS]

Hi Hanz, I got those salt/pepper shakers on Amazon. They were fairly cheap from what I remember, but they last a long time and work very well. Thanks for watching buddy!

[@badbry82]

Here in Florida it's definitely dressing but we call it stuffing. weird I know.

[@TROYCOOKS]

Same for my family in Louisiana Bryan. It's all the same. LOL Thanks for watching buddy!

[@lakia671]

T-Roy we make Cornbread dressing in our house. This looks good

[@TROYCOOKS]

We usually make cornbread dressing also. I appreciate you watching and wish you a Happy Thanksgiving!!!

[@lakia671]

T-ROY COOKS You're we. Love your videos. Yes it's so good with the gizzards and livers

[@TROYCOOKS]

You got that right!!! God Bless you and your family!!!!

[@lakia671]

T-ROY COOKS Thank you. God bless you and your family too.

[@lakia671]

T-ROY COOKS I want to try it with the Sausage one day. I love that sausage. My day is from Monroe, Louisiana

[@BourbonWhiskies]

Was this still the perfect temp for serving after the bird sat for 2 hours or did you have to reheat it? Even if you did or didn't, what would be your recommendation for reheating your turkey? Thank you kindly T-Roy !!

[@TROYCOOKS]

The bird was still really warm 2 hrs after resting, so it didn't need to be reheated. If I were to reheat it, I would put the bird into a roasting pan with some broth or water and seal it with tin foil. Then I would warm it up at 250F for 30-45 mins (assuming it is whole). If you cut it into parts, then use the same method, but don't warm it up as long. 30 mins would probably be plenty.

[@BourbonWhiskies]

Thank you !!

[@wildbill4547]

thinking andouillie would be good in my favorite oyster dressing. what do you think T Roy?

[@TROYCOOKS]

Yes indeed, andouille would be fantastic in an oyster dressing!!! It will add a nice Cajun kick and also some smoked flavor to the dressing. Heck, you could even smoke your oysters before adding them into the dressing! Mmmmm!!!!

[@wildbill4547]

That is what I thought going to give it a try thank you!

[@archangels4you593]

Great video and presentation except for the one liner from Karen (Noone wants it soggy), which kinda spoiled it a little bit..... Thanks for sharing....