How To Cook The Perfect Roast Turkey. Roast Turkey Recipe.TheScottReaProject.

[@thefransterproject]

I'm lucky to have Scott Rea as my best mate. He prepared and stuffed our family Turkey for Christmas and it's got to be said he did me proud. The Turkey crown we had was succulent. Tasted the best I have ever tasted !

[@ethanlee-c3d]

Scott who?

[@wesrichards6168]

Scott is AWESOME!!! You’re very lucky indeed 👍🏽👍🏽

[@DRACUL1964]

MAN! That Turkey looks so damn delicious & moist, no matter what country a person lives in we all have something to be thankful for. Happy Holidays from the US!!!

[@bebopsbaby1]

I cook a bird like my mother did, its torture to sleep but it results in a moist bird every time. Season,butter, like you did, we dont use bacon, but her "secret" was to put the bird in the oven overnight at 200-250 depending on weight and let it slow roast all night, then when she got up to finish preparing meal,shed drain the broth for dressing and then brown the bird. Perfect every time, we ate around noon 😍

[@Goodrevmeeks]

Just roasted a turkey following this video. It was the most tasty, juiciest turkey I've had. Thanks Scott! I love your channel.

[@dsjoyful14ever]

Scott, you have a very nice singing voice-what a nice surprise. You should be called the Singing Cook. I hope you will sing some more tunes on your channel. That would be a nice treat. I just love your channel. your personality and kindness, your expertise and skills all make for a wonderful channel. Thank you for doing what you do best.

[@jamie57061]

Followed Scott's version of cooking a Turkey, and it came out as well as last. Thanks again Scott!

[@bigw1552]

Still the best turkey video, I always watch to get motivated for the big day. Thanks

[@andrewr4737]

Did this today as practice for Thanksgiving. Fantastic recipe and directions. it was a grand slam.

[@mary-katefoster2434]

fantastic bit of turkey. look forward to xmas now

[@jenniferwellink3816]

Thank you Scott!!! Christmas dinner was a success. My husband got a 5 kilo turkey as a Christmas gift from a client. I never cooked a turkey in my life. I only have a small combi-oven and I wasn't sure what I was going to do. I watched your video and I followed your instructions and it worked out beautifully. Happy Holidays!!!

[@jamie57061]

I'll be doing my first turkey this Christmas exactly the way you've done it. The Mother in Law has done it the last 50 years! So wish me luck!!! My Turkey came out a treat! The mother in law said it was the best she had tasted, including hers! I did lower the amounts of cooking time and oven temp. Which turned out to be a good idea, as i think your oven is non fan assisted and ours is. The final temp was about 8 degrees over, but was still cracking. I can't recall if you mentioned this fact in your video, but either way. Thanks a lot for the tuition!

[@foodpimpz9429]

That looked like it was done to perfection. Beautiful!

[@harrywalker4922]

I just cooked a 22# turkey using Scotts method. Mine came out perfect. Super moist. Thanks for the tips!!

[@Krakaet]

Scott, I've only recently subscribed to your channel, but I am literally blown away. I've come to look at KZbinrs as a collection of well-meaning amateurs who often offer advice that is specious at best. You are in a completely different league, sir. Your professionalism and methodical nature really comes through in your butchering and cooking. I am a cook and not a chef, as well, and as such I value everything that you have shown me. I am especially thrilled with your pulled ox cheek sandwich - that thing looks absolutely heavenly. This, however. This is going to come in handy on November 27th!

[@TheScottReaproject]

Valentino Graci Thanks Valentino,really appreciate your comment,all the best .scott

[@Krakaet]

Scott Rea No problem, Scott, and thank YOU, man, for putting these videos up there. I'm currently recovering from having a wisdom tooth pulled and I can't eat any of what I am watching, but it sure is making my mouth water with anticipation. Keep up the good work and keep 'em coming.

[@NityanandaBiswas2]

Valentino Graci Appreciate Video! Sorry for butting in, I would love your initial thoughts. Our butcher mentioned that i should use a thermometer to avoid overcooking and he recommended the 'Chef Remi Cooking Thermometer' (I'm sure he said you can buy it on Amazon) Do you use a Chef Remi thermometer? The butcher mentioned its very accurate and has a lifetime guarantee.

[@ewin1st]

Another brilliant video . Can't wait to see how you make your gravy . Keep up the good work .

[@whapeepoo]

Awesome. And no thumbs down yet.

[@johnpicazo2976]

Thanks so much for posting this video, I will definitely be trying it for thanksgiving, keep up the outstanding work and I look forward to seeing the rest of the videos about the sides!

[@tamarasands]

hi scott i am definitely going to do this for thanksgiving and Christmas thank a million!!

[@stephenscott4978]

We have turkeys on my family's ranch here in Texas. They love to eat the pecans and it makes them oh so tasty. i will have to try your roasting method next turkey season as I'm not the one who cooks the turkeys for thanksgiving.

[@iantroup]

Hi Scott, I have been searching for a nice simple way to cook Turkey for Christmas & I've seen Ramsey & Oliver & others putting on all their cheffy airs & graces & weird twists in an attempt to out do one another. When I saw how you do it I realised that you use tools that most of us have as ordinary cooks. Most of us don't possess Wusthof knives costing hundreds of £££ etc... I will be watching you & only you this Xmas as I have had some truly dreadful results following Oliver, Ramsey et all over the years. I love your style & cooking methods. I'd love to have a pint with you & share your knowledge. Cheers!

[@TheScottReaproject]

thanks Ian.i really appreciate that comment, makes it all worth while, you won't go far wrong with my turkey method either.so have a good one mate.many thanks. Scott

[@stienerrecliner]

This is the recipe I was searching for! I have subscribed, Many thanks

[@stevencute43]

Scott, Beautiful turkey. I am going to try the foil trick as well as resting the bird upside down. Thanks for offering this video in time for American Thanksgiving dinner. Your channel is a tremendous service!

[@bobshields6829]

I am a Brit expat living in the US (originally from Sunderland) and I really love your vids. Streaky bacon is known as 'bacon' in the US. Any chance of a vid on Brit back bacon? I miss it soooooooo bad.....

[@pauls3423]

Love your technique ... delicious. The only thing I missed was your wing folding treatment for roasting.

[@johndoe4892]

First time I see a turkey with the whole leg attached to the drum! Anyway you’re a great cook!

[@kingy6521]

cant wait to do this tomorrow. awsome video il let you know how it goes

[@MakaiGenovese]

Very impressive and too advanced for me. I am wondering what you did with the bacon and how much of the bacon do you taste when you eat the turkey?

[@bigw1552]

I come back every Thanksgiving, thanks mate!!

[@mastermetalshredder]

Looks great Mr Scott, I'm going to make this tomorrow. I also love the Machete Knife you use to carve it lol. Thanks

[@1175ghost]

Thank you very much sir. Perfect recipe

[@WolfKnifeLaserTorch8]

I'm here once again after a year. You are the man, good sir.

[@Billy0Nitro]

I brine mine overnight, then inject it with Turkey stock, season it up and cook it in my rotisserie, The set it and forget it one, always comes out AMAZING!

[@damobyrne]

thanks for the recipe Scott! -- in the US at the moment with some friends for thanksgiving holidays - I'd never cooked turkey before but your method worked great and the compliments kept coming all night :) and your simple method for the gravy was no kidding the best turkey gravy we've had! cheers - will be doing the same for xmas!

[@TheScottReaproject]

damobyrne Chhers my friend,i relly apreciate your feed back,makes it all worth while,glad it all worked out for you,you really must give the roast potatoes a go too,let me know how you get on,all the best.Scott

[@Allottedaaron]

I have to admit that I haven't cooked a Turkey for Christmas for quite a few years now. I tend to go for Goose instead and I am bit ashamed to say that I prefer it. Are you going to do a goose video as well? All the best and thanks for a great video.

[@RazorbladeRapture]

Absolutely love your channel Scott! Subscribed!! I have only been cooking my own turkeys since i moved out. This will only be my 3rd year so im still trying to perfect it! I cook mine over night (like my mum did). The smell is amazing to wake up to! Im going to try your way of letting the bird rest breast side down this year!

[@Tom5thousand]

Hi Scott would you recommend brining the turkey as well before using this recipe? Also what do you do with the bacon afterwards do you add it to your stuffing? Love your videos man keep up the great work!

[@hourdad]

Hey scot tanx for the recipe. .it works .always holla from 021

[@janetovens756]

Can I just say that I normally buy mine fresh from Marks & Spencers, already stuffed, with the bacon on, and in a cooking bag, usually works out at around £65 and I can honestly say it never looks as good as yours. I think this year I am going to have a good look through your videos and have a try of some of your dishes. The ox tail looked good so might start there.

[@skatersagar]

That looks delicious.Your channel is unique and more interesting.Do you use Victorinox kitchen knives?Respect from #NEPAL

[@marka9292]

How thick is the steel in that knife you are using?

[@sonicpentatonic]

I love this video and I'm definitely going to use this approach with the addition of a brine soak before any of the steps in this video. Brining alone has allowed my past turkeys to stay nice and moist, but I suspect this herb butter trick will bring the flavor up a level. Thanks for the great videos, Scott! I've been addicted to your channel since discovering it.

[@CuteCatFaith]

The herb butter method is a pain you know where but it's also superb with chicken, using taragon as the herb. You do use lemon juice, too. Brining is wonderful but some are on salt-restricted diets, so that's a consideration. They both work really well!

[@coryknight7255]

Great job it's amazing I've been doin my bird that exact way all my life... Great minds think alike lol rock n roll baby. Cheers.

[@mastermike7000]

This is, for certain, how I'll be cooking my Christmas turkey this year. Seeing that carving at the end *heavy breathing*

[@benjaminmcgowan8271]

First, I wanted to thank you for all the great content you have uploaded for us! I initially got hooked from your butchery videos, but have come to love your style of cooking as well. I haven't cooked a turkey and gravy myself before, but after watching how you've broken everything down, I've decided to give it a go. I just had one simple question on the turkey video: You mentioned at around 9:57 that you seasoned the inside of the bird prior to putting the onion and lemon inside. What did you season it with?

[@TheScottReaproject]

hey Ben.just salt and pepper mate, if you have any questions feel free to ask, please let ke know how you get on when the day comes many thanks. Scott

[@mackenziewhethers1257]

In my household we brine the Turkey for a week in Chicken stock and salt water with Crushed Allspice, cranberry Juice and Star Anise. Then when we cook it we cover it will more crushed allspice, pepper, Salt, apple cider and star anise in the cavity. Its very Juicy and Very Flavorful.

[@Shushu3113]

hi Scott, could you please do a roast chicken recipe? or is the same recipe ok to use for chicken. thank you very much :)

[@karenconway6246]

have been googling recipes and yours are better than jamie oliver and gordon ramsay and you explain things good

[@markrapson7862]

Hi Scott. I have enjoyed your cooking immensely. Where did you receive your training? My father's family came from a town in Cornwall called Redruth. It is on my bucket list t go to England and find my cousins. Maybe we can have a pint together?Mark Rapson

[@CuteCatFaith]

Lovely! Ordinary, frozen shop turkeys, I've never seen for sale in France, but sometimes, very nasty, small battery ones turn up. A good, free-range turkey here, fresh, with giblets, possibly including bacon, goes for 70 to 100 USD here and is never stuffed, but wow, if you need a huge meal, they are just FANTASTIC and everything gets used, bones roasted for stock, et c. Thanks for showing how an ordinary one can be so, so beautiful. I used to love doing a full Thanksgiving meal in the States and all it took was a list, prioritzing the chores, shopping. I did a nice full one here in France years ago and was scolded and they barely ate it! Oh, well, I was so happy with all that work and planning. Really! Uprated.

[@bikermama1959]

Don't forget about your Canadian friends, Scott. ;)

[@roccovitiello7031]

Real tasty

[@roccovitiello7031]

Excellent job

[@36isnotold]

I love you, you're just great. You really make me laugh. I'm making this recipe today, so cross thy fingers for me!

[@RobertBlomberg]

it's the best! iv'e used it two years in a row. three with this year :)

[@zalike1]

Hi Scott love your cooking, tried some of your dishes. Am requesting a black pudding or blood sausage using bread, we use bread in Trinidad and that's were am from. Thank in advance Vanessa.

[@TheScottReaproject]

I have a black pudding/ blood sausage video all ready uploaded. please check it out, its a beauty. all the best. Scott

[@ianwestbrook2763]

Hi Scott. Great video! What is that knife you use? It looks more like a machette! ;-)

[@TheScottReaproject]

Ian Westbrook Hey Ian,it was a 12" victorinox steak knife,way better then any of those fancy thin dedicated carving knives,they ent the cheapest,but you will buy it once,and it has so many uses,i know it look like overkill,(or paul hogan in croc dundee),but you could see how well it carved the meat,hope this helps.Scott

[@leahdin]

how do you feel about brining the turkey? thanks for another enjoyable video!

[@bradhellman5006]

Hi Scott, love your channel! At work they give us each a Thanksgiving turkey. And I don't mean to sound ungrateful, but they are obscenely big! 26 lbs! I always deep fry mine and it comes out perfect every time. My question is, do you have any interesting recipes for helping me eat up all this leftover turkey meat? I found a nice recipe for french turkey casserole, and that was really decadent! I'm thinking of buying a sausage making kit and experimenting with turkey sausage.

[@bulbhorn]

Thank you very much, your channel is great. I will try this next week for a practice go before Thanksgiving. What are your thoughts on adding a bit of cider in the body cavity for added moisture?

[@mlindsay527]

Love your videos, Scott! Especially the meat cutting, really helped me up my game with our home grown sheep, pigs and the deer I shoot. Just a suggestion but you might consider hitting the bottom of that turkey with the broiler for a few minutes to crisp up the skin, the best part! Ever do any grilling/BBQ? Everything is better with wood:)

[@황채원-l2m]

Thank you ^-^

[@HippieSlayer17]

Scott, How have you not been offered your own cooking show yet?

[@sharonmacintyrebarrett8572]

The cat won't be getting the turkey neck or the heart, liver, etc this Christmas. Poor Kitty. LOL

[@TimTam69420]

How to Use Flavoured Butter to Keep Your Turkey Moist - Gordon Ramsay Gordon Ramsay posted this video today and I found it funny that it's almost identical to your turkey prep! great vid as always

[@sj2746]

Scott please re do this video again.. like a updated Version

[@ChuckCanada1]

Well done!

[@mysticmeadowshomestead6209]

Our turkey came out exactly the same as yours. 😊

[@TheMottz]

Great, insightful vid Scott! I'd like to see you carve away the rest of that bird. Looks to me like my self taught bird carving is about 90d off. Cheers!

[@mrgearheadfromhell]

Was your turkey delivered by Eddie Stobart ? I always brown mine first, this seems to seal the skin and keeps all the juices inside the bird. It actually squirts when you stick it with a fork to slice it.

[@TheScottReaproject]

if that works for you then stick to it. You sound like you have got it nailed using your method.but as you can appreciate many people still struggle to get a moist and juicy turkey, as I said in the video there are endless way to roast a turkey, its just a matter of finding which one works best, , but when you cook just 1 or at the most 2 a year it can be hard to practice. anyways thanks for your comment. many thanks. Scott

[@beecakes3062]

would it be fine to brine it first? I'm growing my own turkeys this year

[@draytonwifecooks]

How many pounds is this turkey! Awesome vid!!! I don't eat pork so I'll be using beef bacon to cover but this result is what I'm looking for when I want turkey!! Thank you! #USresident

[@williamtrask815]

Curious, When you put bird to rest. It was breast down. When finished resting it was breast side up.?

[@ronszegleti6947]

Scott, I just found your channel. Just watched you video on making gravy. Are you a Butcher by trade? Oh and by the way, Nice carving knife!. And that brings a question up, your knife is not serrated. Which type do you recommend for the average cook, flat blade or serrated? Ive seen dozens of KZbin videos on roasting turkys, but I find yours very informative and very instructional! Have you given thought to formal teaching classes?

[@TheScottReaproject]

***** Hi Ron thanks for your great comment,i use both serrated and non serrated knives,but to be honest with you,it doesn't really matter,as long as the knife is sharp and of good quality you will be fine with either,i am thinking of lessons in the future ,so watch this space mate,all the best.Scott

[@ledi_5714]

Ron Szegleti

[@Ninjamohawk]

you know, it's funny. I've been cooking my turkey like this for ages. dunno where I learned to. Never a dry breast. always pleases. Anyone out there skeptical, give it a try. You won't do it any other way again!

[@ArmouredKat]

Wouldn't have wasted the liver like the. Fried it makes a lovely sandwich.

[@tajanaecameron4440]

I love how you say gentle..but are rough still lol "men" it's funny 😊😊😊

[@williammorales3871]

So juicy. Perfect skin. Little hot sauce & beer. 👍🙏✌️😎

[@joesavage2023]

I realize this is an older video but.....help....I have a big turkey in the freezer for 3 years, never thawed. Is it still eatable?

[@steinderbush]

Yammi!!!

[@bobhenry4187]

scott put some ne vedios on here I done watched all u have Bob Henry

[@pauldixon6654]

You do this every time. Now im hank marvin.

[@sharonmacintyrebarrett8572]

You should have finished the song you have a great voice.

[@WhatsForTea]

What watch is that...my man would love it...tell me it's not a Rolex, 'cause it looks like one :(

[@TheScottReaproject]

Scottish Heather Hi Heather,luckily its not a rolex,its a seiko kinetic sports 200.its a stunning hard wearing watch,and they are really reasonably priced,you get alot of watch for your money,and the quality is second to none,they were about £350.00,when new,but you can get them cheaper,this watch is 15 years old,and its a stunning timepiece,your other half would love it im sure,you know the old saying"you can tell the man by the watch he wears".hope this helps,all the best and happy shopping.Scott

[@malbig2344]

Can you do this the night before then micorwave the bird for an hour before serving?

[@mitchellrobless960]

1 hour 30 minutes to 40 Minutes full blast 220c then 170c make sure you put a timer on

[@johnbaldwin143]

Nice 'lucy'...

[@mitchellrobless960]

have you got a timer

[@ethanlee-c3d]

I roasted a turkey. Came out good. Cooks quicker with foil on top..

[@CologneCarter]

Trouble is. after (felt) tons of dry and flavorless turkey I ate growing up. I really have an aversion to turkey. I just can't bring myself to buy any piece of turkey at all. Yet I have to say your efforts are looking good, with a little flaw. The back didn't get any chance to get some browning. On the other hand it might be the tastiest part as it was in contact with the flavorful liquid more than any other part. ;)

[@CuteCatFaith]

I know what you mean about ruined turkeys! It never happened to me but I heard stories! I got a poultry roasting rack in the USA and still have it here in Europe. It enables you to turn the bird at least once for even browning. If the bird is trussed, it's even easier. Sort of looks like a toast rack with a big v-shape in it. Someone has a whole goose demonstration up on YT and it's so pretty. I never did try a goose, yet. Parchment paper (sulphurized paper), buttered or greased, is a good alternative to foil, I've found (I don't like foil). It's easy to bind and truss if necessary.

[@JJisLurking]

Half a lemon you say but then you put the whole one it lol YUMMO FOR SURE

[@brendavawter]

Lyann B I think he said he was going to halve a lemon. as in cut it in half. either way..whatever. :)

[@jwcontract]

Felt like I was watching a remake of 'Last Tango in Paris'...

[@hremaddox]

Lovely. Would be even prettier if you trussed the turkey so it doesn't look like it passed out from a hard night of drinking...lol.

[@MOOSEDOWNUNDER]

Mate.....What can you say. The bollocks. I know to have my lunch before watching your vids now lad, its the only way i keep the weight off. lol :-) Cheers Moose

[@pardyhardly]

19:47 to 21:06 you can see Neville Chamberlain's face in the turkey.

[@mitchellrobless960]

make sure you set a timer for the turkey

[@elaine5737]

The chicken/turkey legs & feet on the birds over in the UK are always longer...........................why?????????????

[@petrosmalik]

Is this a version of Gordon Ramsay's recipe?

[@malbig2344]

Scott, Jamie Oliver says to rest the bird for a minimum of 2 hours, whats your opinion on this? I am going to be responsible for cooking a turkey for a homeless hostel for 33 people and I want to get this spot on. I've never cooked turkey before. Is the turkey served cold with hot veg???? Comments from your fan base are most welcome.

[@wiktor-lx1pd]

Zajebiste potrawy ,

[@TreadStepping]

What would we have done before aluminium foil? 😉

[@anoojgeo]

5:20 melt it man !!