Roast turkey breast with basic stuffing and sprouts

[@Scerttle]

"This video is an ad for" is the most refreshingly honest and up front sponsorship disclaimer I've heard in a while.

[@Scerttle]

from ANY KZbinr.

[@treesnip5667]

There definitely is a difference between a video being sponsored by a company and a video being made to show off a product. But I agree, I do appreciate the distinction.

[@imetacrab]

i always watch them all the way thru cuz I hate getting 'bait and switched' halfway thru on other channels

[@Heightren]

You'll see this on any video that's not uploaded on the normal schedule by Adam.

[@SunnylandProds]

I saw the cherub tomatoes at Aldi yesterday and thought: “I need to get some of those and make pasta with them.”

[@adamJKpunk]

This is why I season my butcher and not my box.

[@jeffsan0.5]

I just have this image of someone walking into a meat shop and just start spraying the butcher with boxes of salt, papper, herbs and spices😂

[@szzrhn]

Couple’s halloween costume: Butcher and box!

[@kpods1116]

And here we go……

[@15oClock]

He’s getting annoyed with you over that; you might wanna stop.

[@BillBraskyy]

And this is why I butchered _my_ box

[@dylndaviln3091]

I know it’s for the ad but cooking both dark and white meat is easy if you just blast the bottom with heat for a couple minutes on the stove top before it goes in the oven. In fact I learned that from this channel!

[@Grilnid]

Probably need a big ass stove if you're gonna do that with a turkey

[@carpediem5232]

​@Grilnid Not really. Just use two burners or the flex zone that a lot of newer induction stoves have. You could also just use the bottom heat funktion in your oven although that would take a bit longer.

[@teamtigershark4337]

yeah it feels like Adam's normal cooking videos are just are all ads now

[@mtmann92]

6:19, outstanding editing to disguise messy pour

[@mtmann92]

I guess he didn't exactly nail it in the following shot, either

[@BooksForever]

@@mtmann92Same event, two camera angles played back-to-back rather than intercut. He should’ve turned his skillet (or the gravy boat) 90 degrees for a cleaner pour.

[@jacobh1833]

I like how honest his videos are generally, makes cooking seem more natural and doable.

[@rockyreyes9320]

Bro spilled like a gallon of gravy

[@NoJokesInc]

this made me laugh so much 😭

[@s1nistergnome]

feels like such a classic ragusea video

[@ahuman5592]

didn't even realize it was new video till i saw when it was uploaded

[@DoodleDooAnimations]

I know right this is the type of Ragusea that we used know

[@GordonShumway-t6u]

All the way down to the old blue and white plates!

[@jimfuelig3561]

Love it, wish there was more.

[@HumblElephant]

the fogged up camera lens was almost nostalgic

[@asdfg952816]

that was such a masterful camera angle change on the gravy at the end lol, movie magic really is something

[@loreleiluetke3470]

it never spilled :p

[@gohabs9]

skip to 7:44 to avoid the advert

[@jasonmccrory]

😂

[@BrainletReviews]

sponsorblock be workin overtime on this video

[@TheIrishAlchemist205]

People will complain about anything. 🙄 You missed a great, simple recipe.

[@damiaanwolters4739]

​@TheIrishAlchemist205 you're the one complaining now. And not even in a joking way

[@thejoshhartley]

​@damiaanwolters4739 It's always important to complain in a jokey way, right? That way, if anyone calls you out on your negativity you can go "it's not that deep" and win the Internet. God I love apathy.

[@ruby8372]

I'm not even American and I'm so tempted to just throw a Thanksgiving so I have a reason to cook something like this for all my friends

[@janNowa]

Couldn't you make it for Christmas? (Assuming you celebrate Christmas haha). You could also just have a normal dinner party.

[@apostately3384]

You should! Turkey, gravy, and bread stuffing is so good.

[@nataliajimenez1870]

Add cranberry sauce. It adds brightness, tartness and vivid color to the plate and it's pretty easy to do with frozen cranberries or another tart berry

[@Zeblinz]

Hey Adam, something to add about turkey temperature, is that pasteurization is a function of both heat and time. And that while the USDA recommends a temperature of 165° F, turkey is pasteurized when held at 150° F for 3.7 minutes. And might be worth noting for people concerned about carryover cooking not being adequate enough.

[@elizaclove1096]

As someone who actually had Butcherbox for months its really worth the video. The meat is excellent.

[@FlatPlutoSociety]

I fully intended to order one box on the cheap with some promo code and cancel afterwards. That was like three years ago and I've been a monthly customer since, because it's SO good and absolutely worth the money.

[@Hanzo465]

Seems so expensive for so little meat. 10oz ribeye for $28?

[@AquibMohammedAyman]

This might be a good time to admit that I enjoy the Adam's creative ad segways in his regular videos 😅 His advertisement videoes for butcherbox are also good

[@fadeawayX]

"This video is an ad for Butcher Box." You had me at "this video".

[@mikeschumacher]

That looks like a sane amount of food for a couple or a few people over Thanksgiving without having to spend hours in the kitchen. It's usually too warm to have the oven on at Thanksgiving where I live, and I rarely have people over, so I do turkey tacos and that's a lot less work.

[@Bigandrewm]

I gotta disagree on the brussel sprouts. All you have to do is put them in a pan with some butter and salt (and spice if you like), and gently pan-steam them in just enough water to make sure that it doesn't evaporate away when you put the lid on. DO NOT SUBMERGE. What little water is left when they're cooked is your "brussel sprout broth" and it's delicious. There's no need to boil then drain-to-cool then add butter. When you throw away the water as Adam shows here, you're throwing away good flavor.

[@BrainletReviews]

Yeah, idk if he just does this to mess with people: but he had a whole video about frying veggies and the fact it tastes better because you get browning and the nutrients don't all leach into the water.

[@TheEpicPancake]

What do you use it for, out of curiosity? I don't exactly know what I'd use brussel sprout flavored water to augment.

[@TheEpicPancake]

@@BrainletReviews Since when does that preclude him from boiling them on occasion? It's a common preparation for brussel sprouts anyhow, and while fried or baked brussel sprouts own, they're definitely a different beast from boiled or steamed ones.

[@Bigandrewm]

@@TheEpicPancake If you pace the cooking right, you don't end up with a pan of water; you end up with a pan thinly glazed with a buttery sauce.

[@OrigamiMarie]

I think the reason he made the brussels sprouts is that it requires less fussing and is more foolproof. If you cook them without water, you have to manage the temperature and moisture in the pan, and move them around pretty frequently, or you'll get surface scorching while the insides are still very raw and tough. With the steaming method, you don't have to worry about nailing the timing for serving. You don't need to constantly stir, or test multiple times to make sure the sprouts are done but not too done. You just simmer them, cool them, and fry them. And that's what these feast instructions are about, just a good meal that you don't have to worry about screwing up.

[@marcberm]

Yes reaching proper temperature is important for cooking meats safely, but so many people fail to understand that time is the other part of the equation. Yes, recommended temp is instant kill for pathogens, but anything remotely close to that temp is still going to kill everything if you give it a few minutes there.

[@FreeBroccoli]

Yep. According to Kenji, holding poultry at 150° for 2.8 minutes is as good as 165° for 1 second with respect to pathogens, and the texture is way better.

[@PaintSkate8]

The dangerous part is that you never know for sure if you're measuring the coolest part of the meat. That's why he says if you need to be really safe, take it to 165. That way the true coolest part will definitely be done by the time you're eating it - that may not be the case if you pull at 155.

[@kenmore01]

Yes, and let's face it, it's a friggin 5 lb roast. It's not gonna change temps in a few seconds or even minutes.

[@kenmore01]

​@@PaintSkate8It's true you do need to be careful, I feel the worst part of slightly undercooked poultry is that it's gross, not the safety. After all, pathogens are not in the middle of the roast, they are on the outside where stuff can get to it. The outside will be WAY over 165 if the middle is even close.

[@ddrjay]

Something so comforting about a classic adam video. Thank you!

[@YanCCid]

“Gimme that grass” Adam always feeding the YTP creators, lovely

[@markcrummett7831]

Potatoes. You gotta have mashed potatoes with that. It's like, a law.

[@iota_jian]

Sneaky angle change on the gravy boat HAHA! Loved the vid Adam

[@livelaughloaf519]

I love getting a turkey breast or thigh outside of the holiday season too. Often relatively cheap and they make wonderful weekend roasts for a family or small group.

[@tyleradams6048]

'Root ends' of Brussels sprouts? Adam might need to take a look at the way those things grow.

[@jamesdean8785]

“This’ll be fine” could be Adam’s rebrand

[@andrewleyden2752]

Adam has this way of emphasising something that he is not including as if it is somehow the worst possible thing in the world. "The minimal amount of broth but NO EGG!" "Wet but not soaked. WET BUT NOT SOAKED!"

[@julianmay5754]

Not sure who put the googly eyes on the side of the vent setup, but good job to whomever did!

[@RaymondwLin]

Mini Thanksgiving. What the English call...Sunday Roast.

[@theritchie2173]

It's beginning to feel a lot like Christmas (he said, coming from a non-Thanksgiving country).

[@elbobtons]

There are no root ends on brussel sprouts :D They grow on a stalk.

[@porkypine602]

I don’t know how to describe it but this video looks more cinematic than usual

[@stephenbates306]

Rather than pouring the water from the sprouts down the sink, keep it to use in your gravy instead of using the stuff from the carton. That way you control the salt content. Cheaper too.

[@nack287]

Frankly I think a whole roast chicken is a perfectly acceptable substitute for a whole Turkey if you need to cook at a small scale

[@Jeff-ye6so]

balsamic vinegar reduction is amazing on Brussel sprouts!

[@amaruqlonewolf3350]

I like the immediate cut to the close-up as the gravy didn't pour in properly in the sauce boat XD

[@garageofrock]

no mashed potato is crazy

[@4saken404]

Turkey and gravy is just one of many excuses I use in order to get mashed potatoes into my mouth. 😅

[@GillOfTheNorth]

Roast potatoes are way better anyway

[@zmyst41]

This entire video is purely an ad. This wasn't one of the loving thanksgiving videos he used to make. Thanksgiving meals are an all day affair, this was a two hour shoot for the butcher box ad. Take all of that as you will...

[@lunarwaning]

@@zmyst41 yea we know, he said it in the beginning of the video

[@dc8836]

Already have a ton of carbs with the stuffing

[@anegginthesetryingtimes7636]

I have a video suggestion but I want to preface that I would be the last person to know what BTS stuff goes into your creation process -- how you consider what advertisers you have and what you want to edit when making a new video: But I was really compelled by the hook of this video, "in this scenario, this is what I would do". If you have any interest, I would love to see a, "this is what I did do", even just a talk no live cooking footage, for what you make for Thanksgiving this year. Doesn't have to be personal(like no need to say who your guests were or anything abt the family celebration part of thanksgiving), but a candid version of what you end up making for Thanksgiving would be really interesting for me to watch.

[@robwyyi]

Since it was entirely an add content, no transitional adds. No opportunity to guess an add is coming. Haha

[@gustavusadolphus6097]

Me when my homie wont pass the blunt 3:19

[@LD-yv2om]

This should say [ad] in the title, due to youtubes terrible preview behaviour its. Easy to skip the beginning of videos and not realize. ( I also thought that was a legal requirement, but perhaps just on my region).

[@fixit9844]

adam, PLEASE make two thanksgiving recipes, one for canadian thanksgiving and one for american thanksgiving. as a canadian, every time a new thanksgiving recipe comes out im like "aw dang i wish that was uploaded sooner", and then forget until the next year around when you make a new thanksgiving recipe i wanna have.

[@lwalker1998]

Canadian thanksgiving is bullshit lmao

[@TheRedKnight101]

Thanksgiving or as the Canadians call it Thanksgiving

[@PaintSkate8]

@@lwalker1998 What makes it any more bullshit than the American one? What an extremely weird thought.

[@MA22]

I was thinking about this, haha. You could perhaps try adding a reminder to your calendar for next year if you like the sound of this recipe.

[@GillOfTheNorth]

@@lwalker1998 ours came first by ~100 years. American Thanksgiving is the uninspired copy

[@patricklopez4824]

Yooo great video. I had been considering butcherbox for a while anyway and you really helped seal the deal. Happy Thanksgiving!

[@gallusdomesticuskfptechpriest]

always love roasted brussel sprouts, they're absolute 10/10's when in season

[@Yo_soy_Annna]

Love these quick meal videos. I did want to ask: do you wash your veggies before cooking? I ask, because if I don't have to do that, then I'd like to skip that step 😂

[@LucullusAster]

its best to just to rinse off any dirt debris and plastic which may be on it

[@PaintSkate8]

I never, ever do.

[@GillOfTheNorth]

Depends on the veggie. Celery and sprouts get a quick rinse to get any dirt off. Carrots and onions get the outer layer peeled and thrown out so that counts as washing for me

[@bsteven885]

😂😂😂 Sanitize that bird! 😂😂😂

[@fish4225]

it's clean from the factory, weirdo

[@TheIrishAlchemist205]

Solid, simple recipe! Thanks for the bonus.

[@Dhooparty]

He's a grass man. Very cultured

[@deadSalesman_GD]

You could not pay me to boil Brussels sprouts. Pan roasting them is the way to go.

[@trainier]

We just did a Friendsgiving this evening and honestly the vibe was very similiar to this. Our gracious hosts did 3 roasted chickens instead of turkey but honestly this is everything if you want the vibe and not necessarily the vigor. Nowhere near enough black pepper in that gravy, though, Adam. Do better. :-)

[@suedeB05]

I started following this dude from the ''i season my steak AFTER cooking it'' video. I followed religiously for years and then realized I haven't seen a new video in months. I found this one. I'm totally happy for The Rag's success, but goddamn something has fallen off and I can't put my finger on it. It almost feels passionless now. I appreciate the no fluff approach still, but yeah it's lacking personality and the special something

[@ruby8372]

If you have a look at the last year or so of his content he has purposely stepped back and is actually only making stuff he wants to make for the sake of sanity and not being obsessed with constant growth. He's been very honest about mental health. Saying he's lacking personality and a special something is so baseless and insensitive. It's not his job to sparkle specifically for you.

[@iainawatson]

Is this a fairly standard recipe for American stuffing? In the UK we use bread crumbs instead of cubes, suet instead of butter and omit the stock. It's so interesting to see different countrys' variations on the same basic dish.

[@AlRoderick]

Stuffing recipes vary a whole lot. I have some relatives and in-laws that have such varied ingredients in theirs as potatoes and oysters.

[@7markhunter]

did he slice that turkey breast WITH the grain instead of against it?

[@EyalBrown]

The way you described seasoning the turkey breast halfway through the ad read made it sound like you THOUGHT about adding some antibiotics, but decided against it.

[@ApathyBM]

I remember when stuffing was stuffed inside the bird

[@JoshuaGalka]

Why I season my butcherbox and not my butcher

[@snacksupreme]

Ill never understand people complaining about lines at grocery stores during the holidays. 99% of the stuff you need you can get weeks in advance.

[@dc8836]

Depends on what you're getting. Potatoes are fine if you keep them in a dark, cool place. Green beans... maybe two weeks at most, but they'll begin wilting before then. You can usually get most things at least a week in advance but produce is generally easiest to get the Monday before.

[@Discoshrimpisproud]

Perfect!! How long would this take start to finish?

[@jcsturgeon]

Which I can buy around the holidays? I can buy pre mixed stuffing all year round!

[@claude3608]

hey Adam, You ever thought of cooking koshari from egypt?

[@nezerac5176]

Did you upgrade your camera set up?

[@tktyga77]

So would the dark meat be left for longer to keep the moisture going?

[@walterw2]

the dark meat has to be cooked longer and at a higher temp to get the otherwise kind of slimy connective tissue or collagen or whatever it is to break down, by which time the white meat is all dried out adam has said before that dark meat is like BBQ, it's almost impossible to overcook it

[@pyzikscott]

No, the celery is essential to dressing (not stuffing). And pork sausage. And a crispy top.

[@Daenyx-under-duress]

"It's hard to cook turkey when you're worried about the good meat too," is what I heard.

[@EliJahTebbens]

Oh that's right, you folks do things different in the south. Yes, all you Americans are southerners to me.

[@PanagiotisPolitis-bl9xj]

Exactly 3 frames after the gravy spills he switches camera angles

[@Feuervix]

Vinegar butcher is on the right 👉

[@Viigan]

0:53 Where's the "Bye!"?

[@Viigan]

4:01 Where's the "Bye!"?

[@Viigan]

5:43 Where's the "Bye!"?

[@C0urne]

0:55 "...which you can bye around the holidays" I hope this helps!

[@evanc.1591]

And so the Ragusea Thanksgiving marathon begins.

[@raphaelnikolaus0486]

"humanely" in regards to raising an animal... never stops amazing me

[@TheRedKnight101]

If you consider how we treat each other it's not far off

[@stevenkravitz6377]

Don't most pan manufacturers recommend not shocking a hot pan in cold water due to the risk of warping? I suppose in your case, the pan isn't hotter than 212f but it still seems to contradict the whole philosophy of "let it cool before washing."

[@beezelbuzzel]

"I'll add in as much flour as I can get in there", isn't something I've heard regarding gravy making...I've always been afraid to go more than 50/50, but I'll give that a go. We'll see where I end up.

[@Thrillhou]

If you add too much, just add more butter. It'll work itself out.

[@bruceguy247]

Finally. Delicious food

[@whiterabbit4606]

Put some chopped apple and raisins in that stuffing. You're welcome.

[@valentetorrez3398]

You’ve got a thyme bomb there the way you poured it.

[@BudderBoyz]

Perfect timing

[@michaelh2285]

Good dad!

[@nozedic]

Video is a bit late for Canadian thanksgiving.

[@20x20]

Oh yeah, you guys have a late thanksgiving

[@C0urne]

What even is stuffing?

[@TheIrishAlchemist205]

What it says on the tin - traditionally it's what you stuff the turkey with, and all the liquid comes in that way. Just as easy to make separately though.

[@DevinAK49]

Everytime i plan a meal like this, some one will start adding things... what about mashed potatoes? And we have to have greenbeen casarole?! Then the menu ends up being waaaay bigger then our family needs.

[@thomashelsign7753]

he.. made the ad into the video.. i had no time to skip

[@IMatchoNation]

Damn that's a lot of ad.

[@knifexgunfight]

"Man, forget the grocery lines", please tell me the adman wrote that

[@andydavis4608]

What no potatoes

[@mascan7905]

2:22 Shouldn't that rub be going UNDER the skin? Why season the part you're going to throw away?

[@Untitledmonkey95]

Maybe cuz it's not whole idk though I'm not a chef

[@oswinthechamp2391]

He doesn’t throw away the skin; that’s where a lot of the flavor is anyway, and the seasoning stays mostly attached. What does fall off then becomes part of the gravy

[@lorrie2878]

Why is this hitting me like ASMR..?

[@dominikwrzesniak4309]

I think I've written the exact same comment on some other Thanksgiving video down the road, still - for me (a non-American) stuffing seems like the most disgusting food there is. It's basically wet bread with mushy veg, why would you want to eat that?

[@Nassifeh]

By this definition, like, tiramisu is basically wet bread. French toast is wet bread. The UK's traditional Christmas pudding: steamed wet bread. But it comes in savory, too: Many forms of meatloaf or meatballs are wet bread. French onion soup? The wettest bread! The soggiest vegetables! I think basically every culture that eats bread has made something with wet bread, because it's great for soaking up flavors and making broth/milk/etc into a more substantial food. In this case, traditionally, all the flavors cooking out inside the turkey that otherwise you'd just be throwing away. Everybody then gets to eat like 2x as much turkey-flavored-stuff as if you only served the turkey itself. Kind of the same reason we make gravy. This is why if you're not making it in the bird, you use a chicken stock or similar. It makes sense that it might not be something you were into if you didn't grow up with it, I'm not saying you need to like it personally, but that's like every other food, really.

[@annamcdowell4500]

Basically think of it as savory bread pudding texture wise

[@eliahabib5111]

0:42 "[...] until soft enough to eat"... so switch off the burner IMMEDIATELY? /s I do understand what Adam means. Celery, carrots and onions are soft enough to eat raw. I only eat carrots raw as stand alone food. But I do eat the other raw when added to certain dishes (raw onion in hamburger for example). Are there people that never eat those three ingredients raw?

[@ThrawnTheater]

Who else saw Rouxman at 5:15

[@ana10g]

an actual food vid. wow!

[@zmyst41]

Yup! But unfortunately the entire video is just an ad

[@cva9928]

So I basically sat through a commercial that doesn't apply to me as a viewer outside the US. 😒

[@TheRedKnight101]

You supported Adam so he can further make videos and the dank memes can continue

[@zmyst41]

@@TheRedKnight101 you supported him so he can make further videos bragging about his money lol

[@EthanDurant]

I highly recommend the sponsor skip chrome extension, especially for videos like these. It's automatically skips sponsored segments for you. Works every time

[@kenu995]

I have ReVanced and it skips so much it sounds like I'm watching the Adam Ragusea Breathing YTP lol

[@badonebadone4778]

No roasties 😢

[@kingdouchbag4626]

Its just... you forgot the potatos.. like where is the gravy gon go!? Imma make a TON of potatoes when i try this

[@russellpierce3987]

i simply cannot stand for the lack of color on those brussel sprouts. it's a hell of a lot easier and tastier imo to just toss them with olive oil and seasonings in a pan and throw them in the oven or broil. if they aren't blackened on the outside I'm not looking forward to eating them tbh

[@mattsnyder4754]

Holy Christ that was a massive turkey. 5lbs for ONE breast? Thing was probably a 25lb bird

[@sheilam4964]

Thx for this.

[@coryman125]

Was pretty upset for a minute that you'd release this so far after Thanksgiving (and even after Halloween!) before I remembered that Americans do things different

[@boonehelm7271]

Imagine being Adam’s friends/family….. “oh we’re going to Adam’s for thanksgiving??? That’ll be a great feast”. Adam:”I’m keeping it simple and casual” lol

[@georgeprout42]

People are talking about an advert, thank imaginary friend that blockers exist. This looks like half of a Sunday roast to me, maybe my blockers missed the rest of the meal where he did the pigs in balnkets and roast potatoes?

[@zmyst41]

This entire video is an ad for the butcher box turkey breast. The butcher box ad with the steaks was actually just a ploy, because the entire thing is sponsored by them. Thats why he doesn't have potatoes or anything else associated with thanksgiving, and why there's the sly political remark in the beginning. Making a full meal takes time, and he wanted to spend as little time as possible making this video because he literally just made an ad for butcher box disguised as a recipe video

[@climbupthedown]

where caption

[@kylehilltop9442]

Great video A money

[@themessfact0ry]

I brine my Butcher Box meat in penicillin and chlorine for that authentic American store bought taste 👨‍🍳

[@LightSpinAngler]

Looks like cafeteria food in the thumbnail. Brussel sprouts looking like grandmas where you slip em’ to the dog.