Thanksgiving Turkey & Gravy My Way

[@MsHalcyon2]

Hahahaha "fight me!" Chef Frank, you're such a dad. I love all the little moments where you catch him looking at his family members behind the camera. I know all his silliest moments are just for them 💖

[@grizzlednerd4521]

If Chef Frank fights you...it's a-salt. ;-)

[@iGotIceInMyRice]

Petition for frank to go on masterchef after quarantine

[@kelenmoore5977]

Still waiting

[@cherylnorman7639]

“Fight me”! 🤣🤣🤣🤣🤣

[@Barry_TopG]

Who else is here from epicurious to see chef frank

[@uglydayfif]

I left Epicurious to get here, not just visiting. Now I'm actually cooking things instead of just watching.

[@RedRoseSeptember22]

@@uglydayfif Right? Frank is awesome ^_^

[@bxgnxte_7707]

"Fight Me!" *Gordon Ramsay Has Entered The Chat*

[@RedRoseSeptember22]

Gordon who?! LOL jk, but I love Frank...Gordon is a d*ck.

[@AnnijaEvarsone]

“A lot of turkeys nowadays comes frozen and that’s totally cool” wow, easy there Mr Pun master Proto

[@MerdaPura]

"Fight me!" No thanks I choose life

[@brucemaxwell5137]

Chef Frank, all your videos I have seen so far are so informative and entertaining. I am learning a lot. TYVM!!

[@juliagearing506]

So how many ways can I emulate Chef Frank??? I just butchered my turkey so I could grind it. I did the technique that he used with Emily in deboning chicken thighs and on this video. I used the technique he did in making his own stock (which is currently simmering on my stove). And I did the roast trick with butcher twine by putting three strings across and one down the length as well as twist twice before tying off for a breast that I saved to roast to eat. When I was grinding my turkey meat, I had sliced meat into strips and when it went into the grinder, it literally was being pulled into the top. I never had to use that pusher to shove the meat down. Boy, was I ever do this wrong before! If you weren't married, Chef, I could kiss you for the time saving tips your channel has given me!!!

[@WarpFactor999]

Turkey is great, but the gravy is the star of the meal! The only thing that could possibly be more better; Chef Frank in the house!! 😀😀😀😀😀

[@Hullj]

My mom put the flour and water in a jar with a lid and shook it. Never saw a lump in my life. Never saw her strain it.

[@alexachen996]

These days it’s even easier since everyone and their dog has a blender bottle... the one with the springy ball... no lumps! ❤️

[@ProtoCookswithChefFrank]

Great method.

[@jessd3601]

Mind. Blown. gonna try it next time I need thickener

[@asfarian6217]

Always enjoying your cooking video. Wish you all the best, Chef.

[@aref6561]

this is so interesting, i never thought we can roast the turkey like this.

[@kayleenjones5850]

Ok Chef Frank, after watching this about 20 times, I successfully butchered my first turkey, trussed the breasts, and roasted to perfection. Gravy was Amazing. Thank you! Never making turkey any other way again 😊

[@kayleenjones5850]

Oh and I only cut myself once! 😅

[@ProtoCookswithChefFrank]

Glad to hear the turkey was good. Sad to hear about the cut.

[@wertguy12000]

"You can deglaze with wine" *Adam Ragusea has entered the chat*

[@haroldhenderson2824]

Or sparkling grape juice.

[@dwaynezilla]

I deglaze myself every weekend using this very technique!

[@runtwer5700]

@@dwaynezilla every weekend? You gotta pump those numbers up! Those are rookie numbers!

[@RedRoseSeptember22]

LOL was waiting for someone to mention him :P

[@juliagearing506]

This guy is great. He is actually teaching you how to cook and the reasons why rather than just running through and telling you how. He's awesome in the 4 Levels on Epicurious. Always love the episodes he's in

[@zamransalim6399]

I love the vibe of this video. Simple but great!

[@MrDPlaysStuff]

Your thickener for the gravy was exactly how my grandma and great grandma used to thicken theirs, except they would add white pepper to it and pass the thickener through a sieve into the pan. delicious thick gravy every time :)

[@ProtoCookswithChefFrank]

Great idea. To be honest I look it up online all the time. But I think key measurements like oz-g, lbs- g would work

[@jahrushacoke-talbot7001]

I love how you teach as you go. That gravy looks amazing!

[@ryncalasagsag4909]

chef frank grow's his own turkey.

[@Metoobie]

You rock, Frank!

[@sherryarmstrong4683]

Fight me! Not me chef! If my turkey thaws in time, I'm definitely doing this!

[@DGerharts]

Love your videos Frank! Please don’t stop

[@ProtoCookswithChefFrank]

I’ll keep it going as long as I can

[@Aniviper]

Great stuff! Can you show us garlic bread and mash potatoes next?

[@profcmendez]

He cannot be more adorable!! FIGHT ME!!!

[@james68279]

A proper chef technique for turkey instead of the usual boring dry stuff alot of people make.

[@Fireater75]

I was just thinking about cooking my turkey by breaking it down and here you come to my rescue. Thank you chef Frank

[@lindafreeman7030]

You can also check out Sohla El-Waylee's version on "Stump Sohla" over at the Babbish Culinary Universe. She leaves the breasts on the ribs and treats it as a crown roast.

[@jokerproduction]

This video was brought to you by the letter "P". 😄😉

[@agoddfrey]

This is exactly what I needed! After seeing Chef Frank make Chicken Stock I honest to God have been making it that way ever since. With Thanksgiving coming up I was thinking of cutting the bird before cooking it so I could get a nice stock/gravy this way. Thank you chef Frank for showing us that flavor is justified over the look a whole bird! ❤

[@ajaxvibe1629]

Thanks as always for the knowledge 🙏

[@thomasmaher6880]

I do not want to fight Frank.

[@gsent56]

Curious as to how many people will start fighting frank now. 100 bucks on frank winning

[@Thraeryn]

I was unaware that Chef Frank was gonna give us shibari tips in this video.

[@RedRoseSeptember22]

LOL.

[@DS-li7go]

Chef Frank, I love your take on this. I usually do a sous vide turkey broken down like this for shepherd's pies so everyone can take home left overs. I always missed the nice color that comes out from an oven baked turkey. Another expert lesson learned. Keep them coming!! Love your videos. Keep doing what you're doing. :)

[@ProtoCookswithChefFrank]

Thanks for watching

[@jokeassasin7733]

Since you mentioned fries and gravy. Why not make a video showing how to make poutine?

[@RedRoseSeptember22]

Mmm just what I was thinking :D

[@coffeecake8835]

Chef Frank...Thank you for sharing your expertise with us. Please keep making videos, I love them!

[@emilylam3533]

idk when i subscribed but holy shit, do i not regret it

[@ryebelando]

"Fight Me" - got me in there XD

[@TalksOfLife1]

I’m not much of a turkey person (I personally enjoy ham more) but this looks GOOD. Especially nice looking gravy. Well done, Chef Frank! 👏

[@haroldhenderson2824]

Ham gravy! If using a presliced ham, take a slice or two and simmer in water (and possibly 1/2 cup of coffee) with similar vegetables as the turkey. If using a regular, unsliced ham, take some meat from wherever you want.

[@shellycarter155]

Thats a crochet “stitch”! 😂😂😂

[@chariot2523]

Give us your opinion on adam ragusea's way of doing the turkey. I find it pretty great!

[@LiqnLag]

The bird with the upturned salt shaker apron. Color me not surprised =) Have not had turkey for so long, we go ham though with this technique maybe turkey for once.

[@jetizon]

thanks for inviting us into our process chef frank + the fam.

[@OurKitchenClassroom]

Thanks for demonstrating a different technique for thickening the gravy, Chef!!! 💜💜💜 A brown roux is definitely my go-to for a turkey dinner, but now I want to try your way just for drowning some fries! 😋

[@Shadowsal97]

Looks amazing Frank ! Have you ever tried to "spatchcock" a turkey? Matt from cooking theory did this and claims that it was the best turkey he has ever cooked !! Curious about your opinion on that :)

[@pilarpaksi]

Is there any person really dare to fight the salt master? I think not lmao

[@etanimates9362]

I love these videos there so peaceful

[@ambotngababoy]

A simple recipe from chef?? NO WAY

[@Harrier42861]

It's interesting comparing this and Adam Ragusea's method, because Frank is a chef cooking at home, while Adam is a home cook using some tricks he's figured out from learning from chefs. I kind of like Adam's method a little better, because his method of ripping the thighs into chunks after cooking appeals to that caveman side of my spirit. Also the "Do everything you possibly can inside the roasting tray, including making the gravy" part keeps dishes down a bit. That said, both hit on similar things - neither serves a whole bird at the table, since that's a pain to carve. I do like Frank's recipe for the gravy a bit better, at least in theory the turkey stock seems like a great way to double down on the turkey flavors, but you need a previous turkey carcass to make that stock, while white wine plus chicken stock is wonderful sweetness and acidity that makes a good gravy... I suppose I'd have to try making both myself to know which one is better... All of which sounds like a delicious experiment. Two twelve pound birds, may the best -tasting bird win.

[@nickmiller8386]

I'm actually following Frank's method this year. I butchered the turkey today and used the carcass to make the broth before I roast the turkey tomorrow!

[@eulogy_9815]

@@nickmiller8386 what is your consensus a year later?

[@nickmiller8386]

@@eulogy_9815 the family loves it. My brother in law apparently still tells everyone its the best way to make a turkey

[@eulogy_9815]

@@nickmiller8386 thanks for your time and words, much appreciated

[@civilizeddiva]

17:07: This preparation seems more manageable. Also, no stress cutting up a bird in front of everyone: Zoom has a chat box, so family can still talk about you if you butcher the turkey during Zoom meal time🤣

[@user-wo3vu1lh7f]

love u Frank❤

[@dyanetti]

I have a question. But first, I love the raw honest character of your videos Frank. Like Jamie Oliver but without the contrived glam. Love it. I learn to be less particular and roll with things. My question is - when you are working with poultry, how do you avoid cross contamination to... everything? Do you wash your pepper mill with bleach afterwards, for instance, or are you using a single towel during jump cuts, or... It seems like i wash my hands like 25 times when i am butchering and seasoning chickens, for instance. What's your trick? With thanks from Burlington Ontario

[@davemroz8503]

Looks great!!

[@TheDFyfe]

Unfortunately as a Canadian Thanksgiving has passed but definitely will try this next year, or I might even pick up a turkey for Christmas and try this out.

[@nekro5342]

Fortunately as a Canadian, American Thanksgiving is next week and I celebrate that one as well because more turkey. You can always have more turkey!

[@williamobrien2986]

2:21 magic paper towels

[@josiahloven5806]

Chef Frank made them from scratch

[@JB49105]

Hi Frank!

[@sanvyjanipireddy3905]

Yummy

[@jasondavis5174]

Ok well noted the salt master is not norman rockwell the more you know

[@Unknown-cq7yx]

Fight me 😂😂😂

[@dinnouti]

The amazing part of the video is the paper towel magic at the begin. Is that kind of magic that helped you during the COVID paper towel and toilet paper shortages?

[@ThinkOnerandProdigy]

Hahahah at "Fight me".

[@notnilClliB]

How big a difference does butchering make compared to spatchcocking the bird? I was planning on spatchcocking a turkey for Christmas but this seems next level.

[@xxPenjoxx]

Great lesson, I never tried before but I think it makes a lot more sense to cook the parts separate. I have a question, why do you use olive oil? Can any oil work well?

[@gergelysoki1705]

3:11 did that knife just went trhough the bone??

[@ronb2008]

Hey Chef what kind of oven do you have? I cook my chicken on 450 because 350 never gets the job done. I can't imagine cooking a whole turkey at 350 and 400.

[@ProtoCookswithChefFrank]

I have a GE profile electric convection oven.

[@loryndager7094]

Trying this tonight with the $5 turkey we snagged after Thanksgiving (we froze it until we were ready to eat another feast) and was wondering if it matters what rack you put the trays on. Same rack for both or one above the other?

[@erineccentric5810]

I would agree for the meat but the stuffing tastes sooooo much better when it's stuffed in the bird and absorbs all that flavor. I would rather eat the stuffing than the turkey

[@OurKitchenClassroom]

Have you tried making your stuffing with turkey stock? Same great flavor, and much less dangerous.

[@erineccentric5810]

@@OurKitchenClassroom I have tried making it with scratch made stock and for some reason the texture just isn't the same. I love the mushy stuff that's way in the bird. I do understand the risk of micro contamination but as long as the stuffing hits 165 F internally it's fine. (HACCP Cert/Food QA)

[@lavendermistttttt]

Hey I tried this yesterday for Thanksgiving and it was really good! The meat was juicy and easy to eat because all the prep was done before cooking. Do you recommend basting it while it cooks? I didn't because I didn't want the skin to get wet, but I was wondering if it would make it even juicier. Thanks for the awesome tips!

[@ProtoCookswithChefFrank]

I've never been a fan of basting. Mainly because every time you open the oven you loose a ton of heat, which makes your cooking time longer.

[@twoteesful]

Any tips for reheating if the turkey has been out for a while. Just put it back in the oven?

[@Harrier42861]

Stick it in a low oven on a heat-safe serving tray, with the cut surfaces against each other to the extent possible to minimize drying. If you don't have an oven-safe tray, a cookie sheet or other sheet pan is fine.

[@mintilemons6619]

tasty

[@haroldhenderson2824]

As Frank showed, dismember the turkey. However, wing tips are for stock (along with the carcass and neck). Boil slowly in water with little (or no) salt. Stock should have as little salt as possible. Vegetables, yes, salt not now! Save some for noodles or dumplings made with "leftovers". Reduce the stock, maybe add gelatin as a thickener at the end.

[@chemicalfires]

I may have missed this in the comments ... But Frank, with this method is there ever a reason to brine the turkey? I would find it unnecessary, but curious on your thoughts?

[@ProtoCookswithChefFrank]

I’m not a huge fan of brining. I use this technique so that the bird is juicy just by roasting properly.

[@lynettecargill8702]

The carcass...when turning it into stock, can you just use the raw bones or does it need to be roasted first? If you carve up the bird the day before so you get that carcass, what is the best way to store the uncooked meat?

[@ProtoCookswithChefFrank]

You can male the stock with raw bones or roasted. I usually store my meat on a tray wrapped in plastic

[@Novedrake]

Weird question: Do you wash your hands any time you touch raw meat and then go to touch anything else?

[@ProtoCookswithChefFrank]

I am constantly washing my hands

[@Novedrake]

@@ProtoCookswithChefFrank Ah, ok! Cooking videos never show that part. Thought I might just be overly paranoid, but good to hear! Thanks and love the vids!

[@fredr5504]

Wait you ARE NOT Norman Rockwell???!

[@yunouno]

fight me >:) :D

[@lin2thez341]

Is it possible to make gravy with a lot less thickener, more like juice? Or is it not gravy then? 😂

[@ProtoCookswithChefFrank]

Yes. Just make it the same way and don’t thicken. It’s called au jus.

[@nagamalya]

Hy chef frank i could only find red onions is it ok if i use red onions for stock?

[@ProtoCookswithChefFrank]

Yes

[@awerner2007]

How long did you roast the dark meat before putting the breast in?

[@ProtoCookswithChefFrank]

1/2 hour at 350 F.

[@2GGop]

What internal temp for that Turkey?

[@MicahRanquist1978]

what will it take for you to get on a zoom call with a blind home cook to walk them through disassembling a bird?

[@Quarterbrew]

Brine. Fight on.

[@StarshipJais]

+1

[@zippy-zappa-zeppo-zorba-etc]

If you prepare a turkey like this you can't do the "pregnant turkey"trick with a cornish game hen

[@engelby4075]

Your better off going 2 14lb turkeys then a 20+lb turkey.

[@gsent56]

My god, a 30 lb turkey exist?

[@PostImperfect]

Quick question: would you ever roast the breasts on the crown?

[@ProtoCookswithChefFrank]

That will work. On the bone had better flavor

[@skidard7540]

Anyone here from epicurious

[@cookingwithlouis5388]

132nd

[@rc4780]

Semantics question: why do Americans pronounce 'herbs' as 'erbs'?

[@JamesonWilde]

We fought a war against the h

[@stouttravis]

Because its how the French pronounced it, and we thought they had better food than you Brits ;)

[@dwaynezilla]

Because English is weird. Apparently it's because it's a word that's French in origin, but today lots of French-origin words have vocalised H sounds. But there are still things like honor, hour, and heir.

[@charlesg3664]

@@stouttravis Yet americans pronounce the d in fond lol.

[@stouttravis]

@@charlesg3664 As an American, I am going to ignore the truth in that and just keep spouting nonsense. I should make a twitter...

[@jijiacheng9393]

It's just that... A breast is never going to be "super" juicy whatever way you cook it. Gotta have real expectations here. I'm sure yours were juicer than most though

[@christianhansen3292]

doesnt seem right cause separate parts will cook at different times may dry out faster? looks very strange frank.

[@charlesg3664]

Hence why he didn't put the brown meat at the same time as the white meat... Very strange comment Chris

[@sanvyjanipireddy3905]

Pls reply 🥺

[@ytreece]

Hey! Here’s a reply for you 😊

[@sanvyjanipireddy3905]

Thanks 😊

[@hlynnkeith9334]

You want juicy turkey breasts? Roast the whole bird breast side down! Flip it over (carefully) to finish (30-45m). Leftover gravy? No such thing. Sorry, Frank. Your experience is not mine. I have nothing to learn from you when it comes to cooking the big bird.

[@chariot2523]

Give us your opinion on adam ragusea's way of doing the turkey. I find it pretty great!