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Roast Turkey Tutorial


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#1 Gator Pam  OFFLINE  

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Posted Nov 23, 2020 - 12:42 pm

*cross posted from the Thermoworks thread in the Black Friday subforum*

Thermoworks uploaded a turkey roasting tutorial to YouTube today. Mostly basic information with some plugging of the Thermoworks products included. However, I did learn a few new techniques I plan on implementing when roasting my turkey. If roasting turkey is a once-a-year cook for you, as it is for me, try to find the time to watch this all the way through.



#2 Kanyon71  OFFLINE  

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Posted Nov 23, 2020 - 1:25 pm

If I want to roast inside and not smoke or fry it, I usually follow the Alton Brown method.



#3 Gator Pam  OFFLINE  

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Posted Nov 23, 2020 - 11:04 pm

ah...

But which Alton Brown method?

I love the original Good Eats Roast Turkey mwthod, but AB came out with a spatchcock version he prefers. I stick with the original, though.

However, I learned in this tutorial that I've been inserting my stay in probe thermometer incorrectly, that I need to take the readings with my Thermapen slower, to change the type of roasting pan I use, and to ice the breast of the bird as I take the chill off the rest of the bird before roasting. All things I can implement while following AB's method.

I also have decided to put compound butter under the skin at the start, and then I'll melt more of the compound butter and brush it on the skin after the high heat roast and before putting on the foil shield.

If I can get all of that out of an hour tutorial, and still use the same method I love for roasting the bird, you better believe I'm going to recommend folks view it.

#4 Kanyon71  OFFLINE  

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Posted Nov 24, 2020 - 7:42 am

ah...

But which Alton Brown method?

I love the original Good Eats Roast Turkey mwthod, but AB came out with a spatchcock version he prefers. I stick with the original, though.

However, I learned in this tutorial that I've been inserting my stay in probe thermometer incorrectly, that I need to take the readings with my Thermapen slower, to change the type of roasting pan I use, and to ice the breast of the bird as I take the chill off the rest of the bird before roasting. All things I can implement while following AB's method.

I also have decided to put compound butter under the skin at the start, and then I'll melt more of the compound butter and brush it on the skin after the high heat roast and before putting on the foil shield.

If I can get all of that out of an hour tutorial, and still use the same method I love for roasting the bird, you better believe I'm going to recommend folks view it.

O.G. A.B. method for me. :)

 

I use my probes I use for the Smoker in the oven also. That way I can keep track of it in a couple spots and not have to open the oven. Some people swear by spatchcock method saying it cooks faster and more evenly. I say Ain't no one got time for that. :)



#5 magickallight  OFFLINE  

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Posted Nov 24, 2020 - 10:53 am

I always do tin-foil wrapped at 450 degrees - works out perfect every time. :)


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#6 Gator Pam  OFFLINE  

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Posted Nov 24, 2020 - 11:15 am

O.G. A.B. method for me. :)
 
I use my probes I use for the Smoker in the oven also. That way I can keep track of it in a couple spots and not have to open the oven. Some people swear by spatchcock method saying it cooks faster and more evenly. I say Ain't no one got time for that. :)

I now wish I had a leave in multi probe thermometer, but all I have is a store brand is single use which isn't super accurate, thus needing to take multiple readings with my Thermapen when the leave in alarm goes off.

I am gifting my partner with the Smoke X2 for the holidays; now I think I'll keep the less accurate probe as well, so I can monitor both breast and thigh meat.

Another thing I learned from the video is to not truss the legs together when roasting a whole turkey. Apparently leaving them untrusted helps the dark meat get to proper temperature without overcooking the breast meat.




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