How To Make A Perfect Thanksgiving Turkey - Oven Roasted Turkey Recipe
what is up everybody this is lyle nohippie BBQ let's make a thanksgiving turkey now if
you've seen any of my other oven roasted turkeyvideos you probably know my favorite way
to cook a turkey is hot and fast and Imean above that 400 degree mark
somewhere around 425 for 35 and thereason I like this method is when you're
cooking a turkey this hot and fast itreally doesn't have time to dry out so
you always end up with a nice moistturkey now in this turkey video we are
going to be using a brine and a brinecan be as simple as just salt and water
or saltwater brown sugar I mean it canbe that simple we are going to be adding
a few more ingredients which we're goingto get to in a second we're not going to
be using any injection sometimes I willactually brine it and inject it or I
won't run it and inject it but if I wasgoing to inject it I will be using Tony
chachere Turkey injection this stuffis awesome
the turkey that we're going to becooking is going to be 14 pounds which
is on the high end of where you want tobe as far as this high temperature turkey
technique goes they suggest a 14 poundor below turkey if you have a turkey
that's bigger than that you still canuse this method but rather than cooking
around 425 inch you might want to backit down to three 75238
as far as our brine goes a lot of timesI like to use or just herbs and
vegetables that I have that I'm lookingto get rid of so like I said it does not
need to be that but this way don'toverthink it
speaking of overthinking it let's goahead and start on this brine I'm just
going to be throwing this turkey brine togetherbut I will leave the ingredients that
I'm using in the description below sofirst of all we're going with our salt
and that's the kosher salt we have somebrown sugar pepper a couple bay leaves
and I'm using some leftover oregano sageand rosemary I bought an abundance of
thatthat yeah we just have some tangerines
and I'm just gonna kind of squeeze out alittle bit of this juice and just throw
the rest of it right on in the water andif you'd like you could add garlic to
this as well which I'm not going to usein this particular recipe we're gonna
give it a good stir and now what I'mgoing to do is I'm going to get this on
the stove and I'm gonna let it cook orlet it simmer for about 15 minutes just
to bring out all that flavor let it cooldown and we'll pick it up at that point
just recap what we didI had my Brian simmering for about 15
minutesshut it down let it cool off add a
little bit of ice to it and I didn'tmention earlier that I'm starting off
with about a gallon and a half of thewater and then we're gonna add about
another half a gallon once we pour thisin like this to Brian for between 16 to
24 hours roughly a little more a littleless is going to be fine I'll probably
have a chance to go the full 24 skipthis in
and this is easier with two people
make sure you get all these herbs andeverything in here yeah I'm gonna go
ahead and add another I'll put it thisway I'm going to add enough water so
submerge this turkey completely so oncethis goes in it is gonna fully cover the
turkey we'll see you in 24 hours
hour back after a 24 hour run had itsitting in my garage with some of this
Rocky Mountain snow keeping it a littlecool now we're gonna do is we're gonna
take it out okay a little bit more snowthan I thought I had anyway I'm gonna
take this out and I'm gonna drain thisliquid off or this Bryan up then we're
gonna go ahead and put some regularfresh water in it and let it soak in
that fresh water for about 25-30 minutesand then we'll pour it off and get on
with the next step just took this turkeyout of that water bath lift some of that
salt kind of get pulled out of theturkey after about 20 minutes now what
I'm going to do is I'm going to go aheadand coat it with a high temperature type
of an oil this can be in avocado oil itcould be a peanut oil like I'm using
here you probably don't want to go withbutter because we're going to be cooking
at such a high temperature that thatbutter may start to burn so I'm just
going to go ahead and lightly coat itand this is so the seasoning that we
have is going to stick to it
and I did go ahead and trim some of theyou know when you brine a turkey a lot
of times that skin will start kind ofpull him away from the turkey I did go
ahead and cut some of that skin off andthat's just mainly for appearance
purposes but I did leave just enoughskin so when it shrinks up and has cook
it doesn't ride up on the turkey as muchhopefully all right so the seasoning
that I'm going to be using is aseasoning that is called herb dove herb
de Provence I really don't like usingany salt based seasonings on this turkey
because it's been in that brine for 24hours there's plenty of flavor that's
going to be in it so I go with a moreherb kind of a blend on it it could be
Italian seasoning or anything like thatthis herb de Provence is from
McCormick's you can just buy thisjiggler grocery store we're just going
to go ahead and I'm not gonna reallyworry about the bottom on this this is
more Turkey for appearance purposes likeThanksgiving things like that there's
not going to be a lot of flavor that'sgoing to come from this it's going to be
more for appearance let's go ahead andsprinkle it down
now in some turkey recipes you will seethat sometimes you'll have people rub
butter and underneath the skin andthings like that we're not going to want
to do that at the temperature that weare cooking it but I'm telling you the
moisture that this turkey is gonna havewhen it's done cooking is going to be
well worth it all right so there we golet's go ahead and spin this around as
far as our cavity when you're cooking atthese temperatures you're not gonna want
to use any traditional stuffing oranything like that what I like to do is
use any vegetables or fruit things likethat that I have laying around so with
this we're just going to go ahead andthrow in some oranges or tangerines some
apple slices and some of this flavor isgoing to kind of come through it's not
going to be a really pronounced tasteand then I have some fresh herbs this is
rosemary garlic and oregano we're gonnago ahead and shove this in
and stuff it as good as you can onething that's going to do is stretch the
cavity out and the turkey is going tocook a lot more evenly also please make
sure that you remove everything from theinside of the turkey
okay so that is a rack right there whatI'm gonna do is go ahead and sprinkle
the rest of this down where I touched itand rub some of this seasoning off and
we're gonna go ahead and get our ovenpreheated to 425 degrees our oven is
almost up to temperature what I'm goingto be using to monitor my turkey
temperature is I have a temperaturethermometer by a company called Inc bird
this will actually sync up to my phoneso I can check the temperature on my
phone if you don't have that just any ofthese cheap meat thermometers that you
buy online would work I think I got thisone on Amazon for like $10 I think this
one was on Amazon for about fifty fiftyfive dollars anyway one thing that we're
going to do when after we put thisturkey in the oven
after about 45 minutes we're gonna wantto check it and make sure it's not
beginning to get too dark if it is wemight want to throw some foil on it and
when we're cooking up these temperaturessometimes these wing tips will start
getting a little bit dark and these legsso we probably will end up filing those
after they get to the color that we wantwe are an hour in right now we're at
about a hundred and twenty-five degreeslike I was saying we're starting to get
a little dark right here what I'm gonnado is just cover up this wing and
usually it's just that tip that startsgetting a little dark so we're gonna do
that on both sides and we're just gonnacome down here and get this as well I'm
gonna check this again in about thirtyminutes and if you know this is kind of
the color that I'm looking for but we'regonna check in another thirty minutes
and if it's starting to get too darkwhat I'll do is just tint it with some
more foil so here is what our turkeylook like it took us two hours and 23
minutes I have a probe temperature of172 in one of these probes
in a hundred and seventy in the otherproof so that's right where we want it
like I said we're going a little bithotter on this or you know higher
temperature because we're cooking ithotter and faster and you're not going
to be you know evaporating as much ofthe moisture during the cook what I'm
gonna do now is I'm going to go aheadand let this rest for about ten minutes
let some of that liquid reconstituteback into it then we'll slice into it
see what's up
so that is it this is a done dealthis is still an
excellent looking thanksgiving turkey I can't wait tocut into it as a matter of fact let's go
ahead and get into it now go ahead andjust get into some of this breast right
here ooh this huh I'm not sure if thecamera is picking up that moisture
this is some good stuff right here I'mgonna go ahead and cut off a few of
these slices and bring the camera backand do a taste test so this turkey looks
so good even my wife would to get in onit want to go ahead
that's the breast right there
and I'm telling you you are not missingany salt on the outside of this since
that chance to sit in that bride I meanthat flavor is deeply penetrated at this
thirty I think I mean me a sammich tellyou Julie juicy and just like tender I'm
not a giant Turkeythis thanksgiving turkey is on point right here yeah
you know what happy Thanksgivingeverybody depending on when you're
watching this like to thank you guys forstopping by no hippie BBQ I appreciate
Thanksgiving Turkey Recipe. Oven roasted turkey
I have been cooking my Thanksgiving Turkey this way since 2007. I was very skeptical the first time I tried this technique for cooking Turkey, but it has never let me down. The main benefits of cooking Oven Roasted Turkey using this technique is that it will be very moist, the turkey skin will be crispy and it will cook a lot faster than turkey cooked at the typical 325 degrees. I have passed on this method of cooking Turkey to quite a few people that continue cooking their Thanksgiving Turkeys this way. Ingredients for Turkey Brine: Below is the recipe inspired me. Get as creative as you like * 2 gallons water * 2 Cups Kosher salt * 1 Cup Sugar * 3 to 4 Sprigs Rosemary * 3 to 4 sprigs sage * 3 to 4 Sprigs Thyme * 3 to 4 Sprigs Oregano * 1 Tsp Black Pepper * 2 Bay Leaves Tips for cooking a high temperature turkey *Check your Turkey every 45 minutes for color. Reduce heat if necessary *Make sure your oven is clean. *Bring Turkey as close to room temperature as possible before roasting. *Don't butter the outside unless you use clarified butter. *If you brine your Turkey brine for 16 to 24 hours. *I suggest Tony Chachere's Turkey injection. If you want to inject *Do Not tie Turkey Legs together until after cooked for presentation. *Not suggested be used if using a stuffing mixture. *Cook on raised surface, not in deep pan. *Make sure you remove anything in turkey cavity before cooking *Spray your Turkey with cooking spray to get a nice sheen on your Turkey after it's fully cooked. Digital Thermometer Used: https://amzn.to/2pXplOn Inexpensive instant read thermometer: https://amzn.to/2EwS6f3 Other Turkey Recipes: Smoked Turkey Recipes: https://www.youtube.com/playlist?list=PLxQBAq4wfoINQGYH6iM76N4WfSZmWYKTi Oven Roasted Turkey Recipes: https://www.youtube.com/playlist?list=PLxQBAq4wfoIMpceERqPX2NiyV330GtXQy Email: nohippiebbq@gmail.com Subscribe: https://www.youtube.com/channel/UCFEYEmgRDiTZsE2cPfF2uOg Facebook: https://www.facebook.com/nohippiebbq https://www.facebook.com/lyle.whitlock Twitter: https://twitter.com/nohippiebbq Google+: https://plus.google.com/b/104776977338810471856/+NoHippieBBQCooking/posts?pageId=104776977338810471856 Video URL: https://youtu.be/ruKKNeF3_as How To make Thanksgiving Turkey - How To Bake Turkey Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission.