Martha Teaches You How To Cook Turkey | Martha Stewart Cooking School S4E5 Turkey
Martha offers a primer on turkey and shares her recipes for Turkey 101: Roasted Turkey in parchment paper, Braised Turkey Legs and roasted rolled Turkey Breast with herbs, all sure to be year-round favorites.
#MarthaStewart #Sandwich #HowTo #Turkey #Recipe #Roast
Get the recipes at:
00:44 Turkey 101
7:31 Roasted Turkey In Parchment
11:36 Braised Turkey Legs
16:13 Rolled Turkey Breast
23:36 Turkey BLT
Every Friday, only on YouTube.com/MarthaStewart!
This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 5
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Teaches You How To Cook Turkey | Martha Stewart Cooking School S4E5 Turkey
The PERFECT Thanksgiving Turkey
The PERFECT Thanksgiving Turkey
Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020).
But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!
There’s a few things we need to prioritize:
1. Crispy skin
2. Juicy dark and white meat
3. Timing
The key to all of these is “spatchcocking”.
Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.
Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).
Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!
Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.
Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.
Join my newsletter for more recipes and check this one out here:
Guest chiropractor appearance: @OCChiropractor
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat:
-Instagram:
-TikTok:
-Facebook:
-YouTube:
DISCOUNTS
WEBSITE
FILMED BY
@SophiaGreb
MUSIC
Western music, trap soul, R&B beat ♫(866926) - DaisukeD.IImai
—————
#thanksgiving #turkey #turkeyrecipe #ovenrecipe #juicy #spatchcocking
Easy Braised Turkey with Gravy
This method for turkey gives you a delicious, moist bird every time. As a bonus, it makes a delicious gravy too! You can mix the turkey pieces as you wish, or make this using only turkey breast.
Recipe ⇊
Turkey:
9 to 11 pounds of turkey drumsticks, thighs and breast, 4 to 4.9 kg
3 medium onions, chopped
3 celery ribs, chopped
2 carrots, peeled and chopped
6 garlic cloves, skins removed
2 bay leaves
1 teaspoon dry thyme
6 fresh parsley sprigs
1/2 ounce of dry porcini mushrooms, 14 g, soaked in enough water to cover,
4 tablespoons unsalted butter, melted, 58 g
1 quart, 4 cups chicken broth, 1 liter (if purchased, buy low sodium)
1 cup dry white wine, 250ml
Gravy:
3 tablespoons flour
salt and pepper
Preheat oven to 475℉, 245℃
Toss onions, celery, carrots, garlic, mushrooms, bay leaves, thyme and parsley with half of the melted butter, in a large roasting pan.
Using paper towels, pat the turkey pieces dry. Place them on top of vegetables and drizzle turkey with remaining butter, salt and pepper. Roast, uncovered for 20 minutes until the skin is lightly browned.
Remove pan from the oven and lower the heat to 325℉, 162℃. Pour the broth and wine around the turkey pieces, it should come about halfway up the sides of the pieces. Cover the pan with a piece of parchment and top that with aluminum foil, cover tightly. Return the pan to the oven and braise until the thighs register 175℉, 80℃, and the breasts, 160℉, 71℃, about 2 hours. Remove turkey from the pan, and allow to rest, tented with foil, for about 20 minutes.
Gravy:
Pour the juices and vegetables through a strainer, set in a large bowl. Use a spatula to press into the vegetables and extract as much of the juice as possible. Measure out 3 cups of broth, 710ml. pour into a medium saucepan set over medium heat. In a separate cup, mix together 3 tablespoons of plain, all-purpose flour and 4 tablespoons of cool water or wine. Add the flour slurry to the broth in the pan. Bring to a boil, reduce to a simmer and stir until the gravy has thickened, about 5 minutes.