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Discover the magic of a juicy, flavorful turkey in just 2 hours! This quick and easy method ensures a succulent masterpiece without compromising on taste. Elevate your turkey game with this time-saving, delicious solution.
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Turkey Stock:
1 turkey carcass oiled, salted, and roasted
enough water to cover the bones by a few inches
3 carrots peeled and sliced in half
2 yellow onions halved and roasted
8 sprigs fresh thyme
20 whole peppercorns
salt to taste
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
Turkey Gravy:
4 oz unsalted butter
1/2 cup + 1 tbsp all-purpose flour
5 1/2 cups Turkey stock
2 tsp black pepper
1 1/2 tsp Rosemary salt
2 tsp marmite
1 Turkey neck meat removed and chopped
0:00- Intro
0:29- Breaking Down Turkey
5:23- Turkey Stock
8:07- Rosemary Salt
9:30- Cooking Turkey
14:36 – Making Gravy
18:19 Turkey Tasting
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we’ll receive a small commission.
44 Comments
The oven temperature was 400 or 375 if you use convection for the Turkey.
Hey what do you think about adding boiling water to the skin to help make it even more crispy?
Oh, hell, no. You aren't relegating my back to the stock pot. Some of the best meat is there. ARGH!
Made this today for dinner at my father in-laws. Everyone liked the turkey and dressing. Turned out at advertised. Good recipe.
Terrific ideas here. Going to do this for Christmas dinner. Thanks!
First time cooking the turkey myself this year, gave this with the rosemary salt a whirl, best turkey I’ve ever had and so easy. Thanks for this video!
Stale cracker that’s money dude
A Turkey is a domesticated buzzard.
The Pilgrims ate it because they didn't have any Pork 😊
Enjoy 😊
Impressive, the chef reminds of the traditional Bostonian but it’s not off putting 😅. Full Respect to the Chef 👨🍳
Made this, came out BOMB. Thanks partner
First time here. I think I'm moving in. Lol This looks awesome!
Best turkey I've made, moist and tender along with divine gravy made from turkey stock. Making turkey stock eliminates need for refrigerating stock parts for turkey soup, etc., usually made a few days later. Saves a lot of room and clean up time. I'll cook with the same method next year–thanks.
Thanks for the great recipies for this Thanksgiving dinner. We loved the new flavors.. Best wishes for your holidays!
Dude, you helped me dominate the turkey this year!
The mid reel ad kinda convoluted the video. I don't like it, but I'm trying to understand it.
Tried it it was absolutely delicious the best juiciest moist breast I’ve ever had and I do not enjoy the breast meat and of course the gravy perfect I’ve yet to taste my stock, but I will work on my soup in the next few days. Everything was delicious. Thank you.
Where can I get a printed copy of the instructions and recipes? Do you have a website?
I get very stress when cooking a turkey dinner. This was the best stress free dinner I have ever made. I will be doing turkey like this until the end of my time. The breast was extremely moist and everything was delicious. Thank you so much for making this video. Love Love Love!
Thank you for this video. I made my turkey this way for Thanksgiving and it was spectacular! I have no turkey left and it was a 20 lb bird. The rosemary salt was a spectacular success as well.
The taste tester is hot af.
guys make sure to use a MIROFIBER cloth to hold the turkey while cutting it, if you use any other type of cloth the turkey will come out charred and black!
This recipe made the best turkey I ha e ever cooked for Thanksgiving! The only substitution I made was orange zest instead of lemon. Awesome video!!! Thanks!!
This method was AMZING! I will never cook a whole turkey again. And the gravy was to die for. Thank you!
Cooked a 27-pound turkey in an hour and a half. Everything was perfect. Didn't have marmite for the gravy, so made it without. The gravy was good but needed some umami. I might try soy sauce the next time. Thanks for this recipe, it is the most logical way to cook turkey.
Any substitute for rosemary and sage, I don’t like those flavors
Hey dude you know I love you and Stale Cracker🫵Im out bruh
My Mom always cut the giblets and sliced a hard boiled egg into our gravy
I assume that you put the legs and wings in the oven some time before putting the breasts in?
Did this for this past Thanksgiving (2023). Overall came out excellent but I made a couple mistakes: cooked it for one hour at 400° before checking and by then temps were way past what was suggested in the video. Also, I dry brined this for 24 hours and I think it came out too salty (The video says this is not neccessary and I would definitely advise against it). Despite, these mistakes, everyone still loved the turkey and it was only a little dry on the very outside of the breasts.
Will do this again and, like video says, will never go back to the old (and tedious) method.
Where I come from (the South), it's called GRAVY, not "sauce".
WHAT A GREAT VIDEO! SIR I SALUTE YOUR TECHNIQUE
DUDE!!! I did this for Thanksgiving. I will never cook Turkey any other way. Only thing I didn't like was when I pulled the breasts out the skin had not browned enough. I am going to try cooking the breast separately in the oven on the low broil setting, using a thermometer to make sure I don't go over the desired temp. Just want to make sure I get some good browning and crispy skin.
Used this technique this thanks giving and enjoyed it so much, mostly because of lack of stress. Started
Did it, love it and will be doing it again!!
Used this method Thanksgiving 2023 and it was amazing! Thanks for sharing and for recommending the Typhur Sync. Best new gadget in my kitchen.
I just made this exactly how you did and I'll never go back but to the future 😊
This year, my son made the turkey. He cracked the breast bone and cut through the back bone, laying the turkey flat on an elevated rack. Baked for 80 minutes. That was the best turkey I've ever had. The breast meat was so moist. BUT I'm sending him this link.
I followed this recipe to the letter…turkey not as brown as shown, and the gravy tasted like crap. …and I mean crap! I hope everyone had better luck than I did.
Put that on a cracker duuude…
Got to try it
Thank you for this recipe! It's just what I wanted to do with my bird. It turned out fantastic!!
I made this post-Thanksgiving turkey today. The cooking time is spot on, so be careful-it cooks faster than you think.
I thought that the texture and flavor of the turkey were good for only being brined for an hour;however, the skin was very salty. I would suggest wiping off the salt completely after refrigeration. The broth was excellent and the rosemary salt added nice flavors, but like I mentioned earlier, remove it from the skin of the turkey after the brine. BTW, there’s tons of chicken in the chicken broth that can be picked away for an assortment of dishes. Thanks for the share!