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Thanksgiving Videos:
Turkey-https://youtu.be/EhYIlntrxDs?si=SHGQTK4XMfAk_-ss
Stuffing-https://youtu.be/DHWXMqafQ3g?si=OPuHGfFxU7vsDLTi
Mashed potatoes-https://youtu.be/wio4Pc_DzsI?si=qooMizBa6k4rR-pM
Gravy-https://youtu.be/AFXy4SExlqw?si=5Rs4ix4mAm-Ef5U9
Candied yams-https://youtu.be/OpnChrp92Ho?si=slMbxreA5sZ3YWuY
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Brussels Sprouts-https://youtu.be/dCQpT9FZ7B8?si=egD3W67R-O1ghbQr
Dauphinoise Potatoes-https://youtu.be/xkyxiH12RgU?si=n3aeKqxaftSsP_ue
Blueberry Cobbler-https://youtu.be/nX89qy2Ry3o?si=IVtNsoWGII5XJu2q
Turkey seasoning;
2 tbsp kosher salt
2 tbsp smoked paprika
2 tbsp onion powder
1 tbsp garlic powder
2 tsp black pepper
2 tsp herbs de Provence or oregano
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
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0:00- Intro
0:35- Breaking Down Turkey
6:00- Turkey Stock
6:47- Turkey Seasoning
7:10- Rosemary salt
7:45- Cooking Turkey
9:43- Sponsor
10:40- Cooking Turkey
12:20- Tasting Turkey
DISCLAIMER: This video and description contain affiliate links, meaning we’ll receive a small commission if you click on one of the product links.
34 Comments
Later this week I'll have gravy and mash recipes and early next week a really solid stuffing recipe for everyone. HAPPY COOKING!
Used this rub tonight, FIRE!! Cooked breast to 145, Thigh to 205, turkey is GONE! Best turkey I ever cooked, my guests agreed! THANKS! Gravy recipe with rosemary salt was superb!
BTW, I started the thighs/legs first, and cooked to 100 degrees, then added the breasts, they came out within 5 minutes of each other, perfect.
PS, I picked up the typhur thermometer (early xmas to myself), very impressed by the accuracy and performance.
Love the Rosemary salt. I did mine like you showed, temp probe in the thickest part of the breast and took it out at 145 degrees. Let it rest for 10 minutes and cut into it. The center was still pink. Had to put it back into the oven and took it up to 160. To bad because everything else was done.
Did the dark meat to 205 this year and it was amazing! Thank you!
Made this today along with your gravy, stuffing and mashed potatoes and everyone loved it. Thanks so much for posting!
I can not thank you enough for this video! I don't have a full size oven, and it's my first time cooking turkey this year in over a decade. Usually, my parents host Thanksgiving, but not this year. I was able to find turkey legs and breast sold separately, so it didn't take much prep to get them in the oven. Took about 2 hours to cook, and that was the least stressful part of cooking the feast. They turn out so great!
@thatdudecancook I’ve been cooking since I was 14 years old. I followed your turkey video from last year (prior to this one being uploaded) and it was by far the best instructional video on how to break down the turkey! I’ve always struggled with breaking down chickens and turkeys UNTIL that video! I bought the wireless thermometers and they are the key in my opinion. Being able to get the PERFECT temp is worth the price and the time to break the turkey down! Best turkey I’ve ever cooked!!! Please continue to do what you do my friend! Fantastic content! 🎉
Good job. Great at making things simple
I always thought Turkey had to be at 165? Is it ok to eat Turkey at 145? Like safe?
Did you cook the turkey at 400 the whole time or did you lower it after the turkey browned up a little/
Thank you, Sonny!!!! We made this yesterday, (Thanksgiving 2024) and it was AMAZING! Everyone was raving about it being the best turkey they ever had. We did the rosemary salt version and we bought the Typhur timer. It went so smoothly. Breasts 145, thighs 205. Perfect.
Assuming this would work for chicken as well?
Used this method yesterday and it was fabulous. This year my friend Hermann wasn't there to do the carving, but with the breasts already separate all it took was a sharp knife and done. Less easy for the other parts but not stressful.
Hello everyone and Sonny, so I followed your video recipe, Part 1 and 2, I smoked my 21lb Turkey in my Pitt Boss vertical Copper Head pellet smoker, The breast were cooked up to 145F internal exactly, took 2.5 hrs, the Thighs and Drumsticks were smoked up to 204F, those took 4hrs to reach that point, my smoker was running at 400F, the thighs hit a stall for appox 35 minutes, I used the Smokin Pecan shell pellets from Amazon, Let me tell you about a come back, my friends and family were all smiling, the sides and most of all the Turkey were devoured, There were no left overs, I used the Rosemary salt and was the talk of the table, many compliments. Sonny thank you, you made my 1 year wait Turkey dinner a worth it cook, my wife was pleased with my promise and cook. God bless, God love you and everyone for your support, Thank you Lord. Dios primero.
You always say, “if you know you know.” I made rosemary salt finally. Now I know! 🎉
I made your turkey, stock, gravy, and stuffing this year and my family said that all of the above was the best that they ever had. Thank you so much for what you do!
Please follow up with some creative tasty turkey recipes…..for the HUGE stacks of perfectly cooked bird meat i now have 😂🦃🫶 your method rocks!!
16:41 LOL The picture on your book.
Great 👍🏻
I’m going to try this!!!
Thanks
This year we didn't have to go to the in-laws and eat their dry, and potentially cold turkey. I made it your way with the rosemary salt and it was awesome. Probably the first time in my life I actually liked the white meat better than the dark. Thanks again Sonny!
I followed your instructions almost to the letter and it came out fantastic. I tried spatchcocking last year and this was much easier and yielded better results. Now I want to try to break down a whole chicken. I'm still simmering turkey stock as I type this. There is turkey soup in my future. Thank you, funny bald cooking dude!
I loved this method. I followed precisely. The best!
What are the actual measurements????
Been doing the Alton Brown method for over a decade, ripping hot 500 for 30 minutes, then cover the breast with foil and cook at 350 until a temp probe in the breast reads 161, comes out perfect every single time without fail. And both the dark and light meat are juicy as can be and both incredible.
mixing the oil with the spices is going to be a game changer for me.
I'm not great at cooking and only ever cut down a chicken before but this was pretty easy and came out better than I ever knew turkey could be. I got the thighs pretty perfect but over cooked the breast a little and they still were crazy juicy. My advice is constantly feel for the joint when you're lost. The oyster is a little hard to get without referencing the video alot but the wishbone isn't hard to get. I recommend having someone help you pause and unpause the video. Also the stock from the bones is really worth doing… that said idk what ima do with mine yet lol. I got it frozen until I'm inspired.
Had to come back and report on our turkey… OMFREAKINGG!! Best turkey EVER!!! Still eating leftovers and even the breast meat is STILL juicy even after being in the fridge since Thanksgiving. THANK YOU SOOOOOOOOOOO MUCH for posting this video!! Everybody's mouth had a party on Thanksgiving thanks to you!!!
Clown show !
First year I've ever cooked a turkey. I followed this, and now I'm turkey guy at Thanksgiving for the foreseeable future.
Thanks for all the tips! This is truely the best way to cook the bird
I only have 2 glass baking panshould.I turn the temp down 375
I tried this method with the rosemary salt and I used convection oven set to 375 degrees and it came out looking uncooked on the outside. Was I supposed to use convection roasting setting instead of convection oven?
I followed this recipe to the T, used both seasonings, used Typhur, and the turkey was dry because I didn't brine it I am assuming 😅 Next time I'll do everything the same but opt for brining. The flavors were 10/10 fire though 🔥
You earned an immediate sub with your "f**k that celery" comment.
Thanks for sharing. I had fun breaking down that bird.made some kick butt gravy with that neck and scraps.thanks again.mike from lake havasu Arizona