Turkey Cooked FROZEN, No Thawing Stage

****RECIPE****

Unwrap your fully frozen turkey and put it on a roasting tray. Coat it with oil, salt, pepper and whatever other seasonings you want. Put it in the oven at 250 F. After a few hours, you should be able to get the giblet packet out of it. Put the unwrap the giblets and put them in the bottom of the tray. Keep roasting until the internal temp of the deepest part of the breast is 135-140 F. This will take up to twice as much time as it would take with a thawed turkey, 20-30 minutes per pound.

Put some roughly cut onions, carrots and celery into your roasting tray, and jack the oven up to 400 F convection roast, or 450 F conventional, and roast until the skin is brown and the deepest part of the breast reads 160 F (or a little less, if you want to be cavalier about food safety).

Heat the roasting tray on the stovetop on medium for about 10 minutes to give the underside of the turkey some extra cooking time. If you smell anything burning, turn the heat down and/or stop.

Remove the turkey from the tray and put it somewhere to rest. If there seems to be a lot of juice in the roasting tray mixed in with the fat, heat the tray on your stovetop to boil off most of that juice. Then mix enough flour into the fat to make a thick paste, and cook it on medium heat for a few minutes. Don't let anything burn. Gradually mix in a carton or two of chicken stock — however much your roux can thicken to your desired texture. You won't know how thick it can be until you bring it to a boil. Strain the gravy and discard the solids. Taste and adjust for seasoning.

[aragusea]

Q: Did you steal the opening shot from Joshua Weissman?
A: Joshua is awesome, but I’m sure he would acknowledge we both stole that shot from Alton Brown, who probably stole it from someone else. We all stand on the shoulders of giants.

Q: Why are you doing a Thanksgiving video almost a month before (American) Thanksgiving?
A: Because I have three Thanksgiving-themed videos planned, and I think it'll be more helpful to you if I run them now, instead of right before Thanksgiving, when you will likely have already made your plans.

Q: Why are you doing this two weeks after Canadian Thanksgiving?
A: Sorey buddy, you can't please everyone, eh? I promise I'll do a Kraft Dinner vid later.

Q: Why wouldn't you just buy a fresh turkey?
A: You could, but there are a few reasons people often do frozen. 1) Frozen is usually a lot cheaper, at least in the U.S.; 2) If you wait until right before Thanksgiving, the markets are often out of fresh turkeys; 3) Frozen is often your only option if you want a specialty breed, or an unusual size; 4) Some people think frozen birds are of a more reliable quality; 5) If you want turkey some other time of the year, frozen might be your only option. If you're an athlete doing meal prep for a high-protein diet, I think buying a frozen turkey is a great, cheap option.

Q: Why wouldn't you just speed-thaw the turkey under running water?
A: You could, but a bird this size would take about 8 hours to thaw with that method, which I will nonetheless demonstrate next week. Also, I think this is simpler. Just one step. Throw it in the oven.

Q: Why didn't you put white wine in your gravy?
A: Because I want my gravy to taste like normal roast turkey gravy. Thanksgiving dinner is more about tradition and memory to me, and to lots of people, I think. I'm not necessarily trying to make the best thing I can make. I'm trying to make something pretty good that reminds me of what I grew up with, and to do it in a reasonably low-stress way.

Q: Why didn't you put more seasoning on your turkey?
A: Because I'm demonstrating a basic cooking method. You can flavor your turkey how ever you want to flavor it. Also I want my turkey to taste like turkey, primarily. But you do you.

Q: What was that plastic thing on the turkey's legs and why didn't you take it off before you cooked it?
A: It's there to hold the legs in place and to make it easier to lift the turkey. It's designed to be in the oven.

Q: Isn't there probably some plastic in the paper giblet packet?
A: I would guess silicon.

Q: Didn't you just do a video about how plastics are messing with our hormones and we shouldn't get them hot?
A: Yes. This isn't that much plastic, and I doubt you eat turkey very frequently. Also, we balance lots of factors when we make choices in life.

[robcarey]

Joshua Weissman keeps us in the cabinet, and now Adam leaves us in the freezer..

Why can't we just be free 😭

[advikam]

adam always has this crazed scientist look to him damn

[legochickenguy]

Adam's kids: "dad why are we eating so much turkey?"

[FunkymuffinsXP]

lol get a load of this guy, thinks hes too good to cook his turkey in the dishwasher like the rest of us

[morningstar]

I want my house to smell bad so the guests leave early.

[tmck]

7:17 fun fact:

It is scientifically impossible to cook a turkey and for it to be 100% juicy with no dry spots. If you find a way to do it, please keep it to yourself so that the moderators don’t report this bug and it gets fixed in the next world’s update

[lackofplethora]

can you make a video where you just point out the differences in US and UK cooking terminology.

[NateandNoahTryLife]

This is the first cooking channel on YouTube that has actually gotten me to cook something. I made your mother in law’s chocolate bundt cake and my friends lost their minds! I will be making more of your recipes soon.

[KeithShelley]

"There's never enough gravy." Truer words were never spoken.

[omarismail]

Just so you know, never change the way you record your audio or video, it makes me feel so warm and comfy for some reason.
Love the vids

[patty]

When you live in Canada and needed this video weeks ago

[len-ulji]

Him saying something is sponsored by sqaurespace has to be the most satisfying thing i came to enjoy

[SuperSaltydog]

IS this a cooking channel, an educational channel, or even a commonsense channel? All of them. Really excellent info for beginner and seasoned vets alike. A big thumbs up for sure

[FingeringThings]

Last time I was this early Adam wasn’t a white wine meme

[TheVercci]

Ya'll: Joshua Weissman Intro


Me, An Intellectual: SORTEDfood Fridgecam

[DaveDVideoMaker]

I would season the turkey with a Knorr chicken stock cube seasoning paste. I think you get a MUCH better result.

[penguindawg]

Can I thaw it in white wine instead of water to add that extra bit of flavour?

[d-flushedemoji]

adam: 12 pound turkey
me, british: oh wow thats pretty cheap

[soycereal]

I imagine Adam behind the cameras being the same as HowToBasic and covering the turkey with 40l of white wine