The Perfect Thanksgiving Turkey #shorts

The Perfect Thanksgiving Turkey 🦃

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). When it comes to the turkey, I’m here to hopefully ease that stress.

Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten

Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy

Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness

***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.

Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved

Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my “turkey” highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins

Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning

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[davidroberts]

My wife accidentally cooked our Turkey upside down. The whole time
Now we do it every year, it makes the juiciest turkey I've ever tasted. Way to go wifey. Love you!! ❤❤

[danabryant]

I've never seen such deep seasoning😳

[annepekrol]

11/23/21 I must say, I was very skeptical to try this but figured, why not? So, I did! This was the best Turkey ever. The Turkey was 16 pounds, not to small, not to big. I was very worried about the amount of salt but did use it all. I watched this bird in the oven and was thinking…it’s going to be salty..at 450• it’s going to be dry. The bird was done at 1 hour, 36 minutes. Pretty much 6 minutes per pound. It sat for 45 minutes before carving as I had to transport it to my son’s home. Let me tell you this, it was so delicious! All you heard was Mmm!! around the table. The skin was crunchy, the dark meat and breasts were dripping in moistness!! I will never go back to the old way of making a Turkey! Thanks, Max the Meat Guy! 👍👍👍👍👍

[hello-sigq]

"Mom why is there hair in the turkey?"
It's a long story son

[Анастасия-усь]

Totally used this recipe and cooked an amazing turkey today! Happy Thanksgiving and thank you, kind soul, for sharing this perfect "express" turkey recipe!

[emolemon]

CHEST COMPRESSIONS CHEST COMPRESSIONS CHEST COMPRESSIONS!

[wilsongoodfellow]

I'm convinced the only correct way to make Thanksgiving turkey is to marinate it. then smoke it, it makes it super flavorful and juicy, instead of dry and flavorless
edit: bro I ratioed maxes comment let's

[richardadams]

Spatchcocking is an underrated cooking technique, works great on chicken, too. Cooks more evenly and MUCH faster.

[billythekid]

Thanks for great recipe. My family loved this year was my second year making it. Much appreciation man.

[bunkabunka]

This man really seasoned a whole ass turkey with just salt and pepper smh

[pavey]

This video inspired me to spatchcock the turkeys for our huge Thanksgiving and was a massive success. So much so that they requested turkey again for Christmas. Cannot wait.

[Jakey_]

Max: “Throw in the fridge, overnight!”
Also max at the end: “Ready, in under 2 hours!”

[TheFlyingTater]

I want to see an episode where he cooks venison. I need to figure out what to do with my deer.

[sharonvizcarrondo]

Oh wow that's for when you want it now beautiful. I threw mine seasoned in a oven bag and waited for the thing to pop up . This is oh so lovely too.

[bumblebeethoughts]

I’m legally blind and blonde apparently according to my helper (little sister). Nevertheless, you do a fabulous job explaining your videos. It’s means a lot to me. I can feel how amazing your cuisine must be. As someone who feels the world through fewer senses…… bravo. Bravo. Your calming voice doesn’t hinder you one bit sir.

[seganaleqa]

As someone that absolutely LOVES homemade stuffing, and crispy skin, this makes me feel confused. I want the crispy skin, but the stuffing my family makes requires being inside of the turkey absorbing juices. 😅




Edit: For those concerned about salmonella, first of all the risk is very low of getting salmonella from stuffing a turkey. Secondly the risk is even lower when the bird is smaller, I’m not cooking a 20lb bird, it’s a tiny little turkey that feeds three (it’s slightly bigger than a chicken). Thirdly, there’s also a thing you can do where you remove the stuffing but then return it to the oven until it reaches a temperature that kills salmonella if you’re really that concerned. I still stand by what I originally said. Stove top is not stuffing, it’s disgusting in my opinion. Y’all cook your holiday meals how you want, and I’ll cook mine how I want, just make sure you have a splendid holiday with those you love. ^^

[donnataylor]

Now that looks delicious what a beautiful turkey

[afsalhusain]

Everyone: talking about the turkey.
Me: thinking he actually cut his hair with that shears.

[jjm]

I just tried this today the day after Thanksgiving 2021. I did the prep is close to what he said as possible. Removing the backbone was not fun next time I use a hatchet. I cooked it for 2 hours at 400°. 170° F breast temp, 165° F thigh temp
Absolutely fantastic absolutely juicy white meat. Only 2 hours 18 lb turkey.

[TheInstinctWithinV]

The delivery of the instructions has "The fitness gram pacer test is a multi stage aerobic capacity test that progressively gets harder as it continues" energy.