tag:blogger.com,1999:blog-7173052990851751381.post2209666624733065465..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Whole Boneless Thanksgiving Turkey – As Close to Turducken as I’ll Ever GetChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-7173052990851751381.post-53180190050462426912019-10-31T17:05:02.722-04:002019-10-31T17:05:02.722-04:00Chef John, I love your fun videos and your sense o...Chef John, I love your fun videos and your sense of humor!<br /><br />It occurred to me, watching this video, that when you had the whole turkey boned and flat, why not just put a layer of stuffing on top and bake it as a boneless spatchcocked turkey? Seems like the cooking time could be reduced to maybe 1/2 hour or so. <br /><br />Perhaps it would be better to layer the stuffing on the bottom and the turkey skin side up on top of it in a large pan in order to get the skin crispy. Would this work? <br /><br />Thanks!Tom Adamshttps://www.blogger.com/profile/00096569726780789145noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41173345300813970242019-03-28T03:01:01.122-04:002019-03-28T03:01:01.122-04:00Great video, I my younger days as a butcher I bone...Great video, I my younger days as a butcher I boned many a chicken but I never tried it with a turkey. Basically the same process. Looks amazing as a stuffed finnished product. Thanks.Anonymoushttps://www.blogger.com/profile/10342397499487311636noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13480784983186108322019-01-12T18:36:25.430-05:002019-01-12T18:36:25.430-05:00Thanks for the step by step instructions! I had tr...Thanks for the step by step instructions! I had trouble with the tendons,but everything else was great! You have made me need a filet knife lol. I made the turkey for Thanksgiving unstuffed. It was tender and juicy! I have to try it with the stuffing!Anonymoushttps://www.blogger.com/profile/16690497121945160602noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63912967396826284692018-11-21T13:47:04.259-05:002018-11-21T13:47:04.259-05:00Thanks, Chef John! I’m so excited because I’m tryi...Thanks, Chef John! I’m so excited because I’m trying this today, preparing to cook it tomorrow. Is it ok to refrigerate overnight and cook straight from the fridge? I suppose, the most important thing is the food-safety guidelines of internal temp. My ThermoPop recommendation is 165F, so I’m going for that, which, I assume, will mean a final resting temp of 175F, which suits me fine. ��<br /><br />Going to attempt to make your Butternut Squash Soup, adding some Acorn & Pumpkin... and definitely some cayenne!<br /><br />I’m making your Cracker Stuffing, as well as some Jalapeño Cornbread dressing. Anyone ever stuffed it with cornbread dressing? <br /><br />Off to search for a broth-making recipe... Lots o’bones with two 11lb turkeys! Thanks again!Anonymoushttps://www.blogger.com/profile/08676831210836020141noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52369275766338351882018-11-11T12:18:45.274-05:002018-11-11T12:18:45.274-05:00This will be my third Thanksgiving making this rec...This will be my third Thanksgiving making this recipe, thank you for helping trick my family into thinking I am a chef!<br /><br />Question, is there a food safety or flavor quality issue if I were to debone (but not stuff) the bird the night before so I can get the stock (and then winter veggie soup) going sooner? <br /><br />Thanks for all you do!Anonymoushttps://www.blogger.com/profile/16232135757114827850noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28450137904926548222018-11-08T12:35:56.625-05:002018-11-08T12:35:56.625-05:00I did this last year and it was hard, but the resu...I did this last year and it was hard, but the results were totally worth it. Super yummy and very amazing appearance.<br /><br />I'm curious if you think this might work with Jacques Pepin's steaming method? I've done turkeys each way, but curious if you think there's a reason steaming the roll before roasting won't work?JLhttps://www.blogger.com/profile/13242038525725981695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17043119276880575002017-11-25T19:19:14.022-05:002017-11-25T19:19:14.022-05:00Anyone try it on a V-rack instead of right on the ...Anyone try it on a V-rack instead of right on the pan? Any major differences except maybe the cooking time?Anonymoushttps://www.blogger.com/profile/03954012433523070903noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81649944473354090782017-11-24T00:22:07.354-05:002017-11-24T00:22:07.354-05:00Hi Chef John long time viewer first time commentin...Hi Chef John long time viewer first time commenting. I tried this the other day and it came out super dry, with some of it being pink in the middle as well. Not to sure what I did wrong, would you having any ideas? Thanks for your videos, and recipes they have been a huge help in my cooking. War_Fairyhttps://www.blogger.com/profile/13918842730109725847noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60949158406994709282017-11-23T12:21:39.794-05:002017-11-23T12:21:39.794-05:00I cut through the bird, what do I do!I cut through the bird, what do I do!pjdellhttps://www.blogger.com/profile/12008269297260724090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53006156708740700622017-11-23T11:50:39.645-05:002017-11-23T11:50:39.645-05:00Hypothetically, if I forgot to flip the bird over ...Hypothetically, if I forgot to flip the bird over for the first cut and cut through the breast skin what would be the best course of action hypotheticallypjdellhttps://www.blogger.com/profile/12008269297260724090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38100941248136294042017-07-26T21:31:20.972-04:002017-07-26T21:31:20.972-04:00served it up to 9 carnivores, who all went back fo...served it up to 9 carnivores, who all went back for seconds, ignoring my sister in law's roast pork.<br /><br />:-)<br /><br />thank you for showing us the technique.<br /><br />Next will be boneless lamb shoulder with pomegranate which you inspired us with.<br /><br />Hopefully by Christmas, I can have three or four dishes ready to cook on the day, so my Sister in law caqn relax.<br /><br />davidAnonymoushttps://www.blogger.com/profile/14894070318505808549noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80555177169198752832017-07-24T05:39:58.496-04:002017-07-24T05:39:58.496-04:00Thank you!
Never boned a turkey or any other poult...Thank you!<br />Never boned a turkey or any other poultry before.<br />Purchased a flexible boning knife today, because the one I had was meant for beef or sheep boning.<br />Got out the turkey (only 8 pounds) , picked up the old knife, and started, not noticing which knife I was using.<br />My wife commented just as I finished! <br /><br />35 minutes, no tears in the skin, :-)<br />Bones and wings now on stove to make soup.<br /><br />Penny is doing the stuffing and tying.<br /><br />Your video inspired us.<br /><br />Can't wait for dinnerAnonymoushttps://www.blogger.com/profile/14894070318505808549noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14203735938295528152017-01-07T13:30:29.952-05:002017-01-07T13:30:29.952-05:00I did one for Thanksgiving. After an hour in the o...I did one for Thanksgiving. After an hour in the oven, the broiling time included, I realized the bottom burner on my oven had conked out! After a momentary freakout with my girlfriend epiphany struck. I got my charcoal Weber going to finish it off and I'm never looking back! I will never prepare a bone-in turkey ever again. I'm actually deboning one right now for a party I'm going to tomorrow and was reviewing the video for a refresher. On T-giving my 83 y/o godmother/aunt also baked her traditional bird and after a serving of mine said she has retired from the turkey game because there was a new bird in town! Love that lady. Thanks Chef John your videos are informative and hilarious.<br />Anonymoushttps://www.blogger.com/profile/02779065385016368239noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42379264897223641342017-01-03T16:53:20.996-05:002017-01-03T16:53:20.996-05:00Gave this a try for Christmas Eve dinner, even tho...Gave this a try for Christmas Eve dinner, even though I'm not the most apt cook. Had the video on replay the whole time I was preparing the turkey. It was so much fun, and so much worth it to debone instead of carve. It came out great! Thank you Chef John for being such an amazing source of inspiration!Anonymoushttps://www.blogger.com/profile/04763861369055319103noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48394067222673369452016-12-01T16:37:01.572-05:002016-12-01T16:37:01.572-05:00I did this (without stuffing) and the most apt com...I did this (without stuffing) and the most apt comment from those around the table was "It tastes just like turkey." Anyway, one thing I liked about this method was shifting a chunk of time from the day of to the day before, as carving the finished roast was so much faster and easier.Matthttps://www.blogger.com/profile/12987775094782133651noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72929661379361783922016-11-24T12:59:12.082-05:002016-11-24T12:59:12.082-05:00Chef john u da man!
One question....can u give qui...Chef john u da man!<br />One question....can u give quick instructions on how to make that stuffing??<br />Thanks!Anonymoushttps://www.blogger.com/profile/06501859958782630194noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60529613423521373202015-12-24T05:24:25.157-05:002015-12-24T05:24:25.157-05:00would the stuffing from this recipie work i stuffe...would the stuffing from this recipie work i stuffed tenderloin?<br /><br />Tnx!Anonymoushttps://www.blogger.com/profile/04537229306042012393noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2631694574495824432015-11-24T15:32:46.083-05:002015-11-24T15:32:46.083-05:00I did this last year. It came out great. This ye...I did this last year. It came out great. This year, everyone asked if we will be going it again because it was the best turkey they ever had. So, time to sharpen the knife.Jim Bobhttps://www.blogger.com/profile/05291549784790369956noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48069874743786552382015-11-20T11:47:54.186-05:002015-11-20T11:47:54.186-05:00Chef John did this last year and it was amazing-ly...Chef John did this last year and it was amazing-ly good but alotta work! I'm lazy this TG and I've seen websites for spatchcocked turkey. I saw yours on chicken. Have you ever tried this on turkey? hint hint easy TGD turkey video?Anonymoushttps://www.blogger.com/profile/08987376439642518525noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51480643133434901292014-12-21T22:15:12.471-05:002014-12-21T22:15:12.471-05:00Hi Chef. Love your work (and food, the buckle was ...Hi Chef. Love your work (and food, the buckle was excellent!).<br /><br />Why is this only cooked to 150? (160 after a rise, I'm guessing. Doesn't dark meat need to hit 180?Anonymoushttps://www.blogger.com/profile/01450852648393817618noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42431720852198028502014-12-17T16:11:27.777-05:002014-12-17T16:11:27.777-05:00For practice chickens, how long is the cooking tim...For practice chickens, how long is the cooking time (roughly)?Anonymoushttps://www.blogger.com/profile/10786476616124990903noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63705901159159246412014-12-16T19:55:50.139-05:002014-12-16T19:55:50.139-05:00Came our spectacularly. Thanks Chef John!
https:/...Came our spectacularly. Thanks Chef John!<br /><br />https://dl.dropboxusercontent.com/u/2745037/Turkey-2014/1_deboned.jpg<br />https://dl.dropboxusercontent.com/u/2745037/Turkey-2014/2_rolled.jpg<br />https://dl.dropboxusercontent.com/u/2745037/Turkey-2014/3_roasted.jpgMarshalrustyhttps://www.blogger.com/profile/11477095899932945505noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87277421187509966042014-11-30T15:29:29.738-05:002014-11-30T15:29:29.738-05:00My local, sustainable producer knew I was having a...My local, sustainable producer knew I was having a crowd, so she saved the largest turkey for me. It was 23 pounds, so too big to do my normal spatchcock and roast, at least in my standard 30 inch oven. So I thought of ballontining the sucker, though I knew it would be harder than a chicken, since I couldn't just pull it away from the breast the way I do with a chicken. I had just finished the work (about 35 minutes for me) when I got the bright idea to look online for some ideas for stuffing. Lo and behold, my favorite online chef had already posted this. I wish I'd read this first, if only for the tip about needlenose pliers for the legs. I just used my boning knife to cut them out, but that looks faster.<br /><br />I used the stuffing (sorta - I had dried cranberries and pine nuts, so I used those) from this video. EVERYONE was so impressed, and the huge bird cooked totally in 3 hours. It came out beautifully browned. I basted it once, just to get a bit more browning, but I'm not convinced it needed it. Just salt and pepper on top and inside, though the stuffing had herbs. It was a hit! Thanks, Chef John!Ron Zuckerhttps://www.blogger.com/profile/14569376832955501708noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84181077888445091632014-11-30T09:43:16.970-05:002014-11-30T09:43:16.970-05:00What more can I say about my de-boned turkey than ...What more can I say about my de-boned turkey than others have said. Thank for the "gift" of your video.TOMhttps://www.blogger.com/profile/12144098907877453751noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61132280985765142002014-11-28T15:52:50.698-05:002014-11-28T15:52:50.698-05:00I did it! I de-boned it, I cooked it, and we ate i...I did it! I de-boned it, I cooked it, and we ate it. It looked great and tasted even better. <br /><br />Think for a moment how difficult it must be to create a video that in the space of 10 minutes or so can successfully guide someone through the complexity of boning and rolling a turkey. Brilliant piece of work, Chef John. Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.com