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Easy Thanksgiving Turkey Recipe: How to Cook Tender Juicy Turkey – How to Make Homemade Turkey Gravy.

hey folks Philly boy Jay back here with
another video and today I’m going to be
showing you guys

how I make my
Thanksgiving turkey this turkey is about
13 pounds before you do anything to your
turkey you have to make sure that your
turkey is at room temperature so you
want to defrost your turkey what you’re
going to do is you’re going to place
your turkey on your kitchen counter or
in the refrigerator and allow it to
defrost for about three to four days
that should be enough time to defrost
any size turkey there are some things
that we’re going to be removing from the
cavity of the turkey we’re going to be
removing the turkey neck and we’re going
to just set that aside

moment early I’m going to be using the
turkey neck later to make my homemade
turkey gravy we’re going to also remove
that SS fat there we’re not going to be
using that yup you want to turn your
turkey over on its back and you see that
long piece of fat right there some
people use that and they pinned that
against the turkey so that whatever they
are stuffing their turkey with don’t
slide out but we’re going to be removing
that because I don’t stuff my turkey
with stuffing okay

in the back there’s going to be a
package inside that package is going to
be some gizzards and other turkey pieces
we’re going to be using those pieces to
create our turkey broth okay this is how
you make homemade turkey gravy I’m gonna
be showing you guys how I make my
homemade turkey gravy a little later on
now when it comes to cleaning my turkey
I’m going to sprinkle a little bit of
salt on to my turkey and I clean my
whole Turk you the same way that I clean
chicken steak in every other meat that
you guys have seen me clean okay so
we’re going to just sprinkle some salt
on the turkey
and rub it really well with some water
just to make sure that we remove any
residue or funk
okay so we’re also going to be rinsing
off the other pieces as well the
gizzards the turkey neck and you want to
make sure that you remove any clear
slimy stuff from the sides of the turkey
inside the crevices of the turkey just
like you see in your chicken you want to
remove that stuff okay you do not want
that in your turkey that’s unhealthy and
it’s disgusting so here are the
vegetables that I’m going to be using
for my Thanksgiving turkey recipe and
that’s three green peppers and two
onions you can use whatever vegetables
that you like to use we’re going to be
using a Reynolds oven bag and some flour
guys I’ve been putting my turkey in this
for years and it makes sure Turkey so
tender and juicy and moist and also cuts
the cooking time you do not have to roll
turkey that long when you use the
other bag for my turkey rub the
seasonings that I’m going to be using
our garlic powder thyme leaves
rosemary seasoning salt you gotta use
sage sage on Turkey I don’t know why
everybody don’t put sage on that circuit
it really takes it to another level
onion powder and black pepper you can
use whatever kind of seasonings you want
to use but I found that these
combinations of seasonings work the best
for Turkey trust me it really gives it
awesome delicious flavor no other
combination of seasonings tastes better
than these combinations you’re going to
also need some butter for the skin and
for the gravy and some chicken stock
now for the turkey rub we’re going to be
adding two tablespoons of seasoning salt
one tablespoon of garlic powder one
tablespoon of onion powder we’re going
to be using one tablespoon of sage as
well
um that’s what’s going to give it that
that Thanksgiving tasting that
Thanksgiving aroma have you kitchen
smelling like Thanksgiving we’re going
to be using a teaspoon pepper a teaspoon
of thyme and a teaspoon of rosemary
leaves some people like to use all types
of herbs they use oregano parsley
everything that you can think of okay
but I’m only going to be using rosemary
and thyme we’re going to stir that up
and that’s what we’re going to be using
to season our Thanksgiving turkey you’re
going to add 2 big tablespoons of butter
to this little bowl here and you’re
going to place it in the microwave and
you’re going to microwave it for a
minute to a minute and a half until the
butter is completely melted and I’m
going to begin seasoning my turkey and
it’s really important that you also
season the insides and the crevices of
the turkey so make sure that you season
the inside of the turkey as well like
I’m doing they’re rubbing the turkey rub
all inside the turkey in the cavity of
the turkey now I’m going to be
marinating this turkey for a couple of
days now some people like the brondell
turkey and do all that other stuff I
really think that that’s just doing too
much I’m not against people doing it I
just don’t feel like you need to do it
and I feel like this is a rather easier
way to marinate your turkey we’re going
to pour the melted butter on top of the
turkey now you don’t have to melt your
butter just one let you guys know that
you don’t have that note you’re better I
just find that it’s easier to get the
butter all on the skin of the turkey
when you notice it we’re going to season
it generously with the turkey rub and
you want make sure you season every part
of your turkey I don’t like when people
season that certain they don’t get every
part I like to get every part of my
turkey okay
we’re going to drizzle some butter on
the other side as well you’re going to
flip it over
chisel some butter on the other side and
you want to rub the butter in make sure
that the skin of the turkey is saturated
and that butter and that’s what’s going
to give your turkey that nice golden
brown look okay the color of the turkey
is one of the most important things to
me that may sound super fishy but you
want your turkey to be nice and golden
brown and beautiful that’s also what
gives you that nice crispy skin and
we’re going to sprinkle a little bit of
seasoning onto the turkey and you might
not even use all of that seasoning you
might could save that seasoning we only
probably use about half amount of that
seasoning um I allowed it to sit in the
refrigerator and marinate for three days
and the reason why I has that dark color
look like my turkey is dark skinned now
the reason why it has that dark color is
because the cool air darkened the meat
and also the seasoning darkened the
turkey meat okay so we’re going to do is
we’re going to remove these turkey
pieces the gizzards and the heart and
the turkey neck and we’re going to just
place them in a bowl and we’re going to
sit them aside I don’t use canned turkey
on Thanksgiving I never use canned
turkey when I’m making turkey wings
circulating circle anything I like to
make homemade turkey gravy homemade
gravy is always the best route to take
okay so what we’re going to do here is
we’re going to chop up our green peppers
and our onions now these two green
peppers here two other green peppers
that we’re going to be using we want to
chop them up you don’t have to chop it
up into small pieces chop it up a few
times so that it fits into the cavity of
the turkey about that size right there
so chop up your two green peppers and
your one onion into those sizes about
medium sizes
like that okay I’m doing a preheat your
oven to 350 degrees because we’re going
to be getting ready to roast this turkey
and you’re going to stop the turkey with
the green peppers and the onions that we
just chopped okay and it’s the way I
stuffed my turkey here stuff it like
that and you can stuff it with whatever
vegetables you’re using like I said some
people like to use carrots and celery I
just like to use green peppers and
onions everything that I put on my whole
turkey is what I put on my actual turkey
wings if you guys remember my turkey
wing video you will see that I’m using
all of the same ingredients okay
seasonings and all now with your other
onion and green pepper you’re going to
dice them up it’s a really really small
pieces and we’re going to be using this
not only as our turkey bed in the oven
bag but for our gravy later on that’s
going to add additional flavor to our
homemade turkey gravy okay so now we’re
going to get our Reynolds of him bag and
we’re going to get all flour into the
bag we’re going to be adding one
tablespoon of all-purpose flour
that’s all-purpose flour we want to add
one tablespoon of that and that’s going
to prevent the turkey from sticking to
the oven bag you’re going to give it a
nice shake shake shake shake shake shake
shake shake shake shake but you want to
make sure that majority of the flour is
at the bottom you’re going to add your
vegetables whatever vegetables are using
I’m obviously using green peppers and
onions and you’re going to add all of
the vegetables that you chopped up to
the oven bag okay
and now my friend Tina is going to
assist me in placing a 13 pound turkey
into this other bag so we’re going to
put the turkey and the oven back and
there’s a few things that you have to do
before roasting aka baking your
Thanksgiving turkey so what we’re going
to do is we’re going to wrap it up and
it comes with a little thing that you
can tie it together with that comes in
the pack so we’re going to seal it
together with that and what you’re going
to do just to make sure that some of the
air get out of the back is you’re going
to cut six half-inch splits into the top
of the oven bag okay that’s just to let
the air get out but you want don’t want
to cut them too big because you want to
keep that moisture most of it in the bag
so that you can get your turkey nice and
juicy and moist and tender okay that’s
the purpose of putting it in the bag so
if you cut the splits too big that would
be defeating the whole purpose of
putting it in the oven bag now what
we’re going to do is we’re going to
place our turkey in the baking pan and
we’re going to be making this on 350
degrees now how long you make it some
people use a thermometer and they stick
the thermometer in the thickest part of
the turkey like the breasts or the back
and if it reads 165 degrees that’s when
they know that it’s done um but I don’t
I don’t do that you can follow that
chart right there only that miles cook
for about two hours when you’re making
your turkey in the other bag it really
cuts off the time the cooking time
really reduces the cooking time so now
for our gravy you’re going to get a
small pot we’re going to add our turkey
pieces to this pie
we’re going to add one tablespoon of
butter and we’re going to create our
slurry so what we’re going to do is
we’re going to be adding six tablespoons
of flour to a bowl and we’re going to
add our chicken stock to that and we’re
going to stir it up so that there’s no
lumps in our gravy that flour is what’s
going to help thicken your turkey gravy
okay so stir this up add your six
tablespoons of flour along with your
chicken broth and you’re going to give
that a nice stir until it’s nice and
smooth like that we’re going to be
placing this pot over medium heat you
can cover it with a lid if you want to
to make sure that the meat get nice and
tender we’re going to be adding
approximately 4 to 5 cups of water or
broth or you can use a combination of
both I use about 3 cups of water and 2
cups of chicken broth ok and then you’re
going to add the slurry and you’re going
to let it simmer on medium heat just let
it simmer and let it go until it
thickens if you don’t like your gravy
extremely thick then just cut it off
before it gets too thick don’t allow it
to simmer all the way down here is our
turkey after 2 hours this is a 13 pound
turkey and the Reynolds other bag and it
took – oh look at that turkey oh the
color from the butter nice and golden
brown look at the skin of the turkey is
nice and golden brown don’t that look
like Thanksgiving right there don’t that
look like autumn look at that look how
beautiful and golden brown our turkey is
and it only went for two hours that’s it
guys about 2 to 2 and a half hours I
think I timed at about 2 to 2 and a half
hours now we’re going to remove the
turkey and you’re going to see that
there’s some juice that the turkey
created we’re going to be adding back to
our pot of turkey broth this is turkey
broth is going to turn into gravy
and that’s going to give our gravy
additional flavor that’s the natural
juices that come from the gravy going to
add the green peppers and onions as well
and that’s going to result in a really
delicious gravy try this out guys you
want to absolutely love that gravy so
here is our nice golden brown turkey
let’s chopping me up and let’s look at
how tender this meat is look at this
guys they can have tender and juicy to
me this look at that look at that right
there the meat was extremely tender and
juicy look at this ah look how white the
meat is look how white and tender that
meat is in guys when I bit into the
turkey you can taste the flavor of all
the seasonings that we use deeply
embedded into the turkey and that’s why
we may have needed it for three days
because the seasoning seat all the way
down to the core of the turkey because
you don’t just want the skin on the top
of your turkey to be seasoned but you
want the meat to be well seasoned to
taste like something and that’s what
happens when you allow your turkey to
marinate but look at that meat guys oh
it was so good everybody loved it
everybody loved it okay there go your
turkey oh you guys enjoyed this recipe I
hope you guys follow it step-by-step so
that you can enjoy this delicious
Thanksgiving turkey like me and my
friends did but it was absolutely
delicious and you can tell just look at
the juice click the juice back to the
bottle look at the juice of the meat you
can tell its tenderness not dry it was
very very very very juicy very very
juicy turkey meat this is the reason why
a lot of people don’t like turkey for
Thanksgiving because they don’t know how
to make rubbery juicy turkey there’s a
turkey wing nice and juicy and brown
well seasoned mmm it was really really
good
smoking hats it
now that’s our dark meat right there
look at that dark meat look how juicy
and tender that dark meat is guys look
at that look at that guy tender it is
nice and juicy and tender look at that
now our gravy is done it’s nice and
thick we allowed it to simmer down I
don’t like my gravy extremely thick so
that’s why I cut it off at this point
that’s the level of thickness that I
want my gravy to have and look at that
Oh guys that was the best-tasting turkey
gravy that I’ve ever taste in my life
and this is why it’s best to do it this
way instead of getting the turkey gravy
out of the can just no good so we’re
going to chop the tender turkey meat up
here’s a little presentation and then
we’re going to pour the gravy over I
hope you guys enjoy this recipe
Happy Thanksgiving just the way Philly
boy Jay makes a Thanksgiving turkey
peace
you 

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