Recipe by Chef John
"The biggest myth in all of American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared, this will work! There is nothing to fear but the fear of dry turkey itself."
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onion, coarsely chopped
celery, coarsely chopped
carrot, coarsely chopped
1 (12 pound)
whole turkey, neck and giblets reserved
ground black pepper
chopped fresh sage
I recommend this recipe to anyone who
wants an easy, delicious bird.
This recipe turned out great for me...
I followed it exactly.
Thank You, Thank you, thank you!!! This is an excellent recipe!! Simple, but simply perfection!! The bird is so moist, and no fuss with brining!!
This was my first year cooking a turkey from scratch. The recipe is flexible but the technique that he explains in the video made this year a complete 100% success! Thanks Chef John!
Made a delayed Thanksgiving Dinner today....Absolutely the best Turkey Ever!! So moist and flavorful. Try this recipe and drain the juices and add chicken stock to make the gravy at the end. You will not be sorry.
Excellent! My new stand by
Great video! For those of us that have been cruising by while Mom made the Turkey each year and all of a sudden it's our turn and we haven't got a clue.
I followed the video presentation of this recipe, it is slightly different to the written one. I am from Australia,and I am visiting family over here. I cooked the turkey yesterday for Thanksgiving. It was so amazing, it turned out beautifully, I have never tasted something so juicy and flavor some. Thank you Chef John for sharing this recipe. Wendy from Australia
Easy -- made my first turkey a success!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Cook a Turkey
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 155
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