PERFECTLY COOKED TURKEY FOR THANKSGIVING (3 WAYS!) | SAM THE COOKING GUY



It’s almost Thanksgiving and that means its the time of year for TURKEY! Today we’re showing you three of the best versions you can make, cooked absolutely perfectly! 🦃
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00:00 Intro
1:11 Defrosting
2:31 Debagging & Removing insides
4:56 Spatchcocking
6:46 Brining process
8:29 Planning ahead
9:11 Smoked Version
11:13 Alberston’s Ad
11:43 Oven Roasted Version
13:41 Deep Fried Version
17:50 The Reveal – Deep Fried Version
18:28 First Bite – Deep Fried Version
18:46 The Reveal – Smoked Version
20:03 First Bite – Smoked Version
20:37 The Reveal – Oven Roasted
22:34 First Bite – Oven Roasted Version
22:45 Carving
23:55 Outro

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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

THANK YOU ❗️

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47 Comments

  1. Only video I watch every holiday season! The biggest tip I ever received from a friend, with wet brining, throw the turkey and brine into a clean cooler and top it up with enough ice to last it for a day. Frees up so much space in the fridge!

  2. Hey brother, I've been frying Turkey for 20+ years. One suggestion… We put various herbs inside the cavity while frying (Onion, Garlic, Sage, Thyme, etc.). When you insert the bird into the fryer basket (Oil or oilless), put it in with the legs and cavity facing up, that way your herbs don't fall out.

  3. Question for y'all. Is the 4 days defrosted including the brining time? Or, is it 4 days defrosted in the fridge and then brining for 2 days? I'm trying to figure out when to pick up my bird (first timer here…)

  4. Question about the serrated knife cutting the bird, doesn’t that create “bone dust” that falls inside of the cavity? (Sort of like saw dust or when a dentist drills thru a tooth & the chips land in our throats), you get the picture.

  5. Great run through on all of those techniques for cooking the turkey. I personally do the butter/herb mixture under the skin when I oven roast it, but I wonder if there's much of a difference. I'm going to try something new this year, saw alton brown add a little baking soda to the salt for the dry brine.

  6. I cook ground turkey almost every month for turkey sandwiches. Panko or ShakenBake on the outside and its crispy turkey sandwich. Next day turkey is best day. Follow that rotis-grocer-home methodology and demeat that bird into ziplocs for on the ready sandwich making. A bit of zesty italian dressing to soak on some, mayo and bread for others, and gravy on toasted toast for the rest. I full bird becomes many meals. And not just on holidays. Tried both wild game bird turkey and store or farmed turkey. Both equally great. All around great eating.

  7. ok am i blind – i want to know How much of each of the rub ingredients to use… me no can find – thanks !! What can i use instead of Sage also … thanks so much i wanted to use a Super Can of beer and do the up the butt Turkey but settled on the spatchcock way … so excited to see how this turns out !

  8. Get rid of the bag??? Are you nuts?! One of the best parts of the cooking day is frying up the liver in some butter and onion powder or garlic powder and a pinch of salt….and sharing the bites with those cooking the meal. And if your really blessed…..you will be the only one in the kitchen eating it. I still fondly remember a few decades ago, my daughter helping me, and I said Time for our treat Gave her a bite, and how angry she was (in a loving smile way) Why did I keep her from such a wonderful bite of food all those years. LOL But now her work in the kitchen earned her a spot at the stove. LOL

  9. To Sam and the whole crew. My girlfriend and I love your channel, we watch to learn and enjoy the fun that goes into these things as we have started to cook more since lockdown. This was the first recipe we tried with people coming round, the one cooked turkey crown was outstanding and days later it was still nowhere near dry, absolutely delicious and all the family said so. My girlfriends parents even bought me your book for xmas as I'd talked about you so much, wishing you all a wonderful 2023 and hope to get to San Diego one day (we are British!) Keep doing your amazing things, lots of love.

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