You’ll Never Go Back To Your Old Turkey Method After This
Holiday Sale: 20% off Typhur Sync, now only $183.2 (was $229).
Use the code: THATDUDE20 at checkout.
Amazon ➡️
Typhur.com ➡️
Discover the magic of a juicy, flavorful turkey in just 2 hours! This quick and easy method ensures a succulent masterpiece without compromising on taste. Elevate your turkey game with this time-saving, delicious solution.
⬇️ Get my new Cookbook ⬇️
Master in the Making E-Book-
Microfibre Towels-
Microplane Zester-
Turkey Stock:
1 turkey carcass oiled, salted, and roasted
enough water to cover the bones by a few inches
3 carrots peeled and sliced in half
2 yellow onions halved and roasted
8 sprigs fresh thyme
20 whole peppercorns
salt to taste
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
Turkey Gravy:
4 oz unsalted butter
1/2 cup + 1 tbsp all-purpose flour
5 1/2 cups Turkey stock
2 tsp black pepper
1 1/2 tsp Rosemary salt
2 tsp marmite
1 Turkey neck meat removed and chopped
0:00- Intro
0:29- Breaking Down Turkey
5:23- Turkey Stock
8:07- Rosemary Salt
9:30- Cooking Turkey
14:36 - Making Gravy
18:19 Turkey Tasting
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
F*ck The Whole Bird, I Cook My Turkey Like This Now
GET All MY HOLIDAY RECIPES IN MY HOLIDAY PLAN OF ATTACK DIGITAL DOWNLOAD:
Here are 7 reasons why I Carve my turkey (The Take Apart Turkey) before I cook it including how to break down a turkey, how to make turkey stock, and how to roast turkey and make thanksgiving gravy.
Recipes:
The Take Apart Turkey
(Website Design by:
ALL MY HOLIDAY VIDEOS:
Mom’s German Stuffing ft. Mom
Upside Down Turkey
Turkey Stock
PATREON:
Music by GurtyBeats
How to Make Turkey Breast en Cocotte
Dan shows Julia how to make an easy recipe for Turkey Breast en Cocotte.
Get the recipe for Turkey Breast en Cocotte:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Braised Turkey Wings with Pan Gravy Recipe | The Daily Speshyl
Today I am sharing my recipe for Braised Turkey Wings with Pan Gravy. These Braised Turkey Wings are cooked low and slow in a dutch oven, and served with a pan gravy made from the braising liquid.
The full recipe with all of the instructions can be found by clicking the link below:
~ Subscribe to receive more content!
Subscribe to my website by entering your email, and receive free recipes to your inbox as soon as they are posted!
~ Follow me on social media!
Website | thedailyspeshyl.com
Instagram | @TheDailySpeshyl
Twitter | @TheDailySpeshyl
Facebook | The Daily Speshyl
Pinterest |
~ Gear
Camera - Canon EOS Rebel T6
Editing Software - Final Cut Pro X
~ Ingredients You'll Need
4 turkey wings
2 tablespoons canola oil
2 large shallots, large dice
1 carrot, large dice
2 celery stalks, large dice
3 thyme sprigs, fresh
2 rosemary sprigs, fresh
4 sage leaves, fresh
2 bay leaves, dried
1/4 cup dry white wine
4-5 cups chicken stock
3 tablespoons unsalted butter
3 tablespoons all purpose flour
salt, to taste
pepper, to taste
~ About Me
I believe that everyone is capable of learning not only how to cook, but how to cook WELL. Sometimes we all need just a little bit of inspiration to create magic.
I want you to see cooking as a positive tool. A tool that can provide the feelings of self care and mindfulness; create bonding experiences for you and your family and can build and form connections and communities.
Not only do I want to connect with you through cooking; I want to connect with you through life experiences as well. I also want you to learn something new; to have moments of reflection, and to leave my YouTube videos feeling better than you did when you arrived.
If you try any of my recipes, please share it with me by tagging me on any of my social media platforms @TheDailySpeshyl , using the hashtag #thedailyspeshyl , or through email: thedailyspeshyl@gmail.com. I really look forward to connecting with you and seeing what you create. Happy cooking!
Easy Braised Turkey with Gravy
This method for turkey gives you a delicious, moist bird every time. As a bonus, it makes a delicious gravy too! You can mix the turkey pieces as you wish, or make this using only turkey breast.
Recipe ⇊
Turkey:
9 to 11 pounds of turkey drumsticks, thighs and breast, 4 to 4.9 kg
3 medium onions, chopped
3 celery ribs, chopped
2 carrots, peeled and chopped
6 garlic cloves, skins removed
2 bay leaves
1 teaspoon dry thyme
6 fresh parsley sprigs
1/2 ounce of dry porcini mushrooms, 14 g, soaked in enough water to cover,
4 tablespoons unsalted butter, melted, 58 g
1 quart, 4 cups chicken broth, 1 liter (if purchased, buy low sodium)
1 cup dry white wine, 250ml
Gravy:
3 tablespoons flour
salt and pepper
Preheat oven to 475℉, 245℃
Toss onions, celery, carrots, garlic, mushrooms, bay leaves, thyme and parsley with half of the melted butter, in a large roasting pan.
Using paper towels, pat the turkey pieces dry. Place them on top of vegetables and drizzle turkey with remaining butter, salt and pepper. Roast, uncovered for 20 minutes until the skin is lightly browned.
Remove pan from the oven and lower the heat to 325℉, 162℃. Pour the broth and wine around the turkey pieces, it should come about halfway up the sides of the pieces. Cover the pan with a piece of parchment and top that with aluminum foil, cover tightly. Return the pan to the oven and braise until the thighs register 175℉, 80℃, and the breasts, 160℉, 71℃, about 2 hours. Remove turkey from the pan, and allow to rest, tented with foil, for about 20 minutes.
Gravy:
Pour the juices and vegetables through a strainer, set in a large bowl. Use a spatula to press into the vegetables and extract as much of the juice as possible. Measure out 3 cups of broth, 710ml. pour into a medium saucepan set over medium heat. In a separate cup, mix together 3 tablespoons of plain, all-purpose flour and 4 tablespoons of cool water or wine. Add the flour slurry to the broth in the pan. Bring to a boil, reduce to a simmer and stir until the gravy has thickened, about 5 minutes.