As a chef.... She's on point... It's up to you to jazz your dish up to your taste... She basically gave you the masterchef basics.... Well done chefs....
@marinemom-jq3xu9 ай бұрын
My late Grandmother taught me to cook this way, sometimes less is more
@hoilst2659 ай бұрын
Yup, this is a great example of teaching you to walk before you run. The focus is on getting the meat (and gravy!) right, which you'll need to do no matter what other flavours you add!
@MichaelOKC9 ай бұрын
@@marinemom-jq3xuSame here! She actually had a cute saying for Turkey.... "Let the turkey talk for you." 😊
@jedimindtrixr4kidz2949 ай бұрын
As a chef, what are your thoughts on them going all the way up to 165? Aiming for 155 I thought was the pro target for the best results?
@rubenrocha96419 ай бұрын
@@jedimindtrixr4kidz294 for turkey to be safe 160 with the 5 degree carry over
@seluinitaufa8469 ай бұрын
I really enjoy watching Erin’s cooking style. Love the recipe.
@seluinitaufa8469 ай бұрын
@@sandrah7512 thanks for the clarification. I’m from Oz and we don’t have channels like this. I’m doing most of my learning through YT.
@barb22209 ай бұрын
What’s the cooking time when returned to 500 degree oven?
@elenistamatakis92469 ай бұрын
As a greek cook (Long time ago) I like to say I love watching ur cooking channel 😋 It relaxes me. And get new ideas Thank you is too little to you. Ur amazing 👏 💖
@justaboutanything13983 ай бұрын
The best cookery channel which is the base for budding master-chefs.
@rigovaldez24699 ай бұрын
It’s the most DELICIOUS turkey every year I get compliments from family members who have slowly told others how good it is and they always want to come over to my parents to eat
@lorenzobaruch84099 ай бұрын
500 degreee cook temp for the second oven session, but how long does the turkey cook for to hit 160 degrees?
@jillespangler9 ай бұрын
I’m asking that question too
@desrtangl9 ай бұрын
Want to know that too. 20min? 30min?
@suebueti19059 ай бұрын
I'm having thanksgiving dinner again with this recipe and the turkey just went in at 325. Now I'm wondering apx how long for the 2nd part at 500...
@stormygirl17048 ай бұрын
Yep, she forgot to mention it!
@michaelmarx82218 ай бұрын
With a 7 pound it took exactly a half hour. The temperature continued to rise until it was exactly 160°
@mymuse1119 ай бұрын
Erin is great. Confident, simple and on point cooking style. I like it..
@whitestone44017 ай бұрын
I followed this to the letter today. My family actually exclaimed when they took a bite of the turkey breast. Just excellent. Best tasting I've made. Thank you!
@deniseharney3709 ай бұрын
So glad I found this video! I’m doing a breast for the first time and will follow these clear instructions
@watchitcookit40179 ай бұрын
Just did this for Thanksgiving. Works like a charm. Moist tasty turkey with the crispiest skin! Thanks!!
@lillypatience8 ай бұрын
how long did you cook for at 500 degrees?
@watchitcookit40178 ай бұрын
@@lillypatience I forget exactly how long, it seemed quite short. I kept an eye on it and checked it with a thermometer until it was ready.
@lillypatience8 ай бұрын
@@watchitcookit4017 thank you!
@dianadambrosio19 ай бұрын
I think I'm going to make this this year. Looks incredible.. spot on , all boxes checked for the tastiest turkey breast and gravy ! Ty again ladies ❤
@sailorgirl4life1979 ай бұрын
Just bought my turkey breast today, I am definitely making this.
@NatashaRVelez9 ай бұрын
I used this method today and everyone was raving about it! I added the broth too fast to the rue so the gravy wasn’t as thick but still really good. Thank you for helping me for my first Thanksgiving cooking all on my own. It really made it much simpler than buying a bigger turkey too. It was so tender and delicious! I will be making this again!!!🎉
@Jean-yf7dg9 ай бұрын
Love this updated Turkey Breast Receipe!! I can make this for after TG weeekend!
@lisaanim19 ай бұрын
Her voice is so soothing and easy to listen to. will definitely try this recipe.
@rocky4.9 ай бұрын
Great Video ! How long total time did this size breast take to cook? Thanks
@Cheeta2465 ай бұрын
I made this for my husband and I with a small breast and he said it was the best turkey he's ever had. Better than the most recent best, which was a deep fried turkey we had. This is the best recipe and really so easy.
@windermere23309 ай бұрын
Looks delicious! I must say both of their hair is on point!
@Nocturne229 ай бұрын
0:45 - an iconic Bridget moment.
@sparkygrl85579 ай бұрын
Awesome!After seeing this video im doing turkey breast for 2 of us!Doing a whole turkey is to much work and at 69 i would rather have easier if i can get gravy to!Will of course make my Einkorn bread stuffing to go with!Will order more turkey wings to make more broth for the stuffing.Thanks for this video!
@Viccus4769 ай бұрын
Followed this technique it was perfect. Added a few herbs and it was delicious. This technique is easy to follow. I highly recommend it.
@katydidiy9 ай бұрын
Erin is a great pro! Thank you!
@tom_something9 ай бұрын
I would love to see a video on how to take a whole turkey and prep it for a breast roast. Last thanksgiving I wanted to roast the breast and confit the legs. So I took the legs off, trying to emulate how I'd quarter a chicken. I don't know what went wrong. The breast section definitely needed more skin, but when I checked the legs, it wasn't there either. Plus I had just absolutely mangled the edges of the breast, so it didn't want to sit up in the pan. I wound up spatchcocking it. This served two purposes. By flattening the breast I was more confident that it wasn't going to tip over, which I was certain it would do the way I'd left it. And also, spatchcocking puts slack in the skin. Since I didn't have enough skin to begin with, it was beneficial to reduce the geometric demand for it as the skin shrinks during cooking. The breast came out alright. The confit legs were amazing. That's not a brag. Low-and-slow-and-wet is always more foolproof than roasting even for a novice like myself, as long as the novice relies on the correct authorities and follows their instructions carefully. I think I consulted ATC and a couple other channels before doing the legs. Yum. They should just invent a turkey that's all legs. And instead of a head and neck, it has fresh baguette. You confit the legs, you toast the baguette. You wouldn't even need to supply dessert. Just eat more meat and bread. I'm doing duck this year. I don't know why I'm preparing a _less_ familiar bird than the last one I messed up, but here we are. Confit legs, pan-frying the breast. I think it's for the best.
@janetsmith2759 ай бұрын
I did it!! I made real " mmm" sounds each bite. I even made a perfect gravy. Wish I could send the photo. I'm so proud of myself.
@kristinbray64539 ай бұрын
Thank you for sharing your wonderful recipes with us. Have a blessed and beautiful weekend.
@ChooseHope9 ай бұрын
Can you give an approximate time needed for the 7lb breast at 500 degrees? Also won’t it continue to cook after it is removed from the oven?
@kariemitchell51329 ай бұрын
Yes, that's why they want you to take it out when it registers 160. The carryover should push it to 165. I suspect the remaining time is around 15 minutes. You could always check when the skin looks done, take it out and temp it. That's my plan.
@KenH-tj3fw9 ай бұрын
Thanks.. will use MEATER, as she did not say how long at 500 degs , but 15 mins sounds right @@kariemitchell5132
@MistyMightBeManicShaklefor74169 ай бұрын
@@KenH-tj3fwmy guess was 15 minutes as well...we're having ours today so fingers crossed🤞
@hucklesnook18488 ай бұрын
Her constantly bringing the gravy back up was hilarious.
@TheYoyozo9 ай бұрын
I made the gravy as directed and it is wonderful. Using the back piece to make a broth together with the veggies is satisfying to say that every part of the bird was used, but buying store bought turkey both would be a time saver for sure. Also the broth could be made days in advance and then used when the day arrives.
@jz13405 ай бұрын
Just finished the whole nine yards...looks delish!
@ericawentz27349 ай бұрын
Looks fantastic! I’m going to try this this year! Keep up the great work, Chefs!
@lagirl68744 ай бұрын
Wow never knew you can buy the turkey like this !
@SkylarkSoul8 ай бұрын
I'm doing this recipe right now for Christmas' Eve!
@kwyatt979 ай бұрын
Made this using technique and the turkey was perfection!
@reverandzombre37559 ай бұрын
looks so easy to cook, thank you
@sailorgirl4life1979 ай бұрын
Thank you, thank you, thank!!!! This technique is perfect.
@michaelbaumgardner25309 ай бұрын
Many different meal combinations right there and...Ohh so tasty
@alsmith10259 ай бұрын
Made this and it was one of the best turkey's I made to date. So juicy and tender. It was 100% perfect. And for the gravy? I almost got a straw, I couldn't stop myself.
@jullesadams13989 ай бұрын
I missed you guys tons!!!
@elenachesta18429 ай бұрын
Just made it and it’s wonderful! Thank you !
@mplstb9 ай бұрын
I followed this recipe for dinner tonight and it came out just wonderful... I would reduce the salt a bit next time around. Thanks for a great thanksgiving dinner!
@patriciagarcia27669 ай бұрын
Thank you, so much, for t u his video. It's much easier to cook a breast, than it is to cook a whole turkey. I'm going to try it!
@jaspermcfly27659 ай бұрын
ATK reading my mind! Just in time - will be doing this next week!
@CeePeeDee71909 ай бұрын
Might I suggest you make this the week AFTER next week ?!?
@paridowlatdad48939 ай бұрын
Smerican test kichen is the best on the world Bravo bravo bravo ❤❤❤❤❤❤❤
@dekkacat85179 ай бұрын
Very helpful video. Can you add a little dried herbs or spices to the salt that goes under the skin, would that affect this method?
@toughbutsweet19 ай бұрын
No butter either?
@akiraigarashi28749 ай бұрын
I heard it's better to add herbs after marinating. Last time I made turkey I made some herb butter and slathered it on it before roasting
@chordsofgratitude20739 ай бұрын
You can pull the skin back again before roasting and add your herbs and butter under the skin if you don't mind not having crispy skin. Personally, I don't eat the skin, so I prefer the herbs 🌿 and butter 🧈
@sandyv21959 ай бұрын
@@toughbutsweet1melted butter is brushed on top of the skin before roasting.
@jullesadams13989 ай бұрын
So good to see you both back....
@rigovaldez24699 ай бұрын
I’ve wet brined my turkey now and perfected my brine over a total of 10 years now and my brine is quite delicious, and the turkey comes out just amazing and juicy EVERY SINGLE TIME, I brine turkey the weekend before thanksgiving from Sunday-Wednesday then take it out Wednesday morning pat it dry, make a compound butter with rosemary sage and thyme I put it underneath the skin of whole breast , the legs , the wings , the back of the turkey by the oysters , and rub a bit of it with some salt over the skin , then leave it uncovered in the fridge all Wednesday until Thursday afternoon let it come to room temperature before putting it in the oven
@toadsage9 ай бұрын
I followed your methods and the breast just went in the fridge. Hope it's good!
@roberttelarket49349 ай бұрын
I could easily eat 1/2 of it over 3 days 1/3 each day!!!
@marybrand19779 ай бұрын
Thanks I bought a Turkey breast so this helps.
@invecedidormire19 ай бұрын
How long was the turkey in at 500 degrees? That's kind of important.
@DurinSBane-zh9hj9 ай бұрын
Following the link to their website it says "15 to 30 minutes" which seems like a wide range at 500 deg. but maybe they're covering for differences in weights
@jedimindtrixr4kidz2949 ай бұрын
Use an oven temp probe inserted into the thickest part of the breast to be sure when to pull. They said to pull at 160 which raises to at least 165 (likely went even further). If you want next level turkey though pull it at 150 so it raises to around 155. It's completely safe and will change how you view turkey. 165 gets stringy, even if it stays moist. 155 is a completely different experience.
@TomSnyder--theJaz9 ай бұрын
Well done, Erin. Cheers
@929jpotter9 ай бұрын
Does the gravy work with GF flour?
@sunflowerbaby18539 ай бұрын
I make a turkey breast every year. We only eat the white meat so it is such a waste to cook a whole turkey. Plus it cooks quicker. You pay a little more per pound but I think its worth it.
@rigovaldez24699 ай бұрын
They come for the turkey and my popular blueberry 🫐 crumble
@dogsoap9 ай бұрын
based
@sandrapersaud31059 ай бұрын
Absolutely beautiful video.
@khodayehrangekaman3159 ай бұрын
welldone as always 😋🥰🫡👏👌🙏🌾🌿🍀🌻🌷🌸🌹🥀🌿🍀🌾
@superior549 ай бұрын
You ladies are awesome.
@opwave799 ай бұрын
I wish more groceries near me would sell bone in turkey breast. I’ve only seen the boneless ones. Anyway, I’m going to salt and air dry my turkey this year. Wet brining was a chore and I’m not getting any younger.
@sandyv21959 ай бұрын
Ask at the meat counter in your store. They can probably get one for you.
@MoonLily9 ай бұрын
How long at 500?
@trapped75349 ай бұрын
Delicious ❤
@kevinnashskitchen35179 ай бұрын
Lovely tutorial❤
@roryyoung89839 ай бұрын
I tried to duplicate this, reduced down to about 2 1/2 cups of broth. Should I just add water to bring it up to 4 cups?
@carolyncox14009 ай бұрын
Had same issue
@rxlo10159 ай бұрын
Delicious 😋
@noracharles809 ай бұрын
Love Erin. But it is so great to see Bridgett. Where have you been?
@noracharles809 ай бұрын
@@sandrah7512 Thank you, Sandra. I was worried about her. Happy Thanksgiving. 🦃
@bonita12289 ай бұрын
And then save those rib bones in the freezer for the Christmas turkey!
@dujuarez12343 ай бұрын
About how long at 500 degrees?
@johnvolk63609 ай бұрын
Does America’s test kitchen do multiple takes to get the temperature exact
@roberttelarket49349 ай бұрын
Delicious!!!
@lepricated9 ай бұрын
now im hungry
@Maddy04189 ай бұрын
Looks beautiful, but seasoned with salt only is lacking.
@johnlord83379 ай бұрын
BRIDGETTTTTTTTT !!!!!!!!
@noracharles809 ай бұрын
I have missed her…
@timothygingras79509 ай бұрын
I always hoped to meet and charm Bridget. Not a stalker. LOL!
@genewilson59509 ай бұрын
How long should the turkey sit out the first time before it goes in the 500 degree the second time? Thanks
@rich522019 ай бұрын
Great video! Curious where do you buy just a bone-in turkey breast?
@747captain9 ай бұрын
Supermarkets around me carry them; look where the've got the frozen turkeys and they'll be near them if they've got them in stock. It's a smaller cut too, so smaller package.
@katydidiy9 ай бұрын
A good grocery store with a full meat department will cut up a turkey for you, sending the unwanted pieces to the self serve case. This past Sunday, my favorite store sawed in half through the back and breast bone as I wanted a full turkey, but not all at once. This was frozen solid - they do this all the time at no charge. Again, if I only wanted half, they would have sent the other half to the self serve case.
@leighcarpenter63743 ай бұрын
Walmart
@WilliamDye-willdye9 ай бұрын
I've seen recipes which include injecting fluids such as seasoned wine into the breast meat before cooking, . Would that significantly change the other steps in the recipe, such as the target temperatures?
@sandyv21959 ай бұрын
Target temps are related to food safety, so 160 coming out of the oven, and 165 during carryover cooking, regardless of whether you injected the meat with a liquid or not. But really, injection is unnecessary because salting the meat enables the turkey to retain its own natural juices. Save the wine for the gravy (as they did here), where its flavor will be more noticeable, as well as for drinking with dinner.
@WilliamDye-willdye9 ай бұрын
@@sandyv2195 Thanks
@bobby_greene9 ай бұрын
About how long was it in high heat to go from 130 to 160?
@kateri179 ай бұрын
you have to go by the temperature not the time, because every oven and every turkey and every pan is going to be different. Rely on time is how you get to overcooked turkey.
@dwightjones24248 ай бұрын
How long do you roast it at the 500° point? In the instructions in the video it didn’t say how long to cook it for at 500°. If anyone knows if you can, please let me know. Thank you.
@XxSuicidalNinjaxX9 ай бұрын
Actually peeling back the skin to season the meat directly answers my question of how do I make this have actual flavor cuz growing up it had zeroooo 😂
@daveo67289 ай бұрын
About how long at 500 degrees does it take?
@roberttelarket49349 ай бұрын
Everybody probably loves Erin much like Julia Child but of this era(also Bridget)!
@KurtisRader9 ай бұрын
Now that I have a Breville Joule immersion cooker I much prefer to remove the skin and cook it in the oven separate from the meat which I cook using the Sous Vide method. That guarantees the meat is perfect and not dry.
@xtraspecialmango8 ай бұрын
Skip the Gravy 0:45
@sharonhryndza48399 ай бұрын
YUM!!!
@BobSolimine9 ай бұрын
Should we look for turkey breast that doesn’t have added brine, listed in the package? I’m worried that it will be over salted. Most of the options I am finding have either water and salt or broth listed.
@BobSolimine9 ай бұрын
@@sandrah7512 Thank you! I couldn't see the recipe without a subscription.
@richardg86519 ай бұрын
Great recipe . I'd make the turkey stock the day before when separating the backbone and trimming from the turkey breast Then make the gravy while cooking the turkey . One less thing to do when cooking the breast and everything else being made for Thanksgiving .
@carolyncox14009 ай бұрын
Would cornstarch instead of flour to make gluten free ruin the gravy?
@415ric9 ай бұрын
Bridget likes gravy
@l.s.14449 ай бұрын
Can I just salt under the skin or do I have to do all the removing of parts? I don’t need the gravy
@arevee94299 ай бұрын
Like the old, Italian grandma who will share her recipes, but purposely leave out a key ingredient or detail, these two forgot to mention approximately how long it takes for it to reach 160. And who gets the temperature reading to be spot on 2 times? Not me.
@FryDay9229 ай бұрын
I watched the video again to figure out how long the second stage of cooking should take and they never said it!
@arevee94299 ай бұрын
@@FryDay922 I cooked the recipe twice this week and both times it was on the dry side. Not a big turkey fan anyway, but next time, it will be dark meat.
@SharpAssKnittingNeedles9 ай бұрын
As much as I love dark meat, I think this is going to be on the table this year since there will be just three of us. Lucky dogs or whoever gets the other half of the turkey 😢
@teresabridgejackson33039 ай бұрын
Freeze the leftovers. Good soup
@junewolf33889 ай бұрын
Buy a couple of legs at the grocery store
@azmendozafamilyАй бұрын
6:30. Where did they see 130°F?
@frankunderbush9 ай бұрын
The Pangs (and every other Asian) be like "BUT YOU'RE NOT USING THE BEST PARTS OF THE BIRD" 😁
@kimgault75774 ай бұрын
What part is that?
@frankunderbush3 ай бұрын
@@kimgault7577 legs, especially the thighs. The dark meat itself is more flavorful, coupled with extra fatty tissues and a higher skin:meat ratio, it's objectively better than the breast meat.
@j-fo47539 ай бұрын
I'll just stick buying Heinz. Lol😅 Too many years doing it the hard way!😩
@Beachdudeca9 ай бұрын
Yea , I’m opting for Trader Joe’s Gravy
@Dan-vo7vc9 ай бұрын
She's great at this... but for the love of all that is holy take your rings off when you do this
@kimgault75774 ай бұрын
Just stop. Good grief. How do you people function in life.
@Dan-vo7vc4 ай бұрын
@@kimgault7577 presumably without food poisoning
@loben14739 ай бұрын
I've never had turkey, now I must have it
@roberttelarket49349 ай бұрын
What world do you live in?!
@loben14739 ай бұрын
@@roberttelarket4934 😂🖐I’ll come to Earth first thing tomorrow morning and buy myself a turkey 😮💨 - well, definitely not a whole turkey 🦃
@roberttelarket49349 ай бұрын
@@loben1473: Hell it never dawned on me you're an alien from outer space.
@daniabrown48799 ай бұрын
Where is the rest of the seasonings?
@_chade3 ай бұрын
I, too, am wondering. 🤔
@MGBergquist9 ай бұрын
Would love to use this recipe - but I’m not giving them a credit card number for a free trial so I can see the recipe.
@sarahconnell63329 ай бұрын
Did she ever at how long to cook at 500? I’ve watched it several times and keep missing it
@myVillage23239 ай бұрын
You can tell by Bridget's face that she wasn't really tickled with this. Looks like very little seasoning went into this as well ...
@jackiealv65479 ай бұрын
I didn’t see her adding salt to the gravy . Today will be my first time making it so I was just curious of how much salt and also, should I do pepper as well ?
@kimgault75774 ай бұрын
Taste yours first, then add small amounts of salt and/or pepper to your liking!
@veryberry51389 ай бұрын
They seem so uptight , lol 😂it’s only a turkey !
@chadstrohmayer5418 ай бұрын
Probably due to all the clients they worked for over the years ... I say good on them for making their own programming and sharing knowledge with the world. I'm a subscriber now