WEBVTT 00:00.000 --> 00:11.759 It's hard to believe it's turkey time again, y'all, but it is that time of year 00:12.120 --> 00:17.880 Our Thanksgiving meal is one of the most important meals that we'll serve for the whole year 00:18.440 --> 00:22.220 And I'm going to share with you a simple roasted turkey. Mommy, what's up 00:22.480 --> 00:29.199 Hey, my angel. Oh, thank you. Have a good time with Papa 00:29.199 --> 00:37.140 Thank you for my flowers. All right, I've got a 12-pound turkey here 00:37.340 --> 00:46.059 and I'm going to start by seasoning up his cavity because you want to make sure that your bird 00:46.059 --> 00:52.699 is good and seasoned inside and out. So a little salt, a little pepper 00:53.140 --> 00:57.679 and then we're going to just season him up all on the outside 00:57.679 --> 01:08.180 because this skin is gonna get nice and crispy. And I'm gonna just fill his little cavity with some onions 01:09.080 --> 01:12.760 We don't have to worry about peeling it or doing anything like that 01:12.760 --> 01:29.691 because we're gonna take all this out when we go to carving And the garlic cut it straight into skin and all goes right in there And I gonna make sure I get it up as high as I can 01:29.691 --> 01:35.151 Ooh, that almost came out his head. Or where his head used to be 01:36.991 --> 01:43.791 And all these things that we're putting in there just gonna permeate that turkey 01:43.791 --> 01:54.991 Now because my bird might allow his legs to open, I'm gonna prevent that by tying his little legs together 01:55.111 --> 02:04.031 because I want him to stay nice and tucked. Now, we've got to have some kind of fat 02:04.031 --> 02:11.371 to rub into that skin on that turkey so it'll crisp up and have lots of flavor 02:11.371 --> 02:19.111 And I'm going to do that by taking a stick of butter. Well, maybe a stick and a half of butter 02:20.691 --> 02:26.111 All right, I'm going to chop up about two tablespoons of fresh rosemary 02:27.271 --> 02:50.962 Just mince it up as fine as you can. And to me it very important for that beautiful delicate turkey meat for it to receive fresh herbs Not dried I gonna pull out some parsley and then I also got some fresh thyme in here Look at this 02:50.962 --> 03:00.342 This is actually from my garden, y'all. And if you wanted to do this the real fast way 03:00.722 --> 03:06.082 you just put that in that smaller food processor, whiz it a couple of times 03:06.082 --> 03:14.622 and you would have the perfect size fresh herbs. So we've got our parsley, our fresh rosemary 03:15.062 --> 03:21.382 and our fresh thyme to about one and a half sticks of real butter, no margarine 03:22.282 --> 03:33.622 Yes, look at that beautiful butter. It tastes fabulous. So I'm going to take this seasoned butter 03:34.322 --> 03:39.262 Oh. And then I rub that bird down, because this is going to melt 03:39.762 --> 03:46.342 Look at it on that leg. This bird has the prettiest legs in town 03:48.862 --> 04:00.602 Not a hair on them. Unlike mine. Now we're going to roast this bird 04:00.602 --> 04:20.273 at 375 uncovered and we gonna cook it 18 minutes per pound This is a a 12 turkey so we looking at about three and a half hours And I keep melted butter on my stove so that I can 04:20.273 --> 04:27.153 constantly baste him while he's cooking, because you want to make sure that you keep that breast 04:27.153 --> 04:33.153 nice and moist. Now this is what the finished bird looks like 04:34.973 --> 04:44.013 He is beautiful. Now to carve our bird, we're just gonna cut our legs loose 04:45.333 --> 04:53.073 And I like to just pull the thigh and the leg down. And I make one slice this away 04:54.033 --> 05:02.413 horizontal. and then I come in vertically and slice down just like that 05:03.573 --> 05:13.033 Look at that beautiful, perfectly roasted turkey, and it's perfectly yummy 05:14.153 --> 05:20.133 So stay tuned to this network, y'all, and if this is not the way you want to cook a turkey 05:20.133 --> 05:24.653 I'm bound to have the way that's perfect for your table