WEBVTT

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Anytime you're ready, Paula, go for it

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It's hard to believe it's turkey time
again, y'all, but it is that time of year

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And I'm gonna show you how to roast a simple
turkey. Very simple, but very tasteful

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As you and I both know, there is
a hundred ways to cook a turkey

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But I'm gonna share with you a simple
roasted turkey. Daddy, what can I do for you

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Hey, my angel! Oh, thank you! Thank
you so much. They're beautiful

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You want to sit them up here?
Oh, yes, I will sit them up here

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Y'all, this is my grandson, Henry,
and he just brought his guinea flowers

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Oh, my goodness. You know the
way to your guineas. Smell these

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Oh, smell those. Oh, yum. Thank you so
much, Angel. Have a good time with Papa

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Okay. Thank you for my flowers. I am going to
stick my flours right in here with my herbs

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I just have to make sure I don't
chop those up for the turkey

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Alright, I've got a 12 pound turkey here. If we were
going to fry this turkey, I think a 12 pounder is perfect

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But like I said, we're just going to roast this one off in the oven. And I'm going to start by
seasoning up his cavity because you want to make sure that your bird is good and seasoned inside and out

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So a little salt, a little pepper, and then we're
going to just season him up all on the outside

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salt and pepper him good because the
skin is going to get nice and crispy

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And it just so happens it's like Guinea's
favorite part, which they say to avoid the skin

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And I go right for it at Thanksgiving.
Yum. Okay, so there we go

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We got him nice and seasoned up.
You notice I have him on a rack

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and I'm gonna just fill his little cavity with some onions. We
don't have to worry about peeling it or doing anything like that

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because we're gonna take all
this out when we go to carving

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and the garlic, put it
straight into, skin and all

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goes right in there, and I'm going to
make sure I get it up as high as I can

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oh, that almost came out his
head, or where his head used to be

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that went all the way to the neck, alright,
and all these things that I'm sticking in there

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Speaking of neck, I'm gonna go right
up there and stick him in that neck

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And all these things that we putting in there is just gonna permeate that turkey
Now because my bird might allow his legs to open I going to prevent that by tying

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his little legs together because I want him
to stay nice and tucked. So I'm going to tie

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that nice and tight just like that. Now, for
the good part, we've got to have some kind

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of fat to rub into that skin on that turkey
so it'll crisp up and have lots of flavor

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And I'm going to do that by taking a stick of
butter, or maybe a stick and a half of butter

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Alright, I'm going to take some, the more butter the better.
Alright I'm going to chop up about two tablespoons of fresh rosemary

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And this should yield us about two tablespoons.
Just mix it up, you know, as nice as you can

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As fine as you can. And to me it's very important
for that beautiful, delicate turkey meat

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it to receive only thing, the only thing that's
good enough for this turkey is fresh herbs

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not dried. So that looks about the right amount

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So in the butter that goes. I'm
going to pull out some parsley

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Y'all please don't let me pull out
rose bushes. because it's right there

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The parsley adds a wonderful fresh aroma and flavor to
it. And then I've also got some fresh thyme in here

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Right here. I think I'm going to have to
pull out the rosemary to find the thyme

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Oh, I found the thyme. Look at this. This is actually from my garden, y'all. And I have found that thyme is so
easy to grow. In fact, I've got it in a raised bed, and in that one bed now, it has completely taken over the bed

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and it's something that if it doesn't freeze
too bad, it'll keep coming back up every season

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and I just love that. Uh-oh,
there's a little dried stalk

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We'll get rid of him. A much easier way,
I have two different size processors

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that I keep in my kitchen. One is a big one
for bigger things and another one is like a

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two cupper and if you wanted to do this the real
fast way you just put that in that smaller food

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processor, whizz it a couple of times and
you would have the perfect size fresh herbs

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So there we go. So we've got our parsley, our fresh
rosemary, and our fresh thyme to about one and a half

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sticks of real butter, no margarine. Butter,
butter, it has to be butter. Yes, look at that

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beautiful butter. You know, one of my favorite
gifts to give at Christmas time is butter

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Yes. Yes! How they know me. How my friends know me.
But I love making compote butters, you know, sweet

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I love making them savory. And people just love
them. So I'm going to take this seasoned butter

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Smell, Dan. Can you smell? Doesn't it smell good

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It tastes fabulous. So we're just gonna rub
that bird down with that butter. Yum. Yum

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with that butter. Yum. Yum

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Cause this is gonna melt and run
down. There we go, look at it

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Look at it on that leg. This bird
has the prettiest legs in town

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Not a hair on them. Unlike mine

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All right. So when this melts,
it's going to run all down

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that bird. Now we're going to roast this bird
at 375 uncovered and we're going to cook it

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18 minutes per pound. This is a 12 pound turkey
so we're looking at about three and a half

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hours. Alright so he's ready to go in the
oven. One simple tie and he's ready. And I

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keep melted butter on my stove so that I can
constantly baste him while he's cooking. And

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if my brush will fit down in there I'll use
that butter where all the herbs are. Because

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you want to make sure that you keep that breast
nice and moist. Now this is what the Finnish

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bird looks like He is beautiful
Just beautiful nice and brown

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And there's nothing I love better than taking
the whole turkey to the table and letting

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one of my sons carve it for
us. And look at this time

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time has grown so and done so well it's blooming
out. So how beautiful is that with the blooms

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It makes a beautiful presentation and it just
continues that aroma all through the turkey

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and all through the table. Now to carve our
bird, we're just going to cut our legs loose

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and I like to just pull the leg down, pull
the thigh and the leg down, and I make one

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slice this away, horizontal, and then I come
in vertically and slice down just like that

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Look at that beautiful, perfectly roasted turkey.
And I want to make sure that my turkey, I'm

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I'm swallowing hard now. This is the
point where I start swallowing hard

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I want this breast to be as moist and
tender as I do that thigh and that leg

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Because my favorite part of the turkey
is a turkey sandwich the next day

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You know, isn't it wonderful? Our Thanksgiving meal is one of
the most important meals that we'll serve for the whole year

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And how simple is that to prepare?
Mmm. You can taste all those herbs

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And it's perfectly yummy. So stay tuned to this network, y'all. And if this is not the
way you want to cook a turkey, come back, visit with me, and I'll show you other ways

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I'm bound to have the way that's perfect
for your table. I have one question, Paula

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Yes. When did the veggies come out? As
you're carving? When I get down to them

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You might want to tell people that.
You said something about it earlier

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Just go tight on her, Dan. Now you notice I left the veggies
that I had thrown in there, I've left them in the turkey

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because they're beautiful peeping out of there. You can remove them
before you take it to the table or you can do as I've chosen to do

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and that's leave them in because I
wanted to untie my legs at the table

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We can cut, we're good
guys, thank you. Thank you