How to Carve a Turkey

Kitchen Equipment used in this Video

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Knife: https://amzn.to/2AXDDVu

Directions for How to Carve a Turkey

1. Place the turkey on a carving board.
2. Cut through the skin that connects the breast and the leg.
3. Separate the leg and thigh by pushing the leg down. Then slice through the joint with your knife to separate them.
4. Pop the joint at the wings to remove them.
5. Find the breast bone and slice down on one side close to the bone and do the same on the other side pulling the meat away from the bone. Make sure to save the large bones for broths and stocks.
6. Separate the drumstick and thigh by cutting them apart at the joint.
7. Separate the thigh meat from the bone by cutting around the bone and then slice the meat into pieces.
8. Slice the breast meat against the grain into ½ inch thick pieces.
9. Place on serving platter and decorate with fresh herbs.

Enjoy!

How to Roast a Turkey | How to Wet Brine a Turkey

Ingredients & Cooking Directions for Roast Turkey

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  

Aluminum tray:  https://goo.gl/iXDE2n  

Oven tray: https://goo.gl/dWWJ5A  

Foil: https://goo.gl/Ku5yyN  

Turkey bag: https://goo.gl/N2bukg  

Gloves: https://amzn.to/2NOs32t   

Knife: https://goo.gl/txvpMZ  

Cutting board: https://goo.gl/Lsj4aH  

Kitchen brush: https://goo.gl/A5Kvbf  

Meat thermometer: https://goo.gl/kKtDkh     

Oval serving platter: https://goo.gl/itd4hg  

Estimated servings: 10

Brine Turkey

2 gallons water

1 cup salt

2 cups brown sugar

1 tablespoon peppercorns

6 sprigs fresh rosemary

7 bay leaves

Lemon peels from 2 lemons

5 peeled garlic cloves

1-15-pound turkey defrosted

1. Combine water, salt, sugar, peppercorns, rosemary, bay leaves, lemon peels and garlic cloves in a large pot. Bring to a boil, then turn off heat and cover the pot. Allow brine to cool completely.

2. Place a large plastic brining bag into a large bowl or pot and place clean uncooked turkey (breast side down) into the bag.

3. Pour in brining solution to the turkey, seal bag and refrigerate for 16 to 24 hours.

4. When ready to roast turkey, remove it from brine, and wash thoroughly with cold water. Then using paper towels, dry cavity and outside of turkey completely.

Roast Turkey

1 yellow onion

1 lemon

4 sprigs fresh thyme

4 sprigs fresh sage

2 sprigs fresh rosemary

½ cup unsalted butter, softened 

1 tablespoon minced fresh thyme

1 tablespoon minced fresh sage

1 tablespoon minced fresh rosemary

1 tablespoon minced garlic

¼ cup melted butter

1 teaspoon Kosher salt

½ teaspoon pepper

1. Preheat oven to 325 degrees Fahrenheit.
2. Cut lemon into wedges and place into turkey cavity.
3.  Peel and cut onion into wedges placing them into turkey cavity.
4.  Place herb sprigs in turkey cavity as well.
5.  To make herb butter, add minced herbs and garlic to soften butter and mix to combine. Set aside.
6.  From the cavity end, gently run your fingers between the skin and meat to loosen the skin being careful not to tear it.
7.  Place herb butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
8.  Brush turkey skin with the melted butter and sprinkle the skin with salt and pepper.
9.  Place turkey in oven and roast for 3 hours 45 minutes (approximately 15 minutes per pound) or until the breast reaches internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
10. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.

Enjoy!

How to Roast a Turkey | How to Dry Brine a Turkey

Ingredients & Cooking Directions for Roast Turkey

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um

Aluminum tray:  https://goo.gl/iXDE2n

Oven tray: https://goo.gl/dWWJ5A

Foil: https://goo.gl/Ku5yyN

Cookware: https://amzn.to/2PFOAjD  

Cooktop: https://goo.gl/kbGSBg

Spoon: https://amzn.to/2PFP7SF  

Turkey bag: https://goo.gl/N2bukg

Gloves: https://amzn.to/2NOs32t  

Knife: https://goo.gl/txvpMZ

Cutting board: https://goo.gl/Lsj4aH

Kitchen brush: https://goo.gl/A5Kvbf

Meat thermometer: https://goo.gl/kKtDkh

Long Chopsticks: https://amzn.to/2R1x7lV

Oval serving platter: https://goo.gl/itd4hg

Estimated servings: 12

Brine Turkey

3 tablespoons Kosher salt
1 tablespoon minced fresh rosemary leaves 
1 tablespoon lemon zest
1-16-pound turkey defrosted

1. To make dry brine, combine salt, rosemary and lemon zest in a bowl mixing to combine. 
2. Thoroughly wash turkey inside and out, drain well and pat dry with paper towels.
3. Sprinkle a third of the salt mixture in the cavity of the turkey and rub the rest all over the outside of the turkey. 
4. Tuck the legs and wings close to the body and place the turkey in a large storage bag to cover the turkey, place on a shallow dish and refrigerate for 2 days.
5. The day before roasting turkey, remove turkey from plastic bag, place it back on shallow dish, and leave in refrigerator uncovered to dry out the skin. 

Roast Turkey

1 lemon
1 medium yellow onion
¾ cup unsalted butter
4 sprigs fresh thyme
4 sprigs fresh sage
2 sprigs fresh rosemary

1. Preheat oven to 325 degrees Fahrenheit. 
2. Cut lemon into wedges and place into the turkey cavity.
3. Peel and cut onion into wedges placing them into turkey cavity. 
4. To make the herb butter, turn heat on medium low and add butter into a small pot. When butter completely melted, add thyme, sage and rosemary. Turn off heat and allow herbs to sit in hot butter for about 1 minute to flavor butter. Remove herbs from butter and place in turkey cavity. 
5. Brush turkey with herb butter making sure to slather it on all over skin.
6. Place turkey in oven legs first and roast for 4 hours (approximately 15 minutes per pound) or until the breast reaches an internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
7. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.

Enjoy!

Vietnamese Lemongrass Chicken| Gà Xào Sả Ớt

Ingredients & Cooking Directions for Lemongrass Chicken

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um

Cookware: https://amzn.to/2PFOAjD

Cutting Board: https://amzn.to/2pZlNv0

Clear Dish: https://amzn.to/2R0BXjj

Fork: https://amzn.to/2R4PXc1

Spoon: https://amzn.to/2PFP7SF

Gloves: https://amzn.to/2NOs32t

Long Chopsticks: https://amzn.to/2R1x7lV

Wooden Spoon:  https://amzn.to/2PJZuov

Dishes and bowls: https://amzn.to/2S52f5c

Estimated servings: 4

Sauce

2 tablespoons fish sauce 

2 tablespoons packed brown sugar

¼ tsp. ground black pepperr

Add sauce ingredients in a small bowl and mix until combined. Set aside.

Cook Chicken

1 pound chicken, skin on, cut into 2-inch pieces

½ teaspoon turmeric

½ teaspoon salt

¼ teaspoon mushroom seasoning

1 tablespoon vegetable oil

3 tablespoon minced lemongrass

2 tablespoons minced garlic

1 teaspoon minced Thai chili

1 large shallot; sliced

2 tablespoons dry white wine

1 teaspoon dried chili flakes (optional)

1.  Add turmeric, salt and mushroom seasoning in a shallow dish and mix to combine. Spread seasonings all over the inside of the dish and coat chicken pieces evenly with the seasonings.

2.  In a large pan, add in oil swirl to coat inside of pan and turn on high heat.

3.  When oil is hot, add chicken skin side down. Cook for 5 minutes or until skin is golden brown, turn chicken to cook on the other side for about 2 minutes or until chicken is fully cooked. Transfer chicken to a plate and turn off heat.

4.  Remove oil left in pan with paper towel reserving about 2 tablespoons of oil.

5.  Turn stove on high heat and add lemongrass, minced chili, shallot and garlic into pan stir frying for about 1 minute or until fragrant.

6.  Add in chicken and toss with aromatics for about 2 minutes to combine with chicken. Then pour in wine and sauce that was made earlier stir frying for about 1 minute with the chicken to coat with sauce.

7.  Turn off heat and sprinkle with chili flakes for extra spice.

Assemble

Cilantro leaves

Cucumber slices

Steamed white rice

Transfer chicken on serving platter, garnish with cilantro and serve with steamed rice and cucumber slices.

Enjoy!