Turkey Madness
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Eating with Amy Casually Delicious Turkey Madness Hi and welcome to Casually Delicious, I’m Amy. Today, we’re gong to be making a turkey. Now if you’re like me, Thanksgivings are always a little stressful in your house. People are running around, they’re trying to get everything touch, it seems very intimidating. Took out a turkey so if you haven’t done it before, we’re going to try and see what happens. Don’t be nervous. Now I’ve got a 16 pounds of turkey. This is—on the bigger side of the small one’s, there are several bigger turkeys you can get but this is a very small turkey. This is kind of big. So rinse them off, I thawed him, make sure you thawed him safely, don’t send them outside and let them get little hot. You want to try either doing it here on your drain you can't do it with cool water but you need to change the water frequently. So when his all thawed, then he’s ready to go. We’ve pat them off and he’s dried. And I put a layer of carrots and celery on the bottom of my pan kind of like that. I put the turkey on top. So now we’re going to stick some onions inside his little cavity. Make sure you pull out the giblets and the neck pieces all that stuff. Make sure they came in plastic bags so you can't just get rid out of there. I’ve also got some garlic and now, we’re going to throw in there too. And I’ve got my cultural blend of herbs which are sage, rosemary and thyme. I’m just going to cram that in there too, and some wrestling with them a little bit but just put the stuff in. I’m filling them to the brim and this isn’t really like a stuffing. It’s just going to make him taste good. That’s for another episode. And now we’ve got all our garlic and we’ve got everything in there. Next is I'm going tto get a napkin because I'm messy. Next thing we’re going to do with my somewhat clean hands is were going to open up the olive oil and I'm going to just spread that all over him and just hope he doesn’t get dried up and and keep them nice and moisturized. I’m just using a pastry brush. And we’re going to cook this guy for about three to three and a half hours and then we’ll check him to see what his temperature is like. Hopefully, he’ll be in here 170 and we stick the little thing in his leg. And we’re cooking him un-stuffed so he’s going to go a little faster even like the vegetables in there. It’s not really like stuffing. And now we’re going to pop him into the oven for about three to three and a half hours. And we’ll look at him and checking his legs to see if he’s done and if not, we’ll probably give a little more time. About two thirds of the way through we’re going to tent him with a little piece of thin foil so he doesn’t get burn on top. Kind of have this little hat to keep him really cool. I’m getting sunburn. So I’ll pop him in and we’ll see what happens. So my turkey is done cooking. It took a little extra time but you just keep checking him, I keep sticking in the thermometer and stick it right about there. And it took a lot but it finally I’ve had about 171, 175, I cooked it a little extra just to be safe because I was getting different readings depending on where I put it. So we’re going to carve this baby out. I let it sit for a little bit. And to get the legs off, you’re just kind of cut in with the knife and pull away with the leg. And this guy is kind of just come off from there. And I’m just going to pull out the legs off and I'm rotating them out of the way. And I’m not doing this you know, spectacularly. I kind of—as like as you can see good enough for the government work as they say. Unless you get a knife—that’s too hot, hold on. All right so I cut the breast. I’m just going along the sides here and kind of doing, you hold this still. I’ve just cut it kind of in a diagonal. And there it goes. And you can just keep cutting of to pieces. I should probably transfer this in a plate. We’ll slide right of, I’m bringing this in for my co-workers because I can't eat this entire turkey myself even if I try

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