Hi guys and welcome to French Guy Cooking
Winter's coming... No wait ! its finally
christmas time and christmas time means Christmas
video how to get the most juicy poultry ever
best moment of the year family love sweet
food and a tiny drizzle of alcohol
each country and maybe each family has its own Christmas recipe
and I won't mess with family business But it
seems that a juicy poultry is very often part of the meal
Goose, chicken, Duck, Guineafowl and of course
The mighty Turkey ! From bad to worse these are the 5 most serious mistake
on the path to juiciness !
number five no brining ! brining is the action and soaking food
in salt water before cooking it ! in this case turkey
its boosting the moisture inside the bird so that it stays
juicy even if you overcook it . the process is quite simple but when you're
dealing with raw meat
it's better to stick to the rules. I say
that ? if you're interested there's a link in the description right below to
the most famous and proven a recipe for brining.
it takes a bit of effort and some hours of your time but it's worth it
number four : Heavy Stuffing
many people stuff their turkey to the max
before roasting it. It is supposed to bring moisture from the inside out
that may be true but it also comes with a huge problem
in the oven heat goes from the outside in
so by the time the stuffing is properly cooked that turkey
will be overcooked. and overcooked means dry
instead you could go like this stay light and
lose on the meat stuffing or go with stuff that do not require
so much cooking time : one or two onions in half
one lemon also some herbs thyme
rosemary, bouquet garni, flavors and moisture
without additional cooking time ! number three :
no resting ! After being roast
the turkey as to rest covered with foil at least 30 minutes
up to two hours . the resting time allows the meat to relax
and the juices to be evenly distributed. But I don't want to eat cold meat...
this one is a classic no need to worry.
first with the size up this bird, it will be long before it gets cold
second that Turkey is usually served with hot gravy
and third this allows you to spend a delightful moment with your guests
you don't want them to be left alone on Christmas Eve, do you ?
number two : OVERCOOKING !
overcooked simply means dry and stringy
there are so many different ways roasting a turkey
I will only give you what I know : cook it half an hour by kilo
meaning that if six kilo bird will take about three hours
to cook... enough ! enough with this classic method.
cooking is not about time it's about temperature.
so stop measuring it with timer use a thermometer instead . Or what the science
guys
call a probe . this one cost me seven dollars.
just stick this end in the thickest part of the thigh and set the alarm
to 160°F or 70°C
and forget it . grab a glass of wine, have a good time really.
and when it rings, get the turkey out the resting time will push the
temperature a bit more
to 165°F or 74°C
for a perfectly done Turkey. And number one :
Picking the wrong bird ! Of all the mistakes you could do
this one is the worst . it's not about choosing turkey
over goose or duck... it's about picking a bird
that has grown with higher welfare standards
go organic if you got lots of money, go free range if you got less...
But never, never go for a factory farm version
of this bird ! antibiotics, hormones
battery cages, what do you expect ? you and your family
deserve better than that ? it's Christmas so do the right thing !
it's better for your body and it's better for your karma...
well that's it guys I think that now you're ready to make the most juicy
Christmas turkey !
No wait ! there's a ingredient missing... a secret one that will transform
any dry stringy or bland meat into the most flavorful
and juicy poultry.... and that... is love !
" Ah l'amour ! " Have a wonderful Christmas
hope you like this video, share it, like it, comment
and subscribe for the next video ! Bye bye !
Love
Happiness
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