all right so we are two and a half hours into this turkey cook
been wrapped for about an hour now i suspect
it's probably done
so we're going to pull this thing up
always use towels
I like towels towels are neat they keep you from burning your hands
uh... you can pick up brisket with them you can pick up other meats with them
you don't have to puncture meats
you don't have to do anything
towels are great
smells good
looks pretty good
so we're 173.4 on the thigh
i'm callin this bird done
let it rest for about thirty minutes
and with the butter that's left in that pan im going to scoop it up and make a
rue for our gravy so I'll take this little guy inside
all right so we're going to let this turkey rest
gunna open it up a little bit
the important thing about turkey any any meat for that matter
is you have got to let it rest as it's cooking
the muscles are tightening up they're squeezeing up moisture
you need to get some of that moisture back if you slice it while it's still raging hot
it's still kinda cooking, all the juices are going to run out its going to look awesome
but it's going to end up dry
twenty thirty minutes is about right for turkey
if you look in here we just got a ton of butter got all kinds of good
i'm going to use that butter to make a roux ive got a small saucier
and a roux
is the foundation
of so many french sauces
it's a perfect thing. this is what you'd make a gumbo out of or a gravey out of
shoot for the color kind of a hershey's milk chocolate bar
the darker it is it'll have less thickening power but it'll taste a lot stronger
it'll taste really really good. so we're going to take a third cup flour to a third cup butter
hopefully get it in here, not burning anything
that looks really good, maybe we'll throw in extra
just loosly wrap that thing back up so it doesnt get too cool
im going to go with a pretty low heat
this stuff will burn really really easily so we're going to whisk it in really quickly
before the flower starts to clump it'll probably take about ten or fifteen minutes
gotta keep it moving
so this color here this is perfect it looks like melted chocolate
so i've got the roux finished it's exactly the color we want it
this is where it gets pretty loose with gravy or sauces
i'm going to sautee some onions in some of the turkey butter before i put the roux in there
and then i'm going to put a stock in there you can make your own stock
unfortunately I didnt have time so
im using a big thing of chicken stock
going to do almost a high heat here. medium to medium high
now that the butter's hot
we're going to throw a small handful white onion finely chopped chopped
just going to sautee these things a little bit
so now that we got the onions ready to go im going to stir up the roux a bit because its
kinda settled a little bit
gonna pour that in there and im going to put three cups of
chicken stock again i didn't have time to make my own stock and that's
a little embarassing
but that's just the way it is and that is
a beautiful color
very exciting
now im going to add three cups of chicken stock
oh yeah
got all the ingredients in here i'm going to bring it up to a boil and turn off the
heat and let the roux thicken it while it's cooling down
and at that point im going to season it with salt and pepper
I think it's going to be good
smells good looks good too
turkey's ready
happy thanksgiving yall
hey get over here and eat
you too honey