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An Easier Roast Turkey (That Uses a Tool for Pizza) and The Best Way to Boil Corn (Don't Boil!)

Feb 27, 2020
today at america's test kitchen dan shows julia a revolutionary

roast

turkey

recipe lisa checks the oven thermometers bridget and julia share clever thanksgiving shortcuts and becky discovers the secrets of foolproof

boil

ed

corn

it's all coming up right here on America's Test Kitchen Here at the Test Kitchen we come up with a new complicated recipe every year, every dish we develop goes through our rigorous testing process and

turkey

s are no exception now, the average turkey recipe requires about 50 birds for us to perfect so we did the math with 26 recipes under our belt which means over 1300 turkeys have flown through this kitchen and the big question we always get is what to do with all those leftovers well we eat them , our friends eat them, our friends eat them, our friends eat them, teachers, and so on ever since.
an easier roast turkey that uses a tool for pizza and the best way to boil corn don t boil
We work about half a year ahead of time. Spring is turkey time here at the test kitchen, so without further ado, we'd like to introduce you to our newest turkey from th. The year hey there are many ways to

roast

a turkey but often you have to give up convenience to have all that beautiful norman rockwell looking turkey with perfectly cooked white and dark meat and amazing gravy but could we have both convenience as perfection? I say yes, okay, but we have to get there, so we start with a 12-pound turkey, and if you look at a turkey, it's a terrible shape to roast. on top all the dark meat that can last longer is on the bottom so a lot of times we end up flipping going back and forth breaking it down we didn't want to do any of that we want to keep this as simple as possible not flipping the bird i'm ok with not flipping the board as much as possible especially on thanksgiving so we're going to start by first removing the giblets and neck that are in here so we're going to save them and really use these later in the sauce so we don't want to get rid of them we're glad they're here but we want them off the turkey for roasting I have four tablespoons of kosher salt here and four teaspoons of sugar we're going to salt this bird now salt does a lot of things , it seasons, it also moves into the muscle fibers and helps them retain moisture, makes them look more tender, sugar does a lot of those things a little less effectively, but it also adds some sweetness that we like and we're going to put it on the turkey but it has to go under the skin which means I'm going to separate the skin from the meat a little turkey mitt turkey mitt I do this side with my right hand but then when I want to do this leg I go in with my left and that way I can move this back and forth so you like a turkey mitt on both hands I do that so in addition to allowing us to get the salt and sugar right into the meat this also does a little air pocket r well and that means we can drain off more fat and we can get this more crisp as well and I also like to flip on this side here and separate a little bit on this side to make it a full body massage full of butters, okay? that's great and while i'm here i'll start here.
an easier roast turkey that uses a tool for pizza and the best way to boil corn don t boil

More Interesting Facts About,

an easier roast turkey that uses a tool for pizza and the best way to boil corn don t boil...

We're looking to get about four teaspoons under each breast and two teaspoons on each leg. What we are looking for is a uniform distribution. We developed this recipe using Diamond Crystal Kosher Salt. which measures slightly differently than other brands of kosher salt so if you're using a different brand you can visit our website for more information so for the rest of this we're going to get into the cavity we'll need to put this in the refrigerator for 24 to 48 hours before doing so. I'm going to rely on the legs and I like to pass and under. There's probably a sailor's knot here that I'm not aware of, so the last one. what i'm going to do is tuck these wings back they're a little bit tougher than on a chicken so you have to use a little more muscle on them beautiful oh that's taking shape ok so Let's go over here and we'll put this in the fridge uncovered so we have additional dehydration. on the outside which makes it brown better so this turkey has been on vacation it's just been hanging in the fridge for about 48 hours the skin almost looks like leather it's so dry very dry that's good that it's good I know it doesn't It's not looking great right now but I can see into the future and I know this is going to be good so what I'm going to do is just pat off any remaining moisture and we should be pretty dry at this point, okay, great. so now we're going to make a little bit of batter that's going to go on the outside of the bird to help it brown so I've got a teaspoon of baking powder here and a teaspoon and a half of oil we're going to mix it all up good that's it a weird batter it's a weird batter so it really needs some good browning because what we're actually going to do is protect the brisket for part of the cooking time and it won't brown very well during that time okay so I'm going to paint this, we're going to go all over the place, but it's very important for the brisket, so I know that very often we use baking soda to help brown meat and poultry, but we've never used baking powder, so why the difference here?
an easier roast turkey that uses a tool for pizza and the best way to boil corn don t boil
In fact, we've used it in a very old recipe for crispy roast chicken and what it does is it acts similar to soda, it's not as alkaline, but it still browns more because the ph is a little higher, too. it's a salt so it will help draw out more moisture and that's always a good thing in the oven ok so that's good for the chest there actually we're going to make our shield now the shield some arts and crafts here so we're just going to make a foil shield that's about the same shape as the corona here now as i mentioned before turkeys are horrible shape to cook well and all this meat really wants to dry out quickly so what we go to do is make this nice i thought you were going to make a paper airplane you thought i was going to put my head on it does it's a little bit a bit like a paper airplane so what we're going to do is make this nice little shield here, so it may seem a bit silly, but this saves us from having to turn the turkey in half.
an easier roast turkey that uses a tool for pizza and the best way to boil corn don t boil
Now, about 30 minutes ago, I put out a baking stone. in the oven we're not making

pizza

it's actually the key to making this recipe work what we're basically doing is creating this huge heat sink in the oven so we have the chopping stone in there we have a roasting pan on top of it and the whole setup has been preheated for 30 minutes at 500 degrees so it is very very hot when we put the turkey on the roasting pan the dark meat is side down so it will get much hotter we have shielded this as well to make it extremely protected so in the end they come at the same time i got it so preheat a baking sheet and shield on the brisket means you speed up the dark meat and slow down the white meat exactly i'm with you and i have two tablespoons of oil so we'll put it in the bottom of the pan oh you can tell by how hot the pan is because of that oil it immediately started to glow oh yeah it's almost smoking very very hot so Now I'm just going to move these so I don't brush them with the turkey here picked up the bird right inside, can you hear that super loud?
So we're going to go back in the oven, turn it down to 425 degrees, and go for 45 minutes now that we've given the dark meat a really good start. we're going to turn the oven down to 325 degrees remove the foil shield and go until the chest registers 165 degrees and the thighs and legs are at 175 we're going to set the record straight on which thanksgiving shortcuts work and which don't . that you can have that big meal on the table without breaking a sweat gravy in a jar aka th Best way to ruin your turkey we tried the options in the supermarket and our advice is to stay away we scoured the supermarket for great rolls premade and we found them pepperidge farms artisan stone baked french generals are fully cooked at the factory in a stone oven and have a nice crispy and chewy herb flavor now one of these is a lifesaver and the other is going to sink the ship los frozen peas are more convenient and often taste better than fresh but make the mistake of using frozen green beans in your casserole and you'll end up mashed now the canned pumpkin was a bit of a revelation, in fact we found two brands we liked better than the fresh pumpkin, libby's canned pumpkin and a canned pie pumpkin, both brands offer simple spiced and sweetened versions buy the plain squash and season it yourself and after trying eight major brands of stuffing in one box we decided it's

best

to stay away from the stuff with just a little extra work you can make stuffing from scratch that will turn out a lot better find our homemade stuffing recipe along with more of our thanksgiving tips on our website americastestkitchen.com so it's been 90 minutes and it definitely looks good and smells good yes that bird is attractive i know it looks good, so let's get to the breasts we're looking at 165 and we've got it good that's good and we'll check out the dark meat. done right so I'm going to take it if you wouldn't mind closing that I bet oh beautiful ok so we're going to transfer this to our carving board here I love watching people do this everyone has their own way and you have some tongs and a wooden spoon.
Yes, I do it mostly by lifting with my tongs and I like to just tilt it. Let those juices run out because we can use them. looks good yeah that's good looking for one we didn't have to break it down or anything so this will sit and rest for at least 45 minutes sounds like a long time but there's a lot of heat trapped in here so if we cut it too early a lot of that juice is going to run out so 45 minutes you can even go up to an hour that gives you time to do other things we're going to do and I was worried the drippings would burn in that preheated skillet on that hot stove for baking but they're beautiful they're going to make a nice sauce yeah so what we're going to do first is strain it through this fine mesh strainer here I'm going to use a spatula and just scrape around make sure everything is loose , that's a good flavor there, oh, it smells good, it also smells like the holidays in here, it's good, so first we're going to go through this fine mesh strainer like this if there's any bits of skin that we have. get rid of that now for smooth sauce smooth sauce yes in a lot of ways that's ok s o the next step is we'll put it in a fat separator there's a lot of rendered fat here we're going to want to use some of it but not all of it right , so we're going to let this sit for about 10 minutes make sure it really separates all the way and then it's time to make the gravy sound nice so our turkey is still resting there and it's staying warm so we're going to Focusing on the sauce almost as important as the turkey to get it possibly right, we're going to start with the liquid that we got out of the pan and now it's separated into a nice liquid underneath so that's what we want to capture. little lever and you get what was at the bottom so the juices, differential added juices are at the bottom and the fat has risen to the top exactly so you can go until you see it change, great, there we go alright so that's our juices and then I'm going to go right over this pan here we come to you Put three tablespoons of this fat for our sauce and that's some tasty fats that will make for a really good sauce I'm going to leave this to the side I'm going to heat this up over medium high heat and now we finally get back to our neck and our giblets so glad I saved these they're going to provide a lot of flavor okay that's nice and spicy we'll get our giblets on put them nice and golden, that's okay, they're nice and brown all over. we'll be back once we get all of our liquid in there to infuse a little bit more we'll take them out for now we'll turn this down to medium now we're going to go in with our aromatics i have a small onion that we chop up here a small carrot sliced ​​thin so that let's have a lot of flavor too five sprigs of parsley and two bay leaves ok we're going to cook this until it's all nice and soft in about five to seven minutes mmm that's starting to smell like sauce yeah they're getting a little nice and melty t they're going to mix right into the sauce so we're going to go in with our flour we're going to make a traditional roux stir this until all the flour is coated with grease ok that looks great now we're going to add in our drops nice dark tons of flavor that's the liquid gold right there that's the liquid gold so the trick to adding this we want to go real slow some real drops meaty mind i never tell you about the first time my daughter tried the sauce no good my daughter is quite young so she didn't like sauces very much when she was little sothat we always put a little ramekin on the side and the sauce was kind of dark and scary looking but she took a bite and her face lit up, she threw her hands away. through the air and she said winner that's great ok so it's pretty well mixed in there it's

easier

to make sure you get all the flour with less liquid in there if you fill to the bottom then you're trying to find all those little bits and clips alright so now i'm going to go in with three and a quarter cups of water and i'm going to thin that really thick paste with this and again a little slow here it's really worth it once it's smooth and it goes a little faster there tuck in the rest and finally we're going to go with a quarter cup of white wine ok our giblets will go back in now we've got our liquid in there and that will add some serious flavor to the sauce seriously but it will be great we're going to take this over low heat and we're going to go for about 10 minutes, we'll see. it will thicken up a lot it will also thin down a bit during that time so focus a bit more that sounds good too how does it smell like winter? winter, okay, so it's been 10 minutes. those drippings were pretty salty and that's why we used water instead of store bought broth so here you really want not to taste before seasoning salt is good give me some pepper so now I'm going to remove the neck and then we're going to pass it through the strainer now this can be your serving dish and from here to the table and because there's so much good flavor and all this stuff, we're going to push it around a little bit with our spatula to make sure we get everything out smooth , yes, it looks very silky, very silky, sorry, I'll take that for you I'll take it I have it I can't have that's not soup julia it's good great so now it's time to carve the bird I'm going to start with the dark meat here and I'm going to cut the skin right down the side it's pretty crunchy actually it's okay so I'm going to go down here to the thigh and just make little cuts until I see the bone come out right there go to the right and that'll give you It will come out well. transfer this here and I think it's

easier

to go in and exercise the meat a little bit off the wishbone first and then I start on the chest here use the whole blade and be nice and close to this sternum but you can start to peel it back you can do a little bit of peeling like this open it up so you can see good on peeling back good there well done i hate little slices of turkey where you don't get any of the skin oh yeah so i like to leave them a little thicker like this huh? are you all white or dark or both?
Yes, yes, okay, very good answer. a couple of thighs oh that looks good ok some gravy for you yes please well it's amazing the meat is so well seasoned it's juicy it's not that dry old turkey you sometimes times you get it's classic right classic flavor dan this turkey is amazing and gravy winner not too bad right winner of the most foolproof thanksgiving turkey recipe rub sugar and salt under the skin and refrigerate turkey uncovered for a day or two before roasting our secret to even cooking is heating the

pizza

on the lowest rack in the oven and covering the top of the turkey with aluminum foil, finally simmering all those flavorful juices with the turkey neck some giblets and some wine to make an amazing sauce and there you have it from the test kitchen to your kitchen a bulletproof recipe for roast turkey for reliable results with recipes you need a good oven thermometer we found that the Ho Home ovens can be up to 50 degrees inaccurate Your oven has an internal temperature gauge but it only reads the area where it's installed, which is usually located really out of the way on the back or side of the oven cabinet , you're not necessarily measuring the center of the oven where you're cooking, so we test 10 thermometers below 20. now first to check your accuracy we put four of each model in the oven at 250 350 and 450 degrees with a lab grade thermocouple As a benchmark with three brands, some of the models actually failed and showed temperatures that were 10-25 degrees below actual oven temperature.
I waxed them and they all worked pretty much the same so we really saw how easy they were to use or not I mean look at this every time you pick it up others just couldn't hook onto the racks of five different brands of ovens. we tried and then, most important of all, we were able to read them. We looked with the oven door open and closed and from different angles and some of them had a ridge on the face that totally blocked our view of important numbers or were so busy they were impossible to read our winner passed all the tests it needs to have big temperature markings a simple streamlined face and a nice wide base that sits securely on all kinds of oven racks without all that fiddling and fuss its called the cdn pro accurate thermometer and it costs just under nine bucks but one last Thing: You don't need to leave your oven thermometer in the oven all the time, you can use it to calibrate your oven every few months, just place it right in the center of the oven.
Turn on the oven then check when it is fully preheated, then it matches the temperature you set on the oven, it will learn if your oven gets hot or cold and then you can adjust the dial accordingly, you will always get better cooking results. When you first meet your oven, you may think why do I need a recipe for

boil

ed

corn

, but I get calls and texts all summer long from friends who want to know the correct boiling time. It turns out that the answer to perfectly boiled corn is not to boil the corn. not at all and we also figured out an easy way to time it with the rest of dinner, oh that's crucial because when you're boiling corn, timing is kind of hard and you want to time it with the other things you have going on, you don't.
I have more to worry about, so I have to ask how many ears of corn it took us to figure out how to boil corn the right way. Oh, hundreds and hundreds, I mean, we had bushels of corn. Show me how it's done, so let's get started. Let's go shuck some corn, okay? Is there any spice? l peeling technique because after bushels we must have figured something out just go in there and get it right you just know be aggressive so we're going to take our six ears of corn and I have four quarts of water in here that should be at a boil rolling let's take a look ok it's a rolling boil look how there are nice big bubbles so I'm going to turn off the heat you're turning off the that's right add the corn ok and if you want to throw away the lid. for me, it's ok, is there salt in the water? the water is off the heat put the lid on that's right we're going to let it sit for 10 minutes and that's how hard it was you hardly know a recipe becky i know it's so simple isn't it cool? yeah so you're pretty specific with the amount of water on the ears of corn right six years of corn four quarts of water right now what if i wanted to use eight years of corn or even make a dozen?
If you want to use eight years, that's fine, just leave the corn in the water for 15 minutes. If you want to make a dozen, you must make two pots. of water four quarts of water in each pot ok so six years of corn 10 minutes you got it the key to perfectly cooked corn it's not the thyme it's the temperature in raw corn the starches inside the kernels are raw and taste chalky but as corn reaches 150 degrees those starches begin to gelatinize and take on a silkier texture when cooked above 170 degrees, however the pectin that gives the kernels their structure begins to break down which it makes the corn taste mushy so for perfectly cooked corn the sweet spot is 150 to 170 degrees so while the corn is finishing I thought we would make some fun flavored fresh salt. teaspoon lime zest oh great so it's a chili lime salt really simple chili lime salt something different let's mix that up good and mix so the corn has been soaking in the hot water for 10 minutes it's Fine, but you know what's good, yeah What's good?
We could leave this in there for up to 30 minutes, really that long, yes it will stay hot, not overcook and then if you are busy grilling your steak or working on the rest of your dinner the tripe awaits. for you, that's the real trick to perfectly boiled corn. Do you do what I do? You totally make the corn roll because you know what a summer when there's a dedicated stick of butter that's just for the corn that's oh that butter mixed with the chili powder is making a nice looking paste on the outside of this it goes to be good you know this isn't high end farmers market corn it's just supermarket corn and it tastes amazing yeah you can really taste the sweet flavor and it has a silky texture that you still have t that crunch is so good you The last word on the

best

way to cook corn is not to boil it, but to let it sit in a pot of boiling water off the heat for 10 minutes, so from the test kitchen to your kitchen, the Ultimate Recipe for Foolproof Boiled Corn you can get this recipe all the recipes this season along with our tasters and tests and curated episodes on our website americastestkitchen.com you are excited to make or you can just say hello you can find rar links to today's recipes and reviews in the video description and don't forget to subscribe to our channel see you later see you later

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