A Better Way to Roast Turkey
J. Kenji López-Alt
@jkenjilopezaltAbout
I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker. I'm also the author of the best-selling children's book, Every Night is Pizza Night. Get them anywhere you buy your books, or for signed copies shipped anywhere in the world, order them from Book Larder: https://booklarder.com/search?q=kenji%20lopez-alt Join my free Patreon to get full recipes and articles: https://www.patreon.com/kenjilopezalt I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. You can get it here: https://www.therecipepodcast.com/ On this channel you'll mostly find my cooking videos. For food recommendations and other content (mostly around Seattle), check out my alt channel, @JKenjiLopezMain When I'm not writing books or spending time with my family, I like to play music and explore Seattle.
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Video Description
Get the full recipe and article here on my free Patreon: https://frienji.kenjilopezalt.com/posts/better-way-to-143453857 Get the Combustion, Inc. Predictive Thermometer here: https://combustion.inc/kenji I've been using the Predictive Thermometer from my friend Chris Young's company Combustion, Inc. (my partners for this video) for several years now. It's a true game-changer when it comes to knowing and predicting exactly when your meat will be cooked. 0:00 – Intro – What’s really happening inside your turkey 00:35 – Dark vs. white meat: why they cook differently 02:00 – The roasting pan problem: uneven heat, dry breast 04:00 – The fix: sheet tray + airflow + crisp skin 05:30 – Leveling up with a baking steel or stone 07:15 – Dry brining and setup with predictive thermometers 09:30 – Resting, recrisping, and carryover cooking 11:15 – Gravy from the fond and final results 12:30 – Tasting and takeaways – the best of all worlds Joining my Patreon, purchasing my books, and subscribing to my social media channels is the best way to support my work. You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji BOOKS: Signed, personalized copies are available here: The Food Lab: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1 The Wok: https://booklarder.com/products/the-wok And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every-night-is-pizza-night1 You can also buy my books anywhere books are sold, or from these online retailers: https://www.kenjilopezalt.com/books SUBSCRIBE Instagram: https://www.instagram.com/kenjilopezalt/ Tik Tok: https://www.tiktok.com/@j.kenji.lopezalt Patreon: https://www.patreon.com/kenjilopezalt Website: https://www.kenjilopezalt.com/ CREDITS Shot by: Kenji Lopez-Alt, Lena Davidson Edited by: David Zimmermann Produced By: Kenji Lopez-Alt, Lena Davidson
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