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One-Hour Turkey! | How to Roast a Perfect Turkey in 1 Hour | Food Wishes
Résumé IA
In this video, learners will discover how to roast a whole turkey in just one hour using the **"spatchcock"** technique. Chef John demonstrates how to remove the backbone and flatten the bird, ensuring even cooking, crispy skin, and moist meat. You will gain practical kitchen skills, including how to use poultry shears, remove shoulder blades for easier flattening, and set up a drip-proof sheet pan for high-heat roasting at 450°F. Beyond cooking, this lesson introduces unique culinary vocabulary like "pope’s nose" and "scapula," while teaching you how to monitor internal temperatures for perfect results every time.
Statistiques d apprentissage
Niveau CECRL
Nombre de mots
Mots uniques
Difficulté
Sous-titres (231 segments)
Hello, this is Chef John from
foodwishes.com
with 1h hour turkey.
That's right, I'm going to show you how
to roast an entire turkey in 1 hour
thanks to a couple minutes of knife and
scissor work, plus a very hot oven. And
besides saving time, we're going to get
a super crispy skin along with moist
succulent meat. Plus, we get to use the
term spatchcock, which is never not fun.
And to get started, we'll take a whole
turkey, somewhere between 10 and 12 lbs,
which is the size bird this technique
works the best with. And I like to start
by cutting off the wing tips by cutting
down through where that joint hinges.
And if you find the perfect spot the
knife goes right through, which I never
do. So, we'll often have to give the
knife a tap to help it go through. And I
do this because those just burn anyway
and there's no meat on them and they're
better in the stock. And once the two
tips are removed, I also like to slice
off the turkey butt, or as my family
called it, the pope's nose. And we can
use that in our stock as well. And once
those two technically optional steps are
done, we'll perform a technique called
spatchcocking,
which involves flipping the turkey over
and using scissors to cut on either side
of the backbone to remove it. And
somewhere in the back of a drawer, I
have some poultry shears. But instead, I
decide to use some very dull, fairly
lightweight scissors, which I can't say
makes this easy, but is definitely
doable. And by the way, don't let those
hairy forearms fool you. I'm not as
strong as I look. But even with the
worst case scenario, scissor choice, you
will be able to get this done. And once
we get past the thighs, everything gets
easier to cut. And once we're past this
point and we continue cutting to the top
Sous-titres complets disponibles dans le lecteur vidéo
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Couper quelque chose avec un couteau ou des ciseaux.
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