Poultry

Whole Roasted Turkey Roulade | Dry Brine. Herb Marinade. Cider Glaze

How to Make a Whole Roasted Turkey Roulade

In this video I teach you how to make a whole roasted turkey roulade. We start with a 22lb turkey, and walk through the process of deboning, dry brining, marinading, roasting and glazing.

Sub Recipes

ALL PURPOSE THANKSGIVING SEASONING

This acts as our dry brine for the turkey, but I also use it as an all purpose seasoning salt for all my Thanksgiving cooking.

How to Cook Peking Style Turkey | A REMARKABLE Thanksgiving Feast

How to Cook Peking Style Turkey

Learn how to cook a whole turkey, Peking Style! This approach results in a delicious, crispy skinned, smoke roasted Thanksgiving turkey that's sure to impress your family and friends this holiday season ... or really, year 'round! For more Thanksgiving Recipes, Cooking Techniques & Ideas, check out our 100% free "Turkey Day Domination" Resource page linked here: https://stellaculinary.com/cooking-videos/cooking-techniques/thanksgivin...

Thanksgiving Day Q&A | Culinary Boot Camp Day 4 Bonus

Thanksgiving Day Q&A | Culinary Boot Camp Day 4 Bonus

In this Thanksgiving Day Q&A done at a past boot camp, I answer questions about cooking turkey sous vide, brining, how to make awesome mashed potatoes, pumpkin pie, and lots more. This will also kick off our newest playlist, Thanksgiving Cooking Techniques & Recipes.

THANKSGIVING DAY DOMINATION

Check out our full resource page for everything you need to dominate Thanksgiving this year.

Thanksgiving Day Video Playlist

Thanksgiving Day Resource Page

Look it. No more messing around.

This is what you've been training for all year.

Hosting and cooking for Thanksgiving is the Super Bowl for cooks. It's the one day you have to get in the kitchen, and show your family and friends why YOU ARE THE BEST COOK THEY KNOW!

The above video playlist exists to serve that goal!

How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat

When cooking chicken thighs, pan roasting is usually my go-to technique of choice. It's incredibly simple, fast, and results in a delicious, crispy skin with succulent, juicy meat, every time. The fat and brown bits left over at the end of pan roasting can be harvested to make a delicious vegetable side, which I demonstrate using Chinese long beans. Once you try this pan roasting / sautéed vegetable side combo, I'm confident it will become a mainstay in your cooking arsenal.

Smoked Roasted Spatchcocked Chicken | Weber Kettle

In this video, I demonstrate my favorite method for cooking a whole roasted chicken on a BBQ Grill. While I use my trusty Weber Kettle, any BBQ grill will work. Notes on modifying this technique to fit other grills can be found below.

**BASIC APPROACH**

Start by lighting a full chimney of charcoal, and letting it get to the point where most of the coals are red and ashed over.

Split the hot coals on either side of the grill, using bricks to contain them.

CT 028| Salt and Pepper Chicken Necks

A quick, easy, and delicious snack - roasted salt and pepper chicken necks.

When breaking down case after case of chicken for the restaurant, I love nothing more than saving the necks for a quick little scooby snack.

Simply toss the necks with oil, salt, and a generous amount of freshly cracked black pepper, and roast at 425°F/218°C for 20 minutes or until a dark golden brown.

Simple as that. You really don't even need to watch this video, but I thought I'd share it anyways.

These are also great if you dust in a little cornstarch and deep fry!

SNS 023| Turkey and Stuffing Dumpling Soup

Turkey and Stuffing Dumpling Soup - Thanksgiving Day Leftovers

Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.

The Soup Base

For best results, start with a home made turkey stock (we have a separate video on this in our related section below).

CT 026| Turkey Pot Pie with Thanksgiving Day Leftovers

Thanksgiving Day Leftovers: How to Make Turkey Pot Pie

In this video we take our leftover turkey and gravy, and turn it into a delicious pot pie. This is a simple dish that will feed an army and quickly use up all of your Thanksgiving Day leftovers.

The Pie Crust

The crust for this pot pie is a simple 3-2-1 pie dough. This means 3 parts AP flour, 2 parts fat (in this case butter), and 1 part ice cold water.

CT 025| Spatchcocked Turkey - Better. Faster. Juicier.

How to Spatchcock Cook and Roast a Whole Turkey

In the Stella Culinary School Podcast episode 24, I walked you through the process of spatchcocking a whole turkey. Removing the back-bone, laying the turkey flat, and roasting, allows for more even cooking, juicier meat, and a faster cook time.

In fact, the fourteen pound turkey I spatchcocked in this video was done in 70 minutes! I've done a twenty-four pound turkey in two hours and fifteen minutes! No more waiting around all day for your turkey to cook, on a day where you constantly need more oven space.

SCS 026| Thanksgiving Day Q&A

SCS 026| Thanksgiving Day Q&A

Our epic Thanksgiving series ends with answering community questions on sous vide turkey, turkey roulade, gravy, Brussels sprouts, and much more. In the culinary quick, I talk about how to turn your Thanksgiving Day leftovers into a delicious and easy pot pie, or a turkey and dumpling soup using leftover stuffing.

If you'd like to ask a follow up question, you can do it here, in our official Thanksgiving Day discussion thread.

SCS 024| Let's Talk Turkey!

Stella Culinary School Podcast Episode 24| Let's Talk Turkey!

Thanksgiving is fast approaching, and in this episode, we talk turkey!

Discussion Segment

In the discussion segment I explain why you sould never stuff your turkey or roast it whole. Yes, I know, sacrilidge right? But as cooks, it's our job to cook and serve the best product possible by applying the appropriate technique and execution. The truth of the matter is, the various parts of a turkey should be treated as the sperate cuts they are, and you will never produce the best turkey possible when roasting the turkey whole.

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