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We’re trying our best to make Thanksgiving a tradition in Japan, but maybe the turkey doesn’t want to cooperate with us.
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26 Comments
Re-uploaded since we had some sound issues with the previous video uploaded a few hours before. Sorry. Thanks for joining our family for Thanksgiving.
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A meat thermometer (And possibly a dial thermometer for just in the oven) might help figure out how the little oven is behaving. We had a tiny one (by American standards) in one place we lived and it was a little tough to heat the bird evenly cause it took up so much of the space. (rotating the turkey in place can help there too. And once that bacon's all crisp there it won't be doing any more good. 🙂 )
Turkey is very easy to dry out, but I'm glad you guys had a great Japanese thanksgiving!
oh no, did you throw the giblets inside the turkey? those are good for gravy making
Spatchcock the turkey it will cook faster and fit better in the oven
You need to cover the whole turkey from the beginning was aluminum foil and then the last hour you can take it off so It can browned a little it all looked like fun 👍
2:50 – 2:58 watch that with your eyes closed
Maiko is GOAT. I would try just turning the oven down a bit and letting it cook longer. Use meat probe to check temps. And bacon cooks quick, so no need to add that until the Turkey is almost ready.
So just wondering how come Thanksgiving is early in Japan and late in the US❤😊
why is no one talking about his home team shirt?
Foil from the beginning with shiny side toward the turkey…actually, cooking it in a bag, and then cut the bag open for browning toward the end of cooking.
Is it Thanksgiving there in Tokya now when it's August?
Dude Wolfe is so lucky! He gets to be multi lingual and grow up with anime! He's a natural with the sword! He's a master of Kenjutsu already!
my suggestion is a quality leave-in thermometer. if it hits 72c, take it out no matter what. even if the skin looks pale and rubbery. let it cool down for a while, and blast your oven as hot as it can get to crisp up the skin. ideally, you want to take the turkey out at 72c with the skin looking perfect, but that's not always what happens. if you're short on time, you can use the broiler option on your oven and keep rotating it, but leave the door open, we don't want to cook the inside of the turkey anymore.
Hello! ❤ from Japan and Romania
Next year, just have a breast roast, or put a lot more slivered bacon over the breast and top thigh. Cover with the foil on one hour after it goes in the oven. Take the foil off an hour before it's done, lowering the heat. Once out the oven, turn the whole bird on its breast and leave for 30 minutes allowing the cooking juices )you find that tends to gather on the back and dish after carving) to seep into flesh as it cools, thereby giving a more succulent top of bird. Well done Miko, you did good – I watched your prep which you did the right way, especially butter under the skin. It looked BBQ shade of dark, but certainly not burnt. Also don't fully stuff the cavity as it takes the bird longer to cook.
Now that present you has a separate space for the studio stuff, does that mean you have more room in the old studio space for wolfy or entertaining? Or is it still being used as an in home work office? Just curious. Thanks!
Oh yeah, it burned perhaps it's too big turkey,
Anyway, good to see Many kids.
We have done this for a few years now. Highly recommend! Cut the turkey into parts before baking… Less chance of burning in the small oven and cook time is hours shorter… Yeah, you lose the whole bird look, but taste and less hassle (especially with a kid) is worth it!
Warrrrrrrriors!!
I would put the butter, garlic, onions, and bacon under the skin, between the skin and breast meat. I also used to stuff under the skin of between the bird and thigh. I bend the wings back and tuck onion, garlic inside the neck skin, then tuck the neck skin under the bent wings. I cut slits in the skin of the stomach and cross tuck the drumstick ends through each slit. Inside the turkey, I put onions, carrots, rosemary, whatever flavorings you like. I have also done herbs under the breast skin, etc. The flavoring is up to you.
I love you guys trying to do a real turkey for Thanksgiving in Japan.
The other option, which I found easier, once the number of guests decreased as people did not travel, was just to cook 1/2 turkeys. You might try asking the butcher to cut the turkey in half.
I baste every 30 mins. I set a timer to remind me to do it, it stops the juice drying and burning on the top.
What a nice celebration for you, your family and friends.🎉🎉🎉 Thanks for sharing the festivities with us. Stay safe.
Follow food wishes Turkey on you. Easiest. Fool Proof… masks 😷 still? Why?
Fry your turkey next year. Much more juicier and the skin will be crispy.
Two tips
Tip 1: baste the turkey like every twenty minutes after it’s been in for about an hour or two
Tip 2: once the turkey is at the desired color, tent the whole thing, not just some of it, in foil. But do not stop basting. If you don’t baste the turkey, it will be dry.
For basting, all you have to do is make sure there is a metal tray holding the turkey up slightly and add a good amount of water under the turkey. The fat will drop down into the water and you will use that to baste. If the water all evaporates, you can add more water. But like I said. Baste the turkey as much as possible.