NEVER Roast Your Turkey Again — Try This 80-Year-Old Grandma Butcher's Method

📗 Get My Complete Kitchen Guides Here: https://margretmillerkitchen.com/ If your turkey breast has come out dry year after year, the problem probably isn't your oven or your brand of bird. It's the basting. In this video I count down 61 things I know to be true about turkey, and I end on my grandmother's method — the one my father learned from an old cook on his street. I cover why that little pop-up timer lies to you, why 165 degrees in the thigh is the only number that matters, and why opening that oven door every half hour works against you. Then I walk you through the whole thing: a dry brine with salt and baking powder overnight, 425 degrees to start, and a few layers of cheesecloth soaked in a pound of melted butter laid right over the bird. I also talk about thawing math, brining, sizing at a pound to a pound and a half per person, and how a 12-pound bird under a dollar a pound feeds eight to ten people for about ten dollars. I tell you about Dorothy, who hosted for 40 years before this fixed it, and about my grandmother sitting at her table with her coffee while the cloth did the worrying. This one is for anyone who has spent Thanksgiving standing at an oven door instead of sitting with their family. CHAPTERS: 00:00 – You've Been Blaming The Wrong Thing 01:25 – Why 61 Things 02:45 – Self-Basting Labels Explained 04:03 – Fresh, Frozen And Thawing Math 05:36 – Never Thaw On The Counter 06:57 – Why Turkey Took Over 08:23 – Why The Breast Dries Out 09:42 – The Pop-Up Timer Problem 11:07 – Basting Does Almost Nothing 12:21 – Dorothy's 40 Dry Years 13:54 – The Monday Phone Call 14:58 – The Only Tool That Matters 16:38 – Wet Brine Versus Dry Brine 18:24 – Stuffing Safety Concerns 20:00 – The Old Paper Bag Method 21:09 – Roasting Pans And Racks 22:43 – Loosen The Legs Instead 24:22 – Where This Method Came From 25:36 – The Method Starts Here 26:41 – The Butter Soaked Cloth 28:01 – No Cheesecloth? Use This 29:45 – Roasting Times Per Pound 31:05 – Two Smaller Birds Cook Better 32:10 – Carcass, Broth And Fat 33:39 – Carving Against The Grain 34:32 – The Real Holiday Math 36:01 – The Whole Method, Start To Finish 37:23 – My Grandmother's Kitchen Table 38:26 – An Afternoon You Enjoy #Turkey #Thanksgiving #TurkeyTips #ButcherTips #DryBrine #RoastTurkey #MoistTurkey #OldFashionedCooking #HolidayCooking #CheeseclothTurkey