Chef Tom
@therealcheftom.bsky.social
Oh hey, it’s me. Used to be a TV chef hawking kitchen wares. Content includes the #Utes, #RSL, 90s bands, and dad jokes. Salt Lake City based. https://youtu.be/9QGEw_BgXzI
Starting a new Christmas season tradition… whenever I get invited to a seasonal party at a friend/family member’s house, I’m going to hide a selfie ornament in their tree… here are the two for this weekend…
November 29, 2025 at 5:27 AM
Starting a new Christmas season tradition… whenever I get invited to a seasonal party at a friend/family member’s house, I’m going to hide a selfie ornament in their tree… here are the two for this weekend…
Was chatting with my 13 year old today. She always knew I used to be on TV… but didn’t know how much I was on TV… after a few stories she said… “like have you ever met Gordon Ramsey?!?!?
Well sweet 13 year old…
Well sweet 13 year old…
November 27, 2025 at 10:15 PM
Was chatting with my 13 year old today. She always knew I used to be on TV… but didn’t know how much I was on TV… after a few stories she said… “like have you ever met Gordon Ramsey?!?!?
Well sweet 13 year old…
Well sweet 13 year old…
I’ll also add some herbs, onion and celery to the liquid, this will all eventually get strained out when it’s time to make gravy.
November 23, 2025 at 10:42 PM
I’ll also add some herbs, onion and celery to the liquid, this will all eventually get strained out when it’s time to make gravy.
After about an hour, there are enough brown bits on the bottom of the pan to enhance the gravy flavor… so I’ll add a quart or two of chicken stock.
November 23, 2025 at 10:39 PM
After about an hour, there are enough brown bits on the bottom of the pan to enhance the gravy flavor… so I’ll add a quart or two of chicken stock.
Checking in on the temp spread… top number is in a thigh… lower number in the breast. Maintaining the spread…
November 23, 2025 at 10:13 PM
Checking in on the temp spread… top number is in a thigh… lower number in the breast. Maintaining the spread…
Right now I’ve got a temp differential of almost 15 degrees between dark/white meat. It’s a good start, I hope to maintain, and even expand that gap as the turkey roasts.
November 23, 2025 at 9:32 PM
Right now I’ve got a temp differential of almost 15 degrees between dark/white meat. It’s a good start, I hope to maintain, and even expand that gap as the turkey roasts.
Turn your oven down to 325..
You’ll notice I didn’t put any liquid in the bottom of the pan. I like to let the turkey cook for an hour or so before I add any chicken stock to the roasting pan… this browns the liquid that develops in early cooking and makes a richer gravy.
You’ll notice I didn’t put any liquid in the bottom of the pan. I like to let the turkey cook for an hour or so before I add any chicken stock to the roasting pan… this browns the liquid that develops in early cooking and makes a richer gravy.
November 23, 2025 at 9:30 PM
Turn your oven down to 325..
You’ll notice I didn’t put any liquid in the bottom of the pan. I like to let the turkey cook for an hour or so before I add any chicken stock to the roasting pan… this browns the liquid that develops in early cooking and makes a richer gravy.
You’ll notice I didn’t put any liquid in the bottom of the pan. I like to let the turkey cook for an hour or so before I add any chicken stock to the roasting pan… this browns the liquid that develops in early cooking and makes a richer gravy.
Place a light tent of foil over the white meat.. the goal is to deflect as much infrared heating on the white meat as possible, so the dark meat can get a head start..
November 23, 2025 at 9:28 PM
Place a light tent of foil over the white meat.. the goal is to deflect as much infrared heating on the white meat as possible, so the dark meat can get a head start..
Then put a couple of temp probes in the bird, one in a breast, and one in a thigh, to keep crispy skin, insert the probe as low as possible through the skin… otherwise as the bird cooks liquid will exit the hole in the skin higher on the bird.
November 23, 2025 at 9:26 PM
Then put a couple of temp probes in the bird, one in a breast, and one in a thigh, to keep crispy skin, insert the probe as low as possible through the skin… otherwise as the bird cooks liquid will exit the hole in the skin higher on the bird.
Time to put the turkey in. Before it goes in I put a light coat of oil, then sprinkle liberally with salt.
November 23, 2025 at 9:24 PM
Time to put the turkey in. Before it goes in I put a light coat of oil, then sprinkle liberally with salt.
Ok… we’re about an hour until it’s time to put the Turkey in… time to prep the oven.
Place a pizza stone on the bottom rack, crank the oven to 450, and let the oven heat up.
The stone will absorb a LOT of heat as the oven warms up, and transfer that heat to the thighs while the bird cooks.
Place a pizza stone on the bottom rack, crank the oven to 450, and let the oven heat up.
The stone will absorb a LOT of heat as the oven warms up, and transfer that heat to the thighs while the bird cooks.
November 23, 2025 at 8:04 PM
Ok… we’re about an hour until it’s time to put the Turkey in… time to prep the oven.
Place a pizza stone on the bottom rack, crank the oven to 450, and let the oven heat up.
The stone will absorb a LOT of heat as the oven warms up, and transfer that heat to the thighs while the bird cooks.
Place a pizza stone on the bottom rack, crank the oven to 450, and let the oven heat up.
The stone will absorb a LOT of heat as the oven warms up, and transfer that heat to the thighs while the bird cooks.
Here’s a chef approved tip… the ultimate goal is white meat cooked to 165, and dark meat cooked to 180 (or higher…. This keeps the breast meat juicy, and the dark meat tender. We’ve got a two hour rest on the counter… so a couple of ice packs on the white meat help kickstart the temp difference.
November 23, 2025 at 6:53 PM
Here’s a chef approved tip… the ultimate goal is white meat cooked to 165, and dark meat cooked to 180 (or higher…. This keeps the breast meat juicy, and the dark meat tender. We’ve got a two hour rest on the counter… so a couple of ice packs on the white meat help kickstart the temp difference.
I do the same with the salt/sage mixture, spreading it to get a nice even coating between the skin/meat.
November 23, 2025 at 6:46 PM
I do the same with the salt/sage mixture, spreading it to get a nice even coating between the skin/meat.
Pouring the oil under the skin further adds to the layer between the meat/skin. Be sure to spread the oil everywhere between the separated meat/skin.
November 23, 2025 at 6:45 PM
Pouring the oil under the skin further adds to the layer between the meat/skin. Be sure to spread the oil everywhere between the separated meat/skin.
For seasoning I mix salt and sage in one container, and a hearty amount of oil in another.
November 23, 2025 at 6:44 PM
For seasoning I mix salt and sage in one container, and a hearty amount of oil in another.
Then it’s skin separation time… by pulling the skin away from the breasts, drumsticks and thighs, it will create a barrier between the meat and skin, and keep the skin crispier.
November 23, 2025 at 6:43 PM
Then it’s skin separation time… by pulling the skin away from the breasts, drumsticks and thighs, it will create a barrier between the meat and skin, and keep the skin crispier.
I cut 4 1” slits in the lowest parts of the turkey cavity. This gives the liquid created while cooking a path to the roasting
November 23, 2025 at 6:42 PM
I cut 4 1” slits in the lowest parts of the turkey cavity. This gives the liquid created while cooking a path to the roasting
Then I take out the plastic trussing holding the legs tight to the body. I want as much hot air to cook the legs as possible. The legs/thighs benefit from cooking to a higher temperature, and trussing slows their cooking.
November 23, 2025 at 6:30 PM
Then I take out the plastic trussing holding the legs tight to the body. I want as much hot air to cook the legs as possible. The legs/thighs benefit from cooking to a higher temperature, and trussing slows their cooking.
Right off the bat… I remove the built in pop up thermometer. Consumer Reports did a study a few years ago, and found them to be wildly inaccurate…
November 23, 2025 at 6:29 PM
Right off the bat… I remove the built in pop up thermometer. Consumer Reports did a study a few years ago, and found them to be wildly inaccurate…
Let’s talk crispy skin first…
Although this turkey is “pre-brined,” the injection of liquid into the meat keeps the meat juicier… but doesn’t do much for crispy skin.
Although this turkey is “pre-brined,” the injection of liquid into the meat keeps the meat juicier… but doesn’t do much for crispy skin.
November 23, 2025 at 6:27 PM
Let’s talk crispy skin first…
Although this turkey is “pre-brined,” the injection of liquid into the meat keeps the meat juicier… but doesn’t do much for crispy skin.
Although this turkey is “pre-brined,” the injection of liquid into the meat keeps the meat juicier… but doesn’t do much for crispy skin.
Finally got Halloween set up! One side of the yard friendly… one side scary.
October 31, 2025 at 1:28 PM
Finally got Halloween set up! One side of the yard friendly… one side scary.
How do you know a meme is officially dead? When dad dresses up like it for Halloween.
October 30, 2025 at 11:51 PM
How do you know a meme is officially dead? When dad dresses up like it for Halloween.
There you have it folks… tips don’t lie.
October 18, 2025 at 11:06 PM
There you have it folks… tips don’t lie.
Oh hey advertisement for a free Temu Bible!
October 3, 2025 at 2:11 AM
Oh hey advertisement for a free Temu Bible!
Not saying we have a problem with wasps/hornets this year… but just cleaned my traps after one month on the patio…
September 28, 2025 at 5:52 PM
Not saying we have a problem with wasps/hornets this year… but just cleaned my traps after one month on the patio…