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
I know a way to fix that!! 😜
November 26, 2025 at 1:36 AM
I know a way to fix that!! 😜
I've seen them at Harmons and Macey's... just be careful that they are actually NOT frozen... I've purchased "fresh" birds before that were hard frozen... turns out a bird kept at 28 F can legally be sold as fresh.
November 25, 2025 at 11:31 PM
I've seen them at Harmons and Macey's... just be careful that they are actually NOT frozen... I've purchased "fresh" birds before that were hard frozen... turns out a bird kept at 28 F can legally be sold as fresh.
Oh crap... so sorry to hear this my friend. Sending happy/good/healing vibes your way.
November 25, 2025 at 11:27 PM
Oh crap... so sorry to hear this my friend. Sending happy/good/healing vibes your way.
Oh, one other thing about cooking at altitude... only applies to a gas oven... they get a little wonky at/above 7500 ft, and can struggle to maintain the temperature on the display... that CAN add a little cook time... mostly just impacts rolls/cakes/breads though.
November 25, 2025 at 11:25 PM
Oh, one other thing about cooking at altitude... only applies to a gas oven... they get a little wonky at/above 7500 ft, and can struggle to maintain the temperature on the display... that CAN add a little cook time... mostly just impacts rolls/cakes/breads though.
This late in the game, anyplace that sells the breast fresh... it will be pretty tough to defrost it between now and Thursday.
No real adjustments for cooking the turkey at altitude. If you're cooking anything with leaveners (cakes, for example), cut back on the baking soda/powder by about 25%.
No real adjustments for cooking the turkey at altitude. If you're cooking anything with leaveners (cakes, for example), cut back on the baking soda/powder by about 25%.
November 25, 2025 at 11:24 PM
This late in the game, anyplace that sells the breast fresh... it will be pretty tough to defrost it between now and Thursday.
No real adjustments for cooking the turkey at altitude. If you're cooking anything with leaveners (cakes, for example), cut back on the baking soda/powder by about 25%.
No real adjustments for cooking the turkey at altitude. If you're cooking anything with leaveners (cakes, for example), cut back on the baking soda/powder by about 25%.
When the thermometer reaches 157 at the coldest part of the turkey (check a few spots to make sure) turn off the oven, crack the door and let it rest for 20-30 minutes. It will continue to rise in temp while it rests….
After the rest, carve and enjoy!!
After the rest, carve and enjoy!!
November 24, 2025 at 12:14 AM
When the thermometer reaches 157 at the coldest part of the turkey (check a few spots to make sure) turn off the oven, crack the door and let it rest for 20-30 minutes. It will continue to rise in temp while it rests….
After the rest, carve and enjoy!!
After the rest, carve and enjoy!!
Halfway through the roast, take the foil tent off the white meat and let the bird cook Al fresco!
November 23, 2025 at 11:42 PM
Halfway through the roast, take the foil tent off the white meat and let the bird cook Al fresco!
Sage and thyme are my go to herbs for the pan liquid… if I have rosemary I may add a sprig of that as well.
November 23, 2025 at 10:43 PM
Sage and thyme are my go to herbs for the pan liquid… if I have rosemary I may add a sprig of that as well.
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…
While the bird is cooking, now is a good time to test out the wine… you know… so make sure it’s good… or work on any of the side dishes you plan on serving…
November 23, 2025 at 10:01 PM
While the bird is cooking, now is a good time to test out the wine… you know… so make sure it’s good… or work on any of the side dishes you plan on serving…
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.
While it’s sitting on the counter I wipe down any part of the kitchen that may have had contact with the turkey using a food contact safe disinfectant…
November 23, 2025 at 7:54 PM
While it’s sitting on the counter I wipe down any part of the kitchen that may have had contact with the turkey using a food contact safe disinfectant…