1 00:00:00,000 --> 00:00:00,000 2 00:00:05,260 --> 00:00:07,820 Good afternoon . I'm A ONE C Edwards 3 00:00:07,929 --> 00:00:09,873 from the Magellan . I'm Sylvie and 4 00:00:09,873 --> 00:00:11,985 today I have with me two very special 5 00:00:11,985 --> 00:00:14,930 guests . Our very own Brigadier General 6 00:00:14,939 --> 00:00:17,739 Polesky and our command . Chief , Chief 7 00:00:17,750 --> 00:00:20,530 Master Sergeant Taylor . So today we're 8 00:00:20,540 --> 00:00:22,680 gonna be making our roasted turkey . 9 00:00:23,450 --> 00:00:25,680 Now , normally , um , you can use this 10 00:00:25,690 --> 00:00:28,719 with a whole turkey . Um , but today 11 00:00:28,729 --> 00:00:30,618 we're gonna be using our boneless 12 00:00:30,618 --> 00:00:34,090 turkey . Um , the first step is to wash 13 00:00:34,099 --> 00:00:36,377 the turkey and cold water and drain it , 14 00:00:36,377 --> 00:00:38,543 however , we've already done that . So 15 00:00:38,543 --> 00:00:40,766 we're gonna move on with our , the rest 16 00:00:40,766 --> 00:00:42,988 of our ingredients . First step , we're 17 00:00:42,988 --> 00:00:44,877 gonna grab our two tablespoons of 18 00:00:44,877 --> 00:00:47,043 cooking oil and I'll have you pour the 19 00:00:47,043 --> 00:00:49,155 oil on top and then chief , I'll have 20 00:00:49,155 --> 00:00:51,043 you rub the oil in all the little 21 00:00:51,043 --> 00:00:52,988 crevices . All right . So teamwork 22 00:00:52,988 --> 00:00:55,060 makes the dream work . Of course , a 23 00:00:55,139 --> 00:00:58,369 little bit . All rubbing in the oil . 24 00:00:58,380 --> 00:01:02,009 All right , you all right , I 25 00:01:02,020 --> 00:01:04,076 appreciate that . I appreciate you . 26 00:01:04,076 --> 00:01:06,242 Appreciate the support . All excellent 27 00:01:06,242 --> 00:01:08,576 job . Thank you . Thank you . Thank you . 28 00:01:08,576 --> 00:01:08,139 We're gonna move on to our dry 29 00:01:08,150 --> 00:01:10,400 seasonings . So for our first two 30 00:01:10,410 --> 00:01:13,279 seasonings , we have our half teaspoon 31 00:01:13,290 --> 00:01:16,000 of garlic powder and our half teaspoon 32 00:01:16,010 --> 00:01:18,389 of rosemary . So I'll have your 33 00:01:18,400 --> 00:01:20,622 Sprinkle bowls on top of the turkey and 34 00:01:20,622 --> 00:01:22,733 then chief I'll have you rub , rub it 35 00:01:22,733 --> 00:01:24,956 in . All right , I got my job down . My 36 00:01:24,956 --> 00:01:26,589 job is to rub hung up . 37 00:01:30,430 --> 00:01:33,720 All right . All right to rub on , rub 38 00:01:33,730 --> 00:01:36,370 it in . So our next two spices will be 39 00:01:36,379 --> 00:01:38,610 our half teaspoon of salt and our half 40 00:01:38,620 --> 00:01:41,349 teaspoon of pepper . It looks like more 41 00:01:41,360 --> 00:01:43,959 salt a little bit . Yeah , 42 00:01:44,970 --> 00:01:46,692 everyone loves salt . It makes 43 00:01:46,692 --> 00:01:48,914 everything taste better . Alright , for 44 00:01:48,914 --> 00:01:51,190 our next two spices we have onion 45 00:01:51,199 --> 00:01:54,150 powder . Oh yes . And we have a little 46 00:01:54,160 --> 00:01:55,019 bit of thyme 47 00:02:06,669 --> 00:02:09,250 for our last spice . We have one 48 00:02:09,259 --> 00:02:12,190 teaspoon of paprika . So we'll go ahead 49 00:02:12,199 --> 00:02:14,529 and Sprinkle that on there . Rub it in . 50 00:02:14,539 --> 00:02:16,817 Give us a little spice a little flavor . 51 00:02:16,817 --> 00:02:20,169 That's the eggs too . Yeah . Yeah , 52 00:02:20,179 --> 00:02:22,457 it's really good on top of double eggs . 53 00:02:22,457 --> 00:02:24,457 So we're gonna go ahead and put our 54 00:02:24,457 --> 00:02:26,623 turkey in our pan here . Ok ? Just set 55 00:02:26,623 --> 00:02:28,623 it right in there . Yes , sir . All 56 00:02:28,623 --> 00:02:30,846 right into the pan . You got the greasy 57 00:02:30,846 --> 00:02:33,012 hand . Yes , I got the greasy hand and 58 00:02:33,012 --> 00:02:35,179 we'll go we're gonna go ahead and grab 59 00:02:35,179 --> 00:02:37,401 the water . Yeah . Pour that around the 60 00:02:37,401 --> 00:02:39,457 turkey . The turkey . So what do you 61 00:02:39,457 --> 00:02:38,839 got to pour the water in there for me ? 62 00:02:39,830 --> 00:02:42,750 Um So the water it gives it uh make 63 00:02:42,759 --> 00:02:45,119 sure it doesn't dry out . So our turkey 64 00:02:45,130 --> 00:02:47,130 will go in the oven . Uh I have our 65 00:02:47,130 --> 00:02:50,460 oven set at 325 degrees this up and 66 00:02:50,470 --> 00:02:53,869 we'll cook it for from 2.5 hours to 3.5 67 00:02:53,880 --> 00:02:56,389 hours . Taking it out every 20 to 30 68 00:02:56,399 --> 00:02:58,621 minutes to make turkey . That was a lot 69 00:02:58,621 --> 00:03:00,566 bigger . Is there like a number of 70 00:03:00,566 --> 00:03:02,960 pounds per hour type thing ? Um , we 71 00:03:02,970 --> 00:03:04,914 would need to cook it a little bit 72 00:03:04,914 --> 00:03:07,190 longer . Yeah . Alright . 73 00:03:10,800 --> 00:03:13,179 Now that our turkey is all finished , 74 00:03:13,320 --> 00:03:15,431 we're gonna go ahead and temp , check 75 00:03:15,431 --> 00:03:18,509 it safety first . We'll grab our oven . 76 00:03:19,000 --> 00:03:21,020 It smells good . It looks good . It 77 00:03:21,029 --> 00:03:23,140 does smell good . Hopefully it tastes 78 00:03:23,140 --> 00:03:25,362 good . Wow . Look at that . What a fine 79 00:03:25,362 --> 00:03:27,418 job we did before we can eat it . We 80 00:03:27,418 --> 00:03:29,418 have to temp , check it , make sure 81 00:03:29,418 --> 00:03:31,585 it's safe to eat on the inside . So go 82 00:03:31,585 --> 00:03:33,862 ahead and stick a thermometer in there . 83 00:03:33,862 --> 00:03:36,320 It feels tender . All right is going up 84 00:03:36,720 --> 00:03:40,619 1 51 61 65 . All right , 85 00:03:40,630 --> 00:03:43,619 perfect . Perfect . Yeah , so we're 86 00:03:43,630 --> 00:03:45,690 gonna go ahead and take it out . You 87 00:03:45,699 --> 00:03:48,270 will pan out your perfect . Perfect . 88 00:03:49,149 --> 00:03:52,210 Now time to cut it up . We go . Hey , 89 00:03:52,220 --> 00:03:54,490 no one wants net in their turkey . No 90 00:03:54,589 --> 00:03:56,645 taste very good . We want to taste a 91 00:03:56,645 --> 00:03:58,478 good season that we put on there 92 00:03:58,478 --> 00:04:01,990 earlier too . Uh I'm sure uh that's a 93 00:04:02,000 --> 00:04:05,229 little bit smaller . Nice , 94 00:04:05,869 --> 00:04:07,925 nice cutting , sir . It looks good . 95 00:04:07,925 --> 00:04:09,869 Thank you . What color ? Excellent 96 00:04:10,119 --> 00:04:12,341 smell . Oh , smells great . I was gonna 97 00:04:12,341 --> 00:04:14,286 be a surgeon and I decided to be a 98 00:04:14,286 --> 00:04:16,341 pilot . Well , I think he would have 99 00:04:16,341 --> 00:04:18,619 made a very good turkey surgeon . Yeah , 100 00:04:19,160 --> 00:04:20,299 a leg amputated . 101 00:04:23,359 --> 00:04:26,250 Yeah , looks good . Looks good . And 102 00:04:26,260 --> 00:04:28,482 there we have it , our roasted turkey . 103 00:04:28,609 --> 00:04:30,720 Um , you can , you can taste some for 104 00:04:30,720 --> 00:04:33,059 yourself . Uh , if you come on down to 105 00:04:33,070 --> 00:04:35,470 the Magellan dine facility , come 106 00:04:35,480 --> 00:04:37,929 holiday meal and thank you for coming . 107 00:04:38,049 --> 00:04:40,271 Thank you . Thank you for having us . I 108 00:04:40,271 --> 00:04:42,549 mean , you are a great instructor . Uh , 109 00:04:42,549 --> 00:04:44,771 we learned a lot here , I think now I'm 110 00:04:44,771 --> 00:04:46,827 very prepared to go home and cook my 111 00:04:46,827 --> 00:04:46,494 turkey for Thanksgiving . And , uh , 112 00:04:46,505 --> 00:04:48,945 and I look forward to going by the DAC 113 00:04:49,114 --> 00:04:51,336 and , uh , and having some turkey . See 114 00:04:51,964 --> 00:04:53,834 you , we'll see you there .