That Dude Can Cook Turkey Notes

That Dude Can Cook Turkey on YouTube

After butchering the turkey into pieces, salt well and rest for an hour in the fridge.

Divide the turkey onto two trays so that there is room between pieces.

Pat dry and spray with avocado oil.

Cook turkey at 400 degrees until breast is 145 degrees (about 30-35 minutes--take out wings at this time as well) and thigh is 181 degrees (about 1 hour 7 minutes).

Rest on a rack for 20 minutes.

Turkey Stock: 

1 turkey carcass oiled, salted and roasted (400 degrees, after 45 minutes, flip pieces, add two halved onions with oil, and cook another 30 minutes) 

enough water to cover the bones by a few inches 

 3 carrots peeled and sliced in half 

2 yellow onions halved and roasted 

8 sprigs fresh thyme 

20 whole peppercorns 

salt to taste 

Rosemary salt recipe: 

1 cup kosher salt 

14 sprigs of rosemary stripped 

8 sprigs sage stripped 

3-5 cloves of garlic (3 if they are big and 5 if small) 

1 lemon zested 

Rosemary salt weighted recipe 

250 grams of kosher salt 

8 grams of fresh sage leaves 

16 grams fresh rosemary leaves 

20 grams of fresh garlic 

3 grams of fresh lemon zest 

Turkey Gravy: 

4 oz unsalted butter 

1/2 cup + 1 tbsp all-purpose flour (cook until the roux is about the same color as the stock) 

5 1/2 cups Turkey stock (add a little at a time, whisking well each time) 

2 tsp black pepper 

1 1/2 tsp Rosemary salt 

2 tsp marmite 

1 Turkey neck meat removed and chopped

Large Batch Ground Beef (in the oven)

To cook a large batch of ground beef (6 lbs from Costco):

Heat oven to 300 degrees.

In a large cast iron Dutch oven, place the ground beef, salting as you go, 1 teaspoon kosher salt per pound of beef. Cover and put in the oven.

After 30 minutes, remove from oven and stir and break up the beef. Cover and put back in the oven.

Repeat until the meat has cooked for 1 1/2 hours. It should be done (160 degrees).

Put drained beef into freezer bags. One pound of cooked beef will be about 13 ounces.

Jalapeno Poppers

This should make enough for about 5 jalapenos.

4 oz cream cheese, room temp

1/8 teaspoon salt

pinch pepper

1/2 cup small grated cheddar cheese

3 oz bacon, cooked and chopped

Preheat oven to 400 degrees. Halve the jalapenos lengthwise and spoon out and discard the seeds and membranes.

Combine the above ingredients in a bowl. 

Fill the jalapeno halves to sit level with the sides.

Place the stuffed jalapenos on a a baking sheet (or in a pie plate) and bake for 15-20 minutes, or until the cheese melts golden in color.

Serve jalapeno poppers warm or at room temperature.

Mississippi Pot Roast

Brown a 3 lb chuck roast

Put it in a crockpot with:

Packet of Ranch Seasoning

Packet of Au Jus Gravy Seasoning

1/2 stick of butter, cut up

5-6 pepperoncini

Cover and cook on low for 8 hours.

But really, just buy good quality chuck roast (Costco) and salt it well, put it in the crockpot and cook eight hours. I like cutting the roast into smaller pieces. (8/15/2025)

Low Carb, Keto, Carnivore

"Healthier" Recipes

Egg White Rolls - but it makes way too much, and really, why?

Chicken Stock

No-Splatter Burger Patties

Hard Boiled Eggs (and how to devil them)

Low Carb Sandwich Fillings

What to do with

Beef

Mississippi Pot Roast 

Hamburger

Bobotie (replace the bread mixture with cooked butternut squash)

Picadillo

Taco-Stuffed Zucchini Boats

Rotisserie Chicken

Chicken Salad (Chick-fil-A)

Chicken Tots (minus the tots)

Pork

Egg Roll in a Bowl (leave out wontons)

Three Cheese Ham Involtini

Egg

Carmelized Cream Eggs

Shakshuka

Turkey

Shawarma-Spiced Roast Turkey Breast

Jerk Roast Turkey

That Dude Can Cook Day Ahead Turkey

Kelly Hogan's Easy Recipes (first 7 are here @ 12:30)

Big 'ol fatty cheap chuck roast put in a crockpot in the morning, done that evening.

Great Value 100% Beef Burgers 80/20: 4 frozen, in an air fryer, 8 minutes, 400 degrees

Any steak, sear each side, eat

Eggs, scramble, fry

Chicken Wings, thawed, on a lined cookie sheet, 30 minutes, 365 degree oven

Large Bone-in Skin-on chicken thighs about 21 minutes in air fryer, flipped half-way

Chunks of steak or flanken ribs, air fryer, 7 minutes, 400 degrees

Most any meat, 7 minutes, 400 degrees

New York Strip, air fryer, 6 minutes

Carnivore ice cream: 3 cups heavy cream, 3 eggs yolks, pinch of salt

Ribeye Rach

2 lb ground beef/.25-.5 chopped bacon (uncooked)/2 eggs/1 cup parm/1/2 c crushed pork rinds/1/2 finely minced onion/3 cloves crushed garlic/salt and pepper to taste

Blueberry Rhubarb Crumble

Preheat oven to 350 degrees.

Filling:

In a bowl, whisk:

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup quick oats

1 teaspoon flour

1 pinch ground cinnamon

Add:

1 cup chopped rhubarb

1 cup blueberries

Mix to combine and pour into a small baking dish

Topping:

In a bowl, whisk:

1/2 cup flour

1/3 cup oats

2 Tablespoons brown sugar

1 pinch cinnamon

1 pinch nutmeg

Add:

1/4 cup melted butter

Mix to combine and sprinkle over the filling.

Drizzle an additional 1/4 cup of melted butter over the top.

Bake in preheated oven until golden and bubbling, 20-30 minutes.

Cool for 5 minutes before serving.

Great topped with vanilla ice cream.

Bee Sting Delight (no-bake dessert)

8 oz cream cheese, room temp

8 oz heavy cream (whipped with 2 Tablespoons sugar)

2 oz sliced almonds (toasted about five minutes over medium heat in a skillet) divided - 1-oz for crust, 1-oz to sprinkle on top)

6 whole graham cracker sheets

1/2 teaspoon kosher salt (divided - 1/4 t for crust, 1/4 t for filling)

6 Tablespoons unsalted butter, melted

1 1/2 cups cold whole milk (divided 3/4 cup, then 3/4 more for filling)

1/4 cup honey (plus a little more to drizzle when serving)

1 (3.4-ounce) box instant vanilla pudding mix

• Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other.

• Break graham crackers into a food processor. Add 1-oz toasted almonds, and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, 12-15 (1-second) pulses.
• Drizzle melted unsalted butter over the crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
• Transfer the mixture to the baking pan. Press into edges and corners to make an even layer. Refrigerate while making the filling.

• Wipe out the food processor with a damp paper towel.
• In the food processor, process 8 ounces room temperature cream cheese, 3/4 cup milk, 1/4 cup honey, and 1/4 teaspoon kosher salt, about 2 minutes, scraping down the sides as needed.
• Transfer mixture to a large bowl. Whisk in the remaining 3/4 cup milk and box of instant vanilla pudding until smooth.
• Let sit until thickened, about 5 minutes.
• Gently fold in 1 cup of the whipped cream until just combined.

• Dollop the cream cheese mixture over the crust and spread into an even layer.
• Dollop the remaining 2 cups of whipped cream on top and spread into an even layer.
• Cover and refrigerate for at least 4 hours or up to overnight.

• To serve, sprinkle the remaining almonds over the top, then drizzle with honey.