{"id":6980,"date":"2016-11-21T14:44:30","date_gmt":"2016-11-21T19:44:30","guid":{"rendered":"http:\/\/www.thet3trader.com\/?p=6980"},"modified":"2020-11-22T20:26:42","modified_gmt":"2020-11-23T01:26:42","slug":"chef-scott-redler-shares-secret-turkey-recipe","status":"publish","type":"post","link":"https:\/\/blog.t3live.com\/2016\/11\/21\/chef-scott-redler-shares-secret-turkey-recipe\/","title":{"rendered":"Chef Scott Redler Shares His Secret Turkey Recipe"},"content":{"rendered":"<p>Family + friends + food + football + fitness (say that 10 times quick!) makes Thanksgiving one of my favorite holidays.<b> <br clear=\"none\" \/><\/b><\/p>\n<p>Last year,\u00a0I published my special Thanksgiving turkey recipe, but it got lost in our transition to a new tech platform.<\/p>\n<p>My team managed to dig it up, so we're putting it out again for you just in time to go food shopping.<\/p>\n<p>I cook like I trade, and I trade like I cook.<\/p>\n<p>I keep things simple, and I go with what works.<\/p>\n<p>I\u2019ve been using this recipe since my parents moved to Florida 10 years ago, and it\u2019s what I\u2019ll be serving them this Thursday afternoon.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients List<\/strong><\/span><\/p>\n<ul>\n<li>Turkey<\/li>\n<li>3-4 long celery sticks<\/li>\n<li>2 sticks of butter<\/li>\n<li>2 oranges<\/li>\n<li>3-4 lemons<\/li>\n<li>4 whole onions<\/li>\n<li>3 big hunks of garlic<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Paprika<\/li>\n<li>Ms. Dash seasoning<\/li>\n<li>1 can of pineapples<\/li>\n<li>1 jar of orange or apricot jam<\/li>\n<\/ul>\n<p>The quantity of ingredients depends on the size of your turkey. Just scale up or down as you see fit.<\/p>\n<p dir=\"ltr\">We usually get a frozen 20-pounder.<\/p>\n<p dir=\"ltr\">And oh yeah &#8212; make sure you have a quality\u00a0knife! It will make your life a lot easier. <strong><a href=\"https:\/\/www.amazon.com\/Victorinox-Fibrox-45520-Frustration-Packaging\/dp\/B008M5U1C2\/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1479758029&sr=1-5&keywords=chef%27s+knife\">This Victorinox<\/a><\/strong> is a good one.<\/p>\n<p dir=\"ltr\">I\u2019ll take the bird out of the freezer <span class=\"aBn\" tabindex=\"0\" data-term=\"goog_1291864672\"><span class=\"aQJ\">Monday<\/span><\/span> morning so it will be defrosted by <span class=\"aBn\" tabindex=\"0\" data-term=\"goog_1291864673\"><span class=\"aQJ\">Wednesday<\/span><\/span> evening when I do my prep work.<\/p>\n<p dir=\"ltr\">You know me.<\/p>\n<p dir=\"ltr\">Whether I'm trading, running, or cooking, I never show up for battle unprepared.<\/p>\n<p dir=\"ltr\">If you prepare properly the day before Thanksgiving, you'll get better results with less stress on Thanksgiving&#8230; just like in trading!<\/p>\n<p dir=\"ltr\">I\u2019ll dice up 4 whole onions and 3 big hunks\u00a0of garlic, and toss them in a large bowl.<\/p>\n<p><b><\/b>I then add salt, pepper, paprika, some Mrs. Dash seasoning, and mix it all up.<\/p>\n<p><b><\/b>Then, I\u2019ll stuff it into the turkey.<\/p>\n<p><b><\/b>I\u2019ll also put half a can of pineapples in there, and jam a stick of butter right in the middle of all.<\/p>\n<p dir=\"ltr\">Then, I pour some orange juice and lemon juice over the turkey skin &#8212; just enough to get it wet.<\/p>\n<p><b><\/b>In a separate bowl, I\u2019ll mix up more salt, pepper, and paprika for the skin.<\/p>\n<p>I spread it all over, making sure to get in all the nooks and crevices. Don't be cheap!<\/p>\n<p><b><\/b>Then, I\u2019ll wrap the turkey in a big bag and leave\u00a0it in the refrigerator overnight.<\/p>\n<p><b><\/b>On Thanksgiving morning, I\u2019ll cut a few long celery sticks in half and put them on the bottom of the pan.<\/p>\n<p><b><\/b>Then, I take the turkey out of the bag and place it on the pan.<\/p>\n<p><b><\/b>There will be a lot of juice in the bag.<\/p>\n<p>Transfer it to the bottom of the pan, and be careful not to spill any. It's a real pain to clean up!<\/p>\n<p><b><\/b>Then I\u2019ll mix up more salt, pepper, and paprika, and sprinkle it on top of the turkey.<\/p>\n<p><b><\/b>Now it's time to stick the bird in the oven.<\/p>\n<p><b><\/b>After an hour, start basting it every 15-20 minutes. Take juices from the cavity and squeeze it on top of the turkey.<\/p>\n<p dir=\"ltr\">Also, rotate the pan every hour or so.<\/p>\n<p><b><\/b>It should take about 4 hours to cook. Just follow what your meat thermometer says.<\/p>\n<p><b><\/b>When there is about 20 minutes to go, pour a jar of orange or apricot jam in a bowl, and add a softened stick of butter to it.<\/p>\n<p>Mix it together, and brush the turkey with it.<\/p>\n<p><b><\/b>Stick the turkey back in, but keep a close eye on it. We want a nice crispy skin, but we don't want to burn it.<\/p>\n<p><b><\/b>Once the turkey\u2019s done, take it out and let it sit for an hour before you carve it.<\/p>\n<p>By the way, if you're not experienced in the art of carving up a turkey, here's a good video that will help you get it right.<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/939uGzs484M\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><b><\/b>Delay your carving as long as you can &#8212; turkey tastes best just\u00a0when it\u2019s cut!<\/p>\n<p><b><\/b>If you give this recipe a shot, take a picture, post it on Twitter, and tag me (<strong><a href=\"http:\/\/twitter.com\/reddogt3\" target=\"_blank\" rel=\"noopener noreferrer\" shape=\"rect\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=en&q=http:\/\/twitter.com\/reddogt3&source=gmail&ust=1479843123972000&usg=AFQjCNGGt3oEiPWm0rZMCV0zAjh4UUNPqw\">@reddogT3<\/a><\/strong>) so I can see it!<\/p>\n<p><b><\/b>Have a great week, and an even better Thanksgiving!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Family + friends + food + football + fitness (say that 10 times quick!) makes Thanksgiving one of my favorite holidays. Last year,\u00a0I published my special Thanksgiving turkey recipe, but it got lost in our transition to a new tech platform. My team managed to dig it up, so we&#8217;re putting it out again for you just in time to go food shopping. I cook like I trade, and I trade like I cook. I keep things simple, and I go with what works. I\u2019ve been using this recipe since my parents moved to Florida 10 years ago, and it\u2019s what I\u2019ll be serving them this Thursday afternoon. Ingredients List Turkey 3-4 long celery sticks 2 sticks of butter 2 oranges 3-4 lemons 4 whole onions 3 big hunks of garlic Salt Pepper Paprika Ms. Dash seasoning 1 can of pineapples 1 jar of orange or apricot jam The quantity of ingredients depends on the size of your turkey. Just scale up or down as you see fit. We usually get a frozen 20-pounder. And oh yeah &#8212; make sure you have a quality\u00a0knife! It will make your life a lot easier. This Victorinox is a good one. I\u2019ll take the bird out of the freezer Monday morning so it will be defrosted by Wednesday evening when I do my prep work. You know me. Whether I&#8217;m trading, running, or cooking, I never show up for battle unprepared. If you prepare properly the day before Thanksgiving, you&#8217;ll get better results with less stress on Thanksgiving&#8230; just like in trading! I\u2019ll dice up 4 whole onions and 3 big hunks\u00a0of garlic, and toss them in a large bowl. I then add salt, pepper, paprika, some Mrs. Dash seasoning, and mix it all up. Then, I\u2019ll stuff it into the turkey. I\u2019ll also put half a can of pineapples in there, and jam a stick of butter right in the middle of all. Then, I pour some orange juice and lemon juice over the turkey skin &#8212; just enough to get it wet. In a separate bowl, I\u2019ll mix up more salt, pepper, and paprika for the skin. I spread it all over, making sure to get in all the nooks and crevices. Don&#8217;t be cheap! Then, I\u2019ll wrap the turkey in a big bag and leave\u00a0it in the refrigerator overnight. On Thanksgiving morning, I\u2019ll cut a few long celery sticks in half and put them on the bottom of the pan. Then, I take the turkey out of the bag and place it on the pan. There will be a lot of juice in the bag. Transfer it to the bottom of the pan, and be careful not to spill any. It&#8217;s a real pain to clean up! Then I\u2019ll mix up more salt, pepper, and paprika, and sprinkle it on top of the turkey. Now it&#8217;s time to stick the bird in the oven. After an hour, start basting it every 15-20 minutes. Take juices from the cavity and squeeze it on top of the turkey. Also, rotate the pan every hour or so. It should take about 4 hours to cook. Just follow what your meat thermometer says. When there is about 20 minutes to go, pour a jar of orange or apricot jam in a bowl, and add a softened stick of butter to it. Mix it together, and brush the turkey with it. Stick the turkey back in, but keep a close eye on it. We want a nice crispy skin, but we don&#8217;t want to burn it. Once the turkey\u2019s done, take it out and let it sit for an hour before you carve it. By the way, if you&#8217;re not experienced in the art of carving up a turkey, here&#8217;s a good video that will help you get it right. Delay your carving as long as you can &#8212; turkey tastes best just\u00a0when it\u2019s cut! If you give this recipe a shot, take a picture, post it on Twitter, and tag me (@reddogT3) so I can see it! Have a great week, and an even better Thanksgiving!<\/p>\n","protected":false},"author":4,"featured_media":5902,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[14,418,419,420],"class_list":["post-6980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-uncategorized","tag-scottredler","tag-scott-redler-turkey-recipe","tag-turkey","tag-turkey-recipe"],"_links":{"self":[{"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/posts\/6980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/comments?post=6980"}],"version-history":[{"count":1,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/posts\/6980\/revisions"}],"predecessor-version":[{"id":52493,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/posts\/6980\/revisions\/52493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/media\/5902"}],"wp:attachment":[{"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/media?parent=6980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/categories?post=6980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.t3live.com\/wp-json\/wp\/v2\/tags?post=6980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}