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Friday, November 7, 2008
How to Cook a Turkey: Part 1 - A No-Fail Method for People that Would Rather Watch Football than Wash Dishes
One of the secrets is a flavored butter under the skin. You can see that recipe here. You can tweak this any way you want, as the possibilities are endless. This video recipe for prepping and roasting the turkey is just part 1, and will conclude with how to make the gravy in part 2.
Be sure you buy a meat thermometer before thanksgiving. It is the most important tool in the kitchen that day. Other than that, you probably have everything needed, and yes, this method will work with the ubiquitous foil roasting pans.
So, proceed with confidence, joy, and the knowledge that since you're the one cooking the turkey, you won't have to wash any dishes! Even if this is your first time, don't play scared, this will work. There is nothing to fear, but the fear of dry turkey itself. Enjoy!
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp poultry seasoning (fresh, not from 1997)
2 onions
3 ribs celery
2 carrots
3 rosemary sprigs
1/2 bunch sage
1 bay leaf
1 stick butter, or a flavored butter recipe
149 comments:
hmmm, something's up, you said to roast it at 325 at exactly 3:25 into the video. Timing's everything, no?
- November 7, 2008 at 4:48 PM
I'm moving the 15th of november and my new house doesn't have an oven xD help?
any alternative turkey recipe you could recommend? - November 7, 2008 at 5:07 PM
I've heard that a brine is the best way to ensure a moist turkey. What about a brine PLUS flavored butter under the skin??
- November 7, 2008 at 5:29 PM
What a great and perfect way of starting to share the holiday spirits! I was really hoping you would do some holiday recipes, and viola~ Thanks a lot and I look forward to seeing more awesome holiday recipes! Thanks!
-D.W. - November 7, 2008 at 5:42 PM
- Chef John said...
brines are great, but I usually don't have the room or patience to do one. Besides this is really juicy... I mean I don't want it too great.
You can grill a turkey i've heard, but i'd just buy a cooked one, or make turkey sandwiches. - November 7, 2008 at 5:48 PM
- Chef John said...
Bill, you really need to watch more closely. ;)
- November 7, 2008 at 5:53 PM
Thank you so much, this comes in true time of need. I'll be cooking my first turkey this year, and after watching this video, I'm confident to say I'm only half as scared as before.
- November 7, 2008 at 6:02 PM
- Charlemange said...
This is similar to how I do it except I roast the turkey upside down halfway, then flip it over to brown the breast meat.
I just had turkey this week, so I am thinking of doing a capon for T Day. - November 7, 2008 at 6:11 PM
where is part two about the gravy,and is it better to ckook the turkey breast down,for more moisture?
- November 7, 2008 at 6:37 PM
- Chef John said...
Geez, I just posted part one like a few minutes ago! You want a foot rub while you wait?
Cooking upside down does let the fat drip over the breast, but I like the look of the breasts up and displayed proudly. Some turn it halfway through, but that's a trip to the ER waiting to happen. - November 7, 2008 at 7:10 PM
- Charlemange said...
but...I am invincible!
- November 7, 2008 at 10:21 PM
- Angie ^i^ said...
I typically make my turkey in a bag (don't fuss please), but this Thanksgiving I'm planning on cooking it your way. My question is, in the bag there is a LOT of broth. I use that broth in my stuffing. With your method, will it yield at least two cups of broth?
BTW, it looks YUMMY!! I can't wait until Turkey day!! hehe - November 7, 2008 at 11:28 PM
- Chef John said...
maybe add an inch of water, but I usually get at least 2 cups.
- November 8, 2008 at 12:35 AM
you forgot to show we numbskulls where the thigh is so we'll know where to stick the thermometer. do you think we're smart or something?
- November 8, 2008 at 1:13 AM
- Chef John said...
its the part that's not the breast, wing, or leg. the fat wide part by the knee. Havent you ever seen a chicken thigh?? Have a friend show you.
- November 8, 2008 at 2:00 AM
Chef John this video seems to be sticking at 1.30...tried it a few times now. Can you look into this please?
- November 8, 2008 at 10:01 AM
I've been following this blog all along, even through a couple of name changes, and FINALLY, Chef John does a turkey! You make it look easy and "As Always, Enjoy!"able.
- November 8, 2008 at 3:41 PM
- Chef John said...
Well, I hope you enjoy it. I wasn't trying to duck this topic.
- November 8, 2008 at 3:43 PM
- anugrah15 said...
hi chef john....i've been loyally following your blog for the past one year...and u'd better pay me coz i'm a walking-and-talking advertisement for this blog..lol...and this is my first comment...i want to say i just love your sense of humor...lol..."THEY'RE CHICKEN!!"..makes watching u even better...!!!
- November 9, 2008 at 12:38 AM
Chef John,
Please don't leave us with just a cooked a turkey and gravy. I am afraid I might feast like a cave man if you don't show me how to carve one. - November 9, 2008 at 10:40 AM
- Greg said...
Looks good but can you post a Vegan version using a Tofurkey?
Just kidding... - November 9, 2008 at 11:17 AM
I have been cooking turkey for many years now & have always done the roasting then the foil, but your way makes much more sense. That way the browned skin doesn't get moist when covered up at the end. Stays crisp! Thanks for the tip. Old dogs can learn new tricks.
Luckily I won't be cooking turkey this year, traveling.
Luisa Vacaville - November 9, 2008 at 12:49 PM
Hi Chef John, What are your thoughts on beginning with searing the outside of the turkey for about 20 mnutes at 425 degrees and then roasting covered at 325 for the remainder?
- November 9, 2008 at 7:09 PM
- Chef John said...
sure, that works. This was for beginners so i kept it to a minimum of steps.
- November 9, 2008 at 9:28 PM
I am so very happy to have found your site! Thank you for all your recipe videos. I have many cookbooks and enjoy cooking but already your site is making me a better cook! My husbands favorite meal is turkey dinner and today I made it for our famlies dinner. He has always been happy with the turkeys I've cooked, and today at times I was like "why and I makeing this butter mixture?" "why do I have my hand under the turkeys skin" *yuck*. But now I know why; tonight he, my brother and his wife, and my 7 year old all RAVED about the bird. And my husband said he will never be able to eat a turkey cooked by anyone else! :) I've always cooked them to 180 (what my meat therm suggested) in the past and I could not believe the difference that made as well.
- November 19, 2008 at 12:26 AM
- Sandrita said...
I'll be cooking my first turkey this year; I am so very happy to have found your site! Thank you for all.
Sandra G. - November 20, 2008 at 10:43 AM
We need to cook the turkey in a roaster oven.
How would I adjust the time etc? - November 21, 2008 at 7:48 AM
- Chef John said...
what's a roaster oven? don't think I've used one before.
- November 21, 2008 at 11:05 AM
- Unknown said...
Ok, I hate to ask, but the family vetoe'd the full bird and we just have two of those "breasts" this year.
Can any of this magic (part 1 or 2) be transferred to a Thanksgiving breast fest? (ahem)
Thanks! - November 21, 2008 at 10:33 PM
- Chef John said...
"vetoe'd the full bird" What?
Yes, just put the butter under the skin and roast to 160 F. - November 21, 2008 at 11:54 PM
- Unknown said...
Nobody eats dark meat, so in a bid to save money and "mess" for a large group of people they opted for the equivalent of a giant chicken nugget ;-)
Thanks for the suggestion! - November 22, 2008 at 9:48 AM
What kind of turkey should I used for your recipe? Should I use one that has been already injected with chicken broth and and with a sodium solution or an organic turkey?
- November 23, 2008 at 3:23 AM
- Chef John said...
Not sure if you have to get an organic one which can be super pricey. Look for ones that say "all natural." There are lots of comparisons online, so google it to get more info.
- November 23, 2008 at 1:20 PM
What size did you used for the pan where you baked the turkey?
I want to thank you for sharing your recipe, this is going to be my first time baking a turkey and your recipe seems pretty easy and good. - November 23, 2008 at 4:29 PM
What size did you used for the pan where you baked the turkey?
I want to thank you for sharing your recipe, this is going to be my first time baking a turkey and your recipe seems pretty easy and good. - November 23, 2008 at 4:29 PM
- Chef John said...
it was a 11 x 14 backing dish, but the foil pans from the market work as well for this recipe.
- November 23, 2008 at 7:13 PM
I really enjoy your cooking videos! Thank you. Question..gravy..last year we cooked (i watched my mom) the turkey and we had very little cooking liquid..i mean very little. Your gravy recipe calls for 3 cups of cooking liquid..what to do if i only have 1/2 of liquid or so? we did not put butter under skin last year. Sorry for such a simple question...absolute novice! I am cooking turkey this year solo! - November 24, 2008 at 8:37 AM
- Chef John said...
If you prep the bottom of the pan like I did with the veggie and a few cups of water, you should get a few cups, but it really doesn't matter because you have the turkey stock already made with the neck. Good luck, have fun, and don't try too hard.
- November 24, 2008 at 12:10 PM
If I used a pan with a rack do I still put the vegetables on the bottom of the pan?
- November 24, 2008 at 3:08 PM
- Chef John said...
not unless you want flavor! They are there for more than a rack.
- November 24, 2008 at 3:41 PM
- November 24, 2008 at 7:53 PM
- Chef John said...
u can use either, to taste
- November 24, 2008 at 8:51 PM
What salt did you used for your compound butter? I know you said I could use either, but which one do you recommend?
- November 25, 2008 at 12:06 AM
- Chef John said...
i use kosher for everything. so i say that one
- November 25, 2008 at 12:47 AM
- DeLynn said...
you said you had rosemary in your butter, but it's not in the recipe link you provided. I love rosemary, so should I substitute the thyme or sage for rosemary? please help!
love your site! - November 26, 2008 at 3:12 AM
- Chef John said...
use all three! The recipe is just for proportions. You can use all 3 and it will be even better.
- November 26, 2008 at 3:19 AM
- Unknown said...
Good news! I have permission to fry the turkey breasts up, and a neighbor to assist and provide equipment; question, can I still use the compound butter, or am I cruisin for a bruisin (or burning)?
Thanks!! - November 26, 2008 at 11:13 AM
- Chef John said...
not needed for deep frying. would just leak out and burn in the oil.
- November 26, 2008 at 12:10 PM
- DeLynn said...
Chef, thanks for replying. I'm about to get started on the turkey recipe. I'm cooking it for my boyfriend's family. I hope I don't F it up!!! My future mother-in-law says "There's always Furr's!"
Happy Thanksgiving! This year I'm thankful for CHEF JOHN!!!! - November 26, 2008 at 10:04 PM
my flavored butter didn't stick well to the outside of the turkey - what did i do wrong?
- November 27, 2008 at 8:36 AM
- Chef John said...
The turkey was wet. Pat dry with towels and try again, as the butter warms from your hands rubbing it will start to smear. Its not a big deal though, because the important butter is under the skin.
- November 27, 2008 at 10:17 AM
- justin said...
I follow this recipe, except I brined it last night and i also covered the turkey with bacon.
Is the bacon and the butter mixture a little too much? Or will it just add to the awesomeness? - November 27, 2008 at 3:31 PM
- Chef John said...
Youre about to find out, then we'll both know! I've never heard of bacon not making something better. ;)
- November 27, 2008 at 3:53 PM
I am trying your recipe as I type and im so excited. One small problem though i couldn't find a bay leaf what can i replace it with? Thank You Happy Thanksgiving =]
- November 27, 2008 at 6:09 PM
- Chef John said...
Well, I'm sure this is too late, but you can leave the bay leaf out.
- November 27, 2008 at 9:08 PM
- Scott said...
Chef John,
Let me preface by saying that I'm completely clueless when it comes to cooking and currently living in another country. The idea of making a Thanksgiving turkey this year seemed crazier than ever.
However, thanks to your video recipes, the Turkey and mashed potatoes turned out perfectly. You are absolutely right, anyone anywhere can do this!
Thank you for making this site, you've done a wonderful job.I figured I'd stop by and tell you to keep up the good work and to let you know that you now have a fanbase here in Córdoba, Spain.
Take care and good luck. - November 28, 2008 at 8:35 AM
I made my turkey using your recipe and my husband liked it alot, my only problem was that it was a bit dry, can you tell me what I did wrong?
- November 29, 2008 at 9:42 PM
- Chef John said...
dry can only happen from overcooking. How is another question. Did you use a thermometer?
- November 29, 2008 at 10:53 PM
- Angie ^i^ said...
Chef John, my 17 year old daughter, who rarely eats enough to feed a mouse, LOVED your turkey! She didn't want to stop eating it and just about popped!! She was like: "Mom, it's soooooooooo good"! Needless to say, I'll be making it this way from now on! It was excellent! Aromatic, moist, and totally out of this world yummy!!!
Thank you so much!!!! - November 29, 2008 at 11:05 PM
Can you use this recipe to make chicken too?
- December 20, 2008 at 2:59 PM
Can you use this recipe to make chicken too?
- December 20, 2008 at 3:00 PM
- Chef John said...
Yes! I have a video on the site for "ultimate roast chicken" check it out!
- December 20, 2008 at 4:26 PM
haveever tried fried turkey? AMAZING!!!!!
- November 16, 2009 at 3:23 PM
I have to work on Thanksgiving day and ideally would like the turkey in by noon, but will be working until after 1pm. Would I be able to prepare the turkey the night before and have my boyfriend put it in the next day? As in loosening the skin and adding the butter underneath, and outside the skin aswell as seasoning the turkey. And then just have to veggies prepared and stored in a ziploc with very specific directions as to how it all goes together for him? I'm worried if I wait until after work the turkey won't be finished until pretty late. - October 9, 2010 at 11:45 PM
- ME said...
I have to say this is the best turkey recipe I have found. I have used this the past two years, and each year it gets better. Thank you for helping me make a wonderful turkey for our international neighbors. AMAZING!!
- November 14, 2010 at 5:54 AM
How will this work with an 18 pound turkey? I hope I didn't bite off more than I could chew I gotta serve 6 people with an 18 pounder. Obviously I shouldn't cook this in a foil pan. what are your thoughts?
- November 21, 2010 at 1:32 AM
- Chef John said...
an 18 pound turkey works great! So is a foil pan. I've used them many times.
- November 21, 2010 at 2:44 AM
Did you get any feedback over the past year on brined turkeys with the addition of herbed butter under the skin?
- November 22, 2010 at 4:36 PM
- Chef John said...
No, but I'm sure it would work great!
- November 22, 2010 at 4:43 PM
Hello, I am going to try this and pray it looks and tastes as good as yours. Thanx wish me luck
- November 23, 2010 at 7:54 PM
- Social Communications said...
I made this today. It was my first time ever cooking a turkey. I have heard many compliments today, and several told me it was the best turkey they ever had. Thank you so much for all the work in creating this blog post and video! Happy Thanksgiving.
- November 25, 2010 at 9:39 PM
I would like to thank you for this very informative video (part 1-2); the turkey came out amazingly delicious and juicy my family and guests were amazed and devoured it :D
This was also my first time cooking a turkey by the way, thanks again :) - November 26, 2010 at 12:26 AM
Do you do anything special with the mirepoix or you just serve it with the meat?
- December 17, 2010 at 4:52 PM
- Chef John said...
You can, but it's usually discarded
- December 17, 2010 at 6:33 PM
My butter is much darker than yours. When you say 1 tbsp of pepper, it's before or after you ground it?
I'm afraid the taste of the butter might be a bit strong, will it become milder once cooked? - December 23, 2010 at 11:06 PM
Awesome recipe and this was my first turkey ever and everybody loved it. Very juicy and it was actually not that hard to make. Just watched your video and took my time. Also the gravy turned out great, but I think I bought a turkey who ran around a lot because I hardly skimmed any fat off the liquid in the pan. Thanks again!
- December 25, 2010 at 5:31 PM
Awesome recipe, getting ready to cook it soon. I don't suppose you have the instructions written down in recipe format anywhere? I want to avoid continually replaying this video lol.
- November 8, 2011 at 9:44 PM
- Chef John said...
I don't! I want people to write the recipe down themselves and make it their own. Enjoy!
- November 8, 2011 at 9:56 PM
- Ashley said...
I made my first turkey two years ago using this recipe and everyone loved it. I have the turkey assignment again this year and am using your recipe for sure. Thanks so much.
Everyone also loved your cibatta bread I made. Thanks for the great recipe videos! - November 16, 2011 at 11:52 PM
- Boddokito said...
Thank you sooooo much!!! You make it look so easy, this year I'm going to cook my very first turkey following your instructions ;)
- November 17, 2011 at 3:01 PM
This year would be my first to make a turkey. So reading the previous comments there's one that caught my attention, so would it be better to cover the turkey with bacon than with foil. Would I still have that juicy tender turkey that im praying for?
- November 19, 2011 at 12:06 PM
Just wondering, how big was the turkey you used?
- November 20, 2011 at 5:54 PM
love your videos, can you tell me how far in advance the butter can be made want to do as much prep in advance as possible
- November 21, 2011 at 4:53 PM
and one more question, i cannot find the 5 spice anywhere is there a combination of spice i can use to replace it or just leave it out?
- November 21, 2011 at 9:06 PM
I'm cooking my turkey in an electric roaster because I only have one oven & need it for other dishes. Will this recipe work well in a roaster? If so, what temperature should I roast the turkey at? Does the length of time for roasting a turkey in a conventional oven apply to an electric roaster?
- November 22, 2011 at 12:50 AM
- Chef John said...
butter can be made days ahead and it will be fine.
I've never used a roaster, so i have no idea!
Here is a recipe for Chinese 5-Spice: http://busycooks.about.com/od/homemademixes/r/chinese5spicmix.htm - November 22, 2011 at 1:51 AM
you mention cooking the turkey 18 minutes per pound and i bought an 18 pound turkey. i'm no math wiz but that is 5 hours and 24 minutes. Others have mentioned a shorter time so i wanted to confirm the cooking time of 5 hours and 24 minutes. I'll use the meat thermometer to get to the right temp but just wanted to confirm.
- November 22, 2011 at 12:01 PM
First year making a turkey, crossing my fingers!
What do you do with the liver, I noticed you didn't put it into the pot with heart, gizzard?
Also, can you prep the turkey with butter 2 days ahead? - November 22, 2011 at 12:20 PM
- Chef John said...
jersey, I've update the time above to 15 - 18 m/pound, so you may be between 4 1/2 and 5, but like you said, use the thermometer.
kate, I don't use the liver in the gravy as the taste to too strong for me and most people. - November 22, 2011 at 12:50 PM
- Katya said...
Thanks, Chef! Can you prep the turkey with butter 2 days ahead?
- November 22, 2011 at 8:41 PM
- Chef John said...
yes, answered above. thanks!
- November 22, 2011 at 9:32 PM
Thank you thank you thank you thank you... new house, everyones coming over.. first turkey. Thanks for making it easy.
regards, - November 23, 2011 at 9:57 PM
- Anne W said...
Chef John, my turkey's in the oven now, but I'm nervous 'cause I used a self basting turkey. I followed your recipe for the herbed butter and the seasoning salt and applied it as in your video. Will it be too salty, because of the sodium already in the self basting bird? thanks! Anne
- November 24, 2011 at 2:05 PM
First - I love your blog!
Second - Any chance you will do a video preparing a turkey in a baking bag? Or is that considered blasphemy? I had Thanksgiving last night with friends - and this guy would not stop bragging about his results with the cooking bags!! Cheers :-) - November 25, 2011 at 3:29 PM
- TheProf'sWife said...
Used this method for chickens last weekend and they were the best roasted chickens we'd ever made. We brined them before roasting.
Today, I am doing the turkey. I think I may have left the foil on the breast for too long. The thigh is registering 165F, but the breast is only at 120F. I am going to leave it in the oven until 150F, cover with foil and see what kind of carry over I can get. I am practicing with this bird, so if I have to, I can just carve then finish cooking later. For future reference, what would be a safe temperature for the breast? - December 15, 2011 at 3:46 PM
- Chef John said...
im sure 160 is fine. thanks!
- December 15, 2011 at 4:24 PM
Did you Soak or brined this turkey? I don't know if you did, I read that if you brine your turkey you can't stuff it. Is this true? Great videos by the way ;)
- December 23, 2011 at 2:36 PM
hello chef
i'm trying out the roasting for teh first time.. can i use dried spices instead of fresh ones. - December 24, 2011 at 8:25 AM
i plan to roast a turkey for the first time. will i get the same super roast fabulous turkey using dried herbs instead of fresh one?
- December 24, 2011 at 8:31 AM
- Chef John said...
You can but I like fresh better.
- December 24, 2011 at 11:36 AM
- em said...
Can this method be used for roasted chicken too? Sorry for the ignorance... this is coming from someone who has neither roasted chicken nor turkey...
- November 19, 2012 at 1:26 PM
- Unknown said...
Chef John!
Do you have to adjust cooking time for a larger bird?? - November 20, 2012 at 5:05 PM
- Chef John said...
No, every turkey will cook in exactly the same time, whether it's 5 pounds or 35 pounds! ;) Sorry, but I couldn't resist!
Of course, you need to cook larger bird longer. Times vary, so use the thermometer to check doneness! - November 20, 2012 at 7:04 PM
- Locatively Aware said...
Hi Chef John,
Someone attending Thanksgiving can't eat dairy (or soy, corn, or olives for that matter, so margarine is out of the question), but I still want to try something like this. Could I substitute ~any fat for the butter and just have a harder time coating the bird or do the unique properties of butter lend itself to this in a way liquid fats wouldn't? - November 20, 2012 at 7:29 PM
- Chef John said...
butter tastes great, but any oil or fat will do!
- November 20, 2012 at 11:28 PM
- Unknown said...
Sorry! I meant to ask if I have to increase cooking time per a pound when the bird is bigger or do I keep it at 15 minutes per pound?
- November 21, 2012 at 3:42 AM
- Chef John said...
Oh! Same guidelines should work, but again, just a guide. Check doneness before removing.
- November 21, 2012 at 12:47 PM
- Unknown said...
I have to work on Thanksgiving day and ideally would like the turkey in by noon, but will be working until after 1pm. Would I be able to prepare the turkey the night before and have my boyfriend put it in the next day? As in loosening the skin and adding the butter underneath, and outside the skin aswell as seasoning the turkey. And then just have to veggies prepared and stored in a ziploc with very specific directions as to how it all goes together for him? I'm worried if I wait until after work the turkey won't be finished until pretty late.
Please try to answer as soon as you can because im a bit stressed!
Thank You~! - November 21, 2012 at 1:03 PM
- Chef John said...
Yes You can prep everything the day before! Probably even comes out better. :) Relax.
- November 21, 2012 at 3:17 PM
- Unknown said...
Hey there chef, I hope I'm not to late but I really need need input. We're having a small thanksgiving (only 3) and got turkey breasts instead of the whole turkey. Can i use this recipe as followes for the turkey breast?
Thanks - November 21, 2012 at 5:57 PM
- Chef John said...
Yes! Just cooks much faster!
- November 21, 2012 at 6:14 PM
- Unknown said...
You're amazing. Thank you for the fast reply..will make today and tomorrow a lot less stressful. :)
Happy Thanksgiving. - November 21, 2012 at 7:19 PM
- Dante said...
Hi chef!!! How much water do you add to your "inner parts" when starting the stock?
- November 21, 2012 at 7:55 PM
- Dante said...
nevermind...should've paid attention. you said 6 cups =)
- November 21, 2012 at 7:57 PM
- Caleb said...
- November 22, 2012 at 5:52 AM
- Marcia "CWAD" Akeung said...
Thanks so much Chef John.I made this today and everyone loved it, including the gravy. I'm in Japan, Thanksgiving is done but leftovers gonna be awesome.
- November 22, 2012 at 8:20 AM
- SMeans said...
This is the first turkey I've ever made that has turned out moist, and frankly, delicious! Everyone commented on how good it was and I am officially out of leftovers from a 20 lb turkey! Thank you, Chef John, for sharing this recipe and giving really specific instructions. I am making turkey this way from here on out!!
- November 23, 2012 at 11:59 PM
- Locatively Aware said...
Hi Chef John, I ended up using lard for my fat and it turned out pretty darn awesome. Thanks so much for not just the videos but giving such speedy replies to questions when I know you're just as busy as any of us. It's really a thankless service that's so incredible of you to provide.
- November 24, 2012 at 2:03 AM
- Unknown said...
Dear Chef John;
What weight chef use in this Turkey? - May 4, 2013 at 5:00 AM
- William said...
Any idea what song is being played at the beginning of the video?
- June 25, 2013 at 7:00 PM
- William said...
Any idea what song is being played at the beginning of the video?
- June 25, 2013 at 7:01 PM
- Chef John said...
I forget the name, but it's a sound clip from Imovie
- June 25, 2013 at 7:51 PM
- William said...
thank you sir. I have this video bookmarked & use it every year when I prepare thanksgiving dinner for my family. keep up the great work!
- June 25, 2013 at 10:20 PM
- William said...
thank you sir. I have this video bookmarked & watch it every year while I'm preparing thanksgiving dinner for my family. the results are delicious!
- June 25, 2013 at 10:23 PM
- Unknown said...
Chef John, would be a good ideal to use your butter mixture when smoking the turkey.
- November 25, 2013 at 10:50 AM
- Chef John said...
Sorry, not sure how that would work! I've never actually used a smoker before!
- November 25, 2013 at 2:25 PM
- Unknown said...
Love your recipes. Couple questions because this is my first turkey. Im using an already basted turkey, do i still add salt,pepper and poultry seasoning or will it be too salty? Also your butter recipe calls for 2tbsp fresh thyme and 1/4 cup of fresh sage. Is the 1/4 cup a typo? Thank you:)
- November 25, 2013 at 11:01 PM
- Unknown said...
Love your recipes. Couple questions because this is my first turkey. Im using an already basted turkey, do i still add salt,pepper and poultry seasoning or will it be too salty? Also your butter recipe calls for 2tbsp fresh thyme and 1/4 cup of fresh sage. Is the 1/4 cup a typo? Thank you:)
- November 25, 2013 at 11:01 PM
- architect_B said...
This is my second year using your recipe. First year it turned out great, thank you! This year I decided to brine the turkey. Do I still need to add salt to the butter? My turkey is all natural and not frozen if that matters :)
thank you again! - November 26, 2013 at 5:30 PM
Wow..Thanks Chef John,i tried ur recipe today and it turn so so so good and yummy!!...My family like it so much..thank you much...
- November 28, 2013 at 3:17 PM
- Unknown said...
Okay, so I know there are a million comments on here saying "this is great, Chef John!" But seriously, THIS IS GREAT, Chef John. This was my first year I was unable to spend Thanksgiving with my family and therefore my first year to do the turkey all by myself. I invited other loners over for a Friendsgiving feast and used this method, and MAN OH MAN do I have some new best friends. One guy liked it so much, I was afraid he'd ask me to marry him. Anyway, thanks for the encouragement and the great recipe. I'm not a real rule follower when it comes to 'recipes', but I used your general method and was so glad I did. FIrst year tackling the turkey, and it turned out terrific. Yay!
Thanks, Chef John! - December 1, 2013 at 5:10 PM
- QueenB said...
Re: How long to roast brined turkey?
'Twas the night before Turkey and all through the house there was wailing and gnashing of (the cook's) teeth! I want to do the herb butter under the skin method. I purchased a brined turkey and discovered tonight it has some sort of heavy spice rub on it. Would the cooking time still the same for a brined bird... 325 degrees, about 15 min per pound? Should the bird be cold from the fridge or allowed to warm up a bit before roasting? My turkey is 17.75 lbs. Also should I elminate some or all of the seasonings in your recipe since it appears 'pre-seasoned'? Thanks for rescuing me Chef! - November 27, 2014 at 1:27 AM
- Unknown said...
Having lived in Europe for 40 years, it's been awhile since I cooked a turkey. I followed your video and my turkey was an absolute hit with my guests. You really made it a 'no brainer' for beginners. Awesome - thank you!
- November 28, 2014 at 7:58 AM
I was so afraid to do this on my own for the first time until I heard your reassuring voice and your calm and thoughtful instructions. I watched your video a dozen times then, on Thanksgiving morning, I followed your recipe exactly and I'm so happy to say that it turned out to be one incredible turkey and I was SO very proud of myself. I owe it all to you. Thank you, Chef John! You're amazing.
- December 21, 2014 at 3:26 AM
- Mollie_Monkey said...
Hi chef, I have a request. A turkey breast video? I'm only cooking for three ppl this year, so I thought a turkey breast would be a better option for me (I can't have 10lbs of leftover turkey going to waste). Thanks!
- November 2, 2015 at 5:00 PM
- Suzanne said...
This was great Chef but I wish you would now do a turkey video for the 'seasoned" cook!
- November 8, 2015 at 8:28 AM
- Unknown said...
Going to use your recipe again this year for bird day. Can you let me know if 325 is for conventional or convection ovens? Normally the manufacturer says to lower the convection temp by 25 degrees. That would make it 300 degrees for convection. Does this sound right to you? Thanks again for your great recipes.
- November 22, 2015 at 7:24 PM
- Unknown said...
I grow my own herbs so, how may inches long are the rosemary sprigs (4", 6", ??) and same for the sage, looked like about 6 inches for the sage?? Approximate Tablespoon equivalents per 10 pound might help also.
- December 4, 2015 at 5:33 PM
- Unknown said...
My undying gratitude - every Christmas, Chef John - for these turkey videos! My son's girlfriend sent me the link several years ago and I watch the videos every year. Thanks again.
- December 21, 2015 at 4:02 PM
- Unknown said...
Great read about How to Cook a Turkey: Part 1 - A No-Fail Method for People that Would Rather Watch Football than Wash Dishes..
buy flavored butter - July 30, 2016 at 11:21 AM
- Cro Carol said...
Thigh temp 165, but what temp,should the breast be?
- November 18, 2016 at 4:01 PM
- Unknown said...
What Can I use as a substitute for the Chinese 5 spices?
- November 21, 2016 at 10:44 PM
- Unknown said...
What can I use as a substitute for the Chinese 5 spice?
- November 21, 2016 at 10:47 PM
- lotus19 said...
This turkey is fabulous. All the parts were flavorful and moist! Haven't made the gravy yet. Wasn't sure what to do with the leftover mirepoix, but the veggies were delicious, too. Someone told me to use the mirepoix for turkey soup with the carcass.
- November 23, 2016 at 11:16 AM
- SteveBass said...
Dude! For a very simple recipe, this was to die for! We hosted Thanksgiving this year and everyone was totally blown away over the turkey and the gravy. The turkey was exceptionally moist and flavorful and the gravy was smooooth! Thanks! BigSteve....PS. Happy Thanksgiving 2016!
- November 24, 2016 at 11:21 PM
- lotus19 said...
Hi Chef,
I want to make turkey noodle soup with the carcass (following the instructions from your Classic Chicken Noodle Soup).
When making the stock, should I add all of the mirepoix (inside the cavity and under the turkey) and all of the herbs inside the cavity? Or is the flavor cooked out of those ingredients? Anything else I should/shouldn't do?
Thank you, Chef. - November 26, 2016 at 9:45 AM
- msmariuch said...
I used your recipe for turkey this Thanksgiving. I must say it was the best tasting turkey we ever had! Love your recipes! Thank you chef John, you never let me down!
- November 27, 2017 at 12:20 AM
- Walmart Corporate said...
Thanks for the tips, chef.
- December 3, 2017 at 12:58 PM
- Marcosaurus Rex said...
Chef John...you are a holiday tradition in my house! I've watched this pair of videos every year for the past 6 years. My wife ran down the hallway yelling with joy this morning when she heard the intro music. We also love to quote you while we're making our turkey. Our favs are putting things on "liberally" (strong emphasis on the first syllable) and "listen to me now, hear me later." Wanted to say thank you while my turkey is currently in the oven for our Friendsgiving tonight.
Hope you have a great holiday! - November 17, 2018 at 2:25 PM


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Thank you so much, Laura and Kate!
(Hey now, bold lettering!)
Don't know why I felt like mixing pink in, since though the tweed pencil skirt is quite different from the cobweb tights it's not so much the witch-princess contrast as it is the...conservative 60's business woman-witch contrast. Oh well! My pasty kneecaps are pink too so that works out nicely.
Skirt draped since it's big on me, DIY'd pink shirt worn backwards. Black belt to break up the pink-pink...yeah.
The scarf my aunt knitted, it's magical too. I might try to find similar yarn to the tights at a crafts store and attempt to sew a matching cardigan.
Happy vibes today. I feel excited to get dressed again!
thrifted shirt and belt. slow & steady wins the race shoes. cdg for h&m jacket. rodarte tights. gifted scarf.

subset: commoncrawl


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Good morning. A lot has been happening in London, where the Summer Games are in their eleventh day. Here's a rundown of the news that caught our eye:
- British triathlete Alistair Brownlee has won gold in his event. Spain's Javier Gomez won silver, and Brownlee's younger brother, Jonathan, took bronze — in part because of a penalty received on the course, for getting on his bike too quickly. It's sort of like a race-car driver stomping on the gas while they're still in pitlane: forbidden.
- Host nation Great Britain has already equaled the 19 gold medals it won at the Beijing Games in 2008. British athletes have won 43 total medals, or four short of the 2008 total.
- Australia, normally a force to reckon with at the Summer Olympics, has been fairly quiet in 2012, with just two gold medals to its credit. A CNN International article looks at why.
- A feature article by The New York Times on Nigeria's basketball team, also known as D'Tigers, is winning many fans on Twitter. Greg Bishop notes the blowout loss the team absorbed at the hands of the U.S., and how the team made history with its Olympic debut and first win. As our Vickie Walton-James learned by talking to Nigeria's fans after the game, they were anything but depressed.
- U.S. Military Athletes Invade London Olympics — As Wired reports in that headline, there are a lot of them. We've reported on a few, including Marine boxer Jamel Herring and, in a related sense, rifle shooter Jamie Gray, who is married to an Army sergeant. Wired counts 21 total, out of the 529 athletes representing the United States.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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Hong Kong's poor live in stacked metal cages
HONG KONG For many of the richest people in Hong Kong, one of Asia's wealthiest cities, home is a mansion with an expansive view from the heights of Victoria Peak. For some of the poorest, like Leung Cho-yin, home is a metal cage.
The 67-year-old former butcher pays 1,300 Hong Kong dollars ($167) a month for one of about a dozen wire mesh cages resembling rabbit hutches crammed into a dilapidated apartment in a gritty, working-class West Kowloon neighborhood.
The cages, stacked on top of each other, measure 16 square feet. To keep bedbugs away, Leung and his roommates put thin pads, bamboo mats, even old linoleum on their cages' wooden planks instead of mattresses.
"I've been bitten so much I'm used to it," said Leung, rolling up the sleeve of his oversized blue fleece jacket to reveal a red mark on his hand. "There's nothing you can do about it. I've got to live here. I've got to survive," he said as he let out a phlegmy cough.
Some 100,000 people in the former British colony live in what's known as inadequate housing, according to the Society for Community Organization, a social welfare group. The category also includes apartments subdivided into tiny cubicles or filled with coffin-sized wood and metal sleeping compartments as well as rooftop shacks. They're a grim counterpoint to the southern Chinese city's renowned material affluence.
Forced by skyrocketing housing prices to live in cramped, dirty and unsafe conditions, their plight also highlights one of the biggest headaches facing Hong Kong's unpopular Beijing-backed leader: growing public rage over the city's housing crisis.
Leung Chun-ying took office as Hong Kong's chief executive in July pledging to provide more affordable housing in a bid to cool the anger. Home prices rose 23 percent in the first 10 months of 2012 and have doubled since bottoming out in 2008 during the global financial crisis, the International Monetary Fund said in a report last month. Rents have followed a similar trajectory.
The soaring costs are putting decent homes out of reach of a large portion of the population while stoking resentment of the government, which controls all land for development, and a coterie of wealthy property developers. Housing costs have been fuelled by easy credit thanks to ultralow interest rates that policymakers can't raise because the currency is pegged to the dollar. Money flooding in from mainland Chinese and foreign investors looking for higher returns has exacerbated the rise.
In his inaugural policy speech in January, the chief executive said the inability of the middle class to buy homes posed a threat to social stability and promised to make it a priority to tackle the housing shortage.
"Many families have to move into smaller or older flats, or even factory buildings," he said. "Cramped living space in cage homes, cubicle apartments and sub-divided flats has become the reluctant choice for tens of thousands of Hong Kong people," he said, as he unveiled plans to boost supply of public housing in the medium term from its current level of 15,000 apartments a year.
His comments mark a distinct shift from predecessor Donald Tsang, who ignored the problem. Legislators and activists, however, slammed Leung for a lack of measures to boost the supply in the short term. Some 210,000 people are on the waiting list for public housing, about double from 2006. About a third of Hong Kong's 7.1 million population lives in public rental flats. When apartments bought with government subsidies are included, the figure rises to nearly half.
Anger over housing prices is a common theme in increasingly frequent anti-government protests. Legislator Frederick Fung warns there will be more if the problem can't be solved. He compared the effect on the poor to a lab experiment.
"When we were in secondary school, we had some sort of experiment where we put many rats in a small box. They would bite each other," said Fung. "When living spaces are so congested, they would make people feel uneasy, desperate," and angry at the government, he said.
Leung, the cage dweller, had little faith that the government could do anything to change the situation of people like him.
"It's not whether I believe him or not, but they always talk this way. What hope is there?" said Leung, who has been living in cage homes since he stopped working at a market stall after losing part of a finger 20 years ago. He hasn't applied for public housing because he doesn't want to leave his roommates to live alone and expects to spend the rest of his life living in a cage.
His only income is HK$4,000 ($515) in government assistance each month. After paying his rent, he's left with $2,700 ($350), or about HK$90 ($11.60) a day.
"It's impossible for me to save," said Leung, who never married and has no children to lean on for support.
Leung and his roommates, all of them single, elderly men, wash their clothes in a bucket. The bathroom facilities consist of two toilet stalls, one of them adjoining a squat toilet that doubles as a shower stall. There is no kitchen, just a small room with a sink. The hallway walls have turned brown with dirt accumulated over the years.
While cage homes, which sprang up in the 1950s to cater mostly to single men coming in from mainland China, are becoming rarer, other types of substandard housing such as cubicle apartments are growing as more families are pushed into poverty. Nearly 1.19 million people were living in poverty in the first half of last year, up from 1.15 million in 2011, according to the Hong Kong Council Of Social Services. There's no official poverty line but it's generally defined as half of the city's median income.
Many poor residents have applied for public housing but face years of waiting. Nearly three-quarters of 500 low-income families questioned by Oxfam Hong Kong in a recent survey had been on the list for more than 4 years without being offered a flat.
Lee Tat-fong, is one of those waiting. The 63-year-old is hoping she and her two grandchildren can get out of the cubicle apartment they share in their Wan Chai neighborhood, but she has no idea how long it will take.
Lee, who suffers from diabetes and back problems, takes care of Amy, 9, and Steven, 13, because their father has disappeared and their mother her daughter can't get a permit to come to Hong Kong from mainland China. An uncle occasionally lends a hand.
The three live in a 50-square-foot room, one of seven created by subdividing an existing apartment. A bunk bed takes up half the space, a cabinet most of the rest, leaving barely enough room to stand up in. The room is jammed with their possessions: plastic bags filled with clothes, an electric fan, Amy's stuffed animals, cooking utensils.
"There's too little space here. We can barely breathe," said Lee, who shares the bottom bunk with her grandson.
They share the communal kitchen and two toilets with the other residents. Welfare pays their HK$3,500 monthly rent and the three get another HK$6,000 for living expenses but the money is never enough, especially with two growing children to feed. Lee said the two often wanted to have McDonalds because they were still hungry after dinner, which on a recent night was meager portions of rice, vegetables and meat.
The struggle to raise her two grandkids in such conditions was wearing her out.
"It's exhausting," she said. "Sometimes I get so pent up with anger, and I cry but no one sees because I hide away."


text: Signature Series Ingredient KitsAll Grain recipes developed by customers and associates of MoreBeer! are now available as Signature Series Ingredient Kits for home brewers. Try Jim Rossi's Honey Pale Ale All Grain Beer Kit blends 3 pounds of honey with 7 pounds of malt in a pale ale that is a pleasing mix of honey and malt flavors. Or Nate's Citrus Bomb IPA, which blends 10 ounces of hops in a 5 gallon batch with ingredients including Falconer's Flight, Citra, Magnum, Columbus and Centennial, resulting in clean bitterness and a distinctive hop aroma. There's also Jim Baumann's Milk Stout All Grain Beer Kit that makes 5 gallons of a stout with a smooth creamy mouth-feel similar to an Australian stout. See all these creative recipes and try one or two for yourself. Order today from MoreBeer! |


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A rare Pasankalla variety organically grown on family plots at 12,500 feet in the Andes. Mechanically de-saponized, mountain spring water washed. Slightly sweeter than white quinoa. Quinoa has the most complete amino acid profile of all grain. It cooks in just 12 minutes and is delightfully fluffy. An ideal entre, in soups, stews, salads, desserts, and baked goods. Eden quinoa received Grocery Headquarters 2009 'Trailblazer Award' and Vegetarian Times 2010 'Foodie Award'. Rich in riboflavin B2 and magnesium, and a good source of protein, fiber, iron, thiamin B1, vitamin B6, and zinc. 100% whole grain. Packaged in a reclosable, protective, standing pouch. Gluten free.
Organic Eden Red Quinoa is a rare pasankalla, variety organically grown on family plots at 12,500 feet in the Andes. Eden Red Quinoa is from the 'intersalar', an area surrounding the ancient Uyuni Salt Flats or 'Salar de Uyuni'. Quinoa from this area was so highly regarded by the Inca that they reserved pasankalla for royalty. Rich soil and arid climate produce seeds that are one-third larger than those from other regions. The farmers in the Intersalar follow strict guidelines to preserve the grain's identity and the traditional practices of the area. Their quinoa DNA has remained pure for centuries and is protected from modern hybrid and genetically engineered varieties. Eden Organic Red Quinoa supports traditional native organic agriculture of the Intersalar.
Eden Red Quinoa is very quick cooking whole grain, ready in just 12 minutes. About the size of millet, each round grain is bound with a narrow germ. When cooked the wispy germ separates from the seed and its delicate, almost crunchy curlicue makes a great contrast to the soft body or endosperm. A mild, sweet flavor and delightful fluffy texture make it a versatile and delicious whole grain. It's also very easy to assimilate.
Quinoa is planted in September and takes about seven months to mature. It is hand harvested in April, thrashed to remove husks and then rubbed to remove its bitter saponin coating in a process called de-saponizing. A double washing with pure filtered mountain spring water further cleans and de-saponizes. Washed quinoa is solar air dried, bagged, and shipped to Eden in Clinton, Michigan where it is packaged in protective, resealable, standing pouches.
Organic Eden Red Quinoa received first place Reader's Fave Foodie Award for 2010 in Vegetarian Times in the Rice and Quinoa category, "Go red for a delicious, nutritious side dish with good looks and a nutty flavor." It was Grocery Headquarters 2009 'Trailblazer Award' recipient.
Quinoa was first cultivated over 7,000 years ago near the equator in South America and was the staple grain of the Inca, Maya, and other native Americans for centuries. In the Quechua language, quinoa, also called chisaya mama, kinoa, or kinua, means 'Mother Grain'. Although there are hundreds of varieties, only a few are consider 'real' or 'true' quinoa varieties today. In recent decades quinoa has become popular for its superior nutrition, mild flavor, and convenience in cooking. A relaxing and satisfying whole grain with fast growing global appeal, quinoa has been called 'the rice of the new millennium.'
Gluten Free
Quinoa is gluten-free, 100% whole grain. The American Celiac Sprue Association lists quinoa as "consistent with a gluten free diet. Versatile, it can be substituted for any grain, used whole as a hot cereal or ground into flour. Adds moisture to baked goods." The Canadian Celiac Foundation also lists quinoa as allowed food in a gluten-free diet. In the Canadian Celiac Association's 'Celiac News Articles', Dr. J. A. Campbell says, "Quinoa is a very nutritious grain and therefore a very useful alternative to wheat, rye, barley, and oats in the diet of celiacs."
Nutrition Facts
Organic Eden Red Quinoa is heart healthy and an excellent source of riboflavin B2 and magnesium. It is a good source of protein, fiber, iron, thiamin B1, vitamin B6, and zinc, very low sodium, and saturated fat and cholesterol free. According to the FDA, "Diets rich in whole grain and other plant foods, and low in saturated fats and cholesterol, may reduce the risk of heart disease and certain cancers."
Quinoa has the most complete amino acid profile of all grain, including lysine and threonine that are rarely found in cereal grains. The Food and Agricultural Organization and the World Health Organization (FAO/WHO) of the United Nations rated the nutritional quality of quinoa's protein similar to casein (milk protein). We believe it is far superior. Dairy interests have succeeded in having cow milk protein named the standard for protein in human nutrition.
Cooking Suggestions and Recipes
Use Eden Red Quinoa as you would rice or any grain. It is an ideal entrée, and in soups, stews, salads, with beans and vegetables, as hardy cereal, and as stuffing. Quinoa is great in desserts, puddings. Browse over 40 free quinoa recipes including Scarlet Quinoa Salad, Minted Quinoa with Crunchy Pine Nuts, and Baked Squash Stuffed with Quinoa and Dried Fruit. You can substitute Eden Organic Red Quinoa for white Eden Organic Quinoa, which was chosen by nutritionists at Women's Health magazine as a top food for women. Leftover cooked quinoa is also delicious in pancakes, waffles, muffins, biscuits, and bread. Quinoa can be freshly ground into flour for many more uses. Place 3/4 cup of any Eden quinoa in a blender and grind 3 to 5 minutes until it becomes flour; equals 1 cup flour. Use to make delicious wheat and gluten free desserts, pastries, and baked goods.


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Hornet Rolling Papers King Size - Mellow Mango Flavour 25 Booklet / Box
Refund Policy
Warranty and Refund Policy
Super Vape Store offers a 3 Month Warranty and Refund Policy. We also understand how daunting it can be to purchase your first product and then how frustrating it is to find out it's faulty, hence why we try and provide a speedy and comprehensive warranty service to our customers.
Important Note
Any purchase made in-store – should be returned to the store it was purchased from.
Vaping products can be quite complex and confusing unless you've done some research on the product prior to purchase.
Before you start with the returns process, we advise reading the manual that came with your product and starting off with simple troubleshooting steps. For example, if the mod is not turning on, try to charge the product, or change the batteries. If these steps don't work, it will need to be assessed by our experienced staff.
Also please note, that if your product was sent back and is deemed "NOT FAULTY" by our assessment team, a shipping fee of $10 will be applied to get this product sent back to you. If the product is faulty the shipping is on us.
You must provide proof of purchase, or have the product on your Super Vape Store account to process a claim.
For more information visit https://www.accc.gov.au/
What's Covered Under the Warranty?
Our warranty covers any manufacturing faults and defects, major malfunctions and any other issue that is not the result of your actions or inactions.
The warranty does not cover accidental damage or any damage that was caused by incorrect or unusual procedures not used in accordance with the manufacturer's instruction booklet. Ordinary wear and tear is also not covered.
We do not refund or exchange items, because change of mind or if you simply do not like the product or product if it has been used. We can, however, exchange or refund the product if it is unused and sealed within 30 days.
Dry Herbs
Warranty returns are assessed thoroughly before resolution. We can not honor a replacement or refund for devices that are functioning in accordance with the manufacturer's specifications.
We do not honor warranties for machines that 'do not produce enough vapour' according to personal opinion. Dry herbs inherently do not produce the same volume of vapor as e-ciggrette devices and as such we recommend conducting thorough research prior to purchase. This will assist in selecting the right device for your purposes.
All warranty claims are subject to the correct use and care in accordance with the product's manual. This includes cleaning and maintaining the device regularly. Machines must be cleaned thoroughly before bringing them back into stores or sent to our warehouse for testing. We can not accept devices that still contain any debris from usage.
We are unable to process warranties if there is evidence of tampering, wilful damage or damage from incorrect use present. Our warranty does not cover normal wear and tear.
Excluded Items
Below is a list of excluded items from the warranty policy. If any of these products are found to be faulty, unfortunately, due to their consumable usage, they cannot be refunded or returned. An exception applies to goods purchased within 30 days that are unused/sealed and in a sellable condition. Please refer below to our Unused Returns policy.
- E-Liquids – All e-liquids contain food-grade ingredients and are considered a consumable and perishable product. No returns or exchanges will occur with these unless it's a direct result from manufacturing.
- Concentrates/PG and VG – Same as above with regards to food-grade ingredients.
- Coils, Wire and Cotton – As these products are considered consumable products no refunds or exchanges will take place if the product has been removed from its original packaging.
- Batteries – (are excluded from 3-month warranty) But come with a fourteen (14) day warranty period, to ensure you receive them in good working condition.
- USB Charged Products (DOES NOT INCLUDE inbuilt battery kits or mods) – We always specify at time of purchase, not to use the inbuilt USB charging port on the products. Typically the USB port is used for downloading device upgrades. We do not offer returns or refunds on any products that have been damaged by using USB charging. The only exception to this is if the mod has inbuilt batteries, which require charging through the USB port. Make sure care is taken when plugging the device in to charge.
0mg Disposables
Disposables are considered consumable products as they contain food grade ingredients and an internal battery that degrades with use over time, the usual 3 month warranty period does not apply due to the average lifespan of the device being 2-5days.
We do not offer refunds or exchanges for change of mind and or if the flavour is not to the customer's taste. Super Vape Store will not be refunding units if they are deemed to have not lasted the full puff count listed on the box as this is just an estimate as opposed to an exact number which can vary depending on user.
All warranty enquiries must be performed on the same day of purchase (within 24hrs) for instore purchase. For online sales , customers must notify through support email or via calling the support line on delivery.
For units that are faulty due to a manufacturing defect please contact us immediately whether instore or online to make arrangements.
We require proof of purchase and will need to verify the fault.
The following issues listed below do constitute reasonable grounds for being exchanged or refunded.
- The product is physically broken before opening the package
- The product has the incorrect flavour packaging
- Product does not produce any vapour
- Product keeps firing when not being used
- The product is unopened and not used.
If you have received a faulty product or a manufacturing defect has occurred you have 2 options:
- Head into your local SVS store to process it and get assessed.
- Email customer support via firstname.lastname@example.com & await a response from our Customer Service team. (First response can take up to 24 hours) Also please note our customer service department is closed on weekends.
We ask that you provide the following details in your email
- Order number/Proof of purchase
- A clear description outlining the fault or problem
- Photo and or video evidence so our team can help identify the issue
If you have visited your local SVS Store for a return of a product/device your request will be attended to immediately. The Sales Assistant will assess your warranty claim, confirm your proof of purchase and details. Unfortunately, sometimes the fault or problem cannot be replicated and will need to be further tested. If this is the case, the Sales Assistant may ask you to leave your product/device with us (This process can take up to three (3) days to complete) . You will be notified as soon as a resolution is prepared. The Sales Assistant will take down your name and contact phone number to advise you of the outcome.
If you have emailed customer support and you have been requested to send your product/device back to us for assessment, please forward your warranty with box and contents to the address below:
Att: Returns
Super Vape Store does not take responsibility for Returns that are lost in transit to the warehouse, we recommend adding tracking to your package and informing us.
Once we have the warranty the team will assess the faults you have reported (this process can take up to three (3) days to complete from when it arrives at our warehouse).
Once the assessment is completed, the team will contact you via email or phone, to advise you of the outcome. If a warranty is required, the team will arrange the replacement with you and provide the shipment tracking details.
For all inquiries about warranty issues please email email@example.com
Below are some explanations and general information relating to the policy outlined above.
Unused Returns
Any item that has been unused and unopened can be returned in the first thirty (30) days.
If 30 days have passed since your purchase, unfortunately, we can't offer you a refund or exchange.
To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging, with all original included accessories.
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Please do not send your purchase back to the manufacturer.
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I have been enjoying the sweet corn lately and I recently discovered that I really like avocados. When I came across this recipe for an avocado and sweet corn salad I just had to try it. The combination of the sweet corn and the creamy avocados sounded really good. Of course the bacon didn't hurt either. I had also been wanting to try this recipe for a creamy salsa verde dressing and I thought that it would go really well with this salad. The avocado and sweet corn salad with creamy salsa verde dressing turned out really well. The avocado, black beans and dressing made the salad nice and creamy and the juicy tomatoes and sweet corn cut through the creaminess. The salsa verde in the dressing added a lot of flavour and a bit of heat to the salad. Overall the salad was a really nice combination of flavours and textures.
Avocado and Sweet Corn Salad
- 2 cups sweet corn kernels
- 1 avocado (pitted, peeled and cut into bite sized pieces)
- 1 cup tomatoes (cut into bite sized pieces)
- 1 cup black beans
- 2 green onions (sliced)
- 1 handful cilantro (chopped)
- 4 slices bacon (chopped and cooked)
- creamy salsa verde dressing
- Assemble salad.
Creamy Salsa Verde Dressing
- 1/2 cup salsa verde
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 clove garlic
- 1 teaspoon sugar
- 1 lime (juice)
- 1/4 cup cilantro
- Puree everything in a blender or food processor.


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This site is the archived OWASP Foundation Wiki and is no longer accepting Account Requests.
To view the new OWASP Foundation website, please visit https://owasp.org
Category:OWASP AntiSamy Project .NET
Project Name | OWASP AntiSamy .NET Project | ||||||
Short Project Description | This project is API for validating rich HTML/CSS input from users without exposure to cross-site scripting and phishing attacks. | ||||||
Key Project Information | Project Leader Jerry Hoff |
Project Contributors Jason Li J Irving Arshan Dabirsiaghi |
Mailing List |
License New BSD License |
Project Type Tool |
Sponsors OWASP SoC 08 |
Release Status | Main Links | Related Projects |
Last revision (yyyy-mm-dd): 2016-10-13
Comment: The page should be updated.
What is AntiSamy .NET?
The OWASP AntiSamy .NET project is a few things. Technically, it is an API for ensuring user-supplied HTML/CSS is in compliance within an application's rules. Another way of saying that could be: It's an API that helps you make sure that clients don't supply malicious cargo code in the HTML they supply for their profile, comments, etc. that gets persisted on the server. The term malicious code in terms of web applications is usually regarded only as JavaScript. Cascading Stylesheets are only considered malicious when they invoke the JavaScript engine. However, there are many situations where "normal" HTML and CSS can be used in a malicious manner.
Philosophically, AntiSamy .NET is a departure from all contemporary security mechanisms. Generally, the security mechanism and user have a communication that is virtually one way, for good reason. Letting the potential attacker know details about the validation is considered unwise as it allows the attacker to "learn" and "recon" the mechanism for weaknesses. These types of information leaks can also hurt in ways you don't expect. A login mechanism that tells the user, "Username invalid" leaks the fact that a user by that name does not exist. A user could use a dictionary or phone book or both to remotely come up with a list of valid usernames. Using this information, an attacker could launch a brute force attack or massive account lock denial-of-service. So, we get that.
Unfortunately, that's just not very usable in this situation. Typical Internet users are largely ineffective when it comes to writing HTML/CSS, so where do they get their HTML from? Usually they copy it from somewhere out on the web. Simply rejecting their input without any clue as to why is jolting and annoying. Annoyed users go somewhere else to do their social networking.
Socioeconomically, AntiSamy .NET is a have-not enabler. Private companies like Google, MySpace, eBay, etc. have come up with proprietary solutions for solving this problem. This introduces two problems. One is that proprietary solutions are not usually all that good, and even if they are, well - naturally they're reluctant to share this hard-earned IP for free. Fortunately, we just don't care. We don't see any reason why only these private companies should have this functionality, so we are releasing this for free.
The OWASP licensing policy (further explained in the membership FAQ) allows OWASP projects to be released under any approved open source license. Under these guidelines, AntiSamy .NET is distributed under a BSD license.
Getting Started
There's 4 steps in the process of integrating AntiSamy. Each step is detailed in the next section, but the high level overview follows:
- Download AntiSamy from its home on Google Code
- Choose one of the standard policy files that matches as close to the functionality you need:
- antisamy-slashdot.xml
- (more to come in the near future)
- Tailor the policy file according to your site's rules
- Call the API from the code
Currently, you can download the code using SVN from AntiSamy .NET Google Code SVN
In the future the source code and the compiled .dll can be found at Google Code
There is no installation needed to get AntiSamy .NET to run. Simply reference the .dll in your code, make sure the dependencies are present, and you are good to go.
Currently, there is only one dependency, HtmlAgilityPack.dll. To run the unit tests, you will also need:
- nunit.core.dll
- nunit.core.interfaces.dll
- nunit.framework.dll
Tailoring the policy file
Smaller organizations may want to deploy AntiSamy in a default configuration, but it's equally likely that a site may want to have strict, business-driven rules for what users can allow. The discussion that decides the tailoring should also consider attack surface - which grows in relative proportion to the policy file.
Using AntiSamy is abnormally easy. Here is an example of invoking AntiSamy with a policy file:
AntiSamy _as = new AntiSamy(); string filename = Server.MapPath("./properties/antisamy-slashdot.xml"); Policy policy = Policy.getInstance(filename); CleanResults results = _as.scan(txtInput.Text, policy);
And here is an example of using both the clean HTML and the error messages:
lblOutput.Text = results.getCleanHTML(); string s = ""; for (int i = 0; i < results.getErrorMessages().Count; i++) { s += results.getErrorMessages()[i].ToString() + "<p/>"; } lblErrors.Text = s;
No CSS support has been included yet in AntiSamy .NET. It will be added hopefully within the next few months. With the default stylesheet, style tags are not allowed and are stripped out, as is the style attribute.
Update 03/15/2009: CSS support has been implemented in the latest revision (r95) of AntiSamy.NET, and can be checked out from the SVN.
Contacting us
There are two ways of getting information on AntiSamy. The mailing list, and contacting the project lead directly.
OWASP AntiSamy mailing list
The first is the mailing list which is located at https://lists.owasp.org/mailman/listinfo/owasp-antisamy. The list was previously private and the archives have been cleared with the release of version 1.0. We encourage all prospective and current users and bored attackers to join in the conversation. We're happy to brainstorm attack scenarios, discuss regular expressions and help with integration.
Emailing the project lead
For content which is not appropriate for the public mailing list, you can alternatively contact Jerry Hoff, at [email protected]
Issue tracking
Visit the Google Code issue tracker
Visit the Google Code issue tracker
This category currently contains no pages or media.


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One of the more difficult parts of being an emulator is balancing accuracy, performance and presentation. When Dolphin replaced the hacky, broken asynchronous audio with the synchronous New AX-HLE and New Zelda-HLE implementations, audio accuracy greatly increased! It came as quite the shock when users started complaining about this change and demanding asynchronous audio's return. Some of the criticisms were valid; there were bugs in early synchronous audio causing increased latency that weren't present in asynchronous audio.
All of these growing pains were eventually fixed, but, one complaint stood out - slowdown affected audio for the first time for a majority of users. This was seen as an unfixable issue. After all, it doesn't make sense for audio to run full speed if nothing else is! The issues were closed and the concern was filed away until users got used to the change.
Long-term, we did learn something from this dilemma. While synchronous audio was undoubtedly better for the project and solved the major emulation issues with audio, it caused a whole bunch of presentation issues we neglected to fix... until now.
This month, we have a lot to offer. Custom texture support gets supercharged, the JIT sees some important maintainability changes, and a smattering of audio changes include a huge presentation change to audio that will help users hear games pleasantly even under slowdown.


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Aims and objectives
This project builds on the earlier initial pilot project EAP256. During that 9-month project, the team carried out an intensive assessment of PRAAD's collection in Tamale comprising rare historical records on the British colonial administration of Northern Ghana.
The materials targeted for digitisation in this project date back to pre-colonial and colonial periods in the history of northern Ghana. They contain information about British colonial administration of the Northern Territories of the Gold Coast, indigenous slavery, history and culture of northern Ghana. These materials are extraordinary national and global treasures, not only in terms of preserving the history and culture of northern Ghana, but also in terms of their potential impact on historical scholarship, legal matters, and public policy. Examples include chieftancy disputes, land tenure, and colonial legacy. Except for the other PRAAD branches in Accra and Kumasi, there are no similar archives in Ghana housing materials of this historical, cultural, and political importance. The Tamale branch houses collections from three regions of northern Ghana: the northern, upper east, and upper west regions. Despite the mission of the archives to preserve the heritage of the northern portion of the nation for posterity, the bulk of the collections are in dire need of rescue and preservation.
Located 400 miles north of the Atlantic coast in West Africa, Tamale was founded in early 1907 by the British as an administrative centre for the Northern Territories of the Gold Coast. Given the region's role as a gateway to the northern regions, British District Commissioners were stationed there, reporting to the governor in Accra on colonial and administrative matters. PRAAD's holdings in Tamale now include these reports, recording colonial disputes, administrative tasks, boundary discussions, court proceedings, land tenure, chieftancy affairs, as well as correspondences with the missionary church in the Northern Territories. The archives also contain historical manuscripts on diverse subjects, including slavery and the history and culture of northern Ghana.
These records are typically maintained in acid-free boxes in humidity-controlled rooms. However, frequent electrical failures and fragile technical conditions make these systems inadequate for conserving these materials. Thus, the tropical climate is causing a significant number of records to deteriorate at alarming rates. The historical records regarding chieftancy and native affairs are particularly deteriorated, some fragile and broken beyond repair.
During the pilot project, the team found that the condition of the colonial records and the historical manuscripts has become sufficiently vulnerable that they should no longer be consulted in their current form; rather, they should be digitised for preservation. Over 45% of the documents examined are extremely fragile. Unless digital copies are made to preserve these materials, the surviving records will be completely destroyed within less than a decade.
At the end of the proposed project, it is estimated that from 100,000 to 120,000 digital images will be produced so that all the endangered materials relating to the British colonial administration of the Northern Territories of the Gold Coast are rescued and preserved, including administrative correspondences of the Chief Commissioners of the Northern Territories, District Commissioners records, colonial maps, towns layouts, and the Historical Accounts of the local culture and traditions. The digital materials will benefit anyone having an interest in the history and culture of Northern Ghana. More broadly, for scholars interested in British colonial rule in Africa, colonial boundaries and disputes, or methods of native administration, the convergence of these subjects as captured in the PRAAD historical records will be a treasure trove.
The project will be undertaken in collaboration with the PRAAD regional branch in Tamale. Once digitised, the collection will be deposited with the British Library and PRAAD in Tamale with on-line access. The host institution, Northern Illinois University, will also serve as a repository and will provide access in an educational and research environment.
The Principal Investigator will work with the Regional Directorate of PRAAD to provide the project personnel with advice on digitisation guidelines, digital imaging procedures, and metadata standards. PRAAD staff will be trained in the techniques of digitisation and preservation within the guidelines of the Endangered Archives Programme. The project will enhance their capacity for a sustainable and effective technological experience and increase their knowledge about digitisation in a collaborative environment. At the end of the project, all equipment procured will remain with PRAAD in Tamale to aid subsequent digitisation and preservation of the historical records.
The records copied by this project have been catalogued as:
- EAP541/1 Tamale Region - Records from Northern Regional Administration [1909-1988]


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Isagenix Founder John W. Anderson dedicated his life to creating health and wellness products that could change lives, and his formulas were sought after by companies all over the world. But, when those companies wanted to settle for cheaper ingredients to mass produce John's formulas, he refused to compromise and searched for a partner who shared his dedication to excellence.
That's when John sought out the help of Jim and Kathy Coover, two of the most respected names in the direct selling industry with a story just like John Anderson's. He wasn't the first to approach Jim and Kathy, and like John, they refused to cut corners. They saw other companies that didn't have their customers' best interest and knew there was a better way. Together, they formed Isagenix in 2002 with the mission to create the world's greatest health and wellness products and business opportunity that together would transform lives both physically and financially.
That same mission drives every product, every system, and every transformation to this day. That's what no compromise means to us.
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