Best Brined and Roasted Thanksgiving Turkey with Stuffing You'll Ever Have!

okay folks listen it's that time right now is the time to put that turkey in but I told you guys last year and the year before that and the year before that the only way you going to come up with a succulent juicy turkey we got to Brown it right so we F to get it all right so the first thing we going to do is listen I got about eight cups of water in here right now so this is what we going to do I already brought it up to a boil so I'm going to make it super fast right I'm just going to add all of my ingredients the full ingredient list will be on my website smoking and Grilling withth a.com and that's wi t AB b.com now I'm just adding in some of my bigger slices of my orange we're going to put some onion in here you know we want all of these flavors to just merry into this right here and the real star going to be that cup of [Music] salt where we at you saw everything in here don't forget you know that if you guys want this uh recipe this will be on my website what I'm going to do now is I'm getting ready to remove this and how do I know what the time is the objective is for us to go ahead and get that softage once we don't have no salt in here it's ready all of this right here is nice hot relieve this flavor in here and the aromatic that comes off of this is going to be amazing right it's the process of the brine that I promise you if you do this and do it the way I show you guys listen you're going to be able to make a juicy turkey breast I think I hear everybody Nam mama say you know what I'm not cool on Turkey I like turkey but I like the uh the dark meat I'm going to show you how to have make it all green this is hot now we don't want to put the turkey in no hot brine cuz this hot brine will start to cook it right so this is what we going to do I'm going to pour this into my [Applause] bucket so that's nice and hot what I do is I add some ice to it cuz we want to get this nice and cool and to stop it from cooking it so that we can put our turkey in all right so once I hit it with them ice cubes that's shockolate promise you stuck my finger in there it is nice and cold but you guys can see what your brine should look like look at that now I'm going to give you guys the real when it comes to having a brine I give these measurements you can look at like my recipes and sometime I use three sprigs of this three sprigs from that for that it depends on the profile that you want to have inside of that meat right if you want to put the whole box in there then do it you know what I mean just giving you guys some options if you look right here this is a nice looking bird cleaned out now I'm going to go ahead and just drop her in here like this and somebody tell me down in the comment section below how come when men do something it's always look at her you know what I mean why is my turkey a hurt completely submerged got it soaking nice and cold right it's nice and cool this time of the year just will keep it just right and guess what I'll see y'all tomorrow okay folks so look now it's the next day right now listen I like to really I'm going to be honest with you I like to do it for 24 hours right so we put it in that was yesterday evening so right now I'm going say it's in about 16 hours right now so what I'm going to do is these are the ingredients and this year we going to stuff it right now I asked a pole inside of one of my lives and everybody said I'm going say 78% of the people said they wanted to see a stuffed turkey this year here you guys can come on here and you know take a look it's been brining you know overnight I sat in theide of one of these Corners in my uh garage you know what I mean where you know I had an airtight lid now what I want to do is I'm going to take it over there to the sink I'm going to go ahead and just take this out I'm going to grab it by the legs let it kind of like drip you guys are going to see like the skin on the front let me get this a little closer a little less clean up right what that is is it's starting to drain from the inside but we're going to turn it this way and just let it you know drain and now right off the back I promise you guys you're going to say oo that smells great when you take it out so now we'll bring this and put this down over here right notice how the cavity is open right here this is perfect okay folks now once you have everything set up like this and I want you guys to take a look at my ingredients right here this is just some poultry seasoning and the reason I'm going to call it stuffing cuz that's exactly what we doing we stuffing it into the Cav of the bird right so I got a few other ingredients right here but don't forget the full ingredient list is on my website that's smoking and Grilling with a.com and that's wi tab.com right so this is what we going to need to do folks you going to need to get yourself I usually just bring myself a roll cuz in order for us to put this in there and it to Brown properly and all of that we want to go ahead and make sure we Pat it dry now we had brine all in the inside in here right I like to get all of the moisture out so I'm going to go ahead and just stick this in here like this you know what I mean mean uh let that work a little bit move it around hold it upside down cuz there's some bones right down here underneath you know this backbone you know what I mean so it liquid tends to just like hide everywhere right so we put that in here like this and you can see by the way that I'm pulling it out like oh yeah you know what I'm talking about it's nice and moist right but we want to get this dry now I want you guys to just use your brain a little bit and get a visual from what I'm getting ready to say imagine this in the inside of the uh oven right nice it's hot cooking at the temperature and by the way we going to do it at 325° right so as it starts to you know Steam and all of the juices from the breast and everything just starts to go in it gets on the stuffing now I don't know why everybody sleeps on the stuffing I don't I love it when I have it with somebody else but I just never really make it I've only made it a couple of times this way but you know what this year this the way we going to do it I'm actually going to put out two cuz we going to have a lot of guests this year you know what I mean so I'm going to do one stuffed and the other would just be you know traditional now I want you guys to come here come on down here and look inside here make sure that light getting it you can just see the inside of the cavity right so I'm going to leave that right there cuz I just saw a little bit of my brine moving around and this is going to be essential right we just want to get it all out then what I do is I take it I like the way they did this they took the skin and put the legs back there got it so now I just want to Pat the rest of the bird down cuz we want everything to be nice and dry all right so once we got everything patted dry I still keep my little half sheets on the side cuz listen moisture has a way to just you know come out of nowhere I want you guys to pay attention right here this is my dressing really but we going to call it stuffing now I'll put a link up here you look at that I'll give you the recipe for this right here this right here is fire now if you got a A lot of people coming why not just stuff it and then do the rest the traditional way but this right here get you going oh and if you didn't know that's that ouy right there folks yes sir okay so now we getting ready to get everything going right now don't forget I'm making a video so it'll be a little bit B longer than it would actually take right but when you go to my website up at the top it'll tell you how long it take you for prep and all of that right so this what we're going to do I'm going to go ahead and uh preheat my oven right so per the instructions on the you know where this was uh packaged up it'll tell you to you know cooking temperature this one right here 325° it was 12 lb so for every pound we want to add 15 minutes right but in my experience I'll tell you anywhere between 3 and 1/2 to 4 hours this will be ready so again bake 325 we hit to start I'mma turn my up with my light on now listen for those of us that uh only have like a single oven you guys might want to check my website right cuz I got crockpot recipes and they got I got a lot of holiday recipes like for one you know you can make a glazed ham inside of a crock poot that's for you guys you know because the oven is a premium listen I'm going to be rambling in this video but I'm going to be giving you guys Pro tips after Pro tips I got y'all before I put this stuff in in I want to talk to you guys about the butter right this is already like sof and butter I keeping a tupperware just off next to the on the counter this is just soft butter that would hadn't made it into this yet and then here I don't know if you guys have seen I made a compound butter I made a video look at that right there look I put this on steaks put it on everything and actually I could put this on here if I wanted to go to cin style right but I got a lot of work to do but I'm going to make another smoke one show you guys how easy that is to make I think I even simplify what I say even better back to this I'm going to set this to the side we just going to use I think I'm going to use butter now the reason I have this right here look this is the avocado oil you know what I mean this is how we going to get it to Brown and everything to Brown evenly compound butter is going to be for the smoked turkey that I'm getting ready to do like in the next couple of days the butter I'm going to set this off to the side cuz I like to get all of my butter on here but I would like to put my herbs in there but I'm going to save my herbs right when I showed you guys that this avocado spray right here this is perfect for Browning all right so I'm going to spray this now if you guys don't have avocado spray they listen you can spray Pam on this they got all kind of you know like spray oils you know that works fine now we when we come back to the poultry right we just going to add this on here like this right so we just want to season the bird this the other yard bird now you guys can come here and look this is properly seasoned for my first layer right so you guys going to add whatever other seasoning you would like on top for me I'm going to get a little color from my be rub right this right here is for like a little bit I love the profile for it anyway uh my a rub is really for like for like chicken and you know lighter you know meats you know what I mean but I I love this on Turkey I promise you this combination is going to be nice now I'm going to hold this up cuz I don't want to put a whole lot on here right I'm just going to add just a little bit you can see it putting a little color on there open this up put this over here on this side you know you don't need a whole lot folks I see some people out here they seasoning a lot you know what I mean but too much of that in the long run you end up with hypertension you know what I mean and just other health issues you know what I mean so why not train your pallet you know now now you guys see what it looks like I know we didn't got up close with it you can see that's properly seasoned and it's not over seasoned right so look I'm going to go back now and just hit it like this just over the top mhm now we going to go ahead and start the stuffing part we going to stuff it we only like about 10 minutes away from getting this inside the oven right what I want to tell you is you guys got to like look right so I'm going to take this you know what I mean and the reason I have this cuz sometime we need to add something to it cuz we looking for certain wetness right I like mine to be a little bit on the drier side so when I take it like this you know what I mean uh this right here is actually this is perfect I don't need to add no more broth to it right so this right here is nice see how it holds it it'll take a little bit of a throw you know what I mean you just don't want it super wet all you need to do is get yourself a spoon you know something large and we going to fill up this cavity right with this andoy and all of that so now we just take this and we just you know put it in the inside now I got it a lot of you guys you got to let me know man how many of y'all have really had it stuff or better yet just how many people have done it you might have had it you know a stuffed bird before but as far as you making it that's where I'm interested in KN and because they had everything coming from the you know from the out of the packaging you know with that legs crossed like that it would be easier for me if I had them undone but I don't know how easy it would to get them back so I'm just putting this in here just like you guys see and what I'm going to do is I'm going to do this cuz I don't want to pack nothing in there you know what I mean but we yet we want to make sure it stay [Music] now that I put this last little bit in here cuz I like to have some like this let me see think I can get a little bit more in there and just in case you didn't know dressing is more of a scene or uh stuffing this is stuffing because obviously we stuffed it in the inside you guys can tell by the way I'm talking right now that I really into this you know what I mean so that right there is what you want folks all right now for the good part notice I have a pan a pot here big enough for me to put my lid on that's why I didn't do no giant turkey you know what I mean at my actual house I have one bigger than this but this is all we need for a 12 lb I could have went up to like 14 lbs right now don't forget it's going to render a whole lot of drippings I just sprayed the bottom so we don't have no issues right and I didn't cut none of the flap off or nothing like that cuz some people like the uh the skin but I'll do all that at the end right all if I decide to do it so I'm going to pick this up and I'm going to set this one right here oo my goodness I'mma tell it night night and it's going to get hot now before I put this in here let me say this we going three and 1 half hours right but the first two hours I don't take a look at it I let it build up steam in the inside of this in that heat and I let it start to work so I'm going to put this in here so my first timer will be my ultimate one will be 3 hours and 30 minutes but the one that's going to go out first is going to be at 2 hours we don't need to take a look at it nothing like this I promise you at work okay folks let's look at it remember I told you 2 hours right I'm going to open it towards you guys make sure that it came out right oh yeah you see that right there m but more importantly let's look in here and look at the bottom of the pan you see that right there talk to me folks that's how you know we going to have a great taste in you know gravy right we got to save them drippings and you can see this now I don't want to disturb that right now cuz if I do I'm going to show you what happens cuz every the heat been in here working its way around so this get a little bit of dark dark but when I move it over like this you can see that it's nice in the inside we still got a little bit more cooking to do oh my goodness now I'm going give you guys this is where the pro tip come in at we going to use the dripping you know obviously cuz I keep talking about it we're going to use that you know for our uh for our gravy right now I want you to pay attention I'm putting some of my drippings on here this is what we going to base with right see that oh man then I want you guys to imagine as it falls down right this the good part as it falls down what it does is the seasoning that we put on the skin you know what it does it drips back in there and this is why we don't have to season our uh I mean this is why we won't have to season you know our gravy all right so after we based it we going to go in I tell you it's going to take about 3 and 1/2 hours right but this is we going to take about we going to take out that guess where I say it's going to take about you know why cuz every 30 minutes from here on out we going to check this you guys got to have a meat thermometer right you know what I mean when the time comes we'll talk about it again remember we going another about an hour and a half and we going to check on it every 30 minutes to get a temperature and we base it see you in 30 all right just pulled it out this was another 30 minutes so right now we at 2 hours and 30 minutes right so you guys get to see it before I do it I don't even take a peek at it you know what I mean when you been making them this long they easy to make I'm looking to where it's brown and I'm looking at my dripping so again I'm getting ready to baste now that's up to you guys I do it every 30 minutes some people like to do it a little bit more my thing is the more you keep opening that oven the longer it's going to take for everything to you know to cook I'm going to go ahead and be quiet and cue that music so you guys can see what food porn is all [Music] about all right so look now we want to go ahead and use the meat thermometer right I need that inst read so what I want to do is I want to read it from I'll do it from this side so we can get in the thickest part of it right so we put it in there it's got a little resistance to it you know what I mean but it's nice we got a little ways to go right we looking for 160 folks so I'm going to put it back in here I'mma base it a couple of more times you know what I mean uh cuz we do have uh one hour so I'mma base it twice I'm not going to bore you guys you guys will see it the last time and we going to make sure that they T at 160 okay folks look I done pulled this out let me see I already took a look at it you know what I mean just to see what we got now what I want to do now is I'm going to base it then we going to let this rest I like to let my turkeys dress at least 30 minutes right we just wanted to redistribute all of the juices in the inside but this right here look at that right there that should get you going nothing like putting something that look like this on your Thanksgiving you know table you know [Music] so and how did I reach my my temperature and that's only reason I was able to check it cuz I got a meat thermometer folks if you guys don't have one you got to get one other than that you guessing look at that right there we got some dripping down at the bottom of the pan you know what I mean and we going to let this just rest for 30 minutes get yourself one of these it's the holidays we going to be carving if you looking for a slicer right that that's this is going to take us through the rest of the holidays the first of the year and it's going to get this all the way to spring so when we start smoking again guess what folks I'm going to make a dent in it if you guys look right right here look at this right here all of this and then some of this flying on the side you know what I mean you just want to push this down this is what we getting ready to make our turkey gravy with folks here we go this is what it looks like oh man I tasted some of this dressing excuse some of this stuff into the back of here oh man I had five of these pieces right here I just knocked off one you know what I mean so now we going to get in here just to cut it so you guys can see right I'm going to go ahead and just take it like this I think I'm just going to cut here I'm going to do this cuz I'm going to take just leg off for you guys so I'm just going to go ahead and just you want to know is it juicy and all of that look at this right here look down in there look nice moist but I got it this the dark meat so now push this in there you see how they go in there look this oh my goodness you know what I mean so we just going to go ahead and just get us a little a little a little piece right here I'm going to set this over here just so you guys can take a look at that right there don't forget folks we brine this one all right folks so look after all the eye candy and all of that listen we start making everything about this turkey which it is cuz it's brine you can look at that you can tell how moist this is I look I can take my my spoon you know and get in the inside but now we want to try some of this this uh it's so hard for me to keep saying you know stuffing but you guys know what I mean and then you can see the meat on here too that's cuz we put some of that yes we did folks we put some of that in Dey and that's that chicken and Dey you know what I mean uh so look at that right there now only thing I haven't done yet was to get the drippings going so I can get my gravy you know what I mean but we just take it like this and you see that right there if you ask me I'd have another plate I'd have potato salad candy yams green a small little Ramin with that uh pot liquor in it don't get me started folks as you can see I cut you know a couple of slices out of the breast you guys can see that it's still moist right then you can see right here inside the cavity of our turkey that's our dressing right but listen I'm not going to do a whole lot of talking you can see I got this in my hand already right so let's go ahead and get ourselves some so I don't know how you guys eat it I eat mine here a little cranberry sauce you know what I'm saying on here just like you see only thing missing right now is the gravy I haven't had no time to make the gravy cuz I'm just trying to wrap this up and I'm hungry folks so let's do it cheers y'all nothing like this right here now let's talk about this uh turkey as you can see is it moist you tell me I'm just trying to pick it up you how this opens up and it tears oh my God hey look I got a little turkey dripping right there again cheers folks hold on folks I promise you I got the best job on the planet you know uh get to make delicious food like this and the beauty of it is once you learn how to make this if you really like turkey and like them uh turkey sandwiches you can make this anytime this is real easy to do do it you can make this while you watching football hey don't forget get you some protection in the kitchen folks you see this right here I got my apron on they come in three different colors we got it right here in burgundy we got a olive green and you guys always see me in my denim right and don't forget this part we got custom names so check out my website again that's smoking and Grilling wab.com at wab.com now if you're new to my channel let me take this time to say hey thank you for watching this video don't forget to smash that like button and tell everybody out here there's a channel out here the simpli he recipes and taking the mystery out of cooking bone appeti folks I'm out peace [Music]