My wife told me that I'm one hell of a cook cause I can make gravy and dumplings at the same time. All kidding aside, the bird looks great. Thanks for the brine recipe.
I've never seen the trick of tucking the wing tip inside the skin and I watch a lot of cooking shows. Absolutely brilliant! Love it. Also, that gravy looked amazing.
I think I saw a squirrel video that you made years ago. Turned out really good. Cooking a Turkey tomorrow for Father's Day on a seasoned Weber. Should be good. Thanks for info. and recipes.
Love this recipe! One question: you deliberately left out the roasting rack. Was that just to keep the breast meat more moist in the first half of the cook? Does the skin still crisp up?
I don't have a roasting rack, but if I did I would have done it the same. The moisture from the broth helps to render the skin and keep the breast from overcooking and getting dry. The skin will crisp if you leave it long enough. Tender skin is just as good.
Wondering if you have tried the Lodge Kick Off Grill yet. What's your thoughts being as Lodge discontinued my beautiful Sportsman Grill. I would love to see your review on it. Thanks
Been there done that! Either your brine is too salty or you're brining too long. Either way meat ends up too salty and I've done it myself. Try a dry brine of equal parts kosher salt and brown sugar with black pepper instead. Rub it all over a day in advance and let it chill in the fridge.
Did it like that last year and will again this year
Kent Rollins and you are the only 2 channels I need for thanksgiving. Awesome video!
That's good to hear since he now has 2M subs. Spread the word my brother so we can go full time like him.
@@BackwoodsGourmetChannel we can do it!
My wife told me that I'm one hell of a cook, when I can make gravy and dumplings at the same time.
Beautiful presentation.
Thanks for this. I think I'm going to do a test run and then maybe give it a go on Thanksgiving. Appreciate it.
Looks good, and easy! Plus, it saves tons of oven space inside the house, for all those other side dishes to cook in.
My wife told me that I'm one hell of a cook cause I can make gravy and dumplings at the same time. All kidding aside, the bird looks great. Thanks for the brine recipe.
I've never seen the trick of tucking the wing tip inside the skin and I watch a lot of cooking shows. Absolutely brilliant! Love it. Also, that gravy looked amazing.
Weber charcoal baskets are worth the price. Makes things so much easier.
Very nice job !
That turned out looking tasty.... I've never brined anything before but will soon....
amazing eats Scott! Happy Thanksgiving to you and Mrs. Backwoods!
Looks delicious
Looks great !!
Great 👍
I think I saw a squirrel video that you made years ago. Turned out really good. Cooking a Turkey tomorrow for Father's Day on a seasoned Weber. Should be good. Thanks for info. and recipes.
WOW...!
Dang love this
Great video 👏👏 checking in from Arkansas
Try using the Weber charcoal baskets. Makes moving the coal a breeze.
Nice dish brother.✌
Love this recipe! One question: you deliberately left out the roasting rack. Was that just to keep the breast meat more moist in the first half of the cook? Does the skin still crisp up?
I don't have a roasting rack, but if I did I would have done it the same. The moisture from the broth helps to render the skin and keep the breast from overcooking and getting dry. The skin will crisp if you leave it long enough. Tender skin is just as good.
what about running the veggies through a emersion blender and adding back into the gravy with maybe some bacon??
You do you!
Wondering if you have tried the Lodge Kick Off Grill yet. What's your thoughts being as Lodge discontinued my beautiful Sportsman Grill. I would love to see your review on it. Thanks
I don't think Lodge loves me anymore after my review of the Cook-it-All.
How large a turkey did you do for 3 hours of cooking? We are using a 14 lb turkey
Why wouldn't 't the rub wash off when putting the turkey breast side down?
First off, can’t stand to brine anything! I have tried brining and rinsing after brine soak, and every time, the meat is so salty you can’t eat it.
Been there done that! Either your brine is too salty or you're brining too long. Either way meat ends up too salty and I've done it myself. Try a dry brine of equal parts kosher salt and brown sugar with black pepper instead. Rub it all over a day in advance and let it chill in the fridge.
With this brine I could not even taste any salt ( Mrs. Backwoods is very sensitive to salt). 1 cup salt to 1 gallon apple juice. Thanks for watching.