Great video. One note: Orange Home Depot buckets are NOT food grade. Leaktite, the manufacturer, indicates that they use an orange colorant that has not been tested as food-safe. They're also made from recycled plastics which may contain chemical contaminants. That being said, Home Depot does sell food safe 5 gal buckets. They're cheap. Look for the white buckets, they're labelled food-safe.
Just use one of those oven turkey roasting bags. You can put the bag into any container you want, including a Home Depot bucket. I use a big plastic Tupperware bin that I got from Dollar General, myself. Put the turkey in the bag, pour the brine into the bag, press out most of the air and tie the bag closed. And then you put the bucket in the garage or wherever.
@@castironchaos That is exactly what I've been doing for years, using my Homer bucket, topping with ice and storing in a cooler, surrounded by more ice. Though I'll wrap the opening of the bag over the lip of the bucket, fill with brine, add the bird, then close it up.
It’s absolutely insane that this content is free. Thank you Brian. Roasting 12 turkeys for this is insane commitment and I can’t wait to try this for thanksgiving this year.
This is probably my favorite way to roast a turkey, but not my favorite way to cook one. No, I'm not talking about deep frying. I hate those. My favorite turkey is cooked on an old fashioned BBQ with a rotisserie. As a kid that was our traditional 4th of July dinner. Although brining would have made it even better.
Just finished our Thanksgiving feast, followed the steps to a T and the turkey was - hands down - the best we’ve ever had. Everyone at the table said the same, Thanks Bri for yet another outstanding recipe and clear presentation! Happy Thanksgiving!
My wife and I have been making Thanksgiving dinner together for 35 years and this Turkey and Gravy was the best tasting of them all. Your techniques make all the difference. THANK YOU!
Three cheers for Chef Brian. I’ve been following these steps since Friday. Finished everything today, right in time for the best Thanksgiving I’ve ever prepared. Usually I just baste and cook, baste and cook. This was my first time for both brining and injecting anything. It’s an absolute game changer. I’ve been watching your content for two years and I absolutely love it. Thanks for sharing this and so many other tips and recipes. I look forward to making more of your dishes. Keep doing what you’re doing. Happy Thanksgiving.
Hey Brian, my family celebrated Thanksgiving early this year. I always make the turkey and I decided to trust this recipe and abandon a tried and true recipe. I followed this recipe exactly and to say it crushed was an understatement. Everybody in attendance raved about the turkey and they all said it was the best they had ever had. The gravy was incredible too! Thanks so much for all of the effort put into this recipe. For those who have not made this. I used a 12qt stock pot for my brine vessel and put the lid on. It was put in a cooler and packed with ice. It lasted just fine in the Michigan weather for 3 days.
“Logistically, that sucks.” This is exactly why you follow Brian lmao. No bs or forgetting to mention that part in the process, just straight up “no, this is going to be a headache for you.” I respect that lol
Bri, something I really appreciate about your channel is that you do different experiments to show *why* you ultimately recommend something. I feel like I’ve learned so much about the why behind cooking from your channel more than any other source.
A number of years ago, my chef brother showed me how to debone and roulade the meat around the stuffing. Trussed and roasted it. A-MA-ZING flavor and so moist. My brother is no longer with us, but I cherish this memory of cooking with him. Thanks for making me drool with your version. May give this a try.
Hi Brian, I’ve cooked at least 40 turkey dinners in my life and helped with at least 18 more as a kid (talking Grandma-age, here). My traditional family recipes are sacrosanct, but I am going to break with (some) tradition here and try your brining. I’ve brined before but never with the herbal infusion idea of yours. Love it. I’ve never cut off wing tips. Doing it! I just bought the syringe off Amazon. Doing that! I am trying your dressing recipe (and the two other sides from your other video). I may actually cook two turkeys because I have to do a traditional sausage stuffing cooked in the bird for my family. I’m also looking forward to all the leftovers because I watched your leftover turkey video too. I love your videos. You are entertaining and precious. I’m sure others have said the same but we’d rather have one or two videos a month, happily waiting for them (because they are wonderful) than knowing you are stressed and burning out. I recently had back surgery and watching this is what I needed to get motivated for all the effort of Thanksgiving cooking. Bless you!
I think you and I sound about the same age and I don't usually mess with my recipes either. My first foray into Thanksgiving dinner was the year my stepfather was gravely ill and I had to make the entire thing myself. I was 19 and aside from forgetting to put the sugar in the pumpkin pies everything pretty much came out the way it should. However we decided to try this way of doing turkey and so far it's been really easy and the gravy base is amazing! I hope you're recouping from your back surgery is good. Don't push yourself this year there's always next
This is why your channel is the best cooking channel on TH-cam: Not only are your results spectacular, but you explain everything thoroughly and provide alternate options throughout. Love it.
Once out of the brine should sit on a cooling rack in the fridge for a few hours. This will help draw out the moisture in the skin allowing for a crisper end result.
I followed your techniques and recipes for the turkey and gravy. I’m not one for following any recipe exactly, but I found that if I followed yours exactly, I get incredible results. My turkey yesterday was the best turkey I have ever made, and I’ve been roasting turkeys for the last 40 years. I’ve also been making turkey gravy for that long, but everyone loved my gravy yesterday including my sister, who claimed that my gravy was better than my father’s, which was my benchmark. Thanks Brian. I will continue following your content and will always follow your recipes exactly.
Ok Bri... I trusted you and followed your instructions for roast turkey exactly. And it was EPIC! Best turkey I've ever had and everyone who came to the meal said the same. I owe you man. Thanks for all the hard work you do to give us the best stuff!
I made this tonight. It really was THE GOAT. My friends and family couldn't believe that's how good turkey could taste. There's no more turkey - and usually we have leftovers for days. Brian, I cannot get over how good your recipes are. It's totally leveled up my cooking game. Great work, it's mind blowingly delicious. Happy Thanksgiving!!
Thanks Brian! Nailed it. This was a HUGE success today. For the final 500 degree finish, I added a dry seasoning mixture that really made the skin taste and look even better. This is my new GO TO method for cooking this bad boy!
I made this for our family Thanksgiving dinner this year (16 peeps) and got several “OMG! This is, hands down, the best Turkey I’ve ever tasted”! Well played, Bri!
I made this turkey this year and it was ABSOLUTELY the GOAT! One person said it was the best turkey she’s had in her 75 years of life. She said that to me twice. I’ll definitely do this again. Thank you so much! I’ve never made a bad meal from your videos. YOU are the GOAT of TH-cam chefs!
Just finished making this recipe and eating it. This is the most juiciest turkey I’ve ever had. My dad who doesn’t like turkey had a small piece and then cut himself another. If I could give this more like I absolutely would.
Made this for Thanksgiving. He’s not kidding. This is so good, it’s the juiciest turkey I’ve ever had and the amount of flavor makes this turkey actually the star of the meal instead of the afterthought
I am extremely excited to follow your Thanksgiving recipes! I love watching your videos and so far, have been so happy. I have been cooking for 50 years and one of the things I love that you taught me was cooking ground beef under the broiler (your 30 minute chili recipe that was DELICIOUS). The other thing you taught me was how to make sour dough bread and let me tell you, I am the queen. I am a true follower of America's Test Kitchen and have learned a new level from you. Thank you Brian (and your lovely wife) for bring new joy to my kitchen. You have given me a new strength in the kitchen. I always tell my friends that I have no idea if I am a good cook (my husband is still here after 37 years), but I love being in my kitchen. I get so much joy being in my kitchen. Bless you for ALL you bring us home cooks.
Best brining vessel? Large thermos cooler, like for a (big) picnic. Put a bed of ice in the bottom, then a large, clean, rinsed out unscented trash bag in the cooler, pour in your brine and add your bird, then tie off the bag with as little air in the bag as possible and fill in around and over the bird with more ice. Will stay cold just above freezing (34-38 degrees F) for three to four days in your pantry, 3-season room, basement, or garage as long as the exterior temp around it isn't above around 65 or 70 degrees F. We do it every year...
@ as long as you buy unscented and non BPA landfill safe bags, and as long as you aren't adding boiling hot liquids, you should be ok. You could also buy 10 gallon food grade bags if you prefer.
I used your brining recipe and method as well as your gravy this year (though I made some slight modifications to how I cooked the turkey itself), and this was hands down THE BEST TURKEY I'VE EVER HAD. Not only was it the best turkey that I've ever made, it was better than anyone else's turkey that I've ever tasted! We were hosting Thanksgiving with my in-laws this year, and I was quite nervous about making the turkey for all of them. While this took some preparation, nothing in your video was difficult to actually do. THANK YOU for making Thanksgiving dinner such a huge success for me! I'll absolutely repeat this every year for the rest of my life. My children's children will be making this turkey. You have just changed how my family does Thanksgiving for generations. Absolutely incredible!
Wow!! This is fantastic! I could roast a turkey every month, I love it that much. What a great commercial for Typhur. And, I'm so impressed with the turkey in the bottom draw of the fridge! You guys worked like dogs on this. Thank you😘
I just wanted to thank you. Truly showing gratitude because your channel has given me so many gifts of various excellent dishes. I used your chili recipe and tweaked it just a little, but I won a competition with it. All of your recipes are FANTASTIC, and to show my support for you and Lorn I just ordered your knife. Thank you, sincerely.... you are my favorite TH-cam chef and have changed my life
Hey Bri- Just wanted to say THANKS! for the great advice and for The Greatest Roast Turkey Recipe of All Time! You took all the stress out of making the bird this year. We will be using this recipe from now on. It was perfect and you made me look like a Rock Star with the family!
This Thanksgiving, I am very thankful for you, Brian! I’ve been following you for years and you’ve taught me how to make food that makes people smile! Always appreciate you!
I made this for Thanksgiving. I am 49 years old and have had many turkeys over the years. This was the best tasting, best texture, and juiciest turkey I have ever eaten. Thank you for sharing this.
Thank you! I’ve been making turkey successfully for the same crew every year. This year I took your advice, did the injection method but overnight. Did the gravy starter as well the day before. I didn’t really tell anybody I changed things up and immediately got lots of WOWs. They were all LOVING it. I got dark meat lovers saying they thought they liked the white meat better this year. We have a new standard, thanks again!
Great recipe, and this will definitely be my go-to every year! The only thing I did differently is I used slightly less salt, and right before cooking, I covered the turkey in a neutral oil and liberal amount of dried thyme and sage. The oil definitely helped with getting all the skin brown and no blotchiness, and the dried herbs made the house fill with smells of Thanksgiving 🙂
I was selected last minute to cook the turkey. Having never done it before, I used your video and the “day of” shortcut brine and… it turned out amazing! I even accidentally flipped it after the first hour of roasting but was able to correct with a short broil on the other side at the end. It was great! Multiple family members said it was the best turkey they’ve ever had.
Oh man!!! Made this turkey yesterday for Thanksgiving.....absolutely the best turkey ever. I splurged and bought the fancy thermometer that Brian uses.....150 breast and 167 thigh...rested it for about 2-3 hours, then oiled and broiled the top. The fam loved it. While you are at it you should make his dinner rolls too. They rock. Brian, great job and so appreciate the vid.
Brian, this was the first Thanksgiving turkey I've ever attempted myself. Had five people at the table and this bird really knocked it out of the park. And the gravy absolutely stole the show. We potlucked it,and the other guests made your side dishes and they were all excellent. This was a meal to remember. And it was so very chill because I knew exactly what to do, and when to do it. Not stressful at all. I followed the numbers and instructions, and it came out perfectly. Everyone at the table said it was really good and they were surprised because turkey always comes out dry. I kept coming back into the kitchen to steal scraps off the carcass and dip them in gravy. Absolutely fine restaurant quality, I would have been pleased to get this in a schmancy restaurant. The skin was glossy and crisp, the light meat was juicy and perfectly salted and herbed up, and the dark meat was very nice. You did good. Thanks!
For those reading these comments later, we didn't have room in the refrigerator to brine the bird, so I put a couple of bags of ice in the camping cooler we store out in the garage. The bird went into a large roasting bag along with the brine and it stayed in the cooler for the allotted time. I tied the top of the bag shut so it couldn't leak, and that was that. Top off the ice as needed. No stress, no worries. Perfect.
I’m hosting a mini thanksgiving on Sunday and I’ve got my turkey brining and the turkey stock in the fridge. Can’t wait to see how it comes together on Sunday. Thanks for all the recipes always, Bri! They are always a success in my home thanks to your concise and detailed recipes and vids.
Everyone who ate "this thing" said it was definitely the best turkey they have ever tasted. I've been eating leftovers for 4 days now and I'm still not sick of turkey. Only one thing happened...well two. The breast seemed to cook faster than yours (this was an 18lb bird). I left it in until the thigh reached 165. But by that time the breast was like 157. It didn't seem to make a difference though. The other, when I put the turkey back in the oven to crisp the skin, having drained all the juices into my gravy, it began to burn and smoke in the oven. I threw in a cup of water to prevent my neighbors from calling the fire department :) Other than that, this turkey was the bomb and I'd make it again any tim....Thanksgiving. Happy Holidays all
Made this turkey today. I made a few mistakes but it was still excellent. Mistake #1 was I let the gravy get too hot reheating it and it started browning slightly and losing the good flavor. It tasted like cheap packet gravy at that point. But I salvaged it by adding more drippings and it revived the turkey flavor, but it was too salty. It was still acceptable though. Mistake #2 was cooking the dark side too long. I had a 20# bird so I let cook alittle longer. My temp probe quit working so I was kind of blind. The white meat turned out perfect but the dark was alittle dry. But all in all it was epic. Also made the mashed potatoes and everyone said they were the best they’d had. Thanks Brian. You are the man.
We made the turkey and gravy exactly as you instructed and got “best turkey I ever had” ratings from the entire family! Thank you for doing all the experimenting for us and sharing your best practices with us! You make us look like pros! Happy Thanksgiving!
Wow. Just wow. No woes to be had at all with following your recipe. It was the best turkey I've ever had. GOAT turkey. Thank you for sharing. I've tried other recipes of yours and always had a fantastic experience. Your tips and tricks make the difference. With my highest honors I may give to you, you're the GOAT. Thank you.
Thank you Brian! I found this video last week and followed your steps exactly. The turkey turned out so juicy, and I got so many compliments from people that it was the best turkey they've ever had!
Hey Bri, just wanna thank you for this wonderful recipe and testing 12 turkeys for this! I pulled it out at 48 hours mark since my bird is only 14lbs and saw a few comments about it being too salty for trying this early. But everyone said this is really the best turkey they have ever had, and the white meat is still very juicy. It's at the edge of what I would call salty. Perhaps you can recommend a shorter brining time depending on the size of the bird?
Bri, did this pretty much exactly as described (extra cup of water in my roasting pan because it's crowned a bit) and it turned out great! the gravy was a star of the show too with all the brine seasoning from the roasting and resting juices so glad the early step gave me extra. thank you!
Ok, did this insanity and it turned out fantastic. Full of flavor, moist, and a nice crisp skin and even doneness. My gf wasn’t a big fan of turkey but now she is….thanks for the extra work Bri!
I followed every single step. I can honestly say it was the best turkey I’ve ever eaten in my life. CRAZY moist and flavorful from skin to bone. 👏🏼👏🏼👏🏼
The past 25 years or so have been a revolution in roast turkey. When I was a kid, my mom made a stack of plywood she called "white meat"-bright side, my lifelong love of dark-meat turkey and chicken comes from those days. Watching the Thanksgiving episode of Good Eats way back in the day was a game-changer, and now there's TH-cam to refine and make that process better and better.
Brian , I did this for Thanksgiving this year. Usually I dry brine. This was the best turkey I have ever made. I am definitely using this method every time. Thanks!
We just stuck our turkey in the brine and made up the gravy. base which is the bomb!! We're actually doing Thanksgiving early and cannot wait to have more of that gravy!! I wanted to hop on here and update this comment and say that we did Thanksgiving early as on Tuesday instead of Thursday and this process made the most succulent turkey I've ever eaten. It was amazing and that was our first time going through this process so it's only going to get more refined and better as we go along. Thank you Brian for teaching my Brian how to make the most amazing turkey.
Brian, thank you SO MUCH for this recipe! I wasn't able to do the 3 day brine, but I did a 24 hour brine, no injection at all, and it was STILL the best turkey I've ever made! This cooking technique really was amazing. This is going to be my go-to recipe for the holidays. Your content ROCKS!
You mentioned why you roast your bird breast side down. I’ve found that spatchcocking the bird keeps the breast and dark meat on the same level. When the breast hits 160, I pull it from the oven and let it rest. Carryover will bring the breast to 165 and the dark meat to 175. Cooks way faster than cooking while also.
Spatchcocking is effective but a turkey tends to be really big for it. - My key things for roasting any bird are: Heavy bottom pan to give power to the bottom dark meat side. Heavy cast iron roaster like lodge ones or the Field no.16. - Brining the bird or even better, roasting at 250f (120c) with added salt till breast temp reaches 70c( 160f). 1% salt in weight. This will slowly brine the bird and gently render the fat. Reserve any rendered fat for future use, The fat will have rendered gently to the point where its perfect to store for a long time. - Add onions and apples, oven to 220c (425f), roast till bird has desired color and dark meat is tender. - Take bird out and add parboiled potatoes and some extra butter/ poultry fat if needed and roast at 475f 250c) till potatoes soak up all the juices and only fat remains. Tilt the iron pan to allow the fat to drip and take the potatoes, caramelised onions and caramelised apples out. Serve dark meat and veggies. White meat does benefit of gravy or even better. Turkey breast amd stock pie.
160 is too hot for Turkey breast in my opinion. If you pull it at 150, it’ll probably carry over to 155 or so, depending on how hot your oven was. Poultry needs to rest for 2.7 minutes at 150°F to achieve a 7 log reduction in salmonella, the same reduction that happens immediately at 165°F. So as long as you rest your meat (which you definitely should regardless), it’s perfectly safe to cook Turkey to 150°F.
@@fraserlaidlaw7358 I live in Europe and I find it quite interesting how US people have this weird fear of pathogens. I always cook my birds way past those temps. Till the dark meat is tender and, just make sure, with brining and right oven temps the breast stays moist.
Brian, followed your recipe this year and was absolutely amazed at the turkey we had for Thanksgiving. Although I adjusted the cooking times a bit because I had a 21 lb. turkey, it was the best, most juiciest turkey ever. Beautifully browned, and everyone loved it. Thanks for the excellent video. Oh, and btw, the gravy was spot on too. So flavorful. Can't wait to do this again.
Made this for today... Truly the GOAT of turkeys... Everyone commented on the flavor and juiciness of the meat. I will be making this every year. Thanks for sharing the recipe.
Brian, we made this turkey today/this week and it was epic. You’re right; it’s the best thanksgiving Turkey we’ve ever had. 5 stars. Thanks for the great vid/recipe. I’m telling everybody.
I actually made this and my family and I couldn’t get over how delicious it was! I used a brining bag bought at the grocery store. It worked very well. This is my new Thanksgiving turkey!
Just made this and it was fantastic. The bird goes from the ugly duckling before the turnover but browns beautifully at the end. I made an error and only dialed down to 375, but just took it out after an hour for the resting period. I've done dozens of turkeys and this is now the standard. Can't wait to try the method on chickens!
Made this, along with Brian's stuffing and green bean casserole for Thanksgiving. Everything was fantastic. The turkey truly was the best we've ever tasted.
I made this for my family this year--I've never brined before. To say it turned out amazing is an understatement. Thank you again for another banger recipe!! -Sarah
I'm so glad for your treatise on brining in this video. So many armchair chefs on the internet get inanely pedantic about "dry brine is literally impossible" when thays so obviously not the case. Thanks for all you do!!
I love cooking so much! Unfortunately I’m stuck in hospital through the future holidays this year so your videos are helping me cope with the itch of not being able to be in the kitchen. Thank you! ❤❤
Used your turkey, green beans and mashed potato recipes today. Perfection. The turkey was fantastic. Thank you for working so hard so we can have success on our plates. Happy Thanksgiving!
Brian. I tried this yesterday. I'll never make a turkey or gravy another way. This was truly the GOAT turkey. I've never made a better one. Thank you for this.
I've had a lot of success with dry brining - but I make a seasoned salt with the poultry herbs and mix baking powder into that (a Kenji Lopez Alt. trick). The skin gets pricked all over, and the salt, herb, and baking powder mix gets rubbed both on and UNDER the skin for deeper penetration. The baking powder will react with the juices and oil to create an extremely crispy skin, and it also adds alkalinity to help tenderize the meat more (like the velveting process in Chinese cooking). This gets set in the fridge uncovered for at least 24 hours to let the turkey dry on the outside thoroughly and promote more browning. Before cooking, I make garlic herb butter and rub it on and under the skin to help self-baste the bird and give it the oil needed for the baking powder to react. I also spatchcock my turkey for even cooking. This method has worked great for me, but I want to try injecting just a bit of brine this year as well, at least in those places where the turkey is extra THICC. BTW - the idea of sacrificing and roasting the wings that no one eats for a better gravy is genius level. That I will also be implementing this year.
Followed your video to a tee, gravy and turkey (15 lbs) for Thanksgiving and it really was the BEST turkey and gravy my family has ever had! Thank you so incredibly much for this video and all your content!!
Made this for thanksgiving, quite litterally THE BEST TURKEY IV'E EVER HAD! Thank you Brian ! This recipe seemed intimidating but was actually pretty easy and fun to do !
Made your turkey this year Bri, usually use Alton Brown's recipe, and my family ate the ENTIRE 18 lbs bird! Will 100% be using this to make more turkey.
Thank you! I followed this recipe for Thanksgiving (first time I was entrusted with doing the Turkey) and everyone was asking how I got it so moist. You made me the hero of Thanksgiving.
This was the first whole bird I evermade. It turned out phenomenal. Everyone loved it. The gravy was sooo good. And the skin-deezamn it was great. Breast was juicy, and the leg meat was succulent. I paired it with Brian’s potato puree, and we had a winner. Winner winner oven roasted 3-day wet brined turkey dinner. As they say.
Ok so I made this and my family couldn’t shut up about it. My oldest kept saying “what did you put in this? Heroin? I’m addicted!” Will def be using this method next and all future years! Thanks Brian!
I made this today and it is so tender and perfectly seasoned. I would recommend that you get an internal thermometer. I had a 13.5 lb turkey and took it out at 160 and let the residual heat carry over to 165. I’m definitely going to make my turkey this way moving forward!!
Great video. For your own curiosity, you should check out Not Another Cooking show's method where he breaks down the bird before brining/roasting. It's the simplest + the best results I've ever tried.
I did the 1 hour injection… it made my turkey so juicy that the juices were cooking over the roasting pan and xl jelly roll pan I had underneath it. I never thought I’d have the problem of my turkey being almost too juicy! I’ve been making turkeys for almost 10 years and I’ve never done the injections before but I was told this was my best turkey ever. I will be doing this again next year, amazing!
I just wanted to say thank you for showing me how to do this!! Never cooked a turkey before!! Got my turkey in the brine, going to be cooking on Saturday! Working on the gravy now!! Smells sooo good!!
I love Brian's content. I definitely look up to his style and hope to learn from him to better my cooking vlog (separate from my personal channel). He has a good balance of entertainment and knowledge. Keep going Brian!
I gave up on turkey years ago because it was always dry and under seasoned. I decided this one was worth a try and was not disappointed. Both the turkey and the gravy are seriously, by a wide margin, the best I've ever had. Thank you for your hard work on this one Brian and team!
Made this tonight for a Friendsgiving. To say it was amazing was an understatement. To go along with it I made some smoke tri tip with chimichurri (our yearly tradition is to cook one non traditional meat for thanksgiving) and a HUGE compliment to the turkey was that our guests couldn’t decide if the turkey or tri tip were better! Thank you Brian for the amazing content.
Success! I veered off a bit with the contents of the brine itself, but followed process for the brining and the roasting and the making of the gravy, and it was the best Thanksgiving dinner I've done in a long time.
We were working with a 15 pounder. 90min at 325F overshot by 20F and the results were STILL better than anything we've made in the past! Will adjust accordingly next year. Thanks Bri!
As a young cook making my first bird 30 years ago, I didn’t which way to put the bird in so I did it breast side down. Company came and there were some giggles, but the breast meat was so juicy I played it off as intentional. Thanks as always for options to up my game!
Followed Brian’s method here using a pre-packaged brine kit, and can confirm, this upside down cook method resulted in THE BEST Thanksgiving turkey I’ve ever made. Everyone raved about it, amazing! Absolutely my new go to method right here! ❤🐐🦃
I appreciate the amount of testing resources you commit to coming up with these recipes. I usually cook my turkey on a smoker after a wet brine. I’m excited to try your brine and injection technique. Thanks for the video!
Brining is the process of watching your boy Brine Lagerstrom make a turkey while your own turkey chills in a salt solution.
😂
Great video. One note: Orange Home Depot buckets are NOT food grade. Leaktite, the manufacturer, indicates that they use an orange colorant that has not been tested as food-safe. They're also made from recycled plastics which may contain chemical contaminants.
That being said, Home Depot does sell food safe 5 gal buckets. They're cheap. Look for the white buckets, they're labelled food-safe.
Just use one of those oven turkey roasting bags. You can put the bag into any container you want, including a Home Depot bucket. I use a big plastic Tupperware bin that I got from Dollar General, myself. Put the turkey in the bag, pour the brine into the bag, press out most of the air and tie the bag closed. And then you put the bucket in the garage or wherever.
@castironchaos That's an excellent solution.
If you want to spring for something really nice instead, I recommend Araven's Gastronorm containers
@@castironchaos That is exactly what I've been doing for years, using my Homer bucket, topping with ice and storing in a cooler, surrounded by more ice.
Though I'll wrap the opening of the bag over the lip of the bucket, fill with brine, add the bird, then close it up.
I use a bucket that was also used for lead paint. It ads a great 1950s flavor
It’s absolutely insane that this content is free. Thank you Brian. Roasting 12 turkeys for this is insane commitment and I can’t wait to try this for thanksgiving this year.
This is probably my favorite way to roast a turkey, but not my favorite way to cook one. No, I'm not talking about deep frying. I hate those. My favorite turkey is cooked on an old fashioned BBQ with a rotisserie. As a kid that was our traditional 4th of July dinner. Although brining would have made it even better.
Over it
Just finished our Thanksgiving feast, followed the steps to a T and the turkey was - hands down - the best we’ve ever had. Everyone at the table said the same, Thanks Bri for yet another outstanding recipe and clear presentation! Happy Thanksgiving!
My wife and I have been making Thanksgiving dinner together for 35 years and this Turkey and Gravy was the best tasting of them all. Your techniques make all the difference. THANK YOU!
Three cheers for Chef Brian. I’ve been following these steps since Friday. Finished everything today, right in time for the best Thanksgiving I’ve ever prepared. Usually I just baste and cook, baste and cook. This was my first time for both brining and injecting anything. It’s an absolute game changer. I’ve been watching your content for two years and I absolutely love it. Thanks for sharing this and so many other tips and recipes. I look forward to making more of your dishes. Keep doing what you’re doing. Happy Thanksgiving.
Hey Brian, my family celebrated Thanksgiving early this year. I always make the turkey and I decided to trust this recipe and abandon a tried and true recipe.
I followed this recipe exactly and to say it crushed was an understatement. Everybody in attendance raved about the turkey and they all said it was the best they had ever had. The gravy was incredible too! Thanks so much for all of the effort put into this recipe.
For those who have not made this. I used a 12qt stock pot for my brine vessel and put the lid on. It was put in a cooler and packed with ice. It lasted just fine in the Michigan weather for 3 days.
“Logistically, that sucks.” This is exactly why you follow Brian lmao. No bs or forgetting to mention that part in the process, just straight up “no, this is going to be a headache for you.” I respect that lol
Bri, something I really appreciate about your channel is that you do different experiments to show *why* you ultimately recommend something. I feel like I’ve learned so much about the why behind cooking from your channel more than any other source.
A number of years ago, my chef brother showed me how to debone and roulade the meat around the stuffing. Trussed and roasted it. A-MA-ZING flavor and so moist. My brother is no longer with us, but I cherish this memory of cooking with him. Thanks for making me drool with your version. May give this a try.
Chuds bbq just uploaded a video on a deboned turkey. I recommend you check it out It looks amazing
I sent this video to my mom. Now I'm responsible for making Thanksgiving dinner. Thanks a lot, Brian.
So...how did it turn out?
Hi Brian, I’ve cooked at least 40 turkey dinners in my life and helped with at least 18 more as a kid (talking Grandma-age, here). My traditional family recipes are sacrosanct, but I am going to break with (some) tradition here and try your brining. I’ve brined before but never with the herbal infusion idea of yours. Love it. I’ve never cut off wing tips. Doing it! I just bought the syringe off Amazon. Doing that! I am trying your dressing recipe (and the two other sides from your other video). I may actually cook two turkeys because I have to do a traditional sausage stuffing cooked in the bird for my family. I’m also looking forward to all the leftovers because I watched your leftover turkey video too.
I love your videos. You are entertaining and precious. I’m sure others have said the same but we’d rather have one or two videos a month, happily waiting for them (because they are wonderful) than knowing you are stressed and burning out.
I recently had back surgery and watching this is what I needed to get motivated for all the effort of Thanksgiving cooking. Bless you!
I think you and I sound about the same age and I don't usually mess with my recipes either. My first foray into Thanksgiving dinner was the year my stepfather was gravely ill and I had to make the entire thing myself. I was 19 and aside from forgetting to put the sugar in the pumpkin pies everything pretty much came out the way it should. However we decided to try this way of doing turkey and so far it's been really easy and the gravy base is amazing! I hope you're recouping from your back surgery is good. Don't push yourself this year there's always next
This is why your channel is the best cooking channel on TH-cam: Not only are your results spectacular, but you explain everything thoroughly and provide alternate options throughout. Love it.
Once out of the brine should sit on a cooling rack in the fridge for a few hours. This will help draw out the moisture in the skin allowing for a crisper end result.
This is what I do! Overnight, or until the skin looks kinda leathery. That's when you know it's ready!
I'm new to brining a turkey. So don't rinse it and let it set out for a bit, than rinse it?
@@mariecozine8880don’t rinse it! You’ll wash off all that great brine flavor from the skin.
@ just pat dry
That fridge hack is insane, but makes so much sense if the drawer is cleaned.
And not cracked. Test in sink with plain water before 🤪
Uh. Or you could put it in a trash bag in the drawer like I do
I dunno.. brian love you and all that you do and have been a long time follower but the drawer brine is absolute madness my dude.
@@danehofer8558 I wish I had thought of it a few years ago. I was brining in a bag and the bag managed to get a hole.
Nah, you don't have to clean the vegetable drawer! That extra stuff at the bottom is called "Fond" and fond is flavor!
/s
I followed your techniques and recipes for the turkey and gravy. I’m not one for following any recipe exactly, but I found that if I followed yours exactly, I get incredible results. My turkey yesterday was the best turkey I have ever made, and I’ve been roasting turkeys for the last 40 years. I’ve also been making turkey gravy for that long, but everyone loved my gravy yesterday including my sister, who claimed that my gravy was better than my father’s, which was my benchmark. Thanks Brian. I will continue following your content and will always follow your recipes exactly.
Ok Bri... I trusted you and followed your instructions for roast turkey exactly. And it was EPIC! Best turkey I've ever had and everyone who came to the meal said the same. I owe you man. Thanks for all the hard work you do to give us the best stuff!
I made this tonight. It really was THE GOAT. My friends and family couldn't believe that's how good turkey could taste. There's no more turkey - and usually we have leftovers for days. Brian, I cannot get over how good your recipes are. It's totally leveled up my cooking game. Great work, it's mind blowingly delicious. Happy Thanksgiving!!
The gravy was incredible. A thermometer is kind of a must - turkey cooks so much faster than you think and it's so easy to go over...
Thanks Brian! Nailed it. This was a HUGE success today. For the final 500 degree finish, I added a dry seasoning mixture that really made the skin taste and look even better. This is my new GO TO method for cooking this bad boy!
I made this for our family Thanksgiving dinner this year (16 peeps) and got several “OMG! This is, hands down, the best Turkey I’ve ever tasted”! Well played, Bri!
I made this turkey this year and it was ABSOLUTELY the GOAT! One person said it was the best turkey she’s had in her 75 years of life. She said that to me twice. I’ll definitely do this again. Thank you so much! I’ve never made a bad meal from your videos. YOU are the GOAT of TH-cam chefs!
Just finished making this recipe and eating it. This is the most juiciest turkey I’ve ever had. My dad who doesn’t like turkey had a small piece and then cut himself another. If I could give this more like I absolutely would.
Made this for Thanksgiving. He’s not kidding. This is so good, it’s the juiciest turkey I’ve ever had and the amount of flavor makes this turkey actually the star of the meal instead of the afterthought
I am extremely excited to follow your Thanksgiving recipes! I love watching your videos and so far, have been so happy. I have been cooking for 50 years and one of the things I love that you taught me was cooking ground beef under the broiler (your 30 minute chili recipe that was DELICIOUS). The other thing you taught me was how to make sour dough bread and let me tell you, I am the queen. I am a true follower of America's Test Kitchen and have learned a new level from you. Thank you Brian (and your lovely wife) for bring new joy to my kitchen. You have given me a new strength in the kitchen. I always tell my friends that I have no idea if I am a good cook (my husband is still here after 37 years), but I love being in my kitchen. I get so much joy being in my kitchen. Bless you for ALL you bring us home cooks.
I used this recipe this year. In the past I have always dry brined. This turkey was the best I have ever had. This is a go-to for me from now on.
Best brining vessel? Large thermos cooler, like for a (big) picnic. Put a bed of ice in the bottom, then a large, clean, rinsed out unscented trash bag in the cooler, pour in your brine and add your bird, then tie off the bag with as little air in the bag as possible and fill in around and over the bird with more ice. Will stay cold just above freezing (34-38 degrees F) for three to four days in your pantry, 3-season room, basement, or garage as long as the exterior temp around it isn't above around 65 or 70 degrees F. We do it every year...
I use a 5 gallon bucket 🪣 that I got from Lowe’s it’s only for brining. And I can put it in the dishwasher to clean it after use.
@@monicamuller9215 5 gal too small for us… we like BIG birds
I don’t know if a trash bag is food safe
@ as long as you buy unscented and non BPA landfill safe bags, and as long as you aren't adding boiling hot liquids, you should be ok. You could also buy 10 gallon food grade bags if you prefer.
Thanks!
I just finished making this. OMG. It's so flavorful and juicy. Thank you.
This turkey was epic. Hands down the best I’ve ever had. Thank you for making me a super star chef for my first ever turkey feast! 10/10
I used your brining recipe and method as well as your gravy this year (though I made some slight modifications to how I cooked the turkey itself), and this was hands down THE BEST TURKEY I'VE EVER HAD. Not only was it the best turkey that I've ever made, it was better than anyone else's turkey that I've ever tasted! We were hosting Thanksgiving with my in-laws this year, and I was quite nervous about making the turkey for all of them. While this took some preparation, nothing in your video was difficult to actually do. THANK YOU for making Thanksgiving dinner such a huge success for me! I'll absolutely repeat this every year for the rest of my life. My children's children will be making this turkey. You have just changed how my family does Thanksgiving for generations. Absolutely incredible!
Lots of explanation/education in this one. Much appreciated and a big reason why Brian’s channel is by far the best cooking channel out there!
Wow!! This is fantastic! I could roast a turkey every month, I love it that much. What a great commercial for Typhur. And, I'm so impressed with the turkey in the bottom draw of the fridge! You guys worked like dogs on this. Thank you😘
I just wanted to thank you. Truly showing gratitude because your channel has given me so many gifts of various excellent dishes. I used your chili recipe and tweaked it just a little, but I won a competition with it. All of your recipes are FANTASTIC, and to show my support for you and Lorn I just ordered your knife. Thank you, sincerely.... you are my favorite TH-cam chef and have changed my life
I’ve been waiting eagerly for this video since the Q&A. Let’s goo!!
Hey Bri- Just wanted to say THANKS! for the great advice and for The Greatest Roast Turkey Recipe of All Time! You took all the stress out of making the bird this year. We will be using this recipe from now on. It was perfect and you made me look like a Rock Star with the family!
Hell yeah, that’s awesome! Glad you loved it.
This Thanksgiving, I am very thankful for you, Brian! I’ve been following you for years and you’ve taught me how to make food that makes people smile! Always appreciate you!
I made this for Thanksgiving. I am 49 years old and have had many turkeys over the years. This was the best tasting, best texture, and juiciest turkey I have ever eaten. Thank you for sharing this.
I live in Brentwood and always appreciate your videos! My wife, who normally says she doesn't like turkey, loved this! Truly the GOAT
Thank you! I’ve been making turkey successfully for the same crew every year. This year I took your advice, did the injection method but overnight. Did the gravy starter as well the day before. I didn’t really tell anybody I changed things up and immediately got lots of WOWs. They were all LOVING it. I got dark meat lovers saying they thought they liked the white meat better this year. We have a new standard, thanks again!
Great recipe, and this will definitely be my go-to every year! The only thing I did differently is I used slightly less salt, and right before cooking, I covered the turkey in a neutral oil and liberal amount of dried thyme and sage. The oil definitely helped with getting all the skin brown and no blotchiness, and the dried herbs made the house fill with smells of Thanksgiving 🙂
I was selected last minute to cook the turkey. Having never done it before, I used your video and the “day of” shortcut brine and… it turned out amazing! I even accidentally flipped it after the first hour of roasting but was able to correct with a short broil on the other side at the end.
It was great! Multiple family members said it was the best turkey they’ve ever had.
Oh man!!! Made this turkey yesterday for Thanksgiving.....absolutely the best turkey ever. I splurged and bought the fancy thermometer that Brian uses.....150 breast and 167 thigh...rested it for about 2-3 hours, then oiled and broiled the top. The fam loved it. While you are at it you should make his dinner rolls too. They rock. Brian, great job and so appreciate the vid.
Brian, this was the first Thanksgiving turkey I've ever attempted myself. Had five people at the table and this bird really knocked it out of the park. And the gravy absolutely stole the show. We potlucked it,and the other guests made your side dishes and they were all excellent. This was a meal to remember. And it was so very chill because I knew exactly what to do, and when to do it. Not stressful at all. I followed the numbers and instructions, and it came out perfectly. Everyone at the table said it was really good and they were surprised because turkey always comes out dry. I kept coming back into the kitchen to steal scraps off the carcass and dip them in gravy. Absolutely fine restaurant quality, I would have been pleased to get this in a schmancy restaurant. The skin was glossy and crisp, the light meat was juicy and perfectly salted and herbed up, and the dark meat was very nice. You did good. Thanks!
For those reading these comments later, we didn't have room in the refrigerator to brine the bird, so I put a couple of bags of ice in the camping cooler we store out in the garage. The bird went into a large roasting bag along with the brine and it stayed in the cooler for the allotted time. I tied the top of the bag shut so it couldn't leak, and that was that. Top off the ice as needed. No stress, no worries. Perfect.
I've cooked turkeys many ways, but this is all new to me and we're going to try it. You haven't led us wrong on a recipe yet! Keep up the great work.
I’m hosting a mini thanksgiving on Sunday and I’ve got my turkey brining and the turkey stock in the fridge. Can’t wait to see how it comes together on Sunday. Thanks for all the recipes always, Bri! They are always a success in my home thanks to your concise and detailed recipes and vids.
Everyone who ate "this thing" said it was definitely the best turkey they have ever tasted. I've been eating leftovers for 4 days now and I'm still not sick of turkey. Only one thing happened...well two. The breast seemed to cook faster than yours (this was an 18lb bird). I left it in until the thigh reached 165. But by that time the breast was like 157. It didn't seem to make a difference though. The other, when I put the turkey back in the oven to crisp the skin, having drained all the juices into my gravy, it began to burn and smoke in the oven. I threw in a cup of water to prevent my neighbors from calling the fire department :) Other than that, this turkey was the bomb and I'd make it again any tim....Thanksgiving. Happy Holidays all
Made this turkey today. I made a few mistakes but it was still excellent. Mistake #1 was I let the gravy get too hot reheating it and it started browning slightly and losing the good flavor. It tasted like cheap packet gravy at that point. But I salvaged it by adding more drippings and it revived the turkey flavor, but it was too salty. It was still acceptable though. Mistake #2 was cooking the dark side too long. I had a 20# bird so I let cook alittle longer. My temp probe quit working so I was kind of blind. The white meat turned out perfect but the dark was alittle dry. But all in all it was epic. Also made the mashed potatoes and everyone said they were the best they’d had. Thanks Brian. You are the man.
We made the turkey and gravy exactly as you instructed and got “best turkey I ever had” ratings from the entire family! Thank you for doing all the experimenting for us and sharing your best practices with us! You make us look like pros! Happy Thanksgiving!
Wow. Just wow. No woes to be had at all with following your recipe. It was the best turkey I've ever had. GOAT turkey. Thank you for sharing.
I've tried other recipes of yours and always had a fantastic experience. Your tips and tricks make the difference.
With my highest honors I may give to you, you're the GOAT. Thank you.
Thank you Brian! I found this video last week and followed your steps exactly. The turkey turned out so juicy, and I got so many compliments from people that it was the best turkey they've ever had!
Hey Bri, just wanna thank you for this wonderful recipe and testing 12 turkeys for this! I pulled it out at 48 hours mark since my bird is only 14lbs and saw a few comments about it being too salty for trying this early. But everyone said this is really the best turkey they have ever had, and the white meat is still very juicy. It's at the edge of what I would call salty. Perhaps you can recommend a shorter brining time depending on the size of the bird?
Bri, did this pretty much exactly as described (extra cup of water in my roasting pan because it's crowned a bit) and it turned out great! the gravy was a star of the show too with all the brine seasoning from the roasting and resting juices so glad the early step gave me extra. thank you!
Ok, did this insanity and it turned out fantastic. Full of flavor, moist, and a nice crisp skin and even doneness. My gf wasn’t a big fan of turkey but now she is….thanks for the extra work Bri!
I followed every single step. I can honestly say it was the best turkey I’ve ever eaten in my life. CRAZY moist and flavorful from skin to bone. 👏🏼👏🏼👏🏼
The past 25 years or so have been a revolution in roast turkey.
When I was a kid, my mom made a stack of plywood she called "white meat"-bright side, my lifelong love of dark-meat turkey and chicken comes from those days.
Watching the Thanksgiving episode of Good Eats way back in the day was a game-changer, and now there's TH-cam to refine and make that process better and better.
Brian , I did this for Thanksgiving this year. Usually I dry brine. This was the best turkey I have ever made. I am definitely using this method every time. Thanks!
We just stuck our turkey in the brine and made up the gravy. base which is the bomb!! We're actually doing Thanksgiving early and cannot wait to have more of that gravy!! I wanted to hop on here and update this comment and say that we did Thanksgiving early as on Tuesday instead of Thursday and this process made the most succulent turkey I've ever eaten. It was amazing and that was our first time going through this process so it's only going to get more refined and better as we go along. Thank you Brian for teaching my Brian how to make the most amazing turkey.
Brian, thank you SO MUCH for this recipe! I wasn't able to do the 3 day brine, but I did a 24 hour brine, no injection at all, and it was STILL the best turkey I've ever made! This cooking technique really was amazing. This is going to be my go-to recipe for the holidays. Your content ROCKS!
You mentioned why you roast your bird breast side down. I’ve found that spatchcocking the bird keeps the breast and dark meat on the same level. When the breast hits 160, I pull it from the oven and let it rest. Carryover will bring the breast to 165 and the dark meat to 175. Cooks way faster than cooking while also.
Breast at 160 will carry over to way more than 165. Pull at 155 latest. But you're right about spatchcocking.
Spatchcocking is effective but a turkey tends to be really big for it.
- My key things for roasting any bird are: Heavy bottom pan to give power to the bottom dark meat side. Heavy cast iron roaster like lodge ones or the Field no.16.
- Brining the bird or even better, roasting at 250f (120c) with added salt till breast temp reaches 70c( 160f). 1% salt in weight. This will slowly brine the bird and gently render the fat. Reserve any rendered fat for future use, The fat will have rendered gently to the point where its perfect to store for a long time.
- Add onions and apples, oven to 220c (425f), roast till bird has desired color and dark meat is tender.
- Take bird out and add parboiled potatoes and some extra butter/ poultry fat if needed and roast at 475f 250c) till potatoes soak up all the juices and only fat remains. Tilt the iron pan to allow the fat to drip and take the potatoes, caramelised onions and caramelised apples out.
Serve dark meat and veggies. White meat does benefit of gravy or even better. Turkey breast amd stock pie.
160 is too hot for Turkey breast in my opinion. If you pull it at 150, it’ll probably carry over to 155 or so, depending on how hot your oven was.
Poultry needs to rest for 2.7 minutes at 150°F to achieve a 7 log reduction in salmonella, the same reduction that happens immediately at 165°F. So as long as you rest your meat (which you definitely should regardless), it’s perfectly safe to cook Turkey to 150°F.
@@fraserlaidlaw7358 I live in Europe and I find it quite interesting how US people have this weird fear of pathogens.
I always cook my birds way past those temps. Till the dark meat is tender and, just make sure, with brining and right oven temps the breast stays moist.
My tip is to cook it
Brian, followed your recipe this year and was absolutely amazed at the turkey we had for Thanksgiving. Although I adjusted the cooking times a bit because I had a 21 lb. turkey, it was the best, most juiciest turkey ever. Beautifully browned, and everyone loved it. Thanks for the excellent video. Oh, and btw, the gravy was spot on too. So flavorful. Can't wait to do this again.
Made this for today... Truly the GOAT of turkeys... Everyone commented on the flavor and juiciness of the meat. I will be making this every year. Thanks for sharing the recipe.
Brian, we made this turkey today/this week and it was epic. You’re right; it’s the best thanksgiving Turkey we’ve ever had. 5 stars.
Thanks for the great vid/recipe. I’m telling everybody.
Hell yeah
I actually made this and my family and I couldn’t get over how delicious it was! I used a brining bag bought at the grocery store. It worked very well. This is my new Thanksgiving turkey!
Just made this and it was fantastic. The bird goes from the ugly duckling before the turnover but browns beautifully at the end. I made an error and only dialed down to 375, but just took it out after an hour for the resting period. I've done dozens of turkeys and this is now the standard. Can't wait to try the method on chickens!
Made this, along with Brian's stuffing and green bean casserole for Thanksgiving. Everything was fantastic. The turkey truly was the best we've ever tasted.
I made this for my family this year--I've never brined before. To say it turned out amazing is an understatement. Thank you again for another banger recipe!! -Sarah
I'm so glad for your treatise on brining in this video. So many armchair chefs on the internet get inanely pedantic about "dry brine is literally impossible" when thays so obviously not the case. Thanks for all you do!!
I love cooking so much! Unfortunately I’m stuck in hospital through the future holidays this year so your videos are helping me cope with the itch of not being able to be in the kitchen. Thank you! ❤❤
I hope you get well soon! Cooking is so therapeutic
Used your turkey, green beans and mashed potato recipes today. Perfection. The turkey was fantastic. Thank you for working so hard so we can have success on our plates. Happy Thanksgiving!
Brian. I tried this yesterday. I'll never make a turkey or gravy another way. This was truly the GOAT turkey. I've never made a better one. Thank you for this.
I've had a lot of success with dry brining - but I make a seasoned salt with the poultry herbs and mix baking powder into that (a Kenji Lopez Alt. trick).
The skin gets pricked all over, and the salt, herb, and baking powder mix gets rubbed both on and UNDER the skin for deeper penetration. The baking powder will react with the juices and oil to create an extremely crispy skin, and it also adds alkalinity to help tenderize the meat more (like the velveting process in Chinese cooking). This gets set in the fridge uncovered for at least 24 hours to let the turkey dry on the outside thoroughly and promote more browning. Before cooking, I make garlic herb butter and rub it on and under the skin to help self-baste the bird and give it the oil needed for the baking powder to react. I also spatchcock my turkey for even cooking.
This method has worked great for me, but I want to try injecting just a bit of brine this year as well, at least in those places where the turkey is extra THICC.
BTW - the idea of sacrificing and roasting the wings that no one eats for a better gravy is genius level. That I will also be implementing this year.
Dude!! I don’t even like turkey but I want to eat this one all day long! My mouth is watering right now!!!
Followed your video to a tee, gravy and turkey (15 lbs) for Thanksgiving and it really was the BEST turkey and gravy my family has ever had! Thank you so incredibly much for this video and all your content!!
Made this for thanksgiving, quite litterally THE BEST TURKEY IV'E EVER HAD! Thank you Brian ! This recipe seemed intimidating but was actually pretty easy and fun to do !
Made your turkey this year Bri, usually use Alton Brown's recipe, and my family ate the ENTIRE 18 lbs bird! Will 100% be using this to make more turkey.
Thank you! I followed this recipe for Thanksgiving (first time I was entrusted with doing the Turkey) and everyone was asking how I got it so moist. You made me the hero of Thanksgiving.
Dude, this one has been a long time coming! Definitely a video that us going to pay dividends for years - maybe even decades - to come. Thank you!
This was the first whole bird I evermade. It turned out phenomenal. Everyone loved it. The gravy was sooo good. And the skin-deezamn it was great. Breast was juicy, and the leg meat was succulent.
I paired it with Brian’s potato puree, and we had a winner.
Winner winner oven roasted 3-day wet brined turkey dinner. As they say.
Ok so I made this and my family couldn’t shut up about it. My oldest kept saying “what did you put in this? Heroin? I’m addicted!”
Will def be using this method next and all future years! Thanks Brian!
I made this today and it is so tender and perfectly seasoned. I would recommend that you get an internal thermometer. I had a 13.5 lb turkey and took it out at 160 and let the residual heat carry over to 165. I’m definitely going to make my turkey this way moving forward!!
Great video. For your own curiosity, you should check out Not Another Cooking show's method where he breaks down the bird before brining/roasting. It's the simplest + the best results I've ever tried.
I did the 1 hour injection… it made my turkey so juicy that the juices were cooking over the roasting pan and xl jelly roll pan I had underneath it. I never thought I’d have the problem of my turkey being almost too juicy! I’ve been making turkeys for almost 10 years and I’ve never done the injections before but I was told this was my best turkey ever. I will be doing this again next year, amazing!
I’ve watched this video so many times already. Can’t wait to try this recipe. Thank you, Brian for your commitment and quality content. Don’t change!
I just wanted to say thank you for showing me how to do this!! Never cooked a turkey before!! Got my turkey in the brine, going to be cooking on Saturday! Working on the gravy now!! Smells sooo good!!
You are one of my favorite TH-cam Chefs. None of your recipes have failed me. But you lost me with the turkey brining in the fridge drawer, hahaha!
I love Brian's content. I definitely look up to his style and hope to learn from him to better my cooking vlog (separate from my personal channel). He has a good balance of entertainment and knowledge. Keep going Brian!
I gave up on turkey years ago because it was always dry and under seasoned. I decided this one was worth a try and was not disappointed. Both the turkey and the gravy are seriously, by a wide margin, the best I've ever had. Thank you for your hard work on this one Brian and team!
👊🏻
Made this tonight for a Friendsgiving. To say it was amazing was an understatement.
To go along with it I made some smoke tri tip with chimichurri (our yearly tradition is to cook one non traditional meat for thanksgiving) and a HUGE compliment to the turkey was that our guests couldn’t decide if the turkey or tri tip were better!
Thank you Brian for the amazing content.
Dude w going against tri tip is epic. My Turkey is in the oven now. Excited to share with people. I hope I have similar reaction
This was by far the best turkey I’ve ever made. I spent most of the meal evangelizing your channel.
This turkey so good I’m making it again for Christmas lol
Success! I veered off a bit with the contents of the brine itself, but followed process for the brining and the roasting and the making of the gravy, and it was the best Thanksgiving dinner I've done in a long time.
We tried this recipe for Thanksgiving and hands down this was the best Turkey and gravy ever. Thank you.
We were working with a 15 pounder. 90min at 325F overshot by 20F and the results were STILL better than anything we've made in the past! Will adjust accordingly next year. Thanks Bri!
As a young cook making my first bird 30 years ago, I didn’t which way to put the bird in so I did it breast side down. Company came and there were some giggles, but the breast meat was so juicy I played it off as intentional. Thanks as always for options to up my game!
Followed Brian’s method here using a pre-packaged brine kit, and can confirm, this upside down cook method resulted in THE BEST Thanksgiving turkey I’ve ever made. Everyone raved about it, amazing! Absolutely my new go to method right here! ❤🐐🦃
This method produced an insanely good turkey. Thanks for all the work you put into figuring this out.
I'm hosting Thanksgiving for my family this year and I absolutely cannot wait to make this turkey.
I appreciate the amount of testing resources you commit to coming up with these recipes. I usually cook my turkey on a smoker after a wet brine. I’m excited to try your brine and injection technique. Thanks for the video!
Awesome video. I was in charge of the turkey this year and followed your instructions. Total success! Thanks. This will be the way I go from now on.