If you brine turkey, try overcooking it!

[kruksog]

I worked at a restaurant where, for all meats that needed to be cooked above 145 deg f, we brined them and then just encouraged the cooks to go fast and hard and not worry about screaming past the temp to 170 or 180. It actually worked really well.

[acakeshapedlikeatrainonatable]

Adam, try MSG in your brine solution, it is one of the molecules that can penetrate deeply due to the polar nature of MSG

[yourguysheppy]

Always appreciate Adam's endeavors to make the Thanksgiving turkey as stress-free as possible

[willdbeast]

If you don't have ice pack things and don't want to dilute the brine just freeze some brinecubes. They won't freeze quite as well as fresh water but 3% solution freezes at about -2.5C so it's definitely doable in a normal freezer. Then you can put a bunch of ice in to keep it cool with no worries about strength.
Just don't accidentally put them in cocktails!

[DoodleDooAnimations]

Adam, I’m Liking These Occasional Saturday Uploads!

[whysitthat]

Adam’s turkey videos are for some reason the ones I love watching throughout the year. Glad to see another one that’s directly supporting the channel!

[jeannamcgregor]

I did the brine & spatchcock thing last Thanksgiving, following the Samin Nosrat method for buttermilk chicken, and a 70 year old friend said it was the best turkey he'd ever had. That's a lot of turkeys. I think I did overcook it a bit and I'm doing this every year from now on.

[evansimon]

Adam, you mentioned something very important about the gravy, namely with regard to making the gravy out of stuff that wasn't brined. My mom pretty much always brines her turkeys, but she makes the gravy out of giblet stock. she then adds that to the drippings and just uses more roux so it can thicken everything (she ends up with like a quart of giblet stock. lots of gravy!), and it's perfect. Doesn't usually need salt, but it's never too salty.

[dirtydan]

i love adam for saying in the first 5 seconds "this video is an ad". transparency is amazing

[ParadiseNigh]

I absolutely adore Lauren peaking in for the taste tests, especially the "Why? I will explain to the viewers!" part.
I can tell that y'all have truly been through thick and thin as a couple, and I love that.

I also love that, as a food tuber, you're not afraid to contradict yourself and your past beliefs about certain food techniques that you were once weary of once you find the way to use them that you like. For how elitist the culinary world can be, I consider that a virtue- and this is coming from someone who gave up on being a chef yet has been in the service industry for his entire work life.

Don't stop doing you, mate.

[ibemanny]

Just popping up to say the deboning video for Turkey you did changed my life 🙌🏾🔥 I’m gonna be doing that forever! Thank you!

[toin]

I just can't get behind a wet brine in this day and age. Dry brined turkey is consistently the tastiest turkey I've ever had AND it's easier to fit in the fridge so you don't have to get creative with keeping it cool.

[OmegaGamingNetwork]

Years ago I bought a pair of "monster" scissors off Amazon on a bit of a whim. There are bunches of designs at this point but they make Spatching turkey much easier because of the increased leverage. Cuts through chicken like warm butter as well. Honestly I almost never use my regular kitchen shears at this point except for really small things.

[McFlingleson]

That close up shot of the dog drooling was funny to me.

[TheSlayerV]

It is awesome that Adam demonstrates these simple and different methods of cooking Turkey as Thanksgiving approaches.

[christopherashby]

I'm a huge fan of turkey, Particularly smoking them. It's such an underrated meat and I love how cheap it gets in November and fill my freezer up with them to have throughout the year. But the little bits of tlc you do like brining, seasoning, and using a meat thermometer really pay off. It can be less forgiving than chicken or pork. Some other things that help are spatchcocking big birds so they cook more evenly and have more surface area for seasoning. I also like to brine the turkey frozen in a cooler and thaw it in the brine for around 24 hours and this helps keep it safe during the brine while also saving time. Spraying a little cooking spray on the skin a couple times during the cook can help crisp it too. If you don't brine it be sure to pull it at 160. People wait on the temperature probe to pop and it's usually overdone and the breast is dry at that point but I'll definitely try cooking it to a higher temp next time with the brine.

[Groovebotk]

1:15 If you have a decent enough bread knife, you can perform basic poultry surgery almost as effectively, folks! I've been using mine for the last few turkeys because a spatchcocked turkey takes up way less space and time to cook!

[f.demascio]

Great video and explanations, as usual.
You have become my replacement for Alton Brown.
Ive been brining the holiday bird using Mr. Brown's method for over 10 years now.
24 hour brine
1st hour @ 375 f
Last hours @ 250 f
Always delicious. I think your "overcooking" is absolutely the best.

[jaktwo]

this new style of videos feels so genuine and good... like damn dude i love it!!!

[williamaitken]

Normally I'm a little hesitant about sponsored content. But this is genuinely transformative. You're taking a product as part of the sponsorship and demonstrating how to better use it. That's really fantastic and deserves praise and attention!

This is the kind of stuff that other creators should be emulating.