 Hey all welcome back to the fire and water cooking channel, I'm Darren and today I'm going to do my last turkey before 13th giving so and today what I'm going to do, I actually already broke this turkey down and I did a video, I'm going to have it up in the card above here, you'll be able to watch it, this is going to be coming out on my teaching Tuesday series so I broke this turkey down, I separated the breasts, the thighs and the legs, I broke this turkey down because I'm going to cook it sous vide and I'm going to cook the white meat and the dark meat at two different temperatures to make it a lot easier to get the meat done, the white meat and the dark meat done at the proper times. Instead of trying to shoot in the middle of where the white meat is supposed to be and the dark meat, I'm going to do them two separate temperatures so that they can come out perfect on both of them. This is going to be a little different than my last couple of turkey videos I did which I spatch cocked those and I finished one on the Kamadojo and one on the Camp Chef, well this will be finished on the Camp Chef pellet grill as well but what I'm going to do with this one is a little bit different, like I said we're going to cook the white and dark meat separately sous vide, I did break the turkey down but I'm also going to inject the meat with a nice injection, I didn't dry brine this turkey at all or wet brine it, it does you know since it is a store bought it's a Publix brand turkey, it does have a brine solution in it already but I am going to season it before I put it in the sous vide bag so we are going to season it with some of this run and wild poultry rub I just got and I'm going to use a little bit of garlic, pepper, kosher salt and a little bit of this for the injection as well so I'm not going to try to over season it so I'm not going to put a whole bunch of stuff on the outside but I am going to use this in the injection so I'm going to be right back and show you what I'm going to do with my injection going and I'm going to put this up on a medium heat and what I'm going to do is the first thing you put in I'm using a stick of butter you can see in there it can be salted or unsalted it's a personal preference to what you want if you're going to have salted butter just make sure you understand you know so when you do season your chicken you don't want it to be over salted and I'm also going to be using some chicken bra that's also salted so just pay attention when you're using products that already have salt in them just make sure you don't over salt them by using more salt you'll have a lot of problems with over salt in your meat especially in a turkey that's already got some kind of salt already in the brine because it's a commercial brine so but I'm going to let that butter melt and I'm going to put this is about a half a cup of chicken broth or just chicken broth well just a little bit more than the half a cup in there and let that mix together okay my oven just went off telling me I'm roasting those bones for some stock from what I did with the other parts of the turkey so that's just telling me my oven's up to temp the bones are already in there so I'm going to take my tablespoon and I'm going to add about two tablespoons of this run and wild poultry rub and I'm going to be using my big big injector with the big hole in it so some of these herbs that are in there are going to be able to go through the injector so it's another thing you got to look out for and I'm going to do about a tablespoon of garlic powder like I said I'm going to use just a little bit of salt since we have a lot of salt already so maybe like a half a teaspoon not much at all and just a little bit of fine ground pepper and that's it guys I'm going to it's a simple injection and what we're trying to do is just get some of this poultry seasoning flavor in there and the butter the fat's going to keep it moist as well especially in the white meat it's going to have that extra unks because of the fat so we're going to let this butter melt and we're going to let this incorporate and we'll be right back I took my injection off the stove and you can see I'm going to let it cool down just a little bit it's kind of steamy here I don't want to make it inject it when it's really really hot into the meat I don't want it to cook the meat I just wanted to flavor the meat from the outside so it's been ready about five minutes and this is cool down enough this is just a simple injection that I threw together you know people can buy the pre-made ones like Tony's hatcheries or Cajun injector stuff you can put cayenne pepper you put pretty much any flavoring you want in these injections you know I just like the simple one sometimes you know my kids don't like really hot or spicy stuff so I'll leave the cayenne pepper out so these injectors are really easy to use I'm using the big syringe so you just put your syringe down and you just pull it back and you got your injection in there and like I said we're just gonna plug this along pretty much all along each piece of meat you're gonna you know put about 15 20 holes when you pull it out slow and slowly push the plunger down at the same time you'll see some of the injection come out with it which and that's okay but you'll also see pockets so the injection pump the breast meat up too so that's it and just do another one I'm not going to put a whole ton of in here just in a few spots in each you can put as much as you want or as little but I'm not gonna over inject just a few spots in each breast and a few spots in each thigh that's enough that's enough for the injection like I said you can put as much or as little of injection as you want in it's up to you it's like everything I tell you it's personal preference so the amount of injection is totally up to you now since I got them injected I'm going to go ahead and put some more of this running wild poultry seizing on the outside and since we are we did debone these took it off the bone I am going to season both sides so I'm going to go ahead nice generous coat on this side make sure I get any flaps of skin kind of move those so they can get exposed and we're going to put some more seasoning on before of the sous vide bath and I got my grill going I'm going to I turned it up as high as it'll go I want to get it up to around 450 or higher so I can get the skin really crispy on this I'm going to go ahead and pat this dry it is still kind of wet and remember we cooked the dark meat just a little bit hotter like 10 degrees hotter than the white meat so we could render more fat and what I did I took the juice from the bag and I just dumped it in my stock pot where we're going to do the make some more stock so I'm going to go ahead and get this all padded dry here make sure I got my skin on the top my breasts here and get this all padded dry and then I'm going to put just a little bit more of the running wild seasoning here's a piece of turkey it's cooked got my running wild and I'm going to go ahead and put just a little bit more on the outside of here just for another some of that flavor and came off in the bag I'm sure I'm just going to do it on the top I'm not going to put it on both sides so just on the top here and we'll see how that turns out I'll do it on the legs they need on both sides here I'll do it on all of them what the heck I'll splurge just do a little bit of seasoning on both sides and we're going to cook this probably a good for another good 45 minutes on the camp chef pellet grill get some color to it and get it up the temp I will stick a temp probe in here to monitor the breast just to make sure it doesn't cook too much higher than what we had it at so so I'm there right about 30 minutes I got some nice color to it you can see the white meat looks a little bit different than the dark meat dark meat got a little bit more color I'm going to take a bite of the dark meat here hitting the bone get a piece of the meat here a little bit of the skin you can see that skin's got a golden color to it meat's juicy well that's pretty good you can tell that the fat on this one the fat did render a lot more than the other sous vide one I did just cooking up that 158 it's a lot juicier on the thigh than it was on the other one but I can tell here that this breast is not quite as juicy as the other one that I did and I guess it's because I separated it from the cavity but it's still pretty juicy it's just not juicy run it out like it was on the other one it's definitely not dry both of them are fantastic try it out guys you know pick the one you want to do you know spatch cocking was great this way is great it's all you know in the matter of how you want to do it what you feel comfortable with but both of them turned out great I'm not going to you know say either one of them one over the other like I said the one that was spatch cock was probably just a little bit more juicy in the breast than this one but both of them were fantastic this one I can I can tell taste that the injection really good so all right I'm getting ready to feed my family and I will see you guys on the next video please like this video subscribe hit the notification button so that you can find out when the next videos post and find us on Facebook Instagram Twitter and I'll see you on the next video