 Hey all, welcome back to the Firewater Cooking Channel. I'm Darren and today it's turkey time. We're going to do some turkey and actually I'm going to take this smaller turkey. It's going to be a practice run for Thanksgiving. And we're going to actually spatchcock it and sous vide this one. But right now what I'm going to do is just get it ready and we're going to dry brine it. I'm going to go ahead and dry brine this turkey. Anyway, when you buy these store bought turkeys, pretty much the store brand like Publix or Wegmans or Winn Dixie, whoever. If they're the cheaper type, even the Butterballs, a lot of times you've got to read the directions here. Read what's actually in them. A lot of these come pre-brine. They're injected with a brine already. So anyone like that, you really don't want to over brine it and get too much salt in the meat. That's another thing with dry brining. It's really not going to put too much salt. I can control the amount of salt that actually gets on the meat to get into the meat. I'm going to go ahead and get this all spatchcocked up and we're going to do a dry brine on it and throw it in the expandable food saver bags. Alright guys, like I said, this is a smaller turkey. This is only right around 12 pounds. So you can tell it's not a big 20 pounder. So it's going to make this kind of easy to cook. So it does have a decent sized breast plate on it. I went ahead and took it out of the bag, rinsed it off, took all the guts and the neck and everything out. But what I'm going to do now is spatchcock this and I am going to use my poultry scissors. So I did a video a week or so ago on how to spatchcock poultry. Go ahead and look at that if you need to. But I'm going to go ahead and get this done. Alright guys, I got it all spatchcocked. Flattened it out some. I'm going to flatten it out just a little bit more just by pushing down on that breast bone. Got my thighs, legs, spread out and my wings kind of backed up. And I'm going to go ahead and put the brine on. And what I use is some kosher salt, some run and wild lemon pepper, garlic powder, paprika and some Italian seasoning. So I'm not going to do it like I said a ton. I'm just enough to kind of coat the skin and kind of rub it in. Like I said, this turkey has already been injected with a salt water solution so it doesn't need a ton of brine. And we're going to put this in the refrigerator for about 24 hours. And there you go. It's kind of a basic poultry brine that I do. It doesn't have a ton of salt in it, just enough to kind of get it to retain some moisture. Got some color to it. I'm probably going to put a little bit more seasoning on it after it comes out of the sous vide. But I'm going to go ahead and bag this up and I'll be right back. Alright guys, I'm going to show you how I'm going to bag this up. I got my expandable food saver bag here. And I made it pretty long because I just didn't know how much this is going to have to expand out. So we're going to go ahead and slide this in just like that. Now these should be able to hold up to an 18 or 20 pound turkey. It might take two people to get it in there. Or you might want to break the turkey down into pieces. So it's all up to you. I'm going to go ahead and get this in the bag, believe it or not. I got this all sealed up. Like I said, it's only a 12 pound turkey so it's pretty much like a really big chicken. It will fit probably, I'm going to try to get an 18 pounder in here when I do my next one. But they are, they do take some bigger pieces of meat in these expandable bags. So I'm sure I could get an 18 to 20 pound bird in here. It may take a little work. But to me, when I spatchcock it, I want the, at least I'm not going to be able to cook it whole. I like to have some kind of presentation on the plate. But you don't have to, you can cut them up into pieces. A lot of people suggest you cut the white and the dark meat separate. But we're going to spatchcock this one just so we can see how it turns out. So alright guys, this is going to sit in the refrigerator for 24 hours. I'll just pull it out of the sous vide bag. And I just want to show you what it's looking like. Looks kind of ugly. All wet. I'm going to go ahead and dry this off. I think I'm going to leave it in this pan because it's going to be easier. But I'm going to throw it right on the top. All we're doing is crisping this up. And I'm going to go ahead and monitor the inside of the turkey as well. Because I want people to see, I've done these with chickens before and people think that the internal temperature gets way hotter than it actually does. So I'm going to go ahead and put that right there in the thickest part of the breast. Right there. And we can monitor the internal temp of that turkey as well. We're going to leave it on here for about 50 minutes. We'll come back and check it and see how it's going to do. I want to show you something really quick. It's been about 10 minutes since I put that turkey on and I stuck the thermometers in. The grill temp has kind of fluctuated back down to about 459 or so. But if you can see, the internal temp of that turkey hasn't really climbed at all since I put it in that hot, hot grill. This is a phenomenon that people don't seem to understand. As you can tell, that temperature has not changed much at all since I threw that turkey on the grill and literally it's been over 10 minutes and it hasn't even gone up a degree. It's sitting right there at 145. So I don't know what scientific principle it is. It's got to have something to do with thermodynamics. I'm sure that that internal temperature of the turkey or chicken, since it's a lot hotter than a normal refrigerated turkey or chicken, would be that maybe the temperature doesn't climb as fast. Maybe that's what it is. But as you can see, this grill is over 400 degrees. Like I said, it's been on there for a good 10 minutes. I've been talking for over 2 minutes and it's just risen 2 degrees. I'll be back guys in a few minutes. We're going to open this up and see how it's doing. Alright guys, it's been right at about 15 minutes. So I'm going to go ahead and open this up. I'll show you how we're coming along as far as getting crispy. And that looks pretty good. Pretty golden. Right at 15 minutes. And right at about 474.70 right now. Alright guys, I'm going to go ahead and open this up for one more time. Now the Inkbird, if you can see over on the left, I'm seeing 154 internal and it's still sitting right at 450. Or so on the inside of the cooker. What I'm going to do is hit this with my instant read. Lobba tools and see what it says. And I'm going to put it right next to where the other probe is. And that is seeing the same exact thing at 154. So that lava tool. Instant read is saying the same thing that Inkbird is saying. Alright guys, it looks good enough to me. I'm going to go ahead and take this off. And I'll be right back. Alright guys, take a look at that. How does that look? Nice and golden brown. Me and the skin is a little crispy. That's not the crispiest I've had. But it's crispy enough. I'm going to go ahead and separate this leg here. Move this. Show you that. That is cooked all the way. That's just done this right there. Alright, there's the breast. I'm going to cut right into that. Taste this. Get all that juice coming out. Dip it in there. Take a look at that. That's the breast. It's a little juicy. Like I said, I don't know what it is, but the temp just does not rise really quick when you throw a sous vide bird in there. And it's fantastic. I'll tell you what, this came out fantastic and we're going to go ahead and get this and our gullets and eat it up. So I'm going to take another bite so you guys can see how juicy and meaty that is. That's perfect. Thanks a lot for following me guys. Hopefully you'll have a good Thanksgiving. If you do it this way, I don't think you'll have a problem. Go ahead and make sure you like this video. Follow us on Facebook. Follow us on Instagram, Twitter. Go ahead and subscribe to our channel so you can see more videos like this. Check out the Inkbird. I'm going to put a link to my Amazon store. I just got a Fire and Water Cooking Amazon store. I've got a lot of those products like these towel cutlery knives that you see me use all the time and that Inkbird thermometer. I really like that. It has a really good range. I had it about 60 or 70 feet away and it was working fine. But check out the Amazon store and I'll see you guys on the next video.