 Okay, folks, check this out. This will really be like a part two, right? Cause we've already brined the chicken. Look, there's the star. She been bathing all night. She ready to go. Now, what I wanna tell you guys, listen, you can go to my website, smokingandgrillingwithab.com. That's W-I-T-A-B.com, right? Listen, I got the brine in there. You guys can click, see the video and you can get the ingredients and instruct us how you wanna do it. So this is what I'm gonna do. Look, I got my little board down here. You know, my little poultry board. I keep every, you know, this is what I use for poultry, right? I put this on here. Now, what we wanna do is we wanna take this out, right? Let me get this cleaned up. I'm gonna take it out, drain it. And then what I'm gonna do is I'm gonna put it right here cause listen, we wanna season it. And it'd be a good time for you guys to go ahead and preheat your oven to 350 degrees. Okay, so I want you guys to look at this right here. So when you brine, look at the color. It's because of what I put inside of the, you know, my brine is the reason why it looked like this, but this right here is really, really, you can see, I know some of y'all looking at it cause you know this bird usually be white, right? So look, now we wanna just pat it dry. I didn't rinse it or nothing like that. I just took it, picked up all of the acorns, you know, anything else that was on there. You know what I mean? And so we just get it clean. Okay, so, you know, I got it padded dry. You know what I mean? To be honest with you, you do not have to do that. You know what I mean? You could've, cause you're gonna need a binder. This right here is my poultry seasoning, right? You guys can take a look on my website. This is on here right now. You can see it's a blend of, you know, herbs, you know, a few spices in here that, you know, you come up with this, right? But today I'm gonna go ahead and then, okay, let me just show you this. This is a compound butter. You know, when you say compound butter, hey listen, it's just butter infused with whatever you wanna put in there. I do a garlic, you know, onion powder, both of those powders. I add just a pinch of salt. I put a little pepper in there. You know what? Cause it makes it as this cooks and melts, right? I'm not gonna be able to get this so you guys can see it, but I just run my finger along this and I'm just gonna separate the skin from the meat, right? We just do this, you know why? Cause once I get enough space under here, I like to put a little compound butter underneath, right? So let me bring it this way so I can work and I'll show you in just one second. Okay, so if you look right here, you see how I can run my fingers under here? The skin didn't tear or nothing like that. You just wanna be careful, right? So you wanna come up with this and I gotta tell you guys, this is great if you guys are doing something outside on a grill. Now, I'll take my compound butter, you know what I mean? And I'll just get it in here. It's okay, it's not gonna smear the way you think it's gonna smear, you know what I mean? But you just wanna rub it. You see how you see that? That's okay. This is gonna give that breast real, real good, good flavor, right? We gonna do something a little different for the skin, but trust me, this right here is the way to go. Okay, so look, now that we got the compound butter underneath the skin, you guys can do it this way too. You can smear it on the top there and then go ahead and season it. But I don't like doing that cause when you see, when you put it on like that, as the heat, you know, melts, it kind of like takes your season in the way too, right? So I'm gonna be using my infused olive oil, right? This right here, this is my garlic infused, right? Made by Branch and Vine. Don't forget, this the holidays folks, if we don't never level up, we level up for the, you know, we bring our guests in here, right? So I'm gonna go ahead and just put a little bit of this on here like that, just get it all over. Cause I'm about to give this bird a massage like never before, right? You see this right here? This is gonna help achieve that golden brown that we're gonna be looking for, you know, on the chicken, you know, don't forget we brined it. Oh man, let me keep my mouth shut. Let me just work this bird. Now don't forget, I talked to you guys about having this poultry seasoning, right? Now I'm gonna go ahead, you guys can do it how you wanna do it, as far as your seasoning go, but I like to get my put, you know, my seasoning all on it. Now I'm gonna be doing a twofer on this one. You know what I mean? But look at that covers right there. You guys can see like a little bit of the color. You know what I mean? Before we tuck everything in, we wanna make sure we get it on everything. I don't know, some people like to chew on these. That'd be a boy too, you know what I mean? But we doing good right now without having the little holes on the top, right? Okay, so once you got it seasoned, you know, seasoned to the way you like it. Look, I'm gonna take these, if you guys didn't already know. Look, I take this and I fold it underneath the bottom and just tuck him in, right? I'm gonna do the same thing over here. Now look at the wing. That tells me that it need to get a little seasoned on there too, right? So once you got him tucked in like that, let me clean my hands. Then I'm gonna go ahead, grab my poultry seasoning, right? And then we just put a little bit here. Whew. If you ain't never seen a seasoned bird before, now you have. Now look, you gotta do this any which way you want to. I'm just gonna tie these up like that. I left them open so I can get seasoning all up in there, right? So now just tie these and then we go from there. Okay, so this is what your birds should look like. You know what I mean? Now we're gonna monitor it because we want to watch the color. Don't forget you putting this out in front of everybody, right? So if it starts to get too brown over the top, we're gonna put some foil over the top. Just build like a little tent, just to reflect so we can continue cooking. So we want this to be at 165 at the breast. When the breasts are done, believe me, the rest of it is done too. So put it in, we're gonna go one hour. Okay, folks, so now let's go ahead and take this off. Oh my goodness, look at how that looked right there. Now we're gonna go ahead and drop this in here like this just to see where we at. 150, we on our way. I'm gonna check this other side. That's at 168. So what I want to do is I want to pull this out just a little bit because what I want to do is I want to turn this around. But I want you guys to notice, look at the color. That right there is a nice bird. So we put this back in here like that. I'm gonna go ahead and put my foil back on the top. Right, that's him. And I'm gonna let it go for about another 15 minutes and I think she's gonna be ready. Okay, folks, so another 15 minutes. Let's go ahead and get this out of there. I'm gonna go ahead and pull it out a little bit. You know what I mean? Now I'm gonna stick this inside like this. 164, 162. It's still gonna continue to cook, right? So let's check this other side. That one's a little high. Let's check it back here. I'm telling y'all, we ready. That's 164 down to three. It's gonna continue to cook. You know why? Because when I take it out, check this part out. When I take it out, I'm gonna put that tent back on there and I'm gonna let it just come to room, you know, let it cool on its own. But we're gonna let it continue to rise just like you see it. Okay, so look, the chicken might be a little small, right? And this is like a, obviously, this is a 12 inch meat slicer, right? Ashton it for like your brisket, your ribs. You know what I mean? And then when you're doing that prime rib, you're giving it that cut. This right here is solidifying. You put it in the game. And if you guys check it, look right there. Look, both of them are signed, smoking and grilling with AB. Now, I'm gonna go ahead and just, you know, cut me a slice right here. First, you see it cut like butter, right? Oh my goodness. You see that little, hey, did I tell you? Oh, I forgot to say, you know I didn't inject, right? Didn't I tell you about brine? You wanna see that right there? And if you ask me, in this part of the breast, talk to me, folks. Hey, with that being said, I'm not finna over talk. We about to eat. Woo-hoo-hoo. Happy Thanksgiving, y'all. I'm trying to have a serious face, folks. The reason I'm popping my collar is because listen, so many people are like new to brining, but this is how your turkey would be. And obviously that's how your chicken would be. And then look, I'm gonna show you this. Before I go, I like to just let it, ooh, because this is what was inside of there. I know some of y'all are like, what? And then you know what, I'm gonna do this for good measure. You see how they tear like that? And is this breast? Not for real. But anyway, you guys know, if you wanna have a juicy guarantee, you know, a juicy bird, then the brine is the way to go. Hey, it works good on pork chops, too, folks. Hey, with that being said, let me know down in the comment section below what you guys think about this. Is this new to you? Or tell me, you know, your special brine and I'll share mine with y'all. Now, with that being said, listen, if you're new to my channel, don't forget to like, smash that subscribe button and tell everybody out here. There's a channel out here to simplify these recipes and taking the mystery out of cooking. And guess what, folks? Dip, dip, and I'm out. Peace.