@@Noirmariposa Yes I'd still go for it! The skin wont dry out as good as a day or two but I think the salt should still be able to penetrate most of the bird. Pat it as dry as you can! Let me know how it comes out!
This dude's voice is the smoothest. I enjoyed hearing and seeing every step of the process. I learned a lot and I can't wait to try this exact method this week! Great video
The Neo-Soul/Jazz in the background --right down to the lighting-- provided just the right ambiance to the production. Of course the finished bird looks delicious. Thanks so much, Chef. Came across your channel by chance -- definitely sharing. Best of luck to you, sir
Thank you sir! I used your method this year and people said it was my best turkey in my 16 years of cooking for thanksgiving! Trust this guy. He knows what he is doing.
Nice! Beautiful bird. We have been dry-brining and spatchcocking our turkey for about eight years now. Spatchcocking gives us crispy skin and juicy meat in less than half the time. I’ll never do it any other way. Dry Brine: 1 tsp kosher salt + 1/4 tsp baking POWDER for every pound of turkey AFTER the backbone has been removed. The baking powder raises the PH (alkaline) level of the skin to promote browning and it also creates carbon dioxide which promotes crispy skin.
Love, love, love this video! I rewatch this every thanksgiving and it totally helps me get in the mindset to dry brine like a pro-thank you so much for these tips!!
Marcus, this is my first year cooking Turkey and although I'm confident in the kitchen, I'm a little nervous about screwing it up. You popped up in my "dry brine" search and I had to flag this so that I would come back and watch it again. I was distracted the first time with your swagger in the kitchen LOL - just so smooth. I myself want to start cooking on RUclips and I'm almost there. But back to this video... THANK You so much from the bottom of my heart!! I'm about the do my dry brine today and I am so psyched!! Best wishes to you and your family this holiday!
Hey Jacquelyn, thank you!!! Im prob just as pumped as you for your dry brine experience and yes, get your youtube on! Need all the positive creativity out here!! Happy Holidays to you and your family and thanks again for the feedback!! Much Blessings!!!
Watched it last year, watching it again this year. Love everything about this. Your presentation skills are excellent as is the camera operator and editor. Great music too!
This was the best turkey I’ve ever made last year and I’ve always made the best turkey 🦃 😂 this was just so much easier than dealing with bags of buttermilk and stuff
HI CHEF!!! I revisit this video every November 😂 no shame!!! Any chance of an updated video? No complaints with this one. I was just curious to know if you had any updated techniques! I've earned bragging rights in a family that rarely ate turkey!
Hi Lynette!! How are you? Thank you for coming back! So, there will certainly be an updated video at some point. The thing with this video is that the technique and method are tried and true, so we do not want to take away from this one until more people see it and the views are up. I hope that makes sense. As for the updated technique, the only thing I can think of is using an instant-read thermometer, which I did but didn't get a chance to show here. After about 90 minutes or so, start checking temps every so often. When your thermometer reads 165°, you're good to go. Remove it from the oven and let it rest. Also, don't hesitate to baste every so often. That will only add to the moisture and flavor. Mostly, have fun with it. For more tips, recipes, and updates, sign up for our newsletter at wahgwan.com. Lots coming up. Many blessings to you and yours this season!! Marcus
Just came across your channel brother. High-quality work you're doing here! I love everything about the style and presentation. And just to confirm to anyone else watching that everything you've said about the magic of the dry brine is true, my wife and I grew up hating turkey. We never had it at any holidays, including Thanksgiving. One year I decided I wanted to try one on the grill, and my research led me to the dry brine. Long story short it was amazing! That turkey was so good we did ANOTHER one for Christmas, man. It's the only way I want to brine ANYTHING now. Keep killin' the game, man. Can't wait to watch some of your other stuff.
Wah Gwan Ron, thank you for tuning in!! Dry brine is def where its at and I see your a fellow creator and you put it down on that Weber. Anyone reading these comments please check out Ron on the Grill!!! ruclips.net/user/RonOnTheGrillfeatured
@@ShopWahGwan I appreciate that chef! And speaking of creators, I'm lovin' the whole vibe you got going here brother. The filming, editing, all top shelf. And from one Black man to another, you got the Black man magic on full display, bringing another level of swag to the whole cooking channel space. I'm not as buttery smooth as you so I gotta use more music, lol! I appreciate the look man, for real. I'm linked up wit cha now.
I've got a 16 pound turkey dry brining in the fridge ready for cooking on Tuesday - my 60th birthday. Along with baked ham, roast and mashed potatoes and steamed carrots, I'm looking forward to a festive style feast.
Great video, I am a Californian living in Australia and completely forgot about Thanksgiving! I told my office I would make a Thanksgiving lunch so this video has saved a lot of time by not having to wet brine. Great job, Happy Holidays.
Chef Marcus!!! I am so in love with you now!! Dry Brine is now my ONLY way to go. Preparing my turkey for tomorrow as we speak. Thank you so much for this amazing video and Happy Thanksgiving!
That looks amazing! I'm smoking a turkey, but wanted to do a (+/-) 48 hour dry brine first. We'll see how it goes. Thanks for the video, and happy Thanksgiving!
I'm new to this salt bringing a turkey... I watched a wet brining video first.. I said, "SAY WHAT?" ... Submerge in 2 gallons of water with Kosher salt then put in the refrigerator for 48 hours... "Heck with that," I say...I don't have a walk-in fridge or extra shelving room for all that weight ... Finding your video was God sent.. One question.. my instincts tell me I should rinse the brine after taking it out but I see you didn't do that.. so I won't.. are you sure it won't be too salty?
If the ingredients in that is mostly salt then I don't see why not... Give it a shot and for best results, when you can grab some MAT Dry Brine for next time!! Happy Thanksgiving!!
Lots of kosher salt, fresh cracked pepper or whole peppercors, brown sugar, and herbs de Provence or fresh finely chopped Rosemary, Thyme, and sage. Oh and bit ot lemon or orange zest.
I just purchased the Wah Gwan Dry Rub and can’t wait to use it on my Thanksgiving turkey. Thanks for the tips on how to cook it. I hope it turns out as well as yours did!
What's up Marcus; My name is Tim Williams and this is my first time watching you on RUclips channel. I enjoy your instructions on how to dry brine a turkey. Does it depend on the size of your turkey to use ? I usually use a 20 lb. Turkey and instead of using the oven I use an electric oven roaster and it always comes out good. I look forward to receiving more cooking instructions from you. God bless you brother. Tim Williams
The turkey will cook more evenly and faster if it is at room temperature but it isn't necessary. And if you only dry brined it for 12 hours it will still turn out tasty. Best of luck and happy Thanksgiving.
You can use a big turkey bag. Just leave it open and be sure and turn it over. This so it's not sitting in the juices on one side of the Turkey the whole time. I used a turkey bag last year, and it came out great.
I'm surprised you didn't get more of your dry brine up under the skin--although the butter compound did accomplish this to some extent. I pretty much do dry brine like America's test kitchen, where it's pretty much all under the skin and in the cavity. I'm not sure if on top of skin does a whole lot. Looks good overall.
@@lenabarlow5637 be sure to add a lot of (kosher) salt. The test kitchen recipe calls for a lot of salt but b/c almost all the meat is deeper in the bird, it never tastes over salty.
Was just looking up dry brining and came across your video. Turkey is brined and in refrig for tomorrow's baking. Thank you so much!! Simple and looks delicious!! Happy Thanksgiving!🦃
You can start with a frozen turkey, but there are some issues. The main issue is that you still need to thaw the turkey which will take a few days (depending on the weight of the bird.) So cover the bird with your dry brine and the cover the bird with cling film, put it in a pan to collect the juices and then put it back in the fridge to thaw. As the days pass juice will escape from the bird, be captured by the cling film and then slowly be reabsorbed by the bird. Ideally the night before you cook the bird you would remove the cling film and put it back in the fridge overnight. That way the skin can dry out a bit without losing the moisture in the bird.
Thank you. I have no cling wrap. Is it okay I do this not wrapped? I started tonight and thawed the bird in the sink with water this afternoon. I dry brined it and now it’s in the fridge and not wrapped. Will a store bag be okay?
@@shawna7446 You definitely want it covered with something that will hold in the moisture if it's going to be there for 3 days. Otherwise you risk losing enough water that the turkey ends up dry. I would suggest you go get some cling film in the morning as a store bag (I'm assuming you mean a plastic store bag) isn't going to really hold in the moisture and that's what you want so the bird can reabsorb the liquid it loses at first.)
😂🤣😂🤣 First time I saw a cooking show designed to sell sex 🤦🏻♀️ I couldn’t even learn how to make my damn turkey because I was too distracted. That shit was deliberate! “Wet, moist.... turkey” 😂🤣😂👏🏽👏🏽👏🏽 Now I gotta find an “actual” HOW-TO video so I can make my damn turkey! 🤦🏻♀️ and prep this shit while I’m horney af 😡 Thanks for that
HI Annette, you certainly can but if you're looking for crispy skin, I wouldn't suggest that. I prefer a roasting pan just deep enough to catch the juices from the bird. Happy Thanksgiving!
I come back every year to review the process, and man does it always come out great! Please try out the dry brine folk, you wont be disappointed!
I only have 6 hours or so to brine. You think I’ll be ok ?
@@Noirmariposa Yes I'd still go for it! The skin wont dry out as good as a day or two but I think the salt should still be able to penetrate most of the bird. Pat it as dry as you can! Let me know how it comes out!
So glad that you return!! Thank you so much!!!
This dude's voice is the smoothest. I enjoyed hearing and seeing every step of the process. I learned a lot and I can't wait to try this exact method this week! Great video
The Neo-Soul/Jazz in the background --right down to the lighting-- provided just the right ambiance to the production. Of course the finished bird looks delicious. Thanks so much, Chef. Came across your channel by chance -- definitely sharing. Best of luck to you, sir
Thank you sir! I used your method this year and people said it was my best turkey in my 16 years of cooking for thanksgiving! Trust this guy. He knows what he is doing.
I’m glad you had a great Thanksgiving!!!
Nice! Beautiful bird.
We have been dry-brining and spatchcocking our turkey for about eight years now. Spatchcocking gives us crispy skin and juicy meat in less than half the time. I’ll never do it any other way.
Dry Brine:
1 tsp kosher salt + 1/4 tsp baking POWDER for every pound of turkey AFTER the backbone has been removed. The baking powder raises the PH (alkaline) level of the skin to promote browning and it also creates carbon dioxide which promotes crispy skin.
Had to rewatch 3 times ,was too distracted by his swaggering sexiness 🤤
Great video, I'm trying this for our Thanksgiving!
Love, love, love this video! I rewatch this every thanksgiving and it totally helps me get in the mindset to dry brine like a pro-thank you so much for these tips!!
But why are you so cool 😂 nobody’s looked that cool while brining a turkey 😂 good video!
🤣Get some MAT Dry brine and you’re going to look just as cool 😉🙏🏿
It’s that accent. Makes you look and sound cool
He’s got swagger
Don’t hear an accent BUT, definitely swagger…. the turkey looks beautiful…👍🏽
I have never so much in my life wanted to be a turkey.
I come back every year. This is the only way to make a turkey!! Thank you for saving our Thanksgivings because I had no idea how to cook a turkey. lol
Your very welcome and Thank you!! Happy Thanksgiving!!
Bro you’re making me so hungry
This is by far one of the more enjoyable videos to follow. You are just working it, like mad smooth. Thank you.
Marcus, this is my first year cooking Turkey and although I'm confident in the kitchen, I'm a little nervous about screwing it up. You popped up in my "dry brine" search and I had to flag this so that I would come back and watch it again. I was distracted the first time with your swagger in the kitchen LOL - just so smooth. I myself want to start cooking on RUclips and I'm almost there. But back to this video... THANK You so much from the bottom of my heart!! I'm about the do my dry brine today and I am so psyched!! Best wishes to you and your family this holiday!
Hey Jacquelyn, thank you!!! Im prob just as pumped as you for your dry brine experience and yes, get your youtube on! Need all the positive creativity out here!! Happy Holidays to you and your family and thanks again for the feedback!! Much Blessings!!!
Watched it last year, watching it again this year. Love everything about this. Your presentation skills are excellent as is the camera operator and editor. Great music too!
This was the best turkey I’ve ever made last year and I’ve always made the best turkey 🦃 😂 this was just so much easier than dealing with bags of buttermilk and stuff
Thats awesome to hear!! Thank you and Happy Thanksgiving!!
Turkey is dry brined and in the fridge! I loved this video. Thank you
HI CHEF!!! I revisit this video every November 😂 no shame!!! Any chance of an updated video? No complaints with this one. I was just curious to know if you had any updated techniques! I've earned bragging rights in a family that rarely ate turkey!
Hi Lynette!! How are you? Thank you for coming back! So, there will certainly be an updated video at some point. The thing with this video is that the technique and method are tried and true, so we do not want to take away from this one until more people see it and the views are up. I hope that makes sense. As for the updated technique, the only thing I can think of is using an instant-read thermometer, which I did but didn't get a chance to show here. After about 90 minutes or so, start checking temps every so often. When your thermometer reads 165°, you're good to go. Remove it from the oven and let it rest. Also, don't hesitate to baste every so often. That will only add to the moisture and flavor. Mostly, have fun with it. For more tips, recipes, and updates, sign up for our newsletter at wahgwan.com. Lots coming up. Many blessings to you and yours this season!!
Marcus
Just came across your channel brother. High-quality work you're doing here! I love everything about the style and presentation. And just to confirm to anyone else watching that everything you've said about the magic of the dry brine is true, my wife and I grew up hating turkey. We never had it at any holidays, including Thanksgiving.
One year I decided I wanted to try one on the grill, and my research led me to the dry brine. Long story short it was amazing! That turkey was so good we did ANOTHER one for Christmas, man. It's the only way I want to brine ANYTHING now. Keep killin' the game, man. Can't wait to watch some of your other stuff.
Wah Gwan Ron, thank you for tuning in!! Dry brine is def where its at and I see your a fellow creator and you put it down on that Weber. Anyone reading these comments please check out Ron on the Grill!!! ruclips.net/user/RonOnTheGrillfeatured
@@ShopWahGwan I appreciate that chef! And speaking of creators, I'm lovin' the whole vibe you got going here brother. The filming, editing, all top shelf. And from one Black man to another, you got the Black man magic on full display, bringing another level of swag to the whole cooking channel space. I'm not as buttery smooth as you so I gotta use more music, lol! I appreciate the look man, for real. I'm linked up wit cha now.
Great video Marcus! Cheers!
Just stumbled across your channel and subscribed! This looks absolutely amazing. Thank you for a great video!
Thank you Alicia!
Thank you. Chef Marcus, would you spatchcock the bird? Thanks. John
First time cooking a turkey here. Thanks for the hookup bro! Also what is that heavenly tune you got going on in the background?
Wow, the skin looks delicious & the meat looks tender!
Thanks Chef, you've made my life easier.
This dude's a freaking natural man!!!!!!
I've got a 16 pound turkey dry brining in the fridge ready for cooking on Tuesday - my 60th birthday. Along with baked ham, roast and mashed potatoes and steamed carrots, I'm looking forward to a festive style feast.
Great video, I am a Californian living in Australia and completely forgot about Thanksgiving! I told my office I would make a Thanksgiving lunch so this video has saved a lot of time by not having to wet brine. Great job, Happy Holidays.
Thank you, Awesome of you to prepare a meal for the office! Best of luck and Happy Thanksgiving!
Thank you for this video!💕
You are most welcome! Thank you!!!
Thank you!! Brilliant tips, can’t wait to dry brine!
Thanks for the info! Happy Thanksgiving!
What did you put in the butter, is it your own seasoning
Great video, Happy Thanksgiving.
Chef Marcus!!! I am so in love with you now!! Dry Brine is now my ONLY way to go. Preparing my turkey for tomorrow as we speak. Thank you so much for this amazing video and Happy Thanksgiving!
How did it go for ya? I’m going to take a WILD guess and say your turkey was an ABSOLUTE HIT last year. Give us the scoop. :)
@@nadeenzamora I actually just finished preparing my turkey with the SAME dry brine! My family absolutely loved it. Happy Thanksgiving!
@@chassymarie3 same to you ❤️
You take this to A WHOLE different level.. oh and the TURKEY looks good too..I said what I said❤️❤️
this guy is legit!
@@Cracktune Thank you!!! Happy Thanksgiving!!!!
The amount of salt used won't effect the turkey while in the oven? (meaning salty like) if it's not rinsed off after brining?
For a second your thumbnail had me thinking this was Marcellus Wiley’s cooking channel. Bird looks great Marcus.
That looks amazing! I'm smoking a turkey, but wanted to do a (+/-) 48 hour dry brine first. We'll see how it goes. Thanks for the video, and happy Thanksgiving!
Love this! Can't wait to watch all his videos!
Thank you for this!
How did I never think to use a spoon to get under the skin and then to smoosh the butter around? Thanks for the tip!
Welcome!! Happy Thanksgiving
I do my turkey(s) the exact same way. Love your video/music!
Thank you Happy Thanksgiving!!
I'm new to this salt bringing a turkey... I watched a wet brining video first.. I said, "SAY WHAT?" ... Submerge in 2 gallons of water with Kosher salt then put in the refrigerator for 48 hours... "Heck with that," I say...I don't have a walk-in fridge or extra shelving room for all that weight ... Finding your video was God sent.. One question.. my instincts tell me I should rinse the brine after taking it out but I see you didn't do that.. so I won't.. are you sure it won't be too salty?
You deserve more subscribers . This was everything 🙌🏾🙌🏾
Yuppp
I agree!
Looks unreal!! Thanks for all the tips - youre a boss
Bird came out beautiful. Only thing missing is some gravy to top it off.
Got that! Gravy is made and hanging in the freezer til thurs. heck out the gravy video on m channel! Happy Holidays R!
I only have season all by Morton, can I use this ?
If the ingredients in that is mostly salt then I don't see why not... Give it a shot and for best results, when you can grab some MAT Dry Brine for next time!! Happy Thanksgiving!!
How do I use liquid smoke with this
Love this and all your other videos!
Thank You Jon! Lots more on the way, Happy New Year!!
Thank you enjoyed your video.
Thank you too!
our common friend, tara, sent me these ways. glad she did :)
Ok it’s to late for me to get the brine in the video so what do I use
Lots of kosher salt, fresh cracked pepper or whole peppercors, brown sugar, and herbs de Provence or fresh finely chopped Rosemary, Thyme, and sage. Oh and bit ot lemon or orange zest.
Hello Marcus, You have a new foodie fan! Happy Thanksgiving!
Happy Thanksgiving, thanks for tuning in!
I just purchased the Wah Gwan Dry Rub and can’t wait to use it on my Thanksgiving turkey. Thanks for the tips on how to cook it. I hope it turns out as well as yours did!
I normally dont eat Turkey but do you rinse off the brine or no???
@@lostcub8572 nope
Would I change anything if I wanted to stuff the turkey?
Do you rinse the brine off? Or leave it on the skin
Def leave it on, Do not rinse.Happy Thanksgiving
Great Tips!!!
Thanks so much Marcus .for help with brinding . Luv ur smooth technique.. I been thru alot of ppl telling how . It's was the best ..💚
You are so welcome Lena!!!
Can I do a wet brine AND a dry brine?
Did you allow your bird to get to room temperature before putting it in the oven?
Great video
Thanks!
What's up Marcus; My name is Tim Williams and this is my first time watching you on RUclips channel.
I enjoy your instructions on how to dry brine a turkey. Does it depend on the size of your turkey to use ? I usually use a 20 lb. Turkey and instead of using the oven I use an electric oven roaster and it always comes out good. I look forward to receiving more cooking instructions from you. God bless you brother.
Tim Williams
What’s up Tim, in terms of size, bigger the bird the more dry brine and butter. Thanks for tuning in!! Happy Thanksgiving!
Quick question: did you rinse off the dry brine or no.
No rinsing!🙂
@@ShopWahGwan thanks fam
I gave a thumbs up 30sec into the video only because of this beautiful man’s voice. I don’t care of he can’t cook 😂
Ok so now that I’ve watched the entire video, I see that he really can cook! What a bonus 👍🏾💜
Do you have a dry brine for a fried turkey?
Fantastic.
What would happen if it only gets 12 hours in the fridge? And do I need to bring to room temp before roasting?
The turkey will cook more evenly and faster if it is at room temperature but it isn't necessary. And if you only dry brined it for 12 hours it will still turn out tasty. Best of luck and happy Thanksgiving.
What are your thoughts on using this method with a deep fry?
I highly recommend it but without the butter of course. I use MAT Dry brine overnight then a Wah Gwan Buttermilk soak on day two.
I have so many questions, no turkey bag?
You can use a big turkey bag. Just leave it open and be sure and turn it over. This so it's not sitting in the juices on one side of the Turkey the whole time. I used a turkey bag last year, and it came out great.
Lovely cooking 🥰🥰👍🏻
Thank You!!!
I'm surprised you didn't get more of your dry brine up under the skin--although the butter compound did accomplish this to some extent. I pretty much do dry brine like America's test kitchen, where it's pretty much all under the skin and in the cavity. I'm not sure if on top of skin does a whole lot. Looks good overall.
I do my sage, rosemary and garlic in my compound butter .
@@lenabarlow5637 be sure to add a lot of (kosher) salt. The test kitchen recipe calls for a lot of salt but b/c almost all the meat is deeper in the bird, it never tastes over salty.
Brah! There is nothing else to say. 👍🏿👍🏿👍🏿
How to dry brine by Marcus Anthony in four easy steps: Buy my Shite! Use my Shite! Eat my Shite! Love it!
Does all the salt make it too salty?
@@nataleeleon2869 Not at all. You’ll be pleasantly surprised!
Is the giblet gravy a separate video?
The butter doesn't burn? And do not cover the bird?
AGAIN Brahhh! 👍🏿👍🏿👍🏿
Was just looking up dry brining and came across your video. Turkey is brined and in refrig for tomorrow's baking. Thank you so much!! Simple and looks delicious!! Happy Thanksgiving!🦃
Thank you Handsome 👌👌💪👍🏾
You don’t rinse all the salt off?
That's the beauty of the dry brine, no rinsing needed! www.wahgwan.com/collections/spices
Back again to make sure I get my bird right.
Got to get it Right fam!! Much blessings and Happy Thanksgiving!!!
That’s what I’m talking about. Teach em 🙌🏾
Do I start the steps with a frozen turkey?
Hey Shawna, I’d let the turkey thaw first. Happy thanksgiving!
You can start with a frozen turkey, but there are some issues. The main issue is that you still need to thaw the turkey which will take a few days (depending on the weight of the bird.) So cover the bird with your dry brine and the cover the bird with cling film, put it in a pan to collect the juices and then put it back in the fridge to thaw. As the days pass juice will escape from the bird, be captured by the cling film and then slowly be reabsorbed by the bird. Ideally the night before you cook the bird you would remove the cling film and put it back in the fridge overnight. That way the skin can dry out a bit without losing the moisture in the bird.
Thank you. I have no cling wrap. Is it okay I do this not wrapped? I started tonight and thawed the bird in the sink with water this afternoon. I dry brined it and now it’s in the fridge and not wrapped. Will a store bag be okay?
@@shawna7446 You definitely want it covered with something that will hold in the moisture if it's going to be there for 3 days. Otherwise you risk losing enough water that the turkey ends up dry. I would suggest you go get some cling film in the morning as a store bag (I'm assuming you mean a plastic store bag) isn't going to really hold in the moisture and that's what you want so the bird can reabsorb the liquid it loses at first.)
The turkey came out amazing! I have a video and photos of the event. Very fun.
Damn the bird he is beautiful lol. no forreal thanks for the vid!
Respect
Gravy?
I got you! ruclips.net/video/9pOKsBy3cLM/видео.html
Dam bro! We bout to f$&@ or what dawg? 🤣
😂🤣😂🤣 First time I saw a cooking show designed to sell sex 🤦🏻♀️ I couldn’t even learn how to make my damn turkey because I was too distracted. That shit was deliberate! “Wet, moist.... turkey” 😂🤣😂👏🏽👏🏽👏🏽
Now I gotta find an “actual” HOW-TO video so I can make my damn turkey! 🤦🏻♀️ and prep this shit while I’m horney af 😡 Thanks for that
You are cracking me up but you named it what you named it that is so funny, clearly you are Jamaican am I correct? Love the video by the way
Thank you for a wonderful video. The more rub, the more grub.
AMAZING LOVELY BEAUTIFUL 🦃 THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
You are so welcome Ms Daphne!!
Omg you’re handsome!!
Can you dry brine and still use a Turkey bag???
HI Annette, you certainly can but if you're looking for crispy skin, I wouldn't suggest that. I prefer a roasting pan just deep enough to catch the juices from the bird. Happy Thanksgiving!
Why the background music? Ugh
Throwing extra salt on there threw me off though lol
when you butter that bird,,it was not dry brined....
What happened to the beer? The Jerk chicken took you at least 3 or 4 beers, the Turkey gets zero?
Check out our video on Gravy!!
Looks good but you put all that time in seasoning and the cook it so fast.
Wah Gwan! Lol everythin irie