Dry Brining our Thanksgiving turkey! @Jared Lipscomb #turkeyprep #cookwithme #thanksgivingprep #thanksgiving

We're browning a turkey. For Thanksgiving. I zested one lemon. Do you know what that means? Um, it's the skin of a lemon. Woo! How much pepper should we do? Keep going. About a teaspoon. And for those of you curious, we are doing a dry, dry brine. I mean, brown sugar to this rosemary and thyme, if you know you know. Lana Del Rey reference. I need you to stand on this skin. You got an idea of what it says? You have to like recount over it. Now I'm going to get, so 246 pre turkey. 265. So 46 minus 65. Can you do that math real quick? 65 minus 46. 65 minus 46. That's 19 pounds. One pound short of what we were sold. You're so turkey. This is a heritage of black turkey straight from Aspenia, Spain. It's almost embarrassed how much it costs. But to be fair, she forgot to ask the price. Take the buttons off. Is that part of that set or the quarter? It's a separate thing that it looks like this at. And it doesn't matter if your gloves are used to roll up sleeves because you're about to literally stick them inside of a turkey. Like a human body of a turkey. We're going to make all of our ingredients mostly salt and sugar plus all the spices and the lemon. For the dry brine. Isn't it heavy? It's really heavy. Okay, we're going to put it... Y'all like what you see? Do I open it into the sink? Is there going to be juices? Yeah. Hey wait, this is fine. Hold it like that. That's good. That's good. Someone said not to rinse the turkey, so I'm not rinsing it. Well, we might because there's feathers on it. Oh, we have to pull. It's like gizzards out or something. What are you doing? Oh, oh, I don't know. I guess I'm... Yeah, I have to go in its ass. Are you going to show it? Show it. No, I feel like we'll get kicked off a TikTok. Oh my god, you guys. Can your mom do it for us? There's stuff inside of it. Here it is. This is the neck. We call my mom and ask her if we... Hey! Do we... We pulled the neck out. Do we save the neck? Some people will usually just make put it in the soup goes when they do it. Good, I don't. You're going to love what we're doing over here. Thanks for the hot tip about the neck. Padding it dry because the turkey has to be dry for the dry rub. Dry brine. Dry brine. We're taking some of this. We have to leave enough for all of it. And we're just rubbing it on the turkey. How do you know that's going to be enough to cover this? Yes, so. Do it like under its wing too. Okay, suppose this is going to make it taste good. You see, I'm crispy. Okay, now the turkey is brined. We're going to put it in the fridge and then we'll see you on Thanksgiving.