[1 - 1] this is my first time making a turkey
[1 - 3] and I am determined to make the best
[3 - 4] dang bird I want it to be flavorful
[4 - 6] moist and have a beautiful golden
[6 - 8] exterior before getting started I did a
[8 - 10] ton of research on different tips tricks
[10 - 12] and ways to make the bird and what I
[12 - 13] landed on was a combination of different
[13 - 15] techniques while trying to keep it as
[15 - 17] simple low equipment as possible the
[17 - 18] first thing I did was blend an urban
[18 - 20] garlic mix with a touch of oil to add to
[20 - 22] my compound butter I want the flavor to
[22 - 24] penetrate but I don't want small pieces
[24 - 25] that will burn because it'll be harder
[25 - 27] to do later I rubbed the butter Under
[27 - 29] the Skin first then I went in with a dry
[29 - 31] brine of salt and brown sugar I want to
[31 - 34] Ure Max juiciness and a golden exterior
[34 - 35] which is why I went with the dry brine
[35 - 36] with the brown sugar for extra
[36 - 39] caramelization after 12 to 24 hours I
[39 - 40] pulled the bird and let it come to room
[40 - 42] temperature while chopping some onions
[42 - 43] and apples to stuff it with along with
[43 - 45] extra herbs and I made sure to stuff the
[45 - 47] front as well to help the shape now the
[47 - 48] next part might sound crazy but I
[48 - 51] brushed on a ton of mayo this was easy
[51 - 52] to brush on without removing the salt
[52 - 53] and ensures the turkey will self base
[54 - 55] throughout the cook after the first 20
[55 - 57] minutes at a higher temperature I added
[57 - 59] some wine and sock to the bottom of the
[59 - 60] pan to cast the drippings and cover the
[61 - 63] breast and wings before the last 30 45
[63 - 65] minutes I removed the foil and brush on
[65 - 67] some of the juices once the bird reached
[67 - 69] an internal temp of 155 and achieved a
[69 - 71] beautiful golden exterior I covered it
[71 - 73] to rest and in the meantime used the pan
[73 - 75] drippings to make a quick little gravy
[75 - 77] starting with the roof after taking some
[77 - 79] beauty shots it was the moment of truth
[79 - 81] and time to slice in and see how I did
[81 - 82] now I may be biased because I made it
[83 - 85] but my family are some tough critics and
[85 - 86] they said this was one of the juiciest
[86 - 88] and flavorful turkeys they've ever had
[88 - 90] it checked all of the box
[90 - 94] let me know if you want the full recipe