my name is Victoria packing from easy recipes with a twist not cool and for the next couple of weeks I'm going to share with you how to prepare that big fence given the day how to have the day and how to be relaxed and beautiful and the fun of the day itself but it will take from you a little bit of preparation and couple days before you have to start but anyhow you will see that it's manageable yes by the way you will have the most succulent turkey ever so I hope you will enjoy and this is the first video about how to thaw and how to prepare your turkey I love love love to brine it so it will be the most succulent bird ever ah yes and I love to cut it not to cook at home just because of the time the thighs and the breasts are cooking differently and you have to cook them for different time and in order the breast not to be dry you have to cook them only for couple of hours in slow cooker and the thighs for 8 hours in the slow cooker so you have to know how to divide the bird and this recipe is all about preparing the bird for cooking so stay tuned by the way I've started even couple of weeks ahead with homemade cranberry sauce here click here to the recipe it could start well ahead with this recipe and this will be the first thing to do the idea behind the strategies is to make it as a whole you need to start turkey gravy and stuffing it's one film so I will show you with all those videos how to make it how to prepare it and how to cut steps towards the whole beautiful and flavorful meal and easy to prepare so this is the first part of the recipes take your turkey place inside water container or inside seam closing with tiny bit running water over it just a little little bit be careful not overflowed everything this is quite small Turkey this is only seven pounder and I'm emerging emerging it in the water only until it's slightly defrost this way that the wrap will go easily out and I will be able to put there to take their giblets out of the cavity it will take about three to four hours take your turkey I just open it and I took the giblets out and don't get inside the sink just because I can wash it very well after what's in the sanitizer and I'm transferring it to larger spot I have if you don't have a large enough put transferred to cooler to large cooler with water and ice inside the neck going inside the pot as well and their other giblets we'll have to eat it separately cover your turkey with water and add about cup of salt this is about cup it really doesn't matter in the turkey won't be salty if just to help water to get inside the turkey and this what I'm doing I'm absolutely not salting the turkey instead of sugar about half a cup will be okay so to half a cup it really doesn't matter and some kind of flavoring I love fennel seeds and it won't get turkey tastes like fennel whatsoever but it gives a little bit of complexity to the brine and pretty much that's it you can mix it in a little bit but the sugar and the salt will will work it by itself I'm going base like so take your turkey to the refrigerator for at least 24 hours or if you use cooler add the ice into it and put it outside of the house and let it stand for at least 24 48 hours because the turkey is not defrost completely this time we'll take to default the turkey completely and that will be absolutely nice and moist today before Thanksgiving you will need to cut your turkey for this you will need scissors and chef's knives as well cover your board with parchment paper this is old chefs trick for being clean take scissors and cut the thighs off on both sides you can cut the fat as well but leave it we will need it later cut it through very well and cut the bum off don't throw it away it's a lot of flavor so leave it in now open the ties and just flip them over and you can see their bond is opened now and you can easily cut the flesh out of the bowl middle bone yeah like so that's it now flip the turkey over find the middle bone take your chef's knife and the run next to the bone until you open all the flesh out and take it taking it out of the bone so the breast is released do the same to the other side you see it's easier take the wheels and found the place in between the bones cut it with the chef's knives and it will go very easy do the same to the other side you see don't throw away the ball they're going to be the most beautiful stone I hope you know now how to cut your turkey and how to brine it and I hope you enjoyed the video so next video is going to be about the turkey itself how to cook it how to slow cook it and how to prepare the vegetation and etc so see you next time love you all yes and PS don't forget to subscribe write me a comment thumbs up me and Cheers Victoria and yes share my videos not only all your friends and family love you all