- Hold my hand. Hold my hand, Josh! (laughs) – It feels weird. I don’t like this. (upbeat music) – All right, so every chef knows there are unbreakable rules in the kitchen. You always preheat your oven. You always salt your pasta water. You never eat Doritos before 8:00 a.m. But what happens when you actually break these rules? Do the food gods reign fiery vengeance upon you and your family, dooming your souffles to not rise for years to come, or are these just arbitrary myths pedaled from chef to chef over the years just waiting to be busted? To find out, I’ve assembled a team of serious culinary professionals to put these to the test. This is “Myth Munchers.” – Weren’t we gonna say that together? – Yeah, yeah, on three. One, two, three. – [All] This- – No, wait, sorry, sorry. No, I go “This is,” and then- – And then we come in, right, with “Myth,” okay. – [All] This is “Myth Munchers.” – That was good! Trevor and Nicole. Today we’re dealing with some Thanksgiving turkey myths, right? But we have to keep the main objective in mind, which is how to make turkey taste good. Specifically, we want to see what makes the juiciest turkey, and there’s a lot of myths floating around out there. The main one is basting. We have three turkeys because we only have three ovens in the building, and we want to test them all side by side. Next page. (paper rustles) First one is brining. So brining is a process of covering it in salt. You can either do a dry brine or a wet brine, and that will bring moisture inside the turkey, but we also need a control that is not brine to see if that makes it juicy or not. Now, the second myth revolving turkey juiciness, (paper rustles) This was, uh, this was a personal note, nevermind. (beep) Now the second myth revolving turkey juiciness is basting. So that means you’re taking either the turkey juices or an outside fat, and you are literally covering the skin in periodic intervals, typically 30 minutes, throughout the cooking process. People say it locks the juices in. I’m not so convinced, so we’re taking the wet brine, the dry brine, and the control, and we are going to be basting half of the turkeys in the oven. My thought is that basting is really only a skin-deep process. So we can create an even divide along those turkeys to really test out the process, see what combination yields the juiciest turkey. Assignments, what are we doing? I’m a dry briner. I’ve been doing that my whole turkey-roasting career. I’ve been roasting my family’s turkeys since I was 12 years old. I think I want to do that. Nicole, are you cool with wet brining? – Sure! – All right. (Nicole laughs) Trevor, you have arguably the most important job here. You need to create the control turkey, neither wet nor dry-brined. Just salted, roasted. It needs to be perfect. Do you have any problems with that? – Is it gonna be a problem that I’ve never cooked a turkey before? – You’ve never cooked a turkey before? (Nicole giggles) – No, my family always did tri-tip on Thanksgiving. – You’re about to learn something today, baby. Let’s do this! – Oh, I’m glad I took notes. (laughs) (paper rustles) (chomping) – All right, Nicole. Tell me what we got going on here. – I need that. We’re gonna start wet brining real quick. So I got hot water. It’s coming up to temp pretty soon, so I’m gonna take two cups of salt. – [Josh] Okay. – And then three cups of sugar, and then I’m going to let that completely dissolve. – Great, and so we’re just keeping it consistent. We’re gonna do the dry brine and the wet brine just with salt and sugar, and what the salt’s gonna do, the process behind wet brining is you’re soaking the turkey in a salt solution. The salt is actually creating a reverse osmotic relationship- – [Nicole] Exactly. – [Josh] And drawing the salt into the turkey flesh. – Exactly! – Like “Osmosis Jones.” – Just like “Osmosis Jones.” Fantastic movie. – Great movie! – So the only way to actually get your turkey meat seasoned throughout is to brine it, right? – I like to think that brining is an actual legit process. – I do, too. I brine a lot of meats, anything that I want seasoned, and to me, it does make meat juicier, as well, but the difference between dry brining and wet brining, for me, I think the wet brine is gonna create too much moisture inside the bird, and that’s gonna steam the skin and not get it crispy, and I think (Trevor yawns) you’re actually gonna lose moisture doing this. – Interesting. – Just my theory. – This looks like it’s pretty much dissolved, so I’m gonna quickly bring the temperature down, ’cause I do not have that much time to waste. – I notice you have a bunch of ice here. All of this hot water is about to come down (snaps fingers) to basically almost room temp, maybe a little bit less, so we don’t have to wait for it to, you know, come down to room temp. We’re just gonna do it ourselves. – Do you want help? – No, not yet. (water ripples) – Was not prepared to help. All right, so this is just cooling the brine down because you need your turkey to stay cold (ice hisses) ’cause you’re gonna let this- (laughs) – Uh-oh! – You need your turkey to stay cold, ’cause obviously, this is gonna sit for two days- – Yeah. – Is what we decided. For a 48-hour brine with such a big bird, to me, is really good. If you’re brining something like a chicken breast, you can do it over the course of six hours or so. – Okay, hold on. One, two, three! – [Josh] Don’t splash! – I know, I’m not. (water bubbles) (laughs) – Someone ate Taco Bell yesterday! – I’m gonna maybe flip it over so the breast side is down so it actually weighs it down, and it’s like a flat surface, you see? – [Josh] Oh, that’s good. – [Nicole] That’s pretty good. – You just need to make sure the whole thing’s covered. That’s good! – (chuckles) That’s good. So I think we should cover this up. Let it go- – All right. – For about 48 hours. (paper rustles) (chomping) All right, ladies and gents, we have Josh Scherer here. Tell us what we’re gonna do, Joshy! – Yeah, so the first half, you know, we really came out and we executed our game plan. We just gotta trust the process. Our defense has been holding us up. Has that touched raw turkey? (Nicole giggles) Oh my god, it’s wet! – [Nicole] I sanitized it! – I need this, give it to me. All right, we’re gonna be dry brining this turkey. Again, we’re going simple. We’re just doing a whole lot of kosher salt. And you can measure it out, but it’s all dependent on the size of your actual turkey. We got these big old honks and buxom cleavage-having turkeys. – What’s your ratio? – So I go two-to-one salt to sugar. When I’m wet brining, I always do a little bit more sugar to salt. I really want the salt to sit on the skin of the turkey and draw out all that moisture. And again, when you’re wet brining, you don’t necessarily have to rinse off the bird, but when you’re dry brining, it’s something that I always do. So just cake the whole thing in salt and just a little bit of sugar. – Do you wrap it? – I don’t wrap it ’cause I want that skin to just kind of lose moisture, and every time you’re wrapping something, you’re- – You’re keeping the moisture in. – Exactly, exactly. – [Nicole] Okay, cool, cool, cool. – Get it inside the wings, and you also want to get some inside that cavity. – Cool! I’m excited for you. – Give ‘er a flip! – Trevor, you still taking notes? – Yeah, I’m getting all this. – Okay, good. – Make sure you learn you something good, Trevor. – [Trevor] Yes, chef! – And rub it along the sides. You really want to kind of massage it in there. You don’t actually have to, it’s just gonna sit on top. It’s gonna draw out all that moisture. And I’m gonna give it one more flip! (grunts) – [Nicole] Wow, it’s juicy already. – Yeah, you can already see, (laughs) see the juices start to flowing. – It’s quite juicy. – It’s really good. I’m just gonna kind of pack salt around, that’s just gonna absorb all those juices. So Nicole, you got your wet brine turkey in the fridge. Trevor, you’re learning as much as you can, prepping for the day of. I got this dry brine turkey sitting in the salt. We need to let these sit for 48 hours, then we’re gonna come back. We’re gonna roast ’em and we’re gonna test ’em to see which of these turkey juiciness myths actually hold up. – I can’t wait. (paper rustles) (slow pop music) – All right, so we got the three turkeys out of the oven. We got the wet brine. You see a little bit of color difference. – You said oven! – Pffft. – [Nicole] Silly man! – You do the show, I’m leaving! – So we got three ovens. (laughs) (Josh laughs) (beep) – All right, so we got our three turkeys out of the fridge. We had the wet brine that’s been going for 48 hours. You see a little bit of discoloration. There’s been a little bit of yellowing from the salt. Then we got our dry brine, which you see, that skin looks super, super dry, and that’s one of the reasons I love this method, is because it’s gonna create extra crispy skin. And then, Trevor, to honor your big old dump truck juicer, we got you a big old dump truck juicer turkey. – His name is Jedediah. – That’s fantastic. – No way! – Never name your turkey, you’ll get emotionally attached. So the next step here is, we brined it with the gizzards in. It doesn’t matter if you do it with or without, but now we gotta remove ’em before we bake. Here, grab a bowl. Grab a bowl. – I’d rather not do that. – I’ll do yours. Nicole, you do yours, as well. So you’re just gonna reach in. – Oh! – [Josh] Yeah, yeah. – [Trevor] Jedediah, I’m so sorry. – [Josh] Yeah. – Oh, oh- – There you go. – What is that? – What do you think this is? – Is it the penis? (Josh laughs) – No! – That is actually the turkey neck. This is great for making stock and stuff. Then we gotta reach in. I gotta find the kidneys. Hold on, I can do it with two hands at once. You gotta close your eyes. (Trevor chuckles) Yeah, there we go. There’s another neck. – What? How’d you find three necks- – Hold on! – Yours had two necks in there? – Yeah, yeah, yeah, sometimes turkeys got two necks. – I don’t believe that to be true. – [Nicole] No way. – Yeah, yeah, and then, hold on, I’m feeling for the kidneys. – Did we get an extra neck? – Yeah. – Is that a sign of good luck? – Yeah, I gotta feel on the kidneys. I popped one. (beep) Now we actually have to figure out how we’re going to divide these turkeys in half so we know we’re only basting one half of the turkey, ’cause that is what this experiment all boils down to, right? If we can get half the turkey basted and half not. – Yes? Passing to Nicole. – Why don’t we use kitchen twine? – What do you mean? – Did you forget to get kitchen twine? – I think he just forgot to, yeah. – Yeah, yeah, we don’t, We don’t have, well, we don’t, we don’t make a lot of roasts in here. You don’t need kitchen twine to make a Crunchwrap. So, but we do have painter’s tape. – Oh. – Oh. – ‘Cause you can bake with painter’s tape, right? Like, in a restaurant you put tape on, you know, a baking dish and put it in the oven to label it. – Uh, okay. – Painter’s tape, what we could also do is we could just stuff toothpicks across the breastplate and then make it like a “Hellraiser” turkey. – Awesome! (laughs) – Yeah, I think we should do that. I was also thinking we could use food dye- – Can I? – And sorta just paint a line. – Yeah, I like art. I could paint. – I think painter’s tape’s the way to go. – [Trevor] Let’s do it to it. – Can you bake painter’s tape? Does anyone know what it’s made out of? – [VOICE] Glue. – What, like edible glue? (beep) I think Trevor’s method is probably the best. I think we just create a clean line, something edible, something that we can really see the color difference. I’m worried about the painter’s tape turning into straight poison and killing us. We don’t want, that looks like a girl I fell in love with at a punk show back in ’98. I was six. (Nicole laughs) I think we should just paint. So the reason that the food dye is gonna stick to the turkey is ’cause we have dried these off. So the dry brine, all we did, we like rinsed it in water and then we dried it with paper towels. Wet brine, all you gotta do is dry it with paper towels. Always dry your meats with paper towels when you’re gonna throw ’em in an oven, ’cause that way you can get crispier skin. So now we have to actually throw this in the oven. Nicole, I got you in the bottom oven. I’m taller than you. I’m taking the top oven. – [Trevor] Where am I going? – Cool. – We got a third oven. – No, come on, man! – Go to the old kitchen! – I gotta go to the old kitchen? – Come on, for old time’s sake! – Come on. Bye. – See ya, buddy. Sorry! – Thanks, Trevor. (paper rustles) (chomping) – Hey. – ‘Sup? – You can’t do this, can you? – No, I got tight quads. We have the turkeys loosely tented. The foil isn’t touching the flesh of the turkey. We especially don’t want that because our turkeys are covered in food dye, which, I’m not gonna BS ya, I am worried is gonna bleed and turn our turkeys green, the color of the hot squirts after you eat that Burger King- – [Nicole] Yeah. – Halloween burger. – You know that from experience? – But you do, oh, of course. – [Nicole] Yeah, yeah. – One, two, go, and then we have to coordinate putting in our turkeys. On three, one, two, go. – [Nicole] Are you in, are you in, are you in? – I am in, and then we’re gonna close the ovens on three. One, two, go. (doors shut) Whew! – That was easy. – Don’t touch me. – Why? – What? – Why? – I don’t like to be touched. I didn’t grow up in a warm family. – I’m sorry. Hold my hand. Hold my hand, Josh! (laughs) – It feels weird. I don’t like this. (beep) So now we’re gonna go ahead and we’re gonna let these roast for an hour while it’s tented. That’s gonna get the juices flowing. – Cool. – Then gonna add our melted butter. We’re gonna use our turkey basters. You know, pllt, pllt, squirt it on half the turkey. – [Nicole] Okay, cool. – It’s a plan, we got it. What’s Trevor doing? (paper rustles) (chomping) – It’s me, Trevor. I’m in the lame kitchen, but it’s now the cool kitchen ’cause I’m here, and I’m all alone. It’s kinda sad. I’ll bet Josh and Nicole are probably having a lot of fun, holding hands or dancing or something. I don’t know. Well, I got this turkey, and I guess I just gotta pop it in the oven. I’m not a big fan of turkey. I think it’s a pretty forgettable meat, forgettable poultry, but it’s my job. I’m gonna do it because I’m a man of science. Oh! I guess we just wait for an hour. (paper rustles) (slow pop music) – We got the turkeys in the oven. They’ve been in there for an hour. We have them tented, so the juices should be flowing. Nicole, I’m gonna go, “On three, ovens open.” Then we’re gonna open the ovens, and then we’re immediately going to lift up the foil and pour in the butter. One, two, go. Remove the tent on three. One- – [Nicole] Don’t do it yet! – Two, go. Okay, add the butter. One, two, go. (liquid ripples) And remember, we’re only basting the left side of the bird. Okay? – [Nicole] Okay. – [Josh] Only half of it. – [Nicole] Okay. – [Josh] There we go. Do not let it come over the lip of that food dye, which has actually held together. Our turkeys are not green. – [Nicole] I know, how crazy. How often are you- – [Josh] Oh, we can actually move the foil. We’re not using foil anymore. (foil crinkles) – [Nicole] Okay, okay. (Josh chuckles) It was kind of helping me as, like, a low-key barrier. – [Josh] Yeah. Make sure the butter is mixing in with the turkey juices. – [Nicole] How many times are we gonna baste today? – [Josh] Four. – [Nicole] We’re gonna baste four times? – Four. I’m on baste number three. – [Nicole] Okay, this is my last baste. – Okay, okay. We’re done, we’re done. Ovens close on three. – [Nicole] One, two, three, close. (doors shut) – [Josh] Beautiful. (paper rustles) (chomping) – Okay, so the turkey’s been roasting for about an hour. I believe it’s time to baste. I was taking notes, but really, I just drew a hand turkey with a soul patch. Open up the oven, take this butter and just give it a pour. Not over the turkey. I’m just pouring it into the bottom. All right. So the butter’s in the pan, and now I believe that that is the whole, (utensil clatters) Ah! (beep) I believe it’s as simple as just sticking this in, squeezing, getting it in the baster, and then, do I just pour? Yeah, it looks good to me. I think that’s what I do. Josh and Nicole never told me how to do this. I think I’m gonna let this chill out for another 30 minutes, and then back to baste some more. (paper rustles) (slow pop music) – Nicole, now we have to do a very important step. We’ve gotta stop playing with the wing tips. We have to put foil tips on our wings to prevent them from burning. Don’t touch me, I don’t, (Nicole giggles) we’ve touched too much today. Okay, on three, we’re gonna open the oven and insert the wing tips. Are we ready? One, two, go. Insert the wing tips, one- – [Nicole] Hold on, hold on. – Two, go, go, go, go, go! – [Nicole] Shut up! – Sorry. – I can’t see! I can’t see! I can’t see! – I’m blind, Nic, You gotta cut me, I’m blind. – [Nicole] Josh, I can’t see, I can’t see. Am I doing it? – Yeah, you got it, you got it, you got it. All right, now close it. Now close it. We’ll just reset, okay, and then we’re gonna go back to basting. So this is the second baste, right? So we’re going for three bastes. Typically people say 20 minutes per pound of turkey. That is what we’re gonna go for, or until the internal temperature reads 155 degrees. You ready to baste again? – Yes. – On three, one, two, go. – Don’t hit me in the face! – Six bastes, six bastes. – [Nicole] Okay. – It’s not a good sign of a workplace when you have to tell your boss don’t hit you in the face. Do you see any- – Ow, I burned myself! – Nicole, (laughs) medic! (beep) – Do you see any difference yet between the brined and non-brined? – [Nicole] Not really, but I have a feeling that it’s gonna really start to make a difference towards maybe the fifth baste. – I think so, ’cause the butterfat should start to actually brown on the skin a little bit more. – [Nicole] No, totally. I’m on my last baste. – [Josh] I’m gonna be done in three seconds. In three, two, one, close the ovens. (doors shut) Whew! Do you want me to help you up? Psyche. (Nicole whimpers) (paper rustles) (chomping) All right, y’all, so we basted the turkeys every half hour for about two and a half hours. Trevor, yours was a little bit bigger, but we pulled these all at exactly 155 degrees internally, and then, we’re just having ’em tented now for the big dramatic reveal. Are you ready? – [Trevor] Yes. – Yes! – Are you ready, kids? – Yes, yes, yes! – Yeah, yeah, yeah! – Aye, aye, captain! – Feel the rhythm! Feel the rhyme! Get on up, it’s- – [Trevor And Josh] Turkey time! – [Josh] Oh, my god, they’re birds! – Wow. – Wow! – Wow! – Okay. – Okay, huh. – [Trevor] So pretty! – Trevor’s turkey is objectively the prettiest. It got the most even browning on it. You can see, it’s a little bit bigger, and you can see- – [Nicole] It’s beautiful. – Where he basted it on this side, it’s definitely darker. – [Nicole] For sure. – [Trevor] Yeah, look at the drumstick-to-drumstick difference, here. – The skin does look a little bit wetter. We don’t know what that’s actually done to the meat on the inside, but, to me, the darker parts are more appealing. – Yeah. – [Josh] Right? – [Trevor] 100%. – It’s looks like a beautiful bird. – All right, so let’s look at the dry-brined one. The dry-brined one, that’s where the skin was really sort of desiccated and super dry. I think it looks pretty crispy and rendered compared to that. This one, definitely a lot plumper. When you dry brine, you get a lot of moisture loss. We’re definitely seeing that. Similar on the basting where we got extra browning, and it’s kind of patchy, but I don’t know. I mean, this one does look better, but- – [Trevor] Your skin does look a lot crispier. – [Nicole] Yeah. – And, to me, that is the benefit of dry brining. You got a wet bird. (chuckles) – [Nicole] My wet bird ugly. – The most fascinating part about the wet brine, to me, is that since the meat absorbed so much moisture, it actually bled out of the skin and caused our food dye to run. – [Nicole] Yeah. – But also, it looked like it did prevent the skin from getting crispy. – [Nicole] Yeah, just a really uneven-looking bird. – And we had the same oven placement, same temperature. – Yeah. – 350 all the way through. – Same, same. – [Josh] That’s actually really shocking ’cause I didn’t know that. – [Trevor] It does look so much wetter on the parts where there’s not a lot of browning. The meat looks really moist. – All right, so now all’s we’ve gotta do is carve into these and then actually taste ’em and see what our methods did. (paper rustles) (chomping) All right, y’all, we got all the turkey breasts carved off. So we have no brine baste. No brine, no baste. Dry brine baste, dry brine, no baste. Wet brine baste, wet brine, no braste. (chuckles) No braste! – No braste! (chuckles) – All right, let’s try these. Trevor, cut us off piece. – Oh! – [Josh] Okay, give me that good- – [Nicole] Oh, that sounded delicious. I’ll take this. – [Trevor] There’s a- – Okay, so again, this is no baste, no brine, no nothing. This is straight just bird in the oven. – Bird in the oven. – One, two, three. – That’s not enjoyable at all. – I don’t like it. – It’s not like the driest turkey I’ve ever had. I mean, it’s still pretty well roasted. We pulled it at the right temp. I’m not getting anything fun out of it. – No, I would- – Nothing interesting. – This is so plain. Okay, okay, we’re going to that. – [Josh] It looks wetter. – [Nicole] It looks like beautiful. – [Josh] I see wet underneath. – [Nicole] Yeah. – Honestly, can we just say that our stupid plan worked, to baste half a turkey? – It did, I was quite impressed. – (chuckles) I was, too. – I’m very, very proud of all of us. – Trevor’s gotten better at cutting in the last two minutes. I love this, he’s learned so much. – Ah! (Josh laughs) I’ve committed. – Open wide, big boy! – I’m committed! – All right, on three. One, two, go. – Oh! – [Nicole] Mm-hmm. – Oh, that is so moist. – Oh my god! – It’s so much juicier! – That’s the same bird? Wow. – [Trevor] That’s a whole nother bird. – Hold the- (metal utensil clatters) Did not think it was gonna happen. Same bird, same temperature, everything. That one was basted. It is 10 times juicier. That’s- – [Trevor] Unbelievable. – [Josh] You can see the difference! – [Nicole] Wow. – [Josh] You can squeeze juice out of this one, like- – It’s delicious. – I’m willing to say that basting freaking works, but, without that, it’s not the juiciest turkey I’ve ever had, and there’s not seasoned all throughout. So I’m still curious about the brines. – [Trevor] Yeah. – [Nicole] Let’s see. – [Josh] Skin? Super, super crisp. – Okay. – Well, everyone just reach in and grab a piece. – [Trevor] Okay. (chuckles) – On three, one, two, go. – It tastes much better. – Tastes much better, it’s super dry. – [Nicole] It’s really, like- – The skin is almost tough. – Yeah. – Yeah. – It’s crispy, but not in a good way. – Almost like it’s snappy. Do you guys taste that snappiness of the meat? – It’s like I’m chewing through the peel of something. – Clench your teeth together and then separate it. It almost gums in the back of your teeth, which is really, really weird. – That’s the brine. It’s like, I was talking about the difference between eating a brisket and corned beef is that snappiness. – Yeah, yeah, for sure. – That’s all the salt soaking in there. – [Nicole] Okay. – [Trevor] Okay. – [Josh] Okay! – [Nicole] Pretty clean. – Color me completely shocked that basting does seem to yield much better results all across the board. – Yeah, and you were a basting hater. – I was a basting hater! – You were an anti-baster. – You were a doubter. We’re just going in? – [Josh] Yeah, yeah. – [Nicole] Those are big pieces. – Oh, okay. You can do it. – What the heck, man? – Bro! – Yeah! That’s good bird meat! – [Trevor] Oh yeah. – Well-seasoned all throughout. Held its juices really well. Basting! What the heck? – It’s like eating two completely different birds. – Unbelievable! – Okay, let’s see what’s up with the wet brine. I don’t know, guys. This one looks a little dry, surprisingly. – It looked a little bit dry when you were cutting it, but if you touch it to your lips, it’s wet. Mm! – Oh, yeah. – [Trevor] Oh. – Hm, that’s kinda really yummy. – I think the flavor on that one- – Wow! – Might be the best so far. – You wanna know what it is? It’s the salt to sugar ratio. That’s what makes it so delicious. – [Josh] Do you think maybe you just put more love into it? – Well, I put a lot of love in everything I do, so maybe. – It is really wild to think about the difference in texture between the no brine, the dry brine, and the wet brine. It is, they’re like completely different animals, but also, think about the difference between that and that, and what we just tasted. What is that gonna taste like? – I know. (laughs) – I have really high hopes for this one. – I have no idea. – I don’t know if I’m ready! – Let me cut you guys some pieces. – [Josh] My mouth’s gonna explode. I want, no, no, I want there. – [Nicole] You want there? Okay, okay. – [Josh] I’ve been eyeing the little piece of turkey flesh that I want. – Can we talk about how we’ve achieved an actual scientific process here? The three of us. Who would have thought- – Not I. – That we could execute the scientific process and get results? – We munched the myths! – We actually did it. – Who would’ve thought? I want the whole piece. – [Nicole] Okay, okay, go for it. – [Josh] Yeah, yeah, yeah. – [Nicole] Trevor, I cut you a baby piece. – [Josh] Ooh, baby girl! – Okay, ready? – Yeah, yeah, yeah. – One, two, three. – Aw, (metal utensil clatters) come on. Come on! (claps) – Holy crap, guys. – [Trevor] It’s so good. – It’s unbelievable. It is literally a sponge for all the flavor from that brine, and though this had the flavor, the juice really does absorb. I don’t think we care about crispy skin, right? ‘Cause we had crispy skins on these two, and it didn’t add anything. – [Trevor] It didn’t add anything. – It’s more important for the meat to be juicy and flavorful and have that beautiful texture more so than that crispy skin. – Well, ’cause there’s so much meat to skin in a turkey, right? – Yeah, exactly. The ratio, yeah. – It’s such a thick chunk of meat and such a small layer of skin. It’s not like a chicken where you’ve got meat and skin. – Yeah. – There’s so much meat, and so it’s really important- – [Nicole] Agreed. – That that meat is right. – You guys, we actually learned a whole lot today, more than I was even planning on. I mean, the difference between the wet brine basted turkey and, I mean, to me, almost all the other ones, incomparable how much better that is. If you’re cooking a Thanksgiving turkey this year, heck, if you’re cooking anything, just a turkey breast, if you’re cooking lunch meat turkey, wet brine and baste that because this is so, so much better. I can’t believe it. – 100%. – Sometimes you munch the myth, and sometimes that myth munches you. Thank you so much for stopping by “The Mythical Kitchen.” We got new episodes for you every week. Nicole and I got new episodes of our podcast, “A Hot Dog Is A Sandwich,” every Wednesday, wherever you get your podcasts. Sorry, Trevor. That was awkward, now. (laughs) Hit us up on Instagram, @mythicalkitchen, with pictures of your mythical dishes under #dreamsbecomefood. See you all next time. – [VOICE] Make your kitchen more mythical with stickers and magnets, now available at mythical.com.