2-in-1 Thanksgiving Turkey!

To make your brine, put mix water, 2 cups brown sugar, 1 cup salt, 1 cup hot sauce, and enough water to cover your turkey together. Submerge your turkey in the brine and let marinate for 24 to 48 hours, make room in your fridge - the turkey needs to be kept cold during this time.

Remove your turkey from the brine and pat dry (if you have a pre-salted turkey, skip the brine step). Place your turkey on a study baking sheet or in a dutch oven and fill the base cavity with potatoes (remove the skins if you don't like them and cut them depending on their size) and then place the 2 lb block of cheddar in the cavity.

Melt butter (about 1 cup to start but you may need more) and brush it on your turkey. Crush Flamin' Hot Cheetos and cover your turkey with them. Place any additional potatoes that didn't fit in the cavity around your bird and brush with butter and season to your liking. Preheat your oven to 350 °F.

Bake turkey for 4-6 hours depending on the weight. Your turkey and stuffing will be safe to eat when the thickest part of the thigh and the stuffing reach 165 °F. A good rule of thumb is to bake your bird for 15 per pound when stuffed. Once cooked, remove from oven and let rest 30 minutes. Using strong kitchen scissors cut your turkey open And mash the potatoes and cheese together.

Serve the cheesy mashed potatoes along side the bird for a fun and festive Thanksgiving dinner.