![]() ![]() It’s always a hit with it’s smoky flavor and juicy meat. Allow the mixture to cool to room temperature. Cook for one minute, remove from heat, and skim off the foam. Remove the turkey from the brine, pat dry and you’re ready to cook! We love to pair this brine with our grilled spatchcock turkey recipe. 1- cloves garlic crushed 14 pound turkey vegetable oil for brushing turkey Directions In a large saucepan over high heat, bring apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. It worked like a charm, staying in the 35 degree zone for over 24 hours. Remove from heat and allow to cool to room temperature (at least 40 to 60 minutes). Step 2 Remove giblets and neck from turkey reserve for Savory Herb Gravy. Cook 5 minutes or until sugar and salt dissolve. Bring to a boil, and then simmer for 15 minutes over medium heat until salt and sugar are completely dissolved. To prepare brine, combine first 8 ingredients in a large saucepan bring to a boil. Add the salt, brown sugar, cloves, and nutmeg. To be sure the temperature was in the safe zone (below 40F) we attached an oven thermometer with an air probe. Pour apple and orange juice into a large pot over medium heat. We did this recently and used 30 pounds of ice. Ingredients 4 quarts canned pineapple juice 2 cups brown sugar 1 1/3 cups soy sauce 1 cup light or golden maple syrup 1 cup salt, or 1 1/2 cups kosher salt 6 cloves garlic, cut into halves 4 to 6 bay leaves 2 tablespoons crushed red pepper Steps to Make It Gather the ingredients. But sometimes that’s not possible when your fridge is stuffed with holiday side dishes!Īnother option is to place the turkey in a large cooler and cover it with ice. This amount of brine works best with a 14- to 16-pound bird. The best option is to refrigerate the turkey while it brines. The last step is chilling the turkey for 12-24 hours. Place the turkey in the pot or bag and cover with cooled brine. Refrigerate the turkey and brine for 18-24 hours. Seal the bag, and secure with clips if necessary. ![]() Pour cooled brine over the top of the turkey, including all ingredients that were cooked in the brine. If your turkey is small, a large soup pot is ideal. Place thawed, uncooked turkey into large brining bag, removing any giblets that may have been in the inner cavity of the turkey. ![]() The second step is to combine the turkey with the brine. Then I check the temperature with an instant read thermometer. I speed up this process by adding cold water to the brine after cooking. The brine mix needs to be heated with the apple cider so the salt and sugar melt.Īfter cooking, let the brine come to room temperature so the brine doesn’t cook the turkey prematurely. Season the turkey both under and over the skin with Plowboys BBQ Yardbird.There are a few easy steps to brining a turkey. Continue feeding the fire with split wood to maintain the temperature, while burning a small hot fire. Stabilize the temperature at 275✯-300✯, using the butterfly opening on the fire box and chimney cap. It should not be close enough to the fire to touch or catch fire. Place a third split against the front side of the fire box to preheat. Add two splits of wood (we used apple and pecan). When the coals are hot, dump them out in the back half of the fire box. The day of the cook, start a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. Place the turkey in the refrigerator uncovered and allow the skin to dry out overnight. For the brine: 5 quarts water, divided 3/4 cup kosher salt 3/4 cup granulated sugar 10 whole cloves 10 whole allspice berries 16 whole black peppercorns. Brine the turkey for one hour for every pound of the turkey’s weight. TURKEY BRINE RECIPE In a large stock pot combine 1 qt water, salt, lemons, oranges, rosemary, bay, sage, thyme, peppercorns, and syrup Bring to a boil and. Lock the Briner Bucket’s plastic plate in place to keep the bird submerged. For a smaller turkey you may make less brine however, be careful to do so with the. To prepare the brine, combine the apple cider and Sweetwater Spice Smoked Apple Spice Brine Concentrate in a 22 quart Briner Bucket. Mortons kosher 1-1 1/4 cups salt per gallon of liquid. Release the skin of the turkey from the flesh, leaving it attached at the edges, but exposing the meat for seasoning. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other. To take the backbone out, place the bird breast side down. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |