turkey brine recipes for smoking
Remove the turkey from the brine rinse it thoroughly including the cavity and pat it dry. About an hour before dinner place turkey pieces in a single layer on a baking.
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Dont worry this brine solution wont make turkey unpleasantly sour.
. It has a perfect blend of sugar vinegar salt and spices which provides the bird with nothing but wonderfully balanced flavors. How to brine a turkey. After you brined the turkey for 48 hours it is time to move on to the actual smoking part of the cook.
Smoked Turkey Recipe. Add sugar salt garlic cloves whole peeled Bay leaves and peppercorns to the water. Ingredients 2 gallons water 1½ cups canning salt 3 tablespoons minced garlic 1 tablespoon ground black pepper ¼ cup Worcestershire sauce ⅓ cup brown sugar.
Stir until melted then let the brine cool completely. Dry-brine the turkey two days before Thanksgiving and smoke it the next dayCut the turkey into pieces legs breast wings etc and place in a zip-top plastic bag. This is not the same pot you will place the turkey in so it doesnt need to be big enough for the turkey.
2 cups Morton salt cure. Method Make the brine. Combine water apple juice salt spices and herbs in a large pot on the stovetop.
Dissolve kosher salt garlic herbs and allspice berries in water. How to Brine a Turkey. In a large pot combine 12 gallon about 9 12 cups of water salt parsley onion garlic oranges.
Wipe out whatever container you are using for the turkey brine and be sure it fits in the refrigerator and will have enough space for both the brine and the turkey. Boil up 2 litres quarts of the water with the salt and sugar to ensure that all has dissolved then allow to cool. This is a good recipe if this is your first time using a brine and you want to start simple.
Using just a little bit of the total water needed combine everything in a saucepan and let the salt dissolve. How to brine a turkey. Liquid Smoke in Brine.
Brine for 12-48 hours. Smoke turkey in smoker set to 250 degrees for about 7 hours. And available from the USDA is an informative downloadable PDF with additional poultry preparation information.
Bring the contents to a boil. Cover and cook in the oven at 350 for 15-20 minutes or until warm. Remove the innards from the turkey and cut off any unwanted parts of the bird.
A 5 gallon bucket 13 filled with water. Place it in the smoker. Bring to a simmer over medium heat stirring to dissolve the salt and sugar.
In a large pot combine the water 1 cup salt the brown sugar molasses garlic salt onion powder pepper and sage leaves. Remove the pot from the heat and add the ice. This is the easiest part and since we are not adding any stuffing to the turkey the time to cook will only be around 3 to 4 hours with a 12lbs turkey.
¼ cup Worcestershire sauce 3 tablespoons Seasonall 2 bay leaves 1 tablespoon of black peppercorns. Be sure to thaw it in the refrigerator for a full day before reheating it. Allow it to cool completely to around 40F before submerging turkey in brine.
Coat the turkey with olive oil. Add the desired amount of turkey to a saucepan along with ½ to 1 cup of chicken stock. Pour the balance of the water into the brining bin together with your sugar salt mix and add the rest of the ingredients.
Get the turkey ready. Add 1 quart of water to a large pot. Make the brine.
In a 4 12-gallon container add. Combine all ingredients and bring to a simmer stirring until salt and sugars are dissolved. While you can just purchase a turkey brine kit we like to make our own brine with our family recipe.
Fill pot with water. Pat dry and then cook as usual. Remove the brine from the stove and stir in additional apple juice and ice cubes to bring the brine down in temperature.
Allow to fully chill before adding a turkey. Brine Recipes For Smoked Turkey. To learn how to put these brines to good use see Making Smoked Turkey where youll learn about turkey smoking from start to finish.
Add 12 gallon 9 12 cups of cold water to the hot brine to help it cool down faster. Then make sure the water cools down before adding the saucepan ingredients the rest of the water into a large container with your turkey. Adding the turkey while the brine is warm will partially cook the surface of the meat which prevents proper absorption of salt and liquid.
Submerge your turkey for up to 24 hours in the brine keep it down by adding canned beans or some sort of weight on top. You can also heat the turkey in the microwave on a plate until warm. Stuff inside of turkey with orange quarters and tie legs together.
Rub salt pepper and paprika onto turkey skin.
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