Smoked Turkey Brine Turkey Brine Turkey Brine Recipe

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Place all ingredients into water and stir until the sugar and salt have dissolved. Pour in the other gallon of cold water to help cool down the brine to room temperature. If it's still hot you can add ice to cool down faster. Add turkey to brine and refrigerate for 24 hours. Remove turkey from brine and pat dry.

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Make the Brine. Gather the ingredients and add to a large pot over high heat. Cook until the salt and sugar are dissolved; it doesn't need to boil. Remove the brine from the stove and allow to cool to room temp. The mixture MUST be colder than room temperature before you proceed to the next step.

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Pour the 4 cups of concentrated brine over the turkey. Pour the remaining cold water from the gallon (12 cups) over the turkey. Swish the turkey around a little to mix. The turkey should be completely submerged. Place in the fridge and allow to brine for at least 2 days, 3 days if possible.

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1. Make the brine. Fill pot with water: add 1 quart of water to a large pot. This is not the same pot you will place the turkey in so it doesn't need to be big enough for the turkey. Add brine ingredients: add sugar, salt, garlic cloves (whole, peeled), Bay leaves and peppercorns to the water.

The best Turkey Brine recipe is made with lots of apple cider, salt

To a large pot of boiling water, add the salt and sugar, and stir until dissolved. Add the ice water and liquid smoke, and continue stirring to incorporate. The brine needs to be cold. Place the.

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Boil: Bring the water to a boil, then add the salt and brown sugar. Stir until dissolved. 2. Season: Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce to a simmer. 3. Cool: Remove from the heat and let cool completely before using.

Smoked Turkey Legs. Brine recipe 1 cup kosher salt, 1/2 cup brown

Place the turkey in a five-gallon bucket or large stockpot, and pour the brine solution on top. Place a heavy dinner plate or other weight on top of the turkey. 6. Refrigerate the brined turkey for 12-48 hours. Remove the bird from the fridge and pat it dry with paper towels at least one hour before smoking.

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Add the salt and herb mixture to the remaining water and apple cider or juice. Stir well. Place the cleaned and thawed turkey in the stock pot. Cover with brine solution. Cover the stock pot and refrigerate overnight or for about 8 hours. Make sure the turkey stays submerged in the brine mixture.

Pin on Turkey Brine

Coat the turkey with the olive oil and sprinkle on the dry rub. When ready to smoke, set the smoker temperature to 250˚F, stock with wood pellets or chips (we like to use apple or cherry wood) and preheat for 15 minutes with the lid closed. Insert the probe into the thickest part of a turkey thigh.

Apple Cider Brined Turkey Recipe Apple cider brined turkey, Turkey

Whisk in the paprika, chile powder, garlic powder, onion, oregano, thyme, garlic cloves, brown sugar, bay leaves and kosher salt. Also add any optional add-ins you might want. Continue to boil for 15-20 minutes. Remove from the heat, allow to cool slightly (approximately 10-15 minutes) then add 4 cups of ice.

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Bring the pot to a simmer. Cook for 2-3 minutes or until the salt and sugar have dissolved in the liquid, stirring occasionally. Turn off the heat. Let the brine mixture cool to room temperature. Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.

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Directions. Gather all ingredients. Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine. Cover and store in the refrigerator.

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Submerge the turkey in the cold brine **.**. Once the brine is completely cool, add your turkey to it and keep it in the fridge for at least 12 hours and up to 24 hours. The general rule of thumb for brining is at least 1 hour per pound of turkey. Let your turkey air dry for the crispiest skin. While the turkey brine helps moisten the meat, the.

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Smoke turkey: smoke the turkey at 225ºF for 5 hours, basting the turkey with the basting liquid every 1.5 to 2 hours. Uncover the turkey after 5 hours and increase the heat to 250ºF and smoke for an additional 1 hour or until the internal temperature of the thickest part of the turkey (the breast) reaches 165ºF.

Turkey Brine Recipe The Recipe Critic

Traditional Brine for Turkey/Poultry. 1 gallon water. 1 cup kosher salt. 3/4 cup brown sugar. 2 TBS Jeff's original rub. Pour the water into a large plastic foodsafe container. Add the salt and stir until it is completely dissolved. Then add the brown sugar and rub and stir until it dissolved as much as possible.

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Place in the refrigerator for 24 hours or up to 48 hours. Remove the turkey and rinse very well with cold water on all sides. Transfer the turkey to a roasting pan and pat it dry using paper towels. Preheat the smoker to 250°. Add the turkey to the smoker and cook for 4 hours to 4 ½ hours.