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A recipe for smoked turkey is Alton Brown's honey brined smoked turkey. Place a whole turkey breast-side- up into a brine of 1 pound each of kosher salt and honey, 1 gallon of hot water and 2 quarts of vegetable broth. Brine the bird for 12 hours before smoking it.


One recipe for smoked turkey is Honey Brined Smoked Turkey from Alton Brown. This recipe takes less than five hours, and it serves 10 to 12 people. Reviewers rate this recipe with 5 stars out of 5 stars.


Brining is a process used in cooking, similar to marination, in which an individual submerges food in brine, or salt water. Brine may have sugar, spices or other flavoring agents added to enhance the flavor of the food, usually meat.


Smoked turkey lasts in the refrigerator for three days, once the meat is removed from the bone. The meat keeps for up to six months in the freezer.


To smoke a turkey in a water smoker, prepare the smoker as directed in the owner's manual, light the briquettes, place the turkey breast side up on the top rack and smoke for 3 1/2 hours. After the first 1 1/2 hours, place soaked hardwood chips inside the smoker to produce smoke. If the turkey isn't


An easy brine recipe for smoked fish is made by mixing together 1 gallon of water, 1 1/3 cups of canning salt and 2/3 cup of brown sugar. The fish is then cut into halves and soaked in the brine for around 12 hours in the refrigerator.


You can quit smoking cold-turkey by drinking water when cravings begin, using distraction methods, and getting support from friends and family, according to the Centers for Disease Control and Prevention. Develop a quit plan ahead of quitting cold-turkey to stay on track through withdrawal symptoms.


Tips for quitting smoking cold turkey tips include listing reasons for quitting, setting a quit date, understanding that withdrawal symptoms are temporary, anticipating cravings and joining a support group, according to Everyday Health. A person who smokes less than 10 cigarettes a day is most likel


To brine salmon before smoking it, mix a brine of fennel, onion, celery, garlic, salt, brown sugar, bay leaves and water, and let the salmon sit in the brine in the refrigerator for one to three days. Dry the salmon on a rack in a cool, breezy location.


Applying a brine to salmon before smoking it removes moisture, improves flavor and preserves the fish against spoilage, according to Smoker Cooking. It's necessary to remove moisture from the fish to smoke it properly.