Web Results


Making the brine… Add a gallon of water, 1 1/2 cups kosher salt, 6 cans of beer, 3/4 cup dark brown sugar, peppercorns, garlic, and bay leaves. Bring this just to a boil and stir, then let it come to room temp. Carefully place the turkey into the brine. Or put the turkey into another container and pour the brine over top.


You should never start cooking your Thanksgiving turkey without brining it first. Whether your smoking, roasting, or frying your Thanksgiving turkey, this herb rub will add loads of flavor to your bird. According to Test Kitchen professional, Mark Driskill, dry-brining draws the natural moisture of the bird to the surface for the crispiest skin and most flavorful meat.


For a simple wet brine for a 12-14 pound turkey use 6 quarts of water with 1 ⅓ cups of kosher salt (if using Morton’s, use a bit less than a cup). Dry brining a turkey of course uses no water. You just spray on some olive oil, rub the turkey with this mixture you throw together in a small bowl and bam, you’re done.


In a large non-reactive container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary.


After the brining remove turkey, rinse, pat dry, and smoke as usual. 5: Smoke Turkey at 220 degrees for 12-14 hours, the first 2.5 hours with Cherry Smoke until internal temp hits 170-175.


The morning of, remove the turkey from the brine (over the sink to minimize any mess) and rinse it off completely, including inside the cavity. Pat it dry (a wet turkey is a soggy cooked turkey). Very gently separate the breast skin from the meat, being careful not to rip it.


Turkey Brine. To brine or not to brine, that is the question on many people’s minds when it comes to preparing your turkey for any holiday or meal. If you are going to brine you want a really good recipe for a Turkey Brine so that you will have fantastic results every time.. We love to wet brine our turkeys, especially if we are going to smoke them.


Brine For Smoked Turkey. This is a completely different brine concentration and the science behind it is completely different too. The brine is much weaker, usually anywhere between 5-20%, the active ingredient is still salt but it's not dehydration or an osmotic effect.


Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. —Felicia Saathoff, Vashon, Washington. Get Recipe . Originally Published: October 17, 2019. Rashanda Cobbins.


My recipe for Turkey Brine: Brine for 12 to 14 lb Turkey. 8 cups apple cider 8 cups water filtered or bottle so not to taste of chlorine. 1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal) 1-3/4 cups packed dark brown sugar 1 cup apple cider vinegar 3/4 cup honey 1/4 tsp. ground cloves 5 dried bay leaves