Brine turkey
Its actually a very simple process that will yield beautiful and delicious results. However this recipe was way too salty and I couldnt taste the fruit.
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Generously sprinkle cavity kosher saltcoarse peppergarlic powder some dried thyme.
. Turkey and put it in a clean 5 gal. The biggest difference is that you dont need to put your turkey in a giant bucket or a big bag like you do for a wet brinea process that. I doubled the recipe for a 225 lb.
When brine mixture is completely cooled pour over turkey and place in refrigerator for 12 hours. At this point its pretty famous. A dry brine is easier than wet brine by a long shot.
Check the internal temperature the desired temperature is 175F in the thigh next to the bone and 160F in the breast. In a small. A dry brine also called pre-salting involves rubbing the salt seasonings andor sugar directly onto the meat and skin and then letting the meat rest in.
FOX 29s Jenn Fred learns how to best dry brine a turkey for Thanksgiving. Rule 1 of Dry Brining The larger the piece of meat the more time is needed for the brine to be effective. Bucket to brine the turkey.
If turkey floats fill a 1-gallon resealable plastic bag with water and place it on top of turkey. How to dry brine a turkey for Thanksgiving. I always brine because it provides moisture and flavor to the turkey.
Set cooler lid closed in a cool place turning turkey. A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture as well as pull the seasonings deep into the meat. Mods2c raw sugarsub 1 heap tbspallspice for mustardanise to cooking brineadd 2-3 14d oranges rosemary to cold soaking brineRoastingINTERIOR.
Rinse under clear cool water for 5 minutes drain well and pat dry with paper towels. Place turkey on the grill and smoke for 3-4 hours. My mom told me how good Altons recipe was and that she was going to repeat it again this year.
The vegetableproduce drawer makes a perfect spot to brine the turkey for a consistently cool temperture. Place turkey in brine breast side up. I added extra garlic onion and 12 cup of brown sugar.
The idea is that this is a big bird that requires a lot of added flavor and can easily overcook. This is a great recipe try it I guarantee you wont be disappointed with the original recipe or my modifications. Turkey will continue to cook once taken off grill to reach a final temperature of 165F in the breast.
Cover and set in a cool dry place for 8 to 16 hours. Wet brining your Thanksgiving turkey became notorious after Alton Brown popularized it in 1999. If necessary weigh down the bird to ensure that it is fully immersed in the brine.
Gently lower the turkey into the container. I decided to try it myself. Lets talk turkey.
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