Barbecue Seasoning Recipe How to Make It
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Laid-Out Instructions. You are to start this by getting a large stock pot and adding all the ingredients of the brine of your choice into it. Then, proceed to heat on high. Continue to stir until the sugar and salt are dissolved. After that, you are to remove the large pot from the heat and allow the brine to cool.
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For a smaller or larger turkey, see the chart in the post above. Make the Brine: Place the water, salt, sugar and rub in a stockpot large enough to hold 32 cups of water. Place on the stove over high heat. Cook until the salt and sugar dissolve, about 10 minutes. Remove from the stove and add the ice.
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Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours. Prepare Traeger pellet grill for smoking at 300 degrees using the Turkey Blend pellets for flavor. Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.
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Place in refrigerator for 48 hrs. Remove turkey from brine and rinse under cool water, pat the skin dry with paper towel and place bird on a raised rack over a sheet pan to air dry for 1 hour in the refrigerator. Prepare Traeger pellet smoker or other grill for indirect cooking at 300 degrees using apple pellets for smoke flavor.
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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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Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time. Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel.
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01. In a large pot combine the brine ingredients. Stir vigorously until the salt is dissolved. 02. Remove the neck and giblets from the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place.
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Brining the Turkey. Once the brine is ready, place the turkey in a large container or brining bag and pour the brine over the turkey, making sure it is completely submerged. Refrigerate the turkey in the brine for at least 8 hours, or overnight for best results. This allows the brine to penetrate the meat and infuse it with flavor. FAQs on.
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Makes life even easier. Step 1: In a large stock pot combine the first 6 ingredients of the turkey brine recipe and bring it to a boil over medium high heat to dissolve the solids. Stir well as this mixture boils so the salt and sugar dissolve. Cool to room temperature and then refrigerate until the brine is cold.
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Pour 1 gallon of the water (reserve the other gallon until you pour brine over turkey) into a pot on the stove and bring to a boil. Add the salt, sugar and additional seasoning and stir until dissolved. Remove from heat and add the herb bundle, lemons, bay leaves, garlic, black peppercorns, and onion.
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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.
Barbecue Seasoning Recipe How to Make It
1 tsp Cajun Seasoning (I used Louisiana brand) Melt the butter in a sauce pan and add the chicken broth, hot sauce, garlic, and Cajun seasoning. Whisk the ingredients together and remove from heat once incorporated. It doesn't need to come to a boil. Let the injection cool and shoot it into the turkey.
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1. Pat the turkey dry. Basically, the salting process should be done 3 days prior to cooking. Yes, dry brining can be done on a frozen turkey, but it won't be that effective. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Once thawed, pat the inside and the outside of the turkey.
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Step 1. In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay.
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How To Brine A Turkey - Easy Turkey Brine Recipe for smoking ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguideIn this How to Brine a Turkey Vide.
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How To Brine a Turkey This is a great recipe for a turkey brine. You can use this brine for any turkey or whole chickens as well. Turkey Brine Recipe: 2 gallons water 1 cup salt 1 cup sugar ¼ cup additional seasoning of your choice* fresh herb bundle of sage, rosemary, thyme 2 lemons halved 2 bay leaves 4-5..
