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Birds 12lbs or larger need a 24 hour bath. Birds under 12lbs need to soak for 6-12 hours for maximum flavor. DIRECTIONS: Mix 1 cup Bird Brine to 1 gallon of water. (double the recipe for large birds). Place the bird (turkey, chicken, goose, duck, etc.) in a Meat Bag or container of your choice and pour Malcom's Bird Brine mixture over the top.
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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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Place the turkey in the smoker breast side up until an internal meat probe hits about 150ยฐ F. Set up a turkey fryer for deep frying at 350ยฐF using peanut oil for best flavor. Any clear frying oil will work. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity. Leave the meat probe inserted in the.
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Directions. Thaw in refrigerator for 3 to 4 days. Mix salt, cayenne pepper, granulated garlic, ground black pepper, chili powder, paprika, onion powder, dried oregano, dried thyme and dried parsley in a bowl for Creole seasoning. Pour 1 gallon of water into a pot and bring to a boil. Add salt and sugar and stir until dissolved.
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Mix 1 cup Bird Brine to 1 gallon of water. (double the recipe for large birds). Place the bird (turkey, chicken, goose, duck, etc.) in a Meat Bag or container of your choice and pour Malcom's Bird Brine mixture over the top. Make sure the bird stays submerged - weigh down with a plate if necessary. Store the bird in a refrigerator or cooler.
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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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Turkey Brine Recipe. 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 ยผ cup additional seasoning of your choice* fresh herb bundle of sage, rosemary, thyme 2 lemons halved 2 bay leaves 4-5..
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Cajun Turkey Brine: Bring 2 quarts of water, sugar, salt, & Cajun seasoning to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher. Add remaining ingredients along with 2 more quarts of water and steep for 1 hour or until mixture cools to room temperature.
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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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Top the turkey off with an additional gallon of water and the entire bird should be covered. Close the bag and lay a bag of ice on top (this will help keep the turkey submerged). Let the turkey soak for 24 hours replacing the ice as needed. The next day remove the turkey from the brine and rinse under cool water.
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Smoked Turkey Recipe - Classic "Norman Rockwell Style" Thanksgiving Turkey Recipe #smokedturkey #thanksgivingturkey #howtobbqright Smoked Thanksgiving Turke.
Smoked Turkey Recipe How To Smoke a Whole Turkey YouTube
Step-by-Step Guide to Prepare Malcom's Bird Brine. Step 1: Calculate Brine Volume. Determine the amount of brine needed based on the size of your poultry and the brining container. After that, in a large pot, combine approximately 1 cup of kosher salt and 1/2 cup of brown sugar. Step 2: Add Aromatics and Spices.
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Seal the bag and place it in a large cooler. Refrigerate the turkey for 24 hours, turning the bag occasionally. 4. Remove the turkey from the brine and pat it dry with paper towels. Brush the turkey with the melted butter and season with the smoked paprika, garlic powder, onion powder, salt, and pepper. 5.
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To create the perfect brine using Malcolm's recipe, start by dissolving salt and sugar in water. Then, add in the herbs and spices of your choice. This is where you can get creative and tailor the brine to your taste preferences. Some popular additions include garlic, rosemary, thyme, peppercorns, and bay leaves.
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Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to.
