Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! https://www.thespruceeats.com/top-turkey-brine-recipes-336425 To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. Keep reading for brining guidelines. Post navigation ← Smoked Bacon Burger. Brine is essentially a salty liquid and when you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty. Get ready to impress everyone at the table! It’s a great low carb food to have on hand. TURKEY BRINE IN A 5 GALLON WATER COOLER . Brine the turkey for flavor You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. An Affair from the Heart’s Smoked Turkey Recipe. Remove the turkey from the brine and drain. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. For the best results, putting together a good smoked turkey brine makes all the difference. The brine should ideally be made a day ahead of time. It doesn’t really matter if the turkey is whole or not. Heat to dissolve the salt and sugar, then cool before submerging the turkey. It makes the turkey tastier and juicier. Morton's salt has a great recipe I have followed closely and intend to do again this year. With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). For those of you that have smoked a whole turkey without brining, I would like to ask about your experiences and get your opinion on which of the below listed alternative methods would likely provide the next best result or should be avoided. The video! This will help with seasoning and the skin crisping turkey cooking. Wet brines are easy to pull off, but they do require a space commitment. However, I will not be able to brine my turkey next time (for various logistical reasons) but I still want to do the best that I can do. Brine me baby! To make a simple wet brine (an alternative to dry-brining), bring 2 quarts of water to a boil in a pot large enough to hold the turkey and the brine. The best brined and smoked turkey recipe for your holiday dinner. 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. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. A good rule of thumb for the wet brine is that for a 12-14 pound turkey, use 6 quarts of water with 1 ⅓ cups of Diamond Crystal Kosher Salt (if using Morton’s, use a bit less than a cup). Brining bags in a bucket or other large bowl/pot work well as a “holding tank” for brining the bird. The brine will give it a lot of extra moisture so you won't end up with a dry turkey. Ingredients. https://homeisakitchen.com/.../dry-brined-and-smoked-whole-turkey-recipe Until now. Swish the turkey around a little to mix. The turkey soaks up the juice and flavors from the brine and the added salt helps trap in those juices so that as the turkey cooks it does not dry out. It’s an underrated meat the rest of the year. Firecracker Chicken Wings with a Bourbon Glaze → 7 thoughts on “Cajun Brine Solution for Turkey” Josh says: November 21, 2020 at 4:22 am . If you DO decide to brine the turkey, the most basic brine is simply a salt & sugar solution: 1/2 cup salt (kosher salt) + 1/2 cup sugar + 1 gallon water, scaled as necessary. As far as sugar, add about a quarter the amount of sugar (or sweetener of choice like honey, molasses, or brown sugar) as you did salt salt. Cooking on everything from pellet smokers, to offset, to our Weber kettle, to even a tiny portable grill. Use a 12-gallon stockpot to put your turkey in. Turkey Brine. Print Smoking a turkey on Thanksgiving just might become your new tradition! This smoked turkey makes the best holiday main course without taking up any oven space. So immediately we started toying with the idea of smoking the turkey … Prep Time 12 hours. https://www.flamingroosterbbq.com/flaming-rooster-smoked-turkey-recipe Remove the turkey from the brine, let the excessive brine run off and cook your turkey … Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! Not sure why because it tastes so dang good! That was not long after Year One of turkey brining, or what many people refer to as 1999. Brining can also be done on a piece of turkey. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Make a hammy turkey. Tip: With paper towels- pat the skin of the bird dry. Dry brining is an option, but it's not as juicy. Combining everything in a bucket and stirring works, but isn't the best method. Technically, you do not have to brine the turkey. Smoked turkey breast is a great idea for your smaller holiday gatherings. This wet brined smoked turkey is so simple to cook on the Traeger and it always yields a juicy and wonderfully smoked turkey. This is a step-by-step guide for your most flavourful and tender bird ever. It’s which method to go with: A wet brine soak in a salt water solution or a dry brine rubbed into and under the skin? This hickory smoked turkey breast is brined in our Pork and Poultry Brine. What you need to brine a turkey. Brine the Turkey. Brine the turkey overnight in a stockpot in the refrigerator. [updated 11/20] You might also like how to cook a turkey breast in the air fryer! As salt is drawn into the turkey it will start to break down the proteins within the meat, which loosens them, then as the turkey cooks, they don’t tighten up as much, helping to keep the meat moist. We’ve experimented with it all (except for fried, but that’s a story for another day) and this is our favorite way to make it. Posted in: Blog, Recipes. 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