- #Apple juice brine for turkey skin
- #Apple juice brine for turkey full
- #Apple juice brine for turkey plus
- #Apple juice brine for turkey free
You’ve heard about brining a turkey but, you’re afraid to try it because what if doesn’t turn out right? What if you do it wrong? I know… I thought the same thing before I tried it for the first time. I've been using them ever since I got my first WSM, and am well pleased, ESPECIALLY with the alder pellets for use with fish, and the cherry pellets for chicken and turkey.This is a tried and true EASY Turkey Brine with Apple Cider Vinegar that’ll make your roasted turkey moist, flavorful and simply delicious! Makeover your Thanksgiving turkey this year!
#Apple juice brine for turkey free
She has a free sample offer here on TVWB. Candy Sue has taken a 1st in brisket against the "big boys" in KCBS competition using a WSM and the Jack Daniels pellets, just as described here and on her Forum post. I will use wood or the pellets interchangably, and sometimes together. I'd say you get about the same smoke from a packet of pellets as you would a couple of small chunks of wood. I have been very pleased with their pellets, and I currently have bags of every "flavor" they make on hand. I've never used more, and have often used less.
#Apple juice brine for turkey plus
As Candy Sue (one of the owners of the BBQrs Delight company) mentioned to you over on the Forum, a Minion cook for butt or brisket should use a maximum of three foil packets containing 1/3 cup pellets each buried in the unlit charcoal plus one on the coals up front. I guess I could have answered your question in one short sentence, but where would have been the fun in that? /infopop/emoticons/icon_biggrin.gifīrad, you don't need to change out pellet packets every 30 minutes. Everything you wanted to know about my turkey buckets but were afraid to ask. Nothing worse than Thanksgiving guests getting the turkey trots. Gotta remember to refresh the ice occasionally and keep everything icy COLD. When I've had more turkeys than available ice chests, I have been known to put the bird and the brine in the bags in the buckets, twist-tie the tops of the bags, pack ice around the bags inside the individual buckets, and let them sit in the garage, patio, bathtub, anyplace that dripping water won't hurt. Depending on the size of the ice chest, you may need to pack some towels or something in around the sides to take up some of the extra room to keep the bags from slumping over. If you have more than one turkey to do, you can double the trash bags, put a bird and a gallon of brine in each bag, and snug several bags upright next to each other inside an ice chest with ice packed around them. The apple juice in the brine came straight out of the refrigerator when I added it, so everything was cold starting out, and stayed that way very well. So, instead, I set the bucket down inside an ice chest with ice mounded up about halfway around the bucket and a couple of frozen ice packs laying on top of the sealed plastic bags in the bucket.
#Apple juice brine for turkey full
Ideally you can set the whole thing in the refrigerator, but my spare refrigerator is full of turkeys. Bags are twist-tied such that most of the air is forced out of the bags. Two 13-gallon Hefty kitchen trash bags (one inside the other) set down inside a 5-gallon plastic bucket. A quote from my niece, at whose office the pre-Thanksgiving lunch was held: Delivered about 1 1/2 hours after it came off the smoker and it was still too hot to handle with plastic gloves. Came off a few minutes after 10:00 am, probably a little overdone as part of the breast had already hit 165 but, hey, that's what brining's for, eh? Anyway, wrapped in about 8 layers of HD foil, 2 heavy towels, and set to rest breast side down in pre-heated ice chest whilst I took a shower. Easily maintained between 325 - 340 with vents half open.
#Apple juice brine for turkey skin
No oil, rub, or anything else on the skin, which resulted in a very nice skin texture. Went on WSM at 6:45 am this morning stuffed with onions, over 2 chimneys burning Kingsford, cherry pellets, and dry foiled waterpan. Patted dry with towels and set to dry overnight in refrigerator.
Rinsed the bird VERY well inside and out with running water to remove all traces of the brine. Featured player for the morning was a 12-lb turkey, brined 24 hours in 1 gal apple juice, 3/4 cup Morton K salt, 1/2 cup honey, 3/4 cup white sugar, 1/4 cup brown sugar. I hooked into the LAN and worked from home while the WSM worked on the back porch. This morning was my first bird of the year going to the outside world.
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