Best Turkey Brine Recipe (VIDEO) A Spicy Perspective

This Easy Turkey Brine Will Make Your Thanksgiving A Breeze Recipe

Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated. Transfer to a food storage container and store in the refrigerator for up to 2 weeks. Let come to room temperature before rubbing onto the turkey. Make the Cajun Turkey. Preheat the oven to 325°F.

The best Turkey Brine recipe is made with lots of apple cider, salt

Instructions. In medium-size bowl, mix together all ingredients for marinade. Preferably the night before baking, inject completely thawed turkey with the marinade mixture and let sit overnight. When ready to bake, pre-heat oven to 475 degrees. While pre-heating, mix together "rub" (mustard and creole seasoning) in a small bowl.

Turkey Brine Recipe The Recipe Critic

Place in oven and preheat oven to 350° Fahrenheit. Mix butter, creole seasoning, thyme and salt together. Loosen skin on the turkey breasts while still keeping it attached to the turkey. Rub ½ of the butter mixture underneath the turkey's skin, coating as much of the turkey as possible.

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directions. In a large stockpot, combine first 5 ingredients with 6 cups of the apple cider; bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes to completely dissolve the sugar and salt; stir in remaining apple cider and let the mixture cool. Rinse the turkey well with cold water and place in a doubled oven bag (2.

Lee's Creole Kitchen

Summary. Buy a regular (non-enhanced), 12-14 pound turkey. Don't use a self-basting turkey for this recipe. Brine in a salt and brown sugar solution for 8 hours. Smoke at 325-350°F until 160-165°F in the breast, 170-175°F in the thigh, approximately 2-1/2 to 3 hours. Let rest for 20 minutes before carving.

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Step 5: Place the pot into your refrigerator for about two hours. Step 6: Once the hot brine solution has cooled, drop the whole bird (whole turkey) into the delicious flavors of the brine, until covered completely. Step 7: Cover with a lid (or some aluminum foil) and refrigerate for a minimum of 24 hours for best results. Step 8: Remove from the brine and pat the turkey skin dry with paper.

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Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer.

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Remove turkey from brine, rinse thoroughly and pat dry. Prepare your smoker Prepare smoker at a temperature of 275 degrees F. In this video we used post oak since we are cooking Central Texas style, but hickory or pecan would also be good choices. Prepare the turkeyInject the turkey breast in a 1x1" grid pattern with as much creole butter as.

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Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear. Add the turkey and add more cold water to ensure the turkey is fully submerged.

Apple Cider Brined Turkey Recipe Apple cider brined turkey, Turkey

Turkey - For the best flavor, I recommend using a 12 to 14 pound turkey that has not been pre-brined or treated with salt or other flavor additives.; Cajun Butter Marinade - I use my homemade Cajun turkey injection to control the amount of salt and the spice level. Store-bought Creole butter marinade will also work, but try to use a turkey that hasn't been pre-brined or salted when using a.

Creole shrimp and grits at Brown Sugar Kitchen. (Photo Jim Wilson/The

When the brine is about room temperature transfer it into the refrigerator until cool. In a large 5-gallon bucket, add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert your whole turkey or turkey breast. For a larger bird, the turkey should be turned once during the brining process.

Best Turkey Brine Recipe (VIDEO) A Spicy Perspective

Preheat oven to 325 degrees F. Remove any loose fat from inside the cavity. Cut off the wing tips and add to the ingredients for stock. Melt 1/4 cup of the Creole butter. Rinse and thoroughly dry the turkey with paper towels. Sprinkle 2 teaspoons salt in the cavity.

Easy Turkey Brine What's Gaby Cooking

It starts off with a brine. In a large saucepan, bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off heat. Stir in remaining 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, pepper and ice. The brine is ready to use. Remove giblets and neck from turkey cavity.

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Add the Cajun Seasoning - Rub 1 teaspoon of the cajun seasoning into the cavity of the turkey. Evenly rub the remaining cajun seasoning on the skin of the breast, wings, legs, thighs, and back. Preheat the Oven - Adjust the oven rack to the lowest position. Preheat to 375ºF (191ºC).

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Preheat oven to 325 degrees. Remove turkey from brine and rinse under cold water. Pat turkey dry with paper towels and place on a roasting rack in a large roasting pan. Sprinkle the Cajun seasoning all over and inside the turkey. Place the onion, garlic, and lemon in the turkey cavity.

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Combine rub ingredients in a small bowl. Pat turkey dry with paper towels and apply rub evenly all over turkey, including under the breast skin. Remember to omit salt if you have already wet brined the turkey. If making the rub ahead of time, simply store in an airtight container in a cupboard for up to 1 year.