How To Dispose Of Turkey Brine

Brine your turkey and crank the season upward to 11 past following this super piece of cake brined rotisserie turkey guide! Don't worry if you've never brined something before, this recipe volition have you through the process with valuable tips at every step.

You Will Need

Ingredients

• 10-12 lb Turkey (4.v-five.5 kg)
• Kosmos Q Turkey Brine Kit
• two gallons (7.5 lt) distilled water

Tools

• Brine Bag
• 5 gallon (19 liter) bucket
• Food prep gloves
• Meat injector
• Rotisserie

The Prep

Let's become right to it! Outset upwards, thaw the turkey, and get all that nasty stuff out of the within. Don't forget to salve the giblets for use in your dwelling fabricated gravy! At present have note of how much the raw turkey weighs. This will be important later, when determining how long to brine for.

Next, line your bucket with the brine bag. Fold the border of the bag over the lip of the saucepan, to prevent any spillage. Place turkey within brine bag, breast side downwardly. Open one purse of Brine Mix, and mensurate about 1-2 cups on top of the turkey.

Finally, pour in the water. Adopt distilled, or at least filtered h2o. You couldalso apply regular tap water, merely depending on your area's overall water quality (hardness, etc), leaving the raw bird in there for a prolonged period of time might compromise its quality.

The Alkali

Once the brine mix has been incorporated into the water, pull the brine bag out of saucepan. Twist the top closed, and motility around to mix well. Refrigerate in the fridge or a cooler for 24 hours, OR for 1 hour per pound (0.v kg) of bird.

Subsequently the turkey is washed brining, advisedly get it out of the purse. Dispose of the water from the handbag, making certain not to splash whatsoever on your kitchen surfaces, to avert cross-contamination. In that location's no need to rinse or pat the turkey dry, simply feel free to do so if you lot like.

The Melt

Just affair that's left to practice, is cook the bird! And since we're taking out all the stops, check out this old competition trick: save nigh 1 cup of the brine, and employ information technology to inject the turkey. Focus mainly on the chest and legs, where you've got the most meat - it's gonna be juicy like you won't believe!

Next, tie the turkey, and season with your favorite BBQ rub. Don't worry about missing a spot. Secure the turkey on the spit, and in one case it's on the cooker, touch the rub upwardly to any areas you might've missed.

Smoke the bird at 275-300ºF (135-149ºC) until y'all get a nice color on at that place - should take about 2.v hours to reach an internal temp of 144ºF (63ºC). And so creepo it up to 325ºF (163ºC) to put a overnice crisp on the wings.

The Payoff

Once internal temperature in the thickest parts (under breast and in thigh) hit 165ºF (74ºC), get your bird off the cooker!

And now for the home run: crack open up a bottle of Apple Habanero BBQ glaze, and spread that all over that bad male child. And so let it rest for at least xxx minutes, giving the coat time to set and caramelize into the best tasting turkey y'all've ever had.

Catch you on the next recipe!

Ingredients

ingredients

• 10-12 lb Turkey (four.5-5.5 kg)

• Turkey Brine Kit

• 2 gallons (seven.5 lt) distilled water

Tools

• Brine Bag
• 5 gallon (19 liter) saucepan
• Food prep gloves

• Meat injector

• Rotisserie

Directions

1. Thaw turkey.

2. Get all the natsty junk out of the inside, just save the giblets for your bootleg gravy.

3. Make note of how much the raw turkey weighs.

4. Line your bucket with the alkali bag, and place turkey within , breast side down.

5. Cover with i whole bag of our Turkey Brine mix.

6. Pour in distilled h2o (or filtered tap h2o) to completely cover the turkey.

7. Pull brine bag out of saucepan, twist the top closed, and mix well.

8. Refrigerate for 24 hours OR 1 hour per pound.

9. Afterwards turkey has soaked, remove from brine handbag. No need to launder brine off or pat the turkey dry, only you lot do you.

10. Safely dispose of the brine water - save one cup for injecting.

11. Inject the bird, focusing on areas with most meat.

12. Tie the turkey up, and flavor with your favorite BBQ rub.

13. Smoke the bird at 275-300ºF (135-149ºC).

14. When it hits an internal temp of 144ºF (63ºC), creepo the heat up to 325ºF (163ºC).

15. Cook until internal temp hits 165ºF (74ºC), and go the bird off the cooker.

16. Glaze with Apple tree Habanero BBQ glaze, and residue the turkey for at least 30 minutes for the sauce to gear up.

17. Split and savor!

Source: https://kosmosq.com/blogs/recipes/how-to-brine-your-holiday-turkey-simple-steps

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