![]() Tent the meat with foil and let rest for about an hour. Remove the turkey from heat and place on a cutting board. You can follow the same technique using your own preferred blend of spices, too. ![]() Once the salt and sugar are dissolved, stir in the oranges, add water and cool to room temperature. Place the roasting pan on grill, cover and cook for 80 minutes.įlip, baste with pan juices, and cook breast side up for another 2 ½ hours.īaste again with pan juice and continue to cook for another 1 hour.Īpply some melted butter on the turkey to get crispy skin and cook until the internal temperature reaches 160 degree F, basting once or twice with pan juice in between. Our five-star apple-brined turkey recipe requires you to stir the apple juice, brown sugar and spices together and bring them to a boil. Combine the apple juice, water, and salt in the bag stir until the salt is dissolved add the garlic. Pour ale in the roasting pan and place turkey in pan, breast side down. Directions Line a cooler with a large food safe bag. Remove the herbs from cavity and pat dry with paper towel.īaste turkey with olive oil, season lightly with Poultry Perfection or your fav seasoning. Next, add fresh rosemary, thyme, bay leaves, 1 sliced garlic, 3/4 cup Kosher salt, 1 1/2 cup brown sugar, 3 tablespoon peppercorns and Mrs. Remove the turkey from brine and place on a roasting pan. Mix 1/2 Cup of Mortons Tender Quick per finished gallon of brine, brown sugar, pure maple syrup with apple juice in large 2. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Before removing turkey from brine, adjust oven rack to lowest position. Add turkey to cool brine, cover and refrigerate for 12-14 hours (or up to 24 hours). Carefully submerge the turkey in the brine. Remove from heat and allow the brine to cool completely (this can take quite a few hours). Add the brown sugar, salt, shallots, garlic, herbs and spices. Make the brine: In a large pot, combine 4 cups of the apple cider, the garlic, brown sugar, allspice, salt, and bay leaves. ![]() Add a bag of ice, cover and set the bucket aside for 18-24 hours. Place a gallon of warm water in a clean bucket or cooler. Once boiling, add the salt and stir until dissolved. Into the turkey cavity put fresh rosemary, thyme and sage.ĭrop the turkey inside the bucket with brine. Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. In a large bucket, pour the cider mixture and pour water, just enough to cover the turkey.Īdd vinegar, garlic, ginger, orange, and chili pepper flakes. ![]() In a saucepan, combine apple cider, salt, and sugar. ![]()
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