3 Brine Solution - 2 quart Sauce Pan - combine: orange juice, bourbon, orange & zest, limes, salt, brown sugar, bay leaves, garlic, black pepper and thyme. Bring to a boil …
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MAKE THE BRINE: In a large stockpot or other container large enough to hold the turkey and brine, combine the water, bourbon, salt, brown sugar, orange wedges (squeeze each wedge …
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This low-carb turkey brine is perfect for your carb-free Thanksgiving meal! Print Ingredients 4 quarts water 1 cup Kosher salt 1/4 cup …
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Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours …
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Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to …
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Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. …
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Melt the remaining butter over medium heat in a small saucepan. Add the bourbon and bring to a simmer. Stir occasionally until the glaze has reduced slightly, about 10 …
Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon. Stir & submerge turkey …
Add ice water and stir until brine is cool. Place your turkey in a container large enough to hold it. Pour brine mixture over turkey to completely cover the bird. Add thyme sprigs. Cover your container with a lid or plastic …
Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer …
1 orange, sliced 1 lemon, sliced 1 lime, sliced 1 tablespoon dried thyme 1 tablespoon ground black pepper 3 cloves garlic 2 bay leaves 1 cup kosher salt 1 ½ gallons …
FOR THE BRINE: Bring 2 quarts of water to a boil in a large stock pot. Remove from heat and stir in the kosher salt, brown sugar, maple syrup, black peppercorns, cloves, …
We'll use only the orange skin for the brine. In a large pot, add all the ingredients, including the kosher salt, to two gallons of water and bring to a boil. Simmer for 10 minutes, …
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Turkey Brine 2 cups kosher salt 2 gallons water 12lb Turkey Any additional Seasonings you want to add (optional) For the Turkey (if NOT stuffing) Brined Turkey 1 …
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Directions Combine all ingredients in a large 12-quart stock pot and bring to simmer long enough for the the sugar and salt dissolve in the mixture. Once the mixture has cooled, submerge your …
Place baking sheet with covered turkey in the fridge for 2-3 hours or overnight. Remove from fridge and let stand 30 minutes. Shake off excess salt. Preheat oven to 350 …
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In a large stockpot or other container large enough to hold the turkey and brine, combine the water, bourbon, salt, brown sugar, orange wedges (squeeze each wedge to release the juice), bay leaves, peppercorns, and cinnamon stick. Stir to dissolve the salt and sugar.
In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat and add the remaining 3 quarts of water and the bourbon. Refrigerate until completely chilled.
Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade. Preheat oven to 350 degrees. Tie ends of legs with cord.
While the turkey roasts, make the glaze. Melt the remaining butter over medium heat in a small saucepan. Add the bourbon and bring to a simmer. Stir occasionally until the glaze has reduced slightly, about 10 minutes. After 1 1/2 hours, brush the turkey with the bourbon glaze every 20 minutes.