WebAdd the salt and herb mixture to the remaining water and apple cider or juice. Stir well. Place the cleaned and thawed turkey in the stock pot. Cover with brine …
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WebDiscard the excess brine. Mix olive oil and spices and brush over turkey breast. You can also use melted butter if you wish. Place in …
WebBrine the turkey breast. Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours. Preheat. Preheat your …
WebThis low-carb turkey brine is perfect for your carb-free Thanksgiving meal! Print Ingredients 4 quarts water 1 cup Kosher salt …
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WebAdd water to the brine bucket. Gently stir in the salt and brown sugar. Add turkey breasts and ensure they are completely submerged in the solution (add more …
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WebAdd cooled water, chicken stock, apple juice, and chicken seasoning to large stock pot or 12 quart food storage container. Stir in any of the variation ingredients if …
WebPlace the netted turkey breasts into a large zip top bag and pour brine over them to cover. Seal the bag and place it down in a larger bowl in case of leakage. Brine …
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WebBrine the boneless turkey breasts for 8-12 hours Set the pellet smoker to 275°F with apple wood pellets Smoke the seasoned turkey breasts for 3-4 hours or until the internal temperature reaches 165°F. …
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Web1 skinless turkey breast, trimmed (see note above) kosher salt (see note above) 1/4 cup brown sugar 1/3 cup honey, maple syrup or other syrup Instructions Mix together the salt and sugar. Massage the …
WebSmoke the turkey breast for 1 hour at 165 F. After 1 hour of slow smoking, increase the temperature to 375 F and continue cooking the turkey until the internal temperature when tested with a digital meat …
WebPreheat the Traeger grill or whatever smoked you’re using to 225 degrees F. Note: some people like to prep the turkey breast first by running it under cold water. …
WebIt’s important to cook the turkey based on the temperature, not time. There are a lot of variables that can affect the outcome. David usually uses a Thermoworks …
WebTie the bag so that it is securely shut. Place the pot or bucket with the turkey into the refrigerator and allow the turkey to soak in the brine for 12 to 24 hours. 12 hours is long enough to brine turkey …
Web1. Place the turkey (empty) into the turkey bag and into the baking dish breast side up. Tip: Use a fresh turkey, be sure that your frozen turkey has completely …
WebAt least 12 hours or up to 24 hours before you plan to smoke your turkey, dry brine and rub the turkey: Place 2 tablespoons packed brown sugar, 1 tablespoon …
WebSmoke the turkey breast at 325 until the internal temperature reads 165 in various places on the breast with a thermapen, at 325 this should take about 2 hours give or take. …
WebPreheat: Preheat smoker to 215 degrees F. Turkey Dry Rub: combine Turkey Dry Rub ingredients and set aside. Remove (if not brining): Remove turkey breast from …