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1 turkey, 12 to 14 pounds. DIRECTIONS. In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, add the oranges, onion, cloves, bay leaves, and garlic. I usually let it cook on low for about 10 - 15 min..
For those who have tried brining, what container did you use that will accomodate a 14 lb. turkey and that will also fit in the fridge for 24 hours. Any suggestions? 0 · Share on Facebook Share on Twitter
Don't know the origin of your turkey but it may come "pre-loaded" with enhancements. Not sure you will gain much with brining if that's the case. You may want to treat the turkey like a spatchcock chix-quick cook (around 90-100mins indirect at 350-400*F on the dome). About the largest I have landed on a LBGE is 18+ lbs. FWIW-
used to use turkeys from the farm but the prices the last couple years have been insane (would still buy from the same farm if i had a larger crowd as the birds there have breast meat double the the size) my suprmarket has fresh, solution added maybe 6 percent, and some crazy like 12 percent. i dont buy the crazy high ones and still dry brine the others. kosher birds are just salt rubbed, net ...
dry brining a turkey breast. RRP Posts: 26,002. November 2010 edited November -1. I definitely plan to try this dry brine recipe with one of the turkey breasts I picked up on the cheap recently. Right now it's too close to T-Day so I won't be trying it before, but will later. In the meantime this article might be of interest to some of you as ...
I cut the salt in the brine in half and the turkey was delicious, not salty at all. Then you actually unbrined the turkey. So, when you drop the Turkey into a salt water solution, the outside and the inside seek equilibrium. So, by putting a turkey that came stock in a 8% brine in a 5% brine you are actually pulling salt out of the turkey ...
I have only dry brined chickens for a day, so I don't have personal experience with turkeys for longer periods of time. However, Alton Brown recommends dry brining turkey for 4 days. Your 48 hours shouldn't be too long.
AB also does one where he takes a frozen turkey and puts it in water with 1 cup of salt and that's it. Leaves it in there for 3 days to thaw and brine at the same time. I'd say it depends on the time you plan to brine for. You can do a short brine with a lot of salt and sugar. I rinse after the brine and then pat dry and into the fridge.
1 bone-in turkey breast (6 to 8lb) Brine for 3-6 hours. Cold water- 1 gallon. Salt/Sugar- 1/2 cup. Keep the chicken cold while you brine it!