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🦃 Gobble gobble! More Thanksgiving reads: Thanksgiving is about friends, family and food and 39% of people say they worry about eating too much.
Directions Step 1: Make the brine. Brining gives you a flavorful, tender and juicy turkey. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large ...
If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice. Heat 1 quart of water in the microwave until warmed, then add the salt ...
If you choose to smoke your own turkey for Thanksgiving, Brad and Brooke recommend that you get a good thermometer; choose a brine, injection, and rub whose flavors pair well together; smoke it ...
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley. Make sure to let your turkey rest at least 20 minutes before carving to let the internal juices settle.
After salting the bird and letting it dry brine for three days, Kim advises placing the turkey in the refrigerator for 24 hours to 72 hours before adding the spice rub. The longer the better, he ...
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Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak turkey 15 minutes to remove excess salt. Pat turkey dry.
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