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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 ...
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 ...
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 ...
Pros: Deep-frying turkey is much faster than other methods, and results in a moist bird with crispy skin. It saves space in the oven, although it has its downsides. It saves space in the oven ...
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
Put turkey in another very large pot or brining bag and pour cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover ...
For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these results. These two ingredients do the bulk of the work in brining.
Cooking a turkey couldn’t be easier than this dry-brined roasted turkey. It’s juicy and flavorful, with golden brown, crispy skin for a show stopping holiday dinner.
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