Apple juice turkey brine recipe for smoking zip#
Add chicken thighs to a large zip top bag and pour brining solution over the thighs. Allow the mixture to cool to room temperature.
Apple juice turkey brine recipe for smoking skin#
When the turkey breast is golden brown, about 1 hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. Add all the brining ingredients to a medium-sized bowl. (Note 4) Place the turkey in the stock pot (or brining bag) and refrigerate up to 24 hours. Remove from the heat and let the brine cool. Brush the rest of the turkey with vegetable oil. Add all the ingredients, from your brine of choice, to a large stock pot and heat over high heat, stirring occasionally, until the sugar and salt are dissolved. When the wings are golden brown, after about 40 minutes, wrap them with aluminum foil to prevent them from burning. Place on a roasting rack set inside a heavy-gauge foil pan. Lightly brush the turkey with vegetable oil.
Tie the legs together with cotton string. Remove the turkey from the brine and pat dry with paper towels.Set up the grill for indirect grilling over medium heat (with charcoal, build fire on one side for gas grill, turn off one side of the jets). Follow your grill's instructions for using wood chips.Refrigerate for 8 to 12 hours or up to 24 hours. If necessary, top with a heavy weight to make sure it is completely immersed. Rinse the turkey inside and out, drain and submerge the turkey in the brine. Reserve the neck and giblets for another use. Remove and discard fat from the turkey cavity.In an unused 5 gallon plastic bucket or a container deep enough to hold the turkey (we used a deep stockpot), combine 3 quarts (12 cups) of water, the oranges, ginger, cloves, bay leaves and garlic.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.I mean - unbelievably tasty good.Īnd they still are. This was back in the late 80s when low four figures was considered to be a lot of money.īut the point is, those chickens were damn good. Long story short, the FDA found out about it and he got called downtown and ended up getting fined. He would smoke six at a time in his back yard. In fact, he was the reason I began smoking chickens in the first place! His chickens was the reason I bought my first smoker.īack to the story - It took a few weeks, but before long, the smoked chickens were selling like hotcakes. He said sure! He used the same recipe I use today because he was the smoked chicken whisperer back then. Thank you Judy Rodgers.įunny story - my buddy was smoking chickens 35 years ago and a small deli owner tried one once and it was so delicious he asked him if he could smoke chickens for his deli. It enhances the natural flavor of the turkey. The last several years I've been doing a dry brine - it adds to the flavor. I recently ran across this vid of a french chef who does it the same way! The difference is, he cooks it faster and not in a smoker. The skin is definitely not crispy, but it is dark and beautiful - and the breast meat and dark meat squirts juice like a fresh orange - and that's without a wet brine and without injection. Been doing it this way for over 30 years. Then I smoke it low and slow until it's done. Smoke turkey (be sure the hopper is full) until the internal temp is 110 degrees.
Place turkey in roasting pan onto Traeger. Once smoke dissipates (about 5 min) change temp to 225 and bring to temp. Place turkey in refrigerator for 1 hour to chill. I try to make it air tight - to keep all that moisture in there. 1 onion, 1 lemon, extra fresh herbs, 1 apple. Then I seal both ends tight with mechanic's wire. What I do is smoke a 12 lb turkey stuffed with apples and onions - as much as I can get in there. And recently I've seen Chef Kenji recommend the same strategy.
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