Elisabeth Binder, Latham, NY Real Estate Licensed Real Estate

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To season, without dry brining, pat the turkey dry with a paper towel, coat in olive oil (or your selected binder), and rub with a very healthy dose of spice mix. How Much Turkey Dry Rub To Use This mix makes approximately 1/4 cup of seasoning, which is the perfect amount for a bird weighing 14-16 pounds.

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Honey. When sugar is heated it caramelizes, this creates the Milliard reaction when combined with the turkey fat and smoke. If you want crispy skin this is the way to go! Do not use honey if your rub already consists of brown sugar, as it can burn quickly if not monitored. You can also use honey as a binder for pork.

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Turkey Dry Rub Ingredients. kosher salt & pepper - a necessity when seasoning any meat.; ground mustard - this actually helps with binding the seasoning to the meat as it is cooking.; garlic powder & onion powder - another combo that is a must when making any homemade seasonings or rubs.; dried thyme leaves, dried parsley leaves, dried oregano leaves, & dried basil leaves - a delicious.

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Some common binders for turkey burgers include: * Eggs. Eggs are a good binder for turkey burgers because they help to hold the meat together and add moisture. * Bread crumbs. Bread crumbs are another good option for binding turkey burgers. They help to absorb excess moisture and add a little bit of flavor.

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Now that you know some of the best binders for turkey burgers let's go over some tips for making perfect turkey burgers. Use a meat thermometer to check the internal temperature of your burgers. Turkey burgers should be cooked to an internal temperature of 165°F. Avoid overworking the meat when mixing in the binder.

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Spatchcock & Inject it with Tony'C's marinade, then coat it with EVOO & Montreal chicken seasoning. Pull it out at an IT of 157 in the deepest part of the breast. Rest on counter for 1/2 hour covered loosely in foil & carve it up. Use the carcass to make gravy, boil it down & check out chef JJ's gravy recipes.

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Remove turkey from brine, rinse thoroughly and pat dry. Prepare your smoker Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook. Prepare the turkey Slater the turkey breast with the mayo. This will act as a moisture barrier and a binder for the season.

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Take a teaspoon, scoop up some mayo, and put it under the skin right above the breast. With a twist, scoop it off the spoon so it stays under the skin, and then use your fingers (on top of the.

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Here's how to make it: Sauté your veggies. Melt the butter in a skillet, then add in the chopped onion and celery and cook until softened. Drizzle, season, and toss. Add the dried bread cubes to a large bowl and top with the sautéed veggies. Pour in chicken broth and sprinkle with stuffing seasoning.

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A binder is to aid against the patchy bark that can occur, and although many people utilize a binder for their dry rub, it is not essential. However, it does help to create a uniform layer of spices and crunchiness to the meat. This step can be left out, but it is simple.

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4. Form Your Patties. For tender, perfect patties that fit perfectly inside the bun and hold their shape, follow these tips. Use cold turkey meat, which is firmer than room temperature. Stir together the binder and flavorful ingredients in a bowl and season with salt and pepper. Then fold in the turkey meat until just combined.

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Directions. 1 Heat 1 tablespoon of the olive oil in a wide skillet over medium-low heat. Stir in the mushrooms, a 1/4-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. 2 Stir in the garlic and cook about 1 minute or until fragrant.

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Cooking oil is rather flavorless, but works well as a binder for any seasonings or herbs to stick to, helps crispen up the skin, and keeps it succulent. Great for smoking a whole turkey, turkey legs, or even when smoking a spatchcocked turkey. 3. Mustard On Turkey. Alright, we're about to enter a new realm.

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After taking the turkey out of the brine, dry it off and set it aside while you prepare the smoker. There's no need to rinse it after brining, but if you do, make sure to disinfect the sink and countertops afterward. Let the turkey sit at room temperature for up to 1 hour, then apply the binder and the seasoning rub.

Elisabeth Binder, Latham, NY Real Estate Licensed Real Estate

Try using Worcestershire sauce as a binder. The sauce has a distinctive flavor that is both savory and sweet, with a hint of umami. Opt for a version with reduced salt; otherwise, you run the risk of drying out your turkey. The sauce is already packed full of flavor, so keep it simple by pairing it with a pepper rub.