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Directions. In a large stock pot, bring all ingredients to a simmer for 10 minutes. Cool to, at least, room temperature. Brine whole raw turkey for 24 hours minimum. Leave all of the veggies and spices in the brine with the turkey.
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Instructions. If using a frozen turkey, defrost and remove the giblets and other paper parts. Next, make your brine. Add the water, salt, sugar, honey and bourbon to a sauce pan. Turn on medium high and let the sugar and salt dissolve. Remove from the heat and let cool. Add all of the remaining ingredients and stir.
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Prepare a bourbon brine by boiling water with cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Let this mixture steep before adding bourbon and cooling it down. Place the fully thawed turkey in a large container or food-safe brining bucket and pour the cooled bourbon brine over it.
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Steps. 1. When ready to cook, set the temperature to 375℉ and preheat for 15 minutes. Truss the turkey legs together. Season the exterior of the bird and the cavity with Traeger Fin and Feather Rub. 2. Place the turkey directly on the grill grate and cook for 20-30 minutes at 375℉ or until the skin begins to brown.
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Bring 4 cups of water to a boil. Toss in the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Remove from heat, add the bourbon and stir until the sugar and salt dissolve. Add the ice to cool the brine down. Make sure the brine cools down to room temperature before the next step. Add more ice if necessary.
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The ultimate Smoked Turkey recipe. This Bourbon Brined Smoked Turkey is full of big bold flavors and is perfect for your Thanksgiving or Holiday dinner.Find.
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Refrigerate until needed. Remove the turkey from the brine. Pat the turkey with paper towels to dry; season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours. Set the EGG for indirect cooking with the convEGGtor at 350°F. Prior to placing the turkey on the EGG, add the smoking wood chips or chunks.
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Step 1. For the brine: Line a large mixing bowl or clean bucket with a 2-gallon resealable plastic food storage bag or a large brining bag; add the water, apple juice, bourbon, brown sugar, salt.
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Defrost Turkey fully, remove neck and giblets. In stock pot large enough to put turkey into, add in water, salt, sugar and bourbon. Heat on high heat until salt and sugar are dissolved into the liquid, then remove from heat. Once cooled ad in the rest of the brine ingredients. Add the defrosted turkey into the bring and leave in for 12-24 hours.
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For Brine: Prepare turkey for brine by fully defrosting, removing giblets and neck, and trimming off excess fat. In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then immediately turn off heat.
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In a microwavable bowl, place your stick of butter and your minced garlic. Cover the bowl with a paper towel and microwave until the butter is melted. Use your injector to suck up the butter and.
Smoked Turkey Legs. Brine recipe 1 cup kosher salt, 1/2 cup brown
Preparation. In a large stockpot or container combine the hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, orange peel, peppercorns, and cloves and stir until well mixed. Add the ice. Rinse the turkey, inside and out, under cold running water. Remove giblets and discard or save for another use.
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1. Prepare the brine. In a large stockpot or container, combine the bourbon, water, salt, brown sugar, garlic, onion, bay leaves, peppercorns, thyme, and rosemary. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Reduce heat to low and simmer for 5 minutes. 2.
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For the Turkey Brine. In a very large pot (big enough for the turkey to fit into) combine the water, salt, maple syrup, bourbon, brown sugar, peppercorn, rosemary and thyme. Bring to a boil. Boil for 1 minute and let the brine come to room temperature. Once the brine is at room temp add the turkey, breast side down.
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Recipe Steps. Step 1: The night before, unwrap the turkey, remove the giblets from the main and front cavity, and wash the bird inside and out. Step 2: Make the brine: Place the salt, maple syrup, bourbon, and 1 quart hot water in a large deep pot and whisk until salt crystals are dissolved. Let cool to room temperature, then whisk in the cold.
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Refrigerate until needed. Remove the turkey from the brine. Pat the turkey with paper towels to dry; season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours. Set the EGG for indirect cooking with the convEGGtor at 350°F. Prior to placing the turkey on the EGG, add the smoking wood chips or chunks.
