Raye Minor
05-09-2005, 10:27 PM
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Apple Cider Turkey Brined Turkey
by nsxbill
http://www.susanminor.org/images/smokers/sunsepa.gif
Start with 1 12-14# Whole Fresh Turkey
The Brine
1-1/2 gallons (6 quarts) apple juice or cider
1-1/2 cups Kosher salt (*Note below regarding amount.)
1-1/4 cups brown sugar
10 each whole cloves
3 tsp. black peppercorns
3 tsp. thyme and/or
3 tsp. dried sage
1 ea. peel from one orange (or one tangerine) (colored part only)
Directions:
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely; at least 40 degrees F.
Remove giblets from body cavity, and rinse turkey under cool running water, inside and out. Pat turkey dry with paper towels, and then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours.
After the brining remove turkey, rinse, pat dry, and smoke as usual.
NOTES:
Be sure the container used for brining turkey is non-reactive: use enamel, plastic, glass, crockery or stainless steel - never cast iron or aluminum. The container should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).
* NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of liquid.
I used the dried thyme and sage (listed as optional) and brined the bird for 22 hours. It wasn't salty.
Brine the turkey in a food-grade plastic bucket. I use a plate, as the recipe says, and a heavy ceramic bowl on top to keep the bird submerged.
Make sure that you rinse the turkey very well once it is out of the brine. I dusted with rub after some drying on the counter.
The bird has a wonderful, mildly seasoned taste, and the breast meat is very tender and juicy.
When brining a turkey, try to get a fresh, minimally processed bird one that has NOT been pre-basted, if possible. Also, don't brine a kosher bird, as it has already been brined.
Using the Guru, I smoked for 13 hrs in Bradley Smoker "Ramp on" and cabinet set at 205° Meat set at 165°. The last hour, I turned ramp off, and the pit temp went to 226°. Done in 14 hrs. Wrapped in saran, foil and thick towel in a Coleman cooler post smoking to rest. The next attempt will have ramp off all the way.
OUCH! It was good!
Bill Muirhead
nsxbill
Apple Cider Turkey Brined Turkey
by nsxbill
http://www.susanminor.org/images/smokers/sunsepa.gif
Start with 1 12-14# Whole Fresh Turkey
The Brine
1-1/2 gallons (6 quarts) apple juice or cider
1-1/2 cups Kosher salt (*Note below regarding amount.)
1-1/4 cups brown sugar
10 each whole cloves
3 tsp. black peppercorns
3 tsp. thyme and/or
3 tsp. dried sage
1 ea. peel from one orange (or one tangerine) (colored part only)
Directions:
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely; at least 40 degrees F.
Remove giblets from body cavity, and rinse turkey under cool running water, inside and out. Pat turkey dry with paper towels, and then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours.
After the brining remove turkey, rinse, pat dry, and smoke as usual.
NOTES:
Be sure the container used for brining turkey is non-reactive: use enamel, plastic, glass, crockery or stainless steel - never cast iron or aluminum. The container should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).
* NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of liquid.
I used the dried thyme and sage (listed as optional) and brined the bird for 22 hours. It wasn't salty.
Brine the turkey in a food-grade plastic bucket. I use a plate, as the recipe says, and a heavy ceramic bowl on top to keep the bird submerged.
Make sure that you rinse the turkey very well once it is out of the brine. I dusted with rub after some drying on the counter.
The bird has a wonderful, mildly seasoned taste, and the breast meat is very tender and juicy.
When brining a turkey, try to get a fresh, minimally processed bird one that has NOT been pre-basted, if possible. Also, don't brine a kosher bird, as it has already been brined.
Using the Guru, I smoked for 13 hrs in Bradley Smoker "Ramp on" and cabinet set at 205° Meat set at 165°. The last hour, I turned ramp off, and the pit temp went to 226°. Done in 14 hrs. Wrapped in saran, foil and thick towel in a Coleman cooler post smoking to rest. The next attempt will have ramp off all the way.
OUCH! It was good!
Bill Muirhead
nsxbill