| |
Smoker | |
| BOUDREAUX’S TURKEY BRINE Brine (24 hours) 1 gal. water- You will need more water, just use this as a base 1 c. salt 3/4 c. soy sauce 1/2 c. white sugar 1/2 c. brown sugar 1/2 c. honey 1/2 c. apple cider vinegar 4 Tbsp black pepper 3 – 4 Tbsp chopped garlic 1 tsp Allspice 2 tsp tony chachere’s seasoning 1 sliced orange 1 sliced apple | |
| The Turkey – The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar Set-up – Place the turkey in a container and pour in enough brine to completely cover it, with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough, so watch the time. Keep it Cool – Don’t have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing, you can put the whole thing outside until you need the turkey. If the weather is warm, fill a a zip top bag with ice. Place this in the cooler with the turkey and brine, and it will hold down the temperature during the brining process. Rinsing – When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water, until all traces of salt are off the surface inside and out. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you’ve tried this you will want to brine all your poultry. Brine it for 1 houra a pound, rinse then apply smoke for about 5 hours. Smoke at 190 F. I use hickory with every 4th puck being apple. If you want to get a little crazy and knock people’s socks off, cold smoke for 2 hours, then deep fry 3 minutes per pound. I would also suggest you cover the bird with French’s yellow mustard and apply Cajun seasoning to the outside. | |
Unrated | |
Sort