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1. #APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING SKIN#
2. #APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING FULL#

Water– good quality tap water or filtered water will work.

Post Cook: Let your turkey rest for 10 minutes after cooking to allow the juices to redistribute and not pour out after it is sliced.If somehow your turkey is sticking out of the brine, turn it halfway through the brining process. Submerge: Make sure that all of your turkey pieces are fully submerged in the brine.Rinse: It is important to rinse your turkey off after it is finished brining to make sure that the residual salt and sugar come off.

#APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING SKIN#

Cooking Method: Smoked turkey brine is not just for the smoker! No matter what method you are using to cook the chicken (oven, pellet grill, bbq etc.), brining your meat is always a good choice! It helps to avoid the dreaded rubbery turkey skin when smoking, promoting a crispy exterior and juicy interior.Have you ever tried brining pork chops? Life changing! Be sure to check recommended brine times depending on the meat you have chosen. Meat Choice: This smoked turkey brine is typically used for turkeys but works great for any poultry or pork recipe.Add Variety: Switch up the citrus or add in your favorite fresh herbs and spices to your brine mixture for some extra zip!.Unused, excess brine can be kept for a week in the fridge in an airtight container Using it for wings or chops? Use 1 gallon of water (half or quarter). Customize Batch Size: This brine can be easily doubled or tripled to accommodate a larger turkey.

#APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING FULL#

We have full directions for our turkey butter slather and directions for the best way of smoking on a pellet smoker here. We recommend smoking at 250 degrees, over indirect heat until the turkey reaches an internal temperature of 165 degrees. Apply our turkey slather or your favorite turkey rub and insert a probe thermometer into the thickest part of the breast meat. Prepare your barbecue smoker or pellet grill with wood, pellets, or wood chips. Rinse the 5-gallon bucket and your sink with hot soap and water quickly to prevent cross-contamination of raw poultry to your other holiday dishes. Your garbage disposal should be able to take care of the soft fruit. Discard the brine down the sink after removing the cinnamon sticks and cloves. When you’re ready to move to the next step of your cooking process remove the turkey from the brine and dry it with a paper towel. **For larger turkeys, we recommend rotating the turkey once during the brining process to ensure that all meat is properly brined.ġ0. The turkey may be brined for up to two days in this apple cider turkey brine with good results. Place the entire 5-gallon bucket into a garage refrigerator and brine overnight or up to 24 hours. When the brine is cool it may be added to the 5-gallon bucket. Add the remaining 1 gallon of Apple cider to the 5-gallon bucket.ĩ. (You will rotate it once during the burning process.)Ĩ. In a 5-gallon bucket place the whole turkey, breast side down. Remove the brine from the heat and allow the brine to cool to at least room temperature before placing it in the refrigerator.ħ. Bring the pot to a boil and stir well until the salt dissolves.Ħ.

Slice up the red and green apples and add them to the pot.ĥ. Slice the orange in half and squeeze the juice into the pot.Ĥ. You can also use a zester or even a cheese grater to zest the orange and add it to the turkey brine. Using a channel knife, cut ribbons of orange peel. Add in two cinnamon sticks, seven cloves, and sliced fresh ginger.ģ. In a large pot pour in 1 gallon of apple cider (reserve the second gallon for cooling the mixture), kosher salt, and the honey.Ģ.

To brine properly, we must be working with a fully defrosted and raw turkey so if you purchased a frozen turkey go ahead and defrost it fully in the refrigerator or under cold running water.ġ.