The amount of brine required for brining a turkey depends largely on the size of the turkey and the size of the container housing it. For further cooking/smoking instructions check out my Juicy Smoked Turkey Recipe.īrine Ratios + Brine Time How Much Brine?.Pat dry with paper towels followed by your favorite turkey or poultry rub. Once you are done brining the turkey, rinse it well under cold running water to remove any excess salt.It is not safe to keep raw turkey at room temperature. Place turkey in the wet brine in a large stock pot, bucket, or other vessel for 18-24 hours in the refrigerator.If you enjoy a bit of heat, add 1/2 – 1 teaspoon cayenne pepper. I recommend 3-4 bay leaves and 4 sprigs of rosemary.
Add in 2 tablespoons minced garlic (6 cloves), 2 tablespoons peppercorns, the outer peels from three oranges (use a peeler to avoid the pith and to get mostly zest), and any fresh herbs that you like.You shouldn’t have to boil the liquid– as long as you mix it until the salt and sugar are completely dissolved. Mix well with a wire whisk or an immersion blender until completely dissolved. Combine 8 litres of water with 3 cups apple juice and 2 cups brown sugar, 2 cups kosher salt.If your turkey can’t be covered completely in the large container, flip it halfway through the brining process. Remember that whatever vessel you use to brine the turkey, it must be able to be refrigerated for safety purposes. Large stock pot or bowl that will house the brine and the turkey. Orange Rind- Use an orange peeler to get the outer peel off without the bitter white inside.įresh Herbs- fresh rosemary and bay leaves are awesome in this brine! Equipment Garlic- I prefer fresh minced garlic but if using powdered garlic, use 1.5 teaspoons. If you don’t have brown sugar, white sugar will work. The sweetness of the sugar counteracts a bit of the saltiness that comes along with brining. If using table salt, half the amount.īrown Sugar– the molasses in brown sugar lends a slight caramel flavor and it promotes crispy skin. Fine salt dissolves more easily than coarse salt. Salt– use kosher salt or fine grained sea salt. It is important for safety reasons that you have cold water rather than warm water to start the brining process. Water– good quality tap water or filtered water will work. Say NO to Pre-Brined Turkey: Stay away from pre brined turkeys unless you plan on skipping your own brine- double salt and a spongy texture will be the result of brining your turkey for a second time.
#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.
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