Smoked Turkey Brine Recipe Apple Juice

This apple cider turkey brine creates a moist, flavorful, and tender roasted turkey with a rich brown, crispy skin. Quantity is sufficient for a 14 pound turkey.

Apple Cider or Juice Brine for Smoked Turkey sweet

The ingredient list for this recipe is short and sweet.

Smoked turkey brine recipe apple juice. Place turkey in brine in the refrigerator overnight or for 12 hours. And cooking the turkey is a breeze, too. In a large container, mix together salt, brown sugar, maple syrup, and apple juice or apple cider until the sugar is dissolved.

Refrigerate until the brine is chilled. Place your prepared turkey (rinsed well, excess fat and skin removed, skin pricked) in the apple brine and allow it to soak for 24 hours. Reserve the neck and giblets for another use.

Remove and discard the fat from the turkey cavity. Keep the turkey in the fridge as it brines. Coat turkey with light coating of oil or butter and bake in oven (or smoke, outdoors, in bbq smoker) at 325 degrees f.

2 turkey breasts halves (2 to 2 pounds each) 2 quarts of unfiltered apple juice, or apple cider. Once the brine is fully chilled, pour over your turkey. 1 cup of kosher salt;

Rinse the turkey inside and out, drain, and submerge the turkey in the brine. Allow brine to cool completely; Place the turkey legs in the brine, and let brine in the refrigerator for 12 hours.

Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. For this recipe you'll need. At least 40 degrees f.

Place the poultry in a large plastic container or brining bag. 1 pint apple juice 1 tablespoon canning or pickling salt 2 tablespoons honey 3/4 teaspoon tender quick curing mix 1/2 teaspoon white pepper If necessary, top with a heavy weight to be sure it is completely immersed.

Brine in a container that can keep the turkey fully submerged in the brine. Joel's grill smoked turkey recipe with apple and honey. Remove and discard the fat from the turkey cavity.

Line a cooler with a large food safe bag. Discard brine solution and rinse turkey well, inside and outside. About a cup of ginger (sliced) 2 oranges (quartered)

Brush the turkey with a coat of the apple juice and butter mixture. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Continue to prepare the rest of the turkey according to the recipe.

If you need more meat, opt for an additional turkey breast or second turkey) 1 gallon chicken broth; Add the apple juice mixture and stir. Rinse the turkey inside and out, drain, and submerge the turkey in the brine.

Remove from heat and let mixture come to room temperature then refrigerate to 40 degrees. Reserve the neck and giblets for another use. Add the two quarts of apple juice, honey, and salt to a large pan and bring to boil over high heat.

Put the turkey in the brine breast side down. If you want a stronger apple flavor, add chopped apples to the cavity of the turkey. Brine the poultry in the refrigerator for 1 hour per pound.

Strain the now chilled water into your brining container and add the apple juice. Submerge the turkey in the brine, topping it with a heavy weight if needed to keep it completely immersed. 6 large garlic cloves crushed;

Add more water to submerge turkey completely if needed. Apple and orange juice brined smoked turkey recipe. Apple juice brined smoked turkey recipe.

You'll love the sweet and savory combination of apple cider, orange juice, onion, garlic, rosemary, thyme and bay leaves. 1/2 gallon apple juice or cider; 1 turkey (up to 12 or 14 lbs, anything bigger than that tastes gamey;

Combine the apple juice, water, and salt in the bag; Pour the brine over the top. Add the apple juice mixture and stir.

Brine turkey for 24 hours. Place container in fridge and brine the turkey for 24 hours. Place the brine in the refrigerator and chill overnight.

Double or triple the brining ingredients as necessary to have the turkey completely submerged. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

Nestle the sliced apple and onion in the brine around your turkey. Combine apple juice, brown sugar and salt in a large sauce pan. Pour the ice over the turkey.

This guy is using a handy cooler for the brine mix and the turkey. cup of brown sugar. If necessary, top with a heavy weight to be sure it is completely immersed.

Add the apple juice mixture and stir well. Bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature. Jump to recipe print recipe.

Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary. 2 or 3 sprigs thyme; Remove the neck and giblets from the cavity of the turkey and reserve for another use, then remove and discard any fat from the cavity.

Stir until the salt is dissolved; Bring to a boil over high heat, stirring to dissolve. cup of apple cider vinegar.

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