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Seal the brining bag or cover with a lid. Leave the turkey to brine in the solution in the fridge or an iced cool box for 24 hours. Place a wire rack over a baking tray. Carefully remove your turkey from the brine solution and sit it on a wire rack to allow any extra juices to drain away.

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Laid-Out Instructions. You are to start this by getting a large stock pot and adding all the ingredients of the brine of your choice into it. Then, proceed to heat on high. Continue to stir until the sugar and salt are dissolved. After that, you are to remove the large pot from the heat and allow the brine to cool.

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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

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Place in refrigerator for 48 hrs. Remove turkey from brine and rinse under cool water, pat the skin dry with paper towel and place bird on a raised rack over a sheet pan to air dry for 1 hour in the refrigerator. Prepare Traeger pellet smoker or other grill for indirect cooking at 300 degrees using apple pellets for smoke flavor.

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For a smaller or larger turkey, see the chart in the post above. Make the Brine: Place the water, salt, sugar and rub in a stockpot large enough to hold 32 cups of water. Place on the stove over high heat. Cook until the salt and sugar dissolve, about 10 minutes. Remove from the stove and add the ice.

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1 tsp Cajun Seasoning (I used Louisiana brand) Melt the butter in a sauce pan and add the chicken broth, hot sauce, garlic, and Cajun seasoning. Whisk the ingredients together and remove from heat once incorporated. It doesn't need to come to a boil. Let the injection cool and shoot it into the turkey.

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Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours. Prepare Traeger pellet grill for smoking at 300 degrees using the Turkey Blend pellets for flavor. Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.

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Makes life even easier. Step 1: In a large stock pot combine the first 6 ingredients of the turkey brine recipe and bring it to a boil over medium high heat to dissolve the solids. Stir well as this mixture boils so the salt and sugar dissolve. Cool to room temperature and then refrigerate until the brine is cold.

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Step 1. In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay.

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Perfect your turkey game with the How To BBQ Right brine method—discover the secret to juicy, flavorful meat that keeps everyone coming back for more.

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Place your still-wrapped turkey in a bowl or bucket that's big enough to fit the bird while still leaving some extra space. Fill the bucket with water until the turkey is fully submerged by roughly an inch, then remove the turkey, weigh the remaining water, and set aside. For reference, a gallon of water weighs about 8 pounds.

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Brining the Turkey. Once the brine is ready, place the turkey in a large container or brining bag and pour the brine over the turkey, making sure it is completely submerged. Refrigerate the turkey in the brine for at least 8 hours, or overnight for best results. This allows the brine to penetrate the meat and infuse it with flavor. FAQs on.

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Set your smoker/oven to 325 degrees, cook for roughly 2 1/2 to 3 1/2 hours or until the internal temperature in the fat part of Turkey breast is 150. Baste your turkey with butter and continue cooking until internal temp is 160 degrees. The tray will catch any butter drippings.

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1. Pat the turkey dry. Basically, the salting process should be done 3 days prior to cooking. Yes, dry brining can be done on a frozen turkey, but it won't be that effective. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Once thawed, pat the inside and the outside of the turkey.

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Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time. Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel.

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How To Brine a Turkey This is a great recipe for a turkey brine. You can use this brine for any turkey or whole chickens as well. Turkey Brine Recipe: 2 gallons water 1 cup salt 1 cup sugar ¼ cup additional seasoning of your choice* fresh herb bundle of sage, rosemary, thyme 2 lemons halved 2 bay leaves 4-5..