In our helpful Tip from the Pros, Chef Curtis shows you how to prep and brine a turkey. You can use this method to brine, tenderize, and flavor any type of poultry. Whether you shot that Tom at a turkey hunt or picked up a turkey at the grocery store, this brine method will flavor the turkey and keep it moist and tender throughout an epic smoke session. Check out Traeger’s brining method, then take your turkey up a delicious notch.
Brine your turkey before you bake, grill, BBQ, or smoke it to hold in natural tenderness and flavors, brining will create a succulent and savory turkey. We think brining is a must and in this Tip from the Pros, you will learn how to brine your Wild Turkey to prevent overcooking and keep your turkey tender, moist, and flavorful.
How to Brine a Turkey:
Fill a large bowl half full of hot water. Here, we used our Traeger Brine Kit. [ Ссылка ] It has a delicious mixture of herbs, salt, citrus, pepper, and sugar. Pour brine ingredients into the hot water and whisking to meld the flavors together. Let it rest as you inspect the turkey. Clean the turkey, remove any quills, feathers, excess skin, or fat from the neck or bottom of the turkey. Wipe the turkey down to remove anything else. Cool the warm brine by adding cubed ice to the warm water. The brine must be room temperature or colder before you place the turkey in the water to prevent pre-cooking the outside or skin of the turkey. The brine will seep into the whole bird and infuse flavor and tenderize it. Place the turkey into a large bucket or pot, pour the brine over the turkey, and then add cold water until the turkey is completely submerged. Refrigerate the turkey for 12 to 24 hours before cooking. The longer the brine, the better the poultry.
You may create your own brine with salt and pepper, herbs, and garlic. Mixing any spices and flavors can make brine. Check out our brining infographic link below for more brine flavor ideas. Check out the Traeger turkey brine chart here: [ Ссылка ]
Top 5 Brining Tips from the Pros:
1. Brine a turkey for one hour per pound.
2. To create a homemade brine, use just 3-ingredients for an effective and simple flavoring.
3. Use less salt in the brine when brining a pre-packaged turkey.
4. If the turkey won’t fit in your fridge, pack around the pot with ice in a cooler.
5. Always brine to get a moist Thanksgiving turkey.
Take your poultry up a notch with this helpful Traeger Tip from the Pros.
Over the last 25 years, Traeger, the creator of the original wood pellet grill has mastered the craft of cooking outdoors over delicious blends of hardwood fuel. Our wood-fired ovens stand out from the crowd. When cooking outdoors, smoke is the secret ingredient to rich and memorable food, Traeger flavor just tastes better than charcoal or gas grilling. Our Traeger grills cook with wood-fired convection power, which gives grilling enthusiasts 6 different cooking methods to engage. Grill, smoke, bake, roast, braise, and barbecue anything you can dream up. Once you begin smoking, baking, and grilling you will see how simple it is to create delicious food that’s cooked to perfection, every time. Firing up meals in the great outdoors with friends, or in your outdoor kitchen with family, is a delicious lifestyle. Simplify the way you cook every day of the week:
Get Turkey Recipes here: [ Ссылка ]
Traditional Smoked Turkey Recipe:
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Smoked Brined Turkey Recipe:
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Whole Smoked Chicken Recipe:
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Dry Brined Turkey on the Traeger Recipe:
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Brined Turkey Legs Recipe:
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Spatchcocked Turkey Recipe:
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