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Why Brine a Turkey?

If you want a juicy Thanksgiving turkey, start with the brine.

Turkey is lean meat without much fat, and it doesn't have a lot of flavor on its own. A good brine helps it hold onto moisture while it cooks and gets flavor deep into the meat.

WHAT YOU NEED TO BRINE A TURKEY
- Malcom's Bird Brine - https://bit.ly/H2Qbirdbrine
- HowToBBQRight Meat Bags - https://bit.ly/H2QMeatBags
- Raised Rack - https://bit.ly/BBQRack

What about turkeys with an added solution?

Most grocery store turkeys already contain an added saltwater solution, but I don't consider that a substitute for a good brine. I still brine every turkey I cook

Start with a Completely Thawed Turkey

If the turkey is still icy when you drop it in the brine, it doesn't seem to absorb the brine as well.

What Goes in a Turkey Brine

There are plenty of good brine recipes out there, but I use my Bird Brine because it's already got the salt, sugar, herbs and seasonings mixed together. You can add fresh lemons, oranges or whatever flavors you like.

Most people use water, but you can also use apple juice, cider or even beer. Lately, I've really been liking sweet tea for the flavor and the good color it gives the turkey while it brines.

How Long to Brine

A good rule of thumb is about an hour per pound, but I pretty much brine all my turkeys for 24 hours regardless of the size.

Turkey Size — Brining Time
8–12 lbs: 8–12 hours
12–16 lbs: 12–16 hours
16–20 lbs: 16–20 hours
20+ lbs: 20–24 hours

Keep Your Turkey Cold

If you've got room in the refrigerator, a brining bucket works great. Otherwise, I put the turkey and brine in a Meat Bag, set it in a cooler and pack ice around it.

Either way, make sure the bird stays completely submerged in the brine and the temperature stays at 40°F or below the entire time.

Dry the Skin

Once your turkey comes out of the brine, get the skin as dry as possible. Pat it down really well with paper towels, including inside the cavity.

But if you've got the time, put the turkey on a raised rack in the refrigerator for a couple hours. That air circulation helps dry the skin even more, giving you better browning and crispier skin when you cook it.

15 Tips for Smoking Your Thanksgiving Turkey

WHAT YOU NEED TO SMOKE A TURKEY
- Malcom's Bird Brine - https://bit.ly/H2Qbirdbrine
- HowToBBQRight Meat Bags - https://bit.ly/H2QMeatBags
- Raised Rack - https://bit.ly/BBQRack
- Killer Hogs AP Seasoning - https://bit.ly/TheAPRub
- Pitmaster Gloves - https://bit.ly/H2Q_BBQGloves

1. A Saltwater Solution Isn't a Brine.
Most supermarket turkeys are packaged with a water and salt solution, but that doesn't replace a good brine for flavor and moisture retention.

2. Thaw Your Turkey Completely.
A partially frozen bird won't absorb the brine as evenly.

3. Make Time for the Brine.
This is the single most important step for a juicy, flavorful turkey. Plan ahead for a 12 to 24-hour brine to help the meat hold moisture during cooking and build flavor deep into the meat.

4. Make Brining Easier.
Use an extra-large zip-top Meat Bag inside a bucket to keep the turkey submerged, contain the mess, and make cleanup easier. No refrigerator space? Use a Meat bag inside a cooler with ice to keep the turkey at 40°F or below.

5. Dry Skin = Better Skin.
Pat the turkey dry after brining. For even better results, leave it uncovered on a rack in the fridge overnight. The drier the skin, the better it browns and crisps.

6. Fill the Cavity with Aromatics.
Pack the cavity with onions, garlic, vegetables, and herbs to add mass, help the turkey cook more evenly, and add a little moisture and flavor.

7. Tuck the Wings and Tie the Legs.
Protects the wing tips from overcooking, keeps the aromatics inside the cavity, and gives the turkey a nice, uniform shape.

8. Oil the Skin.
Helps seasoning stick and promotes browning and crispier skin.

9. Season Evenly for Better Color.
Get an even coat of seasoning all around the turkey. Heavy spots can turn dark and leave you with blotchy skin instead of that beautiful, golden-brown finish.

10. Smoke Turkey on a Raised Rack.
Better airflow, easier rotation, and a pan underneath to catch all those drippings.

11. Smoke at 325°F.
This higher cooking temperature helps the skin brown and crisp while keeping the cooking time shorter so the breast meat doesn't dry out.

12. Rotate Every 45 Minutes.
Rotate the turkey for even cooking and lightly spray with cooking oil as needed to help maintain that beautiful golden-brown color.

13. Getting Too Dark? Grab Some Foil.
Once you've got that perfect golden-brown color, loosely tent with foil to keep it from getting darker while it finishes cooking.

14. Nail Your Internal Temperature.
Put a thermometer in the thickest part of the breast to prevent overcooking. I pull my turkey at 160°F and let it rest and carryover to 165°F for perfectly cooked, juicy, tender turkey.

15. Let Your Turkey Rest Before Carving. Give it 20–30 minutes to rest so the juices can redistribute throughout the meat for a juicier, more tender turkey.

#soup #easydinner #howtobbqright

🍎 Caramel Apple Sweet Tea
-3 cups Luzianne Sweet Tea-1½ cups Jack Apple-1 cup apple cider-¼ cup lemon juice-Caramel sauce-apple slices
#trickortreat #luziannetea #ad

#sausage #grilling #howtobbqright

#chili #easyrecipe #howtobbqright

#hotwings #howtobbqright