Smoked Turkey *brine for 15 hours *Season with poultry rotisserie

A dry brine is really nothing more than a rub, but it's the way to go

Use some alcohol. Alcohol can help carry the brine's flavors, allowing them to penetrate more deeply into the meat. Add as little as a tablespoon of strong, neutral alcohols like vodka or 1/4 cup of flavorful alcohols like rum or gin. Feel free to add even more when working with weaker alcohols like wine and beer.

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Bring 2 cups water, salt and sugar to a boil over medium-high heat. Reduce heat to medium and continue boiling, whisking until salt and sugar are dissolved. Add Italian seasoning, peppercorns, garlic cloves, bay leaves and lemon and cook on medium heat for 1-2 minutes. Remove from heat and stir in ice water.

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When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water. Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.

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Brining. Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt. Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours).

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2 gallons cold water, 1 cup kosher salt, 1 cup brown sugar, 2 oranges, 2 lemons, 6 thyme, 4 rosemary, 1 12-14 lb turkey. Add the turkey and brine for 1 hour for each pound. Approximately 12 to 14 hours. Remove the turkey from the brine an pat dry. Let the meat come to room temperature before cooking.

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Cook over medium heat, stirring occasionally, until the sugar and salt have dissolved. Remove from heat and let the mixture cool to room temperature. Grind the mixture into a fine powder using a spice grinder or a mortar and pestle. Store the all-purpose brine seasoning in an airtight container for up to 6 months.

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How to Wet Brine Meat. The basic ratio for any wet brine is one cup of kosher salt to one gallon of water. Make sure to fully dissolve the salt in the water. If you're feeling fancy, throw in some smashed garlic cloves, peppercorns, citrus (also smashed), or even a sweetener like honey or brown sugar. Or instead of water, feel free to use apple.

Smoked Turkey *brine for 15 hours *Season with poultry rotisserie

The longer you brine, the stronger the seasoning, the more robust the flavor, and more tender and juicy the meat will become. For small cuts of chicken, the times will vary. For chicken wings, you want to brine for up to 48 hours. For chicken breasts, brine up to 4 to 6 hours max. Any longer and it will become too salty.

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Dry-brining achieves the goals of traditional brining—deeply seasoned, juicy food—without the flavor dilution problem that affects proteins brined in salt solutions. Serious Eats / Vicky Wasik. Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood.

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Instructions. I recommend dissolving 3 tbsp of brine mix into 2 cups of water per pound of protein. Depending on the type and size of protein, submerge the protein in the cooled brine solution for 2 hours for something like chicken tenderloins or up to overnight for something like a pork butt. I aim for 5-8 hours for thick chicken breast.

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Step-by-Step Quick Brining Guide. In a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt in the water. Stir in any seasonings you'd like to add (see below for suggestions). Add your meat. If there's not quite enough liquid to cover, add a solution of 1 cup of water and 1 tablespoon of.

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Also known as dry brining, salt brining is a seasoning technique that applies liberal amounts of salt directly to a steak. The big trick with salt brining, however, is the length of time the salt.

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Make the brine. In a bowl or measuring cup, combine 3 cups cold water and 5 Tbsp. Diamond Crystal kosher salt. Stir to dissolve salt. Brine the fish. Add two 6-8-oz. salmon fillets to a bowl or.

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Step 1: Mix together liquid, salt, and sugar (if using) until salt and sugar are fully dissolved. Step 2: Add the protein to the brine, making sure that it is fully submerged. Step 3: Leave the protein in the brine for an hour per pound. Store in the refrigerator, as the brine must be kept cold at all times during the process.

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There are two main ways you can season a turkey. Dry brine: Combine salt, pepper, dried herbs, and spices and rub the mixture under the turkey skin, inside the cavity, and then over the skin. Let sit overnight or up to 24 hours. Compound better: Combine butter, salt, pepper, fresh chopped herbs, citrus zest, and other flavorings.

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Sprinkle with the remaining brine blend and pour in 4 cups of water or beef broth. Lock the lid in place and close the vent. Select High Pressure and set or 90 minutes, with a natural pressure release. Do not use a quick pressure release. Remove corned beef and allow to rest for a few minutes before slicing.