How to Brine a Turkey + VIDEO (The Best Thanksgiving Turkey Recipe
Brine the turkey overnight or up to 24 hours. Once you have brined your turkey for at least 12 hours, rinse it well under cold water and pat it dry with paper towels. Let it sit and come to temperature for about 30 minutes before moving to the next step. Preheat the smoker to 300°F.
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Wash and pat dry your turkey, removing any giblets from inside the cavity. 1 Whole Turkey. Place the turkey on a wire rack on top of a foil lined baking sheet. Dry Brine your turkey overnight by covering the inside and outside with a thin coating of Kosher salt and then placing in the refrigerator. ⅓ Cup Kosher Salt.
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With the Pit Boss Turkey Prep Kit, your wood fire smoked turkey is sure to be the star of your holiday feast. Includes: Turkey Brine. Brine Bag. Poultry Rub. Instructions: Combine the brine blend with 4 cups water in a large pot and bring to a boil for 5 minutes. Remove from heat, then add 1 gallon of cold water and refrigerate until the.
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For best results, season under the skin as well. Place the turkey into your Pit Boss Grill and insert the temperature probe into the deepest part of the breast. Cook at 275°F for 3.5 to 4 hours or until the breast reaches an internal temperature of 165°F. Remove the turkey from the Pit Boss Grill and let rest for 20-30 minutes.
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1. Preheat your Pit Boss smoker to 225 degrees F. 2. In a large bowl, combine the apple juice, vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. 3. Rinse the turkey inside and out and pat dry. 4.
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Next, remove the turkey from the brine and dry thoroughly. Use the provided rub to season the outside of the turkey, making sure to completely cover the whole turkey. Once your turkey is seasoned, preheat your Pit Boss to 300°F. Next, set the turkey in a roasting pan and place it on the upper rack of your grill.
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Step 5: Place Your Turkey Breast in The Pit Boss. Smoke at 275°F for 3-4 hours, close the smoker cover to keep the smoke consistent. A mild wood like apple wood or cherry wood works well with turkey. Smoke for 3-4 hours or until the internal temperature of the turkey reaches 165°F when checked with a internal thermometer.
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In a large saucepan, combine apple juice, brown sugar, and salt. Over high heat, bring the mixture to a boil, stirring to ensure the sugar dissolves. Once the sugar has dissolved, let it boil for one minute, then remove it from the heat. Allow it to cool to room temperature and then refrigerate until it reaches 40°F.
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After about 1.5 hours of smoking on the Pit Boss, use a pair of kitchen shears to remove the netting on the boneless turkey breast roast. Apply more rub if needed. When the internal temperature at the center of the boneless turkey breast has reached 165°F, carefully remove the turkey from the Pit Boss.
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Step 1: Fire up your Pit Boss pellet grill and preheat it to a smokin' temperature of around 225°F (110°C). Time to let that smoky goodness work its magic! Step 2: While the grill is heating up, let the turkey sit at room temperature for about 30 minutes. This will help it cook more evenly.
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Heat one gallon of water. Place all ingredients into water and stir until the sugar and salt have dissolved. Pour in the other gallon of cold water to help cool down the brine to room temperature. If it's still hot you can add ice to cool down faster. Add turkey to brine and refrigerate for 24 hours.
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Step 1: Prepare The Turkey. Combine apple juice, brown sugar, and salt in a large saucepan. Bring the mixture to a boil over high heat, stirring to ensure complete dissolution. Once it's fully dissolved, allow it to boil for an additional minute, then remove it from the heat.
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250 degrees Fahrenheit for ~25 minutes per pound of meat. 325 degrees Fahrenheit for ~12 minutes per pound of meat. For Example, a 15-pound turkey at 225 pounds would be about 450 minutes. Divide that by 30 to get 7.5 hours of cook time. The most important part is not to smoke for time but for temperature.
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Place the temperature probe in the thickest portion of the breast, being careful to keep the probe away from any bones. Cook time at 225 is 30 minutes per pound, or when the temperature internally reaches 165 degrees. At 165, remove the turkey from the grill and allow to rest for 20 minutes before slicing.
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1. Make the brine. Fill pot with water: add 1 quart of water to a large pot. This is not the same pot you will place the turkey in so it doesn't need to be big enough for the turkey. Add brine ingredients: add sugar, salt, garlic cloves (whole, peeled), Bay leaves and peppercorns to the water.
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Once brining is complete, heat your Pit Boss Grill to 225°F. Coat the turkey skin with olive oil, and make sure to get underneath the bird. Shake in a little extra Pit Boss Chicken & Poultry Rub. Cut the apples, pears, and citrus into quarters and place inside the turkey cavity. Use a shallow pan or drip tray and place the turkey onto the pan.
