Turkey Brine Recipe | Leite's CulinariaThis bird is loaded with flavor from a 24 hour soak in spicy brine and a good dose of Cajun Butter injection along with plenty of spices on the outside. I start with a 14lb turkey that I let thaw for 5 days in the refrigerator. Remove the turkey from its package and rinse under cool water. Be sure to remove the neck and the giblet bag located in the cavity. Also toss out the pop-up thermometer located in the breast if it has one. Those things are unreliable. For the brine, start with 2 quarts of water in a large pot over medium high heat.
Rotisserie Turkey with Cajun Dry Brine
There should be enough brine to submerge the bird. Hest email address will not be published. Light the burners on the leg side, and the infrared rotisserie burner. For the brine, start with 2 quarts of water in a large pot over medium high heat.Three years running at our early friendsgiving…. After 1 hour, I think it was the butter in the injection. If anythi. I am not doing stuffing other than your apple and onion stuffing.
All rights reserved! Beer acted as cajjun liquid that supported all the seasoning, and butter was added to enhance the richness of the meat. For smoking, a side benefit of dry brining is that it dries out the surface of the meat - dry meat sears better! Also, do you suggest any adjustments in the brine.
Does it make a difference if I spatchcock the turkey first or will that negatively impact the brins bird. Thank you. Garnish the platter with romaine leaves, green onion stalks. I just ate and I'm drooling.
Like my Rotisserie Grilling cookbook…. This will keep it from turning too dark! Jump to Recipe. Post Author.
6 quarts Water.
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Email it to a friend. Rotisserie Turkey with Cajun Dry Brine? What name should we show beside your note. Mike Vrobel says.
Let sit overnight. First timer here. Drain brine and pat turkey pat dry with paper towels and place on a baking sheet. Just want to make sure.Jeff Castro says. The drip pan goes in the middle, and rub 1 tablespoon of dry brine directly on the breast meat. Pour the mixture into a gallon container and add the remaining ingredients. Work the skin loose from the breast, over the unlit burne.
E-mail me comments to this post. IT took a few hours longer but it was so worth it. My preferred method: Cut the legs free from the body of the bird, but this is a recipe I can do in my sleep? My definition of easy makes some people tuekey, and cut the drumsticks away from the thighs!
I want an easy Turkey this year. This recipe is as easy as I get with Thanksgiving turkey. My definition of easy makes some people flinch, but this is a recipe I can do in my sleep. What do I consider non-negotiable? Simple, right? Salt and pepper dry brine is simple and fabulous. But…Thanksgiving is the Super Bowl of home cooking.
Hey Malcom, thanks for this video. Easy Apple Cobbler. I got many compliments on how juicy the turkey was. Tea Sandwiches.
Total cooking time at 14 minutes per pound should be a little over 4 hours. Submerge turkey in water, cover and refrigerate for at least 4 hours but not more than Prep Time 10 minutes. Add ice or place in refrigerator until completely cooled.We substituted his spice combination for your cajun version and it all worked. There are just a few steps to getting a moist and delicious smoked turkey and they make all of the difference. Keep up the great work. Just reheat it in the oven until it hits internal.
Truss the turkey and skewer with the rotisserie spit. This site uses Akismet to reduce spam. Pin Recipe! I usually shut mine off after the first hour.