TURKEY BATH BRINE RECIPES

Steps:

• In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat oven to 325°F. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
• Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
• In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
• Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.

Steps:

• Prep the wings by removing any feathers or loose bone pieces.
• Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
• Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
• Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
• Remove from brine the next day and place on a paper towel and pat dry.
• Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
• Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
• Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
• To Serve