TURKEY BRINING KIT RECIPES

Name: Turkey Brine
Yield: Makes enough brine for one 18- to 20-pound turkey
Ingredients: 7 quarts (28 cups) water; 1 1/2 cups kosher salt; 6 bay leaves; 2 tablespoons whole coriander seeds; 1 tablespoon dried juniper berries; 2 tablespoons whole black peppercorns; 1 tablespoon fennel seeds; 1 teaspoon black or brown mustard seeds; 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing; 1 bottle dry Riesling; 2 medium onions, thinly sliced; 6 garlic cloves, crushed; 1 bunch fresh thyme

TURKEY BRINE RECIPE | MARTHA STEWART

Turkey Brine Recipe | Martha Stewart image

Keeping your bird juicy isn't that hard—all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.

Provided by Martha Stewart

Categories Turkey Recipes

Yield Makes enough brine for one 18- to 20-pound turkey

Number Of Ingredients 13

Ingredients

7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Steps:

Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

SMOKED BONELESS TURKEY BREAST FOR THANKSGIVING - LEARN TO ...

Smoked Boneless Turkey Breast for Thanksgiving - Learn to ... image

For many people, the big bird absolutely must be on the table in all of it's glory for Thanksgiving but if you really want to make it simple and tasty without the fuss, smoked boneless turkey breast is the best way to go.

Provided by Jeff Phillips

Categories Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 4

Ingredients

Boneless turkey breasts ((each one weighs about 3 lbs and feeds 5 to 6 people))
Turkey brine recipe ((below))
Cooking oil
Jeff's original rub

Steps:

Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
Place the mixture in the fridge for several hours to cool.
To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
Stir the mixture until the salt is dissolved.
Add the cooled mixture from the fridge into the brine and stir to combine.
Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
After brining is complete, rinse the turkey breasts under cold water.
With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
Setup your smoker for cooking at 225-240 °F with indirect heat.
When the smoker is preheated, place the pan with the turkey breasts into the smoker.
Let the turkey cook until it reaches an internal temperature of 162°F.
Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
Slice and serve.

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