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Anyone Brining a Turkey for Thanksgiving?

Discussion in 'Max's Kitchen' started by Bean, Nov 14, 2018.

  1. Bean

    Bean Grey Shirt 5 Year Member

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    Rainbow Dash likes this.
  2. Ackos

    Ackos Heisman 15 Year Member

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  3. chicago husker

    chicago husker Scout Team 2 Year Member

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    I have switched from wet brine to dry brine and like it a lot more. Plus it's easier.

    Turkey dry brine


    · 1 (10- to 12-pound; 4.5- to 6-kilogram) turkey

    · 2 tablespoons (35 grams) kosher salt

    · 1 tablespoon vegetable oil

    · 1 tablespoon paprika

    · 1 teaspoon smoked paprika

    · 1/2 teaspoon freshly ground black pepper

    · 1/2 teaspoon ground yellow mustard seed

    · 1/2 teaspoon ground coriander seed

    · 1/2 teaspoon ground cumin seed

    · 1/4 teaspoon ground cayenne pepper

    · 1 teaspoon granulated garlic powder

    · 1 teaspoon granulated onion powder

    · 1 teaspoon ground sage

    · 2 tablespoons (40 grams) light brown sugar

    · 1 tablespoon baking powder

    At least 1 day and up to 3 days before cooking
     
  4. Ackos

    Ackos Heisman 15 Year Member

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    lot of flavors in that dry rub :thumbsup:
     
  5. BuffaloRed

    BuffaloRed Recruit

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  6. HUSKER HOT SAUCE

    HUSKER HOT SAUCE Music Soothes My Soul 5 Year Member

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    I thought the title said, a
    Anyone "Bringing" a turkey.... lol....
     
  7. chicago husker

    chicago husker Scout Team 2 Year Member

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    Missed it by g much.
     
    HUSKER HOT SAUCE likes this.
  8. Squatchsker

    Squatchsker Mom said you still owe her money 10 Year Member

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    I low heat smoke mine, then finish it in an oil less fryer. It is spectacular.
     
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  9. NU_Alum

    NU_Alum All American 2 Year Member

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    How do you like your oil less fryer? I've been looking at one for years but haven't pulled the trigger.
     
  10. Squatchsker

    Squatchsker Mom said you still owe her money 10 Year Member

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    I really like it. I have done all sorts of meats in it.
     
  11. NU_Alum

    NU_Alum All American 2 Year Member

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    pretty similar to an oil fryer? Taste wise and crispy skin?
     
  12. Squatchsker

    Squatchsker Mom said you still owe her money 10 Year Member

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    I have only had one fried turkey, and it was ok. With this it gets the skin good and crispy, plus it kind of shrink wraps the meat keeping it really moist. I probably do more pork shoulders than turkey, and it'll make a bark....now I'm hungry.
     
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  13. Rainbow Dash

    Rainbow Dash It’s one thing to read about dragons... 2 Year Member

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    I’ll brine it overnight for about for about 9 hours. In a 5 gallon bucket. Pat it down at 6 am tomorrow, put a rub on, and then throw it in the smoker until 4 pm. Turns out great everytime.
     
  14. Bean

    Bean Grey Shirt 5 Year Member

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    Turkey's done!

    upload_2018-11-22_15-16-4.png
     
    Last edited: Nov 22, 2018
    NU_Alum likes this.

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