![]() A good poultry rub enhances the natural flavor of the meat and introduces an appetizing color to the skin. Choose a RubĪfter your turkey is done resting, most recipes will call for some sort of rub. Supplies needed: None, just your fingers to pull out the bag the giblets come in. Leaving them in during smoking will increase cooking time and could give an off-smell to the final product. If you aren't planning to use the giblets, you still need to remove them. You can use the giblets to add flavor and texture to homemade turkey gravy. Usually, the giblets are in a paper bag in the turkey cavity. Many store-bought turkeys come with giblets - the liver, heart, gizzard, and neck of the animal. If you’d like to skip this step and save time, or just want to take advantage of some tried-and-tested flavor combinations, it’s worth checking out our orange brine and turkey rub kit. Make sure your brine is below 40 degrees Fahrenheit before you add it to the turkey. Add all these ingredients together on medium-high heat until your salt dissolves, and then let cool. A lot of recipes will call for celery, carrots, onions, and other typical bird accompaniments like sage. You’ll typically want to add half a cup of salt for every gallon of liquid used.įinally, you need to add your herbs and spices. ![]() Our maple-brined turkey recipe even includes a hearty glug of bourbon. ![]() If you’re looking for something sweeter, add a few cups of vinegar, juice or wine. When making your brine, you’ll want three primary ingredients.įirst, you need some sort of liquid, and if you’re going for a classic savory flavor, you can’t go wrong with plain water, beer, or stock. You can also inject brine directly into your turkey prior to smoking. If you’re low on time, even an hour or two in a brine bath is better than nothing. We recommend you brine your bird for 24 hours. After your brine liquid has entered the meat cells, the salt prevents it from escaping - which means whatever flavors you’ve used will be slowly intertwined with the meat inside your bird. The salts in your brine trigger a mouth-watering chemical reaction enabling the liquid to infiltrate the cells of your meat. It’s what preps your meat to be smoked, and locks all of those zesty, earthy flavors into your turkey meat. Brine is the foundation of every legendary turkey. After choosing the right turkey, you need to get your brine ready.
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