- #APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING SKIN#
- #APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING PLUS#
Reduce oven temp to 350 degrees and bake it about 3 to 4 hours for a 12 lb bird.ĥ) IMPORTANTLY, the only way to avoid overcooking is to check the bird early and often with a meat thermometer, pulling the bird as soon as 185 F is reached for the inner thigh and breast meat, and min 165 F for the inner core of the stuffing.
#APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING SKIN#
Ideally, try to have an air layer between the bird and the foil above it, because when the foil sits directly upon the bird, that skin area may burn or get dry. You can poke a few tiny fork holes into the top of the foil. The seal around the edge must be made very thoroughly because if it opens during cooking your bird will be very dry due to lost steam. Of course, you must use insulated cooking mittens to do this. Now carefully (the aluminum pan is very hot) completely cover the bird with a double-layer of aluminum foil, sealing it against the aluminum broiling pan by bending it firmly over the edge all the way around the pan.
#APPLE JUICE TURKEY BRINE RECIPE FOR SMOKING PLUS#
I chose to use the bottom burners of the oven plus added the upper broiler burner for a few minutes to get a nice light brown seared outside in only a few minutes.Ĥ) Pull the bird back out of the oven and dump at least one cup of apple juice OR one cup of the original brine into the bottom of the broiling pan, so that steam will be produced. You must peak in every few minutes to make sure the skin doesnât get burned or over-browned. Now seal the skin to lock in the moisture by searing in that 450 F oven for about five minutes or until the top half of bird has very light brown color. Now slather the bird with a layer of oil or butter (barding the fowl). I have tasted many alternative recipes for stuffing, but none of them are even close to as tasty as that cornbread stuffing.ģ) Put the bird, after stuffing, into a deep aluminum turkey broiling pan. Of course, you must finely chop and sauté the liver and giblets and add that to the stuffing mix for added turkey flavor both for the stuffing cooked inside the bird, and extra stuffing that is cooked in a pan outside of the bird.
It is also nice to add in a cup of chopped nuts, such as walnuts for a nutty flavor.
¢ Why on earth would anyone air dry the bird in the fridge for 4-hours after it has been apple brined and patted dry? You can skip that and simply start stuffing the bird and cook it immediately after draining the brine from it.Ģ) STUFFING: I highly recommend using the Pepperidge Farm cornbread stuffing mix, and using apple juice as the liquid adder, along with a cup of dried cranberries (they look like dried red grapes, available at most grocers), along with a cup of chopped onion and cup of sliced celery, plus the recommended amount of butter. ¢ When time is a factor, it is obviously much faster to cool the boiled brine in the freezer instead of the fridge, but you simply have to check it every 30 minutes to catch it before it freezes. However, I added the orange juice and water only after the boiled ingredients had a chance to cool to refrigerator temp. I wanted those ingredients to simmer their flavor into the brine. ¢ Once the brown sugar was melted with the apple juice, I added the rest of the ingredients into the simmering mixture, with the exception of the water and the orange juice. However, I modified that brining method in the following ways, with great results: This is how I did it:ġ) Follow the recipe for apple brining the bird. It is MUCH easier to simply surround the bird completely in a sealed aluminum pan, and put some liquid in the bottom of the pan, effectively steaming the bird inside. Yet, who wants to nurse a bird for 3+ hours by basting every ten minutes? Furthermore, the big problem with that open air broiling method is it is very easy to end up with DRY overcooked turkey because the bird is exposed to the dry heated oven air and/or not basting frequently enough. Some of the classic cook books say that broiled (uncovered) basted bird has a better meat flavor.
Iâm sharing the steaming method I used because it is so easy, and the Turkey was so great. However, that was very likely a result both of the apple brine AND the cooking method I used. I just used this recipe to cook the bird for Thanksgiving dinner and everyone said it was the best turkey they have ever tasted! The meat has a complex wonderful spiced apple flavor and the meat was tender and moist.
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