![]() This gives the salt and brine flavorings time to distribute evenly throughout the turkey. The Curing Rest Lets The Brine Work Its Magicįor the best texture and flavor, let the turkey rest uncovered in the refrigerator twelve to twenty four hours. Be careful if you use paper towels…they can disintegrate and stick on the turkey flesh, and the resulting mess can be difficult to remove. You want most of the water to drain from the body cavity.Īfter five to ten minutes, pat the turkey dry with a towel to ready it for seasoning. Position the bird upright (as if it were dancing the turkey-strut) in the kitchen sink to drain. Make sure you clean the body cavity in addition to the outside surface. Give That Turkey a Shower! Rinse and Dry.Īfter removing the bird from the brine, rinse it in cold, running water. At the USDA - Poultry Smoking Basics page, you'll find good information about safe food handling and food smoking safety. I prefer birds that are nearer to eleven pounds, since they take less time to smoke. A larger bird will heat up more slowly, allowing micro-organisms a chance to multiply. I recommend smoking a turkey weighing fourteen pounds or less. However, to make a more effective brine, simmer the salt and sugar in a portion of the water until it's totally dissolved. Making a batch of turkey brine can be as easy as measuring the salt and sugar into the correct amount of water, and stirring until they are dissolved. It alters the structure of the proteins in the meat, enabling them to hang on to more moisture as the bird cooks. Just make sure that the turkey is completely thawed before going into the brine.īrining The Turkey Makes a Huge Difference In Its Finished Qualityīrining a turkey does more than season it with salt and other flavors. ![]() Try to get a minimally processed one if possible, but if you can't, that's OK. ![]() If availability or finances prevent you from buying a fresh turkey, use a frozen one. But you don't want their brine in your smoked turkey…you want YOUR brine in your turkey! Most frozen turkeys are processed by being injected with a brine solution, which helps the thawed turkey remain moist when cooked. When thawed, some of the juices drain out and are lost. Freezing causes cells in the flesh to rupture. For the best smoked turkey, start with one that’s fresh and minimally processed.
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