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1: Thaw the turkey breast in the refrigerator if needed. Place it in a jumbo heavy-duty resealable plastic bag. 2: Make the brine: Place the salt, Prague powder (if using), bourbon, maple syrup, and 1 quart hot water in a large pot and bring to a boil, whisking to dissolve the salt crystals. Remove the pan from the heat and stir in the ice water.
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Put 2 cups very hot water, brown sugar and salt into the container. Stir to dissolve sugar and salt. Stir in 2 cups cold water, ½ cup bourbon and pepper flakes. Put the turkey in the brine. Add enough cool water to completely immerse the turkey. Refrigerate at least 4 hours or overnight.
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Step 1. Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the.
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FOR THE BRINE: Bring 2 quarts of water to a boil in a large stock pot. Remove from heat and stir in the kosher salt, brown sugar, maple syrup, black peppercorns, cloves, allspice, cinnamon stick and bay leaves. Stir until the salt and sugar are completely dissolved and let it rest for 15-20 minutes.
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Recipe Steps. Step 1: The night before, unwrap the turkey, remove the giblets from the main and front cavity, and wash the bird inside and out. Step 2: Make the brine: Place the salt, maple syrup, bourbon, and 1 quart hot water in a large deep pot and whisk until salt crystals are dissolved. Let cool to room temperature, then whisk in the cold.
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Pour brine over top. Seal or tie bag and place into refrigerator (or a cold space), for 12-24 hours. Once brined, remove turkey from solution and rinse off under cold water. Pat dry with paper towels, inside and out, apply seasoning rub (sans salt), and cook as directed. Discard any remaining brine.
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For the Turkey Brine. In a very large pot (big enough for the turkey to fit into) combine the water, salt, maple syrup, bourbon, brown sugar, peppercorn, rosemary and thyme. Bring to a boil. Boil for 1 minute and let the brine come to room temperature. Once the brine is at room temp add the turkey, breast side down.
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Your penchant for bold flavor largely determines how much bourbon enters the brine, but start with a general guideline of 3/4 cup bourbon per 16 cups of water. Place all ingredients, including the.
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Directions. In a large stock pot, bring all ingredients to a simmer for 10 minutes. Cool to, at least, room temperature. Brine whole raw turkey for 24 hours minimum. Leave all of the veggies and spices in the brine with the turkey.
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For Brine: Prepare turkey for brine by fully defrosting, removing giblets and neck, and trimming off excess fat. In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then immediately turn off heat.
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Steps. 1. For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20.
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Turkeys take well to the grill. Step 1. For the brine: Line a large mixing bowl or clean bucket with a 2-gallon resealable plastic food storage bag or a large brining bag; add the water, apple.
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Prepare a bourbon brine by boiling water with cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Let this mixture steep before adding bourbon and cooling it down. Place the fully thawed turkey in a large container or food-safe brining bucket and pour the cooled bourbon brine over it.
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In a large stock pot, combine 1 gallon room temperature water with salt, molasses, vanilla, and Worcestershire. Over medium heat, stir all ingredients until completely dissolved and combined. Boiling is not necessary. Remove from heat. Add bourbon, and stir to combine. Add ice water and stir until brine is cool.
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Bring 4 cups of water to a boil. Toss in the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Remove from heat, add the bourbon and stir until the sugar and salt dissolve. Add the ice to cool the brine down. Make sure the brine cools down to room temperature before the next step. Add more ice if necessary.
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3. Place the turkey in the brine and make sure it is covered with the brine for 8 to 12 hours. 4. Preheat an oven to 350⁰F. 5. In a food processor or mixer, combine the Garrison Brothers Bourbon, butter, lemon juice, garlic, parsley, sage, thyme, salt and pepper to make a compound butter. 6. To prepare the turkey, stuff the cavity of the.
