For example, the 13 lb turkey we used will have an estimated roasting time of 3 hours and 15 minutes, while smoking the same size turkey at will take at least 5 hours and 25 minutes.įor either cooking method you should cook the bird by internal temperature, not by the estimated time. Cooking times will vary and you can estimate the roasting time at 325☏ (163☌) at 15 minutes per pound and the smoking time at 250☏ (121☌) at 25 minutes per pound. We placed an aluminum foil pan between the heat deflector plates and cooking grates.you can fold them behind the back. Pin the wing tips to the breast with toothpicks to keep the wing tips from blackening.This will allow the skin to dry to promote a crispy skin. Remove the turkey from the brine the day before you plan to cook it, pat the skin dry, place it on a roaster rack and pan to allow it to drain and refrigerate it uncovered overnight.Remove from the heat, allow to cool a few minutes, then whisk in the whiskey.In a sauce pan on low heat, melt the butter, then slowly whisk in the honey and fresh orange juice until the mixture is bubbling mildly.Rotate the turkey 180° once a day to ensure that the turkey is evenly brined. The turkey can be brined overnight or up to 2 days. Place the brining turkey in a refrigerator or cooler with ice (make sure the turkey remains at 40⪚F (4.4⪚C) or below).Move the turkey around in the brine to remove any air that is trapped in the cavity. Pour the brine in until it fully covers the turkey. Place the turkey, neck and giblets (optional-see introductory story) in a brine bag or 5-gallon bucket with a food safe liner.Add ice and stir mixture to melt the ice until the mixture is cold to the touch.Stir the ingredients occasionally and bring to a boil, then turn off the heat, cover and allow to steep for one hour. Add the oranges, onions, peppercorns, and sage leaves.On medium heat, stir the mixture until most of the salt and sugar are dissolved. In an 8-quart pot or larger add one gallon of water, 2 cups kosher sea salt and 2 cups of brown sugar.Refrigerate in a roasting pan with a rack. Rinse thoroughly inside and out and pat dry. Thaw the turkey and remove the neck and giblets from the main cavity and neck cavity.Preparation Instructions Brining Instructions
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