3/1/2024 0 Comments Rec tec grill turkey recipes![]() ![]() The main part of the unit stays outside by the smoker. I monitored the temperature of the smoker and the meat with the “Smoke” thermometer by Thermoworks and I don't know when I've been more impressed with a smoking gadget! ![]() These smoked turkey tenderloins took 2 hours and 19 minutes to reach 165☏ at which point I removed them from the heat. Keep the smoke going for at least an hour but longer is recommended. Place the meat in the smoker and close the door or lid. You can also just place them directly on the smoker grate if that is more convenient. A cooling rack or any type of oven proof wire grid will work for this purpose. ![]() I like to place things like this on a Weber grill pan (shown) or Bradley rack to make them easier to transport to the smoker and then back to the kitchen. it just won't add anything other than a little bit of saltiness to the meat. This will also do wonders for the juiciness of the turkey. Note: if you want to make a simple brine with nothing extra, add 1 cup of kosher salt to 1 gallon of cold water and stir until the salt is dissolved. you should have a total of 1 gallon of liquid in the pitcher.Īdd 1 cup of kosher salt to this liquid and stir gently for a minute or two until the salt is completely dissolved. Add about a quart of ice and stir the ice and brine mixture to cool it down.Īdd more ice if you need to to cool it on down.įinally, to the pre-cooled brine mixture, add enough cold water to bring it up to a gallon. Simply pour the hot brine through a sieve into a gallon sized pitcher. I recommend giving it several hours at least but overnight is best. Put the “tea” in the fridge to cool down. Let the ingredients steep in the water for 20-30 minutes before removing the cover. Cover the pot and bring it just to boiling and then turn off the heat. 8-10 garlic cloves smashed with the side of a knife to release lots of flavor.Īdd all of the ingredients (except the kosher salt) into a medium sized pot.1 tablespoon of course ground black pepper.You can always add ice but that dilutes it some. Get the brine made up a day or two early so it can cool down in the fridge before you need to use it. We'll use the same brine throughout the month on all the turkey we cook and especially next week for the main turkey event. Now let's get started making the brine and applying it to today's recipe. I steeped all of this in a pan to make a “tea” before using it on the turkey and what I ended up with was a delicious brine that I could taste all the way through the turkey when it finished cooking. to the brine then the flavor of those things also get carried into the turkey.įor this year's turkey brine I used rosemary and thyme along with black pepper, red pepper flakes and lots of garlic. The water gets trapped within the meat fibers along with the flavor.ĭuring cooking there is always moisture loss but since you now have extra water inside the turkey, you end up with turkey meat that is so much more juicy than it would be otherwise. The turkey is soaked in this solution for a number of hours or overnight and the slightly salty, flavorful water gets pulled into the turkey by some scientific process that I don't care to understand or explain. Well, it ‘s a simple salt and water solution to which you can add other things if you like but you don't have to. You're probably wondering, “what is a brine anyway?”. Seriously, brining really does that much for turkey! Juicy, delicious white meat turkey that is so succulent and moist that you don't need gravy on it and you go back for seconds and thirds. Move ahead 20 years and I discover brining and what it does for poultry and turkey becomes, not only something I tolerate, but I look forward to it. turkey tends to be dry and I just didn't like it. It just never tasted very good to me and this is no insult to anyone who has ever made turkey in my childhood. I have NEVER liked turkey, white meat or dark and my most fond memories of Thanksgiving are of lots of delicious food, family and friends and that dry, awful turkey. If you hate dry, tasteless turkey and only eat it because tradition calls for it or because grandma will have hurt feelings if you don't, then I'm getting ready to show you something that will change your mind about turkey for the rest of your life. First off, brining is so simple a caveman can do it so there's no real good reasons not to, considering the fact that it does so much for poultry.
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