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1. Prepare the brine. In a large stockpot or container, combine the bourbon, water, salt, brown sugar, garlic, onion, bay leaves, peppercorns, thyme, and rosemary. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Reduce heat to low and simmer for 5 minutes. 2.
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Step 2: make the brine. Before smoking the turkey on the Traeger, it has to soak in the bourbon brine. Bring the water to a boil and add the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Allow these flavors to steep in the hot water. Remove the turkey brine from the heat and add the bourbon.
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Directions. Mix all ingredients in a Rouses Brine Kit Bucket, stirring to dissolve ingredients. (You can also use a large stockpot.) Remove giblets and packaging from turkey and discard (or save for another use). Place the turkey in the brine and seal the bucket. Add more water if needed to ensure turkey is fully submerged.
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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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Step 2 Remove brine from refrigerator and add bourbon. Squeeze orange juices into brine, and then add the wedges/peels. Add chopped onion and garlic. Stir together. Step 3 Place meat of choice in a gallon-size zip-top bag or brining bag. Pour brine into bag, making sure to include all pieces of herbs, oranges, onion, and garlic.
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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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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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Bring to a boil over medium heat, and cook until sugar is completely dissolved. Stir in remaining ingredients. Cut pork into manageable pieces — approximately fist-sized — and place in a deep bowl. Pour brine over the pork. Add 4 cups of water, or until meat is just covered in liquid. Cover and refrigerate overnight.
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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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To start, boil 6 cups of water. Meanwhile, set out a large mixing bowl. Combine the brown sugar, salt, and bourbon, cinnamon sticks, peppercorns, allspice, bay leaves, and garlic. Pour the boiling water over the sugar mixture. Stir well to dissolve the salt and sugar.
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Remove brine from refrigerator and add bourbon. Squeeze orange juices into brine, and then add the wedges/peels. Add chopped onion and garlic. Stir together. Step 3. Place meat of choice in a gallon-size zip-top bag or brining bag. Pour brine into bag, making sure to include all pieces of herbs, oranges, onion, and garlic. Seal and refrigerate.
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In a large saucepan, mix the apple cider, maple syrup, kosher salt, peppercorns, rosemary, cinnamon stick, and orange zest. Bring the mixture to a boil, then turn the heat down to medium and allow it to simmer for 5 minutes. Remove the pan from the heat, set aside, and allow the mixture to cool completely.
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Step 6: Make the Glaze. To make the brown sugar bourbon glaze for your Traeger smoked turkey, gather the following ingredients: bourbon, brown sugar, butter, and soy sauce. In a saucepan, combine these ingredients and bring them to a simmer over medium heat. Stir frequently and let it simmer for about 4 to 5 minutes.
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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 juice, bourbon, brown sugar, salt.
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Refrigerate until needed. Remove the turkey from the brine. Pat the turkey with paper towels to dry; season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours. Set the EGG for indirect cooking with the convEGGtor at 350°F. Prior to placing the turkey on the EGG, add the smoking wood chips or chunks.
