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Substitutions. Sugar - Swap the granulated sugar for brown sugar.. Cider - Try replacing 3 cups of water with equal amounts of apple cider (apple juice in a pinch, NOT apple cider vinegar) for extra flavorful moisture.. Zest - Add the peels from 3 oranges for a hint of citrus in your brine. Use a knife to finely slice only the zest (colored skin) and not the bitter white pith.
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The Ultimate, Juiciest Pickle-Brined Turkey Recipe. Place the turkey in a big pot and add a mix of pickle brine, water, salt, brown sugar, mustard seeds, peppercorns, and celery seeds. Make sure the turkey is fully covered, then pop it in the fridge for 12-24 hours. Preheat the oven to 500˚F and get your roasting pan ready.
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Pour all the ingredients (pickles juice, water, and seasonings) on top of the turkey that sites in the cooler. Make sure the liquid is covering most of the turkey. Add more water if you don't have enough pickle juice to cover it. Add a bag of ice over the turkey to allow it to stay cool for the next 12+ hours.
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1. Mix the apple cider vinegar, water, brown sugar, salt, 3 tablespoons pickling spices and black peppercorns together. Bring to a boil and simmer for 5 minutes. Let mixture cool to room.
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Instructions. In a large stockpot, combine peppercorns, herbs, pickle juice and water, stir to combine. Add turkey and use a heavy pot lid to weigh it down and keep it submerged. Refrigerate overnight or up to 48 hours. Preheat oven to 450°F. Remove turkey from brine and pat dry with paper towels.
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1. In a large bowl, combine the pickle juice, water, brown sugar, salt, Worcestershire sauce, garlic powder, onion powder, and black pepper. 2. Place the turkey in a large zip-top bag and pour the brine over it. Seal the bag and refrigerate for at least 24 hours, or up to 48 hours. 3.
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Pickle Juice! This is a game changer of a brine- it adds so much flavor to the Turkey without be. Want to know the key to the juiciest turkey you've ever had? Pickle Juice! This is a game.
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The U.S. Department of Agriculture explains that the goal of brining a turkey is to make the meat more tender and juicy. To brine a turkey involves soaking it in a water and salt solution, aka brine, but many people add other ingredients such as sugar, molasses, or honey for added flavor. The salt in the brine dissolves some of the protein in.
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3 cups dill pickle brine (from two 24-ounce jars of pickles) One 10- to 15-pound turkey. Preparation. To BRINE the turkey: Buy Get Pikl'ed. 1. Add 4 quarts (or 1 gallon) of the water, along with the salt, garlic, peppercorns, mustard seed, celery seed and dill seed, to a large stockpot. Cover and bring to a simmer over medium-high heat.
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In a large bowl, combine the turkey, ranch dressing and pickle juice, and marinate 2 to 6 hours in the refrigerator. Add the dill pickle juice to taste. Mix the flour, salt, pepper, lemon pepper and Cajun seasoning. Toss the marinated turkey in the seasoned flour until it is well-coated. Deep-fry in 350-degree vegetable or peanut oil for 6 to.
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This method will give you a moist and flavorful turkey that's worthy of being called the star of the show. Pickle brine is a pretty straightforward 3:2:1 ratio. Boil three parts vinegar, two parts water, and one part sugar. From there, the flavor variations are endless. Add peppercorns, mustard seeds, coriander seeds, garlic, dill, sage, etc.
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Cover and refrigerate for 12-24 hours. Preheat oven to 500˚F and prep a roasting pan. Remove turkey from brine and rinse thoroughly. Pat dry with paper towel (the drier, the crispier the skin). Stuff the cavity with quartered onion, lemons, garlic and dill. Use your fingers or back of a wooden spoon to loosen and lift the skin on the breast.
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Apple Turkey Brine Recipe
Directions. Mix apple cider vinegar, water, brown sugar, salt, 3 tablespoons pickling spices and black peppercorns in large saucepan. Bring to a boil and simmer 5 minutes. Let mixture cool to room temperature. Remove turkey from wrapping. Remove neck from bottom body cavity.
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Place bag in a large bowl and place in refrigerator for 12 to 24 hours. When ready to bake preheat oven to 425. Remove turkey breast from the brine and dry well. Gently loosen skin from breasts and rub softened butter under skin and all over outside of breasts and bottom, season liberally with salt and pepper.
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Lay turkey in a large pot and pour over pickle juice and 6 cups water. Add salt and sugar and season generously with pepper. Cover with plastic wrap and place in refrigerator for 8 to 12 hours. Preheat oven to 350° F with rack positioned in lower third. Remove turkey from brine and rinse under cold water; pat dry with paper towels.
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Smoke the turkey, breast side up, at 250 until the internal temperature reads 165 in the breast. This will take about 30 minutes per 1lb, or 5-6 hours (give or take) for a 12 lb turkey. Let the turkey rest for 10 minutes before serving to let the juices redistribute.
