Web 1,169 posts · 8k followers view more on instagram 45 likes socalbbqshop come brine with me… want to brine, but don’t know where to start?

Turkey brine how to bbq right. While the turkey brine helps moisten the meat, the skin needs to be nice and dry to get that crispy finish. Pour in the bottle of bird brine and add the water. Remove from heat and add the herb bundle, lemons, bay leaves, garlic, black peppercorns, and onion.

4 cloves of garlic, smashed. The salt denatures the meat’s proteins, causing the muscle fibers to unravel and swell. This pellet grill smoked turkey recipe is perfect for the holidays.

Web the general rule of thumb for brining is at least 1 hour per pound of turkey. Stir well as this mixture boils so the salt and sugar dissolve. Add turkey to brine and refrigerate for 24 hours.

If your turkey has a trussing clamp, leave it in place. Place the turkey in a meat bag or other large container. Web per sudak's recommendations, combine two sticks of unsalted softened butter, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped sage, and 2 tablespoons of chopped fresh thyme, and mix well.

A basic brining solution consists of water, salt, and herbs, but chef chris nirschel suggests turning it up a notch and using a buttermilk brine. This simple brine solution combines fresh herbs, citrus, and salt to lock in your turkey’s moisture and flavor every time. Add sugar, salt, garlic cloves (whole, peeled), bay leaves and peppercorns to the water.

Fill the bucket with water until the turkey is fully submerged by roughly an inch, then remove the turkey, weigh the remaining water, and set aside. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. Let your turkey air dry for the crispiest skin.