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PREPARATIONS: In a large pot, combine salt, sugar, garlic, peppercorns, pepper flakes, cayenne, lemon zest, lemon juice, and bay leaves with 4 cups of water. Boil, then simmer until salt and sugar dissolve. Remove from heat, add 8 cups cold water, and let the brine cool to room temperature. Remove the turkey tender from the breast, if attached.
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Ingredients. For the Brine; 1 gallon water. 1 cup kosher salt. 1/2 cup brown sugar. 2 oranges, quartered. 4 cloves garlic, smashed. 3 bay leaves. 1 tablespoon whole black peppercorns
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Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight. Brining infuses meat with flavor while.
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Preheat to 375ºF (191ºC). Truss the Turkey - Tuck the wings back on the turkey. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected.
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Directions. Pour all ingredients except turkey into a large pot.Stir together over medium heat until all the seasonings are dissolved. Place in refrigerator to cool down. Add the turkey to a container large enough to hold the bird (we like to use a big water cooler like you see on the sidelines at sporting events), then pour in the brine.
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Read the Important Note below, and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours.
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Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through. Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
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Place all ingredients into water and stir until the sugar and salt have dissolved. Pour in the other gallon of cold water to help cool down the brine to room temperature. If it's still hot you can add ice to cool down faster. Add turkey to brine and refrigerate for 24 hours. Remove turkey from brine and pat dry.
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Step 3. Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush.
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Place kosher salt, and all spices in a large saucepan. Add water and bring to a boil. Stir to dissolve salt. Remove from heat and set aside to allow to cool. Place turkey into a large stock pot. Pour spiced brine over turkey. Cover the stock pot with lid and place in the refrigerator to brine overnight.
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In a large pot or container, combine the salt, sugar, water, peppercorns, cloves, bay leaf, thyme, oregano, rosemary, black pepper, and cayenne pepper. 2. Bring the brine to a boil over medium heat, stirring to dissolve the salt and sugar. 3. Reduce heat to low and simmer for 5 minutes.
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Instructions. In a sauce pot add 2 quarts of water, sugar, salt, garlic, onion, peppercorns, serranos, bay leaves and apple cider vinegar. Bring liquid to a boil and cook until sugar and salt are fully dissolved. Add ice and allow to cool completely. Fill a large container with 2 gallons of water add turkey, and cooled brine.
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Heat grill to high heat, 375-400 degrees. Cover. In a small bowl, mix garlic powder, white pepper, crushed red pepper and fine sea salt. Rub vegetable oil into turkey breast and sprinkle rub mixture all over top and bottom. Oil grates and place turkey breast onto the grill. Cook on both sides for approximately 12 minutes.
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When the brine is about room temperature transfer it into the refrigerator until cool. In a large 5-gallon bucket, add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert your whole turkey or turkey breast. For a larger bird, the turkey should be turned once during the brining process.
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Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and the sugar. Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Add more water if needed.
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Make the brine. Combine water, apple juice, salt, spices, and herbs in a large pot on the stovetop. Bring the contents to a boil. Chill completely. Remove the brine from the stove and stir in additional apple juice and ice cubes to bring the brine down in temperature. Allow to fully chill before adding a turkey.
