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Step-by-Step Guide to Prepare Malcom's Bird Brine. Step 1: Calculate Brine Volume. Determine the amount of brine needed based on the size of your poultry and the brining container. After that, in a large pot, combine approximately 1 cup of kosher salt and 1/2 cup of brown sugar. Step 2: Add Aromatics and Spices.
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This week, Malcom and I discuss how to make your Thanksgiving turkey the BEST it can be, some banger recipes to try this holiday season, and his FOOL-PROOF m.
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Mix 1 cup Bird Brine to 1 gallon of water. (double the recipe for large birds). Place the bird (turkey, chicken, goose, duck, etc.) in a Meat Bag or container of your choice and pour Malcom's Bird Brine mixture over the top. Make sure the bird stays submerged - weigh down with a plate if necessary. Store the bird in a refrigerator or cooler.
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Top the turkey off with an additional gallon of water and the entire bird should be covered. Close the bag and lay a bag of ice on top (this will help keep the turkey submerged). Let the turkey soak for 24 hours replacing the ice as needed. The next day remove the turkey from the brine and rinse under cool water.
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Cajun Turkey Brine: Bring 2 quarts of water, sugar, salt, & Cajun seasoning to a boil in a large pot over medium high heat. Stir to dissolve and pour into gallon pitcher. Add remaining ingredients along with 2 more quarts of water and steep for 1 hour or until mixture cools to room temperature.
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Place in refrigerator for 48 hrs. Remove turkey from brine and rinse under cool water, pat the skin dry with paper towel and place bird on a raised rack over a sheet pan to air dry for 1 hour in the refrigerator. Prepare Traeger pellet smoker or other grill for indirect cooking at 300 degrees using apple pellets for smoke flavor.
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Turkey Brine Recipe. How To Brine a Turkey This is a great recipe for a turkey brine. You can use this brine for any turkey or whole chickens as well. Turkey Brine Recipe: 2 gallons water 1 cup salt 1 cup sugar ¼ cup additional seasoning of your choice* fresh herb bundle of sage, rosemary, thyme 2 lemons halved 2 bay leaves 4-5..
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To create the perfect brine using Malcolm's recipe, start by dissolving salt and sugar in water. Then, add in the herbs and spices of your choice. This is where you can get creative and tailor the brine to your taste preferences. Some popular additions include garlic, rosemary, thyme, peppercorns, and bay leaves.
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Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity. Leave the meat probe inserted in the.
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Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to.
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Birds 12lbs or larger need a 24 hour bath. Birds under 12lbs need to soak for 6-12 hours for maximum flavor. DIRECTIONS: Mix 1 cup Bird Brine to 1 gallon of water. (double the recipe for large birds). Place the bird (turkey, chicken, goose, duck, etc.) in a Meat Bag or container of your choice and pour Malcom's Bird Brine mixture over the top.
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Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours. Prepare Traeger pellet grill for smoking at 300 degrees using the Turkey Blend pellets for flavor. Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.
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Pour 1 gallon of the water (reserve the other gallon until you pour brine over turkey) into a pot on the stove and bring to a boil. Add the salt, sugar and additional seasoning and stir until dissolved. Remove from heat and add the herb bundle, lemons, bay leaves, garlic, black peppercorns, and onion.
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Malcolm Reed's smoked turkey recipe is a delicious and easy way to cook a turkey for your next holiday gathering. The key to this recipe is to brine the turkey for several days before smoking it, which helps to keep the meat moist and flavorful. The smoking process also adds a unique smoky flavor that is sure to please your guests.
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Step 1: Brine the Turkey Legs. Before cooking, Malcom brines the turkey legs overnight. The brine is made with a half cup of sugar, a quarter cup of Killer Hogs The AP Seasoning, three bay leaves, and two quarts of water. The legs should be in the brine overnight or at least six hours. To make brining easier, get a brining bucket here.
