![]() If you’re still not convinced, this is what Meathead Goldwyn has to say about wet brining: The wet brine softens the skin when you should be trying to get it as dry as possible.The process wastes a lot of ingredients as it has been proven that besides salt none of the ingredients actually absorb into the meat.Finding room to fit the brine tub in your refrigerator can be a nightmare, especially a day before Thanksgiving.This method works, but does have its drawbacks: Liquids, herbs, and spices like beer, vegetable broth, rosemary, sage, and thyme, are commonly added to the brine. You submerge the turkey in a bath of salted water for at least 8 hours. This has long been the recommended method. 1 – Soak the turkey overnight in a wet brine There are two schools of thought when it comes to brining a turkey. If you’ve been lucky enough to find an unsalted bird, you will definitely want to brine it ahead of time. I prefer to buy a turkey that hasn’t been salted, as I like to control the whole process and what goes into the turkey.įor more tips check out our guide on how to pick the best turkey. Pre-salting or brining is essential if you want to serve a moist turkey. There’s nothing wrong with either of these approaches. Kosher turkeys have been salted on both the inside and outside When shopping for turkey, if the label says “basted,” “self basted,” or “enhanced,” it means the turkey has been injected with a salt solution. The golden rule is to allow one pound of turkey per adult you need to feed. If you need more meat, then cook two smaller birds. Fat separator jug – Not essential but makes removing the fat from the gravy a lot easier.īefore you go getting the largest bird you can possibly cram into your smoker you should know something.Ī smaller turkey tends to have a better flavor, and the end product will be far juicier.Meat thermometer – A dual probe remote thermometer like the Smoke is best so you can see exactly when the turkey breast hits 165☏.Drip pan for gravy – Even if you’re not making gravy, you’ll want a pan to catch the dripping to keep everything clean.Poultry shears or a sharp knife – Makes it much easier to spatchcock the turkey.A meat injector – Injecting is a great way to get some more flavor and moisture into the bird.Smoking wood – Apple or cherry both work great, check out our post on the best woods for smoking turkey for the full list.Fuel – depending on your swmoker make sure you have enough charcoal, propane or pellets.A fresh or thawed turkey – Allow 24 hours in the fridge for every 4 pounds, so a 12-pound turkey will take 3 full days to thaw properly.You’ll need to make sure you have a few things handy before you get started. Getting the turkey ready for the smoker.Get the turkey injection ready (optional) What is the difference between white and dark turkey meat?.What type of wood is best for smoking turkey.How long does it take to smoke a turkey?.1 – Soak the turkey overnight in a wet brine.Rest for 10 minutes and serve with your favourite veg cooked in that magnificent duck fat. You do not want the glaze to start burning). Cook for further 20 minutes on 200 C and your done (again, keep an eye on your duck here. You do not want the glaze to start burning).Turn duck over, now breast side up and coat this side liberally with glaze. ![]() Turn heat up to 200 C and cook for 20 minutes (keep an eye on your duck here. Then use basting brush to liberally coat duck in glaze. To save your baking tray from burning, add a cup or so of water to it). (now is a good time to remove all the lovely duck fat and use it to cook your potatoes, pumpkin and whatever else you normally roast when having a roast. Turn duck over breast side down, and cook for another 45 minutes. ![]() Then use sharp knife to re prick duck skin all over. Then place baking tray on another trivet inside the Q. Place duck breast side up on a trivet inside a baking tray. If glaze becomes too thick at time of application, simply reheat quickly to soften. Bring to boil, then let simmer for 1/2 hour. Combine mustard powder and garlic salt and rub all over chicken.Ĭombine all ingredients in small pan. The idea here is to allow all the duck fat to be released. Make sure you do it everywhere, paying particular attention to the fatty areas. Prick skin all over, again only through skin/fat, not meat. Try not to go through meat, only skin/fat. Use very sharp knife to score the duck’s skin all over (you can see what I mean in one of my photos below). But as I have changed quite a few things, I think I have the right to call it my own. I am calling it Honey Soy Roasted Duckling.Now I will admit, this is my variation on a few recipes I found on the net. Finally got around to documenting my Duck on a Q recipe.
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