Rotisserie Turkey, Dry Brined with Orange and Spices DadCooksDinner
Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice. Keep the turkey refrigerated or cold while brining for 12-24 hours. Remove from the brine, and pat dry. Refrigerate uncovered for 12-24 more hours for a crisper skin when cooked.
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Cook until the turkey breast reaches 150°F in its thickest part (about 1 ¾ hours), then add 5 minutes more cooking time. Carve and serve: Remove the turkey from the grill and remove the spit from the turkey. Brush with one last coat of glaze, then let the turkey rest for 15 minutes before carving.
Rotisserie Turkey Breast, Dry Brined with Italian Spices Dad Cooks Dinner
Follow these very simple Brined Rotisserie Turkey instructions to Brine your Turkey and boost the flavour! Don't worry if you've never brined anything before; this recipe will guide you through the process, providing helpful advice along the way. YOU WILL NEED. 10-12 lb Turkey (4.5-5.5 kg) Kosmos Q Turkey Brine Kit; 2 gallons (7.5 lt) of.
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Remove from heat, cool to room temperature, and refrigerate to 40°F. In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placing a weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours. Remove turkey from brine and pat dry with paper towels.
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Turkey Breast on the spit. Cook the Turkey to 160°F: Put the spit on the grill, and turn on the rotisserie motor. Cook with the lid closed. It should take 1 ½ to 2 hours, depending on the size of the breast. My 7 pound breast was done in 1 hour and 50 minutes.
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12-to-14-pound turkey. Instructions: 1. Dry-brine the turkey: One to 3 days before it is time to cook, mix the salt, sugar, and pepper in a small bowl. Gently work your fingers between the skin and the breast, then rub some of the brine directly onto the breast meat. Sprinkle and rub the rest of the dry brine evenly over the turkey.
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Rotisserie Turkey Recipe
Inject the bird, focusing on areas with most meat. Tie the turkey up, and season with your favorite BBQ rub. Smoke the bird at 275-300ºF (135-149ºC). When it hits an internal temp of 144ºF (63ºC), crank the heat up to 325ºF (163ºC). Cook until internal temp hits 165ºF (74ºC), and get the bird off the cooker.
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Place one spit prong on a spit. Insert the spit from the neck to the tail. Insert the second spit prong and secure it tightly. For the most secure balance, position one prong at a right angle to the other prong. Test the balance by rotating the spit in your hands. If it's unbalanced, re-thread it and tighten the prongs.
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1. Dry brine the turkey breast. Eight hours to 1 day before it is time to cook, pat the turkey breast dry with paper towels. Cut the extra skin away from the neck. Check inside the neck cavity, and discard any big pieces of fat. Coarsely grind together the peppercorns, fennel, coriander, and red pepper flakes, then stir in the salt.
Rotisserie Wikipedia
Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days. When ready to cook, pat down skin with a paper towel to remove excess moisture, but not the salt brine. Place on to Rotisserie spit and cook for 12 minutes per pound. If using a meat thermometer, allow turkey to reach 165 degrees F.
Rotisserie Turkey with Basic Dry Brine DadCooksDinner
Preheat the rotisserie grill to 300F. In a microwave-safe bowl, combine the butter, kosher salt, garlic, and herbs. Microwave the ingredients on high for about one minute or until the butter fully melts. Remove the bowl from the microwave oven. Stir the mixture and set aside for five minutes.
Rotisserie Turkey Breast with Basic Wet Brine DadCooksDinner
Key Takeaways. Choosing a turkey weighing between 12 to 14 pounds ensures even brining and easy handling. Gathering ingredients like kosher salt, brown sugar, peppercorns, allspice berries, cloves, bay leaves, and fresh thyme is necessary for the brine solution.
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Fill it with 1 cup of water. Remove turkey from brine and pat dry with paper towels inside and out. Truss the turkey with kitchen or butcher's twine. Apply the unsalted butter-herb rub evenly to the turkey, including under the breast skin and cavity. Be gentle; the skin can tear.
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Pour the water into the container. Add the salt and sugar and stir until they dissolve. Submerge the turkey breast in the brine and refrigerate for at least 1 hour, preferably 4 to 8 hours. Spit the turkey breast: One hour before cooking, remove the turkey breast from the brine and pat dry with paper towels. Discard the brine.
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Preheat a 3 burner grill on high. Remove the neck and giblets from the turkey, rinse and pat dry with paper towels. In a medium sized bowl, mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined. Gently work your fingers under the skin of the turkey breast and legs.
Rotisserie Turkey Recipe Rotisserie turkey, Dad cooks dinner
Recipe: http://dadcooksdinner.com/2015/11/rotisserie-turkey-breast-with-basic-wet-brine.html/Adapted from my rotisserie cookbook: http://dadcooksdinner.com/b.
