The trick is to smoke the meat and not make the meat smoke
APPLE BRINED TURKEY
Date:January 26, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Apple Brined Turkey
Apple Juice, brown sugar & salt are boiled for one minute
The brine after a one minute boil. It gets cooled to 40 degrees
The finished brine. The bowl under the lid kept the turkey from floating
The turkey is brined in the refrigerator for 24 hours
The brining is done. The smell when I opened the lid was incredible!!
The turkey is air dried in the refrigerator for 12 hours
The cavities are filled with apple & onion chunks
The bird is cooked breast side down for the first half of the cook...
and then flipped over for the second half to even out the temperatures
The temperature in he thigh reached 165 degrees after exactly 6 hours
The bird rests in foil for 30 minutes before carving. I’ve just removed the foil
Ready to eat
The white meat was incredibly moist
Meat stuffing, potatoes, cranberry, corn & squash round things out
This is the best turkey I have ever had. This recipe is a definite keeper!!
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I have gradually been changing my turkey cooking method. First I injected the turkey with an injector sauce and cooked it on the gas grill with smoke. Next I migrated it to the smoker. Lately brining for flavor & moistness, as opposed to the old use for food preservation, has become the “in thing”. A brine consisting of of apple juice, brown sugar & salt was boiled and refrigerated overnight. To this mixture was added cold water, bay leaves, cloves, ginger, garlic & oranges. The turkey was brined for 24 hours in the refrigerator and then removed from the brine and air dried in the refrigerator overnight. The bird is brushed with unsalted butter, the cavities are filled with apple and onion chunks and smoked for 6 hours. The finished bird was the best turkey any of us have tasted. The white meat was tender and incredibly moist and the smoke flavor from the apple wood was the perfect compliment. I would say it will be a given that I brine all future turkeys.