![]() The rack helps elevate the turkey and allows the smoke to penetrate everywhere). (You can put the bird directly on the grill grates or set it in a turkey rack inside a disposable aluminum pan to catch turkey drippings. Place the meat on the cool side of the grill (where the burners aren’t lit) and close the lid.Remove the turkey from the brine and pat the inside and outside dry with paper towels.White smoke will begin seeping from the grill. Close the lid and wait for 10-15 minutes. ![]() Place the smoker box directly over the heating elements where the fire is burning ( not on the grill grates) to start smoking.Fill your smoker boxes with wood chips thoroughly soaked and submerged in water for at least two hours.You’ll rest the turkey to smoke on the side that is OFF. Ensure that one side of the grill is lit and the other is off. Depending on your gas grill, you may have 2-4 heating elements. To smoke on a gas grill, you’ll need to set it up for indirect cooking, which means one side of the grill is on and the other isn’t. I prefer a light fruit wood, like apple, cherry or pecan Place the soaked wood chips in the smoker box and set directly on the gas grills’ heating element. Cover it and store it on a patio or in a garage (just be sure it’s well covered and in a cold, but not freezing, spot). Note: If you live in a colder environment, around 35° – 40° Fahrenheit, you can also use a 5-gallon bucket for brining the turkey. I bought a restaurant-grade storage container specifically for this purpose. I recommend a large stock pot or commercial-grade storage receptacle with a lid. You want something slightly larger and taller than your bird that will fit in your refrigerator. Why? Brining bags are large, and when filled with a liquid, the bag will naturally spread out flat - making it unlikely that you’ll COVER the turkey with the brine. However, it would be best to have a receptacle to hold the bird and brine solution. The apple turkey brine can be doubled for larger birds (this one is meant for a 10-12 pound turkey).īefore making the apple turkey brine, please ensure you have a large enough receptacle to submerge the poultry in the brine.īrine bags are a simple solution.Apple cider makes the best turkey brine for smoking and we add a bit of maple syrup and bourbon for extra oomph.You can play with different woods to subtly change the flavors.Even though we’re not using a pellet grill, a charcoal or gas grill does a good job of moderating the temp to smoke the turkey.The apple cider turkey brine for smoking keeps the bird juicy and moist.The step by step smoked turkey recipe is easy to follow.This makes a moist and tender brined smoked turkey perfect for any occasion.8 What should the smoked turkey temperature be when done?.6 How to use a smoke box on a gas grill:.5 Best wood chips for smoking turkey on a gas grill.2 Ingredients you’ll need for apple cider turkey brine for smoking:.Let the turkey rest for 30 minutes to redistribute the bird's juices before carving. If uncovered, loosely tent with foil now. Remove the turkey from the oven and transfer to a rimmed baking sheet or serving platter. If the skin starts to burn before the turkey is done, loosely tent the turkey with foil. Then reduce the oven temperature to 325☏ and continue to roast the turkey until a thermometer inserted into both the thickest part of the thigh and the breast registers 165☏ (this can take between 2½ to 4 more hours, depending on the weight of the turkey). ![]() Pat the turkey skin and cavity dry with paper towels and let sit for an hour at room temperature. Place the turkey on the rack of a roasting pan. Remove the turkey from the brine and discard the brine. Use a Dutch oven lid, cast iron pan or heavy casserole dish to weigh the turkey down so it remains submerged. Seal the bag, pressing out as much excess air as possible. Pour the brine over the turkey into the bag. Place the brining bag in a large roasting pan or baking pan to support the bottom of the bag. Remove brine from fridge and pour in remaining 3 quarts water and pickle brine. ![]() Transfer the brine to the refrigerator until the liquid is cool. Remove from the heat and allow to cool until the brine is no longer steaming. Cover and bring to a simmer over medium-high heat. Add 4 quarts (or 1 gallon) of the water, along with the salt, garlic, peppercorns, mustard seed, celery seed and dill seed, to a large stockpot.
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