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Natural Remedies for common medical conditions
Start with a good bird. Then brine it here are the instructions for that.:
This is for up to a 20lb bird.
1gallon Water; hot
1lb kosher salt
2qt chicken broth
17 lb. bag of ice
115- 20 lb turkey with giblets and neck removed >>>>thawed>>>>>
Directions Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Then you can cook it in the oven or in a smoker:
For the oven and no in the bird stuffing preheat to 325F and the racks at their lowest position..
Remove the bird from the brine and pat it down with a paper towel. Coat with the vegetable oil. Insert a thermometer into the thighs thickest part and not touching bone. (remote digital with a temp alarm is best)
Roast for about 15 min and then open an slide out the tray and baste again with oil.
Tent the turkey loosely with foil. Replace it in the oven and as soon as the thermometer reaches 180F remove the bird and the tray. Let the bird rest for at least 30 min preferably 1 hour so it will reabsorb the juices plus it will continue to cook for a while when you remove it from heat.
I’ll let someone else tell you how to smoke it. My hands are getting sore from typing so long. LOL
Ahh what the hell here is for smoked turkey.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve
Get a turkey that was grown in a natural envirnoment such as a proper free range farm – not the supermarket version of free-range.
I brine. I use 1 1/2 cup kosher salt, 1 cup brown sugar, 1/2 cup cider vinegar, pickling spice with hot peppers, and black peppercorns. I add that to a gallon of water and bring it to a boil. This dissolves the salt best. IMPORTANT: let the brine cool, you can add more water to acheive that but make sure the bird goes into cold brine. Place the turkey, after freeing the neck and giblets, in a large container. Pour the brine over the turkey. Add enough cold water to cover the bird and if you have it, I add a couple of lemons but that’s not necessary. In my years of doing this, it really doesn’t matter if it is breast side up or down. Take a rack out of the fridge if you need to keep it cold. Brine at least 12 hours preferably 24, I find 12 doesn’t give me the flavor I like. Remove the bird from the water, RINSE the bird and then rinse it again, trust me on this if you want to avoid salty pan drippings. Dry thoroughly with paper towels, inside and out. Rub with oil or butter, whichever you prefer, then sprinkle with an herb blend of your choice, this is also optional because your bird will be full of flavor with the brine alone. Roast as you would normally, without stuffing it, it would be too salty otherwise, you can place the lemons from the brine inside the bird and a halved head of garlic for more flavor. Check it often, the salt in the brine will cause the turkey to cook 1/2 quicker than one that isn’t brined. It’s done when the thermometer in the thigh reaches 175. Let it rest 20 minutes to 1/2 hour and it will be the tastiest bird ever! It sounds time consuming but it really isn’t, you have tons of time on your hands while it’s brining.
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