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Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days. Towards the end of the brining time, preheat oven to 350°F. Place the onion in the bottom of a roaster pan, then place the turkey on top. Add the bay leaves to the pan and spoon the orange juice around, careful not to wash the rub off.
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Zimmern combines a two-liter bottle of Dr. Pepper with Serrano chiles. The turkey legs soak in the Dr. Pepper bath for eight hours before going into the smoker with cherry wood chips. They spend five or six hours in the smoker, receiving a spritz of apple cider every 30 minutes.
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Instructions. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and garlic cloves in a large stockpot over medium-high heat. Stir to combine and bring mixture to a boil. Let boil for 2 minutes and then remove the brine from the heat.
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Gather all ingredients. Dotdash Meredith Food Studios. Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey. Dotdash Meredith Food Studios. Carefully submerge turkey in brine. Dotdash Meredith Food Studios. Cover and store in the refrigerator.
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Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear. Add the turkey and add more cold water to ensure the turkey is fully submerged.
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Boil: Bring the water to a boil, then add the salt and brown sugar. Stir until dissolved. 2. Season: Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce to a simmer. 3. Cool: Remove from the heat and let cool completely before using.
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Make the Brine. 1 In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. 2 Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely.
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One 8 to 12 pound whole, bone-in turkey breast (see Cook's Note above) Olive oil; Freshly ground black pepper : Dry brine for every 5-pounds of turkey: 1 tablespoon Kosher salt (Diamond Crystal) per 5 pounds of turkey or roughly ¾ teaspoon per pound; 1 teaspoon dried thyme per tablespoon of salt; 1 teaspoon freshly ground black pepper per.
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Preparation. Step 1. In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2½ gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
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This method will give you a moist and flavorful turkey that's worthy of being called the star of the show. Pickle brine is a pretty straightforward 3:2:1 ratio. Boil three parts vinegar, two parts water, and one part sugar. From there, the flavor variations are endless. Add peppercorns, mustard seeds, coriander seeds, garlic, dill, sage, etc.
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Gather the ingredients. In a bowl or measuring cup, whisk together the Dr. Pepper, soy sauce, lime juice, vegetable oil, and hot sauce. Pour the mixture into a heavy-duty zip-top bag. Add the meat, squeeze out the air, seal the bag tight, and refrigerate for 8 to 12 hours. Remove the meat, and pour the marinade into a small saucepan.
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Put the onions, apples, garlic and ¾ stick of butter inside turkey. Rub ¼ stick butter all over the turkey then salt and pepper. Place stuffed turkey in pan then pour all the Dr. Pepper into the bird and expect it to run out the neck and into the pan. Add enough water or broth to bring liquid up to 2 inches from bottom of pan.
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Tie drumsticks to the tail. Place turkey in roaster or pan breast side up and roast at 325 degrees F for about 3 hours or until done. Baste frequently, first pouring from the bottle of Dr Pepper, slowly over the bird. When all is poured, baste from the liquid in the pan, spooning over the bird at frequent intervals.
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Discard remaining brine. Pat turkey dry. Place turkey on rack in roasting pan. Stuff cavity with vegetables and remaining 4 bay leaves. Brush turkey with oil then sprinkle with remaining 1 tablespoon pepper. 3 Roast 3 to 3 1/2 hours or until internal temperature reaches 165°F (175°F in thigh). Remove turkey from oven.
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Preheat oven to 325 degrees F. Rinse turkey in cold water, pat dry. Remove neck, wing tips, giblets and simmer in small amount of water to make broth (about 2 cups). Melt butter or margarine and saute onions and celery until tender but not brown, cool. Combine bread cubes, salt, pepper, thyme and parsley.
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Brine the Turkey for 12 to 24 hours. Position the turkey in the brine, breast-side down. If the turkey isn't completely submerged in wet brine, add more water so it is covered. Tightly close the brining bag (I twist the top of the bag then use a rubber band to secure it), or secure the brining bucket lid.
