Turkey is safely done at 165☏ however, as we've discussed before, turkey tends to keep cooking for several minutes after you remove it from the heat. Get your hands on one of these and you'll see what I mean. The best part is that it comes paired together from the factory so when you turn it on, it's immediately ready to go. range is about 300 feet, big, easy to read numbers, batteries last 1800 hours, it lights up, it's splash proof and it's super easy to set the high and low alarms. This is the best product that's come out in a long time for us smokers. The receiver part of the unit goes around your neck, in your pocket or on the table next to where you are. The main part of the unit stays outside by the smoker. I monitored the temperature of my smoker and the turkey breasts with the “Smoke” thermometer by Thermoworks and I have been so impressed with this new smoking gadget! Remember that the only way to know if your turkey is both safe to eat and not overcooked is with an accurate digital thermometer. You can expect these boneless turkey breasts to take about 3.5 to 4 hours but time is not an indicator of when the turkey is done. Set the pan or rack on the smoker grate and close the door to let the cooking commence. You can also use an ordinary cooling rack for this. Place the turkey on a Weber grill pan or a Bradley rack for easy transport to and from the smoker. it just won't add anything other than a little bit of saltiness to the meat. This will also do wonders for the juiciness of the turkey. Note: if you want to make a simple brine with nothing extra, add 1 cup of kosher salt to 1 gallon of cold water and stir until the salt is dissolved. you should have a total of 1 gallon of liquid in the pitcher.Īdd 1 cup of kosher salt to this liquid and stir gently for a minute or two until the salt is completely dissolved. Add about a quart of ice and stir the ice and brine mixture to cool it down.Īdd more ice if you need to to cool it on down.įinally, to the pre-cooled brine mixture, add enough cold water to bring it up to a gallon. Simply pour the hot brine through a sieve into a gallon sized pitcher. I recommend giving it several hours at least but overnight is best. Put the “tea” in the fridge to cool down. Let the ingredients steep in the water for 20-30 minutes before removing the cover. Cover the pot and bring it just to boiling and then turn off the heat. 8-10 garlic cloves smashed with the side of a knife to release lots of flavor.Īdd 1 quart of the water, the rosemary and thyme, black pepper, red pepper flakes and garlic into a medium sized pot.1 tablespoon of course ground black pepper.You can always add ice but that dilutes it some. Get the brine made up a day or two early so it can cool down in the fridge before you need to use it.
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