If you’re smoking your bird early tomorrow morning, it’s time right now to get the cold water brine going to make that bird moist and delectable.
Brit chef who’s in Memphis now, Roger Watson, worked two years in Gordon Ramsay at Claridges restaurant in Mayfair, London. Michelin-starred.
Here’s the Turkey brine recipe from Watson that Ramsay created at Claridge. A bit of time and trouble, but worth it.
11-13 LB Turkey
Ingredients:
16 cups water
3 cups apple cider
3/4 cup coarse sea salt
1/4 cup brown sugar
3 cinnamon sticks
6 whole cloves
2 celery sticks
3 carrots
1 whole orange sliced
1 lemon sliced
3 bay leaves
Bunch of parsley
3 sprigs thyme
3 sprigs oregano
1 garlic clove sliced in half
1 whole onion peeled, quartered
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon chili powder
4 CUPS OF ICE after all of the above BOILS
DIRECTIONS:
Mix all of the above in large pan, bring to boil, stirring to dissolve. Remove from heat, and add ice to cool down, stir.
Submerge whole Turkey in liquid brine (seal in bag, ice around bag in a cooler to keep the turkey safe cool temp) for 12-18 hours.
Remove Turkey and pat dry with paper towels. Air dry in fridgeovernight before smoking.
Good luck! 165 degrees white meat 175 dark meat she’s done! Indirect heat at 300 or so. Some go 225, low and slow.
E5
Brit chef who’s in Memphis now, Roger Watson, worked two years in Gordon Ramsay at Claridges restaurant in Mayfair, London. Michelin-starred.
Here’s the Turkey brine recipe from Watson that Ramsay created at Claridge. A bit of time and trouble, but worth it.
11-13 LB Turkey
Ingredients:
16 cups water
3 cups apple cider
3/4 cup coarse sea salt
1/4 cup brown sugar
3 cinnamon sticks
6 whole cloves
2 celery sticks
3 carrots
1 whole orange sliced
1 lemon sliced
3 bay leaves
Bunch of parsley
3 sprigs thyme
3 sprigs oregano
1 garlic clove sliced in half
1 whole onion peeled, quartered
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon chili powder
4 CUPS OF ICE after all of the above BOILS
DIRECTIONS:
Mix all of the above in large pan, bring to boil, stirring to dissolve. Remove from heat, and add ice to cool down, stir.
Submerge whole Turkey in liquid brine (seal in bag, ice around bag in a cooler to keep the turkey safe cool temp) for 12-18 hours.
Remove Turkey and pat dry with paper towels. Air dry in fridgeovernight before smoking.
Good luck! 165 degrees white meat 175 dark meat she’s done! Indirect heat at 300 or so. Some go 225, low and slow.
E5
