November is here, and with Thanksgiving quickly approaching, it's time to start planning your holiday feast. As the centerpiece of the meal, the turkey is the star of the show. If you're feeling overwhelmed and unsure how to create the perfect brine, don't worry. We've got you covered with these recipes that will leave you with the most succulent turkey you've ever tasted. Our signature spice blend is the key to a juicy and flavorful bird. With just a few simple steps, you'll be winning Thanksgiving.
During the dry brining process, the salt draws out moisture from the turkey, which is then reabsorbed along with the flavors of the other seasonings. This results in a turkey that is not only more flavorful but also juicier, as the reabsorbed moisture helps to keep the meat moist during cooking.
BOURBON BARREL TURKEY DRY BRINE RECIPE
Turkey brining will help you cook the tastiest turkey you’ve ever had.
INGREDIENTS:
- 4 1/2 tsp whole cumin seeds
- 4 1/2 tsp Bourbon Smoked Paprika
- 1 1/2 tsp Bourbon Smoked Chili Powder
- 3 tbsp Bourbon Smoked Sugar
- 1 tbsp ground sage
- 4 1/2 tsp Bourbon Smoked Sea Salt
- 2 1/2 tsp Bourbon Smoked Pepper
METHOD:
- Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
- Allow cooling for 5 minutes, then grind in a clean coffee grinder or mortar and pestle.
- Combine remaining ingredients, mixing well.
- Rub turkey with the dry rub and allow to sit in a refrigerator for 2-3 hours or overnight before proceeding to roast or smoke the turkey.
Note* this rub would also be excellent on a whole chicken.
This Bourbon Barrel Turkey Brine is the perfect combination of Bourbon Smoked flavors. Brining a turkey overnight in a solution of salt and water ensures a moist and flavorful turkey. When you add smoked spices to the brine, the resulting roast is also infused with a subtle character all its own.
BOURBON BARREL SMOKY, SAVORY TURKEY WET BRINE
Delicious wet brine perfect for your Thanksgiving turkey.
INGREDIENTS:
- 1 gallon vegetable broth or water
- 1 cup Bourbon Smoked Salt
- 1/2 cup Bourbon Smoked Sugar
- 1 tbsp Bourbon Smoked Pepper
- 1/2 tbsp whole allspice
- 1 gallon ice water (extra ice if storing in a cooler)
METHOD:
- In a large stockpot, add the vegetable broth, salt, sugar, and spices. Bring to a boil over high heat, stirring to dissolve the salt. Remove from heat and allow to cool completely. This step can be done 1-2 days ahead.
- Using a large pot or clean bucket that will top the turkey, pour the brine into your chosen container.
- Add 1 gallon of heavily iced water and stir. Submerge the turkey, breast side down, into the brine.
- Store in the refrigerator, overnight, if you have room. You may also put the container into a large cooler and surround with ice.
- The next day, remove from brine, drain and pat dry well with paper towels before proceeding to roast the turkey.
Not only is this a tasty take on a Thanksgiving Turkey brine recipe, it's a flavorful alternative to roasted turkey. The Bourbon Smoked Citrus Pepper is a perfect seasoning for turkey. Plus frying the Thanksgiving Turkey is quick and easy to prepare - Leaving more time for entertaining and Bourbon!
BOURBON SMOKED CITRUS PEPPER BRINED & DEEP FRIED TURKEY
Ingredients:
- 6 quarts hot water
- 5 pounds ice
- 1 pound kosher salt
- 1 pound Bourbon Smoked Sugar
- ¼ cup Bourbon Smoked Citrus Pepper
- 4 bay leaves
- 1 large bunch fresh thyme
- 2 large sprigs rosemary
- 1 13-14-pound turkey
- 4 gallons peanut or sunflower oil
Tools and Equipment:
Turkey Frying Rig – Frying pot, burner, and propane tank
Container that will hold the brine and turkey fully submerged (a 5-gallon drink cooler or stockpot)
For the Bourbon Smoked Citrus Pepper Brine:
• In a large pot, place hot water, kosher salt, Bourbon Smoked Citrus Pepper, herbs and Bourbon Smoked Sugar.
• Stir until the salt and sugar dissolve completely.
• Add the ice and stir until the mixture is cool.
• Gently lower the turkey into the container.
• If necessary, weigh down the turkey to ensure that the turkey is fully immersed in the brine.
• If using a cooler, cover and set in a cool, dry place –
If using a stockpot, refrigerate –
For 8 to 16 hours.
Deep Frying Method:
- Remove the turkey from the brine, rinse and dry thoroughly inside and out.
- Allow the turkey to sit at room temperature for at least 30-minutes prior to cooking.
- On a safe, flat-level surface, outdoors – Place the peanut or sunflower oil into a 28-30-quart pot and set over high heat on an outside propane burner.
- Bring the oil temperature to 275-degrees F. Once the temperature has reached 275, slowly lower the turkey into the oil and bring the temperature up to 350-degrees F.
- Once the temperature has reached 350-degrees F, if needed, lower the heat to maintain a temperature of 350-degrees F.
- After 35 minutes, using a probe thermometer, check the turkey’s temperature.
- Once the breast reaches 155-degrees F, gently remove the turkey from the oil.
- Allow the turkey to rest for a minimum of 30-minutes before carving.
- The turkey will reach an internal temperature of 165-degrees F due to carry-over cooking.
- To determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
