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Follow these very simple Brined Rotisserie Turkey instructions to Brine your Turkey and boost the flavour! Don't worry if you've never brined anything before; this recipe will guide you through the process, providing helpful advice along the way.
YOU WILL NEED
TOOLS
THE PREP
Let's get started! First, defrost the turkey and get all the unpleasant things out of it. Remember to save the giblets for your homemade gravy! Take note of the weight of the raw turkey. This will come in handy later when deciding how long to brine for.
Line your bucket with the brine bag next. Fold the bag's edge over the bucket's lip to prevent leakage. Place the turkey, breast side down, in the brine bag. Open one bag of Brine Mix and spoon around 1-2 cups over the bird.
Finally, add the water. Water that has been distilled or filtered is preferred. You may also use standard tap water, but depending on the overall quality of the water in your location (hardness, etc.), putting the raw bird in there for an extended amount of time may affect its quality.
THE BRINE
Pull the brine bag out of the bucket once the brine mix has been incorporated into the water. Close the top and move around to thoroughly mix. Refrigerate for 24 hours or 1 hour per pound (0.5 kg) of bird in the fridge or colder.
When the turkey has finished brining, carefully remove it from the bag. To avoid cross-contamination, dispose of the water in the bag, taking care not to splash any on your kitchen surfaces. There's no need to rinse or pat dry the turkey, but you can if you want.
THE COOK
The only thing left to do is cook the bird! And, while we're at it, try an old competition trick: reserve about 1 cup of the brine and use it to inject the turkey. Concentrate on the breast and legs, which have the most meat - they'll be so juicy you won't believe it!
The turkey should then be tied and seasoned with your favourite BBQ seasoning. Don't be concerned about missing a position. Secure the turkey on the spit, and while it's on the grill, rub in any regions you may have missed.
Smoke the chicken at 275-300°F (135-149°C) for about 2.5 hours, or until it reaches an internal temperature of 144°F (63°C).
THE REWARD
Remove your chicken from the oven when the internal temperature in the thickest parts (under the breast and in the thigh) reaches 165°F (74°C).
And now for the home run: open a bottle of Apple Habanero BBQ glaze and smother that bad boy in it. Then leave it aside for at least 30 minutes to allow the glaze to develop and caramelise into the greatest turkey you've ever tasted.
I'll see you in the next recipe!
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