The Best Damn Turkey Brine Ya’ll Will Ever Try


This recipe first came my way several Thanksgivings ago. Ironically a buddy of mine in college at Belmont University introduced me to what has become this recipe. He told me that his family swore by this preparation method for their Thanksgiving turkey, and when he made it the first time for our group of friends, well the rest was history. My version differs slightly from the original introduction, but hey, it wouldn’t be my recipe if I didn’t put my own dang twist on it! Well, here it goes:

THE BRINE:

2 jalapeno peppers – chunked up including seeds
2 oranges – halved and squeezed
3 cups orange juice (with pulp)
1 cup lemon juice
1 lg. white or yellow onion
1 cup light brown sugar
1 cup kosher salt
1 bunch cilantro (roughly cut up to release oils)
3-4 cloves garlic
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon vegetable oil
1 tablespoon Tennessee Rebel Rub
¼ cup cider vinegar

I typically mix one recipe of brine for a 6-8lb turkey. I have been known to make two recipes if brining a full size turkey. Exact measurements are not necessary. If you like more onion, feel free to add it, if you like more cilantro feel free to add it as well. The only ingredients that you will want to be careful about going overboard with are especially the salt and most of the other dry spices and herbs.

1.     Combine all ingredients in a large food safe bucket or large stockpot and mix thoroughly to dissolve the salt.
2.     Place turkey in the brine and also shove some of the vegies into the cavity.
3.     If turkey is not completely submerged add additional orange juice, lemon juice, or water so that the turkey is covered by at least a half inch of brine.
4.     Let the turkey sit in the brine in the refrigerator for at least 48 hours. I typically like to brine mine closer to the 72-hour mark. DEFINITELY do not brine less than 24 hours.

POST BRINE:

2-3 tablespoons of vegetable oil
5-6 tablespoons of Tennessee Rebel Rub (enough to cover entire turkey)

1.     Remove turkey from brine and pat dry. It’s ok if a few of the vegies and spices stick to the turkey.
2.     Rub turkey down with the vegetable oil so that you get a good even light coat of oil.
3.     Sprinkle Tennessee Rebel Rub all over the turkey until it is completely covered.

COOKING THE TURKEY:

My favorite methods for preparing this turkey is to smoke or grill it. But, fear not if you do not have a grill or a smoker, I have been able to achieve great results by cooking the turkey in the oven.

If grilling or smoking try to keep the grill or smoker between 300-350° F. I usually monitor the turkey until the thickest part (usually the breast) registers between 160-165° F. Depending on weather and conditions you are looking at about 2-4 hours on a grill or smoker. I typically recommend a small amount of cherry wood or some other light/fruity type wood for smoking.

If using your oven to prepare this turkey, preheat oven to 350° F. Place turkey in an aluminum pan and tent with aluminum foil. Cook turkey until it registers 160-165° F.

Once turkey has finished cooking remove from heat source and wrap with aluminum foil and let rest at least 20-30 minutes. This lets all of the juices settle and redistribute. If you need to hold your turkey longer than that place it in a small cooler and it should stay nice and warm for over an hour or longer.

Slice the turkey and watch as your guests swarm the turkey platter wolfing down this turkey. This will likely be one of the most juicy turkeys that you’ve ever eaten and I promise you it will absolutely be full of flavor.

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