modernharvest.ca
YOUR GUIDE
Why You Should Brine Your Turkey
Smoking alone infuses flavour from the outside in while brining adds flavor to your turkey far below the surface!
Why You Should Brine Your Turkey
The salt from liquid turkey brine softens muscle fibers by denaturing meat’s proteins, allowing moisture to flow into the meat.
TUTORIAL
Brine the turkey overnight (before spatchcocking) or up to 24 hours. If your turkey is sticking out of the brine at all, make sure to rotate it at least once... Rinse + pat dry with paper towels.
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ADVICE
When you are cooking for a crowd, it is important to consider exactly how large of a turkey you will need to feed everyone! Depending on the ages- I usually like to budget about 1 or 1 1/2 pounds of turkey per person
At this point you can insert the probe of your meat thermometer into the thickest part of the turkey breast. Continue to cook your turkey until it reaches 170°F.
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Liberally coat the turkey with 2 tablespoons of olive oil or softened butter. Sprinkle on 3-4 tablespoons of seasoning and rub it in with your hands.
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ENJOY
Gone are the days of dry breast meat and unevenly cooked entrees… smoked spatchcock turkey is perfectly moist and flavorful, taking less time to cook and leaving more precious oven space for other holiday sides.