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Bourbon Brined Salmon Recipe Sweet Savant

13th June - the Day of St. Anthony - is a special day for Padua, Italy. A large procession carrying the relics and the statue of the saint takes to the streets of the city. A mass is served at the Basilica of St. Anthony hourly. On 15th February each year, Padua celebrates the Festa della Lingua.

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Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down. Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion. Place turkey in bag, add 1 cup of bourbon to the inside cavity of.

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Remove brine from refrigerator and add bourbon. Squeeze orange juices into brine, and then add the wedges/peels. Add chopped onion and garlic. Stir together. Step 3. Place meat of choice in a gallon-size zip-top bag or brining bag. Pour brine into bag, making sure to include all pieces of herbs, oranges, onion, and garlic. Seal and refrigerate.

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Your penchant for bold flavor largely determines how much bourbon enters the brine, but start with a general guideline of 3/4 cup bourbon per 16 cups of water. Place all ingredients, including the.

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Bring to a boil over medium heat, and cook until sugar is completely dissolved. Stir in remaining ingredients. Cut pork into manageable pieces — approximately fist-sized — and place in a deep bowl. Pour brine over the pork. Add 4 cups of water, or until meat is just covered in liquid. Cover and refrigerate overnight.

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Directions. In a large stock pot, bring all ingredients to a simmer for 10 minutes. Cool to, at least, room temperature. Brine whole raw turkey for 24 hours minimum. Leave all of the veggies and spices in the brine with the turkey.

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Step 6: Make the Glaze. To make the brown sugar bourbon glaze for your Traeger smoked turkey, gather the following ingredients: bourbon, brown sugar, butter, and soy sauce. In a saucepan, combine these ingredients and bring them to a simmer over medium heat. Stir frequently and let it simmer for about 4 to 5 minutes.

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When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. 350 ˚F / 177 ˚C. 8. Insert the probe into the thickest part of a turkey breast. Place the turkey directly on the grill grates and close the lid. Roast the turkey until the internal temperature reaches 165℉, 2-3 hours.

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In a large saucepan, mix the apple cider, maple syrup, kosher salt, peppercorns, rosemary, cinnamon stick, and orange zest. Bring the mixture to a boil, then turn the heat down to medium and allow it to simmer for 5 minutes. Remove the pan from the heat, set aside, and allow the mixture to cool completely.

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1. Prepare the brine. In a large stockpot or container, combine the bourbon, water, salt, brown sugar, garlic, onion, bay leaves, peppercorns, thyme, and rosemary. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Reduce heat to low and simmer for 5 minutes. 2.

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Refrigerate until needed. Remove the turkey from the brine. Pat the turkey with paper towels to dry; season liberally with Big Green Egg Savory Pecan Seasoning and place into the refrigerator for 3-4 hours. Set the EGG for indirect cooking with the convEGGtor at 350°F. Prior to placing the turkey on the EGG, add the smoking wood chips or chunks.

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Step 1. For the brine: Line a large mixing bowl or clean bucket with a 2-gallon resealable plastic food storage bag or a large brining bag; add the water, apple juice, bourbon, brown sugar, salt.

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Step 2: make the brine. Before smoking the turkey on the Traeger, it has to soak in the bourbon brine. Bring the water to a boil and add the cinnamon sticks, cloves, bay leaves, salt, and brown sugar. Allow these flavors to steep in the hot water. Remove the turkey brine from the heat and add the bourbon.

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Directions. Mix all ingredients in a Rouses Brine Kit Bucket, stirring to dissolve ingredients. (You can also use a large stockpot.) Remove giblets and packaging from turkey and discard (or save for another use). Place the turkey in the brine and seal the bucket. Add more water if needed to ensure turkey is fully submerged.

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FOR THE BRINE: Bring 2 quarts of water to a boil in a large stock pot. Remove from heat and stir in the kosher salt, brown sugar, maple syrup, black peppercorns, cloves, allspice, cinnamon stick and bay leaves. Stir until the salt and sugar are completely dissolved and let it rest for 15-20 minutes.

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To start, boil 6 cups of water. Meanwhile, set out a large mixing bowl. Combine the brown sugar, salt, and bourbon, cinnamon sticks, peppercorns, allspice, bay leaves, and garlic. Pour the boiling water over the sugar mixture. Stir well to dissolve the salt and sugar.