#7 in Poulty seasonings
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Reddit mentions of Urban Accents Gourmet Gobbler Turkey Brine Kit, 12.75 Ounce
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Urban Accents Gourmet Gobbler Turkey Brine Kit, 12.75 Ounce. Here are the top ones.
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FOOL-PROOF FLAVOR - Brining is the secret to a perfect turkey that you've been waiting for. The salt brine naturally tenderizes and enhances moisture, unlike those salt-injected supermarket birds.EVERYTHING INCLUDED - Brining kit includes spiced brine blend, smoky peppercorn turkey rub, a heavy duty BPA-Free brine bag and step by step instructions for first time turkey roasters.MASTER THANKSGIVING - Raise your hand if you volunteered to roast the bird this year. Our preparation kit includes everything you need to impress your friends and family this holiday.SMALL BATCH CRAFTED - Made in Chicago, IL, this brine mix won the 2014 "Best Brine for Your Bird" award from FoodNetwork.com.ALL NATURAL - Made with only natural flavors and spices, Non-GMO Project Verified, and Gluten-Free blend.
Specs:
| Height | 8 Inches |
| Length | 8 Inches |
| Number of items | 1 |
| Release date | June 2022 |
| Size | 12.75 Ounce (Pack of 1) |
| Weight | 0.796875 Pounds |
| Width | 2 Inches |
Brined turkey night before smoke. Rinsed off the bird in the morning, put some olive oil on it, seasoned, and stuffed with apples. I picked up this brine kit from local supermarket for brine and seasoning https://www.amazon.com/dp/B004DQ25QY/
Smoked in chargriller offset, charcoal and apple wood. Did my best to keep the smoker at 240. The night before I went to Lowe’s and purchased a metal sheet, cut and bent it to protect the bird from any flairups in the firebox and better control smoke/temp. If you do not have this mod and use offset I highly suggest it. Was the most constant temp I ever had. (See second pic in https://www.smokingmeatforums.com/threads/help-w-mods-on-char-griller-pro.142100/ to get an idea of what it looks like). Also used a water pan to add some moisture throughout cook.
Pulled the bird off at 160, tinfoiled and let it internally cook till 165 then cut and served. It was for a friends giving and a test run for my own thanksgiving. It was phenomenal. I had no leftovers because everyone wanted to take some home. My goal was to cook a perfect bird that ruined everyone’s expectations for their real thanksgiving. My only regret was I didn’t take pics of the cuts. But, after that long smoke I was too eager to eat and forgot.
Basically a giant plastic bag. I had found a kit that has a bag that can fit up to a 24lb bird (after using it I think even bigger.) I got it at Costco, but it's also here This time I just got the big bags (check the cross sells on that item) and made my own brine.
I filled the bag and just set it in a bin in the fridge to hold it with less risk.