Apple Cider-Brined Turkey Breast in the Big Easy Oil-Less Fryer
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- Опубліковано 29 сер 2024
- In today’s recipe we’re making a Apple-Cider Brined Turkey Breast in the Big Easy Oil-Less Fryer. We will start by brining the turkey for moisture and flavor. The next day we’ll inject the turkey breast with Creole Butter. Then, cook the turkey in the Big Easy Oil-Less Fryer.
Apple Cider Brine Turkey Recipe Ingredients
• 1/2 gallon apple cider
• 1/2 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar
• 2 teaspoons minced garlic
• 6 bay leaves
• 25 cloves
Remaining Ingredients
• 7 lb turkey breast
• Cajun Injection Creole Butter
• Sucklebusters Competition BBQ Rub to taste, more info here: www.armadillop...
Recipe Instructions
1. In a large pot, mix all of the ingredients except the turkey and Creole Butter and stir until the sugar and salt are fully dissolved.
2. Add the turkey, cover and refrigerate for 24 hours.
3. The next day, remove the turkey from the brine, pat dry with paper towels and remove any excess fat/skin.
4. Inject the turkey every 1 - 2 inches with the Creole butter.
5. Apply any remaining Creole Butter to the outside of the turkey to use as a binder.
6. Season the turkey with Sucklebusters Competition BBQ rub. Make sure to use a low-sugar content rub.
7. Preheat the Big Easy Oil-Less Fryer on high for 15 minutes.
8. Place the turkey in the Big Easy Oil-Less fryer until it reaches 165 degrees F. For this turkey the cook time was 1 hour 45 minutes.
9. Let the turkey rest for 15 minutes.
10. Serve!
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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Ima do this only with different injection. Looks great. Big easy does a great job
Big Easy rocks!
I was told not to use sugar in the fryer and I would think that apple cider would have lots of sugar in it?
The reason you were told that is because the sugar crystals in the seasoning will burn before the turkey's done. No issue with Apple cider or using a rub with low sugar or sugar cane content.
Like Biggs said, the brine and injection produces juicy turkey. Nice job.
Yup. I don't make turkey anymore without brining it.
Boil a whole turkey in Cajun seasoned water 3 minutes per pound. Remove from water and pat dry. Rub with oil and more low sugar Cajun rub if desired. Place in a cold BIG Easy cooker light the burner an brown the bird as desired. 😋 YUMMY!!!! 😋
Hey Joe, That sounds interesting. I may have to try that sometime. Thanks.
I’ve always been told a turkey boiled in crawfish boil is the best there is, but I’m too stubborn to try it.
I love my Big Easy. I’m still deciding what I want to do. This was a nice recipe, and I tasted it right along with you.
It's a fun cooker. I'm going to do a pork butt in it soon.
That's a nice cooker
It's fun to use. Great for turkey and chicken.
Love your videos Jeff! I've been using my Big Easy up here in Canada year round.
Cheers!
Thank you Chris. We really appreciate your feedback.
Looks good Jeff! The lighting worked nice.
Thanks Justin. You are up early!
My wife goes to work at 3:00 am by that time it is not worth going back to sleep when I start at 6:00
Love your Big Easy videos. I recently got one and love using it. I've got to try this recipe.
Congrats on your new cooker. We've got several new Big Easy videos planned over the next couple of months.
Can't wait for your Big Easy videos. I just got some rib hooks so I may try some baby back ribs this weekend.
Hey Jeff, Love your videos. How big was that turkey breast? I've got a 7 pounder to do and just wanted to guesstimate cooking time. Thanks!
Thanks D. This is a really old video, so If I didn't put it in the description box or mention in the video I don't remember. I don't imagine it varied it weight too much from yours.
Just a quick clarification for the brine. In the video you say 2 teaspoons of garlic but in the list below it has 2 teaspoons of ginger. Which is correct? Thanks and I love your videos!
Definitely garlic. Thanks for pointing that out. We fixed the descripton. And, thanks for the feedback!
i got a whole turkey yesterday, .50cts a pound.. gonna brine that bad boy too.
Sounds like you will be eatin' good real soon.
are you cooking this on the max heat setting ? we are gonna try one this week
Yes. Propane valve fully open.
@@Armadillopepper Thanks ! Looking forward to this
Breast was looking real juicy from the brine and injection... what temp does the BE run at or is it just a low, medium and high setting... Thanks!
My version has a continuous dial. I run it all the way open. Mine runs 300ish or so. You can put the wire lid on it and get it hotter.
Would an injection of about 1/3 Louisiana hot sauce to 2/3 melted margarine work just as well? It seems like it would.
Sounds good to me, but I'd expect you'd get kick and some color change in the meat.
For a 16 lb turkey, would you double the brine ingredients?
Hi Zane, the important ratio to keep is 1 gallon of liquid, 1 cup Kosher salt and 1/2 cup brown sugar. If you have to double the water to cover your turkey, then double the Kosher salt and brown sugar.
@@Armadillopepper Thank you!!
I just bought the Big Easy last week, Wanted to cook our turkey in it for Thanksgiving, I had a 16 lb turkey, cleaned and thawed, injected it with butter. put it on at 7am Thanksgiving morning giving it plenty of time to cook, rest and serve by noon, well it turns out I must have gotten a lemon, Cooked it on high the whole time. it was still raw on the bottom at 1pm (6 hours later) we had to finish it up in the oven, not sure what happened for it to not cook evenly but I called and they are sending me a replacement fryer. I sure hope the next one works like yours does, if not I will be getting a refund. any ideal what is wrong with my fryer?
Assuming you didn't have any propane flow issues, sounds like it is not heating to full temp. Suggest dropping an exter al thermometer temp probe in it. Temp should be 325+ depending on outside temperature.
If cold weather takes longer. Bird probably not thawed completely. Invest in meat thermometer and go by it only,t but use 10 mins per # as guideline for checking on the turkey
@@davide2586 Definitely needs to be thawed, but with or without a good thermometer, outside temp impacts total cook time. When it is cold out, you can expect longer cook times.