In a pot large enough to fit the turkey and brine, bring all of the brine ingredients except the turkey to a boil. Remove from the heat and let cool. Once the brine has reached 40°F, submerge the ...
Legendary Chef Hans Aeschbacher of the Chicago Cut Steakhouse shows Wendy Snyder and Jarrett Payton how to make a smoked turkey, and how to carve it properly! Here’s the recipe from Chef Hans! Be sure ...
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