​BRINING A TURKEY TO INFUSE MOISTURE AND FLAVOR

​The secret to perfect poultry lies not just in how it’s cooked, but how it’s prepared. A dry rub will usually suffice for pork and beef, but when it comes to poultry, sometimes it pays to think beyond the surface. By using a simple turkey brine you’ll keep the skin crisp and the meat tender, juicy and flavorful.

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WHAT IS A TURKEY BRINE?

Simply put, a turkey brine is what locks flavor and moisture into the meat before you cook it. A basic turkey brine would just be water and salt, but you can infuse extra flavor by adding other ingredients.

WHY YOU SHOULD BRINE YOUR TURKEY

Brining your turkey is a crucial step in the cooking process. A brine achieves two things that are key to making the most of your turkey – moisture and flavor.
The salt concentration in water triggers a chemical reaction so that the liquid will slowly enter the cells of turkey meat, bringing all the added flavor from the herbs in with it. Once the salt has entered the meat, it retains moisture and flavor throughout the cooking process. The longer the bird sits in the brine, the more flavorful your turkey will be – up to a point. Leaving it too long will make it overly salty and negatively affect the texture. Never brine your bird for more than 24 hours.

HOW LONG TO BRINE A TURKEY

​The general rule of thumb for brining is about 1 hour per pound of turkey, with 24 hours the maximum you should brine any bird. No matter how you flavor your brine, it's critical that the brine temperature is below 40 degrees Fahrenheit when you add the turkey, and throughout the entire brining process, so make sure to clear some room in your fridge.
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 If you want guaranteed great flavor, our Orange Brine & Turkey Rub Kit definitely won't disappoint. That kit is also included with our Turkey Blend hardwood pellets as well. If you opt to make your own brine, here are the three main ingredients that you’ll want to use:

BRINE LIQUID

Keeping your bird’s moisture content as high as possible before smoking, roasting or cooking is essential to a perfectly juicy outcome with these options:

• apple juice
• cider
• orange juice
• beer
• wine
• rice wine vinegar
• apple cider vinegar
• chicken stock

Use caution when adding liquids such as vinegar, wine, or soy sauce, as the acid or salt content can greatly affect the flavor profile, saltiness or texture of the finished product. Never replace all of the water in a recipe with these liquids; rather, think of them as an accent or additional flavoring. No matter which liquid you use, you'll want to make sure your turkey is fully submerged so that all of the meat will be flavorful. To plan ahead, a good rule of thumb is to use as much liquid by weight as you have meat. See our recipes below for quantities.
The type of liquid you choose should pair well with the overall flavor you’re craving.

• For a simple or classic savory flavor, stick with water, beer, or stock.
• To give a nice accent of sweetness, you can top off your brine with a few cups of vinegar, juice, maple syrup, or wine.
• Spirits always pair well with easy turkey brines. Our maple-brined turkey recipe calls for bourbon, and some Traeger reviewers have mentioned adding a cup of whiskey enhanced the flavor of our Traeger Brine Kit!


• BRINE SALT


• Salt is the most essential part of any brine - wouldn't be a brine without it. Any salt will work here but keep in mind that not all salts are created equal. Table salt is a very small crystal, where sea salt or kosher salt are more coarse. Due to smaller crystals, 1 cup of table salt weighs more than 1 cup of kosher salt which means that your brine will be more concentrated if you use table vs. kosher. The different types of salt won't create much of a difference in the flavor profile but could change the salinity of your brine.
• Turkeys absorb salt really well, so dissolving salt in your brining water achieves two key things – flavor and tenderization. Be aware though, that the longer the bird brines, the saltier it will be, so don't let it sit for too long. Just remember the basic rule of thumb, which is half cup of salt for every gallon of water, and one hour of brining time per pound of turkey. And don't forget to account for the extra salt when using other liquids such as stock.


• HERBS AND SPICES


• It’s really easy to get creative with what you toss in, and hard to go wrong.

Poultry flavored with herbs, spices, and fruits are a match as old as time. You’ll want to make sure to add some of the following to your brine:

• rosemary
• peppercorns
• bay leaves
• garlic
• thyme
• apples
• brown sugar
• celery
• carrots
• parsley
• onions
• juniper berries
• orange/orange peel
• lemon/lemon peel

Tip from the Pro: "A typical brine for me would consist of rosemary, thyme, bay, peppercorn, garlic, brown sugar, orange, and lemon. - Nichole Dailey Chef de Cuisine at Traeger HQ.

THE SECRET TO GOLDEN SKIN

While the turkey brine helps moisten the meat, the skin needs to be nice and dry in order to get that crispy finish.

1. When you remove the bird from the brine, remember to let the cavity drain well. Rinse the bird and pat it dry. Dry skin = golden skin.
2. Let it rest. If you have the time after letting it brine overnight in the fridge, you can also let it air dry in the fridge one more night. Place the bird on a baking sheet lined with a cooling rack so the bird is elevated and not sitting in liquid (remember: dry skin = golden skin) and let it air dry overnight. The skin will air out, while retaining the bird's internal moisture.
3. Cooking the bird evenly is key. A pellet grill is ideal because you can control the temperature and it’s designed to circulate hot air – no need to worry about tying up the wings and thighs!
4. For extra crispy skin, start cooking the bird covered in foil at a low temperature, and then take the foil off to cook at 375 degrees Fahrenheit.
5. Whatever you do, make sure the meat is fully cooked. Due to carryover cooking, we recommend pulling your bird off the grill at 5-10 degrees F below the target finished temperature. As the bird rests the internal temperature will rise, level out, then begin to drop as it cools. When it levels out is where you want to hit your target temp. If you were to pull it at 165 degrees F exactly, it could rise as much as ten degrees during the rest resulting in a sad, overcooked bird. For a finished turkey it's best to aim for 165 degrees F in the breast and 175 in the thigh. Use caution when taking the internal temp to stay away from the bones as this will give you innaccurate reading.
6. Let it rest. While your bird is cooking, the protein fibers tense up expelling moisture. Letting your bird rest prior to carving, allows all those juices to redistribute and make their way back into the protein fibers as they relax. Carving immediately after cooking just spills all those flavorful juices and hard work across your cutting board. We recommend at least 20-30 minute rest for the best results.

Whether you’re making a bare-bones brine or going for an all-out flavor assault, make sure you have everything you need before the big day arrives. We have the brine kit, rubs, tools and hardwood pellets you need to make a next-level turkey. You can also find out more about creating the ultimate Thanksgiving feast, including recipes and tips & tricks, here.

  
3 TURKEY BRINE RECIPE IDEAS
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If you ever want to mix it up or reinvent Thanksgiving, try out some of the following variations.

HONEY ROASTED WHISKEY TURKEY BRINE

Sugar is just one of many tools at your disposal. Toss in a cup of your favorite whiskey or bourbon along with 8 ounces of honey or maple syrup per gallon of water for a more robust sweet flavor. For a classic zest, pair that combination with some fresh garlic, sage, and bay leaves.

TERIYAKI WHISKEY TURKEY BRINE

​You can also add your favorite fruit juice to sweeten the deal. It might be a sin to put pineapple on pizza, but who says you can’t pair it with turkey? Slice up some peaches, pineapple, fresh ginger, green onions, soy sauce, and rice vinegar for a teriyaki-style whiskey turkey brine. Instead of whiskey, you can also try a sweet bourbon or a dark rum.
Note: if you’re going heavy on the soy sauce, be sure to reduce how much salt you mix into the brine.

SWEET AND SOUR EASY TURKEY BRINE

Mix in a jar of apricot jam or preserves, some chopped onion, and a touch of honey or mirin for the sweet; plenty of wine, lemon juice, and/or vinegar for the sour. Give it some zest with grated citrus peel and a generous amount of fresh garlic and ginger.
Turn up the heat with your favorite fresh chopped peppers and chiles, but be mindful that the longer it brines, the hotter it gets.

COOKING BRINED TURKEY ON A PELLET GRILL

We believe the most special, impressive, and delicious way to cook a turkey is to use a pellet grill. Smoking turkey in a pellet grill not only gives you that wood-fired juicy flavor, but it's also a simple process that will give you more room for side dishes.
If you have a Traeger, you can grill, smoke, bake, roast, braise, and barbecue all your Thanksgiving favorites right in your backyard. Veggies and other roastables can be placed on the grill around the turkey and on upper grill grates. A Traeger works just like a convection oven, so you can bake pies on it too. Everything you make on a Traeger will be infused with incredible wood-fired flavor.
We have a complete guide on how to cook a Thanksgiving turkey to learn more about cooking times and temperatures. For smoking on a Traeger, Turkey by Rob Cooks suggests putting the turkey on the Traeger at 180 degrees Fahrenheit for two hours, 225 degrees for another hour, and then finish at 325 degrees.

COOKING BRINED TURKEY IN THE OVEN

Roasting your Thanksgiving masterpiece in the oven is the most popular and conventional. But chances are turkey isn’t the only thing you’re cooking for the holidays, and it could use some good wood-fired flavor more than that sweet potato casserole.
For crispier skin, cover your turkey with foil and bake at 375 to 400 degrees Fahrenheit until the internal temperature reaches 155 degrees. Then uncover and cook at 450 degrees until the temperature clears about 160 when it’s time to take it out of the oven and let it rest.
Cooking times vary depending on the oven and size of the bird, but you can figure it will be about 15 minutes per pound roasting at 325 degrees Fahrenheit. When you take the temperature, make sure your thermometer is entering a thicker cut of meat, such as the breast.
Take a look at a few Traeger turkey recipes for the best inspiration and techniques — we recommend starting with our Traditional Thanksgiving Turkey, Herb-Roasted Turkey, or Ultimate Smoked Turkey.

​INGREDIENTS

• 2 Rack baby back pork ribs
• 1/3 Cup yellow mustard
• 1/2 Cup apple juice, divided
• 1 Tablespoon Worcestershire sauce
• To Taste Traeger Pork & Poultry Rub
• 1/2 Cup dark brown sugar
• 1/3 Cup honey, warmed​

 
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• 1
  If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• 2
  In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
• 3
  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours.
• 4
  After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
• 5
  Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
• 6
  Return the foiled ribs to the grill and cook for an additional 2 hours.
• 7
  Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
• 8
  Let the ribs rest for a few minutes before serving. Enjoy!


• ​PREP TIME
• 15Minutes
  
  COOK TIME 6 Hours
  
  SERVES 6 - 8 People
  
  
  
  
  
  

We are pleased to announce our newest line the Napoleon Gas Grilles. We Know that some of you like the conenience cook on gas so we would like to offer our customers what they need and want.

We have six models to choose from in our inventory:

ROGUE® XT SERIES
Beauty, performance and durability
just got bigger. GO ROGUE.

Rogue XT 625 SIB Propane
Stainless Steel
69,000 BTU's
5 Burner
935 sq. in. Total Cooking Area 
Cast Iron Grids
15 Year Limited Warranty
MSRP $1,099.00

Rogue XT 425 SIB Propane
Black
51,000 BTU's
3 Burner
665 sq. in. Total Cooking Area
Cast Iron Grids
15 Year Limited Warranty
MSRP $799.00

Rogue XT 425 Propane
Stainless Steel
42,000 BTU's
3 Burner
570 sq. in. Total Cooking Area
Cast Iron Grids
15 Year Limited Warranty
MSRP $699.00

ROGUE® SERIES
Beauty, grilling performance and durability.
Stand out from the crowd, GO ROGUE.

​Rogue 525 Propane
Black
48,000 BTU's
4 Burner
710 sq. in. Total Cooking Area
Cast Iron Grids
15 Year Limited Warranty
MSRP $699.00

Rogue 425 Propane
Black
42,000 BTU's
3 Burner
570 sq. in. Total Cooking Area
Cast Iron Grids
15 Year Limited Warranty
MSRP $599.00

Rogue 365 Propane
32,000 BTU's
2 Burner
495 sq. in. Total Cooking Area
Cast Iron Grids
15 Year Limited Warranty
MSRP $499.00

We also have Covers & Cleaning Brushes.


TOP FIVE THINGS TO DO WHEN YOU GET A NEW NAPOLEON 
So you bought a new grill. It’s assembled and you have gathered all of the ingredients for the perfect barbecued meal. The steaks are standing by, and so is your family. But wait! Before you light that grill for the first time you need to make sure that you do these Top Five Things When You Get a New Napoleon. Patience is a virtue, and completing these tasks will ensure the best grilling experience possible, as well as longevity for your beautiful grill.


BEFORE YOU ‘QUE
These top five things – besides reading the manual - should be done on your grill before you ever season a steak. Doing these things ensures your warranty and can add years to the life of your grill and form good grill maintenance habits.


1. ELECTRODES
Whether you assembled the grill or the dealer you bought it from did, always make sure that the electrodes are seated securely in their connectors. You will find electrodes on your grill under the control panel for the most part, but you may also see them inside the grill cabinet. Double check under the control panel and remember to make sure that the power cord to the grill is plugged in too – if it has one.

Ensure the wires are securely in the connectors
2. BURNERS
Make sure that all burners are seated properly in the valve. A bump in the road or a rough delivery can dislodge this important part of your grill. A quick look under the sear plates to make sure that the burners are in their housing correctly will make sure you’re ready to grill a lot faster.

If correct the valve will look like this
3. PERFORM A LEAK TEST
This task should be done twice a year no matter if your grill is older or used, and especially the first time you use your brand new grill. Brush each connection where you will have gas flowing with a 50/50 mixture of water and dish soap. This includes at the propane tank, or natural gas connection, the flex connection tube, burner connections, and side burner connection. If you see bubbles form, make sure that those connections aren’t cross-threaded and then tighten them.

4. SEASON THOSE GRIDS
I know it’s tempting to “do it next time” because, let’s face it, you worked hard to get your grill set up and you want those steaks NOW! However, seasoning your grids is a very important part of your grill maintenance and will make those steaks come out even better. Rub your grids, on both sides, with a high-temperature fat, like vegetable shortening, lard, or palm oil. Heat your grill to a high temperature – 400°F to 500°F – and let the grids bake for 15 to 30 minutes. The fats will bond to the cast iron or stainless steel cooking grids. With repetition of this exercise every 4 to 6 grilling sessions, you will create a nonstick surface. We have more information about

5. GAS MASTER
​Become a gas master. Remember some patience when starting the grill for the first time. The air in the lines needs to be purged by the propane or natural gas before you can light the grill. Make sure that your propane tank is open, or that the natural gas supply is on. Slowly turn the control knob on the grill that is closest to the gas source, allowing the gas to flow for a few seconds before attempting to ignite. It may take a couple of tries, but once you have the first burner lit, and the rest will light easily so that you can season those grids for the first time before you grill.

 
April 12, 2020
 
Easter 2020 turned out to be a tragic day for many families. A deadly tornado outbreak tore across the South destroying hundreds of homes & businesses and leaving numerous towns with widespread, severe damage. There were more than 60 reports of tornadoes on that Easter Sunday. In one community everything seemed to be destroyed but a concrete safe room still stood.
 
 
Our Hausner Concrete Safe Rooms and Storm Shelters are 100% made in Oklahoma. These safe rooms/storm shelters meet FEMA EF5 requirements and are engineered to withstand an EF5 tornado. For over 50 yrs. Hausner has been a leader in the design, manufacturing and installation of precast concrete products. Being based in Oklahoma they understand the term “Tornado Alley”. 
 
Why is Oklahoma in Tornado Alley? Because the Great Plains allow cold air from the Arctic to stream south as warm, humid air comes up from the Gulf of Mexico. When cold air clashes with warm, moist air, supercell tornadoes can form.
 
What size of safe room/storm shelter do I need to purchase? FEMA recommends 5 square feet of floor space to stand in the shelter while you wait for the storm to pass. However, you will need additional space for chairs, pets, or for an emergency kit with all your essentials like food, water, flashlight, radio, etc.
 
We have swiftly become one of Oklahoma’s highest volume storm shelter and safe room dealers due to our easy hassle-free process and multiple locations. We carry several different sizes and styles to fit your needs. Our safe rooms and storm shelters have a 10 year warranty against leakage. Financing is available with approved credit. Stop by one of our locations or call us at 580-886-2345 for the most current pricing.
 
 

​You can finance just about anything these days, even T-shirts from your favorite boutique! Although many have never thought of “financing” a graphic tee, it is a pretty popular option right now! We are not in the T-shirt selling business, but we will give you one with the purchase of a mower, and we have financing available for ALL credit types! 

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If you have great credit, you can walk in to just about any store and select what you want with no worry about if you’ll be approved or not! For these customers, we are able to offer ZERO % interest on mowers and low interest rates on all other products we carry. We have partnered with many different lenders to help our customers secure the financing they need!



If your credit is on the mend or you have just started to establish credit, we can help you too! With lenders that look at more than just your credit score, things like paying your bills on time and a steady source of income can get you approved. The greatest majority of our lenders report your payments, helping you continue to improve your score! 



We understand that things happen and some of our customers need a no credit check option, and we have more than one lender for these customers! While you may not be able to purchase a fancy new mower with no credit check, you can purchase any of the buildings we offer! Your investment will not only serve its intended purpose but with on time payments, it will help build your credit and repair your score.


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We are excited to be able to offer our customers so many financing options! If you are in the market for a portable building, carport, garage, well house or insulated building, chicken coop, greenhouse, storm shelter, safe room, mower, handheld lawn equipment, or even a Traeger grill, we have lending opportunities for you! Give one of our friendly sales staff a call today, or stop by one of our five locations, and let us help you choose a lender for the items you need!

One product that serves every season in Oklahoma is an All Steel carport! 

Nobody likes scraping ice off of their windshield first thing in the morning, nor do they want to burn their hands or rear end on the blazing hot interior.  A carport is a solution to this problem! 

Springtime in Oklahoma brings possibly the greatest threat to vehicles that are not parked under a cover……. H A I L!  Even the smallest hail can cause a ton of damage in a short amount of time. In 2014 State Farm statics show that 33,790 claims were made for hail damage with 2.4 billion being paid out in claims. YIKES!

All Steel offers many carport options.  From a single carport, starting at $995.00, to covers large enough for each family member’s car, up to 30’x51’.  Need something larger than that? No problem, ask about our Truss style buildings.

Regular (rounded) roof and A-Frame roof styles are available for carports under 36’ long. If you wish to have a building longer than 36’ it is recommended to go with an A-Frame Vertical roof.
Some customers prefer the A-Frame Vertical roof for buildings smaller than 36’ in length. 

    Automobiles are not the only thing we cover! We sell just as many RV and tractor covers as we do carports! With heights up to 16’, we are able to cover just about anything!  Many customers choose to enclose one end and/or partially enclose the sides. We are happy to customize your building to fit your needs.


“Cowports” (yes, you read that right!) are very popular too! 
Have you ever seen a carport in the middle of the field and thought that it was an odd placement? Farmers have found that a simple carport, with proper anchors and supports, can serve as shade and relief from brutal Oklahoma weather. 

 
Proper Anchors and supports are the keys to your building frame lasting for many years in the Oklahoma wind. The type of anchors you will need depend on the ground you will place your building on. Standard, free, anchors are included with the purchase of any All Steel carport. Concrete and asphalt anchors are available if this is the type of floor your building will have.
Mobile home anchors are recommended for any building that will be installed on grass, dirt, or rock.

For added protection, and a 20-year wind warranty on the frame of the building, our customers can combine the suggested anchors, 3’ braces, and supports. Supports are bolted to the frame and buried 3’ deep, with a seventy-pound bag of cement. In Oklahoma, we know one thing about the wind…. It comes sweeping down the plains! Supports are highly recommended! 

Our sales staff are always happy to answer any questions you may have. Stop by one of our five locations, or give us a call, for a quote! 

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“U-Haul is an American moving equipment and storage rental company, based in Phoenix, Arizona, that has been in operation since 1945. The company was founded by Leonard Shoen in Ridgefield, Washington, who began it in the garage owned by his wife's family, and expanded it through franchising with gas stations.”   Wikipedia

Moving across town, across the state, or across the country, U-Haul is the most widely known option. Offering vehicles that range from a 10’ moving truck to a 26’ moving truck that can hold the contents of a three to four-bedroom home. Cargo and utility trailers are available as well, to pull behind your vehicle or a U-Haul truck. 

Not sure what size truck you will need? No worries! Your local U-Haul dealer can suggest a vehicle for you based on the size of your home! 

Car hauling options are also available with U-Haul. The most commonly rented equipment is the tow dolly. This is a low-cost option for front wheel drive vehicles. If you are traveling a long distance,the auto transport is the better option.  We do suggest calling one of our locations to verify that U-Haul will allow your towing combination before making the drive to one Woodward, Canton or Weatherford. 

The most frequent question we are asked is “What will I need to rent a truck?” 
The obvious answer is your personal information and your drivers license. We also need to know where you are moving to, any extra miles you anticipate driving, and we will need two references. If you are renting a car towing device, we will need to know all of the details of the vechile you will be towing, as well as towing with.

Although cash is accepted as a form of payment, you will be required to leave a refundable deposit. Debit and credit card users will not require a deposit. 

Trucks are rented with a daily and per-mile rate.  Cargo trailer, utility trailer, tow dolly, and auto transport are calculated per day and the estimated miles that the equipment will travel.

Need a U-Haul but not local? Give us a call, we can still make the reservation for you! That’s right, we can do it all over the phone! We will give you the details of where to pick up your equipment, it is truly that simple!!  

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