Apple Brine Food

APPLE CIDER BRINED CHICKEN

Steps:

• Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
• Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
• In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING

Steps:

• Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
• To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

APPLE JUICE BRINE FOR CHICKEN

Steps:

• In a pot over medium heat, combine the apple juice, salt, oranges, lemon, and maple syrup. Bring to a boil.
• Turn off the heat and add in the rosemary, thyme, black peppercorns, and bay leaf. Let cool to room temperature. Refrigerate until the brine is cold.
• In a brining bag or large pot, submerge the whole chicken in the brine. Cover and refrigerate overnight. Remove from the bag before cooking, rinse the chicken, and pat it dry (including in the cavity). Cook as desired, it is great for roasting, smoking, or grilling. NOTE: The sugar in the apple juice makes the skin brown faster than usual. Halfway through cooking check to see if it needs covered with aluminum foil to prevent burning.

GRILLED APPLE BRINED PORK CHOPS

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

SPICE-RUBBED BUTTERFLIED SMOKED TURKEY RECIPE

Steps:

• At least 1 day and up to 3 days before cooking, remove the backbone from the turkey by cutting down either side of the spine with a pair of heavy-duty poultry shears. If necessary, use a cleaver or a heavy chef's knife to cut through the joints where the thigh meets the backbone. Alternatively, ask your butcher to butterfly your bird for you.
• Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. Using a sharp paring knife, cut along the top and bottom of both halves of the bone. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock.
• Lay the bird flat on a cutting board with its legs splayed out. Press down firmly on the breast to crack the bone so the turkey lies flat. Rub the skin all over with oil. Combine salt, paprika, smoked paprika, black pepper, mustard seed, coriander, cumin, cayenne, garlic powder, onion powder, sage, brown sugar, and baking powder in a small bowl and mix until homogeneous. Rub mixture over entire surface of turkey, coating it thoroughly. Transfer turkey to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least overnight and up to 3 days.
• When ready to cook, light one half chimney of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Place the turkey on the cooler side of the grill with the legs facing toward the coals. Add 4 wood chunks. Cover grill with lid vents directly over the turkey. Close bottom and top vents halfway.
• Cook turkey, adjusting vents to maintain a temperature between 225 and 275°F (105 to 135°C), adding fresh wood chunks every half hour and fresh coals a dozen at a time as necessary to maintain temperature. Cook until a probe thermometer inserted into the coolest part of the breast registers 150°F (66°C) and the legs register at least 165°F (74°C), 2 1/2 to 3 1/2 hours. Remove turkey from grill, let rest 15 minutes, carve, and serve.

APPLE CHICKEN BRINE

Steps:

• Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.

APPLE BRINED TURKEY

Steps:

• To prepare brine, combine apple juice, brown sugar, salt, garlic, bay leaves, cloves and ginger in a large non-reactive saucepan. Bring to boil and cook, stirring frequently, until sugar and salt are dissolved. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; cool completely.
• Combine apple juice mixture and water in a 5 gallon (20 L) food-safe non-reactive container, such as an unchipped enamel canner.
• Remove neck and giblets from turkey cavities and reserve for another use. Submerge turkey in brine. As turkey will float, weigh it down using a plate with a jar of water on it. Keep turkey submerged completely. Cover container and refrigerate for at least 8 hours, but no longer than 16 hours.
• Preheat oven to 425°F.
• Remove turkey from brine; discard brine. Rinse turkey under cold running water; pat dry. Secure wings with metal skewers and tie legs together using butcher's twine.
• Place turkey on a rack in a large roasting pan. Brush with melted butter.
• Roast for 30 minutes. Reduce temperature to 325°F and continue roasting, basting occasionally, until a meat thermometer inserted into the thickest part of thigh registers 175°F, about 2 1/2 - 3 hours.
• Transfer turkey to a platter and tent loosely with foil. Let stand for 30 minutes before carving. The internal temperature of turkey will continue to rise several degrees during standing. The final reading should be 180 - 185°F in the thigh and 170 - 175°F in the breast.

MEAN CHEF'S APPLE BRINE

Steps:

• bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
• Add remaining ingredients.
• Brine turkey for 24 hours.
• Quantity is sufficient for a 14 pound turkey.

APPLE BRINE

Steps:

• Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the fridge before using.
• Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before grilling, or using in a recipe.
• Makes enough for 4-6 pounds of pork.

APPLE CIDER BRINE

Steps:

• In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
• Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
• Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
• Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
• Stuff cavity with orange quarters.
• Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
• Pour the brine over the bird, and add an additional 2 cups of water.
• Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
• Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
• Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
• Rinse the turkey under cold water and pat dry with paper toweling.
• Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
• The turkey is now ready to be roasted.

APPLE BRINE FOR TURKEY

Steps:

• Combine the apple juice, water, and salt in a large stock pan, Heat and stir until the salt has dissolved completely and the liquid looks clear. Add the garlic and remove from heat.
• Allow the brine to cool completely.
• Wash your turkey thoroughly, removing the neck and giblets so the brine can get to the interior of the bird. Save the neck and giblets for gravy or stock.
• Place some ice in the bottom of a cooler (large enough to hold your turkey. Place the turkey in your brining bag, and place upright in your cooler. Pour the brine over the turkey, and seal the bag securely, removing any excess air so the turkey is totally submerged and covered with the brine. Pour more ice in the cooler so that your turkey will stay cold overnight.
• When you are ready to roast your turkey, remove it from the brine, and rinse the turkey again. Pat the turkey dry, and season your turkey as you prefer.

TURKEY BRINE

Steps:

• Combine apple cider, salt, peppercorns, allspice, cloves, and bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Cool completely in refrigerator.
• Remove giblets and neck from turkey, refrigerate until ready to use, and reserve for gravy. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and ice. Squeeze as much air out of bag as possible. twist top and secure with twist tie or tuck end so that it stays put. Refrigerate for 12 to 24 hours, turning turkey occasionally.
• Once done, remove turkey from bag, and discard brine, orange quarters, and bag. Rinse turkey with cold water and pat dry.
• Cook turkey using your favorite method.

APPLE CIDER BARBECUE PULLED PORK

Steps:

• Rinse pork roast under cold running water. In large oven bag or airtight container, combine apple cider, water, Worcestershire sauce, brown sugar, and salt. Mix until sugar and salt have dissolved. Add pork, cover, and refrigerate (overnight is best).
• When you're ready to cook your pork, preheat grill to 225 degrees F. If you have a meat injector, take some of the brine and inject it into the roast (this step is optional). Remove the roast from the brine mixture but save it for the cooking process.
• Mix the dry rub and generously cover your roast using all of it.
• Put the roast on the grill with the fat side up and cook for 3 hours. After each full hour, use a silicon brush to mop the brine liquid onto the roast to keep it moist. You can discard the brine after the first 3 hours of roasting.
• Use an aluminium foil pan or make a boat out of heavy duty aluminum foil and place the roast on top. Increase the temperature to 250 degrees F and roast until the internal temperature reaches at least 190 degrees F, about 5-6 hours total.
• Transfer the roast to a cutting board and allow to rest for at least 20 minutes. This will allow the meat to get to the ideal final temperature of 195 - 200F. Transfer any of the cooking juices in your foil to a measuring cup. When the meat is cool enough to handle, separate the tender meat from the bone and fat. Spoon off any fat that has risen to the top of the cooking liquid or use one of those measuring cups that pours from the bottom. Moisten shredded meat with cooking liquid.
• Serve with soft buns and your favorite sauce along with your favorite sides for a complete meal!

MAPLE APPLE BRINED PORK CHOPS

Steps:

• Combine the brine ingredients in a large pot and bring it to a boil over medium heat. Reduce heat and simmer for 10 minutes.
• Remove the brine from the heat. It is now important to allow the brine to cool completely.
• Place pork chops in a sealable plastic bag and pour the cool brine overtop.
• Seal the bag and place the chops in the refrigerator to marinate for 12 hours.
• Remove chops from brine and place them on a clean baking tray. Pat them dry.
• Season the pork with pepper -no salt as the brine as salted the meat already and drizzle them with olive oil. Sprinkle the chops with fresh rosemary
• Prepare a smoke pouch. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbeque burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.
• Prepare barbeque for indirect smoking AND direct cooking. Remove the grate from one burner to the far side of the grill and turn this burner on high. Place the smoke pouch here.
• Turn on the middle burner on to medium high 375F temperature. Oil the grill grate.
• Leave the 3rd burner off.
• Close the lid of the barbeque and wait for smoke.
• Place pork chops over the direct heat first and grill for two minutes per side until nice char marks are achieved.
• Shift the chops over to the far grate where there is no direct heat - the furthest point from the smoke pouch.
• Turn off the middle burner so you have one burner on with the smoke pouch and 2 burners off.
• Close lid. Adjust heat to read 220°F (104°C).
• Smoke for 30 minutes.
• Remove the meat from the grill. Tent loosely with tin foil and rest the pork chops 10 minutes.
• Serve with peach or apple chutney.

APPLE BRINED PORK LOIN WITH APPLESAUCE AND SPICY PEANUT VINAIGRETTE

Steps:

• For the Apple Brine, combine all ingredients in covered container. Refrigerate 24 hours.
• For the Pork Loin Filet, strain Apple Brine and cover loin in large pan or food storage bag. Cover and refrigerate for 4 hours. Meanwhile, combine butter, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in microwave-safe bowl.
• To make the applesauce, combine water and lemon juice in large mixing bowl. Add apples, stir to coat with lemon water; drain. Combine apples and remaining ingredients in heavy bottomed 3-quart saucepan. Cover pan and cook over medium-low heat for approximately 15 minutes until apples are softened. Remove cover and increase temperature to medium. Stir and mash apples with wooden spoon. Continue cooking and stirring until apples have caramelized; cool to room temperature. Refrigerate until ready to serve.
• Remove loin filet from brine after 4 hours and pat dry with paper towels. Microwave butter mixture for 30 seconds to melt butter. Brush seasoned melted butter over entire pork loin filet. Evenly season with remaining 1 tablespoon each salt and pepper. Let stand 30 minutes while grill is heating.
• Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F. and indirect heat zone about 275°F. Place loin filet over direct heat zone for 10 minutes, turning frequently for even browning. Move browned loin filet to indirect heat zone and cook for 20 minutes until internal temperature reaches 145°F to 160°F. Let stand 10 minutes before slicing to serve.
• Meanwhile, for the Spicy Peanut Vinaigrette, combine all ingredients in blender; pulse until well blended. Drizzle Spicy Peanut Vinaigrette over sliced pork and serve with Applesauce.

APPLE MAPLE BRINED TURKEY

Steps:

• Place 2 cups of the water and salt in a pot and bring to boil. Boil 2 to 3 minutes. Cool to room temperature, and then pour into a large, tall, stainless stock pot or sterilized, food grade pail just wide enough to hold the turkey. Stir in remaining water and all other ingredients, except turkey. Now set in the turkey, ensuring it is completely submerged in the brine. Refrigerate turkey in brine 12-18 hours, turning occasionally. Preheat oven to 325°F. Drain turkey well; discard brine. Pat the turkey dry inside and out. Place the turkey in a roasting pan. Tie the legs of the turkey together; fold and tuck wings under the body. Roast turkey, uncovered, 1 1/2 hours. Baste turkey with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices again and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer turkey to a large platter, tent with foil and let it rest until you're ready to carve, at least 15 minutes (see Recipe options). Note: If your turkey contains them, remove the neck and innards from the main cavity of the turkey before brining. Place the neck in the roasting pan when you cook the bird; discard innards unless you wish to prepare them separately. Recipe options: To make the gravy, skim fat from pan drippings. Place the roasting pan over medium-high heat. Add 3 cups of turkey or chicken stock and bring to a boil. Place the flour and 1⁄2 cup turkey or chicken stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.

APPLE SPICED TEA BRINE

Steps:

• In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
• Remove tea bags.
• Cool.
• Add washed and towel dried turkey to apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
• Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
• Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
• Proceed with grilling, frying, roasting your turkey just remember brined foods will cook quicker!

MAPLE APPLE BRINED PORK CHOPS

Steps:

• Combine the brine ingredients in a large pot and bring it to a boil over medium heat. Reduce heat and simmer for 10 minutes.
• Remove the brine from the heat. It is now important to allow the brine to cool completely.
• Place pork chops in a sealable plastic bag and pour the cool brine overtop.
• Seal the bag and place the chops in the refrigerator to marinate for 12 hours.
• Remove chops from brine and place them on a clean baking tray. Pat them dry.
• Season the pork with pepper no salt as the brine as salted the meat already and drizzle them with olive oil. Sprinkle the chops with fresh rosemary.
• Prepare a smoke pouch. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbeque burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.
• Prepare barbeque for indirect smoking AND direct cooking. Remove the grate from one burner to the far side of the grill and turn this burner on high. Place the smoke pouch here.
• Turn on the middle burner on to medium high 375F temperature. Oil the grill grate.
• Leave the 3rd burner off.
• Close the lid of the barbeque and wait for smoke.
• Place pork chops over the direct heat first and grill for two minutes per side until nice char marks are achieved.
• Shift the chops over to the far grate where there is no direct heat the furthest point from the smoke pouch.
• Turn off the middle burner so you have one burner on with the smoke pouch and 2 burners off.
• Close lid. Adjust heat to read 220F (104C).
• Smoke for 30 minutes.
• Remove the meat from the grill. Tent loosely with tin foil and rest the pork chops 10 minutes.
• Serve with peach or apple chutney.

APPLE ROSEMARY BRINED ROAST TURKEY

Steps:

• Add 4 cups (950 mL) water, salt, sugar, bay leaves, rosemary sprigs, onion, garlic, and peppercorns to a medium saucepan over medium heat. Continue heating (stirring constantly), until the salt and sugar are dissolved. Turn off the heat and stir in the ice, and then the apple cider and apple cider vinegar.
• Pour the mixture into a vessel large enough to hold your turkey (I use the biggest stock pot I have), and add the remaining 8 cups (1.9 L) of water.
• Gently slide the turkey into the brine, adding more cold water if the bird isn't fully immersed. Cover the vessel and refrigerate overnight (about 12 hours).
• The next day, preheat the oven to 325F and prepare a roasting pan large enough to hold the turkey. (If you don't have a roasting rack for the bottom of your roasting pan, you can scrunch up foil for the bottom of the pan so the turkey isn't sitting in the bottom of the pan.)
• Remove the turkey from the brine, rinse it, pat it dry, truss it, and place it into the prepared roasting pan (breast-side-up). Use your fingers to smoosh the butter onto the skin.
• Roast until the internal temperature between the thigh and the wing and the thickest part of the breast reaches 165F on an instant-read thermometer, about 3 hours 15 minutes, to 3 hours 30 minutes.
• Lightly drape a piece of foil over the turkey and let it set 15 minutes before carving.

APPLE-BRINE

Steps:

• Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the refrigerator before using.
• Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before using in a recipe.
• Brining Pork Chop
• The new leaner style pork is missing something-fat. That great old conveyor of flavor and succulence has been bred right out of the loin meat of my favorite critter. Lean meat may be healthier, but I found that eating a pork chop was just not worth tiring my jaws out. That changed when I got turned on to brining. During the process the protein strands in the meat unwind and then get tangled up with other unwound strands, allowing them to trap moisture inside these new little webs. This results in juicier meat with better texture after cooking. Things get even better if you add some sugar to the brine, which boosts the caramelized flavorof the grilled surface of the meat. Give it a try and see for yourself how adding a brining step to your pork prep will have you lickin' your chops again.

APPLE CIDER TURKEY BRINE

Steps:

• Remove the Instant Pot lid and turn on the sauté setting for 30 minutes. (30 minutes is the most you can sauté, so you'll add more time when this time is up.)
• Add the water, apples, and brown sugar to the stainless-steel inner pot with the lid off.
• Place the cloves, ginger, cinnamon sticks, pomegranate, and orange into the strainer bag, tighten the bag's strings, and place the strainer in the inner pot.
• Allow the cider to simmer.
• When the 30 minutes is up, turn on the sauté setting for an additional 10 minutes.
• When the cooking time is finished, remove the straining bag and scoop out the apples.
• Transfer the apple cider turkey brine to a deep-dish roasting pan with the turkey.
• Then oven-roast your turkey in the apple cider brine, basting the turkey with the brine pan juices every 20-30 minutes.
• You can garnish apple cider brined turkey with fresh thyme sprigs, fresh rosemary, or parsley.