APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING
I have used this recipe for many years. It makes a turkey fall-apart moist every time.
Provided by Godiva Goddess
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g
BRINED TURKEY BREAST WITH MAPLE GLAZE
This recipe comes from Cuisine at Home. The turkey is well seasoned and moist. I used the insert for my crock pot to brine the turkey. It was the perfect size. The breast should be done in approximately 2 hours. The time given does allow for brining for 2 hours and 2 hours cooking time.
Provided by PaulaG
Categories Turkey Breasts
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Stir the kosher salt and brown sugar into hot water until dissolved.
- Mix in apple juice and ice.
- Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
- Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
- After the first hour begin basting the breast with the maple-butter glaze.
- Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
- Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.
Nutrition Facts : Calories 553.1, Fat 23.8, SaturatedFat 8.1, Cholesterol 189.1, Sodium 5870, Carbohydrate 21.7, Fiber 0.1, Sugar 20.2, Protein 59.7
APPLE CIDER TURKEY BRINE
Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.
Provided by AngelinaLaRue
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.
Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g
APPLE AND HERB BRINE FOR TURKEY
A mixture of sweet and savory flavors makes this brine a good choice for preparing the holiday turkey. The Herbs De Provence really adds some depth to the brine. It enhances the taste of the bird without overpowering. Make sure that you rinse the turkey well after brining to remove excess salt.
Provided by bakedapple42
Categories Whole Turkey
Time 35m
Yield 1 pot full of brine, 1 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients (except olive oil and butter) in a large pot and bring to a boil.
- Turn off heat and let the brine cool completely.
- Place a cleaned turkey (giblets removed) breast-side down into the brine. You can brine it right in the pot if it fits, or in a brining bag.
- Refridgerate turkey in brine for 16 - 24 hours.
- Remove turkey from brine and rinse really well to remove excess salt from surface of the bird. (All the good brine flavor will be inside the meat).
- Pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird.
- Roast your turkey according to your directions. (I roast mine in a roasting bag.).
MEAN CHEF'S APPLE BRINE
Make and share this Mean Chef's Apple Brine recipe from Food.com.
Provided by Bekah
Categories Apple
Time 50m
Yield 6 quarts
Number Of Ingredients 9
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-SPICE BRINE FOR TURKEY BREAST
This is the recipe I developed for a turkey breast destined for my stove-top smoker. I'll never make another turkey breast without using this method. It was so moist and flavorful! UPDATE: Just smoked a large turkey breast on the stove top using an enamel roasting pan, with lid. I made a small tray of aluminum foil for the wood chips and placed at one end on the bottom of the roaster . Placed a sheet of heavy duty foil on top of wood chips as a drip tray (turned up corners to catch juices). Then placed a small rack (I used a collapsible steam basket) on top of the foil to hold the meat. Once smoke started, I placed the roaster lid on top and then crimped heavy duty foil over the top. Worked perfectly! Besure to run the vent on the stove or open a window slightly. The smell within the house was heavenly!
Provided by Galley Wench
Categories Turkey Breasts
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
- Bring to a boil and stir until sugar is dissolved.
- Remove from heat and add water and allow to cool.
- Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
- Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
- Refrigerate for 3-4 hours.
- PREPARE STOVE-TOP SMOKER:.
- Add 2 tablespoon Alder wood to bottom of stove-top smoker.
- Line drip tray with foil and spray.
- Remove turkey from brine and place on rack.
- Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
- Follow stove-smokers manufacture instructions for smoking poultry.
Nutrition Facts : Calories 108.2, Sodium 14160.3, Carbohydrate 27.8, Fiber 0.1, Sugar 26.5, Protein 0.2
APPLE BRINE FOR TURKEY
This is a very simple brine for turkey to insure that you have a moist turkey once you roast it. It isn't full of spices, allowing you to season your turkey with fresh herbs, etc while you roast it. I use it in combination with Recipe #267634 267634. I haven't included the overnight brining time in the cook and prep time, since the turkey is just hanging out by itself in the cooler. I use a brining bag that I get at my local grocery store...basically a huge ziplock with a double zipper seal. Food.com wouldn't accept "brining bag" as an ingredient, but you have to have a food quality bag to brine in.
Provided by breezermom
Categories Apple
Time 10h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94, Fat 0.3, SaturatedFat 0.1, Sodium 11336.9, Carbohydrate 23, Fiber 0.4, Sugar 19.1, Protein 0.3
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