Apple Spice Brine Food

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APPLE-SPICE BRINE FOR TURKEY BREAST



Apple-Spice Brine for Turkey Breast image

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

2 cups apple cider
2 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt
4 -6 garlic cloves, sliced
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon black peppercorns

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 SPICE TURKEY BRINE



Apple Spice Turkey Brine image

Give your turkey extra flavor with a spiced apple brine, flavored with fruit juice and spices. Brine the turkey for 24 hours for the best results.

Provided by Derrick Riches

Categories     Entree     Dinner     Spice Mix     Ingredient

Time 30m

Number Of Ingredients 7

2 quarts apple juice
2 quarts orange juice
1 cup table salt or 1.5 to 2 cups kosher salt
1/2 cup brown sugar
10 whole cloves (whole)
1 tablespoon ground nutmeg
1 gallon cold water

Steps:

  • Gather the ingredients.
  • Pour apple and orange juice into a large pot over medium heat. Add the salt, brown sugar , cloves, and nutmeg.
  • Bring to a boil, and then simmer for 15 minutes over medium heat until salt and sugar are completely dissolved.
  • Remove from heat and allow to cool to room temperature (at least 40 to 60 minutes). After the mixture has sufficiently cooled, add the cold water.
  • Place poultry in a large plastic container or a large stockpot. Pour the brine over top . Brine poultry covered for at least 1 hour per pound in the refrigerator.
  • Thoroughly rinse all the brine from the turkey before cooking. Pat turkey dry inside and out and apply with rub of choice. Cook meat as directed.​

Nutrition Facts : Calories 219 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 6074 mg, Sugar 45 g, Fat 1 g, ServingSize 2 gallons (1 portion), UnsaturatedFat 0 g

APPLE CIDER BRINE



Apple Cider Brine image

Make and share this Apple Cider Brine recipe from Food.com.

Provided by PalatablePastime

Categories     Poultry

Time P1DT20m

Yield 3 1/2 quarts

Number Of Ingredients 11

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

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 SPICED TEA BRINE



Apple Spiced Tea Brine image

Make this brine for turkey or any poultry you enjoy! Do take into consideration the nutritional facts will not be right. As for most of the brine does get washed away and discarded. Serving size depends on the size of poultry you brine.

Provided by Rita1652

Categories     Apple

Time 10h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup coarse salt or 1 cup pickling salt
1 lb brown sugar
4 oolong tea bags
2 quarts apple juice
1 inch ginger, sliced lenghtwise
10 whole allspice
10 peppercorns
2 bay leaves
10 fresh sage leaves
4 sprigs fresh rosemary
10 garlic cloves
4 quarts cold water

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!

Nutrition Facts : Calories 268.5, Fat 0.3, SaturatedFat 0.1, Sodium 11349.9, Carbohydrate 68, Fiber 0.5, Sugar 63.2, Protein 0.5

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING



Apple Brine for Turkey the Night Before Cooking image

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

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

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

APPLE CIDER TURKEY BRINE



Apple Cider Turkey Brine image

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

1 gallon water, or as needed, divided
2 cups apple cider
1 cup kosher salt
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon black peppercorns
4 cups ice cubes

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-BRINE



Apple-Brine image

Categories     Marinate     Apple     Brine     Chill     Kosher     Boil

Yield makes enough for 4 to 6 pounds of pork

Number Of Ingredients 10

1 quart water
1 quart apple juice
1/2 cup kosher salt
1 cup maple syrup
1 1/2 teaspoons thyme
1 1/2 teaspoons black peppercorns
3 bay leaves
3 cloves garlic, crushed
1 jalapeño pepper, sliced in half and seeded
2 tablespoons apple cider vinegar

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.

MEAN CHEF'S APPLE BRINE



Mean Chef's Apple Brine image

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

2 quarts apple juice
1 lb brown sugar
1 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 garlic cloves, crushed

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.

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