EASY APPLE CIDER BRINE RECIPE
If you want to make the juiciest roast turkey, chicken, or pork then check out this easy apple cider beer brine recipe to infuse flavor and elevate your next meal or holiday dish.
Provided by Bon Appeteach
Categories Grilling
Time 1h
Number Of Ingredients 8
Steps:
- In a large stock pot, add your salt, peppercorns, BBQ seasoning, and bay leaves.
- Pour in your water, beer, and smoked cider.
- Over medium high heat, bring the mixture to a boil. Once boiling reduce the heat and allow it to fully cool.
- Pour over your turkey, chicken, or pork into an appropriate container that will fully submerge the protein. Place in the fridge for 24 hours (minimum) and follow regular cooking instructions after brining.
Nutrition Facts : ServingSize 1 g, Calories 34 kcal, Carbohydrate 7 g, Sodium 2627 mg, Sugar 5 g
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 CIDER BRINE
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
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.
BEST APPLE CIDER BRINED TURKEY
This will be the BEST roasted turkey you've had, hands down! I prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing. Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour.
Provided by CooksInHeels
Categories Whole Turkey
Time 12h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine cider, vinegar, salt, and sugar; stir to dissolve salt and sugar.
- Bring to a low boil over medium heat; Add in peppercorns, sage, garlic, thyme and shallots.
- On low heat simmer for 5 minutes; remove from heat, add ice to brine mixture and set aside to cool.
- Remove the turkey from the wrapping, remove neck and giblets (set aside for giblet gravy), rinse and prepare bird by patting down with paper towels.
- 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.
- Once the brine is cooled to room temperature or less, pour the cooled brine over the bird, and add an additional cold water until bird is submerged in liquid.
- Squeeze out as much air as possible and secure with a twist-tie.
- Place the turkey, breast side down, in a roasting pan and refrigerate for 24 hours, turning over every 6-8 hours.
- 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.
- The turkey is now ready to be roasted. See cooking times for Brined turkey as it will be less than typical cooking time.
- Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour. This will be the BEST roasted turkey you've had, hands down! I even prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing.
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 CIDER BRISKET
From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in the center of the oven and heat to 325 dgrees F.
- heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
- Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
- Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
- Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
- Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.
Nutrition Facts : Calories 1574.6, Fat 125.1, SaturatedFat 49.1, Cholesterol 331.1, Sodium 303.8, Carbohydrate 30, Fiber 1.4, Sugar 18.8, Protein 77.8
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