Maple Bourbon Brine Food
MAPLE BRINED TURKEY
Provided by The Hearty Boys
Categories main-dish
Time 6h30m
Yield 1 (20-pound) turkey; 15 to 20 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
MAPLE BOURBON BRINED TURKEY LEGS
Steps:
- In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.
- After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.
- In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.
MAPLE BOURBON BRINE
Make and share this Maple Bourbon Brine recipe from Food.com.
Provided by Ross deBoss
Categories Pork
Time 8h
Yield 6 1/4 quarts, 3 serving(s)
Number Of Ingredients 7
Steps:
- boil all to dissolve. chill to temp of ribs before adding meat.
Nutrition Facts : Calories 458.1, Fat 2.6, SaturatedFat 0.2, Sodium 37777.9, Carbohydrate 111.2, Fiber 1.4, Sugar 96.5, Protein 1.9
BOURBON-BRINED CHICKEN
Make and share this Bourbon-Brined Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the brine: in a large nonreactive bowl combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, mustard seeds, coriander seeds, and 4 cups water; whisk until salt and brown sugar dissolve.
- Trim any sinews or excess fat off the breasts; rinse breasts under cold running water, then drain.
- Place the chicken breasts in a large zip-lock plastic bag; add in the brine.
- Let breasts brine in the refrigerator for 2-3 hours, turning breasts twice so they brine evenly.
- Set up grill for direct grilling and preheat to high-if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run grill on high until you see smoke; if using a charcoal grill, preheat it to high, then toss all of the wood chips on the coals.
- When ready to grill, drain the brine off the chicken and blot the breasts dry with paper towels; discard brine.
- Lightly brush both sides of the breasts with the melted butter; brush and oil the grill grate, then arrange chicken breasts on the hot grate, placing them on a diagonal to the bars.
- Grill the breasts for 2 minutes, then rotate them a quarter turn to create an attractive crosshatch of grill marks.
- Continue grilling the breasts on that side for 2 minutes longer.
- Turn breasts over and grill until cooked through, 4-6 minutes longer, again rotating them after 2 minutes to create grill marks.
- **The total cooking time will be 8-10 minutes, depending on the thickness of the breasts.
- Test for doneness-poke a breast in the thickest part with your finger; it should feel firm to the touch; or to be safe, you can insert a thermometer in one end-170° is done.
- Transfer grilled breasts to a platter and serve at once with your favorite barbecue sauce.
Nutrition Facts : Calories 349.9, Fat 8.9, SaturatedFat 4.3, Cholesterol 113.9, Sodium 7231.1, Carbohydrate 15.6, Fiber 1, Sugar 13.4, Protein 40.3
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