|
Posted to rec.food.cooking
|
|
|
Apple Brined Turkey
"daisy" > wrote in message
...
> Apple Brined Turkey
>
> This apple brined turkey will get rave reviews from your guests. The
> white and dark meat are very moist. Never serve a dry turkey again.
>
> 8 lb to 16 lb uncooked turkey (not injected with a salt solution)
> Brine:
> 8 cups apple juice or cider (bottled or from frozen concentrate)
> 1 pound brown sugar (light or dark)
> 1 cup Diamond Crystal Kosher Salt (or 1/2 cup non-iodized table salt)
> 12 cups quarts cold water
> 2 cups orange juice
> 1 Tbsp ground ginger
> 15 whole cloves
> 6 large bay leaves
> 3 Tbsp crushed garlic
>
> Combine apple juice, brown sugar, and salt in a large saucepan.
> Bring to a boil, stir to dissolve sugar and salt. Boil for one minute
> and remove from heat. Cool to room temperature.
> In a large food safe container (2 to 5-gallons), combine the
> apple juice mixture with the remaining ingredients, then refrigerate to
> 40-degrees F.
> Remove giblets and neck from raw turkey and place turkey in the
> brine solution, breast side down. Place a heavy plate or bowl on top to
> keep the bird submerged, if necessary. Place container in fridge and
> brine the turkey for 24 hours.
> Discard brine solution and rinse turkey well, inside and outside.
> Pat turkey dry and air dry in fridge for about 4-hours, uncovered.
> Coat turkey with light coating of oil or butter and bake in oven
> (or smoke ,outdoors, in bbq smoker) at 325-degrees F. until thermometer
> placed in breast reads 165-degrees F (about 3-hours).
> This came from Rec Food
> From Rusty
>
> Daisy
>
> http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
>
> That is Rec Food Recipes .sorry about that.
>
|