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 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-BRINE
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.
APPLE SPICE BRINE
Number Of Ingredients 7
Steps:
- Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. cold water. Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the refrigerator.
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 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.
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
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