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
APPLE TURKEY BRINE
We are in love with this simple turkey brine. It's one of the best we've ever used. The turkey comes out moist and lightly salted with an underlying sweetness. It has hints of spice, citrus, apple, and herbs that are so expertly balanced you'd swear it was prepared by a 5-star restaurant chef. If you want to try a new outstanding...
Provided by barbara lentz
Categories Marinades
Number Of Ingredients 13
Steps:
- 1. In a large pan combine salt, sugar, and 1 quart of water.
- 2. Bring to a simmer and simmer until salt and sugar is dissolved. Turn off heat and let cool.
- 3. Add the remaining ingredients to the cooled brine.
- 4. Cover with plastic wrap and refrigerate until cold.
- 5. Place the turkey in a container large enough to hold the turkey and brine.
- 6. Pour the cold brine over the turkey.
- 7. If there is not enough brine to cover the turkey add more water.
- 8. Cover and brine for 24 hours.
- 9. Remove the turkey and rinse well.
- 10. Then dry.
- 11. Now the turkey is ready to roast.
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
HONEY-APPLE TURKEY BRINE
Go the extra mile by brining your turkey overnight in this lightly sweetened brine. You'll end up with the juiciest, most flavorful turkey ever and maybe even a bellyache from eating too much! The brine also works well on chicken. This makes enough for a 14- to 16-pound turkey.
Provided by France C
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
- Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 49.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7616.8 mg, Sugar 44.6 g
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
GRILLED APPLE-BRINED TURKEY
Producing a juicy, amber-colored turkey infused with flavor is possible with this apple juice turkey brine. You won't regret planning for the long marinating time. This tasty turkey is worth every minute. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.
Nutrition Facts : Calories 473 calories, Fat 23g fat (6g saturated fat), Cholesterol 210mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
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APPLE BRINED TURKEY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 12Calories 693 per servingCategory Mains
- To prepare brine, combine apple juice, brown sugar, salt, garlic, bay leaves, cloves and ginger in a large non-reactive saucepan. Bring to boil and cook, stirring frequently, until sugar and salt are dissolved. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; cool completely.
- Combine apple juice mixture and water in a 5 gallon (20 L) food-safe non-reactive container, such as an unchipped enamel canner.
- Remove neck and giblets from turkey cavities and reserve for another use. Submerge turkey in brine. As turkey will float, weigh it down using a plate with a jar of water on it. Keep turkey submerged completely. Cover container and refrigerate for at least 8 hours, but no longer than 16 hours.
APPLE SPICE SMOKED TURKEY BRINE - HEY GRILL, HEY
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4.9/5 (29)Calories 116 per servingCategory Main Dish
- Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. Once the brine is fully chilled, pour over your turkey. Nestle the sliced apple and onion in the brine around your turkey. Brine in a container that can keep the turkey fully submerged in the brine.
- Keep your turkey and brine below 40 degrees F during the entire brining process. Brine your turkey for approximately 1 hour per pound of turkey.
- Once your turkey has been in the brine for long enough, remove from the brine and rinse gently, both on the inside and the exterior of the bird. Pat completely dry and drizzle with a little cooking oil or melted butter for a crispier skin. You don't need to add any additional salt or seasoning to the exterior of the turkey before grilling or smoking. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine.
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