TURKEY CLUB
Provided by Aaron McCargo Jr.
Categories main-dish
Time 6h5m
Yield 4 servings
Number Of Ingredients 31
Steps:
- In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.
- Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.
- Preheat the oven to 350 degrees F
- Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.
- Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.
- Combine all the ingredients and mix well.
DADDY'S GAME CHANGING TURKEY WITH QUICK PAN GRAVY
Provided by Sunny Anderson
Time P1DT16h30m
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.
- In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.
- Preheat the oven to 400 degrees F.
- Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.
- Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
- Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.
BIG DADDY'S BRINE RECIPE - (4/5)
Provided by tru21
Number Of Ingredients 6
Steps:
- Ice to cool the brine down Let your Turkey meat marinate in the brine over night
BIG, BRINED HERBY TURKEY
Provided by Anne Burrell
Categories main-dish
Time P1DT15h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days.
- The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.
- In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!
- Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil.
- Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.) Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.
- Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat. Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy.
BIG DADDY'S HOMEMADE PASTRAMI
Provided by Aaron McCargo Jr.
Categories main-dish
Time 16h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
- In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
- Preheat the oven to 300 degrees F.
- On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.
More about "big daddys brine recipe 45"
RECIPES — THE ORIGINAL BIG DADDY'S DISH
Web 1. Place kidney beans in a Dutch oven. Cover with water 2 inches above beans, and let soak 8 hours. Drain beans; rinse thoroughly, and drain again. 2. Sauté bacon in Dutch …
From bigdaddysdish.com
From bigdaddysdish.com
FANS OF GUY FIERI: BIG DADDY'S BBQ SMOKED TURKEY
Web Dec 23, 2009 Step 1: Thaw a 12 to 15lb turkey in the refrigerator Step 2: Make your brine, let cool. Place turkey in brine and submerge for minimum 18 hours. Step 3: Remove …
From guyfieri.blogspot.com
From guyfieri.blogspot.com
BIG DADDY'S COOKING WITH ATTITUDE
Web Combine all in a saucepan and gently warm until the salt has dissolved. Brine should be refrigerator chilled when used. To get it to the proper temperature quicker, dissolve the …
From bigdaddyskitchen.com
From bigdaddyskitchen.com
BIG DADDY'S COOKING WITH ATTITUDE - BIGDADDYSKITCHEN.COM
Web Big Daddy's Cooking with Attitude : Smoked Turkey Breast. This method works perfectly for a 5-7 lb. Turkey breast. The meat will practically melt in your mouth. If you use a dry rub …
From bigdaddyskitchen.com
From bigdaddyskitchen.com
CLASSIC BRINE FOR POULTRY AND PORK - BIG DADDY'S KITCHEN
Web Brine solutions vary according to the chef's preference and they are often infused with herbs and spices, the flavors of which wind up being transferred to the meat during brining. …
From bigdaddyskitchen.com
From bigdaddyskitchen.com
EASY TURKEY BRINE RECIPE - NATASHASKITCHEN.COM
Web Nov 7, 2023 How to Brine a Turkey. Combine – Place the sugar, salt, peppercorns, 1 gallon of water, and fresh herbs into a container large enough to hold your brine and submerge your turkey (or use a brining …
From natashaskitchen.com
From natashaskitchen.com
BIG DADDYS RECIPES | MY SPECIALTY, BEEF BRISKET
Web Dec 24, 2013 Take the chips of your choice, soak them in water and place them in the smoker for about 1 hour. This will give it a perfect smoke ring. The last step is very …
From bigdaddysrecipes.com
From bigdaddysrecipes.com
PICKLING BRINE - BIG DADDY'S KITCHEN
Web Mix the vinegar, water and salt in a pot and bring to a boil. Put the garlic, peppercorns, cloves and chiles in a quart jar (reduce the spicing proportionally for a smaller jar) and …
From bigdaddyskitchen.com
From bigdaddyskitchen.com
HOW TO DEEP-FRY A TURKEY FOR THANKSGIVING - THE NEW YORK TIMES
Web Nov 14, 2023 Roast those gravy parts the same day, or buy a turkey candle. The turkey needs to rest from at least a half-hour, or as much as two hours, to keep moisture in. …
From nytimes.com
From nytimes.com
FIRST TIME COOKING A TURKEY? THIS RECIPE PROMISES A JUICY ROAST WITH ...
Web Nov 16, 2023 Rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Tie legs together with …
From npr.org
From npr.org
HOW TO BRINE A TURKEY THE RIGHT WAY - MARTHA STEWART
Web Nov 14, 2022 Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in …
From marthastewart.com
From marthastewart.com
HONEY AND THYME-BRINED TURKEY BREAST
Web Bruce Aidells, comes this recipe for the tastiest turkey I've ever eaten. The secret to the wonderful flavor, as well as the tender, juicy meat, lies in the brining, that magical …
From bigdaddyskitchen.com
From bigdaddyskitchen.com
THE ULTIMATE GUIDE TO BRINING TURKEY | CHEFSTEPS
Web Nov 9, 2023 Using advanced spreadsheet technologies, our brine engineers have finagled a spreadsheet that gives you the correct amount of salt and/or sugar and/or water to …
From chefsteps.com
From chefsteps.com
BIG DADDY'S COOKING WITH ATTITUDE - BIGDADDYSKITCHEN.COM
Web Printer Friendly Big Daddy's Southwestern Brine The flavor of the chiles and cumin will permeate the meat during the brining process. Delicious! Combine all in a saucepan and …
From bigdaddyskitchen.com
From bigdaddyskitchen.com
SMOKED TURKEY — BIG DADDYS BBQ PIT
Web Nov 19, 2020 · 2 Gallons of water · 2 Cups of Turkey Brine by Rodelle · 1 Granny Smith Apple · 1 Medium Sweet Onion · 6 Fresh Garlic Cloves · 3 Celery Stalks · 2 bunches of …
From bigdaddysbbqpit.com
From bigdaddysbbqpit.com
BIG DADDY JAY'S COLLARD GREENS - RECIPE - COOKS.COM
Web Sep 5, 2022 Recipes fun! BIG DADDY JAY'S COLLARD GREENS. Wash collards and cut off large stems; cut into 1-inch strips. In a large stock pot, brown onion and ham hocks in …
From cooks.com
From cooks.com
THE ULTIMATE THANKSGIVING TURKEY BRINE - PATIO DADDIO BBQ
Web A good time guideline is 45 minutes per pound. Method Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach. Make the …
From patiodaddiobbq.com
From patiodaddiobbq.com
ICE CREAM | BIG DADDY'S ICE CREAM
Web Here at Big Daddy's we're serving the best homemade ice cream to Southern Maine! Here at Big Daddy's we're serving the best homemade ice cream to Southern Maine! top of …
From bigdaddysicecream.com
From bigdaddysicecream.com
BIG DADDYS RECIPES | SMOKED TURKEY
Web Jun 22, 2014 WELCOME TO BIG DADDY’S RECIPES; Posted on June 22, 2014 by [email protected]. Smoked Turkey. ... There are plenty of recipes that have you soak it …
From bigdaddysrecipes.com
From bigdaddysrecipes.com
You'll also love