Applespicebrineforturkeybreast Recipes

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING

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.

APPLE-SPICE BRINE FOR TURKEY BREAST

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.

APPLE SPICE TURKEY BRINE

Steps:

• Gather the ingredients.
• Pour apple and orange juice into a large pot over medium heat. Add the salt, brown sugar , cloves, and nutmeg.
• Bring to a boil, and then simmer for 15 minutes over medium heat until salt and sugar are completely dissolved.
• Remove from heat and allow to cool to room temperature (at least 40 to 60 minutes). After the mixture has sufficiently cooled, add the cold water.
• Place poultry in a large plastic container or a large stockpot. Pour the brine over top . Brine poultry covered for at least 1 hour per pound in the refrigerator.
• Thoroughly rinse all the brine from the turkey before cooking. Pat turkey dry inside and out and apply with rub of choice. Cook meat as directed.​

BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE

Steps:

• Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
• Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
• While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
• 6 tablespoons Spanish paprika
• 2 tablespoons cumin seeds, ground
• 1 tablespoon mustard seeds, ground
• 4 teaspoons fennel seeds, ground
• 4 teaspoons coarsely ground black pepper
• 2 teaspoons kosher salt
• Whisk together in a bowl.
• Sour Orange Sauce:
• Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
• Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.

STEVE'S APPLE BRINE FOR TURKEY

Steps:

• Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
• Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
• Pour cold apple juice into cold spice mixture and stir until combined.

CRANBERRY APPLE ROASTED TURKEY BREAST

Steps:

• Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
• Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
• Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
• Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.

HONEY-APPLE TURKEY BREAST

Steps:

• Preheat oven to 325°. In a small saucepan, combine apple juice concentrate, honey and mustard. Cook over low heat 2-3 minutes or just until blended, stirring occasionally., Place turkey breast on a rack in a foil-lined shallow roasting pan; pour honey mixture over the top., Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°, basting with pan juices every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS

Steps:

• Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
• Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
• In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.

APPLE & HERB ROASTED TURKEY

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

ROASTED TURKEY BREAST WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter a 13" x 9" baking dish.
• Sprinkle the turkey with salt and pepper and half of the sage.
• In a large skillet, melt the butter over high heat.
• Brown the turkey for 2 minutes per side or until golden.
• Remove the pan from the heat and transfer the turkey to the prepared baking dish.
• Let the pan cool slightly.
• Bake the turkey in the oven for 25 minutes.
• Meanwhile, return the pan to medium heat.
• Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes, until the onion is softened.
• Add the apples and cook, stirring, for 2 minutes, until the apples start to soften.
• Whisk the flour into the milk and stock, then stir into the pan.
• Bring to a boil, then reduce the heat and simmer, stirring, for 3 minutes or until slightly thickened.
• Stir the lemon juice into the sauce and season to taste with salt and pepper.
• Pour over the turkey in the dish.
• Bake for 20 minutes longer or until the turkey is no longer pink inside and meat thermometer registers 170 degrees F.
• Let the turkey stand for 5 minutes before slicing.

SLOW-ROASTED TURKEY WITH APPLE GRAVY

Steps:

• Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
• Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
• Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
• Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
• Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
• Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
• Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
• When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.