MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
MAPLE BRINED ROAST TURKEY
Brining a turkey whole before roasting makes the meat incredibly succulent and juicy and the generous 32 cubic foot capacity of Samsung's French Door Refrigerator (RF323) makes fitting a whole turkey alongside your everyday groceries possible. Simply slide the stockpot with the turkey in the brine into the fridge and chill for at least a day. The high-efficiency LED lighting will make it easy to find all the other ingredients, even those tucked into a corner, you need while the turkey is brining.
Provided by Food Network
Yield Serves 8
Number Of Ingredients 14
Steps:
- 1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
- 2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
- 3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
- 4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
- 5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
- 6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.
MAPLE-BRINED TURKEY
Brining, the ancient technique for preserving foods, adds moisture and flavor to poultry. Try it this Christmas season for the juiciest bird you've tasted.
Provided by BHG Test Kitchen
Time 15h20m
Number Of Ingredients 6
Steps:
- For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
- Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.
- Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
- Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.
Nutrition Facts : Calories 280 kcal, Carbohydrate 7 g, Cholesterol 101 mg, Protein 36 g, SaturatedFat 3 g, Sodium 1250 mg, Fat 11 g, UnsaturatedFat 0 g
MAPLE BRINED TURKEY
Provided by The Hearty Boys
Categories main-dish
Time 6h30m
Yield 1 (20-pound) turkey; 15 to 20 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
MAPLE-SAGE BRINED TURKEY
When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
MAPLE ROAST TURKEY
This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.
Provided by Christine L.
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 6h30m
Yield 12
Number Of Ingredients 15
Steps:
- Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
- Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
- Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
- Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
- Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.
Nutrition Facts : Calories 871.6 calories, Carbohydrate 21.2 g, Cholesterol 295 mg, Fat 43.1 g, Fiber 1.3 g, Protein 91.6 g, SaturatedFat 16.5 g, Sodium 330.9 mg, Sugar 15.2 g
MAPLE BRINED TURKEY
This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again!
Provided by wirkwoman1
Categories Whole Turkey
Time 3h15m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
Nutrition Facts : Calories 823.3, Fat 35.6, SaturatedFat 10, Cholesterol 301, Sodium 15398.2, Carbohydrate 29.6, Fiber 0.5, Sugar 25.4, Protein 90.7
MAPLE-BRINED TURKEY
Steps:
- 1. Marinate the turkey: In a sturdy 2-gallon plastic bag, combine the lemon juice, maple syrup, corn oil, shallots, garlic, thyme, bay leaves, lemon zest, and pepper. Add the turkey to the bag, squeeze out as much air as possible and seal the bag. Distribute the marinade evenly over and inside the turkey. Set the turkey, breast-side down, in a bowl in the refrigerator and marinate for 24 hr, turning occasionally. 2. Preheat the oven for 450: Position the oven rack near the bottom of the oven. Wipe off the shallots and garlic from the turkey and pat dry. Strain the marinade into a bowl, skim off the oil and reserve. Set the herbs, garlic and shallots aside separately. 3. Using your fingers, carefully loosen the turkey skin over the breasts and thighs. Mix 1 c. maple syrup and 1/2 c. olive oil. Put all but 3 T of the mixture in and around the turkey and other the skin. 4. Roast turkey, basting frequently, for at least 4 hr.
MEAN CHEF'S MAPLE BRINE
Make and share this Mean Chef's Maple Brine recipe from Food.com.
Provided by Bekah
Categories Lactose Free
Time 55m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- Combine all ingredients in large stainless steel pot.
- Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
- Rinse turkey well.
- Put turkey in cold brine.
- Use a stainless, plastic or other non-reactive container.
- Add water if brine doesn't cover bird.
- Refrigerate 2- 4 days, turning bird twice a day.
- To cook: remove turkey from brine, pat dry, brush with olive oil.
- Either grill or cook in oven.
- It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
- This completely dries out the skin to insure a crisp finish.
- DO NOT stuff turkey.
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