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Full Online Book HomeLearning KitchenPoultry - Turkey - Maple Brine
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Poultry - Turkey -  Maple Brine Post by :BeckyF3506 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1939

Click below to download : Poultry - Turkey - Maple Brine (Format : PDF)

Poultry - Turkey - Maple Brine

2 c brown sugar
1 c maple syrup
3/4 c kosher salt
3 head garlic -- cloves separated, not peeled
6 ea bay leaf
1 1/2 c fresh ginger -- unpeeled, chopped
2 tsps dried chile flakes
1 1/2 c soy sauce
5 sprig fresh thyme
3 qts water

Preparing the brine: Bring liquid to a boil. Add salt and sugar (if you are using sugar) and dissovle completely. Add herbs and seasonings. The seasonings are added to the hot liquid to extract the flavors, therefore better flavoring the meat. Cool the brine completely. To speed cooling, heat only juice, sugar and salt, then add flavorings to boiling brine mixture. Add ice water to accelerate cooling process. (It is best to make the brine the day before you plan to brine your turkey or chicken.)

When cool, put meat into a non-corrosive container and pour the brine over it. The meat must be completely covered, so use a plate to weigh it down if necessary.

Suggestion: For a turkey, place the bird inside a Reynolds baking bag and put both into a container that fits snugly around turkey and pour brine into the bag. My pot is too large for the turkey, so I place cans and bottles around the sides of the pan before adding the brine.

Remove product from brine and discard brine. Rinse lightly with tap water and pat dry with paper towels. For turkey, place turkey on plate, uncovered, in fridge for at least 12 hours before roasting. Follow roasting instructions on package. Do not stuff turkey; bake stuffing outside of bird in a casserole.
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Poultry - Turkey -  Mark Peel's Brine Poultry - Turkey - Mark Peel's Brine

Poultry - Turkey -  Mark Peel's Brine
This recipe, inspired by one of Jeremiah Towers', is enough for a 12- to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Peel also uses this recipe for roast pork and smoked fish. For a pork loin, cut all of the amounts by half; for fish or chops, cut them to 1/4. 2/3 cup salt 1/2 cup plus 2 tablespoons sugar 1/2 cup black pepper, cracked Pinch dried thyme 13 cloves 13 allspice, cracked 3

Poultry - Turkey -  Make Ahead Turkey Gravy Poultry - Turkey - Make Ahead Turkey Gravy

Poultry - Turkey -  Make Ahead Turkey Gravy
4 turkey wings (about 3 lbs.) or 3 turkey legs 2 medium onions -- peeled and quartered 1 cup water 8 cups chicken broth (canned or homeade) 3/4 cup chopped carrot 1/2 teaspoon dried thyme 3/4 cup all-purpose flour 2 tablespoons butter or margarine 1/2 teaspoon black pepper Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan. Scatter onions over top. Roast 1 1/4 hours or until wings are browned. Put wings and onions into 5-6 quart pot. Add water to pan and stir to scrape up any brown bits on bottom.