Sliced Apple Brine

Aug 24, 2010 | Recipes, Turkey Frying

Ingredients:

  • 1 gal. Water
  • 2 ½ cups Salt
  • 2 qt. Cider
  • 4 qt. Apple juice
  • 2 cups Brown sugar
  • 8 ea. Cinnamon stick
  • ½ oz. Peppercorns
  • 10 ea. Cloves
  • Bay leaves and thyme to taste
  • 2 ea. Onions, peeled and cut in large pieces
  • 2 ea. Apples, cut in large pieces

Instructions:

Bring the water, cider, and apple juice to a boil; add the salt and brown sugar. Turn off the heat and let it sit for a few minutes; skim any foam off the top. Add the remaining ingredients and chill over ice or in a sink with cold water to 40°F to 45°F. Add the turkey to the brine and let rest overnight. Agitate in the morning to speed up the brining process. Brine for 1 to 2 days. Rinse with water and dry for at least 2 hours. Deep-fry the turkey according to directions.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

 


Apple-Brined Turkey Sandwich with Celery Root and Apples in Creamy Mustard Dressing

Ingredients:

  • 1 gal. Water
  • 2 ½ cups Salt
  • 2 qt. Cider
  • 4 qt. Apple juice
  • 2 cups Brown sugar
  • 8 ea. Cinnamon stick
  • ½ oz. Peppercorns
  • 10 ea. Cloves
  • Bay leaves and thyme to taste
  • 2 ea. Onions, peeled and cut in large pieces
  • 2 ea. Apples, cut in large pieces

Instructions:

Bring the water, cider, and apple juice to a boil; add the salt and brown sugar. Turn off the heat and let it sit for a few minutes; skim any foam off the top. Add the remaining ingredients and chill over ice or in a sink with cold water to 40°F to 45°F. Add the turkey to the brine and let rest overnight. Agitate in the morning to speed up the brining process. Brine for 1 to 2 days. Rinse with water and dry for at least 2 hours. Deep-fry the turkey according to directions.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.