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Barbecue Brine For Deep-Fried Turkey

12 servings


Barbecue Brine

E7 qt of water
E1 cup of bourbon or whiskey
E2 cups of kosher salt
E1 cup of brown sugar
E2 cups of barbecue sauce
E1 cup of apple cider vinegar
E10 each of juniper berries
E4 each of bay leaves
E1 tbsp of black peppercorns
E6 cloves of garlic, peeled and sliced

Barbecue-Brined Turkey Torta

E3 tbsp of peanut oil
E1 each of onions, julienned
E1/4 tsp of salt
E2 tsp of black pepper, freshly ground
E2 each of Poblano chile, roasted, peeled, seeded, and julienned
E1/4 cup of Chipotle in adobo sauce
E6 cups of turkey meat, cooked and shredded
E6 each of bolilo or other soft rolls
E12 tbsp of mayonnaise, mixed with your favorite peanut butter and hot sauce to taste
E6 each of lettuce leaf
E12 each of tomato slices

Fried Turkey, Grape, and Peanut Salad with Sherry Dressing

E2 lbs of deep-fried turkey, diced
E1 lb of seedless grapes, cut in half
E2 cups of celery, sliced
E1/2 cup of green onions, sliced
E1/2 cup of fresh parsley, chopped
E1 1/2 cups of mayonnaise
E1/2 cup of sherry, medium dry
E1/8 cup of lemon juice
E1/16 cup of sugar
E1/2 tsp of salt
E1 tsp of pepper


    Barbecue Brine

    1. Combine half the water with the salt, sugar, and dry seasoning in a stainless-steel pot; bring to a boil.
    2. Skim any surface foam from the top and remove from the heat; chill to room temperature.
    3. Add the whiskey, vinegar, barbecue sauce, and the remaining water.
    4. Add the turkey to the brine and let sit for up to 48 hours.
    5. Remove the turkey from the brine at least 2 to 3 hours prior to cooking; let it dry completely on a rack.
    6. Discard the brine. Proceed with deep-frying the turkey.

    Barbecue-Brined Turkey Torta

    1. Heat the oil in a small skillet over medium-high heat.
    2. Sauté the onion with the salt and pepper until translucent.
    3. Add the poblano, chipotle adobo sauce, and turkey; stir well and cook until just heated through.
    4. Split open the bolillo rolls and spread the inside with the mayonnaise.
    5. Line one side with lettuce and the other with the tomato slices.
    6. Spoon in the warm turkey mix, press together, and serve.
    7. Serve with pickles or spicy chips. Yield: 6 sandwiches.

    Fried Turkey, Grape, and Peanut Salad with Sherry Dressing

    1. Combine the turkey, grapes, celery, peanuts, green onions, and parsley.
    2. Combine the mayonnaise, sherry, lemon juice, sugar, salt, and pepper and add to the turkey mixture; toss well.
    3. Garnish with the remaining peanuts.
    4. Use as an entrée, sandwich filling, or in pastry as an appetizer.
    5. If possible, dress the salad at the last minute to keep the celery and peanuts crunchy.

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

Estimated Nutritional Information