Sliced Apple Brine
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.