Apple Brine Recipes

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APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING



Apple Brine for Turkey the Night Before Cooking image

I have used this recipe for many years. It makes a turkey fall-apart moist every time.

Provided by Godiva Goddess

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 5

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

Steps:

  • Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
  • To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g

APPLE BRINE FOR TURKEY



Apple Brine for Turkey image

This is a very simple brine for turkey to insure that you have a moist turkey once you roast it. It isn't full of spices, allowing you to season your turkey with fresh herbs, etc while you roast it. I use it in combination with Recipe #267634 267634. I haven't included the overnight brining time in the cook and prep time, since the turkey is just hanging out by itself in the cooler. I use a brining bag that I get at my local grocery store...basically a huge ziplock with a double zipper seal. Food.com wouldn't accept "brining bag" as an ingredient, but you have to have a food quality bag to brine in.

Provided by breezermom

Categories     Apple

Time 10h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 garlic cloves, minced
1 turkey, 15 to 17 lbs
ice

Steps:

  • Combine the apple juice, water, and salt in a large stock pan, Heat and stir until the salt has dissolved completely and the liquid looks clear. Add the garlic and remove from heat.
  • Allow the brine to cool completely.
  • Wash your turkey thoroughly, removing the neck and giblets so the brine can get to the interior of the bird. Save the neck and giblets for gravy or stock.
  • Place some ice in the bottom of a cooler (large enough to hold your turkey. Place the turkey in your brining bag, and place upright in your cooler. Pour the brine over the turkey, and seal the bag securely, removing any excess air so the turkey is totally submerged and covered with the brine. Pour more ice in the cooler so that your turkey will stay cold overnight.
  • When you are ready to roast your turkey, remove it from the brine, and rinse the turkey again. Pat the turkey dry, and season your turkey as you prefer.

Nutrition Facts : Calories 94, Fat 0.3, SaturatedFat 0.1, Sodium 11336.9, Carbohydrate 23, Fiber 0.4, Sugar 19.1, Protein 0.3

APPLE-SPICE BRINE FOR TURKEY BREAST



Apple-Spice Brine for Turkey Breast image

This is the recipe I developed for a turkey breast destined for my stove-top smoker. I'll never make another turkey breast without using this method. It was so moist and flavorful! UPDATE: Just smoked a large turkey breast on the stove top using an enamel roasting pan, with lid. I made a small tray of aluminum foil for the wood chips and placed at one end on the bottom of the roaster . Placed a sheet of heavy duty foil on top of wood chips as a drip tray (turned up corners to catch juices). Then placed a small rack (I used a collapsible steam basket) on top of the foil to hold the meat. Once smoke started, I placed the roaster lid on top and then crimped heavy duty foil over the top. Worked perfectly! Besure to run the vent on the stove or open a window slightly. The smell within the house was heavenly!

Provided by Galley Wench

Categories     Turkey Breasts

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups apple cider
2 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt
4 -6 garlic cloves, sliced
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon black peppercorns

Steps:

  • In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
  • Bring to a boil and stir until sugar is dissolved.
  • Remove from heat and add water and allow to cool.
  • Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
  • Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
  • Refrigerate for 3-4 hours.
  • PREPARE STOVE-TOP SMOKER:.
  • Add 2 tablespoon Alder wood to bottom of stove-top smoker.
  • Line drip tray with foil and spray.
  • Remove turkey from brine and place on rack.
  • Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
  • Follow stove-smokers manufacture instructions for smoking poultry.

Nutrition Facts : Calories 108.2, Sodium 14160.3, Carbohydrate 27.8, Fiber 0.1, Sugar 26.5, Protein 0.2

APPLE BRINE



Apple Brine image

Brining is a great way to make a lean cut of pork juicier. The sugar in the brine caramelizes on the surface of the pork when grilled. Yummy! Great grilled as is, or use with recipe #318386. Cooking time is marinating time. From Dinosaur Bar B Q.

Provided by princessmommie

Categories     Pork

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 quart water
1 quart apple juice
1/2 cup kosher salt
1 cup maple syrup
1 1/2 teaspoons thyme
1 1/2 teaspoons black peppercorns
3 bay leaves
3 garlic cloves, crushed
1 jalapeno pepper, sliced in half and seeded
2 tablespoons apple cider vinegar

Steps:

  • Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the fridge before using.
  • Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before grilling, or using in a recipe.
  • Makes enough for 4-6 pounds of pork.

HONEY-APPLE TURKEY BRINE



Honey-Apple Turkey Brine image

Go the extra mile by brining your turkey overnight in this lightly sweetened brine. You'll end up with the juiciest, most flavorful turkey ever and maybe even a bellyache from eating too much! The brine also works well on chicken. This makes enough for a 14- to 16-pound turkey.

Provided by France C

Time 1h25m

Yield 12

Number Of Ingredients 14

4 cups water
1 cup kosher salt
1 cup honey
1 large red apple, cored and thinly sliced
1 medium onion, quartered
3 cloves garlic, crushed
3 large bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
1 tablespoon black peppercorns
8 cups apple cider
4 cups ice
1 cup apple cider vinegar

Steps:

  • Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
  • Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 49.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7616.8 mg, Sugar 44.6 g

APPLE-BRINE



Apple-Brine image

Categories     Marinate     Apple     Brine     Chill     Kosher     Boil

Yield makes enough for 4 to 6 pounds of pork

Number Of Ingredients 10

1 quart water
1 quart apple juice
1/2 cup kosher salt
1 cup maple syrup
1 1/2 teaspoons thyme
1 1/2 teaspoons black peppercorns
3 bay leaves
3 cloves garlic, crushed
1 jalapeño pepper, sliced in half and seeded
2 tablespoons apple cider vinegar

Steps:

  • Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the refrigerator before using.
  • Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before using in a recipe.
  • Brining Pork Chop
  • The new leaner style pork is missing something-fat. That great old conveyor of flavor and succulence has been bred right out of the loin meat of my favorite critter. Lean meat may be healthier, but I found that eating a pork chop was just not worth tiring my jaws out. That changed when I got turned on to brining. During the process the protein strands in the meat unwind and then get tangled up with other unwound strands, allowing them to trap moisture inside these new little webs. This results in juicier meat with better texture after cooking. Things get even better if you add some sugar to the brine, which boosts the caramelized flavorof the grilled surface of the meat. Give it a try and see for yourself how adding a brining step to your pork prep will have you lickin' your chops again.

APPLE CIDER BRINE



Apple Cider Brine image

Make and share this Apple Cider Brine recipe from Food.com.

Provided by PalatablePastime

Categories     Poultry

Time P1DT20m

Yield 3 1/2 quarts

Number Of Ingredients 11

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

Steps:

  • In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
  • Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
  • Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
  • Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
  • Stuff cavity with orange quarters.
  • Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
  • Pour the brine over the bird, and add an additional 2 cups of water.
  • Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
  • Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
  • Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
  • Rinse the turkey under cold water and pat dry with paper toweling.
  • Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
  • The turkey is now ready to be roasted.

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