Big Daddys Brine Recipe 45

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BIG, BRINED HERBY TURKEY



Big, Brined Herby Turkey image

Provided by Anne Burrell

Categories     main-dish

Time P1DT15h

Yield 8 to 10 servings

Number Of Ingredients 27

3/4 cup kosher salt
1/3 cup sugar
2 onions, diced
2 carrots, diced
3 celery ribs, diced
1 whole garlic bulb, cut in half equatorially
1/2 small bunch rosemary
1/2 small bunch sage
2 tablespoons coriander seeds
2 tablespoons fennel seeds
6 bay leaves
1 teaspoon crushed red pepper
1 15-pound fresh turkey (neck and giblets discarded)
1/2 pound (2 sticks) unsalted butter, at room temperature
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Kosher salt
2 onions, diced
2 carrots, diced
2 celery ribs, diced
4 cloves garlic, smashed
8 sprigs thyme, tied together with twine
3 bay leaves
Kosher salt
2 cups dry white wine
1 cup all-purpose flour
2 quarts chicken stock

Steps:

  • Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days.
  • The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.
  • In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!
  • Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil.
  • Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.) Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.
  • Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat. Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy.

TURKEY CLUB



Turkey Club image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 6h5m

Yield 4 servings

Number Of Ingredients 31

1/2 gallon water
2 cups salt
1 cup dark brown sugar
1 onion, sliced
2 cloves garlic, smashed
Pinch of crushed red pepper flakes
6 leaves sage
1 sprig rosemary
1 sprig thyme
6 pound turkey breast, rinsed
1/2 bag ice cubes
6 to 8 slices bacon
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon Italian seasoning
3 tablespoons salt
2 tablespoons black pepper
12 pieces wheat bread
Cilantro Mayonnaise Sauce, recipe follows
1 tomato, sliced
Lettuce leaves
1 avocado, pitted, peeled and sliced
1 cup mayonnaise
2 tablespoons freshly chopped cilantro leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Pinch coarse black pepper
1/4 teaspoon salt

Steps:

  • In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.
  • Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.
  • Preheat the oven to 350 degrees F
  • Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.
  • Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.
  • Combine all the ingredients and mix well.

BIG DADDY'S BBQ RIBS



Big Daddy's BBQ Ribs image

There's nothing left on the platter when I make these BBQ ribs for my co-workers. The spices and brown sugar make an excellent rub. -Eric Brzostek, East Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 12

3/4 cup packed brown sugar
2 tablespoons mesquite seasoning
4-1/2 teaspoons garlic powder
4-1/2 teaspoons paprika
1 tablespoon dried minced onion
1 tablespoon seasoned salt
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon pepper
1 teaspoon salt
8 pounds pork spareribs, cut into serving size pieces
3-1/2 cups barbecue sauce

Steps:

  • In a small bowl, combine the first 10 ingredients. Rub over ribs; cover and refrigerate overnight., Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs. Bake, uncovered, for 30-45 minutes or until tender, basting occasionally with barbecue sauce.

Nutrition Facts : Calories 1027 calories, Fat 67g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 2071mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 64g protein.

BIG DADDY'S HOMEMADE PASTRAMI



Big Daddy's Homemade Pastrami image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 16h30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup black peppercorns
1/4 cup coriander seeds
1 gallon cold water
1 cup kosher salt
1 tablespoon liquid smoke
5 cloves garlic, smashed
1/2 cup packed dark brown sugar
3 tablespoons pickling spice
2 bay leaves
1 (5-pound) beef brisket, trimmed

Steps:

  • In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
  • In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
  • Preheat the oven to 300 degrees F.
  • On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.

BIG DADDY'S BRINE RECIPE - (4/5)



Big Daddy's Brine Recipe - (4/5) image

Provided by tru21

Number Of Ingredients 6

1 1/2 cups of Kosher salt
1 cup of brown sugar
1/2 cup Worchestire Sauce
1/2 cup soy sauce
2 heaping of coarse ground black pepper
A gallon of boiling water to mix the ingredients

Steps:

  • Ice to cool the brine down Let your Turkey meat marinate in the brine over night

DADDY'S GAME CHANGING TURKEY WITH QUICK PAN GRAVY



Daddy's Game Changing Turkey with Quick Pan Gravy image

Provided by Sunny Anderson

Time P1DT16h30m

Yield 10 to 12 servings

Number Of Ingredients 27

1 (14 to 16 pound) turkey, gizzards and neck removed
6 quarts water
1 bunch sage
1 bunch thyme
1 lemon, halved
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 tablespoon dried marjoram
1 tablespoon dry rubbed sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 bunch thyme
1/2 bunch sage
1 rosemary stalk
6 cloves garlic
1 red onion, quartered
1 cup turkey broth, plus extra if needed
Quick Pan Gravy, recipe follows
Pan drippings
1 cup white wine
4 tablespoons all-purpose flour
4 tablespoons butter, softened
3 cups turkey broth
Kosher salt and freshly ground black pepper

Steps:

  • Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.
  • In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.
  • Preheat the oven to 400 degrees F.
  • Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.
  • Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
  • Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.

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