Tag Archives: brine recipes

Dry Brine Roasted Herb Turkey

If you ask what brine I recommend for this Thanksgiving, it’s a resounding yes to dry brine. You might ask why brine a turkey at all. The answer to that question would be just remember the last time you had dry turkey at Thanksgiving. Using a brine definitely enhances the flavor of a bird with juicy results. Dry brine is a great way to go. What is dry brine? Dry brine is essentially pre-salting a bird. There is no water or liquid involved so there is no mess! The results are a flavorful bird that is moist with crispy skin. The best part is this is super simple to prepare besides being so delicious.

From by the bay, wishing you delicious dry brine food memories!

Maryann

 

Dry Brine Roasted Herb Turkey

Ingredients
1 12- to 16-pound fresh turkey, preferably organic
1/4 cup coarse sea salt
1 tablespoon black pepper
6 sprigs fresh thyme
4 springs fresh rosemary
1 onion, halved
1 orange quartered
8 tablespoons unsalted butter, softened
2  to 3 cups chicken stock

Directions
The morning before serving rinse turkey and pat dry with paper towels. Rub turkey all over with coarse salt including into the cavities. Place the turkey in a large plastic brine bag and move into the refrigerator.  Before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.Preheat oven to 450 degrees F. Sprinkle half the pepper into main cavity of turkey; add thyme, rosemary, onions and orange quarters. Rub butter all over the turkey including under breast skin by gently lifting the skin.  Sprinkle turkey with remaining pepper. Roast for 30 minutes. Reduce heat to 350 degrees. Add chicken broth to bottom of roasting pan and roast bird for another two hours, depending on size. Baste turkey with chicken broth every half hour. Add additional broth if needed. If turkey is browning too quickly cover breast and wing tips. Remove foil for last 1/2 hour of cooking time. After turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees. When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter. Allow to rest for at least 30 minutes. The fat and drippings can be used to make a gravy.

 

Note: Figure cooking time approximately 12 minutes per pound for an unstuffed turkey

Countdown to Thanksgiving – Maple Bourbon Roasted Turkey

Thanksgiving is coming and to kick off this year’s recipes we start with the main event – maple glazed turkey that has been spent the night in a brine that includes both maple and bourbon. It’s an unforgettable turkey – moist and delicious , as well as beautiful. I’ll be posting recipes from now until Thanksgiving. Each recipe will build the menu for this year’s feast. Stop by again and again and don’t forget there are many additional recipes available to help you create the perfect Thanksgiving feast.

From by the bay, wishing you special maple bourbon Thanksgiving food memories!

Maryann

blog-turkey-tg16

Maple Bourbon Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

3 cups bourbon

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 garlic cloves

4 bay leaves

2 tablespoon black peppercorns

2 cups maple syrup

2 oranges quartered

3 sprigs rosemary

To roast turkey

2 whole macintosh apples

1 orange , quartered

1 bunch fresh rosemary leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining bourbon, water, sea salt, maple syrup, brown sugar, oranges, rosemary, apples, bay leaves and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, orange and rosemary.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


Citrus Herb Roasted Turkey

Your turkey is the main event for your Thanksgiving feast. I suggest buying a fresh turkey. Order one in advance so you don’t find yourself with out a turkey the size you want. I’ll never forget the first time I cooked for Thanksgiving for my family in New York City. I didn’t order a turkey in advance and there were no fresh turkeys available. My mother had to strong arm the guy behind the counter to find one in the back to sell us. Lesson learned the hard way! I like to brine my turkey. I find it’s more juicy and tender. I change the favors up year to year. This year it’s the bright taste of citrus using lemons and oranges, mixed with herbs, lacquered with honey and butter. It’s delicious!

From by the bay, wishing you wonderful turkey food memories!

Maryann

blog citrus turk

Citrus Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
2 Meyer lemons , quartered
2 oranges, quartered
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoons black peppercorns
1 cup orange blossom honey
2 onions , peeled and quartered
3 fresh bay leaves
To roast turkey
1 Meyer lemon, quartered
1 orange, quartered
1 bunch fresh rosemary and 1 bay leave
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
zest of one orange and one lemon

¼ cup orange blossom honey

Note: if Meyer lemons not available use lemons

Garnish with oranges, lemons , rosemary and fresh bay leaves
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges. Repeat with oranges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon and orange juice into the cavity and add the quarters along with rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter. orange zest and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

blog turk day

Beef Short Rib Braised in Red Wine

Well, it was bound to happen. Temperatures just plunged here on the East Coast and when the wind whips across the bay, it is bone chilling! When the weather turns that cold, I find making a nice braise that spends a few hours in the oven the ultimate comfort food. I love making braises through out the winter and one of the most rewarding is this slow red wine braise for beef short ribs. Beef short ribs are one of the most delicious and flavorful cuts of meat. It takes some love and time to bring the best out of this cut in preparation.  First, the ribs are bathed in a brine for a few hours to  add flavor and keep the meat tender while it slowly braises in the oven in a bath of red wine and beef stock with some lovely herbs and vegetables. The final step is a splash of red wine vinegar to balance against the richness of the meat.  The result is a beautiful, complex marriage of flavors. I know this sounds a little theatrical but the results are show worthy!

From by the bay wishing you lovely slow braised food memories!
Maryann

 


blog short rib2



Beef Short Rib Braised in Red Wine

Serves 4-6


For Brine

1 tablespoon pink peppercorns

2 bay leaves

1 cup light brown sugar

1 cup coarse sea salt

6 cups water


For Braise

4 tablespoons olive oil

3 pounds beef short ribs

¼ cup all-purpose flour

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

2 cups leeks, chopped in rings using the white and light green parts only

1 cup fennel, chopped ( remove fronds, stem and core) 

1 tablespoon chopped garlic

1/2 teaspoon red pepper flakes

1 tablespoon light brown sugar

2 teaspoons fennel seeds

1 tablespoon minced fresh rosemary

1 teaspoon fresh thyme leaves

2 bay leaves

2 tablespoons tomato paste

2 cups beef stock

1 bottle dry red wine

1 tablespoon red wine vinegar

1 teaspoon sea salt

¼ teaspoon fresh ground black pepper


Directions

In a large stock pot add the ingredients for the brine and bring to a boil, dissolving the sugar and salt. Cool completely then add the beef short ribs , cover and refrigerate for 3 to 4 hours. Remove from the refrigerator and remove meat from the brine pat dry and let come to room temperature , before proceeding with making the braise. Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef  short ribs into the bag and coat with the flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté the floured beef short ribs until browned. Remove browned meat into a bowl and place to the side. Add remaining olive oil to a pan and sauté the leeks and fennel until both start to soften. Add garlic and red pepper flakes and saute a minute . Add the fennel seeds, rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the wine and stock . Add light brown sugar , salt and pepper and then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender but meat still on the bone, approximately 3 hours. Skim any fat from the sauce and then  add one tablespoon red wine vinegar and simmer another ten minutes. Remove from heat and serve with soft polenta or mashed potatoes.

Apple Cider Brined and Maple Roasted Turkey

It’s this cook’s favorite time of year, Thanksgiving. Up until the arrival of this holiday, I will be posting recipe by recipe a complete meal. This week’s post is the centerpiece of the holiday, a delicious brined turkey. Ever since I started to brine my turkey’s the night before, I have delivered to my table a juicy, moist roasted turkey. I especially enjoyed this brine, which uses some of my favorite fall flavors – apple cider, apples, maple syrup, cinnamon, sage, brown sugar and a touch of allspice. The flavors combine to create a subtle sweetness to the meat. For the roasting by using maple syrup and melted butter to baste the turkey, the result is a beautiful crisp and brown skin on the outside of the turkey and the inside meat is moist and tender. So follow along to create a perfect holiday menu!


From by the bay wishing you apple cider brined food memories!

Maryann


blog turkey 2012




Apple Cider Brined and Maple Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

8 cups apple cider

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 cloves

2 cinnamon sticks

2 star anise

2 tablespoons allspice berries

2 tablespoon black peppercorns

½ cup maple syrup

2 onions , peeled and quartered

3 sprigs sage leaves

To roast turkey

2 whole macintosh apples

1 onion, peeled and quartered

2 cinnamon sticks

1 bunch fresh sage leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, onions, sage and cinnamon sticks.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


 

Spiced Pomegranate Molasses Glazed Turkey

 

The leaves are falling, their is a definite chill in the air and it will soon be time to gather loved ones around the table to celebrate Thanksgiving and kick off the holiday season for 2013. I can’t think of a better centerpiece for your Thanksgiving than this spiced pomegranate molasses glazed turkey. One of the most important aspects of making this recipe is in the shopping for the turkey. I suggest first and foremost that it’s fresh and second if possible organic. Preparing a fresh turkey makes a big difference in the end result and I find it’s definitely worth both the cost and the effort. The brining process works best with a turkey that has no additives since the additives often include salt solutions. I have found the a fresh turkey such as Bell and Evans works deliciously. I’ll be posting additional recipes all month so that you have a perfect Thanksgiving meal to share with friends and family when the big day arrives!

 

From by the bay wishing you pomegranate glazed food memories!

Maryann

 

 

blog pom turkey

 

 

 

Spiced Pomegranate Molasses Glazed Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

1 cup fine sea salt

1 cup light brown sugar

4 cloves garlic

3 oranges

2 tablespoon black peppercorns

2 onions , peeled and quartered

3 sprigs rosemary

To roast turkey

2 oranges, cut in half

1 pomegranate cut in half

1 bunch rosemary

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup pomegranate molasses

1 tablespoon Dijon mustard

Directions

Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F.   For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.