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2a. ALTERNATIVE BRINES
MAPLE BRINE AND BASTE and SORGHUM BRINE for TURKEY
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MAPLE-BRINE & BASTE FOR TURKEY
MAKES ENOUGH TO BRINE AND BASTE A 16 POUND TURKEY
For The Brine:
1 1/4 cups, Kosher salt
1 cup, real maple syrup
1 gallon, cold water
For The Baste:
1/2 cup, melted unsalted butter
1/3 cup, real maple syrup
To Make the Brine:Mix the brine ingredients together until the salt is dissolved - or heat the brine ingredients to dissolve the salt (chill brine if heated, before adding the turkey to the brine).
Add the turkey to the brine and refrigerate, covered for 8 hours or overnight. [COOK’S NOTE: If you don’t have room in your refrigerator, an alternative is to place the turkey and brine in an insulated cooler and add frozen ice packs to keep it chilled. Make sure that the brine completely covers turkey. Make more if necessary.]
To Make the Baste: Mix together the butter and syrup. Baste turkey frequently during last hour of roasting.
Recipe adapted from an article in Wine & Food Magazine, December, 2003, by John Ash (www.chefjohnash.com)
SORGHUM BRINE FOR TURKEY
MAKES ENOUGH TO BRINE A 12 POUND TURKEY
2/3 to 1 cup, kosher salt
3 oz (just less than 1/2 cup), sorghum syrup (see *Cook’s Note, below)
1 oz, sugar (a scant quarter-cup - just under 4 tablespoons)
1 tablespoon, black peppercorns
1 tablespoon, juniper berries
1 tablespoon, whole allspice
4 whole cloves
4 quarts, water (divided use)
To 1 quart of the water, add the salt, sorghum, sugar, peppercorns, juniper berries, allspice, and cloves. Bring to a boil and boil for 1 minute. Add 3 quarts more water. Chill. Add the turkey to this brine; refrigerate 24 hours.
*COOK’S NOTE: Sorghum is the juice extracted from the stalks of a cereal grass (also called sorghum) which has been boiled down, much like sugarcane juice is boiled, to form a thick syrup. Sorghum is also called “sorghum molasses” or “sorghum syrup.” If you do not find it in a local health food or specialty store, sorghum can be purchased (for less than $10 per pint) from:
www.boiledpeanuts.com 841 720-8890
www.hometownfavorites.com 800 205-7990
Recipe adapted from: Kitchen & Cook published by The Culinary Institute of America
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