BRINING BAG RECIPES

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BRINED ROAST TURKEY CROWN & CONFIT LEGS RECIPE | BBC GOOD …



Brined roast turkey crown & confit legs recipe | BBC Good … image

Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour

Provided by Chelsie Collins

Total Time 6 hours

Prep Time 30 minutes

Cook Time 5 hours 30 minutes

Yield 10

Number Of Ingredients 14

5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
500g duck fat or goose fat
2 bay leaves
2 thyme sprigs
2 sage sprigs
1 onion, quartered
50g butter, softened
160g flaky sea salt
1 tbsp black peppercorns, toasted
6 bay leaves, crumpled up
6 sage leaves, finely chopped
2 tbsp soft light brown sugar
4 tbsp lemon zest (about 6 lemons)
4 tbsp orange zest (about 4 oranges)

Steps:

  • Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill.
  • Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
  • The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
  • On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
  • In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
  • Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
  • Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.

Nutrition Facts : Calories 645 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 90 grams protein, SodiumContent 2.3 milligram of sodium

TURKEY BRINE RECIPE | ALLRECIPES



Turkey Brine Recipe | Allrecipes image

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Provided by SHERI GAILEY

Categories     Meat and Poultry    Turkey    Brine

Total Time 8 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 gallons

Number Of Ingredients 7

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Steps:

  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Nutrition Facts : Calories 2.8 calories, CarbohydrateContent 0.6 g, CholesterolContent 0 mg, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SaturatedFatContent 0 g, SodiumContent 5640.3 mg, SugarContent 0 g

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Jul 15, 2021 · A 5-gallon brining container (a large stock pot, bucket, or brining bag) 1 whole turkey, thawed; Optional: Large brining or oven-roasting bag to the line container ; Optional: Flavoring …
From allrecipes.com
See details


WET BRINING — COMPLETE GUIDE WITH STEP-BY-STEP INSTRUCTIONS
Jan 06, 2022 · Container: What you use will depend on what you’re brining. A couple of pork chops could be done in resealable plastic bag or container. Something large, like a chicken, will …
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See details


HOW TO BRINE A TURKEY | BUTTERBALL®
Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved. If your brine is heated, be sure to cool it to room temperature before brining. Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag…
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See details


HOW TO CONTROL SALTINESS AFTER BRINING - TIPS TO KEEP ...
Nov 20, 2010 · 2. After brining, rinse the turkey thoroughly under cold water for a few minutes. Take the brined turkey out of the brining bag or pot (or whatever vessel you set it in for brining), then …
From thepioneerwoman.com
See details


BEST DRY BRINE TURKEY RECIPE - FOOD COMMUNITY, RECIPES ...
Nov 23, 2021 · The bag is necessary so the turkey stays moist and absorbs the salt, that’s how dry brining works. Believe me, it only takes 1 night to dry out the skin, and by then the turkey is brined. …
From food52.com
See details


HOW TO BRINE PORK SHOULDER – A QUICK AND EASY BRINING GUIDE
Mar 20, 2020 · Brining a Pork Shoulder. Even though this cut of pork is called different names, the process of brining it is the same for all of them. So, no matter what you call this section of pork, brining …
From furiousgrill.com
See details


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