BRINING HAM RECIPES
GAMMON RECIPES - BBC GOOD FOOD
You can't beat good old-fashioned gammon. Ever popular pub grub and a Christmas favourite, we've got some classic combinations for you to try.
Provided by Good Food team
Number Of Ingredients 1
TRADITIONAL ROAST TURKEY RECIPE | ALTON BROWN - FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
- The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
- Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
- After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
- Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
More about "brining ham recipes"
GAMMON RECIPES - BBC GOOD FOOD
You can't beat good old-fashioned gammon. Ever popular pub grub and a Christmas favourite, we've got some classic combinations for you to try.
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TRADITIONAL ROAST TURKEY RECIPE | ALTON BROWN - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 15 minutes
Category main-dish
Reviews 4.8
Total Time 3 hours 15 minutes
Category main-dish
- Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
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ALTON BROWN'S BRINED TURKEY RECIPE - FOOD.COM
A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results.
My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.
From food.com
Reviews 5.0
Total Time 51 hours
Calories 666.1 per serving
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Reviews 5.0
Total Time 51 hours
Calories 666.1 per serving
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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- When done, slice and serve.
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ALTON BROWN'S BRINED TURKEY RECIPE - FOOD.COM
A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results.
My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.
From food.com
Reviews 5.0
Total Time 51 hours
Calories 666.1 per serving
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Reviews 5.0
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Calories 666.1 per serving
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
See details
HOW TO CURE A HAM - HOMESICK TEXAN
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