BROWN SUGAR BRINE FOR FISH RECIPES
ROASTED TURKEY WITH BROWN SUGAR BRINE | WILLIAMS SONOMA
<p>This turkey benefits from a technique called brining—soaking the bird in a seasoned saltwater solution, which draws moisture and flavorings into the meat. Brining helps keep the meat juicy without giving it a salty taste.<br> <br> <i>Looking for more Thanksgiving inspiration? Head to <a href=" https://www.williams-sonoma.com/shop/thanksgiving/?cm_sp=recipebanner-_-default-_-thanksgiving_hq">Thanksgiving Headquarters</a> and our <a href="https://www.williams-sonoma.com/customer-service/recipe-app/?cm_sp=%20recipebanner-_-default-_-recipe_app">brand new recipe app</a> for holiday menu planning ideas and cooking tips. </i></p>
Provided by WILLIAMS-SONOMA.COM
Total Time 200 minutes
Prep Time 15 minutes
Cook Time 185 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large pot over high heat, combine the salt, brown sugar, peppercorns and the 1 gallon water. Bring to a boil and continue boiling, stirring to dissolve the salt and sugar, about 3 minutes. Remove from the heat and transfer to a large bowl. Let cool to lukewarm, about 1 hour. Stir 1/2 gallon of the ice water into the brine.
- Place the turkey in the brining bag. Pour in the brine and the remaining 1 gallon ice water. Using the sealing clip, seal the bag securely and refrigerate for 6 to 24 hours. For added stability, place the bag in a pot or on a baking sheet.
- Preheat an oven to 425°F.
- Remove the turkey from the brine. Rinse the turkey thoroughly with cold water and pat dry with paper towels. Discard the brining bag.
- Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the butter and roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F, and inserted into the thigh registers 175°F, about 2 1/2 hours more. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 3 hours.
- Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving. Reserve the pan drippings for the gravy, if desired. Carve the turkey and arrange on a warmed platter. Serve immediately.
SMOKED FISH ( BRINE RECIPE AND SMOKING ... - FOOD.COM
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 151014.9, CarbohydrateContent 143.9, FiberContent 0, SugarContent 142.4, ProteinContent 0.2
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