REYNOLD OVEN BAG RECIPES RECIPES

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APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING RECIPE ...



Apple Brine for Turkey the Night Before Cooking Recipe ... image

I have used this recipe for many years. It makes a turkey fall-apart moist every time.

Provided by Godiva Goddess

Categories     Turkey Brine

Total Time 5 minutes

Prep Time 5 minutes

Yield 1.5 gallons

Number Of Ingredients 5

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

Steps:

  • Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
  • To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Nutrition Facts : Calories 79.5 calories, CarbohydrateContent 19.7 g, CholesterolContent 0 mg, FatContent 0.2 g, FiberContent 0.2 g, ProteinContent 0.2 g, SaturatedFatContent 0 g, SodiumContent 7611.2 mg, SugarContent 17.9 g

APPLE CIDER BRINE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Apple Cider Brine Recipe - Food.com - Food.com - Recipes ... image

Make and share this Apple Cider Brine recipe from Food.com.

Total Time 24 hours 20 minutes

Prep Time 24 hours

Cook Time 20 minutes

Yield 3 1/2 quarts

Number Of Ingredients 11

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

Steps:

  • In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
  • Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
  • Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
  • Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
  • Stuff cavity with orange quarters.
  • Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
  • Pour the brine over the bird, and add an additional 2 cups of water.
  • Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
  • Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
  • Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
  • Rinse the turkey under cold water and pat dry with paper toweling.
  • Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
  • The turkey is now ready to be roasted.

Nutrition Facts : Calories 188.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 21665.7, CarbohydrateContent 48.3, FiberContent 2.1, SugarContent 45.3, ProteinContent 0.9

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