TURKEY BRINES FOR THANKSGIVING RECIPES

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HOW TO ROAST A BONELESS TURKEY BREAST - THE KITCHEN C…



How To Roast A Boneless Turkey Breast - The Kitchen C… image

This easy to make boneless turkey breast roast is an amazing way to make the right amount of turkey without compromising flavor or moisture.

Provided by Cassie Marshall

Categories     Main Course

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 13

3 lbs Boneless skin-on Turkey breast ()
4 Tbsp Whole black peppercorns.
4 Tbsp Kosher salt
2 Tbsp garlic powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
Small handful of dried or fresh hardy herbs
4 garlic cloves, crushed
2 large strips of orange zest
1/3 cup naturally brewed soy sauce
1/3 cup light brown sugar
1/3 cup red wine vinegar
6 Tbsp neutral oil

Steps:

  • Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl. Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
  • Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast. You won’t need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without ‘massaging’ it; which can break down the meat fibers. Some of the salt mixture will inevitably end up on the baking tray so don’t fret.
  • Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.
  • Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray. The extra foil makes it so much easier to clean up after the fact.
  • We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.
  • While your turkey breast is resting outside of the refrigerator, mix your glaze components in the small saucepan and place them over a medium heat. Stir the mixture occasionally to ensure all of the sugar is dissolved. After about 10 minutes the glaze should thicken and barely coat the back of a spoon. Remove it from the heat and make sure it is ready to be used in the cooking process.
  • Preheat the oven to 425 °F.
  • Rub your, now room temperature, turkey breast down with some oil and pour a cup of water into the bottom of the baking tray, we like to throw a halved head of garlic and some of the orange into the water to add some extra aromatics to the breast.
  • Place your turkey in the center of the preheated oven for about 20-25 minutes or until the skin is mostly golden brown.
  • Reduce the oven temperature to 300 °F and cover the turkey in the first layer of glaze and don’t be stingy.
  • Continue cooking the turkey at this lowered temperature for another 50 minutes to an hour or until the thickest part of the breast registers 150 °F (the turkey will continue to come up to temperature during the resting phase). Make sure to reglaze your turkey every 20 minutes and refill the water in the baking tray ½ a cup at a time.
  • The skin should be deep golden brown and shiny. Transfer the turkey to a cutting board; tent loosely with foil. Allow to rest up to 1 hour for the best results.

Nutrition Facts : Calories 318 kcal, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 147 mg, SodiumContent 1113 mg, CarbohydrateContent 1 g, ProteinContent 49 g, ServingSize 1 serving

EASY CHICKEN WING BRINE (PLUS THE BEST WAY TO COOK THEM ...



Easy Chicken Wing Brine (Plus The Best Way To Cook Them ... image

Easy wet brined chicken wings, moist, tender and tasty. Seasoned to perfection and grilled on the weber.

Provided by Dean "Schuey" Schumann

Categories     Snack

Total Time 300 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 14

2 lb chicken wings
4 cups water
3 tbsp Kosher salt
¼ cup soya sauce
½ cup brown sugar
3 cloves garlic (crushed)
2 sprigs thyme
2 sprigs rosemary
2 tbsp hot sauce (I used franks Red Hot)
1 tbsp baking powder (aluminum free)
½ tsp Kosher salt
2 tsp garlic powder
¼ tsp black pepper (finely ground)
1 tsp paprika

Steps:

  • Prep the wings by removing any feathers or loose bone pieces.
  • Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
  • Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
  • Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
  • Remove from brine the next day and place on a paper towel and pat dry.
  • Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
  • Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
  • Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
  • To Serve

Nutrition Facts : Calories 304 kcal, CarbohydrateContent 7 g, ProteinContent 24 g, FatContent 20 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 94 mg, SodiumContent 1694 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving

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HOW TO ROAST A BONELESS TURKEY BREAST - THE KITCHEN C…
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