HERB-BRINED CORNISH GAME HENS RECIPE: HOW TO MAKE IT
Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. —Shannon Roum, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 10 minutes
Prep Time 35 minutes
Cook Time 03 hours 35 minutes
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
Nutrition Facts : Calories 592 calories, FatContent 39g fat (16g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 474mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 49g protein.
PICKLE-BRINED BAKED CHICKEN TENDERS - SKINNYTASTE
These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven or air fryer!
Provided by Gina
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.
- After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
- Preheat oven to 425F. Spray a large baking sheet with generously with oil.
- Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
- Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
- Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
- Air Fryer Directions:
Nutrition Facts : ServingSize 3 tenders, Calories 244 kcal, CarbohydrateContent 10 g, ProteinContent 37 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 150 mg, SodiumContent 422 mg, FiberContent 1 g, SugarContent 1 g
More about "where to buy brined turkey recipes"
HERB-BRINED CORNISH GAME HENS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 04 hours 10 minutes
Category Dinner
Calories 592 calories per serving
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
PICKLE-BRINED BAKED CHICKEN TENDERS - SKINNYTASTE
From skinnytaste.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Cuisine American
Calories 244 kcal per serving
- Air Fryer Directions:
TURKEY BRINE RECIPE - MCCORMICK
From mccormick.com
Cuisine American,
Calories 435 per serving
- Roast 2 hours. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F. Remove turkey from oven. Cover loosely with foil. Let stand 15 minutes before carving.
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