How to Brine a Turkey

I started brining the Thanksgiving turkey five years ago. Once I did, there was no turning back. Nothing makes a turkey (chicken, or pork chops) more juicy and flavorful than the process of brining.

If your turkey is thawed, it's still not too late!  Clean it thoroughly, drag out your biggest pot, and follow these directions.

How to Brine a Turkey

1 14-16 pound turkey

Brine:

1/3 cup light brown sugar

1/2 gallon unfiltered apple cider

1/2 gallon water

10 black peppercorns

10 allspice berries

1-1/2 teaspoons chopped candied ginger

4 Melissa's Organic Crimson Gold Apples

1 sprig fresh rosemary, stripped of leaves

2 bay leaves

1 gallon ice water

Combine the first six brine ingredients in a large stockpot over medium-high heat. Bring to a boil, stirring occasionally to dissolve salt and sugar. Remove from heat, allow to cool, and refrigerate until ready to begin the brining process.

Combine brine, ice water, baby apples, rosemary leaves, and bay leaves in a LARGE pot (I use a canning pot). Place the clean, thawed turkey, breast side down in liquid to cover and refrigerate 10-18 hours.

When ready to roast, remove from brine. Rinse turkey inside and out, pat dry, and proceed as you usually would. You will have a wonderfully flavorful bird and a delicious gravy.

This post is linked to:

Wow Us Wednesday

http://www.melissas.com/Products/Products/Organic-Crimson-Gold-Apples.aspx

Brined Pork Chops with Sautéed Apples and Whiskey Cream

This is a delicious, company-worthy meal that, with a bit of advanced preparation, can go together in under an hour.  The advanced prep is brining the pork chops.  If you've never brined meat before, you're in for a real treat.  No matter how I decide to fix pork chops, I always brine them first.  When brined they are tender, juicy, so flavorful, and never dry!

This, plus ice and water, is all you need to brine pork chops.

This recipe serves two, so a loaf pan is the perfect vessel for brining.

Brined Pork Chops with Sautéed Apples and Whiskey Cream

2 tablespoons unsalted butter

2 1-inch-thick loin pork chops

2 Honey Crisp apples

2 tablespoons firmly packed light brown sugar

2 tablespoons Irish Whiskey (I use Jameson)

1/4 cup dry white wine

1/2 cup heavy cream

1/8 teaspoon celery salt

1/8 teaspoon crumbled dried sage

Remove pork chops from brine, rinse in cold water and pat dry.  Discard brine.  In a large skillet heat 1 tablespoon of the butter over moderately high heat until the foam subsides.  Brown the chops, seasoned with pepper, for 2-3 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 tablespoons butter.  Saut� the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, stirring occasionally for 3 minutes, or until they are golden. Add the whiskey, wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops are done. Cook the sauce for 3-5 minutes longer, or until it is thickened and golden.  Pour it over the chops and apples.

Pork Brine Recipe: 

1/4 cup coarse kosher salt

1/4 cup dark brown sugar

1 cup boiling water 

2 cups ice water

Put salt and sugar into a two-cup Pyrex glass measuring cup (or other microwave-safe cup) and add 1 cup of water.  Microwave for 3 minutes until the water comes to a rolling boil and the sugar and salt is completely dissolved.  This may take more or less time depending upon the wattage of your microwave oven.  Allow this mixture to cool for about 20 minutes.  Pour this mixture into a loaf pan and add three cups of ice water.  Stir to blend.  Once all of the ice has melted submerge the pork chops.  Cover the loaf pan with plastic and place chops in the refrigerator for 4-8 hours.

This is linked to Foodie Friday.