Thursday, November 18, 2010

Thursday Holiday Flare- Main Meats


So here we are into our fourth week of this contest. Today's Entries are for Main Meats. Whatever you have over the holiday season. It might be Turkey, Ham, Pheasant, Lamb, Cornish Hens are maybe Roast beef. Trying something new will be fun.
We usually have Ham, Lamb, and Turkey during this time. We celebrate Four different holidays. This year, I will be Serving a Brine Turkey. Here is the recipe I will be using.

Apple Spice Turkey.

1.Purchase a good Brine spice in a jar, I am using Williams Sonoma Turkey Brine.

[Now if you prefer you can make your own brine, Just add Coarse kosher sea salt to water.The ratio is 1 cup salt to one gallon of liquid. Add some sage and dried apples,juniper berries, lemon peel, star anise, garlic, rosemary, thyme, black pepper, dried onion flakes and a bay leaf. the amounts will vary according to amount of liquid.]

This is a mixture similar to the one in the jar that I will be using.
  • 2 cup of Coarse sea salt...
  • 2 tablespoon chopped fresh sage,
  • one 16oz package of dried apples chopped,
  • 24 juniper berries.
  • lemon peel from two lemon,
  • 2 whole star anise.
  • 2 clove garlic chopped.
  • 2 teaspoon each of fresh rosemary, thyme, black pepper, dried onion flakes.
  • Last 2 bay leaf


2. Now in a a large soup pot add 1 gallon of water and bring to a boil
Add 1 (517g) Jar of Brine spices (or the recipe brine recipe mixture, as listed above in blue.) Stirring until salt is dissolved. Remove from heat cool to room temp and place in refrigerator until well chilled.
3. Remove from refrigerator and add 1 gallon of water, 2 cups of ice and 6 cups of apple cider. It is important to let the brine come to room temp before pouring over the turkey.

4. Place your turkey, about a 15 -20 pound one, in a 5 gallon stock pot.Pour the brine over it, cover and refrigerate for 12 to 36 hours. Turn the turkey once, halfway through the brine process.

5. When the time comes to cook the turkey, Take turkey out of brine. Rinse well under running cold water. Dry the inside and outside of the turkey well. Roast as you would normally do. You really do not have to baste it with this brine turkey method. Just tent cover with aluminum foil in the beginning of cooking and in the last 45 minutes remove the foil for browning the skin. Check the turkey wrapper for the cooking time allotted per pound.

Well that's it. I will be doing this process for this Thanksgiving Turkey. Will let you know how it works out.
**One note, do not stuff a brine turkey. The Stuffing could turn out way too salty. It is said that the turkey does not have a salty taste its self.**

Now it is time for you to link up your favorite meat recipes. All Holiday Flare links will remain open until Dec 26th. Then the voting will begin, and remain open until Dec 31st. Be sure to try some of the contest recipe and make a note to come back to vote on them. There will be Three winners.

Next week we will take a break, Have a Happy Thanksgiving every one.

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