Other

Fennel, Chile, and Maple Dry Brine


Makes enough for one 12–14-lb. turkey Servings

A dry brine with fennel, chile, and maple, can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Ingredients

  • 2 tablespoons fennel seeds
  • ¼ cup maple sugar or 3 Tbsp. brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons crushed red pepper flakes

Recipe Preparation

  • Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.

  • DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 0 Sodium (mg) 5760Reviews Section

Asian-Brined Pork Loin : Asian-Brined Pork Loin - Cider Brined Pork Chops Recipe . / Immerse pork loin in brine making sure loin is completely covered.

Asian-Brined Pork Loin : Asian-Brined Pork Loin - Cider Brined Pork Chops Recipe . / Immerse pork loin in brine making sure loin is completely covered.. Immerse pork loin in brine making sure loin is completely covered. This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine. 4 — 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!), 6 cups water, 1/2 cup salt, 1/2 cup dark brown sugar, 2 bay leaves, 1 handful of peppercorns, 4 sprigs of thyme, 2 sprigs of rosemary. I pulled pork chops out of the fridge, along with a carton of apple juice and started to prepare a brine. My favorite thing to do at five guys is ask for grilled cheese style and not have to pay extra for a grilled cheese sandwich.

Brined pork chops with an asian pork chop brine. The longer you soak the pork the stronger the flavours will be. Cider brined pork with calvados, mustard and thyme. Smoke the pork loin at 225°f. Try this fresh alternative to your regular honey baked ham.

Asian-Brined Pork Loin : Best 20 Brine for Pork Loin . from i.pinimg.com Brine cured smoked pork loin chops smokin pete s bbq. Add the pork, laying it flat in the brine and ensure the brine covers the meat. 4 — 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!), 6 cups water, 1/2 cup salt, 1/2 cup dark brown sugar, 2 bay leaves, 1 handful of peppercorns, 4 sprigs of thyme, 2 sprigs of rosemary. Easy brined pork loin is finished with a simple and flavorful herbed pan sauce, just right for your holiday table. Brined and grilled pork loin roast grilling companion. My favorite thing to do at five guys is ask for grilled cheese style and not have to pay extra for a grilled cheese sandwich. Smoke the pork loin at 225°f. Since everyone seems to be doing the brining thing, i thought you all might like this roast.

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The brine keeps the pork juicy while adding some flavor to the meat. 1 boneless pork loin roast. Season the pork with black pepper and saute in well oiled pan. Since everyone seems to be doing the brining thing, i thought you all might like this roast. The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes. Asian marinated pork loin with gingered sweet potatoes and five spice apples. When done, let the pork loin cool down completely, then remove the butchers twine and slice thin. Place pork around a mound of yams. A mixture of creole seasoning, cumin, and brown sugar add flavor to this delicious pork loin. Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com. Try this fresh alternative to your regular honey baked ham. When ready to cook pork, preheat oven to 400 degrees f. Best brine for pork loin from brined pork loin with rhubarb pote and sauteed fennel.

Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. Refrigerate at least 6 hours and up to 8 hours. Asian brined pork loin with a hoisin glaze. This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine. While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful.

Asian-Brined Pork Loin / Brined Pork Chops With Fennel . from images.food52.com Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com. Add the pork roast, cover and refrigerate overnight. Brined and grilled pork loin roast grilling companion. Brined pork chops with an asian pork chop brine. Brine and smoke a pork loin for a thin sliced pork sandwich with a side of asian slaw. Place pork around a mound of yams. Rib pork loin roast (or whatever size your family needs). Discard brine (it's okay if some spices stick to pork).

Apple cider brined pork tenderloin with rhubarb deglazing.

The brine keeps the pork juicy while adding some flavor to the meat. When done, let the pork loin cool down completely, then remove the butchers twine and slice thin. Salt and pepper, to taste. Emeril's orange and cumin pork loin. Season the pork with black pepper and saute in well oiled pan. Brined pork chops with an asian pork chop brine. Brined pork chops with an asian pork chop brine. Remove pork from brine, and let stand at room temperature 30 minutes. See more ideas about pork, asian pork, asian recipes. Cider brined pork with calvados, mustard and thyme. After brining, thoroughly rinse pork in cold water. 4 — 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!), 6 cups water, 1/2 cup salt, 1/2 cup dark brown sugar, 2 bay leaves, 1 handful of peppercorns, 4 sprigs of thyme, 2 sprigs of rosemary. Add the pork roast, cover and refrigerate overnight.

Salt and pepper, to taste. Color both sides then place in a 375 let loin rest for 10 minutes then slice. My favorite thing to do at five guys is ask for grilled cheese style and not have to pay extra for a grilled cheese sandwich. Here are the main differences: Brined pork chops with an asian pork chop brine.

Herb Brined Pork Chops | Weelicious in 2020 | Pork chops . from i.pinimg.com September 3, 2020 · 7 comments. Brined pork chops with an asian pork chop brine. Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. When ready to cook pork, preheat oven to 400 degrees f. Smoke the pork loin at 225°f. If you have never brined your meats before cooking, you don't know what juicy and tender is all about! Brined pork chops with an asian pork chop brine. Brine and smoke a pork loin for a thin sliced pork sandwich with a side of asian slaw.

Immerse pork loin in brine making sure loin is completely covered.

Brining a pork loin adds flavour and makes the meat juicer. Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. I pulled pork chops out of the fridge, along with a carton of apple juice and started to prepare a brine. Remove pork from brine, and let stand at room temperature 30 minutes. There is literally flavor packed into every single. Refrigerate at least 6 hours and up to 8 hours. Anise, anise recipe, brined pork recipe, pork loin, pork loin chop recipe. Color both sides then place in a 375 let loin rest for 10 minutes then slice. Add the pork roast, cover and refrigerate overnight. Add the pork, laying it flat in the brine and ensure the brine covers the meat. Apple cider brined pork tenderloin with rhubarb deglazing. After brining, thoroughly rinse pork in cold water. The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes.

Here are the main differences: Color both sides then place in a 375 let loin rest for 10 minutes then slice. Asian marinated pork loin with gingered sweet potatoes and five spice apples. Add the pork, laying it flat in the brine and ensure the brine covers the meat. Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com.

4 — 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!), 6 cups water, 1/2 cup salt, 1/2 cup dark brown sugar, 2 bay leaves, 1 handful of peppercorns, 4 sprigs of thyme, 2 sprigs of rosemary. Season the pork with black pepper and saute in well oiled pan. This brined pork rib roast recipe is roasted to perfection with a creole style spice coating. Place pork around a mound of yams. Brined pork chops with an asian pork chop brine.

Season the pork with black pepper and saute in well oiled pan. Brined and grilled pork loin roast grilling companion. Brine cured smoked pork loin chops smokin pete s bbq. September 3, 2020 · 7 comments. This smoked pork loin recipe will result in the best smoked pork loin you have ever had, period.

My favorite thing to do at five guys is ask for grilled cheese style and not have to pay extra for a grilled cheese sandwich. While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful. Asian brined pork loin recipe grace parisi. If you have never brined your meats before cooking, you don't know what juicy and tender is all about! Weigh down with a plate if necessary.

Cut loin from ribs, and slice loin 4 — 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!), 6 cups water, 1/2 cup salt, 1/2 cup dark brown sugar, 2 bay leaves, 1 handful of peppercorns, 4 sprigs of thyme, 2 sprigs of rosemary. In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork, laying it flat in the brine and ensure the brine covers the meat. Here are the main differences:

Source: i1144.photobucket.com

First attempt at making vietnamese pork banh mi sandwiches. While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful. When ready to cook pork, preheat oven to 400 degrees f. See more ideas about pork, asian pork, asian recipes. Brined pork chops with an asian pork chop brine.

Source: www.curiouscuisiniere.com

Weigh down with a plate if necessary. This brined pork rib roast recipe is roasted to perfection with a creole style spice coating. See more ideas about pork, asian pork, asian recipes. Add the pork, laying it flat in the brine and ensure the brine covers the meat. Brined pork tenderloin is one of those dishes that is really hard to mess up because.

Source: www.thespruceeats.com

The longer you soak the pork the stronger the flavours will be. Garnish with apples, chive batons and chile oil. As i prepared the brine, i couldn't help but feel inspired by the ginger sitting the resulting meal was extremely delicious, and exactly what i was craving. Apple cider brined pork tenderloin with rhubarb deglazing. Weigh down with a plate if necessary.

Since everyone seems to be doing the brining thing, i thought you all might like this roast. Brined and grilled pork loin roast. When ready to cook pork, preheat oven to 400 degrees f. When done, let the pork loin cool down completely, then remove the butchers twine and slice thin. The brine keeps the pork juicy while adding some flavor to the meat.

Source: images.media-allrecipes.com

Rib pork loin roast (or whatever size your family needs).

Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com.

This brined pork rib roast recipe is roasted to perfection with a creole style spice coating.

Source: content.cooklybookly.com

This brined pork rib roast recipe is roasted to perfection with a creole style spice coating.

Source: imagesvc.meredithcorp.io

Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired.

Source: simplerecipeideas.com

Since everyone seems to be doing the brining thing, i thought you all might like this roast.

Easy brined pork loin is finished with a simple and flavorful herbed pan sauce, just right for your holiday table.

Since everyone seems to be doing the brining thing, i thought you all might like this roast.

A mixture of creole seasoning, cumin, and brown sugar add flavor to this delicious pork loin.

After brining, thoroughly rinse pork in cold water.

The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes.

Source: www.thespruceeats.com

Asian brined pork with vermicelli noodle salad.

When ready to cook pork, preheat oven to 400 degrees f.

The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes.

Source: www.thespruceeats.com

There is literally flavor packed into every single.

Brine and smoke a pork loin for a thin sliced pork sandwich with a side of asian slaw.

While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful.

Asian brined pork with vermicelli noodle salad.

Place pork in a nonreactive dish, and completely cover with brine.

The brine keeps the pork juicy while adding some flavor to the meat.

Immerse pork loin in brine making sure loin is completely covered.

This roast is an excellent choice for a special dinner.

Garnish with apples, chive batons and chile oil.

Source: www.thespruceeats.com

Garnish with apples, chive batons and chile oil.


Ingredients

For the Brine:

  • 8 cups cold apple cider or juice
  • 3/4 cup kosher salt
  • 1/4 cup light brown sugar
  • 2 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat

For The Roast:

  • 1/4 cup maple syrup
  • 3 Tbs. whole-grain Dijon mustard
  • 2 tsp. chopped fresh thyme
  • 3/4 tsp. freshly ground black pepper more to taste
  • 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
  • 1 Tbs. olive oil
  • 1/2 tsp. kosher salt

METHOD:

INSTRUCTIONS FOR FERMENTED GREEN TOMATO JUS

Ferments are the new ‘hot’ food because they are delicious and contain healthy bacteria. When it comes to fermenting, the most important aspect is to have clean fermenting vessels and to allow the ingredients to ferment until you think they are done. When we ferment at Californios, we start with a 4.5 Percent salt brine. This can be adjust to more or less salt, depending on preference, but this is a good starting point.

For the fermented green tomatoes, we will first create a 4.5 percent brine. For example, with 5 liters of filtered water, which is equivalent to 5,000 grams of filtered water, we would add 225 grams of kosher salt. Whisk until completely combined.

Thoroughly wash the tomatoes in clean water. Soap should be avoided as it can remove the helpful bacteria on the tomatoes. Organic ingredients are absolutely required for these ferments.

Chop tomatoes into halves. In a fermenting vessel, completely submerge halved tomatoes in brine and place weights over the tomatoes to keep submerged. If the tomatoes are not completely submerged, it will encourage yeast to grow on your ferment and will likely end in a wasted batch.

Fill the fermenting vessel to the very top with brine and make sure that all tomatoes are under the weights. By filling the fermenter completely with brine, we remove oxygen and are helping the ferment by discouraging yeast and bad bacterias to grow.

Seal vessel and use appropriate airgap seal. Fermenting vessels and air gaps can be purchased online or at your local brewing supply store.

Place fermenter in a cool, dry, and stable location.

Tomatoes will take approximately 2-4 weeks, depending on ambient temperature.

Check tomatoes after one week to make sure they are still under the weights.

If any white, Kahm Yeast develops on the top of your water, skim it off and top off with brine. If any tomatoes have come from beneath the weights, return them to under the weights.

Reseal and check every week until they are bubbly and delicious.

INSTRUCTIONS FOR JUS

Jus is one of the most delicious things you can learn to make. It can be made with any type of bones and once you master jus making, you will want to put it on everything.

Roast beef bones on a foil lined sheet tray until caramelized. Place in a large saucepan and cover with filtered water.

Cook over medium heat at a gentle simmer. The stock should cook for approximately four hours and should never reach a boil. Stock should be skimmed throughout the entire process.

Strain stock through fine mesh strainer. Let stock cool, and place in refrigerator. The next day, remove any fat and impurities that have settled on the top of the stock. The stock should gelatinous.

Return the stock to a sauce pan and reduce until it has reached jus thickness. A good way to test, when it is starting to get very reduced, is to spoon a small amount on, a room temperature, plate and allow to cool. The jus should be the consistency of a sticky maple syrup.

Once reduced to jus, reserve warm. This should be made ahead of time.

INSTRUCTIONS FOR TAQUERIA FENNEL

Slice fennel on a mandolin and reserve.

We are going to make a 2:2:1 pickling liquid - 2 parts water, 2 parts vinegar, 1 part sugar.

For example, we will take 2 cups vinegar, 2 cups water and one cup sugar, in a small sauce pan combine and bring to a boil.

Add Chile flake, Salt, and pour hot liquid over fennel.

Store in a glass mason jar

INSTRUCTIONS FOR ASSEMBLY

With a mandolin, thinly slice Jicama and cut into strips, as long as possible. Rinse lightly under cool running water, to remove excess starch.

Chop one half of a green tomato and add to one cup of jus. A squeeze of lemon or a splash of the ferment brine is helpful to bring up the acidity. Taste and adjust to your preference.

Salt and grill ribeye. Once nicely colored, reserve.

On one strip of jicama, place a torn piece of purple lettuce, a piece of basil, and a piece of shiso.


Recipes

Adapted from Bobby Flay’s Barbecue Addiction. Copyright ©2013 by Boy Meets Grill, Inc. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. For more of Bobby’s recipes, visit his website bobbyflay.com.

“Sorgum—you can think of it as the South’s maple syrup—is sweet yet earthy with a touch of spice that a dash of chile de arbol brings to the forefront. If you can’t find it, a combination of honey and molasses will do the trick.” -Bobby Flay

Ingredients

  • 1⁄2 cup plus 2 teaspoons kosher salt
  • 1⁄4 cup sugar
  • 12 bone-in, skin-on chicken thighs
  • 3 tablespoons ancho chile powder, plus more for garnish
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon chile de árbol powder
  • 1⁄4 cup canola oil
  • Sorghum-Chile Glaze (recipe follows)
  • 1 cup apple or hickory wood chips

Instructions

To make the brine, bring 4 cups cold water, 1⁄2 cup of the salt, and the sugar to a boil in a medium saucepan and cook until the salt and sugar are dissolved, about 2 minutes. Remove from the heat and let cool completely.

Put the chicken thighs in a bowl, add the cooled brine, cover, and refrigerate for 30 minutes and up to 1 hour. Remove from the brine, rinse well, and pat dry.

Combine all of the spices and the oil in a small bowl. Rub each chicken thigh with some of the spice rub, put in a zip top bag, and refrigerate for at least 1 hour and up to 8 hours.

Soak 1 cup apple or hickory wood chips in water for at least 30 minutes. Remove the chicken from the refrigerator 30 minutes before cooking.

Set the EGG for indirect cooking (with convEGGtor) at 250°F/121°C. Place half of the drained wood chips over the hot coals, add the cooking grid, and close the dome. Let smoke build for 10 minutes.

Add the chicken to the smoker grid and smoke for 40 minutes. Add the remaining drained wood chips and continue to smoke the chicken until the temperature reaches 165°F/74°C, about 1 hour more. During the last 15 minutes of smoking, brush the thighs with some of the glaze.

Remove the chicken from the grill, tent loosely with foil, and let rest for 10 minutes. Serve brushed with more of the glaze and sprinkled with ancho powder.

Sorghum-Chile Glaze Ingredients

  • 3⁄4 cup sorghum
  • 1 teaspoon chile de árbol powder
  • Kosher salt and freshly ground black pepper

Sorghum-Chile Glaze Instructions

Whisk together the sorghum and chile de arbol season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.

Adapted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photograph by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.


Cooking 101: How to Make a Basic Brine

Soaking meats or poultry in a brine is a great way to add flavor and juiciness. Meat loses a lot of juices while cooking, so when you start by brining your meats or poultry before cooking, you essentially start with more juice. Therefore when you lose the juices to cooking, you still have more than you would if you did not brine!

That is the simple explanation for why a brine is a good thing, but if you would like a more scientific explanation, try this article from Fine Cooking by noted food scientist Shirley Corriher.

Brining is not an exact science, as the amount of salt you use can vary. I generally like to use 1 cup of kosher salt per gallon of water. From there you can add just about any flavorings you would like. Herbs, spices, fruit zest, fruit juice, sugar, maple syrup, molasses, hot sauce, chili peppers, whatever!

Larger items, such as whole turkeys, whole chickens and pork roasts can and should stay in a brining solution longer than smaller items. When I brine a whole bird I give it at least 8 hours to 24 hours in the brine. Shrimp, chicken pieces, and pork chops should stay in brine for a much shorter time. Shrimp only need to brine about an hour, chicken parts and pork chops for 2-4 hours.

Some will tell you that brines must be brought to a boil, then cooled down before use. I say just throw all your ingredients into a big pot or bowl, stir until the salt has dissolved, stick your meat or bird in and refrigerate! But do make sure to use a non-reactive container, such as a resealable plastic bag or a stainless steel pot or bowl.

When you are ready to cook, be sure to pat the meat or poultry dry. Your meat should be fully flavored at this point, but if I am making chicken or turkey I will rub the dried skin with butter or olive oil for browning. Do Not Add Any More Salt If You Are Adding Other Seasoning!

Here are a few brine flavor suggestions to try. Don’t be afraid to try your own favorite flavors!

  • Apple juice, maple syrup and thyme
  • Ancho and/or chipotle chili powder, cumin seeds, coriander seeds and sliced jalapeno chili
  • Fresh herbs such as thyme, oregano, basil, parsley and tarragon
  • Garlic, honey, soy sauce and five spice powder
  • Rosemary, Garlic, and lemon
  • Wine, garlic, onions, and herbs

Basic Brine for Meat and Poultry

1 tsp fennel seeds (this is optional, but since that is what was in my brine when I took the picture, I included it)

Place all the ingredients into a non-reactive container, stir to dissolve the salt and sugar, then add the meat or poultry of choice. Be sure the brine completely covers the meat or poultry.


What is brining?

Brining is similar to marinating, in the fact that they both soak in a liquid for a period of time. But unlike marinate, brining actually hydrates the meat. Resulting in extra tender juicy meat.

The most important ingredient is salt, along with water and sugar, after that you can add any herbs/flavorings to your liking. You will also need a vessel large enough for your meat and enough liquid to fully cover the meat. I don’t have a pot that large, and I love the 2.5-gallon zipper bags, one of them worked perfectly!

First, you want to bring your salt, water, sugar, and herbs to a boil (recipe below). Then cool completely.

Hint: My recipe calls for water and apple cider. I only boiled the water with the seasonings, then added cold apple cider to help cool it down quicker

Next, place cooled brine and roast in a large pot or Hefty bag (make sure it’s large enough to cover the meat with brine)

place brine and meat in the refrigerator for at least 12 hours, but no more than 24 hours. (I did mine for 18 hours)

Now that you have brined your pork you’re ready to cook it – I chose to cook it on our gas grill because I love cooking on our Weber grill all year long.

Remove meat from brine and pat dry with a paper towel

Heat 2 tablespoons of olive oil in large saute pan over high heat. Season roast with seasoned salt, garlic salt, and pepper. Braise both sides until golden brown, about 5- 6 minutes.

Place roast on preheated grill over indirect medium heat and continuing cooking to an internal temperature of 145° on an instant-read thermometer (mine took about an hour for a 5-pound roast) *Note: I should have covered the bones with foil so they wouldn’t turn black, but I forgot. It’s not necessary to do, but if the black bones bother you, then just wrap a little foil around each tip

Remove from grill and let rest, loosely tented with foil for about 10 minutes.


Sheet Pan Snapper with Potatoes and Fennel

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Maple Mustard Glazed Turkey

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This Maple Mustard Glazed Turkey is absolutely the best I’ve ever had and the certainly the best I’ve ever made. It brined for 3 days, then it was slathered with a herbed butter, cooked to perfection and then glazed with a Maple Mustard spread. OMG it’s hard to describe just how delicious this recipe is. I’ll try to start from the beginning…

Last Thanksgiving was the first time that I tried this turkey recipe. I found it in the Food Network Magazine it’s a Anne Burrell speciality. Let me tell you one life lesson that I’ve learned throughout the last few years of my life: whenever you see recipe from Anne, it’s going to be a winner. She’s just THAT good. Obviously she does not mess around when it comes to her turkey. As I’m always receptive to suggestions from the best chefs, I decided to give this wonderful bird a try. Considering how well it went last year, I was originally planning on reviving it. However, one Food Network show introduced me to an alternative recipe that I needed to try to fuse together with my tried Anne recipe. Bobby Flay decided to sneak in and make an appearance on my Thanksgiving table (go figure!). Admittedly this fusion of recipes could have been an epic fail, but it turned out amazingly.

As I previously mentioned, I brined my bird for 3 days in a water full of herbs, spices, and vegetables. I used a brining bag from Bed Bath & Beyond, and every day I rotated the position of my turkey. This assured that all parts were equally brined. Then the night before Thanksgiving I took the bird out, padded it dry and massaged the herbed butter under the bird’s skin. I did not put the butter on top of the skin as I wanted to avoid it harden up. So I then put this turkey, UNCOVERED, into the fridge to let the skin then dry out (it helped make it crispy). After a night of drying, I then re-buttered it the next day, all over the bird, right before going into the oven. Anne’s recipe called for veggies, herbs and wine as a base for the sauce. Once the turkey is done, Anne strained the veggies off and made a gravy using flour. I decided to try it the healthier way and took all the veggies out and blended them to make base for the sauce.

So, as I’d mentioned, I was watching this show on Food Network about Thanksgiving dishes and Bobby made a Roast Turkey with Maple – Mustard Glaze. It looked so good on TV that I really had to try. I was wrestling with my thoughts as to whether or not I should give it a shot. The risk was that Anne’s version was pretty damn good and it’s hard to justify tinkering with a successful recipe. Anyhow, I’ll save you the suspense…I finally decided to be bold and go for it. As this post testifies, I definitely don’t regret doing so. This Maple Mustard Glazed Turkey turned out to be phenomenal! So, moral of the story, try this combined Anne and Bobby recipe and be prepared to just utterly gorge yourself. Save this recipe, it will change your Holidays for the better.