Vision
is Blowin Smoke!
In the turkey apple brine recipe you're not supposed to add the spices to the apple juice/sugar/salt mix until it has cooled down to 40f from it's boil.
Why is this?
Why is this?
Don't Boil Brine Spices?
- Thread starter Vision
- Start date
landarc
somebody shut me the fark up.
Some people believe that by adding them cold, the brine will pull the aromatics from the spices, while boiling does the same thing, it casts the oils into the steam (which is why the steam smells so good) and dilutes the effect of the spices.
Vision
is Blowin Smoke!
Oh. So it doesn't have to be 40f it just needs to be cooler then boiling.
Thanks.
Thanks.
Will work for bbq
Babbling Farker
I think perhaps you read it wrong, the turkey should go in at 40f or below. Are you refering to the TVWB recipe?
Vision
is Blowin Smoke!
Yes.
[FONT=Arial,Verdana,Helvetica,sans-serif]Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
http://www.virtualweberbullet.com/turkey6.html
[/FONT]
landarc
somebody shut me the fark up.
I think Paul is correct by the way, turkey at 40F, yes. Spices, in my view, go in at around 160F or so. Like tea. Steep, not boil
Will work for bbq
Babbling Farker
I've used that recipe several times before switching to Patio Dadios. The apple juice, water and all the spices are brought to a boil for 1 minute then the oranges are added once it is @ 40f.
Will work for bbq
Babbling Farker
Oops, I had to refresh my memory. Along with the oranges these items also went in once cooled.
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
fingerlickin'
Quintessential Chatty Farker
I don't even boil my brine, I just heat it until all the salt and sugar dissolve. I've already just used super hot water and that works fine as well.
