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Apple Brine for Turkey the Night Before Cooking
Dinner American

Apple Brine for Turkey the Night Before Cooking

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Line a cooler with a large food-safe bag. Add 1 gallon water, apple juice, and salt to the bag; stir until salt is dissolved. Add garlic.
  2. 2 To use, place turkey in brine, breast-side down; add more water as needed until turkey is completely submerged. Pour ice over turkey. Seal the bag, close the cooler, and let turkey brine overnight.

By Godiva Goddess

Utokia's Cauliflower in Bell Pepper and Cheese Sauce
Dinner American

Utokia's Cauliflower in Bell Pepper and Cheese Sauce

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 450 degrees F.
  2. 2 Place cauliflowerets in center of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
  3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
  4. 4 Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Vegan Tempura Veggies
Dinner American

Vegan Tempura Veggies

3.8

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
  2. 2 Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.

By Jeannine Rivas

Sous Vide and Smoked East Coast Pastrami
Dinner American

Sous Vide and Smoked East Coast Pastrami

5.0

Prep
30 min
Cook
1390 min
Total
8665 min

Instructions

  1. 1 Trim off fat cap of brisket; poke some holes in meat with a paring knife.
  2. 2 Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
  3. 3 Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip brisket every 24 hours.
  4. 4 After brining, pull brisket out of the container and rinse under cold water.
  5. 5 Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
  6. 6 Use 1/2 of the spice mixture to coat brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
  7. 7 Remove from sous vide, cut open the bag, and brisket set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat brisket.
  8. 8 Place a wire rack in the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
  9. 9 Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

By Norm Walker

Brined Thanksgiving Turkey
Dinner American

Brined Thanksgiving Turkey

4.9

Prep
30 min
Cook
390 min
Total
1860 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
  3. 3 Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
  4. 4 Gently lower turkey into the liquid with the breast facing down.
  5. 5 Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
  6. 6 Preheat oven to 500 degrees F (260 degrees C).
  7. 7 Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
  8. 8 Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey.
  9. 9 Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
  10. 10 Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
  11. 11 Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C).
  12. 12 Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By terrwyn

Crispy Smoked Chicken Wings
Dinner American

Crispy Smoked Chicken Wings

Prep
75 min
Cook
56 min
Total
1581 min

Instructions

  1. 1 Combine peppercorns, coriander, mustard, fennel, and cumin in a mortar and pestle; crush until fragrant and just broken.
  2. 2 Bring water to a boil in a saucepan. Add peppercorn-seed mixture, onion, garlic, ginger, rosemary, thyme, and bay leaves; bring back to a boil. Reduce heat to low; simmer until flavors meld, about 25 minutes. Cool brine, about 10 minutes.
  3. 3 Pour 2 cups brine into a large 10-quart plastic container with a tight-fitting lid. Stir in sugar and salt until dissolved. Add chicken wings, lemon zest and juice, and lime zest and juice.
  4. 4 Drop ice into the pot with the remaining brine to cool it down. Pour into the plastic container. Add enough apple juice to cover the wings. Stir well and seal container; refrigerate for 24 to 48 hours.
  5. 5 Preheat smoker to 275 to 300 degrees F (135 to 150 degrees C) according to manufacturer's directions.
  6. 6 Rinse wings under cold tap water; dry, unstacked, on wire racks. Place the racks into the smoker. Add applewood chips according to manufacturer's directions. Smoke until chicken develops a smoky flavor but is not fully cooked, about 25 minutes. Transfer wings to a tray and pat dry with paper towels.
  7. 7 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wings, 8 to 10 at a time, until golden brown and crispy, 60 to 90 seconds.

By OxPatchReb

Pork Brine
Dinner

Pork Brine

3.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
  2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
  3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Citrus Honey Brined Smoked Turkey
Dinner

Citrus Honey Brined Smoked Turkey

4.7

Prep
30 min
Cook
180 min
Total
750 min

Instructions

  1. 1 Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C).
  2. 2 Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey.
  3. 3 Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill.
  4. 4 Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C).
  5. 5 Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.

By Mary Jane Brown

Sweet Orange Tamales
Dinner Mexican

Sweet Orange Tamales

Prep
30 min
Cook
95 min
Total
170 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
  3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
  4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
  5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Bitter Melon and Black Bean Sauce Beef
Dinner Chinese

Bitter Melon and Black Bean Sauce Beef

4.9

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Fill a large bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Add bitter melon and cook uncovered until tender yet firm, about 2 minutes. Drain in a colander and immediately immerse in ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain.
  2. 2 Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a large glass or ceramic bowl. Add beef and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. 3 Heat wok or a large skillet on high until smoking. Add 1 tablespoon oil. Add beef to wok in a single layer; cook until browned, about 2 minutes per side. Transfer beef to a plate. Heat 1 teaspoon oil in wok. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
  4. 4 Stir black bean sauce into melon mixture, then stir in oyster sauce, remaining 1 teaspoon soy sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Meanwhile, whisk remaining 1 teaspoon cornstarch and 1 teaspoon water together; stir in until sauce thickened.

By Doug Wah

Cool Watermelon Slushes
Drink American

Cool Watermelon Slushes

4.1

Prep
3 min
Cook
3 min
Total
6 min

Instructions

  1. 1 Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.

By ILOVSCREAM

Cantaloupe Frenzy
Drink American

Cantaloupe Frenzy

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cantaloupe and ice in a blender; blend until ice is broken into small pieces. Add sugar; blend until smooth.
  2. 2 Pour into tall glasses to serve.

By ONECUTETEXAN

Peppermint Martini
Drink American

Peppermint Martini

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all your ingredients.
  2. 2 Fill a cocktail shaker with ice.
  3. 3 Pour vodka, creme de menthe, and peppermint schnapps over ice. Cover the cocktail shaker and shake well, about 30 seconds.
  4. 4 Strain into two martini glasses. Garnish with peppermint sticks if desired and enjoy!

By Joel Vincent

Strawberry-Yogurt Shake
Drink American

Strawberry-Yogurt Shake

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ½ ice cubes, bananas, strawberries, and yogurt in a blender; blend on high until smooth. Add remaining ½ ice; blend until smooth. Serve immediately.

By Jackie

Princess Peach
Drink American

Princess Peach

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker with ice; add Malibu rum, peach-flavored vodka, and ginger ale. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.

By Allrecipes Member