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A sizable quantity of Krishna river water was earmarked for some ultra-mega power projects in Karnataka and Maharashtra to the detriment of the agriculture sector in Andhra Pradesh. Economici moncler bambini Outlet Vendita Online Store, moncler per bambini | maglioni moncler uomo No matter what your mom, grandpa or even mother-in-law says, turkeys come out best when they are soaked in a brine before they hit the oven.While many families still use the basting method, it means opening the oven door repeatedly, at the very least extending the cooking time. Plus, it does little to flavor the meat, unlike brine.A brine solution can be as simple as salted and sugared water or as complex as the ones being showcased here. The principle is still the same: the bird's cells absorb the flavored water through osmosis, trapping the flavors in the meat over several hours.For your first time with brine, spend a few bucks more and get a cylindrical cooler or large bucket. Some recipes call for using a plastic bag, but that can get messy and it is much easier to shake and stir the cooler. Plus, the cooler can be easily drained and cleaned.This does take some planning ahead. You will need enough time to thaw and brine your turkey. Your turkey will need two to three days to thaw in the refrigerator. And then you'll need at least eight hours to soak the bird in the brine.With your bucket in hand and a hunger for juicy meat, tackle brining this Thanksgiving with one of the these recipes.BASIC TURKEY BRINEIngredients1 14- to 16-pound turkey1 cup kosher salt1/2 cup light brown sugar1 gallon vegetable stock1 tablespoon black peppercorns1 1/2 teaspoon allspice berries1 1/2 teaspoon chopped candied ginger1 gallon of ice water1 red apple, sliced1/2 onion, sliced1 cinnamon stick1 cup water4 sprigs rosemary6 leaves sageCanola oilDirectionsOne day before brining:In a large stockpot, combine vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger. Heat mixture over medium-high heat, stirring occasionally to dissolve solids and bring to a boil. Remove from the heat, cool to room temperature and refrigerate.Early in the day or the night before the turkey meal:In the 5-gallon bucket, combine brine, water and ice. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through.Place the oven rack in the lowest position and preheat oven to 500 degrees. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.Place the bird on roasting rack placed in a pan.In a microwave safe dish, combine the apple, onion, cinnamon stick and 1 cup of water and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.Roast the turkey at 500 degrees for 30 minutes. Reduce oven temperature to 350 degrees and roast for 2 to 2 1/2 hours, until a probe thermometer inserted in the thickest part of the thigh reads 165 degrees. Let the turkey rest, loosely covered with foil, for 15 minutes before carving.Source: Alton Brown at . Preparation videos can also be found there.BOURBON-BRINED SMOKED TURKEYBrine14 cups water4 cups apple juice, preferably unsweetened and unfiltered1 cup bourbon1 1/2 cups light brown sugar1 1/4 cups salt4 bay leaves12 whole black peppercorns1 medium onion, coarsely chopped4 medium cloves garlic, coarsely chopped4 strips lemon peel (little or no pith)Rub2 tablespoon ground sage2 tablespoon dried rosemary2 tablespoon dried thyme2 tablespoon salt1 tablespoon freshly ground black pepperTurkeyOne 15-pound turkey, giblets removed10 tablespoons, or 1 1/4 sticks unsalted butter, at room temperature1 large onion, cut into quarters1 medium tart apple, such as Granny Smith, cored and cut into quartersDirectionsAdd the water, apple juice, bourbon, brown sugar, salt, bay leaves, peppercorns, onion, garlic and strips of lemon peel, stirring to dissolve the sugar and salt. Place the turkey in the brine.Refrigerate for 12 to 20 hours, repositioning the turkey halfway through as needed to make sure the bird is evenly brined.Rinse the turkey and pat it dry; discard the brine.Soak the 2 cups of pecan or applewood chips for at least 1 hour. Meanwhile, prepare the rub. In a small bowl, combine sage, rosemary, thyme, salt and pepper and set aside.Prepare the grill for indirect heat: If using a charcoal grill, light the coals. Drain the water from the wood chips. If using a gas grill, place 1 cup of the chips in a smoker box or an aluminum foil pouch punctured with a fork on top to release smoke.If using a charcoal grill, place a drip pan beneath the grates on the indirect side of the grill. When the coals are white-hot, scatter 1 cup of the wood chips directly onto the coals. If using a gas grill, place a drip pan directly on the flavorizer bars, briquettes or lava rocks. Place the smoker box or foil pouch between the grate and briquettes, close to the flame. Preheat on high until you see smoke, then reduce the heat to medium (350 degrees).Coat the cavity and skin of the turkey with butter. Coat the cavity with 2 tablespoons of the rub, then use the remainder of the rub to coat the buttered skin of the bird. Place the onion, apple and fennel pieces in the cavity.Place the turkey, breast side up, on the indirect side of the grill, over the drip pan. If using a charcoal grill, place the cover and leave the vents open. If using a gas grill, close the lid.After an hour, add a dozen briquettes and the remaining cup of chips directly onto the charcoal fire. If using a gas grill, add the remaining chips to the smoker box or remove the foil pouch and replace it with a second pouch. Baste the turkey with drippings every 20 minutes until it is done.After 2 hours, insert a meat thermometer into thickest part of the thigh without touching the bone. The bird is done when the temperature reads 165 degrees (between 2 and 3 hours).Transfer the turkey to a cutting board. Discard the onion mixture in the cavity. Let the bird rest for 15 minutes before carving.Source: . Preparation videos can also be found there.HONEY-BRINED SMOKED TURKEYIngredients1 gallon hot water1 pound kosher salt2 quarts vegetable broth1 pound honey1 7-pound bag of ice1 15- to 20-pound turkey, with giblets removedVegetable oilDirectionsIn a 54-quart cooler, combine the hot water and salt. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add ice and stir. Place turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.Remove turkey from the brine and dry thoroughly. Rub the bird with the vegetable oil. Heat the grill to 400 degrees F.Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat. Close the lid and cook for 1 hour.After 1 hour, check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup. Insert a probe thermometer into the thickest part of the thigh. When the temperature reaches 165 degrees, remove from grill, cover with aluminum foil and allow to rest. Carve and serve.- Recipe by Alton Brown, originally published on. |
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