Chicken & Turkey
Apple Brined & Hickory Smoked Turkey
2 quarts apple juice
1 pound brown sugar
1 cup kosher salt
3 oranges -- quartered
4 ounces fresh ginger -- thinly sliced
15 whole cloves
6 bay leaves
6 cloves garlic -- crushed
14 pounds turkey
vegetable oil -- for brushing turkey
cotton string -- for trussing turkey
heavy-gauge foil pan
hickory chips -- soaked in water (for at least 30 minutes)
- In a large saucepan over high heat, bring apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from heat, and skim off the foam. Allow the mixture to cool to room temperature.
- In a 5 gallon plastic bucket or other container large enough to easily hold the turkey, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.
- Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to be sure it is completely immersed. Refrigerate for 24 hours.
- Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.
- Remove the turkey from the brine and pat with paper towels until very dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden brown, about 40 minutes, wrap them in aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden brown, about one hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature is bout 180d F, and the internal temperature of the breast is about 165d F. Figure 12 to 14 minutes per pound.
- Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil and let rest 20 minutes before carving. The pan drippings may be used to make gravy.
Turkey Apple Saute
1 tablespoon vegetable oil
1 red onion, cut into wedges
1 green or red apple, cored and cut into wedges
1/2 teaspoon dried thyme
10 ounces turkey breast meat, sliced
3/4 cup chicken broth
- In a large skillet, heat oil over medium-high heat and cook onion, apple, and thyme for 6 minutes or until tender, stirring occasionally. Stir in turkey and chicken broth.
- Heat through. If desired, serve over hot rice.
Apple Kissed Chicken
1/2 cup apple juice
3 tablespoons apple butter
2 tablespoons lemon juice
4 skinless boneless chicken -- breast halves
1/2 teaspoon adobo seasoning
vegetable cooking spray
1 small onion -- thinly sliced
1 small apple -- cored and cut into
1 tablespoon corn starch
2 tablespoons water
- Combine first 3 ingredients in a small bowl. Stir well. Set aside.
- Sprinkle chicken with Adobo. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until browned. Pour apple juice mixture over chicken and top with onion slices. Cover, reduce heat, and simmer 10 minutes. Add apple wedges. Cover and simmer 12 minutes, or until chicken is tender.
- Transfer chicken and apple wedges to a serving platter, using a slotted spoon. Dissolve corn starch in water in a small bowl. Add to apple juice mixture in skillet, stirring constantly. Cook over medium heat, stirring constantly, until mixture is thickened. Spoon sauce over chicken.
Sweet Potato-Apple Stew With Turkey
1 tablespoon canola oil
1 medium onion, chopped
1 large carrot, cut in 3/4-inch thick slices
1 rib celery, cut in 3/4-inch slices
1 small rutabaga, peeled and cut in 1-inch pieces
1 1/2 cup fat-free, reduced-sodium chicken or vegetable broth
1 bay leaf
2 Crispin or Red Delicious apples, peeled, cut in 1-inch pieces
2 medium sweet potatoes, peeled, cut in 3/4-inch half-moon slices
2 cups diced cooked turkey breast
1/2 cup fresh, frozen or dried cranberries
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/3 cup chopped toasted almonds (optional)
- Preheat oven to 375 degrees. In small Dutch oven, heat oil over medium-high heat. Add onion and saute until tender, about 4 minutes. Stir in carrot, celery and rutabaga. Cover tightly and cook over medium-low heat about 10 minutes. Add broth and bay leaf; cover. Transfer to oven.
- Bake 10 minutes. Stir in apples, sweet potatoes, turkey, cranberries and thyme. Cover and bake until vegetables are tender and turkey is heated through, about 15 to 20 minutes. Remove bay leaf. Season with salt and pepper, if desired. Garnish with almonds, if desired. Serve over hot brown rice or whole-grain noodles.
Apple Curry Chicken
2 whole chicken breasts, split, skinned & boned or 4 skinless, boneless chicken thighs
1 c. apple juice, divided
Dash of pepper
1 1/2 c. plain croutons
1 med. sized chopped apple
1/4 c. raisins
1/2 c. finely chopped onion (optional)
2 tsp. brown sugar
1 tsp. curry powder
3/4 tsp. poultry seasoning
- Preheat oven to 350 degrees. Lightly grease shallow baking dish. Arrange chicken in a single layer in dish. Combine 1/4 cup of apple juice and pepper, brush mixture over chicken.
- Combine croutons, apple, onion, raisins, sugar, curry powder and poultry seasoning in large bowl. Stir in remaining 3/4 cup apple juice. Spread over chicken. Cover. Bake about 45 minutes or until chicken is tender.
Page 2 of 3«StartPrev123NextEnd»
Zetrocity Digital Solutions