Barbecue Brine For Deep-Fried Turkey
12 servings
Ingredients
Barbecue Brine
7 qt of water
1 cup of bourbon or whiskey
2 cups of kosher salt
1 cup of brown sugar
2 cups of barbecue sauce
1 cup of apple cider vinegar
10 each of juniper berries
4 each of bay leaves
1 tbsp of black peppercorns
6 cloves of garlic, peeled and sliced
Barbecue-Brined Turkey Torta
3 tbsp of peanut oil
1 each of onions, julienned
1/4 tsp of salt
2 tsp of black pepper, freshly ground
2 each of Poblano chile, roasted, peeled, seeded, and julienned
1/4 cup of Chipotle in adobo sauce
6 cups of turkey meat, cooked and shredded
6 each of bolilo or other soft rolls
12 tbsp of mayonnaise, mixed with your favorite peanut butter and hot sauce to taste
6 each of lettuce leaf
12 each of tomato slices
Fried Turkey, Grape, and Peanut Salad with Sherry Dressing
2 lbs of deep-fried turkey, diced
1 lb of seedless grapes, cut in half
2 cups of celery, sliced
1/2 cup of green onions, sliced
1/2 cup of fresh parsley, chopped
1 1/2 cups of mayonnaise
1/2 cup of sherry, medium dry
1/8 cup of lemon juice
1/16 cup of sugar
1/2 tsp of salt
1 tsp of pepper
Instructions
- Combine half the water with the salt, sugar, and dry seasoning in a stainless-steel pot; bring to a boil.
- Skim any surface foam from the top and remove from the heat; chill to room temperature.
- Add the whiskey, vinegar, barbecue sauce, and the remaining water.
- Add the turkey to the brine and let sit for up to 48 hours.
- Remove the turkey from the brine at least 2 to 3 hours prior to cooking; let it dry completely on a rack.
- Discard the brine. Proceed with deep-frying the turkey.
- Heat the oil in a small skillet over medium-high heat.
- Sauté the onion with the salt and pepper until translucent.
- Add the poblano, chipotle adobo sauce, and turkey; stir well and cook until just heated through.
- Split open the bolillo rolls and spread the inside with the mayonnaise.
- Line one side with lettuce and the other with the tomato slices.
- Spoon in the warm turkey mix, press together, and serve.
- Serve with pickles or spicy chips. Yield: 6 sandwiches.
- Combine the turkey, grapes, celery, peanuts, green onions, and parsley.
- Combine the mayonnaise, sherry, lemon juice, sugar, salt, and pepper and add to the turkey mixture; toss well.
- Garnish with the remaining peanuts.
- Use as an entrée, sandwich filling, or in pastry as an appetizer.
- If possible, dress the salad at the last minute to keep the celery and peanuts crunchy.
Barbecue Brine
Barbecue-Brined Turkey Torta
Fried Turkey, Grape, and Peanut Salad with Sherry Dressing
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.
Estimated Nutritional Information
Calories:
181kcal
Carbohydrates:
35g
Sodium:
431mg
Sugar:
32g
