{"id":14734,"date":"2011-12-01T11:16:01","date_gmt":"2011-12-01T15:16:01","guid":{"rendered":"http:\/\/foodembrace.com\/?p=14734"},"modified":"2011-12-01T11:16:01","modified_gmt":"2011-12-01T15:16:01","slug":"bourbon-brined-turkey","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/12\/bourbon-brined-turkey\/","title":{"rendered":"Bourbon Brined Turkey"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-14735\" title=\"Bourbon Brined Turkey \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey-449x300.jpg 449w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a title=\"Beer Brined Pork Chops\" href=\"http:\/\/foodembrace.com\/2010\/03\/beer-brined-pork-chops\/\"> Beer brined<\/a>, <a title=\"Cider and Beer Brined Chops\" href=\"http:\/\/foodembrace.com\/2011\/10\/cider-and-beer-brined-chops\/\" target=\"_blank\">cider brined<\/a>, and I&#8217;ve used wine in a brine. This year I decided to just throw caution to the wind and bust out the big guns.<\/p>\n<p>Bourbon.<\/p>\n<p>For Thanksgiving this year, I decided to go with a Southern inspired meal. \u00a0Mashed potatoes and stuffing were standard but I made collards for a side dish and wanted to make my turkey have a bit of a Southern flair to it.<\/p>\n<p>I went back and forth on what to use in the brine. \u00a0Finally it occurred to me that bourbon would probably be really tasty when used in a brine. \u00a0It&#8217;s sweet, smooth, and it&#8217;s made in the south.<\/p>\n<p>I put the brine together the day before Thanksgiving and it smelled amazing! \u00a0And a little boozy. Happy Holidays!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14736\" title=\"Bourbon Brined Turkey \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey2-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey2.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<blockquote><p><strong>Andrea&#8217;s Bourbon Brined Turkey<\/strong><\/p>\n<p>1, 12-14lb Turkey<\/p>\n<p><strong>Brine Foundation:<\/strong><\/p>\n<ul>\n<li>2\/3C Bourbon, I used Knob Creek<\/li>\n<li>3 1\/2C Chicken Stock<\/li>\n<li>4C Hot or Boiling Water<\/li>\n<li>1C Kosher Salt<\/li>\n<li>1\/2C Brown Sugar, Packed<\/li>\n<\/ul>\n<p><strong>Additional\u00a0Seasonings and Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Fresno Peppers, sliced in half<\/li>\n<li>2 Cherry Peppers, tops sliced off<\/li>\n<li>1 Large Onion, chunked<\/li>\n<li>3 Carrots, chunked<\/li>\n<li>3 Ribs Celery, chunked<\/li>\n<li>1 Large Sweet Apple, cut in half<\/li>\n<li>1\/2TBSP Poultry Seasoning<\/li>\n<li>2TBSP Garlic Powder<\/li>\n<li>2TBSP Chili Powder<\/li>\n<li>1TBSP Smoked Paprika<\/li>\n<li>Additional Water<\/li>\n<\/ul>\n<div><strong>Roasting Ingredients:<\/strong><\/div>\n<div>\n<ul>\n<li>Carrots<\/li>\n<li>Celery<\/li>\n<li>Onion<\/li>\n<li>Olive Oil<\/li>\n<li>Garlic Powder<\/li>\n<li>Chili Powder<\/li>\n<li>Smoked Paprika<\/li>\n<li>1\/2C Bourbon<\/li>\n<li>3C, Chicken Stock<\/li>\n<\/ul>\n<\/div>\n<div>In a large bucket, add in the all of the ingredients for the brining foundation. \u00a0Stir and allow to rest so the salt and sugar dissolve. \u00a0Make sure the turkey is cleaned, neck and\u00a0giblets\u00a0removed. \u00a0Rinse and pat dry.<\/div>\n<div>Once the salt and sugar are dissolved and the liquids are cooled, add in about 4 more cups of water along with the additional ingredients. \u00a0Stir. \u00a0Add the turkey into the brine, breast first and legs towards the top of the bucket. \u00a0Remember, <a title=\"Brining A Whole Turkey\" href=\"http:\/\/foodembrace.com\/2011\/11\/brining-a-whole-turkey\/\" target=\"_blank\">the turkey should be vertical in the bucket<\/a>.<\/div>\n<div>Fill bucket with cold water until the turkey is completely covered and submerged.<\/div>\n<div>Store in a cold place, like your fridge. \u00a0Brine turkey for 24 hours.<\/div>\n<div>Preheat oven to 350. \u00a0Remove turkey from brine, rinse and pat dry. In a roasting pan, add in the liquids and stir. \u00a0Add in the veggies and then place the turkey in the pan. \u00a0Allow to sit for at least 1\/2 an hour before roasting. \u00a0Rub turkey with light olive oil and sprinkle with a little bit of garlic powder, smoked paprika, and chili powder.<\/div>\n<div>Fill the cavity of the turkey with onion, carrots, and an apple. \u00a0In the roasting pan, roast turkey at 350, basting every half hour, until the internal temp of the turkey reaches 163F.<\/div>\n<div>Remove turkey from oven, tent with foil and allow to rest for half an hour. \u00a0Carve and serve!<\/div>\n<\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14737\" title=\"Bourbon Brined Turkey\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>The chili powder will make the skin on the turkey roast to a very dark color. \u00a0It&#8217;s not burnt, just a deep brown!<\/p>\n<p>This was hands-down the best turkey Scott and I have ever had. \u00a0We barely talked to each other during dinner because we were too busy making comments about the tenderness and flavor of the turkey.<\/p>\n<p>It was sweet and succulent. \u00a0The juiciest turkey I have made to date. \u00a0Even leftovers the next day were amazing. \u00a0We declared this a winner and will be the brining choice for the next several Thanksgivings.<\/p>\n<p>The bourbon flavor isn&#8217;t super strong. \u00a0It&#8217;s just enough to give the turkey a smooth buttery flavor and keep it moist through cooking. \u00a0Next time when I make this, I&#8217;ll add in more peppers to the brine and as I roast it. \u00a0I want a little bit of kick at the end just to give it a twist. \u00a0I might bump the bourbon up to a full cup as well.<\/p>\n<p><em>Have fun guys, and remember, always play with your food! Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beer brined, cider brined, and I&#8217;ve used wine in a brine. This year I decided to just throw caution to the wind and bust out the big guns. Bourbon. For Thanksgiving this year, I decided to go with a Southern inspired meal. \u00a0Mashed potatoes and stuffing were standard but I made collards for a side [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,33],"tags":[48,75,87,47],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3PE","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14734"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=14734"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14734\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=14734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=14734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=14734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}