Thanksgiving turkey tips: Brining - FOX 32 News Chicago

Thanksgiving turkey tips: Brining

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You've tried grilling, frying and baking your turkey.  How about brining?  More and more people are doing it, so we asked Chef Jeb Aldrich of 4th & Swift for some tips. 

Here are the recipes he shared with us on Good Day:

Turkey Brine
Ingredients:
1 gallon water
1oz fresh ginger
2ea cloves
2ea bay leaves
1 # kosher salt
1 cup brown sugar
1 cup maple syrup
1oz chopped thyme
3ea onion chopped
3ea celery stalk
3ea peeled California carrots    
3ea garlic cloves

Add all ingredients to large pot.  Bring to boil.  Remove from heat and bring to room temperature.  Submerge turkey in brine for at least five hours or overnight.


Sweet Potatoes Macaire
Ingredients:
3 large sweet potato (cooked)
8 oz brown butter
8 oz AP Flour (sifted)
3 eggs
3 egg yolks
¼ cup brown sugar
¼ tsp nutmeg (fresh, microplane)
salt & pepper

Mix sweet potato and brown butter in robot coupe.  Cover with plastic wrap and cool in frig.  In large mixer add eggs, flour, brown sugar, nutmeg, and chilled sweet potato.  Mix for about 1 min on #2 setting.
    
Take a shallow pan and spray with pan spray.  Evenly disperse the sweet potato mix into the pan.  Smooth out the top of the mixture with offset spatula.  Cover pan with plastic wrap and foil.  Cook in water bath at 325° for 45 minutes.

Allow to cool through.  Cut into cubes or rounds.  Shallow or deep fry @ 350 for 4 minutes, serve.


North Georgia Apple & Crispy Brussels Sprout Salad

Ingredients:
25 brussels sprouts
3 apples ( preferably local & with high acidity)
1 cup crème fraiche
4 cups apple cider
1 cup pistachios (shelled)
1 pinch Fleur de sel
2 sprigs rosemary
2 tbsp sherry vinegar
4 cups vegetable oil for frying

Place apple cider in a small pot on stove & reduce until syrup consistency.  Cool & reserve.  Prep Brussels sprouts by removing stem end & then cutting in half.  Peel apples cut into thin 1" slices.  Toast pistachios in oven.  Cool then grind to course consistency either by hand or in food processor.  Chop rosemary & add to crushed pistachios along with a pinch of  fleur de sel.

To serve:
Heat oil on stove top or in fryer to 350 degrees.  Fry Brussels sprouts until outside leaves begin to turn golden brown.  Do not "over fry".  Remove sprouts from fryer & toss in bowl with salt, pepper, & sherry vinegar.  Using a spoon, spread  crème fraiche on plate in a line (this will hold the sprouts in place).  Liberally spread reduced cider mixture on top of crème fraiche.  Place sprouts in a line on top of cider & crème.  Top with apples.  Repeat original process.  To finish, add one last drizzle of cider reductuion then sprinkle pistachio mix liberally over plate.  Enjoy!!

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