Best Big Daddys Brine Recipes

BIG, BRINED HERBY TURKEY

Steps:

• Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days.
• The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.
• In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!
• Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil.
• Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.) Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.
• Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat. Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy.

BIG DADDY'S BBQ RIBS

Steps:

• In a small bowl, combine the first 10 ingredients. Rub over ribs; cover and refrigerate overnight., Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs. Bake, uncovered, for 30-45 minutes or until tender, basting occasionally with barbecue sauce.

BIG DADDY'S BRINE RECIPE - (4/5)

Steps:

• Ice to cool the brine down Let your Turkey meat marinate in the brine over night

DADDY'S GAME CHANGING TURKEY WITH QUICK PAN GRAVY

Steps:

• Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.
• In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.
• Preheat the oven to 400 degrees F.
• Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.
• Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
• Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.