Deep-Fried Turkey with Peanut Oil

Sliced Apple Brine

Ingredients:

• 1 gal. Water
• 2 ½ cups Salt
• 2 qt. Cider
• 4 qt. Apple juice
• 2 cups Brown sugar
• 8 ea. Cinnamon stick
• ½ oz. Peppercorns
• 10 ea. Cloves
• Bay leaves and thyme to taste
• 2 ea. Onions, peeled and cut in large pieces
• 2 ea. Apples, cut in large pieces

Directions:
Bring the water, cider, and apple juice to a boil; add the salt and brown sugar. Turn off the heat and let it sit for a few minutes; skim any foam off the top. Add the remaining ingredients and chill over ice or in a sink with cold water to 40°F to 45°F. Add the turkey to the brine and let rest overnight. Agitate in the morning to speed up the brining process. Brine for 1 to 2 days. Rinse with water and dry for at least 2 hours. Deep-fry the turkey according to directions.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

Apple-Brined Turkey Sandwich with Celery Root and Apples in Creamy Mustard Dressing

Ingredients:

• Dressing
• 2 Tbsp. Lemon juice
• Sea salt to taste
• 2 Tbsp. Dijon mustard
• 1 cup Crème fraîche
• 1 ea. Celery root, peeled, julienne or coarsely grated
• 1 ea. Tart green apple, peeled and grated
• 20 oz. Deep-fried turkey meat , thinly sliced
• 6ea. Sandwich rolls, long, sliced lengthwise in half
• 3 Tbsp. Cranberry sauce (optional)
• Watercress or baby greens as needed
• Shoestring potato chips, for serving

Directions:
For the dressing: Whisk together the lemon juice and salt. Add the mustard and crème fraîche; stir to blend. Taste for seasoning and set aside.

Add the celery root and apple to the dressing and taste for seasoning; refrigerate for several hours before serving. Open the sliced sandwich rolls and spread each half with the cranberry sauce. Place the salad in the roll and top with the turkey.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.