Deep-Fried Turkey with Peanut Oil

Hawaiian Pineapple-Soy Brine

Ingredients:

• 6 cups Pineapple juice
• 3½ qt. Water
• 1 ½ cup Light soy sauce
• ½ cup Brown sugar or maple syrup
• 1 cup Salt
• ¼ cup Fresh ginger, grated
• 1 Tbsp. Red chili flakes
• 2 Tbsp. Coriander seeds, toasted and ground
• 1 ea. Onions, peeled and chopped
• 2-3 ea. Cinnamon sticks
• 1 Tbsp. Chinese five spice, ground (optional)

Directions:
Combine the pineapple juice, brown sugar, salt, and hot water; stir to dissolve. Add the remaining ingredients and cool to room temperature or below 55°F. Add the protein, taking care that it is completely submerged. Marinate for 12 to 40 hours, depending on the size of protein and desired sweetness. Rinse and dry for a few hours; discard the brine. Deep-fry according to instructions.

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

Grilled Turkey and Pineapple Sandwich with Smoked Mozzarella

Ingredients:

• ½ cup Mayonnaise
• 4 cups Pineapple, chopped
• 3 tsp Barbecue sauce
• 8 ea. Italian bread, slices
• 12 oz. Smoked mozzarella, sliced
• 16 oz. Deep-fried turkey, sliced
• 4 ea. Pineapple slices, grilled
• 1 ea. Red onion, thinly sliced, rinsed in water and dried
• 4 Tbsp. Butter

Directions:
In a small bowl, combine the mayonnaise, pineapple, and barbecue sauce; spread onto the bread. Build the sandwiches in the following order: turkey, pineapple, cheese, and onion. In a large cast iron pan, melt the butter over medium heat. Sauté the sandwiches, turning once, until both sides are golden brown and the cheese melts, about 5 to 8 minutes. Lower the heat, if necessary, to keep the bread from burning. Cut the sandwiches in half and serve.

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