Chef's Corner: Turkey Brine & Sweet Potato Brie Gratin - WKOW 27: Madison, WI Breaking News, Weather and Sports

Chef's Corner: Turkey Brine & Sweet Potato Brie Gratin


Sweet Potato Brie Gratin, Pecan Streusel

  • 3-4 Lg.  Sweet potatoes, peeled and sliced very thin
  • 1 C        Brie, Triple Crème, or other soft cow's milk cheese, sliced thin
  • 1 T         Butter or pan spray


  • 2 C                                     Heavy Whipping Cream
  • 2 Lg.                                  Eggs
  • Pinch                                  Nutmeg
  • Salt and Pepper                 To Taste


  • 1 C                                       Ginger snap cookie, or other sweet cookie, coarsely crushed
  • ½ C                                       Pecans, coarsely chopped
  • 2 T                                        All Purpose flour
  • 3 T                                        Soft butter
  • 3 T                                        Soft butter
  • Pinch                                   Allspice
  • Pinch                                   Cinnamon 

Procedure:  Butter or spray a 9 in. pie pan or baking pan completely.  Evenly layer sliced sweet potato and brie in the baking pan alternating layers of sweet potato and brie.  Fill the pie pan to the top with sliced sweet potato and brie.  For the custard, whip or blend the heavy whipping cream, eggs, and nutmeg together until completely incorporated and season with salt and pepper.  The custard should be a touch on the salty side.  Carefully pour the custard over the sweet potatoes.  The custard should come just to the top of the pan.  Mix all of the ingredients for the streusel together well in a small bowl.  Sprinkle the streusel over the sweet potatoes, covering the entire baking pan.  Bake gratin in a preheated 350 degree F. oven for 40 min – 1 hour.  If the top starts to caramelize too quickly, cover with foil, and finish baking.  The gratin is done when a knife can pierce through the sweet potatoes effortlessly.   


Turkey Brine

  • 1  12#                                  Turkey


  • 3 Gallons                            Water
  • 1 ½ C                                   Salt
  • 1/3 C                                   Brown sugar
  • 15                                         Juniper berries
  • 2 T                                        Coriander
  • 3 T                                        Black peppercorns
  • 3                                           Star anise
  • 15                                         Garlic cloves
  • 1 Onion                               Sliced thin
  • 5                                           Bay leaves
  •  1 Sprig                                Rosemary
  • 3 Sprigs                               Thyme

Procedure:  Combine all of the brine ingredients in a large pot and bring to a boil.  After the brine boils for 30 seconds, let it cool completely, and pour over turkey.  The turkey should be completely submerged.  Weigh the turkey down if necessary.  Let the turkey sit in brine for 18 to 24 hours, 24 hours is ideal.  Remove the turkey from the brine, pat or let dry, and it is ready to roast, bake, or fry. 

It is "safely" recommended to cook a turkey to an internal temperature of 165-175 degrees F.  A turkey will carryover 5 to 10 degrees when you remove it from the oven.  I would personally cook the turkey a touch less, maybe 5 degrees or so.  The general rule is 12 – 15 minutes of cooking time per pound with a preheated oven at 375 degrees F.

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