Sunday, October 30, 2016

Brining a chicken or a turkey (for flavor and moisture)

John & Elizabeth

From the California Culinary Academy cookbook, BBQ, Grilling and Smoking, 1988
1 gallon of water
2 cups of kosher salt
1 cup packed brown sugar
1/2 cup of molasses
2 Tablespoons of black pepper
2/3 cup of crushed fennel
1 Tablespoon of crushed sage
Zest of one tangerine or orange
Zest of one lemon

Make enough of the brine to cover your bird, and pack the bird into a cooler large enough to allow the bird to move a bit.  Weight the bird so that it stays below the level of the brine. Cover the bird with several frozen icees.  A chicken may be brined in 24 hours, but it will be a couple of days for a turkey, based on weight.  You may experiment with the seasonings as well.  Drain the bird well and season and bake as usual.  Enjoy :)

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