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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