From the California Culinary Academy cookbook, 1988
1 gallon of water
2 cups of Kosher salt
1 cup of packed brown sugar
1/2 cup of molasses
2 tbs black pepper
1/2 cup fennel seeds
1 Tablespoon of sage
Zest of a tangerine or orange
Zest of a lemon
Make enough of this brine to fully cover your bird. Pack the bird into a cooler big enough to hold it with extra room. Weight the bird down, to keep it beneath the surface. Cool the brine with several frozen icees. A chicken may brine in 24 hrs, but the turkey may take several days. Change the icees at least once a day.
John & Elizabeth
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