Sunday, October 30, 2016

To brine, turkey, chicken

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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