Recipes > Poultry

Brining Poultry

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RAD:
Thanks for posting. You guys are making this holiday season makings nice and easy.

HighOnSmoke:
Definitely a big thanks for posting! Bookmarked!

CaptJack:
I put all my dry spices in my spice ginder - to dust, and mixed with the salt and the sugar

teesquare:
I like those Jack....but they are a little on the small side. I like a larger volume bag for more brine and complete immersion. May not be important, it is just how I like to do it.
Anyone know of larger "food safe" plastic bags? I have used the white kitchen size garbage bags, and think they are o.k. ( not the perfumed bags ) but would feel better with a purpose built one.

CaptJack:
T that's a 12# bird in a bag for a 24#er
I doubled up the neck of the bag to take up the slack

btw- the bird is breast down in the bag
why I didn't cover it in liquid, dilute the brine

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