Recipes > Poultry

Savory Turkey ( or chicken) brine

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teesquare:
For each gallon of water:

3/4 cup of  brown sugar

3/4 cup of sea salt ( non-iodized)

3/4 cup Low Salt Soy Sauce

1 tsp thyme
1/2 tsp rosemary
1/2 tsp garlic powder
1/2 tsp dill

You may want to add all of the dry ingredients to one gallon of water in a pot, and bring to boil, to dissolve into solution.
Then, remove pot from stove, give it  few minutes to cool a little -  then add some ice in zip lock bags to the pot and stir gently to cool the mixture. Repeat  once or twice - to chill the mixture.
Add the balance of water ace ice to further spped the process.
Once you have the pre-determined volume of brine, and it is chilled - you can place the bird in it. Be sure to but the vessel ( pot or bucket ) in a cooler with ice surrounding it, or comparable method to keep the brine below 40 degrees F.

Leave bird in brine for 1 hour per lb. Remove, rinse, the dry completely.
Last - gently separate the breast skin from the breast using a small knife, and your hand. Take one stick of butter at room temperature, and mix into it more of the above herbs that were used in the brine, and place the herbed butter on the breast - under the skin, and use your fingers to press it around thru the skin, and spread it out.

Cook via your choice of device.

 

TMB:
Sounds good, very close to the brine I make

Pam Gould:
I do mine a little differently. Same ingredients almost too, But I nuke some water and dissolve the rest in a smaller amount of water. Throw it in 5 gallon bucket, drop bird or whatever then top with cold water and ice for however long I need. I just love my 40º & lower attached garage in the winter time, I use very little ice some times, and if it get real cold then I gotta bring it in. Same procedure mostly tho. Not sure about the dill tho..my hubby would not like that. He is not the experimental type, and I love to try new stuff..Go figure.  Pammie  ★*˚°。°

teesquare:
You are right about the small amount of water , i.e making a concentrate- and the microwave would be  better than boiling a pot on the stove in my humble opinion!

Pam - you are the most logical cook about most things I have seen. I am still blown away about your "cooler - cold smoker"...
Could you post that over here on LTBBQ?

Thanks
T

Pam Gould:
Sure Tee..now how am I gonna steal that from the other site.  Nevermind.. I still have the pics..I think I can handle this one. Pammie ★*˚°。°

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