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brine for turducken (or any other fowl)

earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

This brine is truly delicious. I think it's the juniper berries that makes it. Unlike other brines, you don't have to bring it to a boil in order to dissolve the salt. And you don't want to cook the vegetables into the brine. The flavors are brighter if it's not cooked.

►
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For brine for turducken (or any other fowl)

  • 3 lg
    brining bags
  • 1 1/2 c
    pink himalayan salt, coarse grind
  • 1 gal
    mango juice (try to get the real stuff)
  • 1 gal
    orange juce
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    wildflower honey
  • 3 md
    oranges, zested
  • 2 md
    lemons, zested
  • 1 gal
    crushed ice
  • 2 Tbsp
    whole black pepper corns
  • 2 Tbsp
    whole juniper berries
  • 1 bunch
    thyme
  • 3 sprig
    fresh rosemary (long sprigs)
  • 1 bunch
    sage leaves, fresh
  • 4 md
    bay leaves
  • 6 clove
    garlic, peeled
  • 2 lg
    onions, peeled, cut in big chunks

How To Make brine for turducken (or any other fowl)

  • 1
    This is a no cook brine. Wash, peel and cut up the onions, garlic, and all the herbs. A rough chop is fine. Mix up and set aside in a big bowl.
  • 2
    Zest the oranges and lemons in big chunks with a potato peeler. Add to the bowl of veggies and set aside.
  • 3
    Remove the pith from the zested lemon, cut it up and add it to the veggies.
  • 4
    Pour the juices, salt, honey, and sugar into a big pot. Squeeze the zested oranges in as well. Discard the orange solids.
  • 5
    Use an immersion blender to dissolve the salt, sugar, and honey into the juices.
  • 6
    Add ice and keep blending. (Were it not for the salt, this could be a base for some sort of cocktail.)
  • 7
    Throw in the peppercorns and juniper berries, and blend just a second or two more. You don't want to crush these spices too much.
  • 8
    Put half the onion & herb mixture in the bottom of a brining bag. Divide the other half between the two other brining bags.
  • 9
    Trust me on this - brine the birds separately.
  • 10
    Put the de-boned turkey in the bag with the most veggies, and the other two birds in the other two bags.
  • 11
    Pour half the slush into the turkey bag, and divide the other half between the duck and the chicken.
  • 12
    Tie the bags up tight so that there's no air. Refrigerate 6-8 hours or overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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