Brine for Turducken (or any other fowl)
A turkey, a duck, and a chicken
pink himalayan salt, coarse grind
mango juice (try to get the real stuff)
brown sugar, firmly packed
whole black pepper corns
whole juniper berries
fresh rosemary (long sprigs)
sage leaves, fresh
onions, peeled, cut in big chunks
1This 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.
2Zest the oranges and lemons in big chunks with a potato peeler. Add to the bowl of veggies and set aside.
3Remove the pith from the zested lemon, cut it up and add it to the veggies.
4Pour the juices, salt, honey, and sugar into a big pot. Squeeze the zested oranges in as well. Discard the orange solids.
5Use an immersion blender to dissolve the salt, sugar, and honey into the juices.
6Add ice and keep blending. (Were it not for the salt, this could be a base for some sort of cocktail.)
7Throw in the peppercorns and juniper berries, and blend just a second or two more. You don't want to crush these spices too much.
8Put half the onion & herb mixture in the bottom of a brining bag. Divide the other half between the two other brining bags.
9Trust me on this - brine the birds separately.
10Put the de-boned turkey in the bag with the most veggies, and the other two birds in the other two bags.
11Pour half the slush into the turkey bag, and divide the other half between the duck and the chicken.
12Tie the bags up tight so that there's no air. Refrigerate 6-8 hours or overnight.
Originally Posted: Sat, Nov 22, 2014