brine for turducken (or any other fowl)
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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.
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yield
serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For brine for turducken (or any other fowl)
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3 lgbrining bags
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1 1/2 cpink himalayan salt, coarse grind
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1 galmango juice (try to get the real stuff)
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1 galorange juce
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1/2 cbrown sugar, firmly packed
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1/2 cwildflower honey
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3 mdoranges, zested
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2 mdlemons, zested
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1 galcrushed ice
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2 Tbspwhole black pepper corns
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2 Tbspwhole juniper berries
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1 bunchthyme
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3 sprigfresh rosemary (long sprigs)
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1 bunchsage leaves, fresh
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4 mdbay leaves
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6 clovegarlic, peeled
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2 lgonions, peeled, cut in big chunks
How To Make brine for turducken (or any other fowl)
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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.
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2Zest the oranges and lemons in big chunks with a potato peeler. Add to the bowl of veggies and set aside.
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3Remove the pith from the zested lemon, cut it up and add it to the veggies.
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4Pour the juices, salt, honey, and sugar into a big pot. Squeeze the zested oranges in as well. Discard the orange solids.
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5Use an immersion blender to dissolve the salt, sugar, and honey into the juices.
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6Add ice and keep blending. (Were it not for the salt, this could be a base for some sort of cocktail.)
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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.
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8Put half the onion & herb mixture in the bottom of a brining bag. Divide the other half between the two other brining bags.
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9Trust me on this - brine the birds separately.
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10Put the de-boned turkey in the bag with the most veggies, and the other two birds in the other two bags.
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11Pour half the slush into the turkey bag, and divide the other half between the duck and the chicken.
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12Tie 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!
Categories & Tags for Brine for Turducken (or any other fowl):
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