Brine for Turducken (or any other fowl)

Brine For Turducken (or Any Other Fowl) Recipe

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Janice Joy Miller


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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A turkey, a duck, and a chicken
15 Min
No-Cook or Other


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3 large
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 medium
oranges, zested
2 medium
lemons, zested
1 gal
crushed ice
2 Tbsp
whole black pepper corns
2 Tbsp
whole juniper berries
1 bunch
3 sprig(s)
fresh rosemary (long sprigs)
1 bunch
sage leaves, fresh
4 medium
bay leaves
6 clove
garlic, peeled
2 large
onions, peeled, cut in big chunks

How to Make Brine for Turducken (or any other fowl)


  • 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.

Printable Recipe Card

About Brine for Turducken (or any other fowl)

Course/Dish: Turkey
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cajun/Creole
Dietary Needs: Gluten-Free, Wheat Free, Soy Free

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