Brine for Turducken (or any other fowl)
Janice Joy Miller
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3 largebrining bags
1 1/2 cpink himalayan salt, coarse grind
1 galmango juice (try to get the real stuff)
1 galorange juce
1/2 cbrown sugar, firmly packed
1/2 cwildflower honey
3 mediumoranges, zested
2 mediumlemons, zested
1 galcrushed ice
2 Tbspwhole black pepper corns
2 Tbspwhole juniper berries
3 sprig(s)fresh rosemary (long sprigs)
1 bunchsage leaves, fresh
4 mediumbay leaves
6 clovegarlic, peeled
2 largeonions, peeled, cut in big chunks
How to Make Brine for Turducken (or any other fowl)
- 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.
- Zest the oranges and lemons in big chunks with a potato peeler. Add to the bowl of veggies and set aside.
- Remove the pith from the zested lemon, cut it up and add it to the veggies.
- Pour the juices, salt, honey, and sugar into a big pot. Squeeze the zested oranges in as well. Discard the orange solids.
- Use an immersion blender to dissolve the salt, sugar, and honey into the juices.
- Add ice and keep blending. (Were it not for the salt, this could be a base for some sort of cocktail.)
- 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.
- Put half the onion & herb mixture in the bottom of a brining bag. Divide the other half between the two other brining bags.
- Trust me on this - brine the birds separately.
- Put the de-boned turkey in the bag with the most veggies, and the other two birds in the other two bags.
- Pour half the slush into the turkey bag, and divide the other half between the duck and the chicken.
- Tie the bags up tight so that there's no air. Refrigerate 6-8 hours or overnight.