Poultry Brine

BoogI use the following brine for turkey and chickens prior to smoking them. For turkeys I Cheap cialis pills benfotiamine best price leave them submerged in the brine,in the container in the refrigerator for at least 12 hrs. (24 is preferred) prior to cooking. Chickens need a minimum of 4 hours (10-12 is preferred).

As always,use dried spices only when fresh aren’t available or unless dried is specified. I put all spices,salt,honey into about 2 qts. (1.9 l) of water and warm it on the stove canadian healthcare until the salt and honey are dissolved. Then add all the rest of the cold water to my pot. Make sure the solution is not warm when you put your bird(s) in. You want it cold. Notice the ingredients list “ice water.”

The following ingredients show the cheap diarex pro proportions only. You obviously need to scale these depending on the amount of poultry you are trying to brine.

I also add the following to the cavity of the poultry if I’m roasting on the grill as opposed to low/slow smoking. As always,use dried spices only fodboldtrA?jer bA?rn when fresh aren’t available or unless dried is specified.

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2 comments to Poultry Brine

  • Must be a pretty big bird you have there Boog –9 liters of brine?!

    I noticed that you have “ground cloves”in 2 places –why is that?

  • Søren,good eye. I have cloves in there twice for one simple reason. I’m an idiot. It has now been edited.

    Yes that was a very big bird,it was 22 lbs. (9.9 kg). Remember,it has to be submerged,so a bird that big needs a big vessel and lots of liquid to cover it.

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