jayraguda.com Turkey Brine

In a stock pot:

  • 2 Gals of Water
  • 4 cups Apple Nectar (or cider)
  • 1 cup tamarind juice
  • 2 Large Oranges (quartered)
  • 2 Tbs allspice (whole, dried)
  • 1 Cinnamon Stick
  • 5 Bay leaves
  • 1 Tsp dried cassia
  • 2 Tbs Mustard Seed
  • Dried red peppers
  • 1 Tbs Coriander Seed
  • 1 Tbs Dried Rosemary
  • 1 Tbs Anise
  • 1 Tsp each of dried fennel
    • dried dill
    • Cloves
    • Cardamom
    • Tumeric
    • Dried Ginger

Bring mixture to a strong boil while covered, then lower for 30 minutes to a rolling boil. Turn off heat and let cool. Once cooled, chill in fridge. Once chilled, submerge bird in brine and refrigerate for 24 hours.

After 24 hours, remove bird and drain. Pat dry then cook.

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