Turkeychicken Brine 2 Recipes

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

Steps:

• Mix brine together well with a whisk.
• Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
• Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken dish of your choosing.
• NOTES: You can do this with turkey, as well. Also, you will notice that your leftovers, even after refrigerated overnight, are so tender and juicy whether eaten cold or reheated. The moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture. If doing a whole turkey, use the recipe servings changer to up the servings to 6-10. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight.

Steps:

• Mix ingredients and bring to a boil.
• Allow brine to cool to 40 degrees.
• Place bird in brine. Make sure turkey/chicken is fully submerged. You may need to put a weight (rock, etc) inside a ziplock bag and place inside turkey/chicken to keep the bird submerged.
• Brine the turkey/chicken for 10 hours.
• Keep brine below 40 degrees.
• Rinse turkey/chicken very well.
• Submerge bird in fresh water for an hour.
• Rinse bird very well.
• Dry the bird very well.
• You are now ready to roast, smoke, smofry or fry your turkey/chicken.

Steps:

• Dissolve salt completely and use with marinade injector.

Steps:

• Combine 1 cup of water and all other ingredients inclduing lemon rinds in a large saucepan and bring to a simmer for 10 minutes. Stir occasionally to combine all ingredients. Remove from heat to cool and discard lemon rinds. To brining container add the birds (2 chickens or 1 turkey), the 3 quarts of cold water, and then now cooled (can be fairly warm) contents of the saucepan. Make sure birds are completely submerged - I use small tupperware to hold the birds "underwater" if necessary. Refrigerate overnight - up to 18 hours. After brining time is up Drain all liquid, wash off birds, get rid of any herbs, etc sticking to bird. Use paper towels to dry and then keep regrigerated for up to 8 hours till ready to roast, BBQ, or Fry using your favorite recipe.