Made my second brine tonight. I could not remember what I did with my
first one, so I winged it. It tasted pretty good when cooled, I just
hope it is good for the bird!
- Just shy of a cup of kosher salt
- a cup pf light brown sugar loosely
- tablespoon of rosemary leaves
- teaspoon of thyme
- 7-8 garlic
- 3/4 lemon squeezed then cut up and dumped in
- a carrot cut up
- a stalk of celery
- half a sweet
I had all that put in 1/2 gallon of water, then barely simmered
for about 2 mins, then turned off the heat. Let sit covered for 15 mins,
then dumped in a 1/2 gallon of ice water with as much ice as I could
fit into the 1/2 container as possible. That made the perfect amount of
brine for the 17.4 lb bird.
I hope that I put in the right amount of salt and since I am letting it sit for 24 hrs, for the right amount of time.
I am less interested in the individual ingredients, but rather the brine strength and length of soak. It is either a 12 hr soak or a 24 hr soak as I work 12 hour days.
Thoughts/opinions? Any and all are welcome!
Burning lump in Downingtown, PA
or diesel in Cape May, NJ.
....just look for the smoke!