Anyone have thoughts on a brine

Sun Devil Brett

I made a post a while back and it shot way down on the board, so I'm not trying to be redundant. Have never done a brine before. Thought we'd give it a try and were just looking for any info. and thoughts. We've got two chickens. Thanks GO DEVILS :evil:

Aledo Green Dreggon

I like to brine. I got my base recipe from Good Eats -

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

Now I deviate from that. I don't like allspice or ginger.

I get 6-7 cans of veggie broth
1/2 cup of brown sugar
1 cup kosher salt
1/2 tablespoon black peppercorns
Then I take my 1/4 measurer and fill it with Lawry's, onion powder, garlic powder, and anything else that looks good in the cabinet.

Put that all in a stock pot and boil it together, then cool it down, add the birds to your container, and cover with a bunch of ice. I have a nice big cooler I do this in, so about a quart or 2 of ice will last me through the night.

I like it and it tastes good. I actually did 2 turkey breasts today with that brine and they tasted pretty good.

thirdeye

Here is a direct link to the brine page on my cookin' site.

http://playingwithfireandsmoke.blogspot.com/1999/07/brining_29.html

bitslammer

Never really tried that many ingredients in a brine. I've never tried to carry in those flavors at that stage.

I will however say that I always add 1-2 cans of frozen orange juice concentrate to my brines. I do this in place of a cup or 2 of sugar. The orange juice does impart a little hint of citrus that works really well with pork, turkey and chicken. I'd suspect that the acidity might play a role too.

I normally do:
1 cup Kosher salt
1 can orange juice concentrate
1 gallon water

Zippylip

2 big cans of chicken broth, cup of sugar & cup of salt, real simple, real tasty