Poultry Brine
By Yankee Magazine|Feb 12 2006|
I started brining poultry about 5 years ago and found it made for a much tastier bird. I do my turkey every Thanksgiving this way now, but Cornish game hens, whole and parts of chicken are also worth doing. Adjust amount of brine required as this will vary depending on how much poultry you’re brining. Use these measurments as a guide. Experiment to your taste!
Yield
up to 14
Ingredients
1-1/2 gallons water
2 cups Kosher salt
2 cups sugar
1/2 cup molasses
2 tablespoons rosemary
4 tablespoons tellecherry pepper
1/4 cup Louisiana crab boil
1/2 cup white vinegar
Instructions
Make sure everything is dissolved. If you boil a small amount of the water with some of the ingredients, it’ll go faster.
Make sure the poultry remains submerged by using a weight.
Temperature must remain at 40
