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Poultry Brine

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Whether you’re preparing a holiday turkey or just making roast chicken for a family dinner, brining is an excellent way to make the bird flavorful and juicy. This brine recipe will make enough to cover a moderately large turkey. If you are brining smaller birds, you may only need to make a half batch.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Plan on brining your bird in advance. The general rule of thumb is about 1 hour per pound.

Place water in a soup pot and add spices, herbs, salt and sugar (if using). Bring to a simmer and cook for about 10 minutes. Remove from heat and let cool completely. Add the ice water and keep this chilled until ready to use.

Place turkey in a stainless steel stockpot or thoroughly sanitized bucket that is large enough to submerge the bird you are roasting. Pour thoroughly chilled brining liquid over the turkey and place in your refrigerator. If needed, add extra ice water to fully cover the bird.

When you are finished brining, rinse the bird, inside and out, and dry it thoroughly. You are now ready to roast and enjoy.

Recipe by PCC Chef Lynne Vea

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