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Turkey and parts


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This is a great recipe that I use when I need a lot of moist flavorful cooked chicken/turkey. It's great for salads, enchiladas etc. The breast is even moist enough to slice up and serve for dinner or put on sandwiches.

Recipe #39044

Next time you are making turkey meatloaf try kicking it up a notch! While this won't be featured on a Brennan's menu anytime soon it is delicious. The original recipe was from Bon Appetit but I've modified it over time. If you are leary of using only turkey, consider a mix of 1 part beef to 2 parts turkey.

Recipe #135003

You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225.

Recipe #168990

This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.

Recipe #66414

For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!

Recipe #101391

3 Reviews |  By Katha

Found original recipe on a Louis Rich package. Made a few changes. You will be pleasantly surprised. These are so good.

Recipe #74816


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