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    You are in: Home / Recipes / Chez Panisse Brine for Pork, Chicken and Turkey Recipe
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    Chez Panisse Brine for Pork, Chicken and Turkey

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 21, 2008

      Yum - used this on a large chicken from the farmers market. Worked really good. Can't wait to try with a turkey on thanksgiving. I used the bay leaves, minced garlic, dried chili peppers, and peppercorns.

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    • on January 09, 2006

      I made the full recipe to brine a 20 pound turkey. I cut the salt to one and a half cups, and the sugar to three quarters of a cup. I did that because I've only brined once before (chicken) and it was too salty. The turkey soaked overnight. The meat came out succulent and delicious. It is definitely worth it to use the suggested herbs and spices. Thank you.

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    • on December 07, 2005

      Used a 1/2gal proportionate recipe of this for a 4.5lb turkey breast. The result was quite moist and fork-tender but a little salty for my tastes although Dh wasn't bothered by it. I made quite a point of thoroughly rinsing/washing the breast several times as I've had this problem with brine before.

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    Nutritional Facts for Chez Panisse Brine for Pork, Chicken and Turkey

    Serving Size: 1 (10286 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 819.0
     
    Calories from Fat 1
    75%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 226638.0 mg
    9443%
    Total Carbohydrate 209.9 g
    69%
    Dietary Fiber 0.6 g
    2%
    Sugars 199.9 g
    799%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    fresh thyme

    allspice berries

    juniper berries

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