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    You are in: Home / Recipes / Cinnamon and Spice Poultry Brine Recipe
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    Cinnamon and Spice Poultry Brine

    Cinnamon and Spice Poultry Brine. Photo by Mikekey

    1/1 Photo of Cinnamon and Spice Poultry Brine

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    IronDukester's Note:

    Found this recipe online and tried it on my Thanksgiving day turkey.... turned out great. The combo of spices is to die for.

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    Serves: 3



    Units: US | Metric


    1. 1
      bring whole mixture to a full boil,remove from heat and cool to room temperature.
    2. 2
      place poltury in brine and refrigerate for at least 24 hours, but a few days is better.
    3. 3
      roast,grill or smoke it's up to you.

    Ratings & Reviews:

    • on October 23, 2011


      This was my first time brining. It was easy (although I had to add a bit more water to cover a 5 lb. chicken). The meat turned out VERY juicy, but we thought it tasted a bit too salty. Don't know if that was from the salt or the vinegar. I will experiment more, and maybe not use vinegar at all (most of the recipes I found don't use vinegar). But as I said, it was very juicy meat. Made for Fall 2011 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cinnamon and Spice Poultry Brine

    Serving Size: 1 (622 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 413.9
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 18917.5 mg
    Total Carbohydrate 86.4 g
    Dietary Fiber 5.4 g
    Sugars 72.5 g
    Protein 2.3 g

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