Cinnamon and Spice Poultry Brine

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 3

Yield: 1.0 Chicken

• 1 tablespoon allspice
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seed
• 1 tablespoon cayenne
• 1 tablespoon clove
• 1 tablespoon black pepper
• 1 tablespoon mace
• 1 tablespoon cardamom
• 3 -4 bay leaves
• 5 cinnamon sticks
• 1 cup packed brown sugar
• 1/2 cup kosher salt
• 3 cups cider vinegar
• 3 cups water

Directions:

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

Reviews

[Mikekey]

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.