I used this on my Christmas turkey and the taste was incredible....the cumin is a definate must!!! We had a 16 lb fresh turkey and the bag was to small to brine in, so I used a cooking bag. I got my turkey 4 days ahead of time and stored it outside on our deck patio (the salt prevents it from freezing). Come Xmas day, this turkey was moist, tender and I had to slap my hand for not eating up the skin....soooo good!!! Another winner, Kitten!!!
I've never before brined my turkey... now I'm hooked. Worked wonderfully and the turkey turned out very moist & tasty.
Very tender, moist chicken. I only marinated for 6 hours and it was still wonderful. I can't wait to try marinating for 24 hours next time! Thanks again Kitt!
Thought this would be different from the usual salt brine. The chicken still was moist & juicy which wasn't disappointing. I still feel that the salt brine gives you the same results & is a less expensive way to go. Thanks for posting Kittencal, I still love experimenting with your recipes.
This produced some awesome chicken. I left out the cumin. I would absolutely use this again for any poultry.
Kit this made the juiciest tender chicken for the grill, I will use this all the time I can't wait to try this for fryed chicken, another winner Kit thank you
Our grilled chicken leg & thighs were very moist and tender. We followed the recipe (marinating for 24 hours) but I was expecting more flavour from the cumin. Next time I would substitute the cumin with a garam masala to give our chicken more complexity. Thank you!
Iloved this recipe! I omitted the cumin and added a bit of fresh thyme and sage. I used this brine and a traditional brine for my two Christmas turkey breasts. My family couldn't tell the difference but I could. The meat had a mildly tangy flavor that went well with the spicy rice stuffing. I couldn't get all of the buttermilk off of the turkey but that just added more flavor to the juices. When I make this recipe again with poultry I'm going to stuff, I will use just a bit less salt.
We didn't like this as much as the regular salt water brine with peppercorns, bay leaf, garlic, salt and sugar. This was OK.. but I wouldn't make it again. I brined boneless breasts for 24 hours. I breaded them and baked them in the oven.
This was excellent. The chicken was very moist and tender. Also, like other reviewers noted the chicken breasts (bone in with skin) really grew in size. I used 1 tsp. of cumin, but would probably not add that next time as I did not care for the taste. I think I would replace it with Old Bay seasoning. I did not rinse them off like another reviewer but just pulled them out of the brine and rolling them in plain bread crumbs and baking at 350 for 1 hour. I would like to try this on a turkey.