Bomb Brine
- Ready In:
- 48hrs 15mins
- Ingredients:
- 17
- Yields:
-
10 pound bird
ingredients
- 1 cup fresh pressed orange juice
- 1 cup fresh pressed lemon juice
- 1 teaspoon lime zest
- 1⁄2 cup pineapple juice
- 1 cup sea salt or 1 cup kosher salt
- 1 cup sugar
- 1 cup chopped onion
- 1⁄4 cup fresh cilantro
- 2 serrano peppers, minced
- 4 cloves garlic, pressed
- 1 tablespoon dried ancho chile powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon nutmeg
- 8 allspice berries
- 4 black peppercorns
- 1 bay leaf
directions
- Mix all ingredients in a large non-reactive bowl, then add one gallon of water and stir until the salt and sugar are fully dissolved. Pour over the meat and marinate in the fridge for at least 24 and up to 48 hours.
- Make sure the ENTIRE bird is covered with the liquid, if not, you will need to turn it every few hours. Discard brine after done marinating, and gently pat the bird dry before cooking. The bird can be rubbed with oil and seasoned with your favorite spices after, or just cooked 'as is'.
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Reviews
-
Loved this brine! I was concerned that it may taste Mexican due to the 'Mexican herbs' used and that it would clash with the more traditional side dishes; it didn't at all. It just tasted very flavorful!! No one flavor component stood out; it all blended together-- delicious! All of my guests commented on how much they loved the turkey. Thank you for a wonderful brine recipe!!!
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.