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Cinnamon and Spice Poultry Brine

Cinnamon and Spice Poultry Brine created by Outta Here

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

Ready In:
10mins
Serves:
Yields:
Units:

ingredients

directions

  • bring whole mixture to a full boil,remove from heat and cool to room temperature.
  • place poltury in brine and refrigerate for at least 24 hours, but a few days is better.
  • roast,grill or smoke it's up to you.
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"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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  1. Outta Here
    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.
    Reply
  2. Outta Here
    Cinnamon and Spice Poultry Brine Created by Outta Here
    Reply
  3. IronDukester
    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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