Cinnamon and Spice Poultry Brine
1
Person talking
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:
1
Person talking
ingredients
- 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
- 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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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
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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.
