"elaine" > wrote in message
...
> "jmcquown" > wrote in message
> . ..
> > Christine Dabney wrote:
> > > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC),
> > > (Charlotte L. Blackmer) wrote:
> > >
>
> I've brined turkey/chicken a few times - the bird is definitely juicier.
> The first time though, it was a touch too salty; so I just cut down on the
> salt - works for me.
>
> Elaine
>
>
My wonderful husband is known throughout Usenet as TFM and is very well
known for his brine. We're going to use it on Turkeys this year. We get
large ziplock bags and seal the meat in them, but you can use a cooler,
immerse the bird in a large cooler (make sure it's covered), seal and try to
find room in your fridge.
TFM's Brine
1 gal water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning
Combine all the ingredients in a stock pot. Bring to a boil, turn heat down
to a simmer. Simmer and stir frequently until all the ingredients are
dissolved. Allow to cool to room temperature before immersing the meat.
Use for 2 chickens
kili