Hawaiian Style Turkey Brine Recipes
CITRUS TURKEY BRINE
This citrus turkey brine offers tangy flavor but also acts to tenderize the meat of the poultry. Treat your taste buds with this tantalizing recipe.
Provided by Derrick Riches
Categories Entree Ingredient
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Bring 4 cups of water to a low boil in a large saucepan. Add the salt and sugar and stir until they are completely dissolved.
- Cut the lemon, lime, and orange into 8 pieces each.
- Add the lemon, lime, orange, onion, garlic, bay leaves, and thyme to the saucepan. Reduce the heat to low and cover. Let simmer for 30 minutes.
- Pour this mixture into a large pot. Add the remaining water (cold) and refrigerate the brine until it is completely cooled.
- If using a frozen turkey, it must be completely defrosted before brining. Place the poultry and brine in a large plastic container. The poultry should be fully surrounded by the brine. Keep the turkey refrigerated throughout the brining time. Brine for 1 hour per pound. Do not brine for more than 24 hours. Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey.
Nutrition Facts : Calories 99 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 5680 mg, Sugar 19 g, Fat 0 g, ServingSize 1 gallon (16 servings), UnsaturatedFat 0 g
HAWAIIAN-STYLE BRINE
Here is a basic brine recipe and you can adjust the amount depending on the size of meat(s) Not the cheapest brine recipe but it is good.Found this recipe on the net, the credit goes to Derrick Riches, it was just for turkey but I have used it on a chicken too and it was very good! I am almost sure this is also good with a pork roast but I have not tried it yet.
Provided by PetsRus
Categories < 15 Mins
Time 10m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Place turkey in large dish or containter and pour brine over.
- Cover and allow to brine for 24-48 hours.
- For a good size chicken, half the recipe and half the brining time.
Nutrition Facts : Calories 4041.9, Fat 5.3, SaturatedFat 0.4, Sodium 106580, Carbohydrate 971.8, Fiber 11.9, Sugar 830.1, Protein 56.1
HAWAIIAN-STYLE TURKEY BRINE
Number Of Ingredients 8
Steps:
- Combine all ingredients. Place turkey in large dish or container and pour brine over. Cover and allow to brine for 1 hour per pound. Because of the acid from the pineapple juice in this brine you do not want to leave your turkey in the brine for too long.
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- For this turkey brine recipe, combine your liquid ingredients, salt, and sugar together in a large plastic container and stir well until everything is dissolved and well-combined.
- For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with an extra tablespoon or so of water to account for evaporation.
- Squeeze each quarter of your orange into the brine before adding the remains as well as the rest of the ingredients, stirring together and submerging the turkey fully into the good amount of brine.
- If you boiled the brine earlier, it must be completely cooled by the time you do this to avoid boiling parts of the meat.
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- Choose The Right Container. The real trick to wet-brining is finding a non-corrosive container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator.
- Create a Salt Solution. The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
- Cover and Refrigerate. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below. Refrigerate for at least eight hours but no longer than 24 hours.
- Remove and Dry. Remove the turkey from the brine one hour before you plan to roast, and rinse under cold water. Pat dry inside and out. Be sure to clean your sink afterwards to avoid cross contamination.
- Cook Turkey. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt; any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.
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