Citrus Brine For Rabbit And Poultry Recipes

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CITRUS TURKEY BRINE



Citrus Turkey Brine image

A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.

Provided by MPRADO

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 15

Number Of Ingredients 9

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 ½ gallons cold water

Steps:

  • Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g

CITRUS HERB BRINED CHICKEN



Citrus Herb Brined Chicken image

Very yummy. Serve with vegetables, side dish of choice or salad.

Provided by Julie Prior

Categories     Chicken

Number Of Ingredients 11

2 whole chickens, trussed
1 c (or 6 oz by weight) kosher salt
3 c hot water
4 c ice cubes
2 lemons, thickly sliced
2 limes, thickly sliced
1/4 c fresh rosemary, crushed by hand
1/4 c fresh thyme, crushed by hand
1/4-1/2 c vegetable oil
salt to taste
black pepper, freshly ground, to taste

Steps:

  • 1. Dissolve the kosher salt in the hot water; then add the ice and cold water to chill mixture. Add the lemons, limes and fresh herbs to the brine. Make sure to put it in a container large enough to hold two chickens.
  • 2. Add the chickens and put the container in the refrigerator. The chickens should sit in the brine for at least 8 hours but overnight works best.
  • 3. After the brine step is complete, preheat the oven to 350 degrees F, remove the chickens from the brine and discard the brine. Dry the chickens with a disposable towel and lightly oil skin. season with salt and pepper.
  • 4. Place the chickens in a roasting pan elevated on a rack.
  • 5. Roast for 20 minutes per pound based on the weight of the chickens, plus 15 minutes, or until the thermometer inserted in the thickest part of the chicken but not touching the bone reads 170 degrees.

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