Poultry Honey Brine Recipe

Poultry Honey Brine

From mapcenter 16 years ago

I always brine my turkey prior to cooking. The brine enhances the flavor of the bird and also results in super moist meat.

Combine all ingredients EXCEPT honey and molasses and bring to boil.
Honey breaks down at 160º so you must add this after the cooking.
Let brine settle back to room temp. Add honey and molasses and stir
in well.
If injecting, inject in breasts, thighs and legs...about 2 oz. in each.
Let sit refrigerated for 24 hours.
If soaking, submerge entire bird in brine for 24 hours under refrigeration.
Rinse the bird in cool water and allow to air dry for a few hours prior to stuffing.

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" It was excellent "
midgelet ate it and said...
me too, and I have posted a few rost turkey brine recipes, brine makes for extra juicy!!
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" It was excellent "
mjcmcook ate it and said...
~HELLO~
SUPER Recipe "5"FORK!!!!!
~*~mjcmcook~*~
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" It was excellent "
victoriaregina ate it and said...
It sure does. 5 forks from me.

Vickie
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" It was excellent "
peetabear ate it and said...
WOW...this sounds good... thank you for posting...five forks
peeta
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Reviewed by 5 people

WOW...this sounds good... thank you for posting...five forks
peeta

peetabear in mid-hudson valley loved it
It sure does. 5 forks from me.

Vickie

victoriaregina in USA loved it
~HELLO~
SUPER Recipe "5"FORK!!!!!
~*~mjcmcook~*~

mjcmcook in Beach City loved it

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