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Beyond the water, salt and sugar, a good brine should add flavor. To do this you can add pretty much anything imaginable. Want an orange flavor? Try orange peels. Want something a little more traditional? Try fresh herbs and spices. For my brine I'm using sage and oregano with black peppercorns and coriander seeds.
Tom Katt sent in this brining recipe that is perfect for poultry. Though it works well for most poultry, it is perfect for that holiday turkey.
This turkey brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.
This brine will give your turkey a subtle sweetness and all the tenderness and moisture of a good poultry brine.
You want to get the most out of your Turkey so you start with a good Turkey Brine. Can you now use a Rub or Injection Marinade?
This recipe makes quite a bit, but is well worth it. The cranberry adds a nice, bright flavor to the teriyaki sauce. These meatballs are perfect for cookouts, game nights, and holiday parties.
Simple and easy, this thick marinade sticks to the turkey so it doesn't take a lot to get the great sweet mustard flavor.
Apple cider has a nice, tart flavor that gives this turkey brine a mild lift. Perfectly formulated for maximum brining effect, this recipe is a definite winner.
This recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves you can use that. The real secret to fried turkey is to get the rub well on the surface of the turkey before it hits the oil.
One of the best ways to make a better Turkey is to start with a good Brine. Brining is a process of adding moisture and flavor to meat by use of a salt-water mixture.