This basic brine is ideal for a 5 pound bird. Double accordingly
Combine all ingredients and bring to a slight boil. Let cool completely and refrigerate. Totally immerse the poultry in the chilled brine for 24 hours in the refrigerator. Afterwards, rinse the bird throughly and pat dry. Return to the refrigerator uncovered for another 24 hours.
You can add 1/4 cup dried thyme or any aromatic herb. I've also had good luck with onions and peppers sautéed with the garlic before adding the other ingredients.
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Serving Size: 1 Serving (4211g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 740 | ||
Calories from Fat: 7 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 48226.1mg | 1663 % | |
Potassium 768.1mg | 20 % | |
Total Carbohydrate 179.4g | 53 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 174.8g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 740
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