This is Jeff’s all-purpose poultry brine. It smells really nice while it simmers on the stove. Include Zatarain’s Concentrated Shrimp and Crab Boil if you want Cajun-style turkey, for example, otherwise, leave it out.
I’m making this June 17, 2014 for smoked chicken breasts and thighs for dinner hosting Russ and Grace Marshall and Gail and Kent Brown.
Combine the water and salt in a stockpot large enough to hold at least 3 gallons of water. Set on medium-low heat until the salt is completely dissolved and the water is clear.
Add the remaining ingredients. Allow the brine to simmer over low heat for about 15 minutes without boiling. Remove the brine from the heat and set aside to cool to room temperature.
Place the brine in the refrigerator (or an ice bath) to cool further to 39° F before using.
For more on how to brine, see pages 37-40.
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|Serving Size: 1 Serving (8405g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 924 (91%)|
|Amt Per Serving||% DV|
|Total Fat 102.7g||137 %|
|Saturated Fat 59.8g||299 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 269.1mg||83 %|
|Sodium 116807.5mg||4028 %|
|Potassium 794.1mg||21 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.9g|
|Protein 11g||16 %|
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Calories per serving: 1013
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