I'm fully expecting that these may not absorb the brine quite right, but this is the situation I'm in. I rarely get weekend days off, and when I found out I could take tomorrow off, I grabbed a couple whole birds out of the freezer, along with a prime rib roast I had in there. That was Thursday. I get home tonight from work, check my fridge, and...still frozen solid. like hard. Like they'd never come out of the freezer. I got them in some water to help speed up the thawing process, but now it's time that I need to get the brine made, and there is still a block of ice in the cavity of the bird. Here goes nothing!
I made this brine up on the spot, so we'll see how it goes:
1.5 gallons water
.5 gallons apple juice
1 3/4 c Kosher
1 3/4 c brown sugar
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp paprika
1 tsp cayenne
about 10 whole black peppercorns
I was just working with what I had....hope it turns out! Thoughts?