Poultry brine

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prestonk08

Smoke Blower
Original poster
Feb 14, 2014
129
23
Michigan
I am doing my first ever Cornish Hens and a couple turkey legs this Sunday. I need an opinion on the best brine to use. Could use a few opinions on time as well. Thanks fellas.
 
I have found a few recipes but haven't really settled on one. These are for the in-laws coming for thanksgiving and I was looking for a more traditional flavor for them because I'm not sure what they really like. Any suggestions?
 
2 Quarts water

4 cups sugar

3 cups salt

6 garlic cloves

2 TBLS peppercorns

1 TBLS Rosemary

This is my go to poultry Brine , Heat on stove till salt and sugar dissolve (make sure you stir so it does not burn in pan) Allow to cool you can add ice to speed this up. For Whole chickens I let them soak overnight so game hens and Turkey legs you could probably go 4 to 6hrs. rinse before smoking to get excess salt off.
 
Sounds good! I think that's a good flavor profile for what I'm looking for. Awesome thankyou!
 
this is a brine i found here on the forum and have used many times with great results...

makes the skin like leather though. i brine spatched hens  for 2 days and it comes out VERY tasty !!!

I take a standard poultry brine of:

1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½  tsp Garlic Powder
1 ½  tsp Onion Powder
1 ½  tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½  tsp Celery Seed

To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.

Goliath
 
Great thanks Goliath, I am gonna keep these handy for the future. Appreciate it!!
 
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