Brine marinade for poultry

2quilt’s chicken brine

½ gal orange juice, no pulp
½ gal margarita mix in the bottle
2/3 cup salt
1 cup cranberry juice
½ cup lemon juice
thyme
sage
rosemary
1 head garlic crushed
1 group of celery, cut up
1 onion cup up

boil brine mixture for 2 minutes, stirring, then cool brine until cold. Add chicken and soak for 12 hours, no more. Remove chicken from brine , rinse it off and let it set and dry off in the stockpot for another 12 hours, then roast.




What is happening is that salt [the chloride part more than the
sodium] penetrates into the muscle,The charged ions
cause the muscle fibers to swell, and that sucks in even more water.
It also binds the water to other protein, meaning the meat holds more
water during cooking. That's what causes the juiciness effect.

if you're worried about sodium
intake, remember that the meat absorbs only 10% to 15% of the brine -
roughly 1 to 1 1/2 tablespoons of salt per turkey.
2quilt’s turkey brine

1 whole carton, 64 oz orange juice, no pulp
1 glass jug margarita mix
½ cup honey
1 onion, cut up
¼ group stalk of celery
1 head garlic, crushed
Thyme
Sage
Rosemary
1 cup salt

Boil all ingredients for 2 minutes, stirring, then cool brine until cold. Put turkey in trash bag and in a large planter pot, add brine and add enough water to cover. Twist tie the trash bag closed, let sit in fridge for 12 hours, turn turkey over to let the brine get into the cavity, leave for another 12 hours. Rinse off brine real good and put butter under the skin, put turkey in a baking bag and bake 350 degrees for 2 hrs, 30 minutes if 16 pounds.