Savory Turkey Brine

 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

2 (32 oz.) Pacific Organic free range Chicken Broth

2 sprigs fresh rosemary or 1 tablespoon dried

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Apple Ale Brine

This brine is sure to enhance the flavor of your poultry if you are planning on smoking it. This is a twist of the traditional beer brine for large amounts of fish, chicken, quail, or turkey.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

6 bottles Redds Apple Ale Beer

1/2 cup light brown sugar

1/4 cup pickling spice

1.2 teaspoon red pepper flakes

Directions

In a large pot combine beer, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Savory Beer Brine

This easy beer brine is more traditional and will enhance your poultry’s natural flavor. Whether it is smoked or baked in the oven the combination for herbs and spices will give your poultry a rich organic flavor sure to give the illusion of a campfire cooked poultry. 

Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cups sea salt

6 bottles Beer

2 sprigs fresh rosemary or 1 tablespoon dried

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

4 coves fresh garlic, minced or 1 1/2 tablespoons dried

1/4 cup brown sugar

Directions

In a large pot combine beer, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Hawaiian Islanders Brine

You know when your guest are fighting for the last piece of turkey that you've made a memorable holiday turkey. The aroma is enticing and will have your guest believing that are in Hawaii waiting for a traditional Hawaiian Luau to begin.

Ingredients

1/2 gallon of cold water

1 cup sea salt

1 (42 oz.) Dole Pineapple Juice

6 cloves garlic, minced or 1 1/2 tablespoons dried

2 cup light soy sauce

1 cup rice vinegar

4 coves fresh ginger, minced or 1 1/2 tablespoons dried

1 cup brown (raw) cane sugar

Directions

In a large pot combine pineapple juice, soy sauce, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Black Velvet Brine

"Black Velvet Brine" brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable unlike JD.

Ingredients

1/2 gallon of cold water

1 cup sea salt

4 cups Black Velvet Whisky

2 (32 oz.) Pacific Organic Bone Broth Turkey or Chicken

6 cloves garlic, minced or 2 tablespoons dried

2 cup Worcestershire Sauce

3 tablespoons fresh ginger, minced or 1 3/4 tablespoons dried

1 cup brown sugar

Directions

In a large pot combine broth, whisky, Worcestershire, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Cranberry Balsamic Vinegar Brine

This "Cranberry Balsamic Vinegar Brine" recipe is by far one of my best poultry brine's brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable.

Ingredients

1/2 gallon of cold water

1 cup sea salt

4 cups balsamic vinegar

2 (64 oz.) Ocean Spray White Cranberry Juice

6 cloves garlic, minced or 2 tablespoons dried

1 teaspoon white pepper

2 bay leaves

Directions

In a large pot combine vinegar, juice, sea salt, garlic, and bay leaves over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

White Cranberry Brine

This "White Cranberry Brine" recipe makes a wonderfully delicious flavored and very moist poultry. It doesn't get any better than this!

Ingredients

1/2 gallon of cold water

1 cup sea salt

1 (500ML) bottle Tomasello Cranberry Wine

2 (64 oz.) Ocean Spray White Cranberry Juice

6 cloves garlic, minced or 2 tablespoons dried

1 teaspoon white pepper

2 bay leaves

1 cup white sugar

Directions

In a large pot combine wine, juice, sea salt, garlic, pepper, bay leaves and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Creamy Lobster Creole Bisque

Do you want to serve something unforgettable to your family and friends? This Mardi Gras inspired “Creamy Lobster Creole Bisque” recipe is especially easy to prepare and wonderfully delicious.

Ingredients

2 to 3 lbs. raw lobster, peeled, deveined, washed and diced

1 1/2 cups celery, diced

1 1/4 cup white onions, diced

2/3 cup green bell pepper

3/4 cup yellow bell pepper

1 (8 ounce) can tomato sauce

3 tomatoes’ seeds removed and diced

1 32 oz. Pacific organic chicken broth

3 cloves garlic, minced

1 Tablespoon Old Bay Seasoning

4-6 drops Louisiana Hot Sauce

2 Tablespoons lemon juice

1/4 teaspoon cayenne

2 Tablespoons olive oil

1/4 cup dry white wine (optional)

1 teaspoon Worcestershire sauce

3 large chives, chopped

2 cups heavy cream

Sea salt to taste

Black pepper, freshly ground to taste

Directions

In a large skillet heat oil.

Add garlic and stir into the hot oil and let cook for 1 to 2 minutes.

Now add celery, onion, tomato, bell peppers, cayenne and Old Bay.

Saute the mixture of vegetables for 6-10 minutes.

Puree the vegetables until smooth and creamy.

Pour mixture into the crock pot.

Add chicken broth and mix well.

Stir in the Louisiana Hot Sauce, lemon juice, wine, heavy cream and Worcestershire sauce.

Then add the lobster and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve topped with chives.

Crock Pot Seafood Meals

Whether you’re cooking for a few or entertaining a crowd, the convenience and ease of Crock Pot Chicken Seafood Meals makes dishing up home-cooked meals—and the memories that go with them—delicious and well worth the effort of make on of these simple recipes.

Jamaican Curried Shrimp
Creamy Shrimp Creole Soup
Creamy Lobster Creole Bisque