Apple-n-Spice Brine

"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cups sea salt

3 cups orange juice

1 gallon Johnny Appleseed Apple Cider

10 whole cloves

1 tablespoon ground nutmeg

1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, 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 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.

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Roasted Turkey

This fabulously delicious Roasted Turkey recipe is great, simple, moist, and ready right on time... the whole family will love it!

Ingredients

1 (16 - 20 pound) Turkey

For the brine:

1 cup sea salt

1 cup light brown sugar

3 quarts turkey or vegetable stock

2 tablespoon black peppercorns

2 1/2 teaspoons allspice

2 1/2 cups ginger ale

3 quarts heavily iced water

For the aromatics:

1 green apple, sliced
1 onion, sliced
2 cinnamon stick
1 cup water
6 sprigs rosemary
2 Tablespoon sage
Olive oil

Directions

1 to 2 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger ale in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 2 gallon stockpot. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 4 to 16 hours, turning the bird once half way through brining process.

Preheat the oven to 500 degrees. Remove the trukey from brine and rinse inside and out with cold water. 

Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Coat the skin liberally with olive oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 16 to 20 pound bird should require a total of 4 to 4 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 1 hour before carving. 

Crock Pot Chicken Meals

Whether you’re cooking for a few or entertaining a crowd, the convenience and ease of Crock Pot Chicken 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.

Divine Skillet Chicken
Guisado de Pollo (Chicken and Potato Stew)
Spicy Pepsi Chicken
Chicken-Barley Stew

Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo

Chicken and Corn Chowder

Creamy Tarragon White Wine Chicken

Easy Ruben Chicken Casserole

Slow Cooker Picnic Chicken

Cowboy Chicken

Bacon Ranch Chicken

Open Faced Turkey Sandwich

Mexican Chicken Taco Soup

Lemon' Baked' Chicken

Chicken a la King

Chicken with Stuffing

Bacon Wrapped BBQ Chicken

Spicy Bacon Wrapped BBQ Chicken

Sweet and Sour Chicken

Chicken Cacciatore

Garlic Chicken

Orange Burgundy Chicken

Honey Chicken Wings

Cheesy Chicken Casserole 

Italian Chicken Dinner

Chicken Pizza

Chicken Fricassee

Chicken and Noodles Soup

Golden Chicken Stew

Creamy Italian Chicken

Creamy Southwestern Chicken

Carolina Style Barbecue Wings

Roman-style Chicken
Spicy Kansas City BBQ Wings
Italian Meatball Soup