The use of the Ancho Chile from Mexico enhances the sweet, citrusy, gentle spicy blend
making it an excellent brine for turkey, chicken, fish, pork, seafood, or beef.
2 cup sea salt
1/2 tablespoon ground white pepper
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dried ground Ancho Chile
1/2 cup white sugar
1/4 cup lime juice
1/4 tablespoon grated lemon peel
1 cup minced green onions
1 cup honey
1 cup, white wine vinegar
2 (32 oz.) Pacific Organic Chicken Broth
In a large pot combine vinegar, broth, sea salt, herbs, citrus and spices 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.