White Cranberry-n-Pear Brine

The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.

Ingredients

1/2 gallon of cold water

1 cup sea salt

4 cups Balsamic Pear Vinegar

2 (64 oz.) Ocean Spray White Cranberry Juice

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

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

1 teaspoon black pepper

1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, 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.

Poultry Brines

Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.

Roasted Turkey

White Cranberry-n-Pear Brine

White Cranberry Brine

Cranberry Balsamic Vinegar Brine

Black Velvet Brine

Hawaiian Islander's Brine

Savory Beer Brine

Apple Ale Brine

Savory Turkey Brine

Apple-n-Spice Brine

Jamaican Jerk Brine

Jamaican Jerk Brine

This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cup sea salt

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

2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried

2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried

2 (32 oz.) Pacific Organic Bone Broth Turkey

1 small red onion, minced

1 1/2 tablespoons allspice

1/2 tablespoons cinnamon

1 1/2 tablespoons black pepper

1 1/2 tablespoons paprika

1/2 tablespoons dried cumin

1/2 tablespoons ground nutmeg

1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs 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.