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Old 11-08-2006, 09:47 AM
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TexLaw TexLaw is offline
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Default Alton Brown Orange Juice Brine

If I haven't already, I need to put this recipe in this archive. This is my favorite brine right now. The flavor is good, but not overwhelming. It will not make your meat taste like oranges, but it will give a brightness and round flavor that I've not seen in many brines. It also gives the meat terrific moisture and a firmer texture. I can actually cook chicken skinless, and it comes out very moist.

Since it's pretty much isotonic, you can brine for a long time and you can brine meats and poultry that already has been brined. In fact, I've found that this brine greatly improves storebought, previously brined poultry. It removes some of that processed flavor.


Alton Brown Orange Juice Brine

1 qt vegetable stock, chilled (regular, not low sodium - that's important)
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water

Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.

This is enough for 2 chickens, one turkey, one pork butt, or about one tenderloin. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine. If I don't use the Ziplock baggies, I put everything in a food grade plastic bucket.

I regularly leave meat in this brine overnight with great results, and I do not hesitate to leave it over two nights.


TL
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Old 11-08-2006, 11:07 AM
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Might have to give that one a try there TL----

I'm taking that next leap of faith and going to brine two 12lbrs for this year. Never done it before so it should be interesting.
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Old 11-08-2006, 11:20 AM
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i will second what TL is saying. i use this brine religiously on chicken and turkeys.
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Old 11-08-2006, 11:23 AM
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Looks fairly interesting. I am going to have to give it a try. This weekends cookoff requires turkey as an entry so I am really going blind into this one.
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Old 11-08-2006, 12:19 PM
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I hope y'all like it. Give a turkey plenty of time to brine (i.e., at least overnight, and I wouldn't mind going for at least 24 hours).


TL
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Old 11-08-2006, 06:29 PM
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My wife thinks Alton Brown is gay. I dont know who he is but I am going to try the brine this weekend.
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Old 11-08-2006, 09:23 PM
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397, I agree with your wife.
However, he does have an interesting show to watch.
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Old 11-08-2006, 10:15 PM
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Quote:
Originally Posted by 3970010
My wife thinks Alton Brown is gay. I dont know who he is but I am going to try the brine this weekend.
I can't much speak to what AB does behind closed doors or how he would get along on a windmill, but he does have a good show, and he knows from brines.


TL
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Old 11-08-2006, 11:53 PM
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I am sure hoping so (the brine part). I guess I need to ask on another section how best to cook turkey legs on my smoker this weekend. I dont even know how long to cook them.
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Old 11-09-2006, 12:05 AM
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Quote:
Originally Posted by 3970010
I dont even know how long to cook them.
Till there done ... would be my suggestion .....
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