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Orange Brine
3 gt
1/2 cup
  granulated sugar
4 tbsp
  kosher salt
3 tbsp
  toasted fennel seed (crushed)
3 tbsp
  fresh thyme
1 1/2 tbsp
  black peppercorns
1 1/2 tbsp
  white peppercorns
3 tbsp
  orange zest
2 cups
  orange juice
  cloves garlic (optional)
  In a large pan bring all ingredients up to 180 degrees. Cover and let steep for 1 hour. Refrigerate for over night if possible. Brines work better when completely chilled. Place turkey or any poultry cut in two gallon zip lock bag and add brine. Place bag back in the refrigerator 30 minutes for smaller cuts and up to 6 hours for whole turkeys.
  Chef Notes:
  Just remember you can't over brine. Brines are the best way to add flavor and additional mositure to all cuts of poultry. The orange juice in this recipe also raises the PH helping control bactirea. The refrigerator is always your best friend when it comes to controling bactirea.
By making your brines the day before it will allow you the brine your turkeys overnight.

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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242