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Molasses Brine
 
  Ingredients:  
     
 
Amount
  Item
 
3 gt
  water
 
3/4 cup
  molasses or maple syrup
 
4 tbsp
  kosher salt
 
1/2 cup
  granulated sugar
 
1 tbsp
  toasted coriander seed (crushed)
 
1 1/2 tbsp
  white peppercorns
 
1
  cinnamon stick (use sticks only)
   
  Directions:
   
  In a large pan bring all ingredients up to 180 degrees. Cover and let steep for 1 hour. Refrigerate 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 refrigerator is always your best friend when it comes to controling bactirea. By making your brines the day before it will allow you to brine your turkeys overnight.
 
 
 
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242