Page 6 - ClubLife Weekly 111822

CHEF'S CORNER

B A S I C T U R K E Y B R I N E

Ingredients

4 gallons water
4 cups kosher salt
2 cup ssugar
4 tablespoons mustard seed
5 Tablespoons coriander seed
5 tablespoons black peppercorn
4 lemons sliced
3 oranges sliced
1 bunch of fresh thyme
1 bunch of fresh rosemary
½ bunch of fresh sage
1 cup peeled garlic cloves

Directions

1. Combine ingredients and bring to a boil to dissolve
Notes
the salt and sugar.
2. Cool the brine and submerge your bird.
3. Make sure it is totally submerged.
4. Allow to sit overnight in the refrigerator.

5. The next day remove from the brine and rinse the bird.
6. Place it on a rack and refrigerate for a day uncovered.
7. The following day prepare the bird according to your
recipe.
8. There is no need to season the outside of the bird with
salt.

Executive Chef

Harold Ramos