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brine for turducken (or any other fowl)

earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

This brine is truly delicious. I think it's the juniper berries that makes it. Unlike other brines, you don't have to bring it to a boil in order to dissolve the salt. And you don't want to cook the vegetables into the brine. The flavors are brighter if it's not cooked.

yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For brine for turducken (or any other fowl)

  • 3 lg
    brining bags
  • 1 1/2 c
    pink himalayan salt, coarse grind
  • 1 gal
    mango juice (try to get the real stuff)
  • 1 gal
    orange juce
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    wildflower honey
  • 3 md
    oranges, zested
  • 2 md
    lemons, zested
  • 1 gal
    crushed ice
  • 2 Tbsp
    whole black pepper corns
  • 2 Tbsp
    whole juniper berries
  • 1 bunch
    thyme
  • 3 sprig
    fresh rosemary (long sprigs)
  • 1 bunch
    sage leaves, fresh
  • 4 md
    bay leaves
  • 6 clove
    garlic, peeled
  • 2 lg
    onions, peeled, cut in big chunks

How To Make brine for turducken (or any other fowl)

  • 1
    This is a no cook brine. Wash, peel and cut up the onions, garlic, and all the herbs. A rough chop is fine. Mix up and set aside in a big bowl.
  • 2
    Zest the oranges and lemons in big chunks with a potato peeler. Add to the bowl of veggies and set aside.
  • 3
    Remove the pith from the zested lemon, cut it up and add it to the veggies.
  • 4
    Pour the juices, salt, honey, and sugar into a big pot. Squeeze the zested oranges in as well. Discard the orange solids.
  • 5
    Use an immersion blender to dissolve the salt, sugar, and honey into the juices.
  • 6
    Add ice and keep blending. (Were it not for the salt, this could be a base for some sort of cocktail.)
  • 7
    Throw in the peppercorns and juniper berries, and blend just a second or two more. You don't want to crush these spices too much.
  • 8
    Put half the onion & herb mixture in the bottom of a brining bag. Divide the other half between the two other brining bags.
  • 9
    Trust me on this - brine the birds separately.
  • 10
    Put the de-boned turkey in the bag with the most veggies, and the other two birds in the other two bags.
  • 11
    Pour half the slush into the turkey bag, and divide the other half between the duck and the chicken.
  • 12
    Tie the bags up tight so that there's no air. Refrigerate 6-8 hours or overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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