Dons Jack Daniels Poultry Brine Recipes

Steps:

• Mix all the ingredients thoroughly in a small bowl. Cover and refrigerate until needed.
• Italian zesty dressing: Whisk all the ingredients in a medium bowl until blended.
• For the duck poppers: Slice each duck breast, horizontally, into 3 slices. Cover the slices with plastic wrap and lightly pound until thin. Put 1 jalapeno pepper slice, 1 onion slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Add them to the zesty Italian dressing and marinate for 2 hours.
• Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done!
• Remove them from the grill, transfer to a serving platter and serve.

Steps:

• Mix all ingredients, stir well until all is dissolved.
• Brine the bird for 36 Hours.
• Add your spices of choice: juniper berries, bay leaves, peppercorns, cloves, or whatever you like best. (Optional).
• Grill or Bake to perfection, enjoy!

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

Steps:

• Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
• Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
• Strain brine into a separate food-safe container.

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.