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Poultry Brine


When cooking poultry like chicken or turkey on the smoker, the biggest consideration is how to maintain the juiciness and moisture inside your bird. Because white meat, especially chicken is so lean, it is important to not let the meat dry out while it cooks.

Brines are primarily designed to maintain the moisture inside the meat, by using salt to hold on to the liquid. This is great on its own, but the addition of adding sugar, apple juice, fresh onions and other spices in this recipe, allow this brine to really ramp up the flavor and complexity of your cooking.

What you will need

  • 10 cups water
  • 10 cups apple juice
  • 1 1/2 cups kosher salt
  • 1/2 cup brown sugar
  • 1 large apple quartered
  • 1 large onion, peeled and quartered

  • Method

    1. In a large stock pot, add all ingredients except apple and onion. Bring to the boil before removing from the heat. Add the quartered apple and onion.

    2. Allow brine to cool fully before adding poultry. If the meat floats, place a clean plate on top, to help it remain submerged.

    3. Place poultry in the refrigerator and allow to brine overnight or until ready to cook. Before cooking, lightly rinse the bird, pat dry with paper towels and discard remaining brine liquid.


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