Cinnamon and Spice Poultry Brine

Recipe Ingredients

1 tablespoon	15ml	Allspice
1 tablespoon	15ml	Mustard seed
1 tablespoon	15ml	Coriander seed
3		Bay leaves or 4
1 tablespoon	15ml	Cayenne
1 tablespoon	15ml	Cloves
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	Mace
1 tablespoon	15ml	Cardamom
5		Cinnamon sticks
1 cup	160g / 5.6oz	Brown sugar - (packed)
1/2 cup	118ml	Kosher salt
3 cups	711ml	Cider vinegar
3 cups	711ml	Water

Recipe Instructions

Bring the whole mixture to a boil on the stovetop, then let cool to room tempter. Put your poultry in, and marinate in the fridge for at least 24 hours, but a few days is even better. remove the bird and smoke it.

Last winter I did a turkey like this, but because of bad weather was unable to cook it outside, so I just baked the thing in the oven. It was one of the best turkeys I ever had.

Posted to the BBQ List on July 23, 1998 by Catherine Goldman <[email protected]>

Source:
Southern Living Southern Heritage Cookbook

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