Brining is a process by which meat is tenderized. And meat that has been brined is made very tender, cooking-up flavorful and juicy.
There are many variations for brining meat, fish, and poultry—varying in the use of broths, beer and wine, and seasoning to your very personal taste, and usually with a combination of water, salt and sugar. This particular brine begins with a blend of fresh citrus (oranges, lemons, limes) and fresh pomegranate, equal ratios of brown sugar and sea salt, and sweet onion and fresh rosemary, together enhanced with Sauvignon Blanc.
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe brined a boned turkey, weighing almost 20 pounds
STEPS 1 (12-16 hours brining / overnight):
9 cups very hot (almost boiling) water
1/2 cup sea salt or kosher salt or gray salt (non iodized)
1/2 cup golden-brown sugar, measured packed
2-4 sprigs of fresh rosemary
1 large and heavy orange, washed and cut into 1/4-inch thick slices
1 large and heavy pomegranate, washed and cut into 1/4-inch thick slices
2 large and heavy lemons, washed and cut into 1/4-inch thick slices
2 large and heavy limes, washed and cut into 1/4-inch thick slices
1 large sweet onion, peeled and roughly cut into approximately 1-inch pieces
1.5 liter bottle of dry white wine (i.e. Sauvignon Blanc)
9 cups ice cubes
2-4 cups of ice cubes, enough to ensure the bird(s) is completely immersed
Allow salt and sugar and rosemary to steep in the hot water (stirring to make sure the salt and sugar dissolve completely).
Add the next 7 ingredients and stir to blend well. Next you can add your poultry of choice, finishing with as much ice as it is needed to ensure poultry is submerged.
Cook with heart; eat with gusto. Buen Provecho!