She {hearts} brine

We’ve recently started brining our pork, chicken, and turkey. It adds a whole new level of juicy goodness to these easy-to-dry out meats!

Here’s a great article if you’d like to understand why brining works.

Brine

 

 

Pendergrass Brine

This will be enough to brine a turkey. Cut the recipe in half for smaller batches of meat.

A gallon and a half water
4 lemons
4 limes
2 oranges
2 onions
4 bay leaves
Tablespoon black peppercorns
Tablespoon thyme
2 cups kosher salt
1/2 cup brown sugar

Bring to a boil, then cool to room temperature. Put brine and meat in a container large enough so that the meat is covered. If needed, add a bit more water. Cover and refrigerate at least 24 hours. Drain brine. Rinse. Pat meat dry. Then cook and enjoy!

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Michelle

Michelle met her gorgeous cowboy, Phil, in a traffic jam many moons ago (and they’re still honeymooning). They have 3 kids: Jessica, Michael, and Zane who is exclusively home schooled. Michelle writes and edits horror fiction, is president of a small press publishing company, lead Visual Prayer workshops, loves to take pictures, and is a mixed media artist. Read articles by Michelle →

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Michelle met her gorgeous cowboy, Phil, in a traffic jam many moons ago (and they’re still honeymooning). They have 3 kids: Jessica, Michael, and Zane who is exclusively home schooled. Michelle writes and edits horror fiction, is president of a small press publishing company, lead Visual Prayer workshops, loves to take pictures, and is a mixed media artist. Read articles by Michelle →

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