mrs_cruella typed:
> I'm considering brining our Thanksgiving turkey this year (normally a
> 12-15 pound bird). I'm a little leary of trying this for the "big
> day"--but I'm also one of those cooks who tries out new entrees on
> guests!
>
> One of the things that I'm particularly concerned about is the gravy.
> I have heard from some sources that gravy made from the pan dripping
> comes out very salty. Has this been your experience? Is brining
> really worth it? (I cook the dressing in the crockpot, so brining
> wouldn't be an issue there.)
>
> I would welcome any tips, hints, and your favorite brine recipes!
>
> Thanks!
>
>
Here's a brine recipe with a special twist, Citrus. It's from our recently
departed Cuchulain Libby's contributions to alt.food.barbecue. Last Thanksgiving,
I made a similar brine that was inspired by this one. It was excellent.

Hound's Citrus Brined Chicken

Prepare the brine: 1 gallon water 1 cup Kosher salt or 1/2 cup table salt
juice of 3 oranges juice of three limes juice of three lemons rinds
from same 1 sliced white onion 1 head of garlic, crushed stems from
a bunch of cilantro, chopped serranos to taste, minimum of 4 rough
ground cumin and coriander 2 Tbsp each 1/4 cup chili powder or any ground
chile you prefer (1/4 cup onion powder is optional) (1/4cup garlic powder
is optional) Place the bird(s) and plenty of brine solution in a ziploc bag(s)
and leave refrigerated overnight prior to cooking. A cooler works fine also. I
use a 5 gal beverage cooler for all but the biggest turkeys. Frozen soda bottles,
or ice can be used to keep the cold. {8 lbs of ice= 1 gallon of water} An hour
before cooking take the bird out and thoroughly wash it down with cold water for
at least 30 seconds. You can place aromatics like garlic heads, apples, citrus in
the cavity of the bird for the cooking. I like also to place orange slices
between skin and meat. Smoke rear end of chicken toward the fire for 45
minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as necessary to
avoid charring. Cooking this way will result in inedible skin, but juicy chicken.
If you like the crispy skin then place the chicken near the firebox. This works
for either chickens or turkeys. If you eliminate the brine (salt and water) the
rest of the recipe makes an excellent marinade for grilled chicken.

BOB