BOB wrote:
> mrs_cruella typed:
>> I'm considering brining our Thanksgiving turkey this year
> 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)

With all due respect to the dearly departed Cuchulain, anyone can see why I
hate turkey. If it requires all this crap simply to turn it into something
remotely palatable and perhaps moist, I would much rather have roast beef

Jill