"jmcquown" > wrote in message
.. .
> 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
>
>

There's a trend nowadays to 'overflavor' meat and fish using heavy brining
(though this brine recipe isn't one of them), heavy-handed use of rubs and
sauces. I think it's just a phase.

Jack Temp