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BRINING Brine is essentially salt water. You can do it with poultry & pork. It changes the cellular structure of the meat, allowing it to hold on to more moisture as it cooks and can be used to infuse flavor.
2 gallons water
1 cup sugar (white or brown)
1 cup kosher salt
2 oranges or lemons, sliced in half
Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate 6 hours or overnight.
Large jar of Apple Jelly (18oz)
Large jar of Pineapple Preserves (18oz)
6 oz Horseradish (3/4 of an 8oz jar)
9oz Spicy Brown Mustard
Mix well. Store in airtight container in fridge. Keeps indefinitely. Makes more than a quart. Serve over cream cheese with crackers for an instant appetizer. Wonderful with ham & poultry.