by dymnyno
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wssmom's Testing Notes:
Expand Collapsedymnyno's Notes:
Expand12 to 16 fresh sage leaves Ask a question about this ingredient
1 bunch parsley(any kind) Ask a question about this ingredient
1 bunch thyme Ask a question about this ingredient
1/2 cup sage honey Ask a question about this ingredient
6 garlic cloves, peeled and smashed Ask a question about this ingredient
1/2 cup fresh black peppercorns Ask a question about this ingredient
1 1/2 cup sea salt Ask a question about this ingredient
1 1/2 gallon water Ask a question about this ingredient
1 whole chicken Ask a question about this ingredient
2-6 fresh sage leaves Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
For the brine: Put all the ingredients in a large pot and bring to a rolling boil for a couple of minutes and stir until the salt is all dissolved.
Ask a question about this stepRemove from the burner and cool for at least a couple of hours.
Ask a question about this stepStrain and discard the solids. Refrigerate until ready to use.
Ask a question about this stepRinse and dry the chicken and put into the brine for about 8 hours.
Ask a question about this stepCry and truss the chicken. Sprinkle liberally with black pepper. Bake in a 375 degree oven for about 40 minutes, depending on the size of the chicken. Check that the temperature is 160 degrees in the thickest part of the chicken.
Ask a question about this stepRemove from the oven and let the chicken rest for 15 minutes before carving.
Ask a question about this stepThis looks so perfect for a Sunday dinner! I just love sage - especially this time of year.
I usually put whatever I'm brining in a ziplock bag and that reduces the amount of brine that I use. I think there are 2 gallon ziplocks out there, but I don't know if a turkey would fit. For brining large birds sometimes I use a large stock pot or canning pot and weight the bird down so that it is submerged.
Thanks dymnyno and Tom. We put two turkeys on Webers, but I would really like to use this brine on one of them. Now for the hunt for the sage honey!
The amount of brine you need also depends on the size of the brining vessel. If it is much larger then the turkey then you will need a lot more brine. Find a snug vessel that you can fully submerge the turkey in and not have brine flowing over the top and you are set. Brining is a delicate balance in more then one way. LOL
This made a lot of brine. It would depend on the size of the turkey whether you needed to make a lot more.
This sounds wonderful. Do you think the brine recipe could be doubled for a turkey?
The sage and the sage honey are sublime. The chicken is juicy and tasty. A bite of the sage under the skin of the chicken is crunchy and delicious.
Yummy! I've never used honey in a wet brine before, and it's a great idea. Sage honey sounds fabulous, too!
THANK YOU TO WSSMOM for the nice review of my chicken recipe!