This sounds awesome! I wonder how that would work in ice chests? That way I could brine 2 at a time, I could borrow a neighbor's ice chest too and do 2 more. Maybe 1 quart water in the brine and 1 quart apple juice, make apple juice ice cubes with the other quart. Hmmm........double the recipe, drown turkeys, ice down overnight.Bay, the garbage can is a 55 gallon drum. They come in handy for many things.
2 qts water
2 qts CHEAP apple juice
1 c table salt OR 1 1/2 c kosher salt
1/2 c brown sugar
10 whole cloves
1 T black peppercorns
zest of 1 orange
6 cloves of garlic, minced
In large pot combine salt, sugar, and 1 qt water. Bring to a light boil stirring until salt and sugar are dissolved. Remove from heat, add cloves, peppercorn and zest. Allow to cool. Add remaining water and apple juice. Refrigerate until completely chilled.
Place poultry in container. Pour brine inside cavity first then on top. Cover completely. Brine 1 hour per pound in refrigerator.
Thoroughly rinse all brine off before cooking or it will be salty.
(I added garlic and apple halves to the cavity when cooking.)
So you brined them before cooking them? I would want to give them the Texas Style "resting" with the 24 hour ice soak like you did. Then brine, rinse, pat dry, bag and freeze. Reckon that would work?They went right into a chest full of ice and water for 24 hours. We took them out, dried them off and put them in a heat-shrink bag before putting them in the freezer.
You could always say you were type-walking.that's always a problem -- finding -- heck, I have copied and saved things in a file over past few years, on the computer. So a huge file of odd and ends now.
You have triggered the turkey button now. I emailed for info from a local with 7 hatched this summer, who has decided to stay with chickens only. Hmmmm wonder why. But at $10 each if you take all, hoping at least 3 months ???? Could be a good buy. It was 3 AM and couldn't sleep.....now I'm hoping, fully awake, that they are sold! . That would ease me away with a good mental out.