Brine and Marinade for Chicken and Turkey
here is a brine that i frequently use, and a marinade that i came up with 
a loooong time ago. everyone seems to enjoy both. 
brine for chicken and turkey 
1/2 cup  kosher salt
1/2 cup  honey
  water to cover the bird
mix everything together till the salt disolves. pour over the chichen or 
turkey that has been placed in a large plastic bag. pour mixture over, 
remove air from bag, seal. place in frige for 4 hours or overnight. if it 
is wintertime, i generally put the pot with the bagged chicken in the 
garage to allow for more room in the fridge. 
here's the marinade: 
chicken and turkey marinade 
a 24 hour marinade, guaranteed to please every time. 
chicken or turkey is always moist, and tender. use half of a 
recipe for a chicken, or the full recipe for a turkey of up 
to 25 pounds. everyone will clamor for this recipe!!! use 
the drippings from the pan to make gravy as usual. it is 
not necessary to strain drippings first. prep time: 
approx. 15 minutes. ready in: approx. 45 minutes. makes 5 cups 
(5 servings). 
1 cup  olive oil
1/2 cup  soy sauce
4   lemons, juiced
1/4 cup  dijon mustard
1/4 cup  minced fresh chives
1/2 cup  minced fresh sage
1/2 cup  minced fresh oregano
1/2 cup  chopped fresh parsley
1/4 cup  minced fresh thyme
2 tsp  minced garlic
  salt to taste
1 Tbsp  paprika
3 Tbsp  salt-free herb
  seasoning blend
in a small bowl, whisk together the olive oil, soy 
sauce, lemon juice, and mustard. stir in chives, sage, 
oregano, parsley, thyme, garlic, paprika, and herb seasoning. 
cover, and refrigerate for 30 minutes to allow flavors to 
blend before marinating your favorite meat. 
place turkey or chicken in a 30 gallon plastic kitchen 
bag. pour marinade over the bird. grasp the bag a few 
inches above the poultry, and press air from the bag. seal 
with a twist tie. rotate bag to coat turkey with the 
marinade. marinate in the refrigerator 24 hours, repositioning 
the bag every 4 hours, or so. remove poultry from bag 
before roasting, and transfer marinade to a saucepan. boil 
marinade for a few minutes, then use to baste the turkey every 
30 minutes, or so, while roasting. discard any remaining 
marinade when turkey is done. 
(ID: 7393) Mirror: Thu, Jun 10, 2004

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