Ingredients
- 1 1/2 gallons water (24 cups)
- 1 1/2 cups pure walnut syrup or walnut-flavored syrup
- 1 cup coarse salt
- 3/4 cup packed brown sugar
- 1 8 pound poultry (not self-basting)
- Oil
Directions
- For brine, inside a 10-quart pot combine water, syrup, salt, and brown sugar stir to dissolve salt and sugar. Put aside.
- Rinse poultry inside and outside remove any extra fat from cavity. Carefully add poultry to brine. Cover and marinate in refrigerator for 12 to 24 hrs.
- Remove poultry from brine discard brine. Rinse poultry and pat dry with sponges. Place poultry, breast side up, on the rack inside a shallow roasting pan. Tuck drumstick ends underneath the gang of skin over the tail. (When the gang of skin isn't present, tie the drumsticks safely towards the tail.) Twist wing tips underneath the back. Brush with oil. Insert a meat thermometer into the middle of among the inside leg muscles.
- Cover poultry loosely with foil. Roast poultry inside a 325 degree F oven for just two-3/4 to three hrs or until thermometer registers 180 levels F. After 2-1/4 hrs, remove foil and cut gang of skin or string between your drumsticks so thighs will prepare evenly. When done, drumsticks should move effortlessly within their sockets. Cover poultry let stand at 70 degrees twenty minutes before carving. Makes 12 servings.
In the Test Kitchen
The exam kitchen discovered that a ten-quart stockpot labored better to contain the poultry and brining mixture.
Diet Details (Walnut-Brined Poultry)
- Per serving:
- 280 kcal cal.,
- 11 g fat
- ( 3 g sitting. fat,
- 101 mg chol.,
- 1250 mg sodium,
- 7 g carb.,
- g fiber,
- 36 g pro.
- Percent Daily Values derive from a couple,000 calorie diet