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Honey Brine for Duck, Turkey, or Chicken


1 gallon water
8 ounces kosher salt
1 ounce curing salt
4 ounces Madeira
8 ounces honey
Pinch thyme
2 bay leaves
6 juniper berries
1/2 teaspoon. black peppercorns


Combine all ingredients, bring to a boil, cool, strain. Add ducks (turkey or chicken), brine 48 hours (if pumped, 12 hours).
Cold smoke 14 hours, prick skin. Roast or hot smoke until 150F internal temperature.
Cover skin with foil after 20 minutes to prevent it from becoming too dark.
 Yield: 1 gallon