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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 150°F internal temperature.
Cover skin with foil after 20 minutes to prevent it from becoming too dark.
 Yield: 1 gallon