Turkey Brine – Orange Coriander

turkey brine

This Orange Coriander Brine will leave you with a moist turkey and brighten it’s flavor through the use of citrus. Your Thanksgiving turkey this year will be the best you’ve ever had.

What is a brine?  A brine is a salty solution that will add moisture to any lean meat.

If you like this flavor combo, you can also check out our Orange Coriander Marinade to try on veggies or other meats throughout the year.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

turkey brine
Orange Coriander Turkey Brine
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This Orange Coriander Brine add not only moisture to your Turkey, but brightens it's flavor through the use of citrus. Your Thanksgiving turkey this year will be the best you've ever had. This recipe will give you enough brine for a 12-20 lbs turkey.
Prep Time
15 Minutes
Cook Time Passive Time
0 24-48 Hours
Prep Time
15 Minutes
Cook Time Passive Time
0 24-48 Hours
turkey brine
Orange Coriander Turkey Brine
Print Recipe
This Orange Coriander Brine add not only moisture to your Turkey, but brightens it's flavor through the use of citrus. Your Thanksgiving turkey this year will be the best you've ever had. This recipe will give you enough brine for a 12-20 lbs turkey.
Prep Time
15 Minutes
Cook Time Passive Time
0 24-48 Hours
Prep Time
15 Minutes
Cook Time Passive Time
0 24-48 Hours
Ingredients
Servings:
Instructions
  1. Add all ingredients except water to a large stock pot *be sure to add the whole citrus and juice in with the liquid Bring to a boil and stir Pour in ice water & let cool Once cooled, add turkey and let sit for 24-48 hours. Be sure to turn turkey every 12 hours if not fully submerged.
  2. Bring all items to a boil.
  3. Add ice water and cool
  4. Add turkey to the brine and let soak for 24-48 hours
Recipe Notes

Pro Tip: If your turkey is too big for a stock pot, use a cooler or clean 5 gallon paint bucket to keep the turkey/brine in.

If there is no room in your fridge, you can keep it outside in the cold. Be sure to keep the liquid iced & keep the top locked in some way by putting something heavy on top.

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Chili Braised Pork Tacos & Salsa

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

These chili braised pork tacos are one of my family’s all-time favorite recipes, and one that I’ll often make in my cooking classes as well!

Chili braised pork tacos are practically foolproof and very popular – making this the perfect party meal, make-ahead dinner option, or simple Sunday dish. The chili-braised pork tastes better the longer it sits, too, so make a big batch and freeze some for later if you get the chance.

The base of this dish, the pork shoulder, follows along the guidelines I’ve laid out in the braising section. Remember that the perfect braise builds a flavor that works along with the rest of the ingredients it’s paired with; turn a cheap cut of meat into the star attraction with just a few simple tricks!

Chili-braised pork tacos and salsa are great on their own, but if you’re looking for a different side, I really recommend this simple corn salsa.

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
Chili Braised Pork Tacos & Salsa
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Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
Chili Braised Pork Tacos & Salsa
Print Recipe
Ingredients
Chili Braised Pork
Pico de Gallo
Spice Rub
Servings:
Instructions
Chili Braised Pork
  1. Coat pork in spice rub & salt, pepper. (You will have left over rub. Keep it in a jar for another dish/time!)
  2. Sear pork in a dutch oven or saute pan until dark, golden brown on all sides.
  3. Remove pork and add all veggies. Cook until charred and slightly cooked
  4. Deglaze with bottle of beer
  5. Put pork back into dutch oven & add enough water until pork is ¾ covered. (If you don’t have a dutch oven & have seared your pork & veggies in a sauté pan, place everything in an oven safe pot & cover.)
  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart. (You should be able to put your fork in the pork and pull it apart without any resistance)
  7. Once cooked, let everything cool in the braising liquid.
  8. I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.
  9. Shred pork and strain braising liquid. Then, add pork to the strained liquid. You may need to reheat everything slightly if it has cooled completely. (Don't boil when reheating, you will toughen the meat)
Pico de Gallo
  1. Dice tomato, avocado, onion jalapeno & cilantro
  2. Mix with lime juice & season generously with salt/pepper
Recipe Notes

There are no quantities for the PICO DE GALLO. That is because you can make it to your own liking.

I typically like my Pico de gallo heavy on the lime and cilantro, but it's a personal choice.

TASTE AS YOU GO and remember you can always add more of an ingredient!

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