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MELE KALIKIMAKA!!!!!

HOW TO
AGAVE and CHILI BRINE YOUR TURKEY!

INGREDIENTS
 

14-18 Pound Turkey
1 bag of Agave Juice* (from Waikulu)
1 bag of smoked chili peppers (from Waikulu)
3 cups of salt
2-3 sprigs of Rosemary
Splash of apple cider vinegar
2 large onions (1 for brine and 1 for stuffing inside the turkey)
1 full head of garlic (chopped into quarter pieces)

*The Agave Juice is from the pinas after we steam cook and crush them.  It's rich and flavorful like yams, figs and molasses.  Nothing remotely like agave syrup you buy at the store. 
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The video takes you through the process step by step.  But here are a few notes that might be helpful before you begin:

Ideally, you can use a metal pot that can hold 2 gallons of water AND the Turkey together. This will also need to fit in your refrigerator as you cannot brine the turkey without it being chilled.  If you don't have a metal pot that large, you can make the brine in a smaller pot and then use a heavy duty plastic bag to fit both the turkey and the brine together.

You'll heat the brining ingredients up to almost a boil and then let it sit for 20-30 minutes before starting the brining process.

If you are starting with a frozen turkey you need to brine it for 48 hours, if it is already defrosted, you only need to brine for 24 hours.  

The center of the Turkey breast needs to hit 160 degrees for it to be done.  With our turkey, this took about 3 hours but it may be less or more depending on the size of the turkey and your particular oven. 


 

INSTRUCTIONS
 

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