• 4 QT hot water
• 2 QT cool water
• 5 LB ice
• 1 LB kosher salt
• 1 LB dark brown sugar

NOTE: This brine is a good amount for turkeys. For chickens use ⅓ of the volume for one chicken, ½ if doing two, in an appropriately sized container.

1. Combine the hot water (you don’t have to boil it, just get it hot enough to easily dissolve the salt and sugar – just before simmering), kosher salt and brown sugar and stir until the salt and sugar dissolve completely.
2. Add the cool water and stir.
3. Add the ice and stir until the ice is dissolved and the mixture is cool.
4. Pour into your brining vessel of choice.
5. Gently lower the poultry into the container.
6. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for approximately 1 hour per pound of poultry.
7. Remove the bird from the brine, rinse and pat dry. Allow to sit at room temperature for at least 1 hour prior to cooking.

Suggestions for brining vessels:

• A 5-gallon bucket placed in an ice-chest surrounded by ice, or in a large fridge works very well.
• Doubled-up disposable turkey oven bags (or 13 QT garbage bags) will fit the 5-gallon bucket perfectly and avoid the need to scrub and sanitize after. If you triple-up the garbage bags, it’s strong enough to put the whole thing in a cooler without the 5-gallon bucket and cover directly in ice.

• 1½ TBS Worcestershire sauce
• ¾ C olive oil
• ½ C apple cider vinegar
• ½ C apple cider
• 1½ TSP balsamic vinegar
• 2 TBS honey
• 1 TSP black pepper
• 1 TSP dried basil
• 1 TSP dried oregano
• 1 TSP dried rosemary
• 1 TSP dried thyme
• 1 TSP dried sage
• 1 TSP dried marjoram

NOTE: Prepare the day before.

1. Combine the dry spices and grind to a very fine texture (an el-cheapo coffee grinder works well for this).
2. Add all of the ingredients to a small saucepan and simmer for 5 minutes.
3. Allow to cool then pour into a sealed container and store in the fridge overnight.
4. If using with a small injector needle, strain the mixture using several layers of cheesecloth.
5. Before using, re-mix the ingredients well, shaking vigorously or using an immersion blender to create a smooth emulsion.
6. If injecting into a turkey or chicken, use as few injection punctures as possible (6 – 8), instead moving the needle around within the meat to different zones during each puncture.
7. Be sure to at least inject the breast from below, aiming for the cavity between the breast tenderloin and the top of the breast itself.
8. If possible, inject 2-6 hours before cooking.

• 375 GR flour
• 2 TBS baking powder
• ⅜ TSP baking soda
• ½ TSP salt (1 TSP if using shortening)
• 3 TBS butter (cold)
• 3 TBS bacon fat or shortening (cold)
• 12 OZ buttermilk (chilled)

Oven: 450° F

1. Stack two sheet pans together to help slow down the browning of the biscuit bottoms. Line with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and bacon fat or shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt).
3. Make a well in the center and pour in ~6 OZ of the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Add more of the chilled buttermilk if it seems too dry.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
5. Press into a ¾” thick round. Cut out biscuits with a 2½” hexagonal cutter, being sure to push straight down through the dough. Place biscuits on stacked sheet pans so that they almost touch.
6. Reform scrap dough, working it as little as possible and continue cutting.
   • Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.
7. Brush tops lightly with buttermilk.
8. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Yields ~12 biscuits.

• 2 C water
• ½ C apple cider vinegar
• ½ C dark molasses
• ½ C stock
• 6 OZ canned tomato paste
• 1 TBS yellow mustard
• ⅔ C brown sugar (packed)
• 1½ TSP liquid smoke
• 2 TSP salt
• 2 TSP pepper
• 1 TBS Worcestershire Sauce
• 1 TSP chili powder
• 1 TSP onion powder
• 1 TSP garlic powder
• 1 TSP paprika

• Combine all of the ingredients for the sauce in a medium saucepan over medium heat.
• When it comes to a boil, reduce heat to low and simmer, stirring often, for 45 to 60 minutes or until sauce is thick.

• ½ C stock
• 2 TBS apple cider vinegar
• 1 TSP Worcestershire sauce
• ½ TBS honey

1. Combine all ingredients for the braising liquid and microwave on high for 1 minute.  Stir to combine.  Set aside until needed.
2. You will use ~¼ C of braising liquid per foil “pouch”.  Adjust the recipe accordingly.