Pineapple brine for turkey, anyone tried this?
I've decided to make a fresh non-Kosher turkey this year for Thanksgiving, and will brine it.
Came across several recipes for brines based on pineapple juice. Culling ideas from them, I put this original recipe together. Anyone else tried pineapple brines? My one concern is that this might be too sweet. Even after fully rinsing. What do you think?
4 quarts pineapple juice
1 cup brown sugar
1 cup soy sauce
1 cup teriyaki sauce
1 cup maple syrup
1 1/2 cups Kosher salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
1 tablespoon thyme
2 tablespoons red pepper, crushed
1 tablespoon paprika
Water as needed to cover bird
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TrishU, there's a good deal of natural sugar in pineapples. Between the brown sugar, teriyaki sauce and maple syrup the brine sounds very sweet-sugary laden. Is that what you're going for? Also are you using fresh pineapple juice or canned? Pineapples can turn vinegar-y so how long do you brine?
I plan on using canned pineapple juice and brining just overnight. We're eating early, around 1 p.m. So the turkey is going in the oven early a.m. I think I might omit the maple syrup.