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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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    1. 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?

      1. 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.

        1. Well, this recipe sounds REALLY sweet. But my main concern would be that the enzymes in the pineapple juice are the same as those used in meat tenderizer (papayas, too...) and I'd be real concerned that it would break down the fibers to mush before cooking.

          2 Replies
          1. re: mamachef

            The enzymes in pineapple are only active in FRESH pineapple or juice. If it's a canned juice or fruit, they've been inactivated by the processing.

            Do not under any circumstances use fresh pineapple anything. It will turn the meat to paste.

            1. re: splatgirl

              I can vouch for this. I once turned what was supposed to be bulgogi into a slushy using fresh pineapple.

          2. Sounds like dessert to me. As in.... ummm, no. Borderline revolting, if I may say.