Directions:
- Combine salt, syrup, and sugar with broth in large saucepan over medium heat.
- Simmer 10 minutes, stirring occasionally, until well combined.
- Let cool and add to brining container along with orange and lemon pieces, thyme, onion, sage, ice, and cider.
- Add poultry to brine and let sit overnight, ensuring that temperature stays below 40 degrees, using icepacks if necessary.
- Before cooking poultry, remove from brine, pat dry, and stuff cavities with several pieces of the orange and lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1937.76 Kcal (8113 kJ) | ||
| Calories from fat | 6.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 1% | |
|---|---|---|---|
| Sodium | 25852.39mg | 1077% | |
| Potassium | 3991.8mg | 85% | |
| Total Carbs | 329.72g | 110% | |
| Sugars | 282.94g | 1132% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 108mg | 180% | |
| Iron | 1.8mg | 10% | |
| Calcium | 852.7mg | 85% | |
| Amount Per 100 g | |||
| Calories | 23.26 Kcal (97 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 1% | |
|---|---|---|---|
| Sodium | 310.37mg | 1077% | |
| Potassium | 47.92mg | 85% | |
| Total Carbs | 3.96g | 110% | |
| Sugars | 3.4g | 1132% | |
| Dietary Fiber | 0.07g | 22% | |
| Protein | 0.04g | 7% | |
| Vitamin C | 1.3mg | 180% | |
| Calcium | 10.2mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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