Citrus and Wine Wet Brine


2 gallons of water
1 bottle of sweet white wine
1 cup sea salt
1 cup brown sugar
peel of one orange
handful of sliced ginger


soak turkey 4-5 days in refrigerator
soak chicken 3-4 days in refrigerator

rinse off the brine and refrigerate for one more day…



1 brined chicken
1/2 stick of salted butter (softened or luke-warm)
juice & rind of one orange
meat thermometer


Preheat oven to 450. Squeeze fresh orange juice over chicken, sticking the peels inside of the cavity. Rub salted butter inside and out. Roast chicken in the oven for 30 minutes. Lower the temp to 350 and continue to roast for 45 min- 1 hour. It’s done when the breast temp reaches 170. Cover with foil and let rest for another 10 minutes out of the oven to retain juices. Serve on a platter with fresh herbs and fruit.

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