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Orange-Thyme Summer Poultry Brine

Orange-Thyme Summer Poultry Brine

Meats, Poultry, and Seafood

This Orange-Thyme Summer Poultry Brine infuses your poultry with bold flavors, blending the smoky depth of Kiawe & Guava Smoked Salt with the brightness of orange zest and thyme. Perfect for preparing a succulent roast chicken or even pork, this dry brine keeps the meat juicy while adding a layer of savory complexity. Basted with butter and roasted to perfection, this dish makes for a mouthwatering, crowd-pleasing meal.

Ingredients:

  • 1 tablespoon Kiawe & Guava Smoked Salt (Hawaiian Volcano Sea Salt)
  • 1 tablespoon 100% Natural Sea Salt (Hawaiian Volcano Sea Salt)
  • Zest of 1 orange (1 tablespoon)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Instructions:

  1. Prepare the Brine: Using a mortar and pestle, grind together the Kiawe & Guava Smoked Salt, natural sea salt, orange zest, dried thyme, and garlic powder to create a medium-to-fine rub.
  2. Brining: Start the brining process the day before or the morning of your planned meal. Apply the dry rub evenly across the entire chicken (or other poultry), ensuring it is massaged into the meat, including the inside cavity and under the skin where possible.
  3. Marinate: Place the brined poultry into a large Ziploc bag or a baking dish covered with plastic wrap. Remove as much air as possible and refrigerate. Marinate the meat for 1 to 2 hours per pound.
  4. Rinse the Brine: After the brining time is complete, rinse the brine off the poultry to avoid it becoming too salty.
  5. Roast the Poultry: Preheat the oven to 500°F. Place the chicken in a roasting pan and roast for 30 minutes, until the skin is light golden brown and taut. Reduce the temperature to 350°F, remove the chicken from the oven, and brush the skin with butter. Let the chicken rest for 15-20 minutes.
  6. Final Roast and Baste: Return the chicken to the oven and continue roasting, basting with butter every 10 minutes. Roast until a meat thermometer inserted into the thickest part of the thigh reaches 165°F, about 40-45 minutes. Let the chicken rest again for 15-20 minutes before carving.
  7. Serve: Carve the chicken and serve with the delicious pan juices for extra flavor.
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