Inspired by brining cucumbers with grape leaves to maintain the crunch, I looked up tea-brining and found this cool recipe.
I am going to use turkey instead of chicken since type Bs/Nomads can't have them. Since I won't be grilling, I am planning on sauteeing the turkey on low heat with the marinade. It might be good to save the resulting broth to flavor compliant grains/pasta.http://mouthfromthesouth.com/sweet-tea-brined-chicken/
Sweet Tea-Brined Chicken
Adapted from Southern Living
Makes 6-8 servings
2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 (3 1/2- to 4-lb.) cut-up whole chicken
Bring 4 cups of water to a boil in a large saucepan. Remove from heat, cover and let steep for ten minutes. Discard tea bags. Stir in sugar, kosher salt, onion, lemon, garlic, rosemary and cracked pepper. Stir until the sugar dissolves. Cool completely (45min to an hour) and stir in ice cubes.
Pour mixture into a large zip-top bag. Add chicken to bag and let marinate in the fridge for 24 hours. Remove chicken from bag and pat dry with paper towels. Discard marinade.
If you are using a gas grill turn on the burners on one side, close the lid until the temperature reaches approximately 350 degrees. For a charcoal grill, place briquettes along one side and wait until they’re gray and no flame is present. Place the chicken skin side down on the grill on the opposite side of the lit burner or charcoal, away from the direct heat, and put the lid back on the grill. After 20 minutes flip them over and cook for another 40 to 50 minutes with the lid on. If you have a meat thermometer, the chicken should be at 160 degrees. Remove the lid and place chicken directly over the heat, skin side down to crisp the skin. Remove to a platter, let stand for 5 minutes and serve.