Time 3h15m Yield 1 quart Number Of Ingredients 7 Steps:
Makes 1 quart- make up additional amounts of brine if needed until meat is submerged. Stir ingredients together in a saucepan and bring to a boil. Continue stirring until sugar is dissolved. Allow to cool. Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags). Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie. Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds. Discard brine before using and pat meat dry. If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity. Prepare meat as desired- roast, bbq, etc.
Time 8h25m Yield 1 Number Of Ingredients 6 Steps:
Gather the ingredients. Combine the water, salt, sugar, peppercorns, and allspice in a large stockpot. Stir to dissolve the salt and sugar. Bring to a boil, then remove from heat. Allow the brine to cool completely. Add the ice and then immerse the turkey breast or whatever item being brined. Weigh it down if necessary. Transfer to a refrigerator for 8 hours or overnight. Remove the turkey breast and rinse it thoroughly, when ready to roast. Pour out the brine solution at this point. Cook turkey, per recipe instructions.
Time 10m Yield 8 Number Of Ingredients 3 Steps:
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Time 1h10m Yield 6 Number Of Ingredients 5 Steps:
Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
More about “basic all purpose brine for meats chicken and turkey recipes”
Time 5m Yield 1 quart Number Of Ingredients 3 Steps:
Mix cold water, salt and sugar and stir to dissolve. In a non-reactive container, immerse food in brine, seal and refrigerate. Use 1 quart of brine per pound of meat, not to exceed 2 gallons. Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours. WILL NOT WORK IF MEAT IS FROZEN.
