Best Brine Ever For Turkey Or Chicken Recipes

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THE BEST TURKEY BRINE



The Best Turkey Brine image

This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 12 to 14 servings

Number Of Ingredients 7

Kosher salt
1/4 cup sugar
One 12- to 14-pound turkey
3 tablespoons whole black peppercorns
5 thyme branches
3 sage sprigs
1 lemon, zest peeled into strips with a vegetable peeler

Steps:

  • Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
  • Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
  • Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

BEST BRINE EVER (FOR TURKEY OR CHICKEN)



Best Brine Ever (For Turkey or Chicken) image

Pretty brazen of me, isn't it? Naming this the BEST brine ever? Better than The Good Eats Turkey Brine, even? Well when you start with a Thomas Keller recipe and Tweak it a bit.... What? Who would DARE to "tweak" a Thomas Keller recipe? Oh, yeah, I'm a little crazy like that! I used this on a turkey, and it turned out to be the "BEST TURKEY EVER!!" according to my husband. I can only imagine the magic it would work on a chicken! The original recipe can be found in Thomas Keller's cookbook Ad Hoc at Home, this is my (very slightly changed) recipe Cooking time = brining time

Provided by CHRISSYG

Categories     Vegetable

Time 12h5m

Yield 2 gallons

Number Of Ingredients 10

5 lemons, halved
24 bay leaves
1 bunch rosemary
1 bunch parsley
1 bunch thyme
1 cup honey
2 heads garlic, halved through the equator
1/4 cup black peppercorns
2 cups kosher salt
2 gallons water

Steps:

  • Combine all the ingredients in a large pot, cover, and bring to a boil.
  • Boil for 1 minute, stirring to dissolve the salt.
  • Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
  • For turkey, place the thawed bird into a food grade plastic bucket, pour the cooled brine over top, add ice water to completely submerge the bird (nothing peeking out).
  • Place the lid on the bucket and keep cold overnight at least 12 hours.
  • Remove from brine, take out any of the aromatics that may be hiding in the cavity of the turkey, pat dry and let the turkey come to room temp for a few hours BEFORE you put it in the oven.
  • (For my turkey, I added a fresh lemon, one head of garlic and some fresh herbs to the cavity of the bird before roasting).
  • For chicken brine the bird UP TO BUT NOT MORE THAN 12 hours, I've not used this recipe on chicken but I've read the warnings of people who have left chicken in this brine for too long and it comes out salty!

Nutrition Facts : Calories 694.5, Fat 1.4, SaturatedFat 0.4, Sodium 113313.4, Carbohydrate 185, Fiber 10.4, Sugar 143.6, Protein 7.9

PERFECT CHICKEN BRINE



Perfect Chicken Brine image

Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.

Provided by Kate Leifker

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 20

Number Of Ingredients 8

16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

Steps:

  • Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
  • Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g

ULTIMATE TURKEY BRINE



Ultimate Turkey Brine image

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Provided by Eric

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h25m

Yield 30

Number Of Ingredients 8

1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

Steps:

  • Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
  • Refrigerate brine until completely cooled.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g

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