PORK OR POULTRY BRINE
A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.
Provided by Anthony Henderson
Categories Side Dish Sauces and Condiments Recipes
Time 1h40m
Yield 20
Number Of Ingredients 9
Steps:
- Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
- Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
- Strain brine into a separate food-safe container.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, Sodium 6853.8 mg, Sugar 11.8 g
ULTIMATE TURKEY BRINE
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
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
BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
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.
BRINE FOR PORK, CHICKEN, AND TURKEY
From Chef Alice Waters. This makes for some crazy good, moist meat. If brining only one chicken or a pork roast, cut the recipe in half, if doing turkey...use the whole batch!
Provided by loveleesmile
Time P1DT1h30m
Yield 6-9 serving(s)
Number Of Ingredients 8
Steps:
- Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
- Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.
- Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
- To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3-1/2 to 4-pound chicken.
- To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
- To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
CHEZ PANISSE BRINE FOR PORK, CHICKEN AND TURKEY
This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer
Provided by UnknownChef86
Categories Whole Chicken
Time 5m
Yield 1 batch of brine
Number Of Ingredients 8
Steps:
- Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
- To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3 1/2- to 4 pound chicken.
- To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
- To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
Nutrition Facts : Calories 819.1, Fat 0.2, Sodium 226638, Carbohydrate 210, Fiber 0.7, Sugar 199.9, Protein 1.9
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