Brine For Chicken And Turkey Recipes

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BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY



Basic All Purpose Brine for Meats, Chicken, and Turkey image

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

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

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.

BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY



Basic Brine for Juicy, Tender Chicken or Turkey image

I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.

Provided by Brandess

Categories     Chicken Breast

Time 5m

Yield 1 gallon

Number Of Ingredients 3

1 gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2/3 cup light brown sugar

Steps:

  • Mix brine together well with a whisk.
  • Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
  • Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken dish of your choosing.
  • NOTES: You can do this with turkey, as well. Also, you will notice that your leftovers, even after refrigerated overnight, are so tender and juicy whether eaten cold or reheated. The moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture. If doing a whole turkey, use the recipe servings changer to up the servings to 6-10. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight.

Nutrition Facts : Calories 557.6, Sodium 56741.4, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

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

SIMPLE CHICKEN BRINE



Simple Chicken Brine image

This simple chicken brine will help make the meat more tender and juicy.

Provided by Jay

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

1 gallon warm water
¾ cup kosher salt
⅔ cup sugar
¾ cup soy sauce
¼ cup olive oil

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.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g

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

BRINE FOR CHICKEN AND TURKEY



Brine for Chicken and Turkey image

Brining chicken, turkey, and other poultry is a great way to add flavor and moisture. This easy brine recipe will show you how.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 8h25m

Yield 1

Number Of Ingredients 6

1 gallon water
1 cup Kosher salt
1/2 cup brown sugar
1 tablespoon whole black peppercorns
1 tablespoon whole allspice
8 cups ice

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.

Nutrition Facts : Calories 378 kcal, Carbohydrate 98 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 60718 mg, Sugar 89 g, Fat 1 g, ServingSize 1 1/2 gallons (1 serving), UnsaturatedFat 0 g

BRINE FOR PORK, CHICKEN, AND TURKEY



Brine for Pork, Chicken, and Turkey image

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

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried thyme
1 whole head of garlic, peeled
5 allspice berries, crushed
4 juniper berries, crushed

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



Chez Panisse Brine for Pork, Chicken and Turkey image

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

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried thyme
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

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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