Kittencals Basic Brown Sugar Brine For Meat And Poultry Recipes

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KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE



Kittencal's Best Brown Sugar Turkey Brine image

This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612

Provided by Kittencalrecipezazz

Categories     Whole Turkey

Time P1D

Yield 32 cups (approx)

Number Of Ingredients 7

32 cups warm water (2 gallons)
1 cup kosher salt (must use kosher salt ONLY)
1 1/2 cups light brown sugar (well-packed)
2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
3 -4 tablespoons fresh coarsely chopped garlic (or slice the cloves into thirds)
2 tablespoons Worcestershire sauce (optional)
1 whole turkey (up to 20 pounds)

Steps:

  • In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
  • Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
  • Cool the water until almost room temperature.
  • Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
  • Place in refrigerator for 24 hours,.
  • Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
  • Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).

Nutrition Facts : Calories 298.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 109, Sodium 3651.1, Carbohydrate 10.7, Fiber 0.1, Sugar 10, Protein 32.9

KITTENCAL'S BUTTERMILK POULTRY BRINE (FOR CHICKEN OR TURKEY)



Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey) image

You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225.

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 8h

Yield 1 quart brine

Number Of Ingredients 7

1 quart buttermilk
1 small onion, finely chopped (or use 1/2 cup chopped shallots)
2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
2 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon cumin (can use up to 1 tablespoon) (optional)
1 1/2 teaspoons black pepper

Steps:

  • In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
  • Rinse the chicken in cold water and pat dry with paper towels.
  • Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
  • Cover and refrigerate for a minimum of 8-24 hours.
  • Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
  • Grill or oven-bake as desired.

Nutrition Facts : Calories 553, Fat 8.9, SaturatedFat 5.5, Cholesterol 39.2, Sodium 14988.7, Carbohydrate 86.8, Fiber 2.4, Sugar 75.3, Protein 34.7

BASIC BRINE FOR SMOKING MEAT



Basic Brine for Smoking Meat image

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

Provided by Smokin' Ron

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 3

¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

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.)

Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g

CLASSIC BRINE FOR POULTRY, SHELLFISH AND PORK



Classic Brine for Poultry, Shellfish and Pork image

Use this standard brining solution to ensure tasty, juicy meats all the time. Brine solutions vary according to the chef's preference and they are often infused with herbs and spices, the flavors of which wind up being transferred to the meat during brining. This is from Big Daddy's grilling on line.

Provided by Rita1652

Categories     Low Protein

Time 10m

Yield 1 quart

Number Of Ingredients 3

1 quart cold water
1/2 cup kosher salt, which is preferred due to it's lack of impurities or 1/4 cup table salt
1/2 cup sugar or 3/4 cup brown sugar

Steps:

  • Bring water to a boil and add the salt and sugar and allow both to completely dissolve. If you are going to add herbs or seasonings add them now so the hot water will cause them to release their essence. Remove from heat and allow to cool. Place the meat (except for whole birds) into a one-gallon zip-lock bag. Add the cooled brine and press baggie to remove excess air and seal. Place in fridge for recommended time.
  • Use 1 quart of brine solution per pound of food, not to exceed 2 gallons of brine. Brine for 1 hour per pound, but not for less than 30 minutes or for more than 8 hours.
  • HOW LONG TO BRINE.
  • The thickness of the muscle, the strength of the brine.
  • and your own taste determine how long to brine an item. For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines. If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.
  • Shrimp: 30 minutes.
  • Whole chicken (4 pounds): 8 to 12 hours.
  • Chicken parts: 1 1/2 hours.
  • Cornish game hens: 2 hours.
  • Turkey (12 to 14 pounds): 24 hours.
  • Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.
  • Whole pork tenderloin: 12 hours.
  • Whole pork loin: 4 hours.

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.

BROWN SUGAR CHICKEN BRINE



Brown Sugar Chicken Brine image

I decided to experiment with my normal go-to brine and added molasses and garlic. In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts.

Provided by Im Not a Chef I just Cook alot

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h

Yield 16

Number Of Ingredients 7

¾ cup kosher salt
¾ cup light brown sugar
2 tablespoons minced garlic
1 ½ teaspoons ground cayenne pepper
1 gallon warm water
¼ cup molasses
¼ cup soy sauce

Steps:

  • Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 14.7 g, Fiber 0.1 g, Protein 0.4 g, Sodium 4507.5 mg, Sugar 13 g

PEAR MUSTARD GLAZE FOR MEAT & POULTRY



Pear Mustard Glaze for meat & poultry image

You may use this glaze in two ways - serve it hot at the table and allow everyone to help themselves or, as I prefer, brush the glaze on your meat (Pork chops, Pork Roast, Veal or lamb) or on your chicken during the last 5 to 10 minutes of cooking. If you are using it on chops be very careful not to burn them. It gives such a professional golden finish to your meat dish.

Provided by Bergy

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

1 (16 ounce) can pears in heavy syrup, drained save 3 tbsps of the syrup
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 tablespoons honey
1/4 teaspoon hot sauce
salt and pepper

Steps:

  • Place all the ingredients is a food processor, with steel blade, process until you have a very smooth terxture.

Nutrition Facts : Calories 238.3, Fat 0.6, Sodium 112.1, Carbohydrate 61.2, Fiber 6.4, Sugar 54.7, Protein 0.9

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