Kittencals Basic Brown Sugar Brine For Meat And Poultry Recipes

KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE

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).

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY

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.

KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY

Steps:

• In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
• Pour the mixture over meat making certain to cover completely.
• Soak the meat for 6-24 hours.
• Wash meat thoroughly under cold water before cooking.

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

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.

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK

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.

BROWN SUGAR CHICKEN BRINE

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.