Turkey Or Chicken Brine Recipes

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The best chicken brine is here to make juicy tender chicken no matter how you cook it - roast it in oven, grill it or fry it. This is complete guide on how to brine chicken, with all the tips and tricks for best moist chicken you'll ever cook.

Provided by Jyothi Rajesh

Categories     Main Course

Number Of Ingredients 14

3-4 lbs whole chicken
8 cups water
1/3 cup kosher salt
¼ cup honey
3 dried bay leaves
5 cloves garlic (keep it whole, smashed lightly)
1 tablespoon black peppercorns
10 sprigs fresh parsley
3 sprigs rosemary
7 sprigs thyme
2 lemons (sliced)
3-4 lb brined chicken
2 tablespoon butter (unsalted)
Generous pinch of crushed pepper

Steps:

  • Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
  • Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs - rosemary, thyme and parsley.
  • Bring water to boil for about a minute, stir to dissolve salt.
  • Remove pan from stove. Allow water to cool completely.
  • IMPORTANT NOTE: DO NOT put chicken in the brine before it's completely cool. Warm temperature of the brine will make scary harmful bacteria's in the chicken. It can lead to serious health hazards!
  • Cook's Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
  • Place whole chicken in cooled brine.
  • NOTE: chicken should be fully immersed in brine.
  • Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
  • Note: if chicken isn't fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
  • After brining, remove chicken from brine. Rinse under tap water.
  • IMPORTANT: Don't skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
  • DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.

Nutrition Facts : Calories 424 kcal, Carbohydrate 13 g, Protein 31 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 4870 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

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.

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

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.

TURKEY OR CHICKEN BRINE



TURKEY OR CHICKEN BRINE image

Categories     Marinade     Chicken     Citrus     Duck     Herb     Poultry     turkey     Bake     Christmas     Thanksgiving     Backyard BBQ

Yield 10-15 lbs of bird

Number Of Ingredients 11

1 gallon cold water divided
1 cup kosher salt
1/4 cup honey, maple surup, or sugar (your choice)
8 large or 12 small bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns not ground
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2-3 lemons
1 brining bag, stockpot, or doubled plastic trashcan liners to be used for brining. Needs to hold bird(s) as well as allow fully submerging in one gallon brining liquid.

Steps:

  • Combine 1 cup of water and all other ingredients inclduing lemon rinds in a large saucepan and bring to a simmer for 10 minutes. Stir occasionally to combine all ingredients. Remove from heat to cool and discard lemon rinds. To brining container add the birds (2 chickens or 1 turkey), the 3 quarts of cold water, and then now cooled (can be fairly warm) contents of the saucepan. Make sure birds are completely submerged - I use small tupperware to hold the birds "underwater" if necessary. Refrigerate overnight - up to 18 hours. After brining time is up Drain all liquid, wash off birds, get rid of any herbs, etc sticking to bird. Use paper towels to dry and then keep regrigerated for up to 8 hours till ready to roast, BBQ, or Fry using your favorite recipe.

TURKEY/CHICKEN BRINE



TURKEY/CHICKEN BRINE image

Categories     turkey     Thanksgiving     Dinner

Number Of Ingredients 7

2 gallons water
1 1/2 cups canning or Kosher salt (don't use reg. salt!)
3 TBL minced garlic
1 TBL ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar
Ok to add other things such as orange juice, sliced onions, etc.

Steps:

  • Dissolve the salt in hot water then add to the cold water. In a large bucket/container/brine bag mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator/ice chest and soak turkey for 2 days before smoking or roasting. Rinse thoroughly, maybe even soak in fresh water for 15-60 minutes, then pat dry. Cook in oven at 500 degrees for 15 minutes, then reduce to normal temp. (usually 350) until finished. Let rest for 5-15 minutes before carving.

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