Basic All Purpose Brine For Meats 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 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

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

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK



All-Purpose Mild Brine for Poultry and Pork image

This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.

Provided by Kirstin in the Couv

Categories     Very Low Carbs

Time 5m

Yield 1 quart

Number Of Ingredients 3

1/4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
2 tablespoons sugar
1 quart water

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.

Nutrition Facts : Calories 97.5, Sodium 28322, Carbohydrate 25.2, Sugar 25.1

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