BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
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
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.
SIMPLE CHICKEN BRINE
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
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
BRINE FOR CHICKEN AND TURKEY
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
BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY
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
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
TONGDAK GUI (WHOLE ROASTED CHICKEN)
This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 9h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
- When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
- Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.
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