Brine For Turkey Or Chicken Recipes

PERFECT CHICKEN BRINE

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.

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.

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.

BEST BRINE EVER (FOR TURKEY OR CHICKEN)

Steps:

• Combine all the ingredients in a large pot, cover, and bring to a boil.
• Boil for 1 minute, stirring to dissolve the salt.
• Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
• For turkey, place the thawed bird into a food grade plastic bucket, pour the cooled brine over top, add ice water to completely submerge the bird (nothing peeking out).
• Place the lid on the bucket and keep cold overnight at least 12 hours.
• Remove from brine, take out any of the aromatics that may be hiding in the cavity of the turkey, pat dry and let the turkey come to room temp for a few hours BEFORE you put it in the oven.
• (For my turkey, I added a fresh lemon, one head of garlic and some fresh herbs to the cavity of the bird before roasting).
• For chicken brine the bird UP TO BUT NOT MORE THAN 12 hours, I've not used this recipe on chicken but I've read the warnings of people who have left chicken in this brine for too long and it comes out salty!

THE BEST TURKEY BRINE

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

BRINED ROASTING CHICKEN

Steps:

• For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.