Salt Brine 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.

BRINE RECIPE

Steps:

• In a medium saucepan, combine water, salt, onion, garlic, thyme, bay, peppercorns and lemon. Bring mixture to a boil over high heat, stirring until the salt has dissolved. Take mixture off of the heat, cover and let steep for 10 minutes.
• Add ice to a large bowl. Pour over hot brine and stir until the ice has melted.
• I've depicted the brine above in a baking dish, but I'll have to admit, this was just for aesthetics. Normally, I use a large freezer bag. Place pork chops (or chicken or turkey) into a large freezer bag. Add brine and seal tightly. Let sit for 3 hours at room temperature.
• Rinse pork chops under cold, running water, pat dry then set aside. Discard brine. Let pork chops rest for 1 hour before cooking or transfer to the refrigerator to use later.
• If I want to throw together a quick dinner, I like to sear these chops in a cast iron skillet over high heat. Once each side is nice and golden, I'll transfer to a 350 oven and cook until the internal temperature reaches 140 - 145 (10 to 15 minutes longer depending on thickness of chops). Keep in mind, no additional seasoning is needed. If you salt again, the chops will be too salty.
• If I have a little more time in the kitchen, I like to bread and fry the pork. Set out 3 plates - one with flour, one with an egg beaten with a little water, one with panko breadcrumbs. Coat each chop with flour, shaking off the excess. Dip in the egg then coat with panko breadcrumbs. Shallow fry in a skillet until outside is golden brown. Finish in the oven (same as above) if needed.

ALL-PURPOSE, FOOLPROOF PICKLE BRINE

Steps:

• In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
• Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER

Steps:

• Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
• Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
• Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
• Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
• Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.