Simple Brine 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.

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

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

CHICKEN BRINE



Chicken Brine image

Chicken brine is a simple way to make sure your chicken recipes are always moist, juicy, and perfect. This easy brine recipe is only three basic ingredients!

Provided by April Woods

Categories     Marinade

Time 5m

Number Of Ingredients 5

4 cups warm water
¼ cup kosher salt (Morton's)
2 tablespoons gently packed brown sugar
8 chicken thighs (8 legs, 6 chicken breasts, or 1 medium/small whole chicken)
Optional: additional spices or flavors

Steps:

  • If water is cold, heat it for about 90 - 120 seconds in the microwave (you want it very warm, but not hot). You can also do this on the stove top if you prefer.
  • Stir salt and brown sugar into water. Stir until salt and sugar are completely dissolved and liquid is translucent.
  • Add chicken to a watertight bowl or bag. Pour brining liquid over chicken and seal bag or cover bowl tightly. Make sure brine covers chicken completely; prepare additional brine if necessary.
  • Allow chicken to brine in the refrigerator for at least 4 hours and up to 24 hours. Pat chicken dry with a clean towel or cloth before cooking.

Nutrition Facts : Calories 178 kcal, ServingSize 1 serving

SIMPLE TURKEY BRINE AND OVEN ROAST TURKEY RECIPE



Simple Turkey Brine and Oven Roast Turkey Recipe image

This Simple Turkey Brine recipe and Oven Roast Turkey recipe is just what you need to make a perfect turkey for Thanksgiving, the holidays, or anytime!

Provided by Jillian - a Food Folks and Fun original!

Categories     Main Dish

Time 15h20m

Number Of Ingredients 7

1 cup Morton Table Salt
2 gallons cold water
1 cup lemon juice
10-20 pound turkey (thawed)
6 Tablespoon butter (cut into 6 pieces)
2 Tablespoons lemon zest
salt and pepper

Steps:

  • Place 1 cup of table salt in the bottom of a large stockpot or clean plastic bucket. Add the water and lemon juice and stir until the salt dissolves.
  • Remove the neck and giblets from the turkey. Discard or reserve to use later.
  • Rinse the turkey under cold running water. Place the turkey in the brine and refrigerate for 10-14 hours.
  • One hour before you're ready to roast the turkey, adjust the oven rack to the lowest position, preheat the oven to 400 degrees F for a 10-16 pound turkey, and 425 degrees F for a 16-20 pound turkey.
  • Set a V-roasting rack inside of a large roasting pan, and set it aside.
  • In a small microwave-safe bowl, add the butter and lemon zest and melt in the microwave on HIGH power for 20 seconds. Stir and then continue to heat at 10-second increments until completely melted and set aside.
  • Remove the turkey from the brine and rinse under cold water. Tuck the turkey's wingtips behind its back, and tuck the drumstick tips into the skin of the tail area.
  • Brush the turkey breast, wings, and drumsticks with half of the butter mixture and sprinkle with two pinches of salt and two pinches of black pepper.
  • Place the turkey breast-side down onto the V-roasting rack, and then brush the back of the turkey with the remaining butter and sprinkle with a pinch of salt and pepper.
  • Place the turkey in the preheated oven and roast for 45 minutes for a 10-16 pound turkey and 60 minutes for a 16-20 pound turkey.
  • Take the turkey out of the oven, and reduce the oven temperature to 325 degrees F. Use silicone oven mitts or folded clean kitchen towels to flip the turkey breast-side-up.
  • Place the turkey back into the oven and continue to roast until the thickest part of the breast reaches 160-165 degrees F. This will take about 1 hour for 10-16 pound turkeys and, 1.5 hours for 16-18 pound turkeys, and 2 hours for 18-20 pound turkeys.
  • Take the turkey out of the oven and let it rest for 30 minutes, and then move it to a large cutting board and carve.

Nutrition Facts : Calories 660 kcal, Carbohydrate 1 g, Protein 93 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 324 mg, Sodium 531 mg, ServingSize 2 cups

GRILLED APPLE-BRINED TURKEY



Grilled Apple-Brined Turkey image

Producing a juicy, amber-colored turkey infused with flavor is possible with this apple juice turkey brine. You won't regret planning for the long marinating time. This tasty turkey is worth every minute. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 14 servings.

Number Of Ingredients 11

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

Steps:

  • To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

Nutrition Facts : Calories 473 calories, Fat 23g fat (6g saturated fat), Cholesterol 210mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.

TURKEY BRINE



Turkey Brine image

The best Turkey Brine recipe is made with lots of apple cider, salt, and all the right spices. Your turkey will be so incredibly moist and delicious.

Provided by Krissy Allori

Categories     Main Course

Time 12h20m

Number Of Ingredients 9

8 cups apple cider (unfiltered recommended (apple cider like juice aka the kind you drink - NOT apple cider vinegar))
2/3 cup kosher salt
1 tablespoon black peppercorns ( coarsely crushed)
1 tablespoon whole allspice ( coarsely crushed)
6 whole cloves
2 bay leaves
8 cups ice
12 pound turkey (ensure its fully thawed if previously frozen, turkey size can vary)
2 valencia oranges (quartered)

Steps:

  • Combine apple cider, salt, peppercorns, allspice, cloves, and bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Cool completely in refrigerator.
  • Remove giblets and neck from turkey, refrigerate until ready to use, and reserve for gravy. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and ice. Squeeze as much air out of bag as possible. twist top and secure with twist tie or tuck end so that it stays put. Refrigerate for 12 to 24 hours, turning turkey occasionally.
  • Once done, remove turkey from bag, and discard brine, orange quarters, and bag. Rinse turkey with cold water and pat dry.
  • Cook turkey using your favorite method.

Nutrition Facts : Calories 57 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4721 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

SIMPLE BRINE RECIPE FOR PORK CHOPS



Simple Brine Recipe for Pork Chops image

This brine recipe for pork chops is simple, no-fuss and 100% worth the extra step (if you want to turn boring dry pork chops into juicy, flavorful, tender ones, that is). All you need is two minutes to put it together and an hour or so for the brining. Try it and see the amazing results for yourself.

Provided by Cheryl

Categories     Preperation for tenderness and flavor

Time 1h

Number Of Ingredients 4

4 cups (~1 liter/quart) water (room temperature/cool)
4 tablespoons kosher salt or 2 tablespoons table salt ((you can use a bit less if preferred))
1 tablespoon white or brown sugar (optional)
Optional seasonings: 1-2 sprigs fresh rosemary or fresh thyme, 5-6 peppercorns, 1 clove garlic cut in half), a bay leaf

Steps:

  • MAKE COLD BRINE SOLUTION: Add all brine solution ingredients to large food-grade bag (e.g. ziploc) or a glass or stainless steel large bowl. Stir or squish bag until salt and sugar are dissolved (30 seconds). Note 1.
  • BRINE PORK CHOPS: Add pork chops to bag or bowl ensuring they are fully submerged in the brine solution. Place in fridge. For thinner pork chops (1/2 inch/0.27cm or less), brine for 30-60 minutes. For thicker chops, brine 1-2 hours.
  • FINISH AND CONTINUE WITH PORK CHOP RECIPE: Remove from brining bag or bowl and discard brine. Rinse pork chops under cold water. Pat dry with paper towels. Continue with pork chop recipe.

Nutrition Facts : Calories 15 kcal, Carbohydrate 4 g, Sodium 326 mg, Sugar 4 g, ServingSize 1 serving

A SIMPLE BRINE



A Simple Brine image

Provided by Sam Sifton

Categories     Onion     Thanksgiving     Celery     Thyme     Bon Appétit

Yield For a turkey up to 16 pounds

Number Of Ingredients 10

3/4 cup plus 2 tablespoons kosher salt
3/4 cup sugar
1 carrot, peeled, diced
1 large onion, peeled, diced
1/4 cup diced celery
2 large sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds

Steps:

  • Bring salt, sugar, and 4 cups water to a boil in a very large (16-quart) pot, stirring until salt and sugar are dissolved.
  • Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold.
  • Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine the full 72 hours.)

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2012-11-05 Method. Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Bring to a boil, lower …
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  • Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat.
  • Remove from heat and allow to cool. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely.
  • Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.)


CHICKEN BRINE - FOR THE JUICIEST ROAST CHICKEN OF YOUR ...
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  • In a large nonreactive container, combine the water, salt and sugar (if using), stirring to dissolve the salt and sugar.
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EASY TURKEY BRINE - DELICIOUS & COMFORTING SIMPLE RECIPES
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BASIC BRINE FOR SEAFOOD, POULTRY, AND PORK RECIPE | MYRECIPES
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From thespruceeats.com
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