Chez Panisse Brine For Pork Chicken And Turkey Rezept

Elevate your poultry and pork with this unbelievably simple yet brilliant brining recipe from Chez Panisse! Inspired by Michael Bauer's *The Secrets of Success Cookbook*, this brine uses just sugar, salt, and a few seasonings to create incredibly juicy and flavorful meat. Perfect for chicken, pork roasts, or even a large turkey, this recipe guarantees unforgettable results. Say goodbye to dry meat and hello to unbelievably moist and flavorful dinners – and amazing leftovers! Learn the secret to perfectly juicy poultry and pork with this easy-to-follow recipe.

Vorbereitung 15 Min.

Kochzeit 5 Min.

Kalorien 819.1 kcal

Eiweiß 3g

Bewertung Sei der Erste

Chez Panisse Brine For Pork Chicken And Turkey

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Chez Panisse Brine For Pork Chicken And Turkey

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chez Panisse Brine For Pork Chicken And Turkey? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Chez Panisse Brine For Pork Chicken And Turkey

In a large pot, combine 1 gallon of water, 1 cup kosher salt, 1 cup sugar, 1/4 cup black peppercorns, 1/4 cup coriander seeds, 6 bay leaves, and 1/4 cup dried thyme.
Stir until the salt and sugar dissolve completely.
Submerge your poultry (chicken, turkey) or pork in the brine. For chicken, brine for 24 hours. For pork, brine for 3 days. For turkey, brine for 24-48 hours, depending on size.
If the meat floats, weigh it down with a plate to ensure complete submersion. Refrigerate during brining.
**For Chicken (3 1/2 - 4 lbs):** Preheat oven to 400°F (200°C). Remove chicken from brine and pat dry. Stuff the cavity with 1 medium onion, quartered; 2 preserved lemon wedges; and 1/4 cup Italian parsley. Rub the skin with 2 tablespoons olive oil and sprinkle with freshly ground black pepper. Roast uncovered for 75-90 minutes, or until the internal temperature reaches 165°F (74°C).
**For Turkey:** Preheat oven to 400°F (200°C). Remove turkey from brine and pat dry. Stuff the cavity with desired aromatics (lemons, herbs, onions). Rub the skin with olive oil and sprinkle with freshly ground black pepper. Roast uncovered for 12-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
**For Boneless Pork Roast:** Preheat oven to 400°F (200°C). Remove pork from brine and pat dry. Sprinkle with freshly ground black pepper and 1 tablespoon dried herbs (sage, thyme, or tarragon). Roast uncovered for 12-15 minutes per pound, or until the internal temperature reaches 150-160°F (66-71°C).

Nutrition Information (Approximate per serving)

Sodium

9443 g

Sugar

799g

Fat

Carbs

69g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Turkey Recipes Pork Recipes European French Mediterranean American Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Chez Panisse Brine For Pork Chicken And Turkey?

Chez Panisse Brine For Pork Chicken And Turkey dauert insgesamt etwa 20 Minuten – ungefähr 15 Minuten Vorbereitung und 5 Minuten Kochzeit.

Wie viele Kalorien hat Chez Panisse Brine For Pork Chicken And Turkey?

Chez Panisse Brine For Pork Chicken And Turkey hat etwa 819.1 Kalorien pro Portion, mit ungefähr 3 g Eiweiß, 69 g Kohlenhydraten und 0 g Fett.

Welche Zutaten brauche ich für Chez Panisse Brine For Pork Chicken And Turkey?

Die wichtigsten Zutaten für Chez Panisse Brine For Pork Chicken And Turkey sind Cold Water, Kosher Salt, Sugar, Bay Leaves, Fresh Thyme, Head Of Garlic. Die vollständige Liste mit Mengenangaben findest du oben.