Chez Panisse Brine For Pork Chicken And Turkey Recette

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.

Préparation 15 min

Cuisson 5 min

Calories 819.1 kcal

Protéines 3g

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Chez Panisse Brine For Pork Chicken And Turkey

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chez Panisse Brine For Pork Chicken And Turkey

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Comment préparer 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

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Questions fréquentes

Combien de temps faut-il pour préparer Chez Panisse Brine For Pork Chicken And Turkey ?

Chez Panisse Brine For Pork Chicken And Turkey prend environ 20 minutes du début à la fin — environ 15 minutes de préparation et 5 minutes de cuisson.

Combien de calories contient Chez Panisse Brine For Pork Chicken And Turkey ?

Chez Panisse Brine For Pork Chicken And Turkey contient environ 819.1 calories par portion, avec environ 3 g de protéines, 69 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Chez Panisse Brine For Pork Chicken And Turkey ?

Les principaux ingrédients de Chez Panisse Brine For Pork Chicken And Turkey sont Cold Water, Kosher Salt, Sugar, Bay Leaves, Fresh Thyme, Head Of Garlic. Consultez la liste complète avec les quantités ci-dessus.