Ingredients for Basic All Purpose Brine For Meats Chicken And Turkey
- 4 black peppercorns
- Fresh Thyme
- 2 bay leaves
- Garlic
- 4 cups water
- Light Brown Sugar
- 1 cup kosher salt
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How to Make Basic All Purpose Brine For Meats Chicken And Turkey
- **Prepare the Brine:** In a saucepan, combine 1 cup kosher salt, ½ cup brown sugar, 4 cups water, 2 bay leaves, 4 black peppercorns, and 1 teaspoon of dried thyme.
- **Bring to a Boil:** Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the salt and sugar are completely dissolved.
- **Cool Completely:** Remove from heat and let the brine cool completely to room temperature. This is crucial to prevent cooking the meat.
- **Prepare the Poultry:** Place your chicken or turkey in a food-safe plastic bag large enough to hold the bird and the brine. For larger turkeys, consider using a large food-grade container.
- **Brine the Poultry:** Pour the cooled brine over the poultry, ensuring it's fully submerged. Squeeze out as much air as possible from the bag before sealing tightly with a twist tie or clip.
- **Refrigerate:** Refrigerate for the appropriate time: 3-4 hours for 3 pounds of meat; 5-6 hours for a roasting hen; 12-24 hours for a turkey (12 hours for a small turkey, 24 hours for a turkey over 20 pounds).
- **Optional Flavor Boost (for Poultry):** For extra flavor, add citrus fruits (e.g., orange or lemon halves), fresh herbs (e.g., rosemary, thyme), or cloves of garlic inside the cavity of your poultry before brining.
- **Rinse and Dry:** Remove the poultry from the brine, discard the brine, and thoroughly rinse and pat the meat completely dry with paper towels before cooking.
- **Cook:** Roast, grill, BBQ, or prepare your poultry as desired!
Nutrition Information (Approximate per serving)
Sodium
2360 g
Sugar
427g
Fat
0g
Carbs
39g
