Forktionary

Chez Panisse Brine For Pork Chicken And Turkey Recipe

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.

Prep Time 15 mins
Cook Time 5 mins
Calories 819.1 kcal
Protein 3g
Rating 4.7 (3 Reviews)
Chez Panisse Brine For Pork Chicken And Turkey 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chez Panisse Brine For Pork Chicken And Turkey

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How to Make Chez Panisse Brine For Pork Chicken And Turkey

  1. 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.
  2. Stir until the salt and sugar dissolve completely.
  3. 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.
  4. If the meat floats, weigh it down with a plate to ensure complete submersion. Refrigerate during brining.
  5. **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).
  6. **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.
  7. **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

0g

Carbs

69g

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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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15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Condiments Etc Pork Poultry Oven Easy Refrigerator Roast Beginner Cook Dinner Party Holiday Event Marinades And Rubs Chicken Turkey Dietary Inexpensive Meat Whole Chicken Whole Turkey Taste Mood Equipment